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To: Proud Deplorable who wrote (211)	12/23/2006 5:00:17 AM
From: E. Charters	Read Replies (1) \| Respond to of 356

Tofu, called bean curd throughout asia has been a staple for centuries, and there is no evidence that is is connected with higher cancer rates. In fact the reverse may be true. Fermented soy products are common in these areas as well, particularly in Japan and China. Historical Soy usage: ajcn.org The estrogenic effect may in fact be beneficial to cancer therapy later in life. Many of the mild chemos used on cancers are similar to soy's makeup of phytoestrogens. I agree the jury is out with regard to it as a child's food. I think however it is definitely a food therapy for people in the CVD and prostate cancer risk area, and know many people with heart problems who swear by the BP reducing efficacy of soy milk and other soy products. Soy works in this way by enlarging the arteries by producing genistein, which in turn promotes L-arginine, which promotes NO production the principle antagonist of angiotensin, the chemical which induces peripheral vascular clamping allowing increase in BP. ********************************************** Soy is one of the best researched of the so-called ‘functional foods’, that is foods which provide not only essential nutrients but may also provide additional and unique health benefits. Researchers have known for many years that those populations in Asia who regularly consume soy foods have a lower incidence of cardiovascular disease (CVD) and certain cancers. The evidence is now very strong that soy is not only a high quality source of nutrients, but also has a potentially important and effective role for populations worldwide, not only in relation to heart disease and cancer, but also in achieving a healthy body weight. afic.org These health benefits, coupled with the fact that soy is readily available in various convenient and appetising forms, and has a long history of use here in Asia, means that the case for regularly including some soy in the daily diet is compelling, and that Asia has a great deal of experience and insight from which other parts of the world may benefit in its search for maximising the health benefits of soy beans and associated food products. Soy: High Quality Nutrition Soybean has higher amount of fat, than many other vegetables, but its fat content is mostly polyunsaturated and monounsaturated; these fats are known to be beneficial to health and soybeans contain almost no saturated (less healthy) fats. Soybean is also a great source of high quality protein (35-38%); unlike other vegetable proteins, soy protein contains all the essential amino acids necessary for making protein in the human body and is also highly digestible. Soy is also a good source of iron – good news for the estimated 40% of the Asian population who suffer from anaemia or other iron-deficiency conditions. In addition, soybeans are a unique source of concentrated isoflavones. Isoflavones are believed to provide a number of health benefits, because of their antioxidant and moderate estrogenic features. Studies have found that taking soy food that include both soy protein and isloflavones has greater cholesterol-lowering and heart protective effects than consuming soy protein or isoflavones supplements or foods that include soy protein concentrates from which the isoflavones and other potentially active soy components have been removed. If in doubt, check that the ingredients l>t on the label includes whole soy, soy protein or soy flour. Other health promoting compounds found in soybeans such as saponins, along with a high dietary fibre content, are thought to be some of the compounds that are responsible for the cholesterol-lowering effects of soy protein on the blood. Researchers have now also turned their attention to the role of soy protein in weight management. It seems that the combined properties of low fat and high protein which is an ideal combination to achieve a sense of satiety (fullness) may partially explain why soy protein is helpful in achieving weight loss, either in conventional food form or in soy-based meal replacement such as shakes and snack bars. Health Benefits of Soy are Well Recognised In 1999, the US FDA approved the labelling of foods containing at least 6.25 grams soy protein per serving to include the health claim that such foods may reduce the risk of CVD. The US FDA, UK Joint Health Claims Initiative, Japanese FOSHU system, and Chinese health food claims authority also approve the claim that consumption of 25 grammes (or 6.25 g x 4 servings) of soy protein daily may be protective against heart disease. The American Heart Association (AHA) also stated that 25 to 50 grams of soy protein daily is both safe and effective in reducing LDL cholesterol by approximately 4-8%. Furthermore, the beneficial effects of soy are proportionally greater in people with high blood cholesterol. As well as exerting a positive benefits in the prevention of CVD by lowering total and LDL (bad) cholesterol, soy also lowers blood homocysteine levels (high homocyteine is associated with increased risk of CVD), reduces blood pressure, controls blood glucose, and improves arterial elasticity. Make Soy part of Your Daily Diet Tofu, miso and soymilk are familiar soy food throughout most parts of Asia. Innovative technologies have brought out a greater variety of new soy products, such as soy burgers, flavored tofu, fortified soymilk, and soy yogurt. There are many ways to ensure your daily diet includes 25g of soy protein; here are just some ideas that don’t require a lot of preparation time: four small cups of soymilk taken through the day; stir-fried soy bean curd sheet (fucok), soy bean curd (tofu or tau-kua) with meat, fish and/or vegetables; soybean sprouts steamed, lightly fried or in a salad; miso in soups and sauces. Other alternatives, are to use the whole soy bean, by boiling or roasting, or perhaps making a soybean stew. Soy flour is also a useful option for increasing the amount of soy in the diet; the flour can be used for making cakes and buns. and soy flour is also a good replacement to milk for those who are lactose intolerant. EC<:-}

To: Proud Deplorable who wrote (211)	12/23/2006 5:12:02 AM
From: E. Charters	Respond to of 356

Other Opinions on Soy. Soy as a health food. Soy's 'role in breast cancer' (reduction?) visited. Soy's role in prostate cancer prevention mentioned. faqs.org ********************************* Bibliography Anderson, James W., et al. (1995). "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids." New England Journal of Medicine 333:276–82. Albertazzi P., et al. (1998). "The Effect of Dietary Soy Supplementation on Hot Flashes." Obstetrics and Gynecology 91:6–11. Internet Resources Messina, Mark (2002). "Symposium Highlights Significant Research On Soy and Human Health." The Soy Connection, Winter. Chesterfield, MO: United Soybean Board. Also available from < talksoy.com > Stevens and Associates (2002). "The U.S. Soyfoods Directory." Available from < soyfoods.com > United States Department of Agriculture, Agricultural Research Service (2002). "USDA-Iowa State University Database on the Isoflavone Content of Foods." Available from < nal.usda.gov > ******************************* Soy and Your Heart Among the many benefits of soy are the potential for lowering one's risk of heart disease, menopausal bone loss, breast and prostate cancer, and osteoporosis. The results of a 1995 meta-analysis (combining results from separate but related studies) published in the New England Journal of Medicine found that consuming an average of 47 grams of soy protein a day, rather than animal protein, significantly decreased LDL cholesterol in people with moderately elevated or elevated cholesterol levels (low-density lipoproteins (LPLs) are the "bad" type of cholesterol and have been associated with clogged arteries and heart attacks). The study also found that high-density lipoprotein HDL cholesterol (the beneficial, or "good," cholesterol) was not affected by the consumption of soy protein. Scientists suggest that soy protein and isoflavones are the active substances helping to keep blood vessels flexible and preventing deadly blood clots. Isoflavones are phytochemicals (naturally occurring compounds) found in plants, and they have potentially strong biological activity, meaning they exert a physiological effect, in the body. Phytochemicals give plants their color, flavor, and odor, and they have benefits to the body beyond basic nutrition. The U.S. Food and Drug Administration (FDA) has approved a health claim stating that consuming 25 grams of soy protein per day, along with a diet low in saturated fat and cholesterol, may reduce the risk for heart disease. The FDA also suggests that four servings of soy foods per day can lower LDL cholesterol by 10 percent. To use this claim, a food product must contain 6.25 grams of soy protein per serving. The claim does not include a recommendation for isoflavone level, which remains an issue of debate. The 25 gram recommendation applies to all ages. Soy Soy sources Amount of soy protein 1 cup (8 ounces) soymilk 10 grams 4 ounces tofu 13 grams 1 soy burger 10–12 grams 1 soy protein bar 14–gram average 1 soy sausage link 6 grams ¼ cup roasted soy nuts 18–20 grams Many of today's common diseases are not diseases of aging, but of lifestyle, and they can take twenty to thirty years to develop. Typically, when soy protein replaces animal protein, the consumption of saturated fat and cholesterol goes down. About 40 percent of the soybean's calories come from fat, with the majority (54 %) being unsaturated. The polyunsaturated fat in the soybean includes omega-3 fatty acids, which are not frequently found in plants. ,b>Soy and Cancer Soybeans and soy foods in the diet may provide strong anticancer activity because they are natural sources of isoflavones. A specific isoflavone called genistein, which is found is soy, appears to help block tumor-cell growth. Current studies indicate that consuming soy may reduce the risk of developing prostate cancer, while isoflavone supplements may help physicians stabilize prostate cancer by decreasing the prostate-specific antigen (PSA) level used to measure how well the cancer is being controlled. There has been much debate and disagreement about soy consumption and its role in breast cancer. Similar in chemical structure to estrogen, isoflavones are in fact, weak estrogens, and they may act as such in the body. Hormone replacement therapy (HRT) has been shown to increase breast density, a factor in breast-cancer risk (as breast density increases, so does the risk for breast cancer), while recent soy studies have found that soy use in both premenopausal and postmenopausal women did not affect breast density. Soy and Menopause The popularity of soy-based foods is also due to their potential for reducing the symptoms of menopause. In a study published in Obstetrics and Gynecology, researchers found that women who consumed 60 grams of isolated soy protein daily reported a reduction in moderate to severe hot flashes. Other studies have contradicted this finding, however, Japanese women, who typically have a soy-rich diet, do experience a lower incidence of most post-menopausal symptoms than women in Western countries, including hot flashes, hormone-related cancers, and osteoporosis. Soy and Osteoporosis Another area with conflicting studies is the link between soy and osteoporosis. One method for determining your bone health and changes in bone density over time is calcium metabolism (a process where a substance, necessary for life, is synthesized or broken down). For bone density to increase, more calcium must be kept in the bones. This retention is measured by tests that look at calcium absorption versus calcium loss as measured in the urine. In studies that have compared a soy diet to a calcium/whey diet, calcium loss through the urine was much lower on the soy diet. Some researchers suggest that the amino-acid content of soy protein, as compared to that of animal protein, is the reason for less calcium loss in the urine. The versatile soybean remains a popular food choice, and adding soy to the diet is one component of a healthful eating program. ***********************************************