I'm guessing you're not allergic to dairy, huh? The iffy part is that the only way we find out that we have a problem With a food or type of food is that we ingest it, and have some type of reaction. And it may be a combination of stuff We're 'allergic' to. I KNOW I have a problem with Gluten in grains, but I didn't think to be careful about grain drinking products Back when I WAS drinking. Like Scotch, beer, etc...that was one of my main reasons for not drinking any more.
Now I just don't want to... Maurice Jennings Have you or someone you know been threatened with foreclosure? You have a choice to Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Wednesday, July 11, 2007 7:40 AM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Dark Side of Soy I know of a couple other people allergic to soy. I always thought wheat was the silent product to which a lot of folks are unknowingly allergic, but soy seems to be an issue to. Do you know if your or others' soy allergies are to processed soy? What about the beans themselves, or the fermented product? I occassionally drink a protein drink made from whey. I really love it because it's tasty and mixes extremely well with milk. -------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> Thanks for this. I had started using a protein drink for blood type 'A' folks. It had a Soy base, and I started getting spacy and more irritable than usual. This was last week, and I remembered why I had stopped using this product a couple of years ago. It took 3 days, but I gradually got back to normal. I have always had trouble with Soy, along with a few other things... Maurice Jennings Have you or someone you know been threatened with foreclosure? You have a choice to Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED]: Tuesday, July 10, 2007 11:54 PM To: scifinoir2@yahoogroups.com Subject: [scifinoir2] Dark Side of Soy http://www.alternet.org/healthwellness/56087/ As someone conscious of her health, I spent 13 years cultivating a vegetarian diet. I took time to plan and balance meals that included products such as soymilk, soy yogurt, tofu, and Chick'n patties. I pored over labels looking for words I couldn't pronounce. Occasionally an ingredient or two would pop up among my fake sausages. Soy protein isolate? Great! They've isolated the protein from the soybean to make it more concentrated in my veggie dogs. Hydrolyzed soy protein? I never successfully rationalized that one, but I wasn't too worried. After all, in 1999, the FDA approved labeling found on nearly every soy product I purchased: "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease." Soy ingredients are not only safe -- they're beneficial. After several years of consuming various forms of soy nearly every day, something wasn't right. I felt reasonably fit, but somewhere along the line I'd stopped menstruating. I couldn't figure out why my stomach became so upset after eating edamame or why I was often moody and bloated. It didn't occur to me at the time to blame soy, heart-protector and miracle food. When I began studying holistic health and nutrition, I kept running across risks associated with eating soy. Endocrine disruption? Check. Digestive problems? Check. I researched soy's deleterious effects on thyroid, fertility, hormones, sex drive, digestion, and even its potential to contribute to certain cancers. For every study that proved there was a connection between soy and reduced disease risk, others cropped up to cha llenge these claims. What was going on? "Studies showing the dark side of soy date back 100 years," says Kaayla Daniel, PhD, clinical nutritionist and author of The Whole Soy Story: The Dark Side of America's Favorite Health Food.Ê "The 1999 FDA-approved health claim pleased big business, despite massive evidence showing risks associated with soy, and against the protests of the FDA's own top scientists. Soy is a global four-billion-dollar industry that's taken these health claims to the bank." Besides heart health, the industry says that soy consumption can alleviate symptoms associated with menopause, reduce the risk of certain cancers, and lower levels of LDL, the "bad" cholesterol. Epidemiological studies have shown that Asians, particularly in Japan and China, have a much lower incidence of breast and prostate cancer than in the US, and many of these studies trace the results back to a traditional diet that includes soy. Daniel says a common misconception is that Asians are consuming more soy than they actually are; soy accounts for only about 15 percent of their total calories, or nine grams per day. Asian diets include small amounts of primarily fermented soy products, such as miso, natto, and tempeh, and some tofu. By contrast, in the US, processed soy food snacks or shakes can contain over 20 grams of soy protein in one serving. "There is important information on the cancer protective values of soy," says Ed Bauman, PhD, clinical nutritionist, head of the Bauman Clinic in Sebastopol and director of Bauman College of Holistic Nutrition, who cautions against painting the bean with a broad brush. "As with any food, it can have benefits in one system and detriments in another. If there is an individual sensitivity, one may have an adverse response to soy. And not all soy is alike," he adds, referring to processing methods and quality. Soy is indigenous to Eastern Asia, wh ere it was once considered toxic and used only as a cover crop. It was eventually fermented for better digestibility; it had long been known that soy caused extreme digestive distress if consumed raw or undercooked. Fermenting soy deactivates these harmful constituents and creates health-promoting probiotics, the good bacteria our bodies need to maintain digestive and overall wellness. Daniels mentions that Asian populations may have had success with soy because they are consuming primarily the fermented forms. As soy moved west, it became a new addition to the diets of Europeans and Americans. "Soy is not a native food to North America or Europe, and I think you have issues when you move food from one part of the world to another," Bauman says. "We fare better when we eat according to our ethnicity. I think soy is a viable food, but we need to look at how it's used and maybe consider using other food stock that's more indigenous." 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