soja en gezondheid


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Soja altijd gezond?

Niet iedereen is ervan overtuigd dat soja zo gezond is. Aan de ene kant heb je de propaganda van de soja industrie en aan de andere kant de sites die waarschuwen voor soja. Wel zit er verschil in pure soja produkten en gefermenteerde soja produkten. Eten Japanners echt zoveel soja of wordt gefermenteerde soja daar gewoon als smaakmaker gebruikt...... ik zal in ieder geval eens op zoek gaan naar studies en artikelen mbt de voor- en nadelen van soja zodat je zelf kunt bepalen of je soja in je dieet wilt opnemen......

Uit diverse studies blijkt wel dat bepaalde soorten veel oxaalzuur kunnen bevatten en dat kan weer voor nierstenen zorgen. Dit oxaalzuur komt ook voor in oa rabarber, zuring, raap, spinazie, postelein, rode biet, cacao en kan zich binden aan calcium en die combinatie kan dan weer tot nierstenen leiden.

Begrijp goed dat er veel geld omgaat in zowel de melk- als de zuivelindustrie dus wordt er over en weer met modder gegooid. Ik probeer dan ook zoveel mogelijk studies te vinden en artikelen die op die studies gebaseerd zijn.

Volgens professor Sheena Lewis van de universiteit van Belfast bevat soja stoffen die op het vrouwelijk hormoon oestrogeen lijken en deze kunnen bij mannen de vruchtbaarheid verlagen.....

Voor mij geldt nog steeds, alles met mate.....

Ron


De risico's van soja

* High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic orders. In test animals soy containing trypsin inhibitors caused stunted growth.

* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

* Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

* Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.

* Soy foods increase the body’s requirement for vitamin D.

* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

* Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and added to many soy foods.

* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

Link

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Recent stond er op deze site nog een studie naar soja bij zalmkweek. Het bleek voor ontstekingen te zorgen in maag en darmen.

Ron


Soja ook voor zalm een probleem

Lilleeng used soya meal as the source of his ingredients, which is known to contain a series of anti-nutrients and to disturb the intestinal function of salmon. Lilleeng showed that intestinal immune defences become activated immediately feeding with soya commences. He also showed that enzymes normally associated with protein digestion have abnormally high levels of activity in the intestines of salmon with enteritis as a result of soya feeding. It appears that the intestinal mucous membrane, which previously has not been considered to be a source of these enzymes, also contributes to the high levels. Lilleeng and his colleagues have increased our knowledge of the receptors of the fish intestine, so-called PAR2-receptors, which may be activated by such digestive enzymes. Activation of these receptors is very likely a key factor in the development of soya-induced enteritis. This work has been an important contribution to the understanding of how the fish intestine defends itself against harmful substances in the feed and against disease generally.

Lees verder


Studies Showing Adverse Effects of Dietary Soy, 1971-2003

Soy Dangers Summarized

* High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

* Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

* Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.

* Soy foods increase the body's requirement for vitamin D.

* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

* Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

http://www.westonaprice.org/soy/index.html


Soja - tragedie en hype

Far from being the perfect food, modern soy products contain antinutrients and toxins and they interfer with the absorption of vitamins and minerals. "Each year, research on the health effects of soy and soybean components seems to increase exponentially. Furthermore, research is not just expanding in the primary areas under investigation, such as cancer, heart disease and osteoporosis; new findings suggest that soy has potential benefits that may be more extensive than previously thought." So writes Mark Messina, PhD, General Chairperson of the Third International Soy Symposium, held in Washington, DC, in November 1999. For four days, well-funded scientists gathered in Washington made presentations to an admiring press and to their sponsors -- United Soybean Board, American Soybean Association, Monsanto, Protein Technologies International, Central Soya, Cargill Foods, Personal Products Company, SoyLife, Whitehall-Robins Healthcare and the soybean councils of Illinois, Indiana, Kentucky, Michigan, Minnesota, Nebraska, Ohio and South Dakota. The symposium marked the apogee of a decade-long marketing campaign to gain consumer acceptance of tofu, soy milk, soy ice cream, soy cheese, soy sausage and soy derivatives, particularly soy isoflavones like genistein and diadzen, the oestrogen-like compounds found in soybeans. It coincided with a US Food and Drug Administration (FDA) decision, announced on October 25, 1999, to allow a health claim for products "low in saturated fat and cholesterol" that contain 6.25 grams of soy protein per serving. Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.

Lees verder

Marjan


The Truth about Soy

Dr. Sherrill Sellman uncovers the myths of soy. She explains that the food is not as
nutritional as many consumers believe.

http://www.youtube.com/v/RdFVnJQJCRI


Sally Fallon: The Truth About Soy and Why its Toxic

http://www.youtube.com/watch?v=wF2bS9xCE1o
http://www.youtube.com/watch?v=QTGjnAZ2QBM
http://www.youtube.com/watch?v=dul63NPQ8Ik
http://www.youtube.com/watch?v=OP9TdEsOOCs


The Dangers of a High Soy Diet

In this excerpt from the Inner Circle Interview, Dr. Kaayla Daniel talks about how soy is really a
dangerous food.

http://www.youtube.com/v/U9L5MJYfi2A


Soja veroorzaakt vervroegde puberteit en menopauze

New Study Shows Compounds From Soy Affect Brain and Reproductive Development
Two hormone-like compounds linked to the consumption of soy-based foods can cause irreversible changes in the structure of the brain, resulting in early-onset puberty and symptoms of advanced menopause in research animals, according to a new study by researchers at North Carolina State University. The study is a breakthrough in determining how these compounds can cause reproductive health problems, as well as in providing a key building block for how to treat these problems. The study is the first to show that the actual physical organization of a region of the brain that is important for female reproduction can be significantly altered by exposure to phytoestrogens – or plant-produced chemicals that mimic hormones – during development. Specifically, the study finds that the compounds alter the sex-specific organization of the hypothalamus – a brain region that is essential to the regulation of puberty and ovulation. The study also shows that the phytoestrogens could cause long-term effects on the female reproductive system.

http://news.ncsu.edu/news/2008/07/wmspatisaulneurotox.php


Sojamelk en kinderen

Sojamelk niet zo gezond? Sojamelk mogelijk gevaarlijk? Ik kwam ervaringen tegen van ouders waarvan de kinderen veel te vroeg in de groei waren geraakt, die veel te vroeg in de puberteit waren gekomen. Ik schrok hier echt van, omdat onze dochter ook erg groot is voor haar  leeftijd. Ze zit ver boven de hoogste lijntjes van de groeicurves, en we waren al een aantal keer bij de schoolarts geweest omdat die zich daarover ongerust maakte. Indien de groei niet zou afzwakken zouden we 'er iets aan moeten gaan doen'.

http://www.fonteine.com/sojamelk.html


Kanker waarschuwing mbt soja voeding

De Cancer Council of NSW (Australische gezondheidsorganisatie) waarschuwt kanker patiënten soja produkten te vermijden omdat zij de groei van tumoren kunnen versnellen. Met name de hormoon-gerelateerde kankers zoals borst- en prostaatkanker.

http://www.news.com.au/sundaymail/story/0,23739,21055803-952,00.html

Meer informatie mbt de rol van soja en zuivel op het menselijke groeihormoon IGF-1

http://www.fonteine.com/groeihormoon_igf1.html


Het cholesterol verlagen met behulp van het eiwit in soja

Amerikaanse onderzoekers vinden een nieuw goed punt van soja. Behalve dat het goed is voor het immuunsysteem en slagaders, zorgen de eiwitten in de soja ervoor dat het cholesterol niveau daalt.

http://www.lanutrition.fr/Diminuer-son-cholestérol-
à-l-aide-des-protéines-de-soja-n-1128.html


Soja versnelt groei kankercellen in darm

Voedselgoeroes bezingen soja in alle toonaarden. Stoffen in de sojaboon zouden de kans op allerlei soorten kanker verminderen en het menselijk hormoonsysteem verjongen. Onderzoekers van het Rikilt ontdekten echter dat een stof in soja de groei van kankercellen juist versnelt.Hoewel mensen die veel soja eten - zoals vegetarirs en Aziaten - minder vaak kanker krijgen, zijn wetenschappers al vaker op ziekmakende eigenschappen van soja gestuit. Welke stof de effecten veroorzaakte, was onduidelijk. In de jaren tachtig ontdekte het Nizo bijvoorbeeld dat proefdieren die veel soja-eiwit binnenkregen vaker kanker ontwikkelden. Ander onderzoek wees echter naar een andere verdachte, een stof die vastzit aan het soja-eiwit: de isoflavonode genistene. Bij vrouwen die de overgang achter de rug hebben, imiteert deze stof de werking van het vrouwelijke hormoon estradiol. Bij jonge mannen blokkeren stoffen als genistene estradiol juist. Sporters gebruiken ze om sneller vet te verliezen.

http://www.wur.nl/NL/nieuwsagenda/archief/nieuws/2001/
Sojaversneltgroeikankercellenindarm.htm


Soja - niet zo goed als je denkt

Soja bevat tevens plantaardige zuren en lectins (ofwel haemagglutins, invloed op bloed), nitrosamines (kankerverwekkend), manganese (mangaan), protease-remmers (protease zorgt voor gedeeltelijke omzetting van eiwitten, inbegrepen trypsines (dat zijn enzymen die zijn betrokken bij het proces ter ontmanteling proteïnen ten behoeve van het lichaam. De zuren breken tal van vitaminen en mineralen af, hetgeen ook gebeurt als je teveel granen eet.

http://www.jankraak-taichitao.nl/content/
website.php?hoofdpagina_id=1066


Twijfels over preventieve rol soja bij borstkanker

Johns Hopkins and Georgetown University researchers conducted a meta-analysis of 18 epidemiologic studies revealing that women who eat soy products may have a slightly lower risk of developing breast cancer. But the researchers quickly add that inconsistencies and limitations among the studies raise doubt about the potential benefit, and warn women that high-dose supplements could do more harm than good.

http://www.hopkinskimmelcancercenter.org/news/index.cfm?
documentid=771&newstype=News%20Releases&action=showthisitem


Doubts on soy's cancer prevention properties

Johns Hopkins and Georgetown University researchers conducted a meta-analysis of 18 epidemiologic studies revealing that women who eat soy products may have a slightly lower risk of developing breast cancer. But the researchers quickly add that inconsistencies and limitations among the studies raise doubt about the potential benefit, and warn women that high-dose supplements could do more harm than good.

http://www.hopkinskimmelcancercenter.org/news/
archive_details.cfm?documentid=771


Soy Formula Not Proven to Prevent Allergies in Infants, Review Concludes

Although soy infant formulas were created to reduce the chances of babies developing allergies or food intolerances, there is no clear proof that soy or other specialized formulas lower those risks, a new review has found. “There is no evidence that using any type of formula is better than exclusive breastfeeding for prevention of allergy,” said authors David Osborn, M.D., of Royal Prince Alfred Hospital and John Sinn, M.D., of Westmead Hospital, in Australia. “Specialized formulas should be restricted to situations where infants cannot exclusively breastfeed or when an infant develops a specific food allergy or hypersensitivity.” Food allergies can include wheat, peanuts, cow’s milk and soy protein. Cow’s milk allergy is the most prevalent in children and has been documented in 1.8 percent of children along with 0.5 percent of children who have allergies to soy protein, the reviewers say.

http://www.hbns.org/getDocument.cfm?documentID=1374


Dark soja sauce good for health

Dark soja sauce is better than vitamine C and red wine according to researchers of the university of Singapore.Volunteers who ate rice with dark soya sauce had free radical damage cut by 15 per cent over six hours after eating it, compared to those who ate rice with food colouring only. Between three and four hours after the meal, when the antioxidant effect reached its peak, damage was cut by 20 per cent. Those who ate rice with dark soya sauce also experienced increase in blood flow by 10 per cent over six hours. Between three and four hours after consumption, blood flow increased by as much as 50 per cent.

The findings were published in the international journal, Biochemical and Biophysical Research Communications. Said Professor Barry Halliwell, Deputy President (Research and Technology) and Head, Department of Biochemistry: “We are impressed that dark soya sauce slows down free radical damage in young healthy people. There’s a preventive aspect, showing that it may potentially slow down the rate of cardiovascular and neurodegenerative diseases.”

Next, the researchers are isolating the exact compounds in the sauce that are responsible for the antioxidant effect. Researchers would also need to ascertain whether long-term consumption of dark soya sauce will prolong its oxidising effect in the body, said Professor Halliwell.

http://newshub.nus.edu.sg/ke/0601/articles/pg05.htm


The whole soy story

Soy is one of the top allergens.

In the 1980s, Stuart Berger, MD, labeled soy one of the seven top allergens -- one of the "sinister seven." At the time, most experts listed soy around tenth or eleventh. Bad enough, but way behind peanuts, tree nuts, milk, eggs, shellfish, fin fish and wheat. Today soy is widely accepted as one of "the big eight" that cause immediate hypersensitivity reactions.

Food allergies are abnormal inflammatory responses of the immune system to dust, pollen, a food or some other substance. Those that involve an antibody called immunoglobulin E (IgE) occur immediately or within an hour. Reactions may include coughing, sneezing, runny nose, hives, diarrhea, facial swelling, shortness of breath, a swollen tongue, difficulty swallowing, lowered blood pressure, excessive perspiration, fainting, anaphylactic shock or even death.

Delayed allergic responses to soy are less dramatic, but are even more common. These are caused by antibodies known as immunoglobulins A, G or M (IgA, IgG or IgM) and occur anywhere from two hours to days after the food is eaten. These have been linked to sleep disturbances, bedwetting, sinus and ear infections, crankiness, joint pain, chronic fatigue, gastrointestinal woes and other mysterious symptoms.

Food "intolerances", "sensitivities" and "idiosyncrasies" to soy are commonly called "food allergies", but differ from true allergies in that they are not caused by immune system reactions but by little-understood or unknown metabolic mechanisms. Strictly speaking, gas and bloating, common reactions to soy and other beans are not true allergic responses. However, they might serve as warnings of the possibility of a larger clinical picture involving allergen-related gastrointestinal damage.

PROFIT vs RISK

The soybean industry knows that some people experience severe allergic reactions to its products. In a recent petition to the Food and Drug Administration (FDA), Protein Technologies International (PTI) identified "allergenicity" as one of the "most likely potential adverse effects associated with ingestion of large amounts of soy products." Yet PTI somehow concluded that "the data do not support that they would pose a substantial threat to the health of the US population."
This statement is hardly reassuring to the many children and adults who suffer allergies to soy products. And it ignores a substantial body of evidence published during the 1990s showing that some of these people only learn for the first time about their soy allergies after experiencing an unexpectedly severe or even life-threatening reaction. Although severe reactions to soy are rare compared to reactions to peanuts, tree nuts, fish and shellfish, Swedish researchers recently concluded, "Soy has been underestimated as a cause of food anaphylaxis".

http://www.thewholesoystory.com/


Hidden soya in fast food 'cutting men's fertility'

A team led by Sheena Lewis, professor of reproductive medicine at Queen's University in Belfast, has conducted studies linking soya to reduced male fertility. Scientists believe chemicals in the soya bean mimic the female hormone, oestrogen.

http://www.guardian.co.uk/medicine/story/0,11381,1345541,00.html


Too much soy could lead to kidney stones

New research indicates that soybeans and soy-based foods, a staple in the diets of many health-conscious consumers, may promote kidney stones in those prone to the painful condition. The finding will be published in the September issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society, the world’s largest scientific society. The researchers measured nearly a dozen varieties of soybeans for oxalate, a compound that can bind with calcium in the kidney to form kidney stones. They also tested 13 types of soy-based foods, finding enough oxalate in each to potentially cause problems for people with a history of kidney stones, according to Linda Massey, Ph.D., at Washington State University in Spokane. The amount of oxalate in the commercial products easily eclipsed the American Dietetic Association’s 10 milligram-per-serving recommendation for patients with kidney stones, with some foods reaching up to 50 times higher than the suggested limit, she noted.

http://www.eurekalert.org/pub_releases/2001-08/acs-tms082801.php

Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=
PubMed&list_uids=11559120&dopt=Abstract


The Effects of Antenatal Exposure to Phytoestrogens on Human Male Reproductive and Urogenital Development

Recently in the news we have been hearing about declines in male fertility and increases in reproductive birth defects in males. We have discovered substitutes and replacements for products that have been part of our culture for hundreds of years, and we readily embrace new developments and technologies that make our lives easier. Now more than ever consumers are being exposed to many factors that may disrupt our delicate hormonal balances.

In the review entitled “A Sea of Estrogens,” author John Biggs warns us about the introduction of a whole range of endocrine disrupters into our food and the environment.1 Endocrine disruptors, including pesticides, industrial chemicals, pharmaceuticals and even plant hormones are having fundamental effects on immune function and the reproductive system. These compounds mimic hormones produced and regulated by the body’s delicate hypothalamal-hypophyseal-gonadal axis. Some of the most common industrial hormones are those that mimic the effects of estrogens, including dichlorodiphenyl-trichloroethane (DDT), bisphenol A, diethylstilbestrol (DES), genistein and enterodiol. When ingested, these estrogen-mimicking compounds (EMC) alter the normal levels of estrogen in both females and males by binding to and activating estrogen receptors.

http://www.westonaprice.org/soy/phytoestrogens.html


Oxalate and Phytate of Soy Foods

Human consumption of soy products is increasing. Soy foods have high nutritional value and also have been reported to have health benefits. However, high concentrations of oxalate in soy foods increase the risk of kidney stones. These are calcium oxalate kidney stones. Soy foods also contain phytate. Studies suggest that phytate exhibits effective anticarcinogenic action against many types of cancer. Phytate is also a potential inhibitor of calcium oxalate kidney stone formation. Our objective was to test 30 commercial soy foods for oxalate and phytate content. There was a wide range of concentrations of oxalate and phytate in the soy foods tested. Soy food containing low concentrations of oxalate and high concentrations of phytate may be advantageous for kidney stone patients or persons with high risk of kidney stones.

http://www.ars.usda.gov/research/publications/
Publications.htm?seq_no_115=178963


New Report on Soy Finds Limited Evidence for Health Outcomes

Daily consumption of soy protein found in tofu and other soybean products may result in a small reduction in low-density lipoprotein (LDL, known as bad cholesterol) and triglyceride levels, according to a new evidence review supported by HHS' Agency for Healthcare Research and Quality. In addition, isoflavones found in soy may reduce the frequency of hot flashes in post-menopausal women. However, the available studies on the health impacts of soy were limited in number, of poor quality, or their duration was too short to lead to definite conclusions. Overall, across the 68 studies that examined the impact of soy on cholesterol levels, consumption of soy products resulted in a 5 mg/dL (about 3 percent) reduction in LDL and an 8 mg/dL (about 6 percent) decrease in triglyceride levels in the populations studied. Among these studies, a large variety of soy products, doses of soy protein, and doses of soy isoflavones were tested. The average dose of soy protein in the studies was equivalent to about one pound of tofu or three soy shakes daily.

http://www.ahrq.gov/news/press/pr2005/soypr.htm


ISRAELI HEALTH MINISTRY ISSUES SOY WARNING

Scientists, doctors and nutritionists who have warned that soy is not a health food and poses special risks to infants and children received support this week from the Israeli Health Ministry, which issued a health advisory recommending that soy foods be eaten only in moderation.

“The Israeli Health Ministry strongly recommended that consumption of soy foods be
limited for young children and adults and that soy formula be avoided altogether by
infants,” said Kaayla T. Daniel, PhD, author of The Whole Soy Story: The Dark
Side of America's Favorite Health Food. “This is giant step forward. I hope that
Israel's action will encourage other government agencies to alert their citizens to the fact that it is a myth that soy is a 'health food' and that there are very real dangers from making soy a staple of their diets.”

Dr. Daniel noted that there are hundreds of studies linking soy foods and soy infant
formula to digestive problems, thyroid dysfunction, ADD/ADHD, dementia, reproductive disorders and even cancer. “The Israeli Ministry took this matter very seriously and based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, pediatricians and other specialists who spent more than a year examining the evidence. The committee concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body, including cancer promotion and reproductive problems. They strongly urged that consumption of soy foods be minimized until absolute safety has been proven.”
According to the Jerusalem Post (July 20), soy is widely used in Israel by people of all ages because it is a cheap substitute for meat and soy infant formula is especially popular among haredi families who choose not to mix milk-based baby formulas with meat meals. The Health Ministry plans to distribute information about the dangers of soy foods and soy infant formula to pediatricians, health care workers and the public. It firmly recommends that babies that cannot be breast fed receive cow's milk formula and be given soy infant formula only as a last resort. Day care centers and schools, many of which now frequently serve soy foods several times a day, are being told to limit them to no more than one serving per day and no more than three times per week. Finally, doctors should closely monitor the blood thyroxine levels of babies and toddlers suffering from hypothyroidism who are on soy infant formula and/or eating soy foods because of the well-known adverse effects of soy on the thyroid.

“The Israeli Health Ministry's recommendations are in accord with those made by the
United Kingdom's Chief Medical Officer and the British Dietetic Association, both of
which have alerted pediatricians and parents to use soy infant formula only in unusual circumstances,” said Dr. Daniel. “In New Zealand, the Health Ministry has suggested that doctors carefully monitor the thyroids of infants on soy formula. However, no country has come close to Israel's warning against soy foods for children up to age 18.

This sets an important precedent.” Although the Israeli Health Ministry stopped short of making recommendations on soy consumptions for adults, it found that the evidence on soy foods alleviating menopausal symptoms is inconsistent, that soy phytoestrogens can increase breast cancer risk and that they can reduce male fertility. The Ministry determined that soy has been shown to reduce blood cholesterol but stated that there is no clear proof that it reduces the risk of
heart disease. “The bottom line,” said Dr. Daniel “is that the Israeli Health Ministry looked long and hard at the evidence and reached the appropriate conclusion that we should eat soy only occasionally and in moderation because possible benefits are far outweighed by proven risks.”
* * * * *

Source: www.thewholesoystory.com


Soy: For Your Health or Their Wealth?

Soy has become synonymous with healthy eating. Who hasn't heard of the marvels of soy? Even Dr. Weil has jumped onto the soy band wagon, pushing the "health benefits" of soy during a recent appearence on Larry King Live. The USDA recently approved the use of soy in our children's school lunches. But could something that sounds so healthy actually be dangerous? Before you reach for that next bite of tofu and wash it down with some great tasting soy milk, we believe you should read about the dark side of soy.

More here


Only Fermented Soy Products Are Safe

To summarize, traditional fermented soy products such as miso, natto and tempeh, which are usually made with organically grown soybeans, have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth, organ meats and fermented vegetables. The value of precipitated soybean products is problematical, especially when they form the major source of protein in the diet. Modern soy products including soy milks and artificial meat and dairy products made from soy protein isolate and textured vegetable protein are new to the diet and pose a number of serious problems.

More here


Too much tofu induces ‘brain aging,’ study shows

A Hawaii study shows a significant statistical relationship between two or more servings of tofu a week and "accelerated brain aging" and even an association with Alzheimer's disease, says Dr. Lon White. The Pacific Health Research Institute researcher urged caution at a recent conference in Washington as scientists from around the world discussed the role of soy products in the prevention and treatment of disease. The symposium was sponsored by giant soybean growing and processing firms such as Archer Daniels Midland and DuPont. The largely unregulated food supplements industry is preparing to step up sales, claiming that isoflavones, plant chemicals found in high concentrations in soybeans, offer "natural" cures for breast cancer, osteoporosis, prostate cancer, heart disease, menopausal "hot flashes" and other chronic conditions.

More here


Do dietary lectins cause disease?

In 1988 a hospital launched a "healthy eating day" in its staff canteen at lunchtime. One dish contained red kidney beans, and 31 portions were served. At 3 pm one of the customers, a surgical registrar, vomited in theatre. Over the next four hours 10 more customers suffered profuse vomiting, some with diarrhoea. All had recovered by next day. No pathogens were isolated from the food, but the beans contained an abnormally high concentration of the lectin phytohaemagglutinin.1 Lectins are carbohydrate binding proteins present in most plants, especially seeds and tubers like cereals, potatoes, and beans. Until recently their main use was as histology and blood transfusion reagents, but in the past two decades we have realised that many lectins are (a) toxic, inflammatory, or both; (b) resistant to cooking and digestive enzymes; and (c) present in much of our food. It is thus no surprise that they sometimes cause "food poisoning." But the really disturbing finding came with the discovery in 1989 that some food lectins get past the gut wall and deposit themselves in distant organs.

More here


Soy and breast and prostate cancer

Epidemiological studies of populations whose diets contain high levels of soy show that they have a lower incidence of and mortality from hormone dependent cancers such as cancer of the breast and prostate. In vitro studies have shown that genistein and diadzein, two isoflavones found in soy, can inhibit the growth of breast cancer8 and prostate cancer tissue. Conversely, dietary oestrogens from soybean products have been implicated as a possible cause of infertility and liver disease in some animal species, although these effects seem to be species specific.

More here


Uncovering the truth on soy

Have you ever wondered about soy? It's promoted as the miracle food that will feed the world while at the same time prevent and cure all manner of diseases. But what if all you've read about soy is nothing but a multi-million dollar marketing strategy based on scanty facts, half-truths and lies?

How could anyone get away with that? The soy industry is one of the world's most wealthy and powerful and one that will steamroll anybody that dares suggest there may be problems with the darling soy. When we first questioned the safety of soy a representative of Protein Technologies told us that they had:

teams of lawyers to crush dissenters, could buy scientists to give evidence, owned television channels and newspapers, could divert medical schools and could
even influence governments

More here


Soy Danger: Why you should avoid eating Soy

It's rather scary how our health has been put in danger for the sake of the food industry. So who is making billions at the risk of our health?

Archer Daniels Midland Company (ADM) is one of the leading manufacturers of soy products. They sought for "GRAS" (generally recognized as safe) status from the FDA for isoflavones, the estrogen-like compounds found in soy products. DuPont, owner of Protein Technologies International, is the leading manufacturer of soy protein isolate?

Soy can be found in many processed foods; over 75% of all processed foods! Check ALL can and box labels and know what you are eating. Read these articles to learn what to look for in the products being sold to consumers.

Half of the commercial dry pet foods have soy as the main protein source, with soy appearing as the first ingredient after corn or (in some very high protein products such as kitten food) as the first ingredient. If you want you pet to be healthy have less fleas, a good coat; I highly going to your local feed store and purchase MAX by Nutro Products, Inc. They have quality pet foods for both dogs and cats.

More here


Far from being the perfect food, modern soy products contain antinutrients and toxins and they interfer with the absorption of vitamins and minerals.

"Each year, research on the health effects of soy and soybean components seems to increase exponentially. Furthermore, research is not just expanding in the primary areas under investigation, such as cancer, heart disease and osteoporosis; new findings suggest that soy has potential benefits that may be more extensive than previously thought." So writes Mark Messina, PhD, General Chairperson of the Third International Soy Symposium, held in Washington, DC, in November 1999.[1]

For four days, well-funded scientists gathered in Washington made presentations to an admiring press and to their sponsors -- United Soybean Board, American Soybean Association, Monsanto, Protein Technologies International, Central Soya, Cargill Foods, Personal Products Company, SoyLife, Whitehall-Robins Healthcare and the soybean councils of Illinois, Indiana, Kentucky, Michigan, Minnesota, Nebraska, Ohio and South Dakota.

The symposium marked the apogee of a decade-long marketing campaign to gain consumer acceptance of tofu, soy milk, soy ice cream, soy cheese, soy sausage and soy derivatives, particularly soy isoflavones like genistein and diadzen, the oestrogen-like compounds found in soybeans. It coincided with a US Food and Drug Administration (FDA) decision, announced on October 25, 1999, to allow a health claim for products "low in saturated fat and cholesterol" that contain 6.25 grams of soy protein per serving. Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.

More here


Against the Grain

Genetically modified foods are rapidly becoming as common in the American diet as salt and soft drinks – but most Americans don’t know it. Food processors, grocery stores, regulators don’t have to tell you – and chances are they don’t even know

A new book by Marc Lappé and Britt Bailey, Against The Grain, makes it clear that genetic engineering is revolutionizing U.S. agriculture almost overnight.

In 1997, 15 percent of the U.S. soybean crop was grown from genetically engineered seed. By next year, if Monsanto Corporation’s timetable unfolds on schedule, 100 percent of the U.S. soybean crop (60 million acres) will be genetically engineered. The same revolution is occurring, at the same pace, in cotton. Corn, potatoes, tomatoes, and other food crops are lagging slightly behind, but compared to traditional rates of change in farming, are being deployed into the global ecosystem at blinding speed.

The mass media have largely maintained silence about the genetic engineering revolution in agriculture, and government regulators have imposed no labeling requirements. The result is the public has little or no knowledge that genetically altered foods are already being sold in grocery stores everywhere.

Genetic engineering is the process whereby genes of one species are implanted in another species to give new traits to the recipient. Under the natural order, the movement of genes has only been possible between closely related species. Now, however, genetic engineering allows scientists to play God, removing genes from a trout or a mosquito and implanting them in a tomato with unknown long-term consequences.

More here


Voorstanders van soja


Dr Andrew Weil

All told, based on the evidence to date, I see no reason to worry about eating soy foods, whether fermented or not. I still recommend consuming one to two servings of soy per day, an amount equivalent to one cup of soy milk, or one half cup of tofu, soy protein (tempeh) or soy nuts.

Andrew Weil, M.D.

http://www.drweil.com/u/QA/QA326575/


OmniHeart-studie toont gunstig effect van plantaardige eiwitten aan
Soja, noten, zaden en bonen: goed voor een gezond hart

De OmniHeart-studie1, gepubliceerd in het toonaangevend medisch
tijdschrift Journal of the American Medical Associaton (JAMA), toont aan dat men door het gedeeltelijk vervangen van koolhydraten door eiwitten in de voeding een lagere bloeddruk en bloedcholesterol bekomt. Belangrijke bronnen van plantaardige eiwitten zijn soja, noten, zaden en bonen. Personen met een lage bloeddruk en een laag cholesterolgehalte lopen minder risico op hart- en vaatziekten.

Meer dan 160 gezonde Amerikaanse vrijwilligers namen deel aan de OmniHeart-studie. De studie werd o.a. gefinancierd door het National Heart, Lung and Blood Institute. Professor Lawrence J. Appel van The Johns Hopkins University en zijn team vergeleken het effect van drie verschillende voedingspatronen op de
cardiovasculaire gezondheid. De drie geselecteerde voedingspatronen worden reeds aanbevolen bij patiënten met cardiovasculaire problemen omdat ze allemaal weinig verzadigd vet, cholesterol en zout bevatten en rijk zijn aan fruit, groenten, vezels en verschillende mineralen.

De drie voedingspatronen onderscheidden zich van elkaar door volgende kenmerken: het eerste bevatte een hogere hoeveelheid koolhydraten, het tweede was rijker aan mono-onverzadigde vetzuren en het derde aan plantaardige eiwitten.

De resultaten van deze Amerikaanse studie bevestigen de positieve effecten van de drie voedingspatronen op de gezondheid: ze verlagen de bloeddruk en het cholesterolgehalte. Indien de koolhydraten echter vervangen worden door plantaardige eiwitten door het integreren van soja, peulvruchten, granen, noten en zaden in de voeding levert dit bijkomende positieve gezondheidseffecten op. Deze gunstige effecten zijn bovendien groter dan die van de voeding rijk aan mono-onverzadigde vetzuren. De onderzoekers halen aan dat de resultaten van deze studie nauw aansluiten bij de resultaten van de recent gepubliceerde Intermap-studie2, die stelt dat het consumeren van plantaardig eiwit gepaard gaat met een belangrijke bloeddrukdaling.

“De resultaten van beide studies zijn van groot belang en ondersteunen de trend naar een gezondere leefstijl, waar plantaardige voedingsmiddelen een sleutelrol spelen,” aldus Christine Debeuf, International Science & Nutrition Manager van Alpro Soja. “We zien dat steeds meer mensen heel bewust kiezen voor soja omdat ze
weten dat het gezond én lekker is.”

1 Appel et al. Effects of Protein, Monounsaturated Fat, and Carbohydrate Intake on Blood Pressure and Serum Lipids, JAMA,
November 2005, Vol 294(19), blz. 2455- 2464.
2 Elliot et al., Association Between Protein Intake and Blood Pressure, Archives of Internal Medicine 2006, January, Vol 166,  blz. 79-87.

http://www.alpro.be/_images/pdf/_nl-BE/
Persbericht%20OmniHeart%20studie.pdf


Zweedse studie ziet risico op prostaatkanker met 26% dalen
Plantaardige voeding vermindert risico op prostaatkanker

Voeding die rijk is aan phyto-oestrogenen, kan het risico op
prostaatkanker met 26% doen dalen. Dat is vastgesteld in een Zweedse studie die het verband onderzocht tussen het risico op prostaatkanker en de consumptie van phyto-oestrogenen.

Phyto-oestrogenen zijn bestanddelen die van nature in plantaardige voeding voorkomen. Voorbeelden zijn isoflavonen uit soja en lignanen uit vlaszaad en roggebrood. Deze plantaardige bestanddelen werden door wetenschappelijk onderzoek al vaker in verband gebracht met een verminderd risico voor het ontwikkelen van prostaatkanker.

Een Zweedse studie heeft het verband tussen phyto-oestrogenen en het risico op prostaatkanker onderzocht. Hiertoe werd de voeding van 1499 Zweedse mannen met prostaatkanker vergeleken met 1130 gezonde mannen. Uit het onderzoek blijkt dat de personen met de hoogste inname van voedingsmiddelen, rijk aan phytooestrogenen (zoals soja, bonen, noten, bessen, zonnebloem zaden, vlaszaad), maar liefst 26% minder kans hadden om prostaatkanker te ontwikkelen. De hypothese dat voedingsmiddelen die van nature rijk zijn aan phyto-oestrogenen geassocieerd kunnen worden met een lager risico op prostaatkanker, wordt door deze studie ondersteund.

“Soja is uniek door zijn van nature hoge gehalte aan isoflavonen,” stelt Christine Debeuf, International Science en Nutrition Manager bij Alpro. “Het vervangen van melkproducten door de overeenkomstige sojaproducten is een eenvoudige manier om meer soja in de dagelijkse voeding te integreren,” aldus Debeuf.
De resultaten van deze studie werden gepubliceerd in Cancer Causes and Control (2006) 17:169-180.

http://www.alpro.be/_images/pdf/_nl-BE/Persbericht%20ALPRO.pdf

Opmerking: op de pagina over zuivel op deze site wordt grote inname van zuivel (calcium) juist weer gelinkt aan een grotere kans op prostaatkanker

http://www.fonteine.com/melk_ongezond.html


Intermap Study toont positief effect van plantaardig eiwit aan
Plantaardig eiwit doet bloeddruk dalen

Een grootschalige studie uitgevoerd bij 4680 deelnemers uit vier verschillende landen toont aan dat de consumptie van plantaardig eiwit bloeddrukverlagend werkt. Maar in tegenstelling tot andere studies, stellen deze onderzoekers geen correlatie vast tussen totale eiwitinname en bloeddruk.

Een hoge bloeddruk vergroot het risico op hart- en vaatziekten. Tot op heden werd een hoge eiwitconsumptie (van plantaardige of dierlijke oorsprong) vaak negatief gecorreleerd met de bloeddruk. Maar onderzoek toont aan dat vleeseters een hogere bloeddruk hebben in vergelijking met vegetariërs. In een recente studie gepubliceerd in Archives of Internal Medicine stellen Elliot en andere onderzoekers dat niet
de totale hoeveelheid eiwit, maar wel de hoeveelheid plantaardig eiwit verantwoordelijk is voor een bloeddrukdalend effect. Maar liefst 4680 deelnemers uit vier landen (Japan, China, Verenigd Koninkrijk en de Verenigde Staten) namen deel aan de studie. De onderzoekers gingen na of er een verband bestaat tussen de
voedselinname en de bloeddruk.

Uit de resultaten van het onderzoek blijkt dat een hogere consumptie van plantaardig eiwit gepaard gaat met een lagere bloeddruk. Welk deel van het plantaardig eiwit precies verantwoordelijk is voor de bloeddrukverlaging, is nog niet duidelijk. Wel stellen de onderzoekers een significant verschil vast in aminozuursamenstelling (waaruit eiwitten opgebouwd zijn) van voeding rijk aan plantaardig eiwit en voeding rijk aan dierlijk eiwit. Verder onderzoek zal uitwijzen of de aminozuursamenstelling wel degelijk verantwoordelijk is voor de bloeddrukdaling.

“Dergelijke studies zijn van groot belang omdat ze de positieve impact van aangepaste voeding op de gezondheid aantonen,” aldus Christine Debeuf, International Science and Nutrition Manager van Alpro, “Men kan meer plantaardige eiwitten consumeren door soja dagelijks in de voeding te integreren, bijvoorbeeld door melkproducten te vervangen door sojaproducten. Zo geniet men ook meteen van de vele andere voordelen van sojaproducten, zoals hun gunstige vetzuursamenstelling en het feit dat ze cholesterolvrij zijn.”

Meer informatie over deze studie vindt u in Archives of Internal Medicine (2006, January, Vol 166, blz. 79-87).

http://www.alpro.be/_images/pdf/_nl-BE/
Persbericht%20Intermap%20Study.pdf


 

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