The Dark Side Of Soy by The Washigton Post

February 21, 2005

http://www.rense.com/general18/darkside.htm

The Dark Side Of Soy

(Note - We have long been opposed to soy products for a number of reasons,

most of which are detailed in these links below. We recommend Rice Dream (OK

if they didn't put canola oil in!!N) which comes in three flavors and is made

with an excellent water source which contains no fluoride among other good

attributes. -ed)

Hi Jeff

I noticed your link to an article on soy products (Milk Without the Moo A Soy

Product Gets A Major Makeover), and thought I would send this along to

balance the picture. I was certainly a believer in soy until I started

learning a bit...

THE OTHER SIDE OF SOY - SCIENTISTS CONCERNED OVER POTENTIAL HEALTH RISKS

" .......But two of the FDA,s experts on soy - Doerge and his colleague,

Daniel Sheehan - have stepped forward to criticize their own agency's claim

and even attempted in vain to stop the recommendation.... "

and

" We are doing a large uncontrolled and unmonitored experiment on human

infants. " --Dr. Daniel Sheehan, research scientist for the FDA and expert on

soy

http://abcnews.go.com/onair/2020/2020_000609_soy_feature.html

___

Scientists Protest Soy Approval In Unusual Letter,

FDA Experts Lay Out Concerns

Researchers Daniel Doerge and Daniel Sheehan, two of the Food and Drug

Administration,s experts on soy, signed a letter of protest, which points to

studies that show a link between soy and health problems in certain animals.

The two say they tried in vain to stop the FDA approval of soy because it

could be misinterpreted as a broader general endorsement beyond benefits for

the heart.

The text of the letter follows.

DEPARTMENT OF HEALTH and HUMAN SERVICES Public Health Service, Food and Drug

Administration National Center For Toxicological Research Jefferson, Ark.

72079-9502 Daniel M. Sheehan, Ph.D. Director, Estrogen Base Program Division

of Genetic and Reproductive Toxicology and Daniel R. Doerge, Ph.D. Division

of Biochemical Toxicology February 18, 1999 Dockets Management Branch (HFA-

305) Food and Drug Administration Rockville, MD 20852 To whom it may concern,

We are writing in reference to Docket # 98P-0683; " Food Labeling: Health

Claims; Soy Protein and Coronary Heart Disease. " We oppose this health claim

because there is abundant evidence that some of the isoflavones found in soy,

including genistein and equol, a metabolize of daidzen, demonstrate toxicity

in estrogen sensitive tissues and in the thyroid. This is true for a number

of species, including humans. Additionally, the adverse effects in humans

occur in several tissues and, apparently, by several distinct mechanisms... "

http://abcnews.go.com/onair/2020/2020_000609_soyfdaletter_feature.html

___

The Dark Side of Soy - Supplements May Do More Harm Than Good

http://www.businessweek.com/2000/00_51/b3712218.htm

___

Soy Story - The Politics Behind the Boneless Protein

By Britt Bailey

...... " While soy production is growing, so is talk of its purported

benefits. Everywhere you turn it seems the media is touting soybeans and

their derivatives. The powers that be, namely Monsanto, DuPont, Cargill,

Archer Daniels Midland are betting their future on soy.

Back in the wings, a growing number of scientists are quietly expressing

concerns over soy's hidden risks. It is, after all, a plant-borne hormone.

And as history has shown , adding hormones to the body is fraught with

danger " ....

http://www.cetos.org/agbioarticles/soystory.html

___

TOO MUCH TOFU INDUCES " BRAIN AGING " - STUDY

A Hawaii research team says high consumption of the soy product by a group of

men lowered mental abilities

http://starbulletin.com/1999/11/19/news/story4.html

___

PHYTOESTROGENS: ANTI-THYROID AGENTS

So just what are these goitrogenic agents? In 1997 research from the FDA's

National Center for Toxicological Research (NCTR) showed that the darling of

the soy industry, the isoflavone genistein, was a potent inhibitor of Thyroid

Peroxidase (TPO); in fact genistein is a more powerful inhibitor of TPO than

common anti-thyroid drugs! If genistein could inhibit TPO in vitro, it

follows that it could result in an elevation of Thyroid Stimulating Hormone

(TSH), and a subsequent decrease in thyroxine (T3) in vitro; in other words

consumption of the soy isoflavone genistein might result in hypothyroidism

and goitre.

Recent research leaves little doubt that dietary isoflavones in soy have a

profound effect on thyroid function in humans. A study by Japanese

researchers concluded that intake of soy by healthy adults for a long

duration caused enlargement of the thyroid and suppressed thyroid

function....

http://www.soyonlineservice.co.nz/thyroid.htm

___

The Developmental Toxicity of Phytoestrogens in Experimental Animals: Are

There Concerns For Humans?

http://soyfoods.com/symposium/oa7_8.html

___

Tons more articles at

http://www.soyonlineservice.co.nz/Site_Map.htm

--

Rense.com

--

http://www.rense.com/health/soyitisntso.htm

Soy It Isn't So - The

Problems With Using

Soy Bean Foods

From Anita Sands

<astrology

In the early 1960's, medical researchers discovered that a diet high in

animal flesh and saturated fats was what had been eaten by people with a

spectrum of disease from kidney damage, cancer, atherosclerosis, strokes to

osteoporosis.

Meat was high in a substance called uric acids which stressed the kidneys so

that edema conditions started in middle age. Vegetarian proteins would sail

through human kidneys with ease while meat protein did not. Animal flesh puts

uric acid 'puff' on our faces over the years as a kind of edema built up. The

proof is that elderly meat-eaters all look alike, having faces like round

meat pies at age 60. You can see no resemblance to the person they were at

20, whereas vegetarians keep the facial contours of a 20 year old until they

are 90. Think of actors Cloris Leachman and Dennis Weaver or that relative

youngster, Lindsay Wagner all of whom have no facial change.

Animal flesh is high in saturated fats, cholesterol, hence it created heart

disease and strokes, the #2 and #3 killers in the USA.

What is less known to conventional science is that the human body tends to

view animal protein as a 'foreign protein invader,' hence the meateater's

immune system is always deployed, on a state of Red Alert by all the burger

coursing through the veins. Meat eaters never have really good immune systems

and are vulnerable to viral and bacterial attack.

The kidneys try to compensate for all the nitrogen in meat and rob the bones

of calcium to do it.

Even conventional doctors tell us that meat is an 'acid' reaction food and

all that stomach acid and rotting meat running through our GI tract causes

our bodies to turn acidic. The body wants to return to an alkaline state and

compensates the only way it knows. It withdraws alkaline calcium from the

bones.

Excretion of minerals (prime among these calcium,) causes arthritis, gout,

bone degeneration and osteoporosis making our skeletons shrink, porous and

brittle and as the bone calcium moves around, settling inside the spine,

compressing spinal nerves with resulting neuropathy.

For the record, there are other foods that turn bones to powder: acidic 'pop'

sodas, pastuerized citrus and tomato products, coffee and TEA---the diuretics

beverages Americans most often choose to drink, all of which wash away

minerals wholesale.

NO DOCTOR would give diuretics to a patient without arranging for mineral

replacement therapy yet we gulp acidic drinks as a skeleton-destroying way of

life. Horrifyingly, the bones of tea/coffee/pop drinkers are going through

their bladders, down the pipes and into the deep blue sea. No wonder ocean

water is such a fountain of minerals! A million years of our ancestors bones

are probably floating around in it.

Besides mineral-excreting, there is one more problem with meat-eating. In the

sixties, a legion of Tibetan and Hindu Yogi mystical gurus arrived in the

U.S., telling us of the sensitivity and intelligence of all cows but most

evident to farmers who raised these animals from childhood, saying that every

animal in the barnyard was a conscious, friendly, loving creature. . They

told us to imagine the fear and panic of a friendly, trusting being confined

near a slaughter house, smelling their friends' blood for days, then finally

dragged to a bloody spot and butchered, some as babies, painfully separated

from their mothers for the last week of their life. They asked us to imagine

eating that flesh so full of fear and pain hormones and the karma of eating

this kindly creature, thusly participating in his murder and its grief.

That thought works for me. I have become unable to look at meat in the

butcher's case. If these thoughts don't stop you from eating animals, think

of your karma and the lack of ethics at eating sentient beings. If that

doesn't work, there's one more thing. The flesh eater inhales a large dose of

the exact mood hormones that are in that terrfied animal contributing to our

own panic and anxiety. Meat gives depression.

Hearing all this was too much for tender hearted young Americans of the

sixties. En masse, a generation decided to embrace the soybean and sin no

more.

Going vegie seemed a viable alternative. Americans looked around and found

that Soy, at first glance, was the king of vegetable proteins. On a lab

analysis read-out, the bean looked damn good. Large percentage of protein,

huge amounts of B complex, full of plant estrogens that keep youth hormones

in our bodies and unsaturated, omega 3 fatty acids that keep veins clean and

aid in weight loss. Soy seemed to be a fountain of youth.

News about soy got out and many Americans abandoned meat wholesale and

switched to soy products. I remember feeding my children soy grits. THEY

HATED THEM. Maybe rightfully so.

Everyone thought that the soybean was a well-tested food with a good

reputation. Soy had kept China going through 5,000 years of famines. The

Chinese felt the soy bean was a fountain of Vitamins which prevented the hair

from going white, but of course, orientals did not use the overbred,

hybridized oil-giving bean we farm today, nor did they use the large variety

of soy isolate products that Americans created. They used miso, tempeh and

tofu exclusively.

The Chinese had tested the bean on its enormous population over the centuries

and found that while pigs thrived on soy mash, the straight 'bean' could

create health havoc in humans. There was something in it that prevented

assimilation of minerals, which could only be deactivated by fermenting.

Oriental soy foods were then uniformly fermented as miso, soy or tempeh so

the bean's full nutritional bounty could be utilized.

In a recent article titled, " Soy foods may not be all they're cracked up to

be. " Joseph G. Hattersley writes that Soy contains " potent enzyme inhibitors,

which block trypsin needed for protein digestion causing enlargement of the

pancreas and even cancer. " Health Freedom News by Nat Health Fed. 818 357-

2181. Sept. 95 issue.

More dangerous than pancreatic enlargement in adults is the use of SOY MILK

for babies. Soy formulas cause excretion of zinc. Phytic acid in unfermented

soy blocks mineral absorption and in fact, has been implicated in crib death.

Soy milk is not a good source of calcium.

In addition, the huge amount of Aluminum found in soy milk is hundreds of

times that in mother's milk.

True, mother's milk has cholesterol but it also has magical enzymes that

banish the cholesterol's negative effects. Mother's milk is essential for the

development of brain and nervous system which requires cholesterol.

The last reason not to use soy milk is the famous PLASTIC effect. There are

elements in soy beans which are used in making plastics. Unfermented soy

beans, soy milk especially, will line the digestive track like a plastic

film, impeding vitamin absorption, so soy milk as a steady diet is not a good

idea.

If we can't use soy milk and if a mother is getting allergic reactions in her

child to breast milk, does that mean she should take her baby back to a plain

super market cow's milk? No. First, she should quit all cow's milk products

herself and continue to try to breast feed. Her consuming a large amount of

bean and pulse foods and oats will give her ample milk and quitting cow

products will make her baby's allergies go away. The mother does NOT need any

cow products if her baby is allergic to traces of it in her milk. And another

good idea would be to try goat's milk for formula as it has smaller fat

globules and generally is well tolerated by babies. The healthfood store has

raw certified goat's milk which is good.

The negative of all pasteurized milks, (either goat or cow, either canned or

fresh from the super market) is that heating any milk in a pasteurization

process results in the fat turning into TRANSFATTY ACIDS which cause the

damage ascribed to cholesterol. It lies on your aorta like pipe sludge!

Transfatty acids are saturated. They are formed when any kind of fat is

heated. It's what is negative in fried foods, shortening, margarine and most

expeller produced vegetable oil. The heating is what hurts us ---not raw,

natural, animal fats as found in raw cow, goat or mother's milk.

Always make the effort to find raw milk from organic cows or goats, either at

a nearby farm or at the healthfood store. I raised three of my four children

in San Miguel de Allende, Guanajuato, Mexico, where raw goat and cow was

delivered daily by a wonderful 90-year old Indian woman who climbed the

mountain daily with two big rumbottles, one with cow, the other goat.. What a

delight. I recall those days fondly. My Spaniard husband was in horror of

this, saying that a dangerous bacteria, brucillosis, could be in that milk,

(undulant fever). Well, my kids never undulated and to this day, they have

never needed to see a doctor.

Raw milk, raw butter, raw cheese and meats and eggs cooked at low temperature

in below-the-boil water can not harm us. It's high temperatures that turn the

food into an aberration.

I have seen gorgeous, big, powerful, disease-immune children born, where the

parents ate only seeds and nuts, avocados, never touched animal milk or meat

nor gave same to the infant after birth. My niece Marley is an example of

fruit and nut parents and has legs like a chorus girl. So, I've seen that it

is possible. If you go on this diet, you will avoid disease. If you want to

be much healthier, the idea is not to eliminate meat, but to try eating LESS

meat. To lose that super toxic, acidic effect, digest the meat to perfection

by not eating meat with starches or sugars or juices. Also, use an alkalai

'buffer' of salad with every meat meal. Balance acid-reaction meat with a

large salad and green vegetables. Meat and stomach acids will go through us

faster and rot less and hurt us much less when balanced with alkaline greens.

If we eat meat with starches, (a poor digestive combination as starches

require an alkaline digestion,, meat requires acid) we get imperfectly

digested flesh and a destructive fermenting in the G.I. tract. This in turn

insults the kidneys, produces edema. Starches are also fiber-free and slow

down the passage of meat, delaying it by hours, so that the meat has time to

rot to a dangerous degree. This pollutes the colon, where most final, vitamin

absorption is taking place. Slow moving wastes are toxic to the body. Re-

absorption of rot is much more harmful than the small amount of cholesterol

in lean animal products.

There was a study made once, the Framingham study, which studied meat-eaters

for over 40 yrs. In l972, the researchers published its discoveries. They

found people with " most cholesterol in their diet, weighed the least, had

least serum cholesterol and the most energy. " Probably because so many

vegetarians of that day that used beans (l00% starch, became total high-

insulin Gordos.) Science still touts that study when it says maybe

vegetarians can let a little animal protein into their lives. Milk (but

unpasteurized is best) is a treat occasionally. Butter is given generously by

the cow and causes no suffering. Slathering vegetables with butter makes

their minerals more assimilable to humans and more filling. The Krishnas say

" Milk is l00 times more nutritious and hunger staving than vegetables, meat

l00 times more hunger staving and filling than milk, but ghee is l00 times

more hunger staving and filling than meat. " Ghee is a better form of butter

as it has been clarified and de-dairyfied. Skim your butter over the fire,

put the white foam into cookie recipes and give them away. Keep the

clarified, yellow oil in fridge for yourself!

RAW egg yolks from free-roaming chickens (happy) fed flax seed meal are

clean. Eggs have lecithin and minerals, are wonderful brain food for all of

us but if the chicken is stacked in wire cages in factories bigger than

football fields, it's suicide food. And in this era of mechanized

agribusiness, wonder if chickens have been fed that lethal soylent green

killer-feed made of dead, cut up sheep, which created the 'Mad Cow' debacle.

One might be wise to shy away from chicken, lamb, pig and beef foods that

could have been fed sheep carcasses made into animal feed. Two years ago that

was made illegal but this is a genetic disease so sick breeding stocks

continue to give us madcow disease which we think is Alzheimers. (Read other

article on this site on madcow!).

In the last analysis, it might e safer to supplement a vegie, grain, fruit

diet with fermented soy products as they are fountains of youthening hormones

and vitamins, avoid all animal products as well as soy milk.

Besides lacking cholesterol which babies require, soy milk is cystine and

methione deficient. The body cannot synthecize these two amino acids. They

must be in the diet, that day. Adults can mix soy products with grains rich

in cystine and methione, But in a mono diet, such as babies are on, Soy

cannot replace animal or human milk. Health Freedom News, Pasadena CA. March

91, Jay F Scheer, Pg 7

Last of all, be aware of PHYTIC ACID, a dangerous acid in the entire

vegetable kingdom. As the soy bean in its natural form was loaded with phytic

acid, an acid designed by plants to have such a serious downside, so as to

keep any beasts from ever nibbling at them! PHYTASE is the Catch 22 of all

vegetarians as grass, leaves, beans, seeds, grains, tahini, nuts and whole

grain breads all have this acid, which inhibits assimilation of minerals.

Plants designed themselves to be inedible to animals. It was their way of

surviving.

HEALTHFOODERS who are using plant source proteins to take the place of animal

proteins need a special technology to keep phytic acid from harming them.

It's not difficult. One must sprout all seeds, grains, pulse like lentils or

beans a minimum of two hours or overnight before cooking them. Then, discard

the water and cook over low heat or in the case of soy, use only fermented

soy products and last, we should all take mineral supplements. To prevent all

those seeds, grains, vegetables and plant products from giving a new

vegetarian an overdose of phytic acid, remember: supplement minerals by

simply adding sea weed to your diet, to soups and rice rolls, or dandelion,

alfalfa tablets.

When you make bread, after you add liquid to the dough, let your flour rest

for two hours at l00 degrees. If you buy bread, buy only sprouted grain

breads. Your healthfood store will definitely have one or two brands.

You can't be careless with Phytase. It causes minerals to be excreted, strips

the bones, and prevents assimilation of the minerals offered in the food

itself. Those plants were damn cagy when they designed themselves. They were

planning NOT to be edible to humans!

Use soy, vegetables, supplements, proper food combining and use proper

cooking techniques to get around the phytase problem and you'll be fine. The

bounty of vitamins and subtle, solar energies that you find in plants, seeds,

sprouts, vegetables far outweighs these tiny drawbacks which can be worked

out.

There is another problem associated with most of the soy products in the

marketplace and that is its bulk. A healthfood researcher of my acquaintance

once asked a public coroner if he saw a difference in the bodies of

vegetarians versus meat eaters. The coroner responded that yes. Vegetarians

who ate soy beans had a prolapsed colon from all the soy cellulose. There's a

way to work around that. To avoid the prolapse effect, use miso, tempeh and

tofu (not soy concentrate or soy isolate).

The last problem associated with soybean use is that regular use of soy

products with their wonderful, huge Vitamin B spectrum creates an increased

need for the one B vitamin that soy does not have: Vitamin B-12. Keep a

bottle of sub-lingual B-12 in the house at all times. Some sources feel that

most B-12 is useless, that only genuine methyl-cobalamin works. That

information is in the article here on this site called algae.

There are plenty of other vegetarian proteins: nuts, avocados, sprouts,

humus, beans, pulse, dal, but a delicious part of your protein arsenal is

tofu made into vege-burgers.

If you can't find tofu in your area, make your own. Avoid those vegie burgers

that are showing up in supermarkets lately because they are made of soy

isolates and soy concentrates which are produced by industry as a waste

product of plastic manufacture or soy oil manufacture and they have that

cellulose effect.

It was just plain greed by the manufacturers that let them override the

research. Seems there's so much of this fluffy pith left that it just made

good business sense to find a use for it. So they dumped it on us. This

fluffy sawdust has its phytic acid 100% intact hence to it it would be

detrimental to your health. It not only swells up the colon, prolapsing it,

but it causes the pancreas to become swollen and ill.

All those soy isolate and soy concentrate products should be used to stuff

sofas or given to cows who are ruminants and can chew their cud and break

down the bean pith.

Another soy product to avoid is soy oil. Soy oil is so filled with the lethal

petroleum chemicals used to strip the soy bean of its oil, that it is

virtually a toxic waste. When buying cooking oils, stick with sesame and

olive, which have no pesticide residues at all.

In the last analysis, even with its phytic acid intact, soy beans have no

saturated fat so they lower the cancer statistic. They do not acidify the

body or rot in the colon the way meat and eggs do but they have a downside.

They are loaded with phytic acid which excretes minerals. They are loaded

with that plastic factor that lines the gut and impedes assimilation. But

once fermented into tofu, all the problems disappear, and SOY is your best

friend. RECIPE FOR TOFU: Soak beans 36 to 48 hours changing water every 12

hours. Rinse, blend in a food processor or blender with a little purified

water, until pureed. Strain once through fine mesh strainer, then drop the

lump into a pot of boiling purified water and boil for a few minutes. Cool.

Add a little lemon juice to clot it, then lift out the curd, set in cheese

cloth to drain, discard whey. Place in 1 lb size molds to cake up. Store in

fridge bathed in purified water. Change water daily.

NOTE: The whey of the soy is high mineral and useful for soups, petfood, pig

slop and probably to bathe in and pour on plants in the garden. Experiment

and let us know of other uses you find. To set hair? Starch clothing? Get

inventive!

Soy Bean Chemistry and Technology Volume I, 1972.NOTES: " Nourishing

Traditions " a pro-meat cookbook by Sally Fallon, a soy researcher who said

that all the literature she has read warns of the dangers of Phytic acid

except one article written by a man named Messina, a spokesperson for soy

industry. He excused phytic acid. Rice protein has phytic acid.

The body stores vitamins A, D and Vit B 12 for years. A robust person can go

years without animal products, but growing children need dairy fats and

codliver oil, full of DHA, long chain fatty acids, needed for the brain.

To maintain strong bones and still eat vegetables and get their incredible

vitamin bounty, don't just soak. SUPPLEMENT: As today, all commercial farm

soils are mineral-depleted, it is important to supplement minerals.

There are many ways to go: 'sea minerals', 'alfalfa tablets' are mineral

rich. So is kelp or dulse or the many kinds of seaweeds oriental stores sell

for wrapping rice. Dandelions are found dried in tablets. Or, have huge dark

green salads with a dressing made of good oil, to aid in those minerals being

absorbed.

Always take extra calcium. There are many forms of calcium. Holistic healers

feel that bone meal or Calcium citrate forms are the most assimilable. Make

certain the formula also contains Vitamin D, boron, magnesium, selenium as

this aids in assimilation of calcium. There are many other trace minerals,

boron, magnesium, copper (*LIST). Supplement them. These will fully restore

the minerals excreted by the body when phytic acid containing foods are

eaten. Remember to take a Cod Liver Oil capsule when you do your mineral

formulas as the Vitamin D helps minerals be fully absorbed.

HANDLING GRAINS: Always soak and pre-sprout grains before cooking them. Two

hours in water is enough time for them to spring into life. Discard the water

with phytic acid in it. During World War II, when England turned to unmilled,

whole grain products, English children began getting rickets giving

healthfood a bad name over there. The milling process involved with their

former diet of white bread had removed the phytic acid, so they did get their

minerals but the whole grain proved tricky to thus unfamiliar with the acids

in them.

True, with the unmilled bread, heart disease disappeared in Britain, their

nerves were strong due to all the B-Vitamins in the whole grain, but mineral

loss produced rickets.

Whole wheat products have so much phytase that they literally can cause

severe mineral depletion. But this problem disappears entirely if the grain

is sprouted first. Today, healthfood stores offers sprouted grain bread.

Frequently it's called flour-less bread or Bible bread, Or Ezekiel 4:9 after

the bible passage that goes " take unto thee wheat, barley, beans, lentils and

millet and spelt, put them in one vessel, soak it before you make bread of

it. "

In home bread making, let the yeasted dough rise for two hours at l00 degrees

to deactivate phytic acid.

Soaked grains (rice, pulse, barley) will help you say goodbye to the danger

of osteoporosis. Think it out, pre-soak, throw water away, cook at low heat,

supplement your diet with calcium plus absorption factors like D, magnesium,

boron, and use soy products as often as you can, instead of the flesh of

living creatures.

________________

Joseph Hattersley, " Cot Death " SID syndrome. (360) 491-1164 is telephone.

Address: 7031 Glen Terra Court SO EAST, Olympia WA 98503-7119 and go to

http://www.mercola.com/newpage11.htm to read about soy problems.

Milk Without the Moo

A Soy Product Gets A Major Makeover

(Photo by Renee Comet/Styled by Lisa Cherkasky - For The Washington Post)

(Also said to be making men infertile, because of the estrogen. N)

http://www.washingtonpost.com/wp-dyn/articles/A48124-2002Jan1.html

By Carole Sugarman

Washington Post Staff Writer

Wednesday, January 2, 2002; Page F01

Five years ago, someone decided to think outside the box. Back then, soy milk

was poured into aseptic (shelf-stable) boxes where it sat in a health food

store or on a grocery shelf, sometimes in a specialty foods aisle that was

away from mainstream shoppers.

Then in 1996, White Wave, makers of Silk, decided to put its soy milk in

cartons and sell them chilled. And pit them squarely against dairy milk.

Other soy manufacturers followed. Recently, General Mills and Dupont Protein

Technologies International launched 8th Continent, a refrigerated soy milk

packaged in a sleek blue plastic bottle that stands out from the crowd of

dairy and soy cartons. Now, refrigerated soy milks outsell the shelf-stable

variety, according to SPINS Inc., a San-Francisco-based market research firm

that provides information to health food manufacturers.

But there's more to it than just the new location and the new container. Soy

milk, made from combining extracted whole soybean solids or other soy

proteins with water, has always had a " beany " flavor component. New

processing methods have helped to remove that flavor and sweeteners and

flavorings (vanilla is the country's bestseller) have made the milky liquid

more palatable. " The quality has gone from a dingy yellow liquid to an almost

milk-like product, " says Andy Jacobson, president of natural products for The

Hain Celestial Group, which makes WestSoy soy milks.

An Asian staple domesticated by the American health-food industry some 30

years ago, soy milk now has taken off, with sales in the United States

growing from $1.5 million in 1980 to nearly $550 million in 2001. The most

rapidly growing segment is supermarkets, drug stores and mass merchandisers,

whose sales more than tripled from $77 million in 1999 to $242 million in

2001, according to SPINS.

These numbers have not gone unnoticed by the dairy industry. In February 2000

the National Milk Producers Federation filed a complaint with the Food and

Drug Administration seeking to banish the term " soy milk " from grocery

shelves and dairy cases. The milk producers argued that the liquid extracted

from soybeans is not milk and that the soy manufacturers were taking

advantage of the positive image of dairy terminology in their labeling.

While soy milk consumption is still small compared with dairy milk

consumption, its growing popularity is not surprising. Studies have shown

that soy may have a positive effect on everything from menopausal symptoms to

cancer, osteoporosis and heart disease. In 1999, the federal government began

permitting the labels of soy-based foods containing at least 6.25 grams of

soy protein per serving to state that the product may reduce the risk of

heart disease. Soy milk manufacturers were quick to start using this health

claim, as most soy milks contain at least that amount of soy protein in an

eight-ounce serving. (Still, you have to drink four glasses per day, as

research shows that 25 grams of soy protein is needed to derive those health

benefits.)

While some consumers are turning to soy milk for its positive effects,

another audience seeks soy as a replacement for dairy products. Vegetarians

who want to avoid dairy are one segment of this group, and those suffering

from lactose intolerance are another. The National Digestive Diseases

Information Clearinghouse estimates that between 30 and 50 million Americans

are unable to digest lactose, the predominant sugar in dairy milk.

This growth has been great for the product but at times confusing for

consumers. There are so many differences among soy milks that it's hard to

know what's in them, how they compare and which you should buy. The range of

flavors is vast, so personal preference plays a large role. And, in addition

to the soy milks on supermarket shelves, some local Chinese and Vietnamese

markets make it fresh every day. At Mee Wah Lung market in Chinatown patrons

know that fresh, warm soy milk (with and without sugar) is available 11 a.m.

to 1 p.m. every day.

This guide may help you sort out the differences:

Fortified Vs Non-Fortified

One big difference between soy milk and dairy milk is the amount of calcium

each naturally contains. While soybeans do have some calcium, " it's not a

whole lot, " says Cynthia Sass, spokeswoman for the American Dietetic

Association, and an avid soy milk drinker.

The early soy milks introduced in the United States were not fortified with

calcium (nor Vitamins A and D) to approximate the nutrient content of dairy

milk because they were never intended to be a substitute for regular milk. It

was only after a more mainstream audience got interested that soy milk

manufacturers began fortifying the milk. Still, many companies continue to

make an unfortified version.

Which should you buy? If you're replacing dairy milk with soy milk, buy a

fortified one, suggests Sass. If you're just adding soy milk to your diet and

plan to continue to consume lots of cheese, yogurt and regular milk, then

it's not as crucial to buy a fortified product, she added.

Nonfat, Low-Fat and Full Fat

Most full-fat soy milks have about the same amount of calories and fat as 2

percent dairy milk. But unlike dairy milk, they have no cholesterol, and the

fat is plant-based -- " the healthy type, " says Sass. In other words, it's not

necessary to purchase fat-free or low-fat soy milk, she says. In addition,

when the fat is reduced in soy milk (primarily by diluting it with water),

the protein level goes down. And it's the protein that makes soybeans so

beneficial in the first place.

In fact, says Peter Golbitz, president and publisher of Soyatech -- a market

research firm that provides services for the soybean, oilseed, and food and

feed industries -- if you're buying soy milk strictly for its nutritional

benefits, then " look for products with the highest protein levels. " These

drinks also tend to be thicker and creamier. On the other hand, if you're

looking for a lighter, refreshing drink, a soy milk lower in fat and protein

may be more suitable, he added.

Isoflavone Content

Isoflavones, a plant form of estrogen found in soy protein, is believed by

some to provide beneficial effects, particularly to women experiencing

symptoms of menopause. (Research indicates that the isoflavones themselves

are not effective unless they bond with the protein, so isoflavone

supplements are quite controversial.) However, many soy manufacturers splash

the isoflavone content of their soy milk on their labels, even though it's

unclear that more is better. Manufacturers say that there are wide variances

in the isoflavone content that occurs in soybeans, and the labels reflect

that.

The label of VitaSoy Creamy Original soy milk, for example, says it contains

60 milligrams of " naturally occurring " isoflavones per serving, significantly

higher than the 30- to 40-milligram range found in many other full-fat

products.

" It all has to do with our formula as well as our proprietary process, " says

C.J. Hartman, spokesman for VitaSoy.

Dietitian Sass, however, believes that it's not necessary to buy a soy milk

that is heavily laden with isoflavones. " The consensus is that the amount

that is naturally found is helpful, " she said.

Carbohydrate Content

Organic cane juice, brown rice syrup, barley malt -- most soy milks are

sweetened to make them more drinkable. The type and amount of sweetener will

affect the flavor, as well as the carbohydrate content. Dairy milk, which

contains naturally occurring sugar, comes in at between 12 and 15 grams of

carbohydrates per serving. Some soy milks, particularly the flavored ones,

can contain considerably more, says Sass. Her advice: " Just watch it. "

Refrigerated Vs Aseptic

Most refrigerated and shelf-stable aseptic soy milks are processed

practically identically, using ultra-high temperature pasteurization, says

Bill Fenske, director of research and development at Sunrich, a Minnesota

company that makes soy milk ingredients. The difference between them is the

way they are packaged, he said.

According to WestSoy, which makes both kinds of soy milk, the aseptic

container has a foil layer in the middle that prevents air or moisture from

entering, allowing the unopened milk to remain sterile for at least a year.

The refrigerated packaging lacks this foil layer, so it's more permeable,

requiring refrigeration to maintain its freshness, according to WestSoy.

Since they are both processed the same, most people cannot tell a difference

in taste between the aseptically packaged and the refrigerated kind, so long

as they as both served chilled, says Jacobson of WestSoy.

In fact, in a blind tasting of 40 different soy milks, author Dana Jacobi

found that the top three choices of most of the panel came in shelf-stable

boxes. " Since we all assumed before the tasting that milk we saw as 'fresh'

would taste better, this was quite a surprise, " she writes in her new book,

" Amazing Soy, " (William Morrow, $20).

Cooking Properties

" I have found almost identical results between soy milk and cows' milk, " says

vegetarian cookbook author Mollie Katzen, who tests recipes for her books

using both kinds.

Jacobi, who says she has cooked with almost every brand and variety of soy

milk, believes it can be substituted equally in recipes calling for dairy

milk, but with a few caveats. For one, says Jacobi, " in most cooking, I use

an unsweetened soy milk. " Although it's more difficult to find (WestSoy and

Pacific are two companies that make unsweetened varieties), Jacobi says when

she's making savory dishes such as cream of broccoli soup, " Who wants sugar? "

In addition, Jacobi has found that soy milk sometimes caramelizes and turns

brown when heated, so she tries to use it in recipes with " high color "

ingredients. When it comes to making pastry cream with soy milk, for example,

she'll usually do a chocolate-flavored one.

And just as there are notable differences between cooking with skim milk and

higher fat dairy milks, soy milks vary in texture depending on their fat and

protein content.

Taste

People are " very agreeable " to the idea that soy " can address many different

kinds of health needs, " says Linda Gilbert, president of HealthFocus, an

international market research firm. " But for those not already in the soy

milk camp, taste is a huge obstacle, " she said.

For the uninitiated, Golbitz of Soytech suggests buying three or four

different products to compare them against each other. " If you buy just one,

you'll just compare it to cows' milk, " he said.

It also depends on how you will be using it. Dietitian Sass regularly buys

two or three different soy milks: For cereal, she prefers a lighter, thinner

soy milk; for vegetable dishes, a bland one. " The one I use in coffee has a

much thicker and nuttier taste, " she added.

To get acclimated, Jacobi advises newcomers to mix soy milk equally with

dairy milk, then gradually increase the amount of soy. " Remember when you

switched from full-fat [dairy milk] to skim? " she said. " Now full fat is like

drinking cream. "

February 23, 2005

You've touched on one of the problems with these drinks. Soy is obviously

controversial in nutrition, and its safety and wholesomeness are in doubt.

But what are the alternatives? I'm reduced to making drinks with a 50%

Soy/50%Rice drink from EDEN-BLEND. It's relatively free of junk. But if

you look at " all " the other drinks on the market, they're either Soy,

formulated with all manner of nutritionally questionable and outright

harmful substances, or they're rice drinks, or almond drinks, etc., that are

formulated the same way. What many people are looking for is a rice, or

almond drink, made in the simplest way, using a minimum quantity of as

wholesome a sweetener as possible, and using only as much fat as would be

consistent with a palatable drink, and that's it. But, it's impossible to

find such a drink. Cow or Goat milk are not options for most of us. It's

depressing how polluted these milk-alternative beverage companies believe

the taste of the public is. They think thay have to produce as close a

duplication of cow's milk as they can, sickly sweet and loaded with fat, and

all other manner of junk designed to give us a " unique " flavor or texture,

without any regard for basic nutrition. The result is, they end up

" promoting " this garbage, by leaving us with no alternatives. TRADER JOE'S

has a soy drink that is made of whole soybeans and water, and nothing else.

But, the drink is still Soy, and I don't believe it's organic. We need to

push manufacturers for a rice or almond drink made just as simply and

organically.

JP

-

" 121 " <121

" "

Sunday, February 20, 2005 5:07 PM

The Dark Side Of Soy by The Washigton Post

>

> http://www.rense.com/general18/darkside.htm

>

> The Dark Side Of Soy

>

> (Note - We have long been opposed to soy products for a number of reasons,

> most of which are detailed in these links below. We recommend Rice Dream

> (OK

> if they didn't put canola oil in!!N) which comes in three flavors and is

> made

> with an excellent water source which contains no fluoride among other good

> attributes. -ed)

>

> Hi Jeff

>

> I noticed your link to an article on soy products (Milk Without the Moo A

> Soy

> Product Gets A Major Makeover), and thought I would send this along to

> balance the picture. I was certainly a believer in soy until I started

> learning a bit...

>

> THE OTHER SIDE OF SOY - SCIENTISTS CONCERNED OVER POTENTIAL HEALTH RISKS

>

> " .......But two of the FDA,s experts on soy - Doerge and his colleague,

> Daniel Sheehan - have stepped forward to criticize their own agency's

> claim

> and even attempted in vain to stop the recommendation.... "

>

> and

>

> " We are doing a large uncontrolled and unmonitored experiment on human

> infants. " --Dr. Daniel Sheehan, research scientist for the FDA and expert

> on

> soy

>

> http://abcnews.go.com/onair/2020/2020_000609_soy_feature.html

>

> ___

>

> Scientists Protest Soy Approval In Unusual Letter,

> FDA Experts Lay Out Concerns

>

> Researchers Daniel Doerge and Daniel Sheehan, two of the Food and Drug

> Administration,s experts on soy, signed a letter of protest, which points

> to

> studies that show a link between soy and health problems in certain

> animals.

> The two say they tried in vain to stop the FDA approval of soy because it

> could be misinterpreted as a broader general endorsement beyond benefits

> for

> the heart.

>

> The text of the letter follows.

>

> DEPARTMENT OF HEALTH and HUMAN SERVICES Public Health Service, Food and

> Drug

> Administration National Center For Toxicological Research Jefferson, Ark.

> 72079-9502 Daniel M. Sheehan, Ph.D. Director, Estrogen Base Program

> Division

> of Genetic and Reproductive Toxicology and Daniel R. Doerge, Ph.D.

> Division

> of Biochemical Toxicology February 18, 1999 Dockets Management Branch

> (HFA-

> 305) Food and Drug Administration Rockville, MD 20852 To whom it may

> concern,

>

> We are writing in reference to Docket # 98P-0683; " Food Labeling: Health

> Claims; Soy Protein and Coronary Heart Disease. " We oppose this health

> claim

> because there is abundant evidence that some of the isoflavones found in

> soy,

> including genistein and equol, a metabolize of daidzen, demonstrate

> toxicity

> in estrogen sensitive tissues and in the thyroid. This is true for a

> number

> of species, including humans. Additionally, the adverse effects in humans

> occur in several tissues and, apparently, by several distinct

> mechanisms... "

>

> http://abcnews.go.com/onair/2020/2020_000609_soyfdaletter_feature.html

>

> ___

>

> The Dark Side of Soy - Supplements May Do More Harm Than Good

>

> http://www.businessweek.com/2000/00_51/b3712218.htm

>

> ___

>

> Soy Story - The Politics Behind the Boneless Protein

> By Britt Bailey

>

> ..... " While soy production is growing, so is talk of its purported

> benefits. Everywhere you turn it seems the media is touting soybeans and

> their derivatives. The powers that be, namely Monsanto, DuPont, Cargill,

> Archer Daniels Midland are betting their future on soy.

>

> Back in the wings, a growing number of scientists are quietly expressing

> concerns over soy's hidden risks. It is, after all, a plant-borne hormone.

> And as history has shown , adding hormones to the body is fraught with

> danger " ....

>

> http://www.cetos.org/agbioarticles/soystory.html

>

> ___

>

> TOO MUCH TOFU INDUCES " BRAIN AGING " - STUDY

>

> A Hawaii research team says high consumption of the soy product by a group

> of

> men lowered mental abilities

>

> http://starbulletin.com/1999/11/19/news/story4.html

>

> ___

>

> PHYTOESTROGENS: ANTI-THYROID AGENTS

>

> So just what are these goitrogenic agents? In 1997 research from the FDA's

> National Center for Toxicological Research (NCTR) showed that the darling

> of

> the soy industry, the isoflavone genistein, was a potent inhibitor of

> Thyroid

> Peroxidase (TPO); in fact genistein is a more powerful inhibitor of TPO

> than

> common anti-thyroid drugs! If genistein could inhibit TPO in vitro, it

> follows that it could result in an elevation of Thyroid Stimulating

> Hormone

> (TSH), and a subsequent decrease in thyroxine (T3) in vitro; in other

> words

> consumption of the soy isoflavone genistein might result in hypothyroidism

> and goitre.

>

> Recent research leaves little doubt that dietary isoflavones in soy have a

> profound effect on thyroid function in humans. A study by Japanese

> researchers concluded that intake of soy by healthy adults for a long

> duration caused enlargement of the thyroid and suppressed thyroid

> function....

>

> http://www.soyonlineservice.co.nz/thyroid.htm

>

> ___

>

> The Developmental Toxicity of Phytoestrogens in Experimental Animals: Are

> There Concerns For Humans?

>

> http://soyfoods.com/symposium/oa7_8.html

>

> ___

>

> Tons more articles at

> http://www.soyonlineservice.co.nz/Site_Map.htm

>

> --

> Rense.com

>

> --

>

> http://www.rense.com/health/soyitisntso.htm

>

> Soy It Isn't So - The

> Problems With Using

> Soy Bean Foods

> From Anita Sands

> <astrology

>

> In the early 1960's, medical researchers discovered that a diet high in

> animal flesh and saturated fats was what had been eaten by people with a

> spectrum of disease from kidney damage, cancer, atherosclerosis, strokes

> to

> osteoporosis.

>

> Meat was high in a substance called uric acids which stressed the kidneys

> so

> that edema conditions started in middle age. Vegetarian proteins would

> sail

> through human kidneys with ease while meat protein did not. Animal flesh

> puts

> uric acid 'puff' on our faces over the years as a kind of edema built up.

> The

> proof is that elderly meat-eaters all look alike, having faces like round

> meat pies at age 60. You can see no resemblance to the person they were at

> 20, whereas vegetarians keep the facial contours of a 20 year old until

> they

> are 90. Think of actors Cloris Leachman and Dennis Weaver or that relative

> youngster, Lindsay Wagner all of whom have no facial change.

>

> Animal flesh is high in saturated fats, cholesterol, hence it created

> heart

> disease and strokes, the #2 and #3 killers in the USA.

>

> What is less known to conventional science is that the human body tends to

> view animal protein as a 'foreign protein invader,' hence the meateater's

> immune system is always deployed, on a state of Red Alert by all the

> burger

> coursing through the veins. Meat eaters never have really good immune

> systems

> and are vulnerable to viral and bacterial attack.

>

> The kidneys try to compensate for all the nitrogen in meat and rob the

> bones

> of calcium to do it.

>

> Even conventional doctors tell us that meat is an 'acid' reaction food and

> all that stomach acid and rotting meat running through our GI tract causes

> our bodies to turn acidic. The body wants to return to an alkaline state

> and

> compensates the only way it knows. It withdraws alkaline calcium from the

> bones.

>

> Excretion of minerals (prime among these calcium,) causes arthritis, gout,

> bone degeneration and osteoporosis making our skeletons shrink, porous and

> brittle and as the bone calcium moves around, settling inside the spine,

> compressing spinal nerves with resulting neuropathy.

>

> For the record, there are other foods that turn bones to powder: acidic

> 'pop'

> sodas, pastuerized citrus and tomato products, coffee and TEA---the

> diuretics

> beverages Americans most often choose to drink, all of which wash away

> minerals wholesale.

>

> NO DOCTOR would give diuretics to a patient without arranging for mineral

> replacement therapy yet we gulp acidic drinks as a skeleton-destroying way

> of

> life. Horrifyingly, the bones of tea/coffee/pop drinkers are going through

> their bladders, down the pipes and into the deep blue sea. No wonder ocean

> water is such a fountain of minerals! A million years of our ancestors

> bones

> are probably floating around in it.

>

> Besides mineral-excreting, there is one more problem with meat-eating. In

> the

> sixties, a legion of Tibetan and Hindu Yogi mystical gurus arrived in the

> U.S., telling us of the sensitivity and intelligence of all cows but most

> evident to farmers who raised these animals from childhood, saying that

> every

> animal in the barnyard was a conscious, friendly, loving creature. . They

> told us to imagine the fear and panic of a friendly, trusting being

> confined

> near a slaughter house, smelling their friends' blood for days, then

> finally

> dragged to a bloody spot and butchered, some as babies, painfully

> separated

> from their mothers for the last week of their life. They asked us to

> imagine

> eating that flesh so full of fear and pain hormones and the karma of

> eating

> this kindly creature, thusly participating in his murder and its grief.

>

> That thought works for me. I have become unable to look at meat in the

> butcher's case. If these thoughts don't stop you from eating animals,

> think

> of your karma and the lack of ethics at eating sentient beings. If that

> doesn't work, there's one more thing. The flesh eater inhales a large dose

> of

> the exact mood hormones that are in that terrfied animal contributing to

> our

> own panic and anxiety. Meat gives depression.

>

> Hearing all this was too much for tender hearted young Americans of the

> sixties. En masse, a generation decided to embrace the soybean and sin no

> more.

>

> Going vegie seemed a viable alternative. Americans looked around and found

> that Soy, at first glance, was the king of vegetable proteins. On a lab

> analysis read-out, the bean looked damn good. Large percentage of protein,

> huge amounts of B complex, full of plant estrogens that keep youth

> hormones

> in our bodies and unsaturated, omega 3 fatty acids that keep veins clean

> and

> aid in weight loss. Soy seemed to be a fountain of youth.

>

> News about soy got out and many Americans abandoned meat wholesale and

> switched to soy products. I remember feeding my children soy grits. THEY

> HATED THEM. Maybe rightfully so.

>

> Everyone thought that the soybean was a well-tested food with a good

> reputation. Soy had kept China going through 5,000 years of famines. The

> Chinese felt the soy bean was a fountain of Vitamins which prevented the

> hair

> from going white, but of course, orientals did not use the overbred,

> hybridized oil-giving bean we farm today, nor did they use the large

> variety

> of soy isolate products that Americans created. They used miso, tempeh and

> tofu exclusively.

>

> The Chinese had tested the bean on its enormous population over the

> centuries

> and found that while pigs thrived on soy mash, the straight 'bean' could

> create health havoc in humans. There was something in it that prevented

> assimilation of minerals, which could only be deactivated by fermenting.

> Oriental soy foods were then uniformly fermented as miso, soy or tempeh so

> the bean's full nutritional bounty could be utilized.

>

> In a recent article titled, " Soy foods may not be all they're cracked up

> to

> be. " Joseph G. Hattersley writes that Soy contains " potent enzyme

> inhibitors,

> which block trypsin needed for protein digestion causing enlargement of

> the

> pancreas and even cancer. " Health Freedom News by Nat Health Fed. 818 357-

> 2181. Sept. 95 issue.

>

> More dangerous than pancreatic enlargement in adults is the use of SOY

> MILK

> for babies. Soy formulas cause excretion of zinc. Phytic acid in

> unfermented

> soy blocks mineral absorption and in fact, has been implicated in crib

> death.

> Soy milk is not a good source of calcium.

>

> In addition, the huge amount of Aluminum found in soy milk is hundreds of

> times that in mother's milk.

>

> True, mother's milk has cholesterol but it also has magical enzymes that

> banish the cholesterol's negative effects. Mother's milk is essential for

> the

> development of brain and nervous system which requires cholesterol.

>

> The last reason not to use soy milk is the famous PLASTIC effect. There

> are

> elements in soy beans which are used in making plastics. Unfermented soy

> beans, soy milk especially, will line the digestive track like a plastic

> film, impeding vitamin absorption, so soy milk as a steady diet is not a

> good

> idea.

>

> If we can't use soy milk and if a mother is getting allergic reactions in

> her

> child to breast milk, does that mean she should take her baby back to a

> plain

> super market cow's milk? No. First, she should quit all cow's milk

> products

> herself and continue to try to breast feed. Her consuming a large amount

> of

> bean and pulse foods and oats will give her ample milk and quitting cow

> products will make her baby's allergies go away. The mother does NOT need

> any

> cow products if her baby is allergic to traces of it in her milk. And

> another

> good idea would be to try goat's milk for formula as it has smaller fat

> globules and generally is well tolerated by babies. The healthfood store

> has

> raw certified goat's milk which is good.

>

> The negative of all pasteurized milks, (either goat or cow, either canned

> or

> fresh from the super market) is that heating any milk in a pasteurization

> process results in the fat turning into TRANSFATTY ACIDS which cause the

> damage ascribed to cholesterol. It lies on your aorta like pipe sludge!

>

> Transfatty acids are saturated. They are formed when any kind of fat is

> heated. It's what is negative in fried foods, shortening, margarine and

> most

> expeller produced vegetable oil. The heating is what hurts us ---not raw,

> natural, animal fats as found in raw cow, goat or mother's milk.

>

> Always make the effort to find raw milk from organic cows or goats, either

> at

> a nearby farm or at the healthfood store. I raised three of my four

> children

> in San Miguel de Allende, Guanajuato, Mexico, where raw goat and cow was

> delivered daily by a wonderful 90-year old Indian woman who climbed the

> mountain daily with two big rumbottles, one with cow, the other goat..

> What a

> delight. I recall those days fondly. My Spaniard husband was in horror of

> this, saying that a dangerous bacteria, brucillosis, could be in that

> milk,

> (undulant fever). Well, my kids never undulated and to this day, they have

> never needed to see a doctor.

>

> Raw milk, raw butter, raw cheese and meats and eggs cooked at low

> temperature

> in below-the-boil water can not harm us. It's high temperatures that turn

> the

> food into an aberration.

>

> I have seen gorgeous, big, powerful, disease-immune children born, where

> the

> parents ate only seeds and nuts, avocados, never touched animal milk or

> meat

> nor gave same to the infant after birth. My niece Marley is an example of

> fruit and nut parents and has legs like a chorus girl. So, I've seen that

> it

> is possible. If you go on this diet, you will avoid disease. If you want

> to

> be much healthier, the idea is not to eliminate meat, but to try eating

> LESS

> meat. To lose that super toxic, acidic effect, digest the meat to

> perfection

> by not eating meat with starches or sugars or juices. Also, use an alkalai

> 'buffer' of salad with every meat meal. Balance acid-reaction meat with a

> large salad and green vegetables. Meat and stomach acids will go through

> us

> faster and rot less and hurt us much less when balanced with alkaline

> greens.

> If we eat meat with starches, (a poor digestive combination as starches

> require an alkaline digestion,, meat requires acid) we get imperfectly

> digested flesh and a destructive fermenting in the G.I. tract. This in

> turn

> insults the kidneys, produces edema. Starches are also fiber-free and slow

> down the passage of meat, delaying it by hours, so that the meat has time

> to

> rot to a dangerous degree. This pollutes the colon, where most final,

> vitamin

> absorption is taking place. Slow moving wastes are toxic to the body. Re-

> absorption of rot is much more harmful than the small amount of

> cholesterol

> in lean animal products.

>

> There was a study made once, the Framingham study, which studied

> meat-eaters

> for over 40 yrs. In l972, the researchers published its discoveries. They

> found people with " most cholesterol in their diet, weighed the least, had

> least serum cholesterol and the most energy. " Probably because so many

> vegetarians of that day that used beans (l00% starch, became total high-

> insulin Gordos.) Science still touts that study when it says maybe

> vegetarians can let a little animal protein into their lives. Milk (but

> unpasteurized is best) is a treat occasionally. Butter is given generously

> by

> the cow and causes no suffering. Slathering vegetables with butter makes

> their minerals more assimilable to humans and more filling. The Krishnas

> say

> " Milk is l00 times more nutritious and hunger staving than vegetables,

> meat

> l00 times more hunger staving and filling than milk, but ghee is l00 times

> more hunger staving and filling than meat. " Ghee is a better form of

> butter

> as it has been clarified and de-dairyfied. Skim your butter over the fire,

> put the white foam into cookie recipes and give them away. Keep the

> clarified, yellow oil in fridge for yourself!

>

> RAW egg yolks from free-roaming chickens (happy) fed flax seed meal are

> clean. Eggs have lecithin and minerals, are wonderful brain food for all

> of

> us but if the chicken is stacked in wire cages in factories bigger than

> football fields, it's suicide food. And in this era of mechanized

> agribusiness, wonder if chickens have been fed that lethal soylent green

> killer-feed made of dead, cut up sheep, which created the 'Mad Cow'

> debacle.

> One might be wise to shy away from chicken, lamb, pig and beef foods that

> could have been fed sheep carcasses made into animal feed. Two years ago

> that

> was made illegal but this is a genetic disease so sick breeding stocks

> continue to give us madcow disease which we think is Alzheimers. (Read

> other

> article on this site on madcow!).

>

> In the last analysis, it might e safer to supplement a vegie, grain, fruit

> diet with fermented soy products as they are fountains of youthening

> hormones

> and vitamins, avoid all animal products as well as soy milk.

>

> Besides lacking cholesterol which babies require, soy milk is cystine and

> methione deficient. The body cannot synthecize these two amino acids. They

> must be in the diet, that day. Adults can mix soy products with grains

> rich

> in cystine and methione, But in a mono diet, such as babies are on, Soy

> cannot replace animal or human milk. Health Freedom News, Pasadena CA.

> March

> 91, Jay F Scheer, Pg 7

>

> Last of all, be aware of PHYTIC ACID, a dangerous acid in the entire

> vegetable kingdom. As the soy bean in its natural form was loaded with

> phytic

> acid, an acid designed by plants to have such a serious downside, so as to

> keep any beasts from ever nibbling at them! PHYTASE is the Catch 22 of all

> vegetarians as grass, leaves, beans, seeds, grains, tahini, nuts and whole

> grain breads all have this acid, which inhibits assimilation of minerals.

> Plants designed themselves to be inedible to animals. It was their way of

> surviving.

>

> HEALTHFOODERS who are using plant source proteins to take the place of

> animal

> proteins need a special technology to keep phytic acid from harming them.

> It's not difficult. One must sprout all seeds, grains, pulse like lentils

> or

> beans a minimum of two hours or overnight before cooking them. Then,

> discard

> the water and cook over low heat or in the case of soy, use only fermented

> soy products and last, we should all take mineral supplements. To prevent

> all

> those seeds, grains, vegetables and plant products from giving a new

> vegetarian an overdose of phytic acid, remember: supplement minerals by

> simply adding sea weed to your diet, to soups and rice rolls, or

> dandelion,

> alfalfa tablets.

>

> When you make bread, after you add liquid to the dough, let your flour

> rest

> for two hours at l00 degrees. If you buy bread, buy only sprouted grain

> breads. Your healthfood store will definitely have one or two brands.

>

> You can't be careless with Phytase. It causes minerals to be excreted,

> strips

> the bones, and prevents assimilation of the minerals offered in the food

> itself. Those plants were damn cagy when they designed themselves. They

> were

> planning NOT to be edible to humans!

>

> Use soy, vegetables, supplements, proper food combining and use proper

> cooking techniques to get around the phytase problem and you'll be fine.

> The

> bounty of vitamins and subtle, solar energies that you find in plants,

> seeds,

> sprouts, vegetables far outweighs these tiny drawbacks which can be worked

> out.

>

> There is another problem associated with most of the soy products in the

> marketplace and that is its bulk. A healthfood researcher of my

> acquaintance

> once asked a public coroner if he saw a difference in the bodies of

> vegetarians versus meat eaters. The coroner responded that yes.

> Vegetarians

> who ate soy beans had a prolapsed colon from all the soy cellulose.

> There's a

> way to work around that. To avoid the prolapse effect, use miso, tempeh

> and

> tofu (not soy concentrate or soy isolate).

>

> The last problem associated with soybean use is that regular use of soy

> products with their wonderful, huge Vitamin B spectrum creates an

> increased

> need for the one B vitamin that soy does not have: Vitamin B-12. Keep a

> bottle of sub-lingual B-12 in the house at all times. Some sources feel

> that

> most B-12 is useless, that only genuine methyl-cobalamin works. That

> information is in the article here on this site called algae.

>

> There are plenty of other vegetarian proteins: nuts, avocados, sprouts,

> humus, beans, pulse, dal, but a delicious part of your protein arsenal is

> tofu made into vege-burgers.

>

> If you can't find tofu in your area, make your own. Avoid those vegie

> burgers

> that are showing up in supermarkets lately because they are made of soy

> isolates and soy concentrates which are produced by industry as a waste

> product of plastic manufacture or soy oil manufacture and they have that

> cellulose effect.

>

> It was just plain greed by the manufacturers that let them override the

> research. Seems there's so much of this fluffy pith left that it just made

> good business sense to find a use for it. So they dumped it on us. This

> fluffy sawdust has its phytic acid 100% intact hence to it it would be

> detrimental to your health. It not only swells up the colon, prolapsing

> it,

> but it causes the pancreas to become swollen and ill.

>

> All those soy isolate and soy concentrate products should be used to stuff

> sofas or given to cows who are ruminants and can chew their cud and break

> down the bean pith.

>

> Another soy product to avoid is soy oil. Soy oil is so filled with the

> lethal

> petroleum chemicals used to strip the soy bean of its oil, that it is

> virtually a toxic waste. When buying cooking oils, stick with sesame and

> olive, which have no pesticide residues at all.

>

> In the last analysis, even with its phytic acid intact, soy beans have no

> saturated fat so they lower the cancer statistic. They do not acidify the

> body or rot in the colon the way meat and eggs do but they have a

> downside.

> They are loaded with phytic acid which excretes minerals. They are loaded

> with that plastic factor that lines the gut and impedes assimilation. But

> once fermented into tofu, all the problems disappear, and SOY is your best

> friend. RECIPE FOR TOFU: Soak beans 36 to 48 hours changing water every 12

> hours. Rinse, blend in a food processor or blender with a little purified

> water, until pureed. Strain once through fine mesh strainer, then drop the

> lump into a pot of boiling purified water and boil for a few minutes.

> Cool.

> Add a little lemon juice to clot it, then lift out the curd, set in cheese

> cloth to drain, discard whey. Place in 1 lb size molds to cake up. Store

> in

> fridge bathed in purified water. Change water daily.

>

> NOTE: The whey of the soy is high mineral and useful for soups, petfood,

> pig

> slop and probably to bathe in and pour on plants in the garden. Experiment

> and let us know of other uses you find. To set hair? Starch clothing? Get

> inventive!

>

> Soy Bean Chemistry and Technology Volume I, 1972.NOTES: " Nourishing

> Traditions " a pro-meat cookbook by Sally Fallon, a soy researcher who said

> that all the literature she has read warns of the dangers of Phytic acid

> except one article written by a man named Messina, a spokesperson for soy

> industry. He excused phytic acid. Rice protein has phytic acid.

>

> The body stores vitamins A, D and Vit B 12 for years. A robust person can

> go

> years without animal products, but growing children need dairy fats and

> codliver oil, full of DHA, long chain fatty acids, needed for the brain.

>

> To maintain strong bones and still eat vegetables and get their incredible

> vitamin bounty, don't just soak. SUPPLEMENT: As today, all commercial farm

> soils are mineral-depleted, it is important to supplement minerals.

>

> There are many ways to go: 'sea minerals', 'alfalfa tablets' are mineral

> rich. So is kelp or dulse or the many kinds of seaweeds oriental stores

> sell

> for wrapping rice. Dandelions are found dried in tablets. Or, have huge

> dark

> green salads with a dressing made of good oil, to aid in those minerals

> being

> absorbed.

>

> Always take extra calcium. There are many forms of calcium. Holistic

> healers

> feel that bone meal or Calcium citrate forms are the most assimilable.

> Make

> certain the formula also contains Vitamin D, boron, magnesium, selenium as

> this aids in assimilation of calcium. There are many other trace minerals,

> boron, magnesium, copper (*LIST). Supplement them. These will fully

> restore

> the minerals excreted by the body when phytic acid containing foods are

> eaten. Remember to take a Cod Liver Oil capsule when you do your mineral

> formulas as the Vitamin D helps minerals be fully absorbed.

>

> HANDLING GRAINS: Always soak and pre-sprout grains before cooking them.

> Two

> hours in water is enough time for them to spring into life. Discard the

> water

> with phytic acid in it. During World War II, when England turned to

> unmilled,

> whole grain products, English children began getting rickets giving

> healthfood a bad name over there. The milling process involved with their

> former diet of white bread had removed the phytic acid, so they did get

> their

> minerals but the whole grain proved tricky to thus unfamiliar with the

> acids

> in them.

>

> True, with the unmilled bread, heart disease disappeared in Britain, their

> nerves were strong due to all the B-Vitamins in the whole grain, but

> mineral

> loss produced rickets.

>

> Whole wheat products have so much phytase that they literally can cause

> severe mineral depletion. But this problem disappears entirely if the

> grain

> is sprouted first. Today, healthfood stores offers sprouted grain bread.

> Frequently it's called flour-less bread or Bible bread, Or Ezekiel 4:9

> after

> the bible passage that goes " take unto thee wheat, barley, beans, lentils

> and

> millet and spelt, put them in one vessel, soak it before you make bread of

> it. "

>

> In home bread making, let the yeasted dough rise for two hours at l00

> degrees

> to deactivate phytic acid.

>

> Soaked grains (rice, pulse, barley) will help you say goodbye to the

> danger

> of osteoporosis. Think it out, pre-soak, throw water away, cook at low

> heat,

> supplement your diet with calcium plus absorption factors like D,

> magnesium,

> boron, and use soy products as often as you can, instead of the flesh of

> living creatures.

>

> ________________

>

> Joseph Hattersley, " Cot Death " SID syndrome. (360) 491-1164 is telephone.

> Address: 7031 Glen Terra Court SO EAST, Olympia WA 98503-7119 and go to

> http://www.mercola.com/newpage11.htm to read about soy problems.

>

> Milk Without the Moo

> A Soy Product Gets A Major Makeover

> (Photo by Renee Comet/Styled by Lisa Cherkasky - For The Washington Post)

>

> (Also said to be making men infertile, because of the estrogen. N)

>

> http://www.washingtonpost.com/wp-dyn/articles/A48124-2002Jan1.html

>

> By Carole Sugarman

> Washington Post Staff Writer

> Wednesday, January 2, 2002; Page F01

>

> Five years ago, someone decided to think outside the box. Back then, soy

> milk

> was poured into aseptic (shelf-stable) boxes where it sat in a health food

> store or on a grocery shelf, sometimes in a specialty foods aisle that was

> away from mainstream shoppers.

>

> Then in 1996, White Wave, makers of Silk, decided to put its soy milk in

> cartons and sell them chilled. And pit them squarely against dairy milk.

>

> Other soy manufacturers followed. Recently, General Mills and Dupont

> Protein

> Technologies International launched 8th Continent, a refrigerated soy milk

> packaged in a sleek blue plastic bottle that stands out from the crowd of

> dairy and soy cartons. Now, refrigerated soy milks outsell the

> shelf-stable

> variety, according to SPINS Inc., a San-Francisco-based market research

> firm

> that provides information to health food manufacturers.

>

> But there's more to it than just the new location and the new container.

> Soy

> milk, made from combining extracted whole soybean solids or other soy

> proteins with water, has always had a " beany " flavor component. New

> processing methods have helped to remove that flavor and sweeteners and

> flavorings (vanilla is the country's bestseller) have made the milky

> liquid

> more palatable. " The quality has gone from a dingy yellow liquid to an

> almost

> milk-like product, " says Andy Jacobson, president of natural products for

> The

> Hain Celestial Group, which makes WestSoy soy milks.

>

> An Asian staple domesticated by the American health-food industry some 30

> years ago, soy milk now has taken off, with sales in the United States

> growing from $1.5 million in 1980 to nearly $550 million in 2001. The most

> rapidly growing segment is supermarkets, drug stores and mass

> merchandisers,

> whose sales more than tripled from $77 million in 1999 to $242 million in

> 2001, according to SPINS.

>

> These numbers have not gone unnoticed by the dairy industry. In February

> 2000

> the National Milk Producers Federation filed a complaint with the Food and

> Drug Administration seeking to banish the term " soy milk " from grocery

> shelves and dairy cases. The milk producers argued that the liquid

> extracted

> from soybeans is not milk and that the soy manufacturers were taking

> advantage of the positive image of dairy terminology in their labeling.

>

> While soy milk consumption is still small compared with dairy milk

> consumption, its growing popularity is not surprising. Studies have shown

> that soy may have a positive effect on everything from menopausal symptoms

> to

> cancer, osteoporosis and heart disease. In 1999, the federal government

> began

> permitting the labels of soy-based foods containing at least 6.25 grams of

> soy protein per serving to state that the product may reduce the risk of

> heart disease. Soy milk manufacturers were quick to start using this

> health

> claim, as most soy milks contain at least that amount of soy protein in an

> eight-ounce serving. (Still, you have to drink four glasses per day, as

> research shows that 25 grams of soy protein is needed to derive those

> health

> benefits.)

>

> While some consumers are turning to soy milk for its positive effects,

> another audience seeks soy as a replacement for dairy products.

> Vegetarians

> who want to avoid dairy are one segment of this group, and those suffering

> from lactose intolerance are another. The National Digestive Diseases

> Information Clearinghouse estimates that between 30 and 50 million

> Americans

> are unable to digest lactose, the predominant sugar in dairy milk.

>

> This growth has been great for the product but at times confusing for

> consumers. There are so many differences among soy milks that it's hard to

> know what's in them, how they compare and which you should buy. The range

> of

> flavors is vast, so personal preference plays a large role. And, in

> addition

> to the soy milks on supermarket shelves, some local Chinese and Vietnamese

> markets make it fresh every day. At Mee Wah Lung market in Chinatown

> patrons

> know that fresh, warm soy milk (with and without sugar) is available 11

> a.m.

> to 1 p.m. every day.

>

> This guide may help you sort out the differences:

>

> Fortified Vs Non-Fortified

>

> One big difference between soy milk and dairy milk is the amount of

> calcium

> each naturally contains. While soybeans do have some calcium, " it's not a

> whole lot, " says Cynthia Sass, spokeswoman for the American Dietetic

> Association, and an avid soy milk drinker.

>

> The early soy milks introduced in the United States were not fortified

> with

> calcium (nor Vitamins A and D) to approximate the nutrient content of

> dairy

> milk because they were never intended to be a substitute for regular milk.

> It

> was only after a more mainstream audience got interested that soy milk

> manufacturers began fortifying the milk. Still, many companies continue to

> make an unfortified version.

>

> Which should you buy? If you're replacing dairy milk with soy milk, buy a

> fortified one, suggests Sass. If you're just adding soy milk to your diet

> and

> plan to continue to consume lots of cheese, yogurt and regular milk, then

> it's not as crucial to buy a fortified product, she added.

>

> Nonfat, Low-Fat and Full Fat

>

> Most full-fat soy milks have about the same amount of calories and fat as

> 2

> percent dairy milk. But unlike dairy milk, they have no cholesterol, and

> the

> fat is plant-based -- " the healthy type, " says Sass. In other words, it's

> not

> necessary to purchase fat-free or low-fat soy milk, she says. In addition,

> when the fat is reduced in soy milk (primarily by diluting it with water),

> the protein level goes down. And it's the protein that makes soybeans so

> beneficial in the first place.

>

> In fact, says Peter Golbitz, president and publisher of Soyatech -- a

> market

> research firm that provides services for the soybean, oilseed, and food

> and

> feed industries -- if you're buying soy milk strictly for its nutritional

> benefits, then " look for products with the highest protein levels. " These

> drinks also tend to be thicker and creamier. On the other hand, if you're

> looking for a lighter, refreshing drink, a soy milk lower in fat and

> protein

> may be more suitable, he added.

>

> Isoflavone Content

>

> Isoflavones, a plant form of estrogen found in soy protein, is believed by

> some to provide beneficial effects, particularly to women experiencing

> symptoms of menopause. (Research indicates that the isoflavones themselves

> are not effective unless they bond with the protein, so isoflavone

> supplements are quite controversial.) However, many soy manufacturers

> splash

> the isoflavone content of their soy milk on their labels, even though it's

> unclear that more is better. Manufacturers say that there are wide

> variances

> in the isoflavone content that occurs in soybeans, and the labels reflect

> that.

>

> The label of VitaSoy Creamy Original soy milk, for example, says it

> contains

> 60 milligrams of " naturally occurring " isoflavones per serving,

> significantly

> higher than the 30- to 40-milligram range found in many other full-fat

> products.

>

> " It all has to do with our formula as well as our proprietary process, "

> says

> C.J. Hartman, spokesman for VitaSoy.

>

> Dietitian Sass, however, believes that it's not necessary to buy a soy

> milk

> that is heavily laden with isoflavones. " The consensus is that the amount

> that is naturally found is helpful, " she said.

>

> Carbohydrate Content

>

> Organic cane juice, brown rice syrup, barley malt -- most soy milks are

> sweetened to make them more drinkable. The type and amount of sweetener

> will

> affect the flavor, as well as the carbohydrate content. Dairy milk, which

> contains naturally occurring sugar, comes in at between 12 and 15 grams of

> carbohydrates per serving. Some soy milks, particularly the flavored ones,

> can contain considerably more, says Sass. Her advice: " Just watch it. "

>

> Refrigerated Vs Aseptic

>

> Most refrigerated and shelf-stable aseptic soy milks are processed

> practically identically, using ultra-high temperature pasteurization, says

> Bill Fenske, director of research and development at Sunrich, a Minnesota

> company that makes soy milk ingredients. The difference between them is

> the

> way they are packaged, he said.

>

> According to WestSoy, which makes both kinds of soy milk, the aseptic

> container has a foil layer in the middle that prevents air or moisture

> from

> entering, allowing the unopened milk to remain sterile for at least a

> year.

>

> The refrigerated packaging lacks this foil layer, so it's more permeable,

> requiring refrigeration to maintain its freshness, according to WestSoy.

>

> Since they are both processed the same, most people cannot tell a

> difference

> in taste between the aseptically packaged and the refrigerated kind, so

> long

> as they as both served chilled, says Jacobson of WestSoy.

>

> In fact, in a blind tasting of 40 different soy milks, author Dana Jacobi

> found that the top three choices of most of the panel came in shelf-stable

> boxes. " Since we all assumed before the tasting that milk we saw as

> 'fresh'

> would taste better, this was quite a surprise, " she writes in her new

> book,

> " Amazing Soy, " (William Morrow, $20).

>

> Cooking Properties

>

> " I have found almost identical results between soy milk and cows' milk, "

> says

> vegetarian cookbook author Mollie Katzen, who tests recipes for her books

> using both kinds.

>

> Jacobi, who says she has cooked with almost every brand and variety of soy

> milk, believes it can be substituted equally in recipes calling for dairy

> milk, but with a few caveats. For one, says Jacobi, " in most cooking, I

> use

> an unsweetened soy milk. " Although it's more difficult to find (WestSoy

> and

> Pacific are two companies that make unsweetened varieties), Jacobi says

> when

> she's making savory dishes such as cream of broccoli soup, " Who wants

> sugar? "

>

> In addition, Jacobi has found that soy milk sometimes caramelizes and

> turns

> brown when heated, so she tries to use it in recipes with " high color "

> ingredients. When it comes to making pastry cream with soy milk, for

> example,

> she'll usually do a chocolate-flavored one.

>

> And just as there are notable differences between cooking with skim milk

> and

> higher fat dairy milks, soy milks vary in texture depending on their fat

> and

> protein content.

>

> Taste

>

> People are " very agreeable " to the idea that soy " can address many

> different

> kinds of health needs, " says Linda Gilbert, president of HealthFocus, an

> international market research firm. " But for those not already in the soy

> milk camp, taste is a huge obstacle, " she said.

>

> For the uninitiated, Golbitz of Soytech suggests buying three or four

> different products to compare them against each other. " If you buy just

> one,

> you'll just compare it to cows' milk, " he said.

>

> It also depends on how you will be using it. Dietitian Sass regularly buys

> two or three different soy milks: For cereal, she prefers a lighter,

> thinner

> soy milk; for vegetable dishes, a bland one. " The one I use in coffee has

> a

> much thicker and nuttier taste, " she added.

>

> To get acclimated, Jacobi advises newcomers to mix soy milk equally with

> dairy milk, then gradually increase the amount of soy. " Remember when you

> switched from full-fat [dairy milk] to skim? " she said. " Now full fat is

> like

> drinking cream. "

>

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> **COPYRIGHT NOTICE**

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>

March 20, 2005

FYI---My daughter, a vegetarian ate a lot od soy products for years---she wound up with a growth on her thyroid. My granddaughters were brought up on soy formula---they both had breasts before their teens. My nine year old granddaughter has large breasts and copious underarm hair...121 <121 wrote:

>© 200 2 The Washington Post Company > >http://www.rense.com/general18/darkside.htm > > > >The Dark Side Of Soy > >(Note - We have long been opposed to soy products for a number of reasons, >most of which are detailed in these links below. We recommend Rice Dream (OK >if they didn't put canola oil in!!N) which comes in three flavors and is made >with an excellent water source which contains no fluoride among other good >attributes. -ed) > > >Hi Jeff > >I noticed your link to an article on soy products (Milk Without the Moo A Soy >Product Gets A Major Makeover), and thought I would send this along to >balance the picture. I was certainly a believer in soy until I started

>learning a bit... > > >THE OTHER SIDE OF SOY - SCIENTISTS CONCERNED OVER POTENTIAL HEALTH RISKS > >".......But two of the FDA,s experts on soy - Doerge and his colleague, >Daniel Sheehan - have stepped forward to criticize their own agency's claim >and even attempted in vain to stop the recommendation...." > >and > >"We are doing a large uncontrolled and unmonitored experiment on human >infants." --Dr. Daniel Sheehan, research scientist for the FDA and expert on >soy > >http://abcnews.go.com/onair/2020/2020_000609_soy_feature.html > >___ > >Scientists Protest Soy Approval In Unusual Letter, >FDA Experts Lay Out Concerns > >Researchers Daniel Doerge and Daniel Sheehan, two of the Food and Drug >Administration,s experts on soy, signed a letter

of protest, which points to >studies that show a link between soy and health problems in certain animals. >The two say they tried in vain to stop the FDA approval of soy because it >could be misinterpreted as a broader general endorsement beyond benefits for >the heart. > >The text of the letter follows. > >DEPARTMENT OF HEALTH and HUMAN SERVICES Public Health Service, Food and Drug >Administration National Center For Toxicological Research Jefferson, Ark. >72079-9502 Daniel M. Sheehan, Ph.D. Director, Estrogen Base Program Division >of Genetic and Reproductive Toxicology and Daniel R. Doerge, Ph.D. Division >of Biochemical Toxicology February 18, 1999 Dockets Management Branch (HFA- >305) Food and Drug Administration Rockville, MD 20852 To whom it may concern, > >We are writing in reference to Docket # 98P-0683; "Food Labeling: Health >Claims; Soy Protein and Coronary

Heart Disease." We oppose this health claim >because there is abundant evidence that some of the isoflavones found in soy, >including genistein and equol, a metabolize of daidzen, demonstrate toxicity >in estrogen sensitive tissues and in the thyroid. This is true for a number >of species, including humans. Additionally, the adverse effects in humans >occur in several tissues and, apparently, by several distinct mechanisms..." > >http://abcnews.go.com/onair/2020/2020_000609_soyfdaletter_feature.html > >___ > >The Dark Side of Soy - Supplements May Do More Harm Than Good > >http://www.businessweek.com/2000/00_51/b3712218.htm > >___ > > > >Soy Story - The Politics Behind the Boneless Protein >By

Britt Bailey > >..... "While soy production is growing, so is talk of its purported >benefits. Everywhere you turn it seems the media is touting soybeans and >their derivatives. The powers that be, namely Monsanto, DuPont, Cargill, >Archer Daniels Midland are betting their future on soy. > >Back in the wings, a growing number of scientists are quietly expressing >concerns over soy's hidden risks. It is, after all, a plant-borne hormone. >And as history has shown , adding hormones to the body is fraught with >danger".... > >http://www.cetos.org/agbioarticles/soystory.html > >___ > >TOO MUCH TOFU INDUCES "BRAIN AGING" - STUDY > >A Hawaii research team says high consumption of the soy product by a group of >men lowered mental abilities > >http://starbulletin.com/1999/11/19/news/story4.html > >___ > > >PHYTOESTROGENS: ANTI-THYROID AGENTS > >So just what are these goitrogenic agents? In 1997 research from the FDA's >National Center for Toxicological Research (NCTR) showed that the darling of >the soy industry, the isoflavone genistein, was a potent inhibitor of Thyroid >Peroxidase (TPO); in fact genistein is a more powerful inhibitor of TPO than >common anti-thyroid drugs! If genistein could inhibit TPO in vitro, it >follows that it could result in an elevation of Thyroid Stimulating Hormone >(TSH), and a subsequent decrease in thyroxine (T3) in vitro; in other words >consumption of the soy isoflavone genistein might result in hypothyroidism >and goitre. > >Recent research leaves little doubt that dietary isoflavones in soy have a

>profound effect on thyroid function in humans. A study by Japanese >researchers concluded that intake of soy by healthy adults for a long >duration caused enlargement of the thyroid and suppressed thyroid >function.... > >http://www.soyonlineservice.co.nz/thyroid.htm > >___ > >The Developmental Toxicity of Phytoestrogens in Experimental Animals: Are >There Concerns For Humans? > >http://soyfoods.com/symposium/oa7_8.html > >___ > >Tons more articles at >http://www.soyonlineservice.co.nz/Site_Map.htm > > > > >-- >Rense.com

> >-- > >http://www.rense.com/health/soyitisntso.htm > > >Soy It Isn't So - The >Problems With Using >Soy Bean Foods >From Anita Sands ><astrology > > >In the early 1960's, medical researchers discovered that a diet high in >animal flesh and saturated fats was what had been eaten by people with a >spectrum of disease from kidney damage, cancer, atherosclerosis, strokes to >osteoporosis. > >Meat was high in a substance called uric acids which stressed the kidneys so >that edema conditions started in middle age. Vegetarian proteins would sail >through human kidneys with ease while meat protein did not. Animal flesh puts >uric acid 'puff' on our faces over the years as a kind of

edema built up. The >proof is that elderly meat-eaters all look alike, having faces like round >meat pies at age 60. You can see no resemblance to the person they were at >20, whereas vegetarians keep the facial contours of a 20 year old until they >are 90. Think of actors Cloris Leachman and Dennis Weaver or that relative >youngster, Lindsay Wagner all of whom have no facial change. > >Animal flesh is high in saturated fats, cholesterol, hence it created heart >disease and strokes, the #2 and #3 killers in the USA. > >What is less known to conventional science is that the human body tends to >view animal protein as a 'foreign protein invader,' hence the meateater's >immune system is always deployed, on a state of Red Alert by all the burger >coursing through the veins. Meat eaters never have really good immune systems >and are vulnerable to viral and bacterial attack. >

>The kidneys try to compensate for all the nitrogen in meat and rob the bones >of calcium to do it. > >Even conventional doctors tell us that meat is an 'acid' reaction food and >all that stomach acid and rotting meat running through our GI tract causes >our bodies to turn acidic. The body wants to return to an alkaline state and >compensates the only way it knows. It withdraws alkaline calcium from the >bones. > >Excretion of minerals (prime among these calcium,) causes arthritis, gout, >bone degeneration and osteoporosis making our skeletons shrink, porous and >brittle and as the bone calcium moves around, settling inside the spine, >compressing spinal nerves with resulting neuropathy. > > >For the record, there are other foods that turn bones to powder: acidic 'pop' >sodas, pastuerized citrus and tomato products, coffee and TEA---the diuretics >beverages

Americans most often choose to drink, all of which wash away >minerals wholesale. > >NO DOCTOR would give diuretics to a patient without arranging for mineral >replacement therapy yet we gulp acidic drinks as a skeleton-destroying way of >life. Horrifyingly, the bones of tea/coffee/pop drinkers are going through >their bladders, down the pipes and into the deep blue sea. No wonder ocean >water is such a fountain of minerals! A million years of our ancestors bones >are probably floating around in it. > >Besides mineral-excreting, there is one more problem with meat-eating. In the >sixties, a legion of Tibetan and Hindu Yogi mystical gurus arrived in the >U.S., telling us of the sensitivity and intelligence of all cows but most >evident to farmers who raised these animals from childhood, saying that every >animal in the barnyard was a conscious, friendly, loving creature. . They

>told us to imagine the fear and panic of a friendly, trusting being confined >near a slaughter house, smelling their friends' blood for days, then finally >dragged to a bloody spot and butchered, some as babies, painfully separated >from their mothers for the last week of their life. They asked us to imagine >eating that flesh so full of fear and pain hormones and the karma of eating >this kindly creature, thusly participating in his murder and its grief. > >That thought works for me. I have become unable to look at meat in the >butcher's case. If these thoughts don't stop you from eating animals, think >of your karma and the lack of ethics at eating sentient beings. If that >doesn't work, there's one more thing. The flesh eater inhales a large dose of >the exact mood hormones that are in that terrfied animal contributing to our >own panic and anxiety. Meat gives depression. >

>Hearing all this was too much for tender hearted young Americans of the >sixties. En masse, a generation decided to embrace the soybean and sin no >more. > >Going vegie seemed a viable alternative. Americans looked around and found >that Soy, at first glance, was the king of vegetable proteins. On a lab >analysis read-out, the bean looked damn good. Large percentage of protein, >huge amounts of B complex, full of plant estrogens that keep youth hormones >in our bodies and unsaturated, omega 3 fatty acids that keep veins clean and >aid in weight loss. Soy seemed to be a fountain of youth. > >News about soy got out and many Americans abandoned meat wholesale and >switched to soy products. I remember feeding my children soy grits. THEY >HATED THEM. Maybe rightfully so. > >Everyone thought that the soybean was a well-tested food with a good >reputation. Soy had kept

China going through 5,000 years of famines. The >Chinese felt the soy bean was a fountain of Vitamins which prevented the hair >from going white, but of course, orientals did not use the overbred, >hybridized oil-giving bean we farm today, nor did they use the large variety >of soy isolate products that Americans created. They used miso, tempeh and >tofu exclusively. > >The Chinese had tested the bean on its enormous population over the centuries >and found that while pigs thrived on soy mash, the straight 'bean' could >create health havoc in humans. There was something in it that prevented >assimilation of minerals, which could only be deactivated by fermenting. >Oriental soy foods were then uniformly fermented as miso, soy or tempeh so >the bean's full nutritional bounty could be utilized. > >In a recent article titled, "Soy foods may not be all they're cracked up to >be."

Joseph G. Hattersley writes that Soy contains "potent enzyme inhibitors, >which block trypsin needed for protein digestion causing enlargement of the >pancreas and even cancer." Health Freedom News by Nat Health Fed. 818 357- >2181. Sept. 95 issue. > >More dangerous than pancreatic enlargement in adults is the use of SOY MILK >for babies. Soy formulas cause excretion of zinc. Phytic acid in unfermented >soy blocks mineral absorption and in fact, has been implicated in crib death. >Soy milk is not a good source of calcium. > >In addition, the huge amount of Aluminum found in soy milk is hundreds of >times that in mother's milk. > >True, mother's milk has cholesterol but it also has magical enzymes that >banish the cholesterol's negative effects. Mother's milk is essential for the >development of brain and nervous system which requires cholesterol. > >The last reason

not to use soy milk is the famous PLASTIC effect. There are >elements in soy beans which are used in making plastics. Unfermented soy >beans, soy milk especially, will line the digestive track like a plastic >film, impeding vitamin absorption, so soy milk as a steady diet is not a good >idea. > >If we can't use soy milk and if a mother is getting allergic reactions in her >child to breast milk, does that mean she should take her baby back to a plain >super market cow's milk? No. First, she should quit all cow's milk products >herself and continue to try to breast feed. Her consuming a large amount of >bean and pulse foods and oats will give her ample milk and quitting cow >products will make her baby's allergies go away. The mother does NOT need any >cow products if her baby is allergic to traces of it in her milk. And another >good idea would be to try goat's milk for formula as it has

smaller fat >globules and generally is well tolerated by babies. The healthfood store has >raw certified goat's milk which is good. > >The negative of all pasteurized milks, (either goat or cow, either canned or >fresh from the super market) is that heating any milk in a pasteurization >process results in the fat turning into TRANSFATTY ACIDS which cause the >damage ascribed to cholesterol. It lies on your aorta like pipe sludge! > >Transfatty acids are saturated. They are formed when any kind of fat is >heated. It's what is negative in fried foods, shortening, margarine and most >expeller produced vegetable oil. The heating is what hurts us ---not raw, >natural, animal fats as found in raw cow, goat or mother's milk. > >Always make the effort to find raw milk from organic cows or goats, either at >a nearby farm or at the healthfood store. I raised three of my four children

>in San Miguel de Allende, Guanajuato, Mexico, where raw goat and cow was >delivered daily by a wonderful 90-year old Indian woman who climbed the >mountain daily with two big rumbottles, one with cow, the other goat.. What a >delight. I recall those days fondly. My Spaniard husband was in horror of >this, saying that a dangerous bacteria, brucillosis, could be in that milk, >(undulant fever). Well, my kids never undulated and to this day, they have >never needed to see a doctor. > >Raw milk, raw butter, raw cheese and meats and eggs cooked at low temperature >in below-the-boil water can not harm us. It's high temperatures that turn the >food into an aberration. > >I have seen gorgeous, big, powerful, disease-immune children born, where the >parents ate only seeds and nuts, avocados, never touched animal milk or meat >nor gave same to the infant after birth. My niece Marley is an

example of >fruit and nut parents and has legs like a chorus girl. So, I've seen that it >is possible. If you go on this diet, you will avoid disease. If you want to >be much healthier, the idea is not to eliminate meat, but to try eating LESS >meat. To lose that super toxic, acidic effect, digest the meat to perfection >by not eating meat with starches or sugars or juices. Also, use an alkalai >'buffer' of salad with every meat meal. Balance acid-reaction meat with a >large salad and green vegetables. Meat and stomach acids will go through us >faster and rot less and hurt us much less when balanced with alkaline greens. >If we eat meat with starches, (a poor digestive combination as starches >require an alkaline digestion,, meat requires acid) we get imperfectly >digested flesh and a destructive fermenting in the G.I. tract. This in turn >insults the kidneys, produces edema. Starches are also

fiber-free and slow >down the passage of meat, delaying it by hours, so that the meat has time to >rot to a dangerous degree. This pollutes the colon, where most final, vitamin >absorption is taking place. Slow moving wastes are toxic to the body. Re- >absorption of rot is much more harmful than the small amount of cholesterol >in lean animal products. > >There was a study made once, the Framingham study, which studied meat-eaters >for over 40 yrs. In l972, the researchers published its discoveries. They >found people with "most cholesterol in their diet, weighed the least, had >least serum cholesterol and the most energy." Probably because so many >vegetarians of that day that used beans (l00% starch, became total high- >insulin Gordos.) Science still touts that study when it says maybe >vegetarians can let a little animal protein into their lives. Milk (but >unpasteurized is best) is

a treat occasionally. Butter is given generously by >the cow and causes no suffering. Slathering vegetables with butter makes >their minerals more assimilable to humans and more filling. The Krishnas say >"Milk is l00 times more nutritious and hunger staving than vegetables, meat >l00 times more hunger staving and filling than milk, but ghee is l00 times >more hunger staving and filling than meat." Ghee is a better form of butter >as it has been clarified and de-dairyfied. Skim your butter over the fire, >put the white foam into cookie recipes and give them away. Keep the >clarified, yellow oil in fridge for yourself! > >RAW egg yolks from free-roaming chickens (happy) fed flax seed meal are >clean. Eggs have lecithin and minerals, are wonderful brain food for all of >us but if the chicken is stacked in wire cages in factories bigger than >football fields, it's suicide food. And in this era of

mechanized >agribusiness, wonder if chickens have been fed that lethal soylent green >killer-feed made of dead, cut up sheep, which created the 'Mad Cow' debacle. >One might be wise to shy away from chicken, lamb, pig and beef foods that >could have been fed sheep carcasses made into animal feed. Two years ago that >was made illegal but this is a genetic disease so sick breeding stocks >continue to give us madcow disease which we think is Alzheimers. (Read other >article on this site on madcow!). > >In the last analysis, it might e safer to supplement a vegie, grain, fruit >diet with fermented soy products as they are fountains of youthening hormones >and vitamins, avoid all animal products as well as soy milk. > >Besides lacking cholesterol which babies require, soy milk is cystine and >methione deficient. The body cannot synthecize these two amino acids. They >must be in the

diet, that day. Adults can mix soy products with grains rich >in cystine and methione, But in a mono diet, such as babies are on, Soy >cannot replace animal or human milk. Health Freedom News, Pasadena CA. March >91, Jay F Scheer, Pg 7 > >Last of all, be aware of PHYTIC ACID, a dangerous acid in the entire >vegetable kingdom. As the soy bean in its natural form was loaded with phytic >acid, an acid designed by plants to have such a serious downside, so as to >keep any beasts from ever nibbling at them! PHYTASE is the Catch 22 of all >vegetarians as grass, leaves, beans, seeds, grains, tahini, nuts and whole >grain breads all have this acid, which inhibits assimilation of minerals. >Plants designed themselves to be inedible to animals. It was their way of >surviving. > >HEALTHFOODERS who are using plant source proteins to take the place of animal >proteins need a special

technology to keep phytic acid from harming them. >It's not difficult. One must sprout all seeds, grains, pulse like lentils or >beans a minimum of two hours or overnight before cooking them. Then, discard >the water and cook over low heat or in the case of soy, use only fermented >soy products and last, we should all take mineral supplements. To prevent all >those seeds, grains, vegetables and plant products from giving a new >vegetarian an overdose of phytic acid, remember: supplement minerals by >simply adding sea weed to your diet, to soups and rice rolls, or dandelion, >alfalfa tablets. > >When you make bread, after you add liquid to the dough, let your flour rest >for two hours at l00 degrees. If you buy bread, buy only sprouted grain >breads. Your healthfood store will definitely have one or two brands. > >You can't be careless with Phytase. It causes minerals to be excreted,

strips >the bones, and prevents assimilation of the minerals offered in the food >itself. Those plants were damn cagy when they designed themselves. They were >planning NOT to be edible to humans! > >Use soy, vegetables, supplements, proper food combining and use proper >cooking techniques to get around the phytase problem and you'll be fine. The >bounty of vitamins and subtle, solar energies that you find in plants, seeds, >sprouts, vegetables far outweighs these tiny drawbacks which can be worked >out. > >There is another problem associated with most of the soy products in the >marketplace and that is its bulk. A healthfood researcher of my acquaintance >once asked a public coroner if he saw a difference in the bodies of >vegetarians versus meat eaters. The coroner responded that yes. Vegetarians >who ate soy beans had a prolapsed colon from all the soy cellulose. There's a

>way to work around that. To avoid the prolapse effect, use miso, tempeh and >tofu (not soy concentrate or soy isolate). > >The last problem associated with soybean use is that regular use of soy >products with their wonderful, huge Vitamin B spectrum creates an increased >need for the one B vitamin that soy does not have: Vitamin B-12. Keep a >bottle of sub-lingual B-12 in the house at all times. Some sources feel that >most B-12 is useless, that only genuine methyl-cobalamin works. That >information is in the article here on this site called algae. > >There are plenty of other vegetarian proteins: nuts, avocados, sprouts, >humus, beans, pulse, dal, but a delicious part of your protein arsenal is >tofu made into vege-burgers. > >If you can't find tofu in your area, make your own. Avoid those vegie burgers >that are showing up in supermarkets lately because they are made

of soy >isolates and soy concentrates which are produced by industry as a waste >product of plastic manufacture or soy oil manufacture and they have that >cellulose effect. > >It was just plain greed by the manufacturers that let them override the >research. Seems there's so much of this fluffy pith left that it just made >good business sense to find a use for it. So they dumped it on us. This >fluffy sawdust has its phytic acid 100% intact hence to it it would be >detrimental to your health. It not only swells up the colon, prolapsing it, >but it causes the pancreas to become swollen and ill. > >All those soy isolate and soy concentrate products should be used to stuff >sofas or given to cows who are ruminants and can chew their cud and break >down the bean pith. > >Another soy product to avoid is soy oil. Soy oil is so filled with the lethal >petroleum chemicals

used to strip the soy bean of its oil, that it is >virtually a toxic waste. When buying cooking oils, stick with sesame and >olive, which have no pesticide residues at all. > >In the last analysis, even with its phytic acid intact, soy beans have no >saturated fat so they lower the cancer statistic. They do not acidify the >body or rot in the colon the way meat and eggs do but they have a downside. >They are loaded with phytic acid which excretes minerals. They are loaded >with that plastic factor that lines the gut and impedes assimilation. But >once fermented into tofu, all the problems disappear, and SOY is your best >friend. RECIPE FOR TOFU: Soak beans 36 to 48 hours changing water every 12 >hours. Rinse, blend in a food processor or blender with a little purified >water, until pureed. Strain once through fine mesh strainer, then drop the >lump into a pot of boiling purified water and boil

for a few minutes. Cool. >Add a little lemon juice to clot it, then lift out the curd, set in cheese >cloth to drain, discard whey. Place in 1 lb size molds to cake up. Store in >fridge bathed in purified water. Change water daily. > >NOTE: The whey of the soy is high mineral and useful for soups, petfood, pig >slop and probably to bathe in and pour on plants in the garden. Experiment >and let us know of other uses you find. To set hair? Starch clothing? Get >inventive! > >Soy Bean Chemistry and Technology Volume I, 1972.NOTES:"Nourishing >Traditions" a pro-meat cookbook by Sally Fallon, a soy researcher who said >that all the literature she has read warns of the dangers of Phytic acid >except one article written by a man named Messina, a spokesperson for soy >industry. He excused phytic acid. Rice protein has phytic acid. > >The body stores vitamins A, D and Vit B 12 for

years. A robust person can go >years without animal products, but growing children need dairy fats and >codliver oil, full of DHA, long chain fatty acids, needed for the brain. > >To maintain strong bones and still eat vegetables and get their incredible >vitamin bounty, don't just soak. SUPPLEMENT: As today, all commercial farm >soils are mineral-depleted, it is important to supplement minerals. > >There are many ways to go: 'sea minerals', 'alfalfa tablets' are mineral >rich. So is kelp or dulse or the many kinds of seaweeds oriental stores sell >for wrapping rice. Dandelions are found dried in tablets. Or, have huge dark >green salads with a dressing made of good oil, to aid in those minerals being >absorbed. > >Always take extra calcium. There are many forms of calcium. Holistic healers >feel that bone meal or Calcium citrate forms are the most assimilable. Make

>certain the formula also contains Vitamin D, boron, magnesium, selenium as >this aids in assimilation of calcium. There are many other trace minerals, >boron, magnesium, copper (*LIST). Supplement them. These will fully restore >the minerals excreted by the body when phytic acid containing foods are >eaten. Remember to take a Cod Liver Oil capsule when you do your mineral >formulas as the Vitamin D helps minerals be fully absorbed. > >HANDLING GRAINS: Always soak and pre-sprout grains before cooking them. Two >hours in water is enough time for them to spring into life. Discard the water >with phytic acid in it. During World War II, when England turned to unmilled, >whole grain products, English children began getting rickets giving >healthfood a bad name over there. The milling process involved with their >former diet of white bread had removed the phytic acid, so they did get their

>minerals but the whole grain proved tricky to thus unfamiliar with the acids >in them. > >True, with the unmilled bread, heart disease disappeared in Britain, their >nerves were strong due to all the B-Vitamins in the whole grain, but mineral >loss produced rickets. > >Whole wheat products have so much phytase that they literally can cause >severe mineral depletion. But this problem disappears entirely if the grain >is sprouted first. Today, healthfood stores offers sprouted grain bread. >Frequently it's called flour-less bread or Bible bread, Or Ezekiel 4:9 after >the bible passage that goes "take unto thee wheat, barley, beans, lentils and >millet and spelt, put them in one vessel, soak it before you make bread of >it." > >In home bread making, let the yeasted dough rise for two hours at l00 degrees >to deactivate phytic acid. > >Soaked grains

(rice, pulse, barley) will help you say goodbye to the danger >of osteoporosis. Think it out, pre-soak, throw water away, cook at low heat, >supplement your diet with calcium plus absorption factors like D, magnesium, >boron, and use soy products as often as you can, instead of the flesh of >living creatures. > >________________ > >Joseph Hattersley, "Cot Death" SID syndrome. (360) 491-1164 is telephone. >Address: 7031 Glen Terra Court SO EAST, Olympia WA 98503-7119 and go to >http://www.mercola.com/newpage11.htm to read about soy problems. > >Milk Without the Moo >A Soy Product Gets A Major Makeover > (Photo by Renee Comet/Styled by Lisa Cherkasky - For The Washington Post) > > > (Also said to be making men infertile, because of the estrogen. N) > > http://www.washingtonpost.com/wp-dyn/articles/A48124-2002Jan1.html > > By Carole Sugarman >Washington Post Staff Writer >Wednesday, January 2, 2002; Page F01 > > >Five years ago, someone decided to think outside the box. Back then, soy milk >was poured into aseptic (shelf-stable) boxes where it sat in a health food >store or on a grocery shelf, sometimes in a specialty foods aisle that was >away from mainstream shoppers. > >Then in 1996, White Wave, makers of Silk, decided to put its soy milk in >cartons and sell them chilled. And pit them squarely against dairy milk. > >Other soy manufacturers followed. Recently, General Mills and Dupont Protein >Technologies International launched 8th Continent, a refrigerated soy milk >packaged in a sleek blue plastic bottle that stands out from the

crowd of >dairy and soy cartons. Now, refrigerated soy milks outsell the shelf-stable >variety, according to SPINS Inc., a San-Francisco-based market research firm >that provides information to health food manufacturers. > >But there's more to it than just the new location and the new container. Soy >milk, made from combining extracted whole soybean solids or other soy >proteins with water, has always had a "beany" flavor component. New >processing methods have helped to remove that flavor and sweeteners and >flavorings (vanilla is the country's bestseller) have made the milky liquid >more palatable. "The quality has gone from a dingy yellow liquid to an almost >milk-like product," says Andy Jacobson, president of natural products for The >Hain Celestial Group, which makes WestSoy soy milks. > >An Asian staple domesticated by the American health-food industry some 30 >years ago,

soy milk now has taken off, with sales in the United States >growing from $1.5 million in 1980 to nearly $550 million in 2001. The most >rapidly growing segment is supermarkets, drug stores and mass merchandisers, >whose sales more than tripled from $77 million in 1999 to $242 million in >2001, according to SPINS. > >These numbers have not gone unnoticed by the dairy industry. In February 2000 >the National Milk Producers Federation filed a complaint with the Food and >Drug Administration seeking to banish the term "soy milk" from grocery >shelves and dairy cases. The milk producers argued that the liquid extracted >from soybeans is not milk and that the soy manufacturers were taking >advantage of the positive image of dairy terminology in their labeling. > >While soy milk consumption is still small compared with dairy milk >consumption, its growing popularity is not surprising. Studies

have shown >that soy may have a positive effect on everything from menopausal symptoms to >cancer, osteoporosis and heart disease. In 1999, the federal government began >permitting the labels of soy-based foods containing at least 6.25 grams of >soy protein per serving to state that the product may reduce the risk of >heart disease. Soy milk manufacturers were quick to start using this health >claim, as most soy milks contain at least that amount of soy protein in an >eight-ounce serving. (Still, you have to drink four glasses per day, as >research shows that 25 grams of soy protein is needed to derive those health >benefits.) > >While some consumers are turning to soy milk for its positive effects, >another audience seeks soy as a replacement for dairy products. Vegetarians >who want to avoid dairy are one segment of this group, and those suffering >from lactose intolerance are

another. The National Digestive Diseases >Information Clearinghouse estimates that between 30 and 50 million Americans >are unable to digest lactose, the predominant sugar in dairy milk. > >This growth has been great for the product but at times confusing for >consumers. There are so many differences among soy milks that it's hard to >know what's in them, how they compare and which you should buy. The range of >flavors is vast, so personal preference plays a large role. And, in addition >to the soy milks on supermarket shelves, some local Chinese and Vietnamese >markets make it fresh every day. At Mee Wah Lung market in Chinatown patrons >know that fresh, warm soy milk (with and without sugar) is available 11 a.m. >to 1 p.m. every day. > >This guide may help you sort out the differences: > >Fortified Vs Non-Fortified > > >One big difference between soy milk

and dairy milk is the amount of calcium >each naturally contains. While soybeans do have some calcium, "it's not a >whole lot," says Cynthia Sass, spokeswoman for the American Dietetic >Association, and an avid soy milk drinker. > >The early soy milks introduced in the United States were not fortified with >calcium (nor Vitamins A and D) to approximate the nutrient content of dairy >milk because they were never intended to be a substitute for regular milk. It >was only after a more mainstream audience got interested that soy milk >manufacturers began fortifying the milk. Still, many companies continue to >make an unfortified version. > >Which should you buy? If you're replacing dairy milk with soy milk, buy a >fortified one, suggests Sass. If you're just adding soy milk to your diet and >plan to continue to consume lots of cheese, yogurt and regular milk, then >it's not as

crucial to buy a fortified product, she added. > >Nonfat, Low-Fat and Full Fat > > >Most full-fat soy milks have about the same amount of calories and fat as 2 >percent dairy milk. But unlike dairy milk, they have no cholesterol, and the >fat is plant-based -- "the healthy type," says Sass. In other words, it's not >necessary to purchase fat-free or low-fat soy milk, she says. In addition, >when the fat is reduced in soy milk (primarily by diluting it with water), >the protein level goes down. And it's the protein that makes soybeans so >beneficial in the first place. > >In fact, says Peter Golbitz, president and publisher of Soyatech -- a market >research firm that provides services for the soybean, oilseed, and food and >feed industries -- if you're buying soy milk strictly for its nutritional >benefits, then "look for products with the highest protein levels." These

>drinks also tend to be thicker and creamier. On the other hand, if you're >looking for a lighter, refreshing drink, a soy milk lower in fat and protein >may be more suitable, he added. > >Isoflavone Content > > >Isoflavones, a plant form of estrogen found in soy protein, is believed by >some to provide beneficial effects, particularly to women experiencing >symptoms of menopause. (Research indicates that the isoflavones themselves >are not effective unless they bond with the protein, so isoflavone >supplements are quite controversial.) However, many soy manufacturers splash >the isoflavone content of their soy milk on their labels, even though it's >unclear that more is better. Manufacturers say that there are wide variances >in the isoflavone content that occurs in soybeans, and the labels reflect >that. > >The label of VitaSoy Creamy Original soy milk, for

example, says it contains >60 milligrams of "naturally occurring" isoflavones per serving, significantly >higher than the 30- to 40-milligram range found in many other full-fat >products. > >"It all has to do with our formula as well as our proprietary process," says >C.J. Hartman, spokesman for VitaSoy. > >Dietitian Sass, however, believes that it's not necessary to buy a soy milk >that is heavily laden with isoflavones. "The consensus is that the amount >that is naturally found is helpful," she said. > >Carbohydrate Content > > >Organic cane juice, brown rice syrup, barley malt -- most soy milks are >sweetened to make them more drinkable. The type and amount of sweetener will >affect the flavor, as well as the carbohydrate content. Dairy milk, which >contains naturally occurring sugar, comes in at between 12 and 15 grams of >carbohydrates per

serving. Some soy milks, particularly the flavored ones, >can contain considerably more, says Sass. Her advice: "Just watch it." > >Refrigerated Vs Aseptic > > >Most refrigerated and shelf-stable aseptic soy milks are processed >practically identically, using ultra-high temperature pasteurization, says >Bill Fenske, director of research and development at Sunrich, a Minnesota >company that makes soy milk ingredients. The difference between them is the >way they are packaged, he said. > >According to WestSoy, which makes both kinds of soy milk, the aseptic >container has a foil layer in the middle that prevents air or moisture from >entering, allowing the unopened milk to remain sterile for at least a year. > >The refrigerated packaging lacks this foil layer, so it's more permeable, >requiring refrigeration to maintain its freshness, according to WestSoy. >

>Since they are both processed the same, most people cannot tell a difference >in taste between the aseptically packaged and the refrigerated kind, so long >as they as both served chilled, says Jacobson of WestSoy. > >In fact, in a blind tasting of 40 different soy milks, author Dana Jacobi >found that the top three choices of most of the panel came in shelf-stable >boxes. "Since we all assumed before the tasting that milk we saw as 'fresh' >would taste better, this was quite a surprise," she writes in her new book, >"Amazing Soy," (William Morrow, $20). > >Cooking Properties > > >"I have found almost identical results between soy milk and cows' milk," says >vegetarian cookbook author Mollie Katzen, who tests recipes for her books >using both kinds. > >Jacobi, who says she has cooked with almost every brand and variety of soy >milk, believes it can be

substituted equally in recipes calling for dairy >milk, but with a few caveats. For one, says Jacobi, "in most cooking, I use >an unsweetened soy milk." Although it's more difficult to find (WestSoy and >Pacific are two companies that make unsweetened varieties), Jacobi says when >she's making savory dishes such as cream of broccoli soup, "Who wants sugar?" > >In addition, Jacobi has found that soy milk sometimes caramelizes and turns >brown when heated, so she tries to use it in recipes with "high color" >ingredients. When it comes to making pastry cream with soy milk, for example, >she'll usually do a chocolate-flavored one. > >And just as there are notable differences between cooking with skim milk and >higher fat dairy milks, soy milks vary in texture depending on their fat and >protein content. > >Taste > > >People are "very agreeable" to the idea that

soy "can address many different >kinds of health needs," says Linda Gilbert, president of HealthFocus, an >international market research firm. "But for those not already in the soy >milk camp, taste is a huge obstacle," she said. > >For the uninitiated, Golbitz of Soytech suggests buying three or four >different products to compare them against each other. "If you buy just one, >you'll just compare it to cows' milk," he said. > >It also depends on how you will be using it. Dietitian Sass regularly buys >two or three different soy milks: For cereal, she prefers a lighter, thinner >soy milk; for vegetable dishes, a bland one. "The one I use in coffee has a >much thicker and nuttier taste," she added. > >To get acclimated, Jacobi advises newcomers to mix soy milk equally with >dairy milk, then gradually increase the amount of soy. "Remember when you >switched from full-fat

[dairy milk] to skim?" she said. "Now full fat is like >drinking cream." > > >© 2002 The Washington Post Company > > > >«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤» > >§ - PULSE ON WORLD HEALTH CONSPIRACIES! § > >Subscribe:......... - «¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§ - PULSE ON WORLD HEALTH CONSPIRACIES! §Subscribe:......... - To :.... - Any information here in is for

educational purpose only, it may be news related, purely speculation or someone's opinion. Always consult with a qualified health practitioner before deciding on any course of treatment, especially for serious or life-threatening illnesses.**COPYRIGHT NOTICE**In accordance with Title 17 U.S.C. Section 107,any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving the included information for non-profit research and educational purposes only. http://www.law.cornell.edu/uscode/17/107.shtml

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