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The Blood Type Diet Archives Volume 16




Cancer vs. Alheimer's...It's a Polyamine Balancing Act

Posted By: Bob G(O)
Date: Friday, 11 May 2001, at 6:20 a.m.

In Response To: Polyamines...Tough subject to research (Bob G(O))

Just had an idea.

Too high polyamine levels increase cancer risk. Too low polyamine levels increase brain atrophy risk. This makes sense since one is too much cell growth and the other is too much cell death.

The abstract linked below demonstrates that soy protein will lower polyamine levels (at least in rats). This would jive with the common notion of soy helping to prevent cancer.

This also provides a proposed biochemical mechanism that would explain why the Honolulu Aging Study found a correlation with tofu consumption and brain atrophy. The high soy consumption lowered their polyamine levels too much.

So if my theory is correct, one should try to find the midpoint polyamine level to avoid both ends of the spectrum.

I wonder if there is an inverse relationship between the two disease conditions?

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10867056&dopt=Abstract


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