In een melkland als Nederland is er nog
altijd een groot taboe dat men niet praat over de nadelen van melk/sojamelk voor grote
groepen mensen. Met name een hoge consumptie van sojaprodukten en de gevolgen daarvan
worden systematisch ontkend.
Natuurgenezers weten maar al te goed wat
voor rol zuivel maar ook soja kan spelen maar dit is slechts een kleine groep specialisten
die echt iets van voeding weten.
Wetenschappers die zich tegen soja
uitspreken worden in de pers belachelijk gemaakt en meestal doodgezwegen. Wat voor de ene
mens gezond is kan voor de andere averrechts werken en zijn hele immuunsysteem
ondermijnen. Laat je niets aanpraten, ga zelf testen wat de oorzaak van je klachten kan
zijn. Weet je eigen arts niets over voeding stap dan eens naar een gespecialiseerde
orthomoleculaire arts en lees zoveel mogelijk.
Er zijn goede kritische magazines zoals
ortho die niet een verlengstuk van de industrie zijn en gewoon kijken wat de nadelen en
voordelen van voeding zijn. Kennis is macht, laat je niets wijsmaken door instanties en
verenigingen die samenwerken met de soja-, vlees- of zuivelindustrie. Eet niet op de
automatisch piloot, voeding die word gepropagandeerd als gezonde voeding kan bij jou wel
eens heel anders uitkijken.
Denk ook eens aan een rotatie dieet waarbij
alle soorten voeding aan bod komen en je geen continue overbelasting krijgt van je
immuunsysteem krijgt en intoleranties ontwikkeld. De media negeren dit soort problemen
systematisch dus lees goede boeken, zoek online, lees kritische magazines en negeer de
propaganda van de industrie.
Van alles een beetje geldt ook vandaag de
dag nog. Hoe meer variatie, hoe verser en rauwer de produkten, hoe minder chemische
toevoegingen des te beter voor je gezondheid.
Heb je eeuwig darmproblemen verdiep je dan
eens in de achtergronden van je darmen (zie www.darmproblemen.com)
en probeer eens boekweit, roggebrood of speltbrood ipv die eeuwige tarwe. Als je dan toch
tarwe eet kies dan eens voor gekiemd tarwebrood (Essener brood), hierbij zijn namelijk de
gluten al omgebouwd naar aminozuren en in het mineraal blokkerende fytinezuur ook al
afgebroken door het kiemen, net zoals bij zuurdesem brood.
Succes met je zoektocht naar een betere
gezondheid. Een goede hulp daarbij kun je vinden op deze Amerikaanse site:
Soja gevaren - Prison Press
Conference Chicago, Illinois
Sally Fallon Morell, President of the
Weston A. Price Foundation, GMO expert Jeffrey Smith, Attorney Gary Cox and former inmate
Thomas Salonis in Chicago, Illinois on November 12, 2009 discussing the WAPF case against
soy diet of inmates in the Illinois prison system.
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.
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.
In ons gezin hou ik het oog op de voeding. Altijd al van de volkoren, natuurlijke en
gezonde produkten geweest. Omdat ik niet zo'n voorstander ben van koemelk in verband met
slijmvorming, gebruikte ons gezin tot vorige week over het algemeen meer sojamelk dan
koemelk - als we al iets van melk gebruikten. Met name onze dochter van 8 is nogal gek op
sojamelk. Als wij bijvoorbeeld yoghurt met muesli aten, vroeg zij steeds om sojamelk met
muesli. Ach, geen probleem toch... soja is immers gezond? Ikzelf had veel baat bij het
gebruik van sojamelk tegen PMS klachten. Altijd veel last van gehad, maar als ik geregeld
sojaprodukten gebruik... geen probleem.
Totdat ik op deze site
(www.fonteine.com/soja.html) een link naar een andere site vond omtrent sojamelk waar ik
een beetje van schrok. 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'.
Ook was het me opgevallen dat ze soms al
echt naar zweet rook - iets wat normaal is als je 12 of 13 bent, maar toch niet als je 8
bent??!! Nu ik deze berichten gelezen heb begrijp ik het volgende: Soja bevat een stof die
in het lichaam werkt als vrouwelijk hormoon. Vandaar natuurlijk dat ik zelf baat had bij
sojamelk... alleen dacht ík dat dat gewoon kwam omdat sojamelk zo gezond is - maar nee,
het komt van de hormonen!
Overigens heeft het vriendinnetje van mijn
dochter koemelkallergie - ze drinkt en eet alleen sojaprodukten, en raad eens wat? Dat
meisje is eveneens erg groot en lichamelijk te ver ontwikkeld voor haar leeftijd.
En net nu ik dat ontdekt heb, sprak ik
gisteren met een vrouw wiens kleinzoon koemelkallergie heeft. De huisarts had echter
gewaarschuwd: "In géen geval vervangen door sojamelk: JONGETJES mogen helemáal geen
sojamelk hebben!"
Nu is het voor mij wel duidelijk dat
sojamelk voor kinderen absoluut een heel slecht idee is. Als sojamelk al positieve
effecten heeft, dan in elk geval niet op kinderen. Ook vind ik dat hier eigenlijk veel
meer voor gewaarschuwd moet worden. Hoeveel onwetende ouders geven hun kinderen nog
sojamelk, met misschien
zulke vervelende gevolgen?
Ulrike Staring
Soja gevaarlijk voor jonge
kinderen?
Meer kritiek op soja en met name een
waarschuwing voor effecten op babies en jongetjes.
Estrogens are female hormones. If
you're a woman, you're flooding your system with a substance it can't handle in surplus.
If you're a man, you're suppressing your masculinity and stimulating your "female
side," physically and mentally. In fetal development, the default is being female.
All humans (even in old age) tend toward femininity. The main thing that keeps men from
diverging into the female pattern is testosterone, and testosterone is suppressed by an
excess of estrogen.
Is sojamelk wel zo gezond? Er komt steeds
meer kritiek op de manier waarop de soja industrie de zuivelindustrie aanpakt. Men wijst
op de gevaren van stijging van het groeihormoon IGF-1 (*) door melkconsumptie terwijl soja
dit nog sterker doet. Verder is steeds meer soja genetisch gemanipuleerd.
(*) Arjmandi BH, Khalil DA, Smith BJ, Lucas EA, Juma S, Payton ME,
Wild RA. Soy protein has a greater effect on bone in postmenopausal women not on
hormone replacement therapy, as evidenced by reducing bone resorption and urinary calcium
excretion. J Clin Endocrinol Metab. 2003 Mar;88(3):1048-54. http://cat.inist.fr/?aModele=afficheN&cpsidt=14591501
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.
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
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.
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.
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.
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.
Soy estrogens and breast cancer:
Researcher offers overview
Are soy products healthy additions to a
person’s diet, safe alternatives to hormone-replacement therapy or cancer-causing
agents? The answer, according to University of Illinois food science and human nutrition
professor William Helferich, is, “It depends.” He reviews the science linking
breast cancer, soy and dietary supplements that contain soy phytoestrogens this month at a
conference on “Diet and Optimum Health” sponsored by the Linus Pauling Institute
at Oregon State University. Helferich has spent a decade evaluating the health effects of
isoflavones, a class of plant estrogens present in high concentrations in soy. Much of his
work has focused on a single isoflavone, genistein, which occurs in varying concentrations
in soy products or ingredients such as tofu, soy protein isolates, soy flour and some
estrogenic dietary supplements.
Genistein is of interest because it is the
most active of the soy isoflavones, and because it activates estrogen receptors in cells,
including some breast tumor cells. Dozens of studies of the role of human and plant
estrogens in breast cancer have yielded seemingly contradictory findings. Some found that
feeding genistein to female rats prior to puberty reduced the number of chemically induced
mammary tumors. Other studies showed that estradiol, a primary human estrogen, spurs the
growth of existing estrogen-dependent breast tumors. Helferich and colleagues demonstrated
that – like estradiol – dietary genistein stimulates the growth of
estrogen-responsive tumors. They also found that dietary genistein interferes with
treatments, such as tamoxifen, that target estrogen receptors in breast tumors. (About 70
percent of women with breast cancer have estrogen-responsive tumors.)
“The resolution of this paradox may
lie in the timing of estrogen administration,” Helferich said. Exposure to genistein,
an estrogen, before puberty causes mammary gland differentiation. “A differentiated
cell undergoes less proliferation and therefore is less likely to progress through the
cancer process,” he said. “However, if the estrogen is administered to an animal
after the development of an estrogen-responsive tumor, the growth of this tumor will be
stimulated,” he said. Today Helferich is most concerned about the use of genistein
and other isoflavones in supplements sold as “natural” alternatives to
hormone-replacement therapy. He notes that midlife women who consume these products
perceive them as natural and safe. But women aged 50 and older are also most at risk of
developing breast cancer. Helferich is evaluating the biological activity of some of these
products, which are available in many forms, do not require a prescription, and in most
cases are consumed without the knowledge of their physicians.
Helferich notes that the incidence rate of
breast cancer in women aged 50 and over in the U.S. dropped significantly after use of
hormone-replacement therapy (HRT) declined in 2002 and 2003. While purified genistein is
not as potent as HRT, Helferich said, it still poses a risk to midlife women because the
amount consumed is much higher. The labels of many products that contain this and other
isoflavones lack vital information about what is actually in their products, he said, and
because these are natural products, the consistency from batch to batch is difficult to
control. “Women are participating in an ongoing experiment with an unknown
outcome,” he said. “You can’t identify what dose of isoflavones you’re
getting.” But genistein is only one component of soy, Helferich said, and studying
its effects in purified form may lead to misleading conclusions about the health
consequences of soy in the diet. In fact, studies have shown that foods like soy flour
have a very different effect. “The complex mixture found in soy flour doesn’t
make the tumor grow,” Helferich said. “Whole soy contains a lot of biologically
active ingredients, but together they may have multiple effects that can reduce the
negative outcomes. When the whole food is consumed you get a very different effect than if
you consume the concentrated constituents individually.” All this research
points to a very simple truth, Helferich said: The whole soybean is healthier than many of
its individual chemical parts. “That raw food can be consumed for less than a dollar
a serving and is likely better for you than that thing you pick up at the health food
store for $30 a pound,” he said.
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.
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.
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.
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.
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".
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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).
Volgens Dr John McDougall stimuleren zowel de soja- als koemelk
eiwitten de produktie van het menselijke groeihormoon IGF-1. Men weet uit studie dat
mensen met een lager niveau IGF-1 in hun bloed minder groeien maar ook langer leven.
Ook bij honden worden kleine honden meestal ouder. Er is op een
gegeven moment een studie gedaan naar muizen waarbij het IGF-1 level kunstmatig was
verlaagd. De muizen werder 40% ouder en bleven langer jong en gezond.
Uit studies blijkt verder dat IGF-1 de groei van je botten
stimuleert (gunstig tijdens de groei) maar ook kankergroei stimuleert. Lange mensen hebben
meer kans op darmkanker, borstkanker en worden minder oud. Uit een Engelse studie van 2002
bleek dat vrouwen die veganistisch aten 13% lagere IGF-1 levels hadden dan vegetarische
(wel zuivel) of vleesetende vrouwen.
Wat is nu het doel van melk? De mens voeden? Nee, het is bedoeld
voor een kalf dat in tijd van 6 maanden van 30 naar 300 kilo moet groeien. En daar zorgt
nu juist dat IGF-1 hormoon voor. Wat denk je dat dit bij ons kan veroorzaken naast snelle
botgroei ?
Bij een studie van 2004 op 8 jarige jongens blijkt dat 1.5 liter
magere melk bij hun de IGF-1 levels verhoogd met maar liefst 19%.
In Nederland werkt de Nederlandse dietïsten vereniging nauw samen
met de zuivelpromotie organisatie, denk je dat die dan zullen gaan zeggen dat zuivel of
soja ongezond zou kunnen zijn. Hopelijk gaat men uit eigen gelederen ook eens op onderzoek
uit naar zowel de risico's van melk en soja. Voedingcentrum idem, krijgt geld vanuit de
overheid en ook vanuit de industrie voor leerstoelen, verwacht je dat die dit gevoelige
onderwerp aan zullen snijden?
Met soja heb ik altijd al een dubbel gevoel gehad. Aan de ene kant
zegt men dat sojabonen goede voeding zijn maar ze moeten dan wel gefermenteerd zijn zoals
tofu en tempeh. Maar wat blijkt nu, als je 40 gram eiwit neemt dan zie je de volgende
stijgingen:
Eiwit uit zuivel > 36% stijging IGF-1 in het bloed
Eiwit uit soja > 69% stijging IGF-1 in het bloed
Ik denk zelf dat zuivel/soja geen kanker veroorzaken maar het wel
kunnen aanjagen als er een begin van kanker is. Leef je supergezond en heb je geen
genetische aanleg voor kanker dan zal dit probleem misschien minder spelen maar is dit
niet het geval dan kan een hoge IGF-1 voor een soort sneeuwbal effect zorgen. Het effect
zal sterker zijn bij ouderen omdat die meer cellen met schade (roken, dronken,
chemicaliën) kunnen hebben.
Ga dus zelf op onderzoek uit en lees de informatie die u kunt
vinden. Er is geen arts, voedingsconsulente, specialist die je op deze donkere zijde van
melk/soja zal wijzen ben ik bang. Ik zal studies, artikelen etc die ik hierover kan vinden
op deze pagina plaatsen. Ik ga voorlopig voor noten/groenteburgers, rijstemelk en zeer
beperkt (1-2 keer per week) biologisch vlees/wilde vette vis.
In Amerika is het probleem met de melk nog groter omdat boeren
daar rBGH (bovine growth hormone) gebruiken, een genetisch gemanipuleerde versie
van IGF als het ware.
Men doet het om de melkproduktie nog verder
te stimuleren. Het menselijk lichaam heeft receptoren voor zowel lichaamsvreemd IGF van
dieren en rBGH. Ook zijn Nederlandse melkkoeien zo gefokt dat zij een hoge melkopbrengst
en dus veel IGF hormoon produceren.
Maar nog iets, ook fluor verhoogt IGF-1
levels. Leuk voor al die mensen die fluor tabletjes moesten slikken van de tandarts. Als
voorgerecht fluor pilletjes, dan kwik in je kiezen en als toetje goedkope kronen met
palladium. Na zo'n maaltijd krijg je vanzelf (metaal) moeheid.....kan allemaal geen kwaad
hoor, jaja.....
Ron
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.
Dierlijk eiwit en hormoon
gerelateerde kanker (prostaat/borst)
Ik heb al een paar keer deze relatie
genoemd maar weinig mensen nemen het verhaal helaas niet serieus. Met name bepaalde forums
voor bodybuilders (die veel eiwitshakes nemen voor spiergroei) doen het verhaal af als
onzin. Ook Atkins aanhangers (veel eiwit/vet) moeten dit maar eens lezen. Nederlandse
media zijn pro zuivel en soja dus zullen dit wel weer doodzwijgen.
Misschien dat deze "eiwit shake
experts" eens naar deze nieuwe studie moeten kijken......
Does too much protein in the diet increase cancer risk?
Study shows low-protein, low-calorie
dieters have reduced levels of hormone linked to cancer. A great deal of research connects
nutrition with cancer risk. Overweight people are at higher risk of developing
post-menopausal breast cancer, endometrial cancer, colon cancer, kidney cancer and a
certain type of esophageal cancer. Now preliminary findings from researchers at Washington
University School of Medicine in St. Louis suggest that eating less protein may help
protect against certain cancers that are not directly associated with obesity. The
research, published in the December issue of the American Journal of Clinical Nutrition,
shows that lean people on a long-term, low-protein, low-calorie diet or participating in
regular endurance exercise training have lower levels of plasma growth factors and certain
hormones linked to cancer risk.
Fontana and colleagues found
significantly lower blood levels of plasma insulin-like growth factor 1 (IGF-1) in the
low-protein diet group than in either the equally lean runners or the sedentary people
eating a standard Western diet. Past research has linked pre-menopausal breast cancer,
prostate cancer and certain types of colon cancer to high levels of IGF-1, a powerful
growth factor that promotes cell proliferation. Data from animal studies also suggest that
lower IGF-1 levels are associated with maximal lifespan.
"Our findings show that in normal
weight people IGF-1 levels are related to protein intake, independent of body weight and
fat mass," Fontana says. "I believe our findings suggest that protein intake may
be very important in regulating cancer risk."
Fontana L, Klein S, Holloszy JO. Long-term
low-protein, low-calorie diet and endurance exercise modulat metabolic factors associated
with cancer risk. American Journal of Clinical Nutrition, vol. 84; pp. 1456-1462,
December 2006.
Dr. McDougall over de Insulin-like
Growth Factor 1
John McDougall MD bespreekt hier de kankergroei promotor
(groeihormoon) IGF-1. Het niveau IGF-1 in het bloed stijgt door consumptie van zuivel
produkten, maar net zo goed door geïsoleerd soja eiwit (sojamelk). Als je dus zuivel
vermijdt vanwege mogelijke rol bij kanker dan moet je dus ook uitkijken voor sojaburgers
en sojamelk. Het alternatief is dan rijstmelk of amandelmelk.
When prostate cancer recurs, eating a
plant-based diet and reducing stress may help slow progression of the disease, a new study
shows.
The researchers investigated whether a
plant-based diet might be another way to slow the advance of recurrent prostate cancer,
because the typical "Western" diet high in animal protein and low in plant foods
has been seen to boost the progression of the disease.
IGF-1 hormone Linked to Higher Risk of
Ovarian Cancer
High levels of a protein called
insulin-like growth factor (IGF)-I may increase women's risk of developing ovarian cancer
before age 55, the results of a new study suggest.
Measuring IGF-I levels is unlikely to be
useful as a screening test for ovarian cancer, according to the study's lead author, Dr.
Rudolf Kaaks, of the International Agency for Research on Cancer in Lyon, France. However,
he told Reuters Health that the discovery of elevated levels of the growth factor in women
with ovarian cancer raises the possibility that diet, which can increase IGF-I, may be
involved in ovarian cancer.
Another mechanism linking dairy products
and prostate cancer is a very powerful growth-stimulating hormone, known as insulin-like
growth factor-1 (IGF-1). This hormone is increased in the body by the consumption of
protein, and especially animal protein. However, dairy products are the worst offenders of
all the foods we eat for raising this cancer-promoter.8 They can easily increase the
levels in our bodies by 10% from consuming amounts of dairy products commonly recommended
to keep our bones strong – and this fact comes from studies paid for by the dairy
industry.9,10 On the other hand, vegan men have been found to have a 9% lower level of
IGF-1 than men who follow a diet with meat and dairy products.11
Soy promoters often operate under a double
standard, condemning a substance in milk while praising the same compound when it occurs
in soy. One egregious example is that of Insulin-like Growth Factor-1, or IGF-1. You have
been very vociferous in your condemnation of rBGH milk because it contains high levels of
IGF-1, a compound that has been implicated as causing breast cancer.
However, you are silent when it comes to
the IGF-1 levels in soy. When they are found in soy, promoters describe them as a benefit
for bones. This is similar to the promotion of fluoride by the dental profession, while
ridiculing its serious adverse health effects.
According to findings reported by
researchers Arjmandi and Khalil, April 2001, soy increases serum IGF-1 levels. They took
64 healthy men and randomly assigned them to two groups, one that consumed 40 g of
milk-based protein a day for three months and the other that took in 40 g of soy-based
protein on the same schedule. Urine and blood samples showed that both groups experienced
an increase in a substance associated with bone formation known as insulin-like growth
factor-1.1
The group consuming soy protein had
significantly more of this growth factor, according to Arjmandi. He and Khalil presented
their findings at the Experimental Biology 2001 meeting in Orlando. "This is the
first study to show that soy may benefit skeletal health in males," Arjmandi is
quoted as saying.
It is unbelievable that an increase in
IGF-1 levels could ever be interpreted as something "beneficial," as there are
over 1900 studies on MEDLINE alone clearly showing the implications of IGF-1 in hormonal
cancers. Such is the double standard we fine in health research science.
As you know, IGF-1 is released from the
liver in response to growth hormones, etc. They act co-dependently with thyroid hormones
on many biochemical activities, especially with thyroid stimulating hormone (TSH).
In melk zitten oestrogenen en deze kunnen
vooral borstkanker stimuleren, net zoals de pil dit kan doen. Vooral de Amerikaanse
biochemicus professor Colin Campbell waarschuwt voor de gevaren van melk en het verkrijgen
van borstkanker. Publicaties in de Lancet (50) wijzen op de relatie tussen het
groeihormoon (GH), insulin-like growth factor (IGF-1)in melk en kanker. Bij een verhoging
van GH, zoals bij acromegalie bestaat, is een verhoogde kans op borst- en prostaatkanker.
Een verhoging van het IGF-1 heeft dezelfde gevaren.
Deze twee stoffen schijnen door de
pasteurisatie niet stuk te gaan en de groei van kankercellen te bevorderen. Een onderzoek
in 1981 vermeldde al dat melk kanker van prostaat en colon kon veroorzaken.
Dat Nederland de langste vrouwen van de
wereld heeft is waarschijnlijk het gevolg van de hoge melkconsumptie. Dit gebeurt nu ook
in Japan. Nadat men daar ook melk is gaan drinken zijn de vrouwen gemiddeld 11,5 cm langer
en 8,6 kg zwaarder geworden en zijn ze 3 jaar vroeger gaan menstrueren.
Dierlijke proteïnen zijn carcinogeen en
bevorderen kanker en doen dit op vele manieren. Één manier waarop dit gebeurt is door de
productie van bepaalde groeihormonen te stimuleren, een ervan heet IGF1 (Insulin like
growth factor 1) de insulineachtige groeifactor 1. Dit hebben we in onze proeven ook
kunnen meten. Dus caseïne veroorzaakt de toename van deze groeihormonen en dat stimuleert
de groei van kanker.
Een beetje erg simpel gesteld: maar het
hormoon gaat naar de cel en creëert binnen de cel een soort nieuwe set van factoren om de
groei te stimuleren. En dat gebeurt op een nogal complexe wijze maar het belangrijke,
zelfs het meest belangrijke, hiervan is dat het gebeurt, dus de IGF1 stimuleert celdeling
oftewel de vermenigvuldiging van de cel.
Welk soort kanker kan hier het gevolg van
zijn?
Het is zo dat deze bewijzen uit onderzoek
bij mensen nu pas geleverd worden, dus dat hogere waarden IGF samenhangen met bijvoorbeeld
prostaatkanker en, bij sommige onderzoeken, met borstkanker. En, aangezien alle
kankersoorten verband houden met een versnelde celdeling oftewel celgroei, hebben alle
kankersoorten deze eigenschap. Concluderend, het groeihormoon die de celgroei stimuleert
zal hetzelfde effect hebben op verschillende kankersoorten. Het feit dat we nog geen
empirische gegevens hebben voor al deze kankersoorten betekent niet dat het niet bestaat.
Alleen al op basis van de fundamentele biologie denk ik te kunnen stellen dat wij dit
uiteindelijk in verschillende mate zullen kunnen concluderen voor iedere soort kanker.
Doordat soja nu vrijwel in talrijke
producten wordt verwerkt krijgen veel mensen, die geen speciale sojaproducten kopen, het
binnen. Mensen die ook nog veel sojamelk, tofu, tempeh, sojaworstjes- en sojavlees eten,
krijgen teveel isoflavonen en dus fyto-oestrogenen binnen.
Fyto-oestrogenen zijn endocriene
verstoorders. De fyto-oestrogenen verhogen de kans op borstkanker en verstoring van de
schildklier. Omdat de fyto-oestrogenen in poedermelk voorkomt en soja vrijwel al in veel
producten voorkomt, ook in babyvoeding, is het schadelijk voor de gezondheid van de baby.
De fabrikanten weten er van.
High levels of a well-known growth factor
significantly increase the risks of colorectal, breast, and prostate cancer, medical
researchers have found.
When IGF-1 is added to dishes of cells
growing in the laboratory, the cells flourish like flowers blooming in spring. In
children, the hormone stimulates bone growth and development of organs such as the heart,
liver, and kidneys. But in older people, rapidly proliferating cells increase the
opportunity for genetic mutations that may lead to cancer. And once cancer cells begin to
form, IGF-1 will promote their growth as well as that of normal cells.
Ma mentions evidence of a connection
between colorectal cancer and acromegaly, a condition that causes enlargement of facial
features, hands, and feet due to excess secretion of growth hormone. "The rate of
colorectal cancer among acromegalics is abnormally high, because their IGF-1 levels can be
up to 10-fold higher that those of normal people," she notes.
"The levels of IGF-1 implicated in
increased risks for cancer among middle-aged and older nurses and physicians in our
studies are not as high as those in acromegalics or abnormally tall people,"
Giovannucci explains. "Rather they are at the high end of what we would consider a
normal range."
IGF-1 is a major determinant of height, and
taller people are at higher risk for colorectal, breast, and prostate cancer, according to
Ma. "It is possible that people who grow tall, because of higher levels of IGF-1 in
childhood and adolescence, have a high risk of cancer in adulthood," Giovannucci
points out. "However, someone who retains high levels of the hormone from childhood
through middle age might be at even higher risk."
Plasma insulin-like growth factor-I
and prostate cancer risk: a prospective study
Reduction of androgen action has been the
principal strategy under investigation for prostate cancer prevention. If our results are
confirmed, pharmacological approaches to decreasing IGF-I bioactivity may warrant
investigation as risk-reduction strategies specifically targeted at men at high risk due
to increased IGF-I levels. Partial suppression of the growth hormone (GH)-IGF-I axis by
somatostatin analogs or GH-releasing hormone antagonists are two possibilities. Finally,
our results raise concern that administration of GH or IGF-I over long periods, as
proposed for elderly men to delay the effects of aging, may increase risk of prostate
cancer.
Hormonal Predictors of Prostate
Cancer: A Meta-Analysis
Conclusion: Men with either serum
testosterone or IGF-1 levels in upper quartile of the population distribution have an
approximately two-fold higher risk for developing prostate cancer.
Pregnancy may lower a woman's risk of
cancer but drinking milk could raise it, researchers reported this week. Both factors, as
well as the use of hormone replacement therapy, affect levels of a hormone that may
influence the development of some cancers, a team at Brigham and Women's Hospital and
Harvard Medical School in Boston found.
Growth hormone, IGF-I and cancer.
Less intervention to avoid cancer? More intervention to prevent cancer?
The GH/IGF-I axis has a clearly established
role in somatic growth regulation and there is much evidence suggesting that it can play a
contributing role in neoplastic
tissue growth; a number of recent epidemiological reports indicate that it may also be an
important determinant of cancer incidence.
If the association between IGF-I and risk
of breast and prostate cancers is as strong as that of the gonadal steroids, as the recent
epidemiological data suggest, then this implies that manipulating IGF-I may also be
successful in reducing cancer incidence.
Fluoride may be responsible for increased
rates of breast cancer by virtue of another process: Fluoride raises levels of a hormone
called insulin-like growth factor (IGF-1). Though useful for a number of metabolic
functions, when IGF-1 levels are raised there is an increased risk of cancer.
Premenopausal women with the highest levels of IGF-1 in their blood have shown a sevenfold
increase in the risk of breast cancer. It is interesting to note that other items in the
food chain significantly raise IGF-1 levels. One of them is milk which has been treated
with Monsanto's bovine growth hormone, and the other, as you may have guessed, is soy.
Toename calcium, eiwit en soja kan
tot verhoging
IGF-1 levels leiden
Sequential, randomized trial of a low-fat,
high-fiber diet and soy supplementation: effects on circulating IGF-I and its binding
proteins in premenopausal women.
The results are compatible with previous
data suggesting that increases in dietary calcium, protein and soy, in particular, could
increase circulating levels of bioavailable IGF-I.
IGF-I, IGFBP-3 and breast cancer
risk in women: The European Prospective Investigation into Cancer and Nutrition (EPIC).
This study confirms previous findings for
an association of serum IGF-I and IGFBP-3 concentrations with breast cancer risk,
particularly for women with a later diagnosis of cancer, but it does not support the
hypothesis of an involvement of IGF-I in younger women.
Insulin-like Growth Factor I in
Pregnancy and Maternal Risk of Breast Cancer
The study offers further evidence that
IGF-I is important in breast cancer. Our findings suggest that the adverse effect of IGF-I
on the breast may be stronger before the remodeling of the gland induced by a first
pregnancy. (Cancer Epidemiol Biomarkers Prev 2006;15(12):2489-93).
Factors associated with circulating
levels of insulin-like growth factor-I and insulin-like growth factor binding protein-3 in
740 women at risk for breast cancer.
We conclude that circulating IGF-I levels
are higher in women with prior breast cancer compared to unaffected women, and that IGF-I
and/or IGFBP-3 levels are influenced by age and by reproductive and hormonal factors.
These findings support their putative role as breast cancer risk biomarker.
Professor Tim Key, Cancer Research UK,
Cancer Epidemiology Unit, The Radcliffe Infirmary, Oxford
The main hormone-related cancers are those
of the breast, prostate, ovary and
endometrium. Of these, the best evidence for a chemoprevention strategy is for
breast cancer, either by blocking the effects of oestradiol (by tamoxifen, raloxifene) or
by reducing circulating levels of oestradiol (using aromatase inhibitors [in
postmenopausal women] and LHRH agonists [in pre-menopausal women]). Other
hormones that are linked with an increased risk of breast cancer are insulin-like
growth factor (IGF-1) and progesterone (e.g. in Hormone Replacement Therapy).
High parity and breastfeeding offer protection.
For prostate cancer, the hormonal
association is less straightforward. Blood tests
show no difference in blood testosterone levels between men with and without
prostate cancer (compared to a 15% difference in oestrogen in women with breast
cancer). This may possibly be due to the fact that the form of testosterone found in
the prostate (DHT) is 100 times more active than that found in the blood. However,
there may again be a role for IGF-1, as this is 6% higher in men with prostate cancer.
The potential for chemoprevention is being studied in a large US trial of finesteride,
which can prevent active testosterone in the prostate. Other strategies might include
blocking the androgen receptor and reducing IGF-1. For the latter, a dietary strategy
might be considered, although the evidence is restricted to vegan diets, where a 10%
difference is seen.
Diets high in fat and animal
protein linked to increased risk of non-Hodgkin's lymphoma
Consuming foods high in animal protein,
saturated fat, eggs and dairy leads to an increased risk of developing non-Hodgkin's
lymphoma (NHL), a cancer that attacks the lymphatic system, part of the body's immune
system, Yale researchers have found.
Published in the American Journal of
Epidemiology, the study also showed that diets high in dietary fiber -- tomatoes,
broccoli, mixed lettuce salad with vegetables, cauliflower, etc.-- were associated with a
reduced risk of NHL.
"An association between dietary intake
and NHL is biologically plausible because diets high in protein and fat may lead to
altered immunity, resulting in increased risk of NHL," said principal investigator
Tongzhang Zheng, M.D., associate professor of epidemiology and environmental health at
Yale School of Medicine. "The antioxidants found in vegetables and fruits may result
in reduced risk of about 40 percent."
The study was conducted between 1995 and
2001 on 601 Connecticut women between the ages of 21 and 84 diagnosed with varying
subtypes of NHL. Using a Food Frequency Questionnaire (FFQ) developed by the Fred
Hutchinson Cancer Research Center, each participant was asked to characterize her usual
diet in the year prior to being interviewed. The FFQ collects consumption frequency and
portion size data for approximately 120 foods and beverages and is periodically updated to
reflect U.S. food consumption patterns and major market changes. After completion, the FFQ
was sent to the Fred Hutchinson Cancer Research Center for calculating average daily
nutrient intakes. The study included a control group of 717 women.
"So far, risk of NHL associated with
animal protein and fat intakes has only been investigated in American women, in three
studies," said Zheng. "If the association could also be demonstrated in American
men, it would provide important information towards understanding the cause of NHL."
Insulin-like growth factor I
(IGF-I), IGF-binding proteins, and
breast cancer.
In premenopausal women, elevated serum
IGF-I and IGFBP-3 are associated with increased breast cancer risk, whereas elevated serum
IGFBP-2 is inversely associated with risk of postmenopausal breast cancer.
Premenopausal levels of circulating
insulin-like growth factor I and the risk of postmenopausal breast cancer
The association between circulating levels
of IGF-I and postmenopausal breast cancer risk may be modified by age. Increased levels of
circulating IGF-I may be of particular interest in the younger premenopausal women and
older postmenopausal women. Age-stratification should be undertaken in larger
investigations of IGF-I levels as predictors of postmenopausal breast cancer.
IGF-1 en insuline beschermen
darmkankercellen tegen celdood
Resistance of cancer cells against
apoptosis induced by death factors contributes to the limited efficiency of immune- and
drug-induced destruction of tumors. We report here that insulin and insulin-like growth
factor-I (IGF-I) fully protect HT29-D4 colon carcinoma cells from IFN-gamma/tumor necrosis
factor-alpha (TNF) induced apoptosis.
A
prospective study of serum insulin-like growth factor-I (IGF-I), IGF-II, IGF-binding
protein-3 and breast cancer risk
These data are compatible with the
hypothesis that premenopausal women with a relatively high circulating concentration of
IGF-I and low IGFBP-3 are at an increased risk of developing breast cancer.
An early small case-control study Greece
(1), as well as a more recent larger case-control study in Sweden (2) also found positive
associations between IGF-I concentrations and the risk of prostate cancer.
1. C. S. Mantoros et al., Br. J. Cancer 76,
1115 (1997).
2. A. Wolk et al., J. Natl. Cancer Inst. 90, 876 (1998).
Soja marketing onzin.....
Marketers of soy products would like us to
believe that Asians have good health because they eat a "soy-based" diet. This
simply is not true. In China the daily consumption of soy is about two teaspoons. In Japan
it is about two ounces a day. In China they get most of their protein from pork. For the
Japanese, it is from fish. In fact, the Japanese eat more eggs than they do soy. They eat
more eggs than anyone in the world, followed closely by the Chinese. It is curious that
the egg sellers didn't capitalize on this. They could have said, "Be healthy, eat
like the Japanese, eat more eggs!"
Soy in Japan is used merely as a side dish
or condiment, and the form of soy they consume makes a big difference. They mostly consume
fermented soy products like tempeh, miso, and natto. The fermentation process alters soy
in such a way that the natural toxins, antinutrients, and goitrogens are neutralized, and
the isoflavones are made beneficial-- or at least, less harmful.
Animal-based nutrients
linked with higher risk of stomach and esophageal cancers
Yale School of Medicine researchers have
found that a diet high in cholesterol, animal protein and vitamin B12 is linked to risk of
a specific type of cancer of the stomach and esophagus that has been increasing rapidly.
The researchers also found that plant-based
nutrients such as dietary fiber, dietary beta-carotene, folic acid, vitamin C and vitamin
B6 were associated with lower risk of these kinds of cancers. They further found that
regular use of vitamin C supplements was associated with a 40 percent reduction in the
risk of cancer in the middle and lower parts of the stomach.
The rate of a specific type of esophageal
and stomach cancer, known as adenocarcinoma of the esophagus and gastric cardia, has
increased by 300 percent since the mid-1970s, according to lead author Susan Mayne,
associate professor in the Department of Epidemiology and Public Health at Yale School of
Medicine, and associate director of the Yale Cancer Center. To identify reasons for this
rapid increase, the United States National Cancer Institute launched a large study at
three centers, including Yale, the University of Washington and Columbia University.
The researchers interviewed patients
throughout Connecticut, New Jersey and western Washington State and compared the nutrient
intake of 1,095 people with stomach or esophageal cancer to that of 687 healthy people in
a control group. The team also looked at the participants' use of nutrient supplements.
Their results are published in the October issue of Cancer Epidemiology, Biomarkers &
Prevention.
"We found that many animal-based
nutrients found in foods of animal origin are strongly associated with risk of developing
these types of cancers and we were able to identify nutrients that presumably would be
protective," said Mayne. "We also found that regular users of vitamin C
supplements were at significantly lower risk of stomach cancer."
In a separate analysis of these data, the
research team found that obesity is strongly linked with risk of these cancers. "The
increase in the prevalence of obesity in the United States certainly contributes to the
time trends," said Mayne. "Our results suggest that prevention strategies for
these cancers should emphasize increased consumption of plant foods, decreased consumption
of foods of animal origin with the possible exception of dairy products, and control of
obesity."
Higher intake of vegetable protein
associated with lower blood pressure levels
People who eat more protein from vegetables
tend to have lower blood pressure, according to a new study in the January 9 issue of
Archives of Internal Medicine, one of the JAMA/Archives journals.
Most adults have either high blood pressure (hypertension) or prehypertensive blood
pressure levels, according to background information in the article. Previous studies have
found evidence that meat eaters generally have higher blood pressure than vegetarians.
Other research looked directly at the effect of high overall protein intake and found that
people with higher total protein intake are likely to have lower blood pressure, the
authors report.
Paul Elliott, M.B., Ph.D., from Imperial
College London, and colleagues analyzed data from the INTERMAP study, which included 4,680
people (2,359 men and 2,321 women) aged 40 to 59 years from four countries. They measured
each participant's systolic and diastolic blood pressure eight times at four visits in a
three- to six-week period. Each person wrote down everything they had eaten and drank
during the previous 24 hours, including dietary supplements, at each visit. Urine samples
were also taken on the first and third examinations.
Judging by their food records and urine
samples, those who ate more vegetable protein were more likely to have lower blood
pressure than those who ate less vegetable protein. Though the researchers noted a slight
association between animal protein and high blood pressure, this link disappeared when
they accounted for participants' height and weight. There was no link between total
protein intake and blood pressure, in contrast to previous studies.
The researchers are unsure exactly how
vegetable proteins might affect blood pressure, but note from their data that amino acids
may play a role. Some of these building blocks of protein have been shown to influence
blood pressure, and different amino acids were present in diets high in vegetable protein
than in those that contained more animal protein. Other dietary components of vegetables,
such as magnesium, also may interact with amino acids to lower blood pressure.
"Our results are consistent with
current recommendations that a diet high in vegetable products be part of a healthy
lifestyle for prevention of high blood pressure and related chronic diseases," the
authors write. "Definitive ascertainment of a causal relationship between vegetable
protein intake and blood pressure awaits further data from randomized controlled trials,
especially regarding the effect of constituent amino acids on blood pressure."
