Truth about GMO

Soy products - Beware

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My mother was (and is) a fabulous cook and only the best of meat and fresh fruit and vegetables as I was growing up. When I was 13, I went in the school camp and was every night for dinner greasy sausages and chops. From this camp to continue his journey until I was 27 I never ate a piece of meat. My reasons were part humanitarian and part of health, but what I did not see how a young age, as the effects of not eating meat was my effect on health. It is only now in retrospect that I can see clearly. Although I was a vegetarian, I had weight problems. I had to get glasses at the age of 19 and had menstrual 19 to 21 Every year I would get colds during the winter season and my general health was not as good as it could have. At the age of 27 I had an incredible urge to eat meat and so changed from a vegetarian to a ravenous omnivorous and have never looked back. My mother was very much that I needed to spare my vegetarian food with a protein content and in the time there were very few alternatives on the market. I think a canned meat substitutes (something I tried only once) was the only thing I could find, together with the many legumes such as lentils, soya beans and chickpeas, which my mother tried valiantly, in the family eat. So to graten part, as a vegetarian was on a matter, the same as everyone else in the family less the meat component. These days it's easy for a vegetarian, people are better and the soy industry has much food to provide for vegetarians to their daily protein compliment. For vegetarians, there are soy flour, tempeh, tofu, soy milk, miso, soy cheese, soy burgers and the like. Now at first this seems like a good thing, but in the last 2-3 years there has been a ground swell of negative publicity again soy for me and although I am still undecided about this situation, I believe with the spread in research and Discoveries, it is worth looking at. I must express that it seems, soy, like any other food I talk about, has become a victim of the fact that science and technology is trying to improve the living and make the best out of a food financially and then we seem to have problems. Although I believe that, by nature, soy is a good food, if eaten in moderation and cooked properly and without genetic engineering is what we have done to the modest soya, the problems we are now seeing.

The history of soy .

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soy has been used traditionally by the Asia Community tables, but not in large amounts. It has often been from the less prosperous in times of scarcity of food and then only after careful eaten processes (long fermentation) to destroy the soy toxins. Probably the best overview of the consumption of soy among Asian people identified that the soy products were consumed tofu (plain paper, fried, deep-fried, or dried), miso, fermented soy beans, soy milk, soy beans and cooked. The estimated amount of soy protein consumed from these sources was 8.00 g /day for men and 6.88 g /day for women (Nagata C et al, J Nutr 1998, 128:209-13). The Asian people in general only small servings of soy to complement their meal. It should also be noted that soy is not the main source of protein diet among Asians. On the other hand, many vegetarians in Australia would not think of consuming 8 ounces (about 220 grams) of tofu and a few glasses of soy milk per day, two or three times a week. But that is far beyond the Asians, which typically consume. Soy was once a small plant that is not considered a food, but an industrial product. It has now become a major food crop that in the last 20 years is the proliferation of soybeans and soybean products and is dominated today in a whopping 60% - 80% of food on shelves grocery store in the form of soy Flour, textured vegetable protein, partially hydrogenated soybean oil, soy protein isolate and vegetable oil. These can be found in such common foods such as cake mixes, chips, crackers, cookies, margarine, infant formula, meat substitutes, bread and much more. I am now plays an important role in our diet.The chief concern is that the risk of mega-dosing in soy isoflavones like genistein and diadzen (see notes at the bottom of phytoestrogens) and again on an overdose food, could possibly lead That more food sensitivities as we have seen with wheat and dairy products. (Fukutake M, et al; Food Chem Toxicol 1996, 34:457-61). I am not saying that people fear, but are aware that these foods are not included in the diet 20 years ago is now slowly creeping into many processed foods. With this knowledge, it is possible, educated decisions about the foods consumed are then more likely he bullied in a food, which they used as a substitute for other foods once used.

The Dark Side Of The Soy Bean.

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soy contains potent enzyme inhibitors block the action of trypsin and other enzymes for protein digestion. You may cause serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid intake. In the test animals diet high in trypsin inhibitors cause enlargement and pathological conditions, including cancer of the pancreas. Soybeans also contain haemagglutinin, a clot promoting substance that causes red blood cells to clump together. Together hamagglutinin trypsin and cause growth retardation. Soya beans are also high in phytic acid, in the bran or hulls of all grains. It is a substance that is blocking the absorption of important minerals such as calcium, magnesium, copper, iron, zinc and especially. The phytates in soya beans are very resistant to normal phytate reduction techniques such as long, slow cooking. Zinc malabsorption is a major concern, as this is necessary for brain and nervous function.

Phytoestrogens - and thyroid hormone disrupters.

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a component within the soy bean, which is of particular importance is the endocrine-disrupting isoflavones, genistein and diadzen, also known as phytoestrogens. In 1991 a team of Japanese scientists found that 30gms of soya beans (two tablespoons) per day for a month led to a significant increase in thyroid stimulating hormone. Struma and hypothyroidism appeared in some of the themes and many complained of constipation, fatigue and lethargy. Some studies have so far as to say that soy may increase the opportunities of the estrogen-dependent breast cancer.

Soy Based Infant formulas.

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The most serious problem with soy may be used in infant formulas. "The level of phytoestrogens, which are in a day in the value of soy infant formula corresponds to 5 birth control pills," says Mary G EniG, Ph.D., president of the Association of Nutritionists Maryland. She and other nutrition experts believe that infant exposure to large amounts of phytoestrogensis is associated with early puberty in girls and delayed physical maturation in boys. A study in the British Medical Journal The Lancet noted that the "daily exposure of infants to isoflavones in soy formulas child is 6-11 times higher on a weight basis than the dose hormonal effects in adults consume soy foods." (A dose, equivalent to two glasses of soy milk per day, that was enough to alter menstrual cycle patterns in women). In the blood of infants tested, the concentration of isoflavones were 13000 - 22,000 times higher than the natural estrogen levels early in life. Soy genetic change was also the first genetically modified crop, which is a large part of soy products in the Australian food have to consider this factor, as well.There is not only a health issue to consider with genetically modified food, but a moral and ethical dilemma. Green Peace is a brochure that lists of producers in Australia, do not use genetically modified soy products or other genetically modified foods. It is worth getting.

Beware soy protein isolate.

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While soybeans produced try their best to get rid of the antinutrients I have already mentioned, they also destroy many of the good nutrients. Miso, tofu, tempeh and other fermented soy products are by far the most superior of soy foods. On the other hand, soy protein isolate (SPI) is not something that you can in your own kitchen, but there is an important factor in many SOY FOODS imitate that meat and dairy products, including baby formulas and some brands of soy milk.Production SPI is prepared in an industrial factory, where a slurry of soy beans is first mixed with an alkaline solution to remove fibre, then felled and separated by an acid wash, and finally neutralized in an alkaline solution. Acid Wash in aluminium high aluminum tanks leaches into the final product. The resulting quark are spray-dried at high temperatures to produce a high-protein powder. Finally, high temperatures, high pressure extrusion processing of SPI produces textured vegetable protein TVP. Nitrites, the potent carcinogens, during spray drying and a toxin called Lysinoalanine during the alkali processing. Numerous artificial flavors especially MSG, are added to SPI and TVP products to mask their natural taste. In some experiments the use of SPI increased requirements for vitamins E, C, D and B12 and created deficiencies in calcium, magnesium, manganese, molybdenum, copper, iron and zinc.

Is it safe or only Edible?

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naive We believe that the food on our shelves are safe. I urge all soy products to eat or drink soy milk, to find out what they can about it. That means only about anyone who buys food in a supermarket. The soy industry is very powerful and there are a lot of misinformation out there. Pay constant attention, all funded research relates, as well as the allegiances every author writing about soy. Needless to say, I have no affiliations. A task to do after reading this article is to go into your pantry and read the ingredients on food packages and see how much soy or soy products within them. There may be frightened if you are not yet aware of it. Although I believe a small amount of soy may occasionally good for our health, I believe we must be very careful how much we eat, especially in the light of current research and knowledge.

Cyndi O'Meara is a nutritionist, speaker and best selling author. Her books Changing Habits Changing Lives and companion cook book, audio series and weight loss programmes have changed lives. She does not agree with low fat, low joule diets, she thinks that coffee, butter and sugar should be part of a healthy diet. For more information on her books go to http://www.changinghabits.com.au for Cyndi's free 21 day weight loss e course program go to http://www.changinghabitsinnercircle.com and read more at http://www.cyndiomeara.com

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