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To: koan who wrote (11508)	5/17/2006 3:02:05 PM
From: E. Charters	Respond to of 78421

"A study showed that soy sauce inhibited platelet aggregation (which causes blood clots). It produced a 50% inhibition of platelet aggregation response, which had been caused by the hormone, epinephrine, platelet-activating factor, collagen, adenosine 5'-diphosphate, and thrombin, respectively. Its inhibitory effect was much greater than that of 1- methyl-beta-carboline on platelet aggregation by all the tested causal agents. The significant amounts of both anti-platelet compounds were uniformly contained in commercially available soy sauce. From these results, soy sauce may be referred to as functional seasoning containing alkaloidal components with the potent preventive effect on the formation of blood clots." The Japanese who suffer from CVD are in a Northern Island where there is a very high salt intake. Japanese in Okinawa live longer than we do. They eat mostly fish and complex carbs, or veggies. Few grains, and not an excessive diet calorically. EC<:-}