The Ploy of Soy

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The Ploy of Soy

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Commercial milk products have been linked to a number of disease conditions

including allergies, asthma, arthritis, diabetes, auto immune diseases,

childhood anemia, heart disease and cancer. Many have turned to soy products as

substitutes for dairy products. A popular booklet describes soy foods as " . .

.. uniformly high in protein but low in calories, carbohydrates and fats,

entirely devoid of cholesterol, high in vitamins, easy to digest, tasty and

wonderfully versatile in the kitchen, [which] positions them as irresistible

new

food staples for the evolving American diet. 1. . . with each mouth watering

soy food dish, " says the author, " comes a balanced, adequate and sustainable

nutritional package. " 2

Leaving aside the question of whether products like tofu and soy milk are

really " mouthwatering " and " irresistible, " those charged with providing

nutritious meals for their families should carefully examine claims that newly

introduced soybean products provide an easily digested and complete nutritional

package, one that adequately replaces dairy products like milk, butter and

cheese, which have, after all, provided nourishment for generations of

Americans.

 

History of the Bean

Soybeans come to us from the Orient. During the Chou Dynasty (1134 - 246 BC)

the soybean was designated one of the five sacred grains, along with barley,

wheat, millet and rice. However, the pictograph for the soybean, which dates

from earlier times, indicates that it was not first used as a food; for

whereas the pictographs for the other four grains show the seed and stem

structure of the plant, the pictograph for the soybean emphasizes the root

structure.

Agricultural literature of the period speaks frequently of the soybean and

its use in crop rotation. Apparently the soy plant was initially used as a

method of fixing nitrogen.3 soybean did not serve as a food until the discovery

of fermentation techniques, sometime during the Chou Dynasty. Thus the first

soy foods were fermented products like tempeh, natto, miso and shoyu (soy or

tamari sauce). At a later date, possibly in the 2nd century B.C., Chinese

scientists discovered that a puree of cooked soybeans could be precipitated

with

calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to

make a smooth pale curd - tofu or bean curd. The use of fermented and

precipitated soy products soon spread to other parts of the Orient, notably

Japan and

Indonesia. Although the highly flavored fermented products have elicited

greater interest among scientists and epicures, it is the bland precipitated

products that are most frequently used, accounting for approximately 90% of the

processed soybeans consumed in Asia today.4 The increased reliance on bean

curd as a source of protein, which occurred between 700 A.D. and the present

time, has not necessarily been a beneficial change for the populations of the

Orient and Southeast Asia.

Fit for Human Consumption?

The Chinese did not eat the soybean as they did other pulses (legumes) such

as the lentil because the soybean contains large quantities of a number of

harmful substances. First among them are potent enzyme inhibitors which block

the action of trypsin and other enzymes needed for protein digestion. These

" antinutrients " are not completely deactivated during ordinary cooking and can

produce serious gastric distress, reduced protein digestion and chronic

deficiencies in amino acid uptake. In test animals, diets high in trypsin

inhibitors cause enlargement and pathological conditions of the pancreas,

including

cancer. The soybean also contains hemaglutinin, a clot promoting substance

that causes red blood cells to clump together. Trypsin inhibitors and

hemaglutinin have been rightly labeled " growth depressant substances. " They are

deactivated during the process of fermentation. In precipitated products,

enzyme

inhibitors concentrate in the soaking liquid rather than in the curd. Thus in

tofu and bean curd, these enzyme inhibitors are reduced in quantity, but not

completely eliminated.

Soybeans are also high in phytic acid or phytates. This is an organic acid,

present in the bran or hulls of all seeds, which blocks the uptake of

essential minerals-calcium, magnesium, iron and especially zinc-in the

intestinal

tract. Although not a household word, phytates have been extensively studied.

Scientists are in general agreement that grain and legume based diets high in

phytates contribute to widespread mineral deficiencies in third world

countries.5 Analysis shows that calcium, magnesium, iron and zinc are present

in the

plant foods eaten in these areas, but the high phytate content of soy and

rice based diets prevents their absorption. The soybean has a higher phytate

content than any other grain or legume that has been studied.6 Furthermore, it

seems to be highly resistant to many phytate reducing techniques such as

long, slow cooking.7 Only a long period of fermentation will significantly

reduce

the phytate content of soybeans. Thus fermented products such as tempeh and

miso provide nourishment that is easily assimilated, but the nutritional

value of tofu and bean curd, both high in phytates, is questionable.

When precipitated soy products are consumed with meat, the mineral blocking

effects of the phytates are reduced.8 The Japanese traditionally eat tofu as

part of a mineral-rich fish broth. Vegetarians who consume tofu and bean curd

as a substitute for meat and dairy products risk severe mineral

deficiencies. The results of calcium, magnesium and iron deficiency are well

known, those

of zinc are less so. Zinc is called the intelligence mineral because it is

needed for optimal development and functioning of the brain and nervous

system. It plays a role in protein synthesis and collagen formation; it is

involved

in the blood sugar control mechanism and thus protects against diabetes; it

is needed for a healthy reproductive system. Zinc is a key component in

numerous vital enzymes and plays a role in the immune system. Phytates found in

soy products interfere with zinc absorption more completely than with other

minerals.9 Literature extolling soy products tends to minimize the role of zinc

in human physiology, and to gloss over the deleterious effect of diets high

in phytic acid.

Milk drinking is given as the reason second generation Japanese in America

grow taller than their native ancestors. Some investigators postulate that the

reduced phytate content of the American diet—whatever may be its other

deficiencies-is the true explanation, pointing out that Asian and Oriental

children who do not get enough meat and fish products to counteract the effects

of a

high phytate diet, frequently suffer rickets, stunting and other growth

problems.10 The current climate of medical opinion in America has cast a cloud

of

disapproval on tallness. Parents would do well to ask their six-year-old

boys whether they would prefer to be six-foot-one or five-foot-seven when they

grow up, before substituting tofu for eggs, meat and dairy products.

Marketing the Soybean

The truth is, however, that most Americans are unlikely to adopt traditional

soy products as their principal food. Tofu, bean curd and tempeh have a

disagreeable texture and are too bland for the Western palate; pungent and

musty

miso and natto lose out in taste tests; only soy sauce enjoys widespread

popularity as a condiment. The soy industry has therefore looked for other ways

to market the superabundance of soybeans now grown in the United States.

Large scale cultivation of the soybean in the United States began only after

the Second World War, and quickly rose to 140 billion pounds per year. Most

of the crop is made into animal feed and soy oil for hydrogenated fats-

margarine and shortening. During the past 20 years, the industry has

concentrated

on finding markets for the byproducts of soy oil manufacture, including soy

" lecithin " , made from the oil sludge, and soy protein products, made from

defatted soy flakes, a challenge that has involved overcoming consumer

resistance

to soy products, generally considered tasteless " poverty foods " . " The

quickest way to gain product acceptability in the less affluent society, " said

a

soy industry spokesman, " ... is to have the product consumed on its own merit

in a more affluent society. " 11 Hence the proliferation of soy products

resembling traditional American foods-soy milk for cows milk, soy baby formula,

soy

yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy

protein as meat substitutes, usually promoted as high protein, low-fat, no

cholesterol " healthfoods " to the upscale consumer increasingly concerned about

his

health. The growth of vegetarianism among the more affluent classes has

greatly accelerated the acceptability and use of these ersatz products.

Unfortunately they pose numerous dangers.

Processing Denatures and Dangers Remain

The production of soy milk is relatively simple. In order to remove as much

of the trypsin inhibitor content as possible, the beans are first soaked in

an alkaline solution. The pureed solution is then heated to about 115 degrees

C in a pressure cooker. This method destroys most (but not all) of the

anti-nutrients but has the unhappy side effect of so denaturing the proteins

that

they become very difficult to digest and much reduced in effectiveness.12 The

phytate content remains in soy milk to block the uptake of essential

minerals. In addition, the alkaline soaking solution produces a carcinogen,

lysinealine, and reduces the cystine content, which is already low in the

soybean.13

Lacking cystine, the entire protein complex of the soybean becomes useless

unless the diet is fortified with cystine-rich meat, eggs, or dairy products,

an

unlikely occurrence as the typical soy milk consumer drinks the awful stuff

because he wants to avoid meat, eggs and dairy products.

Most soy products that imitate traditional American food items, including

baby formulas and some brands of soy milk, are made with soy protein isolate,

that is the soy protein isolated from the carbohydrate and fatty acid

components that naturally occur in the bean. Soy beans are first ground and

subjected

to high-temperature and solvent extraction processes to remove the oils. The

resultant defatted meal is then mixed with an alkaline solution and sugars

in a separation process to remove fiber. Then it is precipitated and separated

using an acid wash. Finally the resultant curds are neutralized in an

alkaline solution and spray dried at high temperatures to produce high protein

powder. This is a highly refined product in which both vitamin and protein

quality are compromised-but some trypsin inhibitors remain, even after such

extreme

refining! Trypsin inhibitor content of soy protein isolate can vary as much

as 5-fold.l4 In rats, even low level trypsin inhibitor soy protein isolate

feeding results in reduced weight gain compared to controls.15 Soy product

producers are not required to state trypsin inhibitor content on labels, nor

even

to meet minimum standards, and the public, trained to avoid dietary

cholesterol, a substance vital for normal growth and metabolism, has never

heard of

the potent anti-nutrients found in cholesterol-free soy products.

Soy Formula Is Not the Answer

Soy protein isolate is the main ingredient of soy-based infant formulas.

Along with trypsin inhibitors, these formulas have a high phytate content. Use

of soy formula has caused zinc deficiency in infants.16 Aluminum content of

soy formula is 10 times greater than milk based formula, and 100 times greater

than unprocessed milk.17 Aluminum has a toxic effect on the kidneys of

infants, and has been implicated as causing Alzheimer's in adults. Soy milk

formulas are often given to babies with milk allergy; but allergies to soy are

almost as common as those to milk.18 Use of soy formula to treat infant

diarrhea

has had mixed results, some studies showing improvement with soy formula while

others show none at all.19 Soy formulas lack cholesterol which is absolutely

essential for the development of the brain and nervous system; they also

lack lactose and galactose, which play an equally important role in the

development of the nervous system. A number of other substances, which are

unnecessary and of questionable safety, are added to soy formulas including

carrageenan, guar gum, sodium hydroxide (caustic soda), potassium citrate

monohydrate,

tricalcium phosphate, dibasic magnesium phosphate trihydrate, BHA and BHT.

Nitrosamines, which are potent carcinogens, are often found in soy protein

foods, and are greatly increased during the high temperature drying process.20

Not

surprisingly, animal feeding studies show a lower weight gain for rats on

soy formula than those on whole milk, high-lactose formula.21 Similar results

have been observed in children on macrobiotic diets which include the use of

soy milk and large amounts of whole grains. Children brought up on

high-phytate diets tend to be thin and scrawny.22

Fabricated Soy Foods

A final indignity to the original soy bean is high-temperature,

high-pressure extrusion processing of soy protein isolate to produce textured

vegetable

protein. Numerous artificial flavorings, particularly MSG, are added to TVP

products to mask their strong " beany " taste, and impart the flavor of meat. Soy

protein isolate and textured vegetable protein are used extensively in

school lunch programs, commercial baked goods, diet beverages and fast food

products. They are heavily promoted in third world countries and form the basis

of

many food give-away programs. These soy products greatly inhibit zinc and

iron absorption; in test animals they cause enlarged organs, particularly the

pancreas and thyroid gland, and increased deposition of fatty acids in the

liver.23 Human feeding tests to determine the cholesterol lowering properties

of

soy protein isolate have not shown them to be effective.24 Nevertheless, they

are often promoted as having beneficial effects on cholesterol levels.

Cancer Preventing or Cancer Causing?

The food industry also touts soy products for their cancer preventing

properties. Isoflavone aglycones are anticarcinogenic substances found in

traditionally fermented soybean products. However, in non-fermented soy

products such

as tofu and soy milk, these isoflavones are present in an altered form, as

beta-glycoside conjugates, which have no anti-carcinogenic effect.25 Some

researchers believe the rapid increase in liver and pancreatic cancer in Africa

is

due to the introduction of soy products there.26

The fatty acid profile of the soybean includes large amounts of beneficial

omega-3 fatty acids compared to other pulses (legumes); but these omega-3

fatty acids are particularly susceptible to rancidity when subjected to high

pressures and temperatures. This is exactly what is required to remove oil from

the bean, as soybean oil is particularly difficult to extract. Hexane or other

solvents are always used to extract oil from soybeans, and traces remain in

the commercial product.

Soy Protein Is Not Complete

While fermented soy products contain protein, vitamins, anti-carcinogenic

substances and important fatty acids, they can under no circumstances be called

nutritionally complete. Like all pulses, the soybean lacks vital

sulfur-containing amino acids cystine and methionine. These are usually

supplied by rice

and other grains in areas where the soybean is traditionally consumed. Soy

should never be considered as a substitute for animal products like meat or

milk. Claims that fermented soy products like tempeh can be relied on as a

source of vitamin B12, necessary for healthy blood and nervous system, have not

been supported by scientific research.27 Finally, soybeans do not supply

all-important fat soluble vitamins D and preformed A (retinol) which act as

catalysts for the proper absorption and utilization of all minerals and water

soluble vitamins in the diet. These " fat soluble activators " are found only in

certain animal foods such as organ meats, butter, eggs, fish and shellfish.

Carotenes from plant foods and exposure to sunlight are not sufficient to

supply

the body's requirements for vitamins A and D.28 Soy products often replace

animal products in third world countries where intake of B12and fat soluble A

and D are already low. Soy products actually increase requirements for

vitamins B12 and D.29

Are soy products easy to digest, as claimed? Fermented soy products probably

are; but unfermented products with their cargo of phytates, enzyme

inhibitors, rancid fatty acids and altered proteins most certainly are not. Pet

food

manufacturers promote soy free dog and cat food as " highly digestible " .

Only Fermented Soy Products Are Safe

To summarize, traditional fermented soy products such as miso, natto and

tempeh-which are usually made with organically grown soybeans-have a long

history of use that is generally beneficial when combined with other elements

of

the Oriental diet including rice, sea foods, fish broth, organ meats and

fermented vegetables. The value of precipitated soybean products is

problematical,

especially when they form the major source of protein in the diet. Modern soy

products including soy milks and ersatz meat and dairy products made from

soy protein isolate and textured vegetable protein are new to the diet and pose

a number of serious problems.

Another Look at Milk

What then about dairy products? A few studies have linked modern commercial

milk products with serious diseases such as cancer, diabetes and arthritis;

but natural milk products have a long history of conferring good health in

many parts of the globe. Dr. Weston Price, a pioneer in the science of

nutrition, studied isolated population groups during the 1930's. He found that

milk

products were the principal food of many supremely healthy populations

including isolated villagers in the Swiss Alps, the Masai and related tribes in

Africa, and Arabic peoples in the Middle East.30

Of the three areas in the world noted for the longevity of the local

population -the Caucasus Mountains in Russia, the village of Vilcabamba in

Ecuador

and the land of the Hunza in northern India- all three use whole milk

products. The people of Hunza and Kashmir consume whole fermented goat milk

products;

inhabitants of Vilcabamba consume raw cows milk which they usually separate

into cream cheese and whey; and the centenarians of the Caucasus Mountains

eat whole milk yogurt and other dairy products.

Milk products form the backbone of the Hindu diet, with clarified butter

(ghee) and fermented curds eaten with every meal. " The cows are our friends,

they give food, they give strength, they likewise give a good complexion and

happiness, " said Gautama Buddha. While the Japanese have the longest life span

of the civilized world on a diet containing few milk products, the Swiss are a

close second in the longevity stakes with a diet just loaded with rich milk

products like butter, cream and cheese. Tied for third and fourth are the

Austrians and the Greeks. Both these populations consume whole milk products,

especially cheese. Milk products are even found in some parts of the Orient,

from water buffalo milk in Southeast Asia to cows milk in northern China. The

longest living man in the West was Old Par, an English peasant who labored in

the fields until his death at 152 years. His diet consisted almost entirely

of raw goat milk products-milk, cheese and whey.31

Processing Is the Problem

The path that transforms healthy milk products into allergens and

carcinogens begins with modern feeding methods that substitute high-protein,

soy-based

feeds for fresh green grass; and breeding methods to produce cows with

abnormally large pituitary glands so that they produce three times more milk

than

the old fashioned scrub cow. These cows need antibiotics to keep them well.

Their milk is then pasteurized so that all valuable enzymes are

destroyed-lactase for the assimilation of lactose; galactase for the

assimilation of

galactose; phosphatase for the assimilation of calcium. Literally dozens of

precious

enzymes are destroyed in the pasteurization process. Without them milk is

very difficult to digest. The human pancreas is not always able to produce

these enzymes; overstress of the pancreas can lead to diabetes and other

diseases.32

Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in

fresh milk, which plays a variety of health promoting roles, the cholesterol in

nonfat dried milk is oxidized and it is this rancid cholesterol that promotes

heart disease. Like all spray dried products, non-fat dried milk has a high

nitrite content. Non-fat dried milk and sweetened condensed milk are the

principal dairy products in third world countries; use of ultra high

temperature

pasteurized milk is widespread in Europe.

Quality Dairy Products Are Available

Public health officials and the National Dairy Council have worked together

in this country to make it very difficult to obtain wholesome fresh raw dairy

products. Nevertheless, they can be found with a little effort. In some

states you can buy raw milk directly from farmers. Whole pasteurized

non-homogenized milk from cows raised on organic feed is now available in many

gourmet

shops and health food stores. It can be cultured to restore enzyme content, at

least partially.33 Cultured buttermilk is often more easily digested than

regular milk; it is an excellent product to use in baking.

Many shops now carry whole cream, that is merely pasteurized (not ultra

pasteurized like most commercial cream): diluted with water it is delicious on

cereal and a good substitute for those allergic to milk. Traditionally made

creme fraiche (European style sour cream) also has a high enzyme content.

Fresh,

organic yogurt made from whole milk according to traditional methods is also

now available, as well as organic raw cheese. Many imported cheeses are raw

(look for the words " milk " or " fresh milk " on the label) and are of very high

quality.

Butter Is a Healthy Food

Organic, cultured butter is available in many stores. It has restored

enzymes and a high vitamin A content. Contrary to widely held opinion, there is

no

evidence that butter contributes to heart disease or cancer. At the turn of

the century, butter consumption in America was 18 pounds per person per year.

Today it is a mere five pounds. As butter consumption has plummeted, cancer

and heart disease have risen dramatically. The real blame for this increase

points squarely at hydrogenated butter substitutes—margarine and

shortening.34

Butter contains many nutrients that protect us against disease. Those with

severe allergies to milk products can still eat clarified butter (ghee) and

enjoy its good taste and numerous nutritional benefits.

In countries that traditionally produce milk, adults favor fermented

products such as yogurt, clabber, buttermilk and soft and hard cheeses. These

are

easier to digest because of enhanced enzyme content. But fresh whole milk is

easily digested by most children and is an appropriate food up to the age of

three or four. A child's toleration for milk will be much greater if it is raw.

If you have property in the country, consider raising scrub cows or goats in

order to provide fresh raw milk for your children, grandchildren, nieces and

nephews-there is no greater gift you can give them than the healthy start

conferred by fresh whole raw milk.

Homemade Formula Best for Babies

Neither milk-based nor soy-based infant commercial formulas can be

recommended for optimal development of the infant. Mothers who cannot breast

feed, for

whatever reason, should prepare homemade formula based on whole milk for

their babies. The rare child allergic to whole milk formula should be given a

whole foods meat-based formula, not one made of soy protein isolate. Time

invested in preparing homemade formula will be well rewarded with the joys of

conferring robust good health on your children.

Consumer Beware!

To summarize, there may be some beneficial factors in soy foods prepared

according to traditional fermentation methods. In the Orient these are eaten in

small amounts as condiments, and not as a replacement for animal foods.

Highly processed soy protein isolates and textured vegetable protein have little

in common with traditional soy products. They might be compared to plastic

processed cheese slices, which have nothing in common with traditionally

processed whole milk natural cheeses.

Promotion of modern, industrially processed soy products should be viewed

with skepticism. This is a huge and powerful industry. Archer Daniel Midlands,

the world's major soy processor, spends heavily on advertising, especially

for news programs on major networks. The company spent $4.7 million for

advertising on " Meet the Press " and $4.3 million on " Face the Nation " during

the

course of a year.

ADM also has holdings in major newspapers. Naturally, the press presents soy

in a favorable light. ADM lobbies heavily in Washington, and supports

university research programs. ADM president Dwayne Andreas is a fanatic about

spreading soy-based food around the world. There's a lot in it for him-but not

much in it for us. Consumer beware. There is no joy in soy--it's a ploy.

REFERENCES

1. Leviton, Richard, Tofu, Tempeh, Miso and Other Soyfoods: The " Food

of the Future " -How to Enjoy Its Spectacular Health Benefits, Keats

Publishing, Inc, New Canaan, CT, 1982, p. 12.

2. Ibid. p. 2.

3. Katz Solomon H., " Food and Biocultural Evolution: A Model for the

Investigation of Modern Nutritional Problems " , Nutritional Anthropology, Alan

R. Liss Inc., 1987 p. 50.

4. Ibid. p. 49.

5. Van-Rensburg, et. al. " Nutritional status of African populations

predisposed to esophageal cancer " , Nutr-Cancer, V.4, 1983, pp. 206-216; Moser,

P.B. et. al., " Copper, iron, zinc and selenium dietary intake and status of

Nepalese lactating women and their breast-fed infants " , Am-J-Clin-Nutr, v.47,

Apr 1988, pp.729-734; Harland, B.F., et. al., " Nutritional status and phytate:

zinc and phytate X calcium: zinc dietary molar ratios of

lacto-ovo-vegetarian Trappist monks: 10 years later " , J-Am-Diet-Assoc., v. 88,

Dec 1988, pp.

1562-1566.

6. El Tiney, A.H., " Proximate Composition and Mineral and Phytate

Contents of Legumes Grown in Sudan " , Journal of Food Composition and Analysis,

v.

2, 1989, pp. 67-78.

7. Ologhobo, A.D., et. al., " Distribution of phosphorus and phytate in

some Nigerian varieties of legumes and some effects of processing " ,

J-Food-Sci, v.49 (1), Jan/Feb 1984, pp. 199-201.

8. Sandstrom, B. et. al., " Effect of protein level and protein source

on zinc absorption in humans " , J-Nutr, v. 119 (1), Jan 1989, pp. 48-53; Tait,

Susan, et. al., " The availability of minerals in food, with particular

reference to iron " , J-R-Soc-Health, v. 103 (2), April 1983, pp. 74-77.

9. Phytate reduction of zinc absorption has been demonstrated in

numerous studies; results are summarized in Leviton, Op. Cit, pp. 14-15.

10. Mellanby, Edward, " Experimental rickets: The effect of cereals and

their interaction with other factors of diet and environment in producing

rickets: " , Medical Research Council, v.93, Mar 1925, pp. 2-65; Wills, M.R., et.

al., " Phytic Acid and Nutritional Rickets in Immigrants " , The Lancet, April

8,1972, pp. 771-773.

11. Coleman, Richard J., " Vegetable Protein-A Delayed Birth? " ,

J-Am-Oil-Chem-Soc, v. 52, Apr 1975, p. 238A.

12. Wallace, G.M., " Studies on the Processing and Properties of

Soymilk " , J-Sci-Fd-Agric, v.22, Oct 1971, pp.526-535.

13. Berk, Zeki, " Technology of production of edible flours and protein

products from soybeans " , FAO Agricultural Services Bulletin 97, Food and

Agriculture Organization of the United Nations 1992, p. 85.

14. Rackis, J.J., et. al., " The USDA trypsin inhibitor study. I.

Background, objectives and procedural details " , Qual-Plant-Foods-Hum-Nutr, v.

35

1985, p. 232.

15. Ibid.

16. Lonnerdal, B. et. al., " The effect of individual components of soy

formula and cows' milk formula on zinc bioavailability " , Am-Jour-Clin-Nutr, v.

40 Nov 1984, pp. 1064-1070.

17. Palmer, Gabrielle, " The Politics of Breastfeeding " , Pandora Press,

London, 1993, p. 310.

18. Ganse, R. " Doctors still sleuthing cause of food allergies " ,

Sch-Foodserv J, v. 40 (4), May 1986, pp. 38-39.

19. Alarcon, P. et. al., " Clinical trial of home available, mixed diets

versus a lactose-free soy-protein formula for the dietary management of acute

childhood diarrhea " , J-Pediatr-Gastroenterol Nutr, v.12 (2), Feb 1991,

pp.224-232

20. " Rackis " , Op. Cit., P. 225.

21. Dukakis, E.S., et. al., " Evaluating the nutritional quality of

infant formula " Nutr-Res, v. 9 (1), Jan 1989, pp. 93-104.

22. " Lonnerdal " , Op. Cit.

23. Smith, Allan K. Ph.D. ed., Soybeans: Chemistry and Technology, Vol

1, Avi Publishing Company, Inc. Westport, CT, 1972, p. 183; Jenkins, M. Y.,

et. al., " Nutritional assessment of twelve protein foods/ingredients " , NutrRes,

v. 9 (1), Jan 1989, pp. 83-92.

24. Wolfe, B.M., " Elevation of VLDL-cholesterol during substitution of

soy protein for animal protein in diets of hypercholesterolemic Canadians " ,

Nutr-Rep-lnt, v. 32 (5), Nov 1985, pp.1057-1065.

25. Coward, L., et. al., " Genistein, daidzein and their beta-glycoside

conjugates: Antitumor isoflavones in soybean food from American and Asian

diets " , J-Agric-Food-Chem, v. 41 (11), Nov 1993, pp. 1961-1967.

26. Katz, Op. Cit.

27. Scheer, James F., Health Freedom News, March 1991, p.7.

28. Jennings, I.W., Vitamins in Endocrine Metabolism, Charles C. Thomas,

Springfield, IL, 1970, pp.39-57,84-85.

29. Smith, Op. Cit., pp. 184-188.

30. Price, Weston A., D.D.S., Nutrition and Physical Degeneration, Keats

Publishing, New Canaan, CT, 1945.

31. McLaughlin, Terence, A Diet of Tripe, David & Charles, London 1978,

p. 36.

32. Pariza, Michael W., " Newly recognized anti-carcinogenic fatty acid

identification and quantification in natural and processed cheeses " , Journal

Agricultural and Food Chemistry, Jan/Feb 1989 v. 37 (1) pp. 75-81.

33. Piima powder, for culturing fresh milk, may be ordered by sending a

check or money order for $5.00 to Piima, PO Box 2614, La Mesa, CA 91943-2614.

 

34. Enig, Mary, Ph.D., " Trans Fatty Acids-An Update " , Nutrition

Quarterly, v.17 (4), Nov 4, 1993, pp.79-93.