Dr. Peter D'Adamo "No conscious person can read Peter D'Adamo's works without considering much more thoughtfully how their genetic inheritance relates to their needs for specific food, lifestyle and environmental factors to improve their health."
-Jeffrey Bland, Ph.D. founder, Institute for Functional Medicine An acknowledged expert in naturopathic medicine, Dr. D'Adamo's numerous publications and bestselling books have greatly contributed to our understanding of dietary individuality. Dr. D'Adamo is a prolific writer who frequently contributes to the website. 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 11:48 AM To: scifinoir2@yahoogroups.com Subject: Re: [scifinoir2] Dark Side of Soy if we rule out cow's milk and soy, what other sources do you suggest for adults or children to get the calcuim, iron, Vitamin D, riboflavin, and other nutrients those products provide? Ever tried almond milk? -------------- Original message -------------- From: "Tracey de Morsella (formerly Tracey L. Minor)" <[EMAIL PROTECTED]> > Daryl: > > Try fortified rice milk. Ever since I read about the soy issue, I've > been giving Kira rice drink instead. Make sure it is the fortified > version so he does not get any deficiencies. > > Tracey > > Daryle wrote: > > > > Thanks for this. My son has a problem with lactose and we've been > > giving him soy milk. > > > > Daryle > > > > On Jul 11, 2007, at 12:54 AM, [EMAIL PROTECTED] > > wrote: > > > > > 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 challenge 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, where 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." > > > > > > > > > > > > > > > > > > Yahoo! Groups Links > > > [Non-text portions of this message have been removed] Yahoo! Groups Links
