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The Blood Type Diet Archives Volume 15




Should we avoid Soy Products incl. Tofu?

Posted By: Joachim (AB-)
Date: Wednesday, 21 February 2001, at 8:57 p.m.

Recent studies have indicated that much of the touted benefits of Soy might not only be wrong but that Soy and Soy products like Tofu, Soy milk etc. might actually be harmful. IS THIS ANOTHER CASE WHERE AN INDUSTRY LOBBY, THE HEALTH FOOD INDUSTRY AND GURUS WHO BENEFIT FROM THE CURRENT TREND cash in on naive consumers? Could SOY, TOFU and other Soy products actually cause cancer rather than prevent cancer, causes red blood cells to clump and are responsible for many other serious health problems? I know that soy and tofu consumption had serious side-effects for me and my wife (A+) and rather than conditioning our body to overcome these problems we listened to out body and only consume organic MISO and TEMPETH on rare occasions. Please respond if you have knowlegable pro and con views. Here is food for thought again:
http://www.rmhiherbal.org/review/2000-4.html
Quote:
Recently, research into the potential side effects
vs. benefits of diets incorporating significant
amounts of soy products have led to a reappraisal
of their role in American diets.

Specific soy phytoestrogens, genistein
and daidzein, have genotoxic (damages DNA)
effects. Published research
indicates that genistein is a potent inhibitor of
DNA synthesis in brain cells; reduced DNA
synthesis eventually leads to apoptosis
(programmed cell death). Other studies
suggest that genistein and daidzein have an
undesirable estrogenic stimulatory effect on
breast cancer cells.

Some research suggests that soy products, with a
few exceptions such as miso and other carefully
fermented soy products, are not suitable for
regular consumption because of increased risks of
cancer, indigestion, thyroid problems, and other
disorders, [ref. 4c] in addition to being a common
food allergen [ref. 4g]. Soy products, in general,
contain:

(1) trypsin inhibitors that can cause pancreatic
enlargement and eventually cancer;

(2) hemagglutinin, which is a clot-promoting
substance that causes red blood cells to clump
together;

(3) phytic acids, which reduce the absorption of
many vitamins and minerals.

Vegetarians who rely on soy products for
protein are risking serious mineral and vitamin
deficiencies as well as other degenerative
disorders.

In vitro studies suggest that soy isoflavones
(phytoestrogens) inhibit synthesis of estradiol
and other steroid hormones. Reproductive problems,
infertility, thyroid disease and liver disease due
to dietary intake of isoflavones have been
observed for several species of animals including
mice, cheetah, quail, pigs, rats, sturgeon and
sheep. Human children who were fed soy-based
formula developed various problems ranging from
extreme emotional behavior, asthma, immune system
problems, pituitary insufficiency, thyroid
disorders and irritable bowel syndrome. This
inhibition of steroid synthesis may account for
the observed reduction of high blood cholesterol
(a chemical precursor for many hormones) levels
[ref. 4j], but the numerous side effects of soy
phytoestrogens are as potentially serious as many
toxic drugs.

Within the last few years, aggressive marketing
and generous research funding by the soy industry
has led to warnings about the dangers of soy
products being drowned in a sea of advertising
hype and deceptive research reports. The FDA
actually denied the soybean industry's petition to
allow health claims for soy phytoestrogens
(isoflavones) because its US government scientists
already had strong evidence that soy isoflavones
are toxic. The FDA had also received, early in
1998, the final British Government report on
phytoestrogens, which failed to find much evidence
of benefit and warned against potential adverse
effects. However, this did not stop the soy
industry from aggressively promoting the supposed
benefits of soy phytoestrogens;

Another lesson from this experience is that we
should only adopt traditions from other cultures
carefully and gradually. It is now known that
people of East Asia are genetically endowed with a
greater ability to digest soy products, but even
these people carefully process the soybeans
according to traditional methods. To suddenly
introduce for mass consumption a food product from
another culture, and moreover, commercially
processed in ways not even used in that culture,
may be a recipe for disaster.


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