Post by Katie on Sept 25, 2004 12:10:54 GMT -5
(cont'd from previous post)
Bean Bashing
In recent years, some scientists suggested that soy's estrogenic compounds might possibly interfere with hormone levels and actually encourage the growth of some estrogen-dependent breast tumors. Critics feared that soy phytoestrogens could increase a woman's total estrogen level. Articles began cautioning that soy should be taken in moderation. The debate lacked sound scientific evidence, but many people backed away from soy.
Most of the original concerns about soy isoflavones such as daidzein and genistein focused on extracted and concentrated forms in soy supplements not necessarily on whole soy foods. These extracted compounds, which are available over the counter in pills and powders, are often advertised as supplements that help women ease menopausal symptoms.
Concerns about these supplements persist, but research presented in July 2002 proved conclusively that soy foods do not increase breast-cell proliferation. According to researchers at three institutions Cancer Research UK, based in London, the National University of Singapore and the US National Cancer Institute in Bethesda, Maryland soy reduces breast-cancer risk. Women consuming the most soy are a full 60 percent less likely to have high-risk breast tissue than women eating the least soy.
Also, an April 2000 finding at the University of Toronto concludes that soy does not increase the risk of breast cancer. Study leader David Jenkins, MD, PhD, reported, The concerns had been whether soy estrogen might lead to hormone-dependent breast cancer or abnormal sexual development in children but we found no evidence of this.
And isoflavones, by delivering phytoestrogens, give the body a hormone boost that helps lower cholesterol, build bone mass, and aid nerve and brain function. This is especially important for women whose bodies reduce production of estrogen just before and during menopause.
Asian cultures have integrated soy as a substantial part of their diets for thousands of years, and Asian women, as compared to their American counterparts, tend not to suffer the effects of menopause. In fact, hot flashes are so rare among Japanese women that their language does not include a word for the phenomenon.
Allergies Among Us
It's true that some individuals are allergic to soy's but not many. Only 1 or 2 percent of all adults are allergic to foods or food additives. And the foods most likely to cause a fatal reaction are peanuts, tree nuts and shellfish. Eggs, wheat, milk and soy are the most common sources of food allergies in children. And although 2 - 8 percent of children have food allergies, many children outgrow their allergies as they age.
Many commercial foods today contain soy. If you've never had a reaction to mayonnaise, margarine, salad dressings or vegetable shortenings before, chances are you won't with soy. For example, soybean oil accounts for 79 percent of the edible fats used in the United States, according to the United Soybean Board.
Positive Conclusions
Despite the overwhelming evidence of soy's benefits, some authors warn about soy's so-called anti-nutrients, a term used to describe compounds such as trypsin inhibitors and phytates that interfere with normal nutrient absorption. Both of these components are also found in numerous other common foods, but critics single out soy foods.
Phytates do bind to, and prevent the absorption of, some minerals such as zinc, magnesium and iron. Critics such as Sally Fallon and Mary Enig, authors of The Ploy of Soy, claim soy's phytates will prevent our bodies from absorbing these important minerals from
any other foods eaten at the same time as soy.
However, Karl Weingartner, a soy specialist at the University of Illinois, finds that soy contains just enough phytates to bind the few minerals present in the soy itself and no more. We still absorb all the minerals present in other foods we eat, even foods eaten with soy. Besides, phytates are antioxidants and have numerous healthful effects, from cancer prevention to boosting immunity. And fermented soy foods such as tempeh contain very few phytates, which are also found in other beneficial legumes such as whole wheat, oats, barley, rye, parsnips and split peas.
Raw soybeans contain trypsin inhibitors, which do indeed interfere with trypsin, an enzyme needed for protein digestion. But soaking and cooking soybeans for a long time, a necessity for all forms of soybean preparation, inactivates trypsin inhibitors.
Soy may well be a perfect food. It's s a good source of fiber and important nutrients such as B vitamins, calcium, and omega-3 and omega-6 fatty acids. Soy foods lower the risk of heart disease, cancer, osteoporosis, diabetes and kidney disease. With so many benefits, it's easy to forget where we started with the simple fact that soy is clearly nature's healthiest source of quality protein.
Copyright (c) 2004 Better Nutrition, LLC, an Active Interest Media, Inc. Company
__________________
(thanks to Momma25 at Bootcamp Buddies for bringing this article to my attention!)
Bean Bashing
In recent years, some scientists suggested that soy's estrogenic compounds might possibly interfere with hormone levels and actually encourage the growth of some estrogen-dependent breast tumors. Critics feared that soy phytoestrogens could increase a woman's total estrogen level. Articles began cautioning that soy should be taken in moderation. The debate lacked sound scientific evidence, but many people backed away from soy.
Most of the original concerns about soy isoflavones such as daidzein and genistein focused on extracted and concentrated forms in soy supplements not necessarily on whole soy foods. These extracted compounds, which are available over the counter in pills and powders, are often advertised as supplements that help women ease menopausal symptoms.
Concerns about these supplements persist, but research presented in July 2002 proved conclusively that soy foods do not increase breast-cell proliferation. According to researchers at three institutions Cancer Research UK, based in London, the National University of Singapore and the US National Cancer Institute in Bethesda, Maryland soy reduces breast-cancer risk. Women consuming the most soy are a full 60 percent less likely to have high-risk breast tissue than women eating the least soy.
Also, an April 2000 finding at the University of Toronto concludes that soy does not increase the risk of breast cancer. Study leader David Jenkins, MD, PhD, reported, The concerns had been whether soy estrogen might lead to hormone-dependent breast cancer or abnormal sexual development in children but we found no evidence of this.
And isoflavones, by delivering phytoestrogens, give the body a hormone boost that helps lower cholesterol, build bone mass, and aid nerve and brain function. This is especially important for women whose bodies reduce production of estrogen just before and during menopause.
Asian cultures have integrated soy as a substantial part of their diets for thousands of years, and Asian women, as compared to their American counterparts, tend not to suffer the effects of menopause. In fact, hot flashes are so rare among Japanese women that their language does not include a word for the phenomenon.
Allergies Among Us
It's true that some individuals are allergic to soy's but not many. Only 1 or 2 percent of all adults are allergic to foods or food additives. And the foods most likely to cause a fatal reaction are peanuts, tree nuts and shellfish. Eggs, wheat, milk and soy are the most common sources of food allergies in children. And although 2 - 8 percent of children have food allergies, many children outgrow their allergies as they age.
Many commercial foods today contain soy. If you've never had a reaction to mayonnaise, margarine, salad dressings or vegetable shortenings before, chances are you won't with soy. For example, soybean oil accounts for 79 percent of the edible fats used in the United States, according to the United Soybean Board.
Positive Conclusions
Despite the overwhelming evidence of soy's benefits, some authors warn about soy's so-called anti-nutrients, a term used to describe compounds such as trypsin inhibitors and phytates that interfere with normal nutrient absorption. Both of these components are also found in numerous other common foods, but critics single out soy foods.
Phytates do bind to, and prevent the absorption of, some minerals such as zinc, magnesium and iron. Critics such as Sally Fallon and Mary Enig, authors of The Ploy of Soy, claim soy's phytates will prevent our bodies from absorbing these important minerals from
any other foods eaten at the same time as soy.
However, Karl Weingartner, a soy specialist at the University of Illinois, finds that soy contains just enough phytates to bind the few minerals present in the soy itself and no more. We still absorb all the minerals present in other foods we eat, even foods eaten with soy. Besides, phytates are antioxidants and have numerous healthful effects, from cancer prevention to boosting immunity. And fermented soy foods such as tempeh contain very few phytates, which are also found in other beneficial legumes such as whole wheat, oats, barley, rye, parsnips and split peas.
Raw soybeans contain trypsin inhibitors, which do indeed interfere with trypsin, an enzyme needed for protein digestion. But soaking and cooking soybeans for a long time, a necessity for all forms of soybean preparation, inactivates trypsin inhibitors.
Soy may well be a perfect food. It's s a good source of fiber and important nutrients such as B vitamins, calcium, and omega-3 and omega-6 fatty acids. Soy foods lower the risk of heart disease, cancer, osteoporosis, diabetes and kidney disease. With so many benefits, it's easy to forget where we started with the simple fact that soy is clearly nature's healthiest source of quality protein.
Copyright (c) 2004 Better Nutrition, LLC, an Active Interest Media, Inc. Company
__________________
(thanks to Momma25 at Bootcamp Buddies for bringing this article to my attention!)