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CONTENTS:
- Dr. M. Nasr, MD Speaks Out On Shaklee's Soy Protein
- What Are Soy Isoflavones?
- Facts and Myths About Soy Protein
- Essential Seven Checklists For a Quality Soy Product
- Soy Comparison
Dr. M. Nasr, MD Speaks Out On Shaklee's Soy Protein
Dr. Nasr uses and recommends Shaklee Soy exclusively because it has the very best and most complete soy protein and isoflavone content. You can feel confident about using Shaklee's soy protein.
- Optiflora and Soy Protein increase the absorption of protein, decrease gas and discomfort and decrease cholesterol by 23%
- Sixty (60) studies have been conducted showing soy protein increases bone density more than just Calcium Magnesium does
- Two studies show that soy and vitamin E, together, decrease LDL (bad cholesterol) by 40% and that is 17% greater decrease than Zocor and Lipitor
- Four studies show that soy protein inhibits oxidation of LDL (bad cholesterol) by 40%. When cholesterol oxidizes, it becomes "sticky" and buildsup on the arterial walls, which leads to clogged arteries
- Soy prevents gall stones. It doesn't dissolve them but it prevents them
- Soy prevents kidneys from damage. Lots of animal protein may be hard on the kidneys, but soy protein protects the kidneys
- Shaklee's protein includes valuable protein and isoflavones that are not present in other soy proteins produced with heat or chemicals. Shaklee's low heat - water wash process keeps the isoflavones in the protein. Isoflavones are natural cancer fighting ingredients that occur naturally in soy
- Soy's protein and Isoflavones inhibit the mutated cell´s ability to make an enzyme that would cause the cell to continue reproducing and form a tumor
- Soy inhibits the cancer cell from making blood vessels that invade arteries and zap nutrients (this process is called angiogenesis)
- Soy increases the killing effect of the white blood cells (phagocytosis)
- Soy's amino acid Lysine when combined with Vitamin C decreases Colon Cancer by 90%
- The flavanoids (like those in Shaklee's FlavoMax) when combined with Soy Protein are synergistic (they work even better together) and decrease breast cancer 10 fold
- Beta carotene (like those in Shaklee's CarotoMax) when combined with Soy Protein and Calcium with Vitamin D are 10 times as effective at preventing cancer cells from getting an addition blood supply
- Women in the Orient get about 80mg of Isoflavones a day¦ women in US and Europe get about 1.0 mg. That is an 80% negative difference for US and Europe
- Soy protein helps the differentiated cell (bad cell) convert back to a normal cell
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Dr. Nasr also listed the several forms of protein and the length of their chain of Amino Acids. The shorter the chain, the more quickly the Amino Acids can be absorbed and utilized.
WHAT ARE SOY ISOFLAVONES?
Isoflavones are biologically-active, nonnutritive compounds that are present in relatively large amounts in soybean and soyfoods. Soybeas contain two main types of isoflavones; daidzein and genistein. These compounds are part of a larger group of plant chemicals, called flavanoids, that are common in many fruits, vegetables, and legumes. Soybean are by far the most concentrated source of isoflavones in the human diet. Scientists have determined that that chemical structure of soy isoflavones is very similar to that of our own hormone estrogen. State of Iowa University, Soy Extension and Research Program, http://extension.agron.iastate.edu/soybean/uses_isoflavones.htm |
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FACTS AND MYTHS ABOUT SOY PROTEIN
1) Do soybeans cause cancer?
It is true that “overcooked” soy does contain “carcinogenic” compounds. When soy is extruded through high temperature, high-pressure steam nozzles to form what is called “textured vegetable protein – TVP for short”, this form of processing renders the soy “meat substitute” carcinogenic or cancer causing. TVP is what is used in soy dogs and soy burgers, and should be avoided.
2) What about roasted soybeans?
Whole soybeans are high in plant fat. If soybeans are roasted to eat as soy nuts, the heat alters the fat and makes it a trans-fatty acid, which causes both cancer and heart disease. As roasted soy nuts sit on the shelf or in the cupboard in storage, the oils are becoming more and more rancid and carcinogenic. AVOID roasted soybeans.
3) But I’ve heard that soy protein is hard on the kidneys!
Animal protein is much harder to digest than vegetable protein. Since many people have digestive difficulties, protein that is not thoroughly digested is very challenging to the kidneys. Powdered protein is in a predigested state, and the BEST protein source to choose! Protein is not the enemy – it is essential for life. It is true, however, that EXCESSIVE protein is hard on the kidneys, so if a person consumes more than 2 grams of protein per pound of body weight daily, AND does not consume adequate carbohydrates with it, this could cause kidney damage.
4) I have breast cancer, and I’ve been told I cannot have soy!
It is true that soy is a “phyto-estrogen” food, which means it contains substances that have hormone-like components. However, their estrogen strength is 1/1000th that of the body’s own stronger estrogens. Therefore, you want to load your digestive system with quality controlled raw soy powder, because these weaker estrogens will block the estrogen receptor sites from receiving your body’s own stronger estrogens and therefore be very protective against estrogen fed cancer.
5) Soy causes thyroid problems
If you’re a healthy human, then according to more than 20 studies that have looked at the effects of consuming soy foods (i.e. tofu), soy protein, and soy isoflavones on thyroid function, then you have nothing to worry about [12]. In long-term studies (up to three years!) no effect whatsoever was found in the thyroid functions of subjects who consumed copious amounts of soy[13]. However, it is important to note that people who take synthetic thyroid hormone medication should avoid taking it at the same time as ingesting soy to avoid possible interference with the medication’s absorption. But that doesn’t mean that it’s necessary to avoid it altogether. No, it just comes down to timing and consistency. If thyroid medication is taken as prescribed (typically on an empty stomach and 30 minutes to an hour before breakfast), and a consistent amount of soy is consumed in the person’s day-to-day diet, then you’re good to go.
6) Consuming soy can increase the risk of breast cancer
Breast cancer and the effects of soy is probably one of the most controversial arguments out there online and in real life. Regardless of who is yelling the loudest, the fact of the matter is that for more than 20 years the U.S. National Cancer Institute and laboratories around the world have been rigorously investigating the role of soy in breast cancer prevention [6]. Breast cancer P-R-E-V-E-N-T-I-O-N. Why? Well, Asian populations who traditionally consume soy as a dietary staple typically have far lower breast cancer rates than populations consuming a typical Western diet [7]. And because roughly two-thirds of breast cancer is estrogen-sensitive, the anti-estrogenic effects of soy isoflavones may actually help decrease breast cancer risk. To top it off, studies have found that soy foods and soy isoflavones don’t increase breast tissue density or cause breast cells to multiply [8], unlike hormone therapy. In fact, consuming soy during the early years of life (the first 20 years, to be specific) may help to reduce the risk of breast cancer later in life [9]. And, in two recently published studies, soy consumption has also been shown to actually be associated with reduced recurrence rates and improved survival in people with breast cancer [10, 11].
7) Men shouldn’t consume soy
This myth keeps coming back thanks to two reports published in scientific literature that have described negative effects of excessive soy consumption...in exactly two individuals: men who consumed a massive 14 to 20 servings of soy per day [14, 15]. In contrast, a comprehensive scientific analysis of the research done on more average intakes of soy—more than 30 individual studies, we might add—found that neither soy foods or isoflavones have any effect on male testosterone levels. That’s right, in more than 30 individual studies, it was determined that neither soy foods or isoflavones have any effect on male testosterone levels [16].
8) There’s no evidence of the health benefits of soy, including protecting against heart disease
It’s actually quite the opposite. Research suggests that incorporating soy foods into a healthful diet has many proven or indicated health benefits for things such as:
Osteoporosis
It is true that “overcooked” soy does contain “carcinogenic” compounds. When soy is extruded through high temperature, high-pressure steam nozzles to form what is called “textured vegetable protein – TVP for short”, this form of processing renders the soy “meat substitute” carcinogenic or cancer causing. TVP is what is used in soy dogs and soy burgers, and should be avoided.
2) What about roasted soybeans?
Whole soybeans are high in plant fat. If soybeans are roasted to eat as soy nuts, the heat alters the fat and makes it a trans-fatty acid, which causes both cancer and heart disease. As roasted soy nuts sit on the shelf or in the cupboard in storage, the oils are becoming more and more rancid and carcinogenic. AVOID roasted soybeans.
3) But I’ve heard that soy protein is hard on the kidneys!
Animal protein is much harder to digest than vegetable protein. Since many people have digestive difficulties, protein that is not thoroughly digested is very challenging to the kidneys. Powdered protein is in a predigested state, and the BEST protein source to choose! Protein is not the enemy – it is essential for life. It is true, however, that EXCESSIVE protein is hard on the kidneys, so if a person consumes more than 2 grams of protein per pound of body weight daily, AND does not consume adequate carbohydrates with it, this could cause kidney damage.
4) I have breast cancer, and I’ve been told I cannot have soy!
It is true that soy is a “phyto-estrogen” food, which means it contains substances that have hormone-like components. However, their estrogen strength is 1/1000th that of the body’s own stronger estrogens. Therefore, you want to load your digestive system with quality controlled raw soy powder, because these weaker estrogens will block the estrogen receptor sites from receiving your body’s own stronger estrogens and therefore be very protective against estrogen fed cancer.
5) Soy causes thyroid problems
If you’re a healthy human, then according to more than 20 studies that have looked at the effects of consuming soy foods (i.e. tofu), soy protein, and soy isoflavones on thyroid function, then you have nothing to worry about [12]. In long-term studies (up to three years!) no effect whatsoever was found in the thyroid functions of subjects who consumed copious amounts of soy[13]. However, it is important to note that people who take synthetic thyroid hormone medication should avoid taking it at the same time as ingesting soy to avoid possible interference with the medication’s absorption. But that doesn’t mean that it’s necessary to avoid it altogether. No, it just comes down to timing and consistency. If thyroid medication is taken as prescribed (typically on an empty stomach and 30 minutes to an hour before breakfast), and a consistent amount of soy is consumed in the person’s day-to-day diet, then you’re good to go.
6) Consuming soy can increase the risk of breast cancer
Breast cancer and the effects of soy is probably one of the most controversial arguments out there online and in real life. Regardless of who is yelling the loudest, the fact of the matter is that for more than 20 years the U.S. National Cancer Institute and laboratories around the world have been rigorously investigating the role of soy in breast cancer prevention [6]. Breast cancer P-R-E-V-E-N-T-I-O-N. Why? Well, Asian populations who traditionally consume soy as a dietary staple typically have far lower breast cancer rates than populations consuming a typical Western diet [7]. And because roughly two-thirds of breast cancer is estrogen-sensitive, the anti-estrogenic effects of soy isoflavones may actually help decrease breast cancer risk. To top it off, studies have found that soy foods and soy isoflavones don’t increase breast tissue density or cause breast cells to multiply [8], unlike hormone therapy. In fact, consuming soy during the early years of life (the first 20 years, to be specific) may help to reduce the risk of breast cancer later in life [9]. And, in two recently published studies, soy consumption has also been shown to actually be associated with reduced recurrence rates and improved survival in people with breast cancer [10, 11].
7) Men shouldn’t consume soy
This myth keeps coming back thanks to two reports published in scientific literature that have described negative effects of excessive soy consumption...in exactly two individuals: men who consumed a massive 14 to 20 servings of soy per day [14, 15]. In contrast, a comprehensive scientific analysis of the research done on more average intakes of soy—more than 30 individual studies, we might add—found that neither soy foods or isoflavones have any effect on male testosterone levels. That’s right, in more than 30 individual studies, it was determined that neither soy foods or isoflavones have any effect on male testosterone levels [16].
8) There’s no evidence of the health benefits of soy, including protecting against heart disease
It’s actually quite the opposite. Research suggests that incorporating soy foods into a healthful diet has many proven or indicated health benefits for things such as:
Osteoporosis
- Helping to reduce bone fractures in postmenopausal women [17, 18]
- Reducing the severity and frequency of hot flashes (by 50% on average) [19]
- Lowering the risk of cancer [20]
- Decreasing LDL-cholesterol (the bad cholesterol) [21]
- Giving a modest boost to HDL-cholesterol
- Reducing triglyceride levels
- Lowering blood pressure [22]
- Promoting artery health [23]
ESSENTIAL SEVEN CHECKLISTS FOR A QUALITY SOY PRODUCT:
1) Were the soybeans ORGANICALLY GROWN?
Studies have shown decreased levels of food nutrients and increased levels of nitrates in chemically fertilized crops, when compared with their organic counterparts. There is a connection between the ingestion of nitrates & CANCER! Therefore, it is important to know that pesticides, fungicides, and herbicides have not been used during the growing process. In particular, with soybeans, since they are such a hardy plant, a powerful and DEADLY weed spray called Round Up is usually used. For your safety, you must know that your soy products are organically grown. [Shaklee soy is organically grown.]
2) Were the soybeans GENETICALLY ENGINEERED?
Genetically engineered soybeans are much cheaper to purchase, and most companies producing soy products look for ways to save money. [Shaklee soy is certified non-GMO (i.e., it is guaranteed to contain no genetically-modified organism.)]
3) Does your soybean powder contain ALL of the nine essential amino acids?
One of the most valuable features of the soybean is that it is a complete protein and provides ALL nine of the essential amino acids. The body requires these daily to produce hormones, digestive juices, antibodies, and enzymes. HOWEVER, not all soybeans are created equal. Quality and amino acid content will vary based on soil conditions, and variable growing and harvest conditions. If one essential amino acid is missing, the immune system can be depressed 30%, and many important body functions are delayed or stopped. Therefore, it is essential that each batch of soybeans be checked for amino acid content if we want to depend on the soy isolate to provide a GUARANTEED supply of the nine essential amino acids. [Shaklee soy contains all nine essential amino acids.]
4) Were the crushed soy flakes washed in alcohol or water?
Alcohol washing destroys isoflavones content up to 88%! It is the isoflavones that reduce the risk of breast, prostate, lung and bowel cancer! As well, it is the isoflavones that are so beneficial in hormone balancing and increasing bone mass. [Shaklee soy is washed only in water.]
5) Was the “anti-thyroid”, “anti-growth” substance in the raw soy removed?
Asians, who have consumed large amounts of soy for years, have known that RAW soy contains an “anti-growth”, “anti-tyrosine” substance. Tyrosine deficiency will cause low blood pressure, low body temperature, and restless leg syndrome. Therefore, Asians always lightly cook their soy foods to deactivate the “anti-tyrosine/anti-growth” substance. Shaklee has designed an extracting process that removes this substance, yet keeps the soy in a raw form in order to maintain the HIGHEST LEVEL OF AMINO ACIDS and ISOFLAVONES, which are very sensitive to heat. [Shaklee removes all pro-goitrogens from its soy.]
6) Is your soybean food RAW or heated?
Amino acids are very sensitive to heat. In some studies, cooking protein has been shown to destroy up to 50% of some ESSENTIAL AMINO ACIDS. If an individual consistently consumes a diet that is lacking in all of the essential amino acids, inadequate brain development and hormones, or other body tissue development can be the result. [Shaklee soy is raw.]
7) Has CALCIUM been added to your soy powder?
Some negative reports about soy say that soy powders are VERY ACIDIC and cause bone loss because it causes calcium to be drawn from the bones!!!! The raw soy bean is a NEUTRAL food–neither acidic or alkaline. However, the removal of the soybean oil (which is essential so the soy powder will not go rancid very quickly), makes the powder very acidic. Therefore, adequate calcium (which is very alkaline) must be added to cause the powder to be neutral again, or it can cause the above stated problem. Many protein powder manufacturers do not add any or enough calcium. [Shaklee soy has added calcium for proper pH balance.]
Studies have shown decreased levels of food nutrients and increased levels of nitrates in chemically fertilized crops, when compared with their organic counterparts. There is a connection between the ingestion of nitrates & CANCER! Therefore, it is important to know that pesticides, fungicides, and herbicides have not been used during the growing process. In particular, with soybeans, since they are such a hardy plant, a powerful and DEADLY weed spray called Round Up is usually used. For your safety, you must know that your soy products are organically grown. [Shaklee soy is organically grown.]
2) Were the soybeans GENETICALLY ENGINEERED?
Genetically engineered soybeans are much cheaper to purchase, and most companies producing soy products look for ways to save money. [Shaklee soy is certified non-GMO (i.e., it is guaranteed to contain no genetically-modified organism.)]
3) Does your soybean powder contain ALL of the nine essential amino acids?
One of the most valuable features of the soybean is that it is a complete protein and provides ALL nine of the essential amino acids. The body requires these daily to produce hormones, digestive juices, antibodies, and enzymes. HOWEVER, not all soybeans are created equal. Quality and amino acid content will vary based on soil conditions, and variable growing and harvest conditions. If one essential amino acid is missing, the immune system can be depressed 30%, and many important body functions are delayed or stopped. Therefore, it is essential that each batch of soybeans be checked for amino acid content if we want to depend on the soy isolate to provide a GUARANTEED supply of the nine essential amino acids. [Shaklee soy contains all nine essential amino acids.]
4) Were the crushed soy flakes washed in alcohol or water?
Alcohol washing destroys isoflavones content up to 88%! It is the isoflavones that reduce the risk of breast, prostate, lung and bowel cancer! As well, it is the isoflavones that are so beneficial in hormone balancing and increasing bone mass. [Shaklee soy is washed only in water.]
5) Was the “anti-thyroid”, “anti-growth” substance in the raw soy removed?
Asians, who have consumed large amounts of soy for years, have known that RAW soy contains an “anti-growth”, “anti-tyrosine” substance. Tyrosine deficiency will cause low blood pressure, low body temperature, and restless leg syndrome. Therefore, Asians always lightly cook their soy foods to deactivate the “anti-tyrosine/anti-growth” substance. Shaklee has designed an extracting process that removes this substance, yet keeps the soy in a raw form in order to maintain the HIGHEST LEVEL OF AMINO ACIDS and ISOFLAVONES, which are very sensitive to heat. [Shaklee removes all pro-goitrogens from its soy.]
6) Is your soybean food RAW or heated?
Amino acids are very sensitive to heat. In some studies, cooking protein has been shown to destroy up to 50% of some ESSENTIAL AMINO ACIDS. If an individual consistently consumes a diet that is lacking in all of the essential amino acids, inadequate brain development and hormones, or other body tissue development can be the result. [Shaklee soy is raw.]
7) Has CALCIUM been added to your soy powder?
Some negative reports about soy say that soy powders are VERY ACIDIC and cause bone loss because it causes calcium to be drawn from the bones!!!! The raw soy bean is a NEUTRAL food–neither acidic or alkaline. However, the removal of the soybean oil (which is essential so the soy powder will not go rancid very quickly), makes the powder very acidic. Therefore, adequate calcium (which is very alkaline) must be added to cause the powder to be neutral again, or it can cause the above stated problem. Many protein powder manufacturers do not add any or enough calcium. [Shaklee soy has added calcium for proper pH balance.]
SOY PROTEIN UPDATE
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(18) Soy milk is made by soaking pureed raw soy beans in an alkaline solution. The solution is then heated to 115 degrees centigrade in a pressure cooker before decanting the liquid and adding flavoring or sweetener.. This method destroys most of the anti-nutrients but also denatures the proteins making them difficult to digest and assimilate causing gas and indigestion as well as increasing the allergenic capacity of soy (19). These accepted manufacturing methods are repeated through out the industrialized world in the most competitive manner possible. Commercial foods take no thought for the quality of the final product. The USDA noted the difference between antioxidant levels in various soy products and found cold water extraction to be the most effective way of preserving isoflavone content. Unfortunately, it is also the most expensive. (20) Where can the consumer go to acquire products to reap the health benefits of adding 25 to 40 grams of soy protein to their daily diet and avoid the down-side of commercialization of soy manufacturing? The Shaklee Corporation has 50 years of commercial experience manufacturing soy protein products which exceed government standards. In summary, these are observations we have made of consumer soy products properties’ compared against Shaklee soy protein products in more than 15,000 soy-using patients over the last 29 years: |
Commercial Off-The Shelf Soy Products
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Shaklee Soy Protein Products
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Soy and your diet
The 2010 U.S. Dietary Guidelines call for increasing the intake of plant protein in the average diet, and soy foods are an excellent way to do that. Based on soy intake in Asians—who have been consuming soy for thousands of years, as well as the amounts of soy shown to be beneficial in clinical studies,
The 2010 U.S. Dietary Guidelines call for increasing the intake of plant protein in the average diet, and soy foods are an excellent way to do that. Based on soy intake in Asians—who have been consuming soy for thousands of years, as well as the amounts of soy shown to be beneficial in clinical studies,
You May Also Be Interested In:
References:
1. Wei H, Bowen R, Cai Q, et al. Antioxidant and antipromotional effects of the soybean isoflavone genistein. Proc Soc Exp
Biol Med 1995;208:124–9.
2. Messina MJ, Persky V, Setchell KD, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutri
Cancer 1994;21:113–31.
3. Adlercreutz H, Markkanen H, Watanabe S. Plasma concentrations of phyto-oestrogens in Japanese men. Lancet
1993;342:1209–10.
4. Lee HP, Gourley L, Duffy SW, et al. Dietary effects on breast-cancer risk in Singapore. Lancet 1991;337:1197–200.
5. Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. New
Engl J Med 1995;333:276–82.
6. Potter SM. Overview of proposed mechanisms for the hypocholesterolemic effect of soy. J Nutr 1995;125:6065–115.
7. Murkies AL, Lombard C, Strauss BJ, et al. Dietary flour supplementation decreases post-menopausal hot flushes: Effect of
soy and wheat. Maturitas 1995;21(3):189–95.
8. Albertazzi P, Pansini F, Bonaccorsi G, et al. The effect of dietary soy supplementation on hot flushes. Obstet Gynecol
1998;91:6–11.
9. Cassidy A, Bingham S, Setchell KDR. Biological effects of a diet of soy protein rich isoflavones on the menstrual cycle of
premenopausal women. Am J Clin Nutr 1994;60:333–40.
10. Anderson JJB, Ambrose WW, Garner SC. Biphasic effects of genistein on bone tissue in the ovariectomized, lactating rat
model (44243). Proc Soc Exp Biol Med 1998;217:345–50.
11. Potter SM, Baum JA, Teng H, et al. Soy protein and isoflavones: Their effects on blood lipids and bone density in
postmenopausal women. Am J Clin Nutr 1998;68(suppl):1375S–79S.
12. Messina M. To recommend or not to recommend soy foods. J Am Diet Assoc 1994;94:(11):1253–4.
13. Divi RL, Chang HC, Doerge DR. Antithyroid isoflavones from soybean. Biochem Pharmacol 1997;54:1087–96.
14. Potter SM, Pertile J, Berber-Jimenez MD. Soy protein concentrate and isolated soy protein similarly lower blood serum
cholesterol but differently affect thyroid hormones in hamsters. J Nutr 1996;126:2007–11.
15. Rao CV, Wang C-X, Simi B, et al. Enhancement of experimental colon cancer by genistein. Cancer Res 1997;57:3717–22.
16. Messina MJ, Persky V, Setchell KD, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutri
Cancer 1994;21:113–31.
17. Pezzoli G; Antonini A; Barbieri S; Canesi M; Perbellini L; Zecchinelli A; Mariani CB; Bonetti A; Leenders KL: n-Hexaneinduced parkinsonism: pathogenic hypotheses, Mov Discord, 10, 3, 1995 May, 279-82.
18. Scwartz, G. MD, In Bad Taste: The MSG Syndrome, Health Press, 1988
19. Wallace, G., Studies on the Processing and Properties of Soymilk, J Sci Fd Agric, v. 22, Oct 1971.
20. USDA, Report 13, 1997, U.S. Government Printing Office
1. Wei H, Bowen R, Cai Q, et al. Antioxidant and antipromotional effects of the soybean isoflavone genistein. Proc Soc Exp
Biol Med 1995;208:124–9.
2. Messina MJ, Persky V, Setchell KD, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutri
Cancer 1994;21:113–31.
3. Adlercreutz H, Markkanen H, Watanabe S. Plasma concentrations of phyto-oestrogens in Japanese men. Lancet
1993;342:1209–10.
4. Lee HP, Gourley L, Duffy SW, et al. Dietary effects on breast-cancer risk in Singapore. Lancet 1991;337:1197–200.
5. Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. New
Engl J Med 1995;333:276–82.
6. Potter SM. Overview of proposed mechanisms for the hypocholesterolemic effect of soy. J Nutr 1995;125:6065–115.
7. Murkies AL, Lombard C, Strauss BJ, et al. Dietary flour supplementation decreases post-menopausal hot flushes: Effect of
soy and wheat. Maturitas 1995;21(3):189–95.
8. Albertazzi P, Pansini F, Bonaccorsi G, et al. The effect of dietary soy supplementation on hot flushes. Obstet Gynecol
1998;91:6–11.
9. Cassidy A, Bingham S, Setchell KDR. Biological effects of a diet of soy protein rich isoflavones on the menstrual cycle of
premenopausal women. Am J Clin Nutr 1994;60:333–40.
10. Anderson JJB, Ambrose WW, Garner SC. Biphasic effects of genistein on bone tissue in the ovariectomized, lactating rat
model (44243). Proc Soc Exp Biol Med 1998;217:345–50.
11. Potter SM, Baum JA, Teng H, et al. Soy protein and isoflavones: Their effects on blood lipids and bone density in
postmenopausal women. Am J Clin Nutr 1998;68(suppl):1375S–79S.
12. Messina M. To recommend or not to recommend soy foods. J Am Diet Assoc 1994;94:(11):1253–4.
13. Divi RL, Chang HC, Doerge DR. Antithyroid isoflavones from soybean. Biochem Pharmacol 1997;54:1087–96.
14. Potter SM, Pertile J, Berber-Jimenez MD. Soy protein concentrate and isolated soy protein similarly lower blood serum
cholesterol but differently affect thyroid hormones in hamsters. J Nutr 1996;126:2007–11.
15. Rao CV, Wang C-X, Simi B, et al. Enhancement of experimental colon cancer by genistein. Cancer Res 1997;57:3717–22.
16. Messina MJ, Persky V, Setchell KD, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutri
Cancer 1994;21:113–31.
17. Pezzoli G; Antonini A; Barbieri S; Canesi M; Perbellini L; Zecchinelli A; Mariani CB; Bonetti A; Leenders KL: n-Hexaneinduced parkinsonism: pathogenic hypotheses, Mov Discord, 10, 3, 1995 May, 279-82.
18. Scwartz, G. MD, In Bad Taste: The MSG Syndrome, Health Press, 1988
19. Wallace, G., Studies on the Processing and Properties of Soymilk, J Sci Fd Agric, v. 22, Oct 1971.
20. USDA, Report 13, 1997, U.S. Government Printing Office
Soy Myths and Facts:
REFEREnCES1.Oseni T, Patel R, Pyle J, Jordan VC. Selective estrogen receptor modulators and phytoestrogens. Planta Med. 2008. 74, 1656-65.2.Gu L, House SE, Prior RL, Fang N, Ronis MJ, Clarkson TB, Wilson ME, Badger Tm. Metabolic Phenotype of isoflavones differ among female rates, pigs, monkeys, and women. J. Nutr.2006, 136, 1215-21.3.Vierk KA, Koehler KM, Fein SB, Street DA. Prevalence of self-reported food allergy in American adults and use of food labels. J. Allergy Clin. Immunol. 2007, 119, 1504-10.4.Zeitler P, Solberg P. Food and levothyroxine administration in infants and children. J. Pediatr. 2010, 95, 3067-72.5.Messina M, Watanabe S, Setchell KD. Report on the 8th International Symposium on the Role of Soy in Health Promotion and Chronic Disease Prevention and Treatment. J. Nutr.2009, 139, 796S-802S.6.Messina M, Barnes S. The role of soy products in reducing risk of cancer. J. Natl. Cancer Inst. 1991, 83, 541-6.7.Wakai K, Suzuki S, Ohno Y, Kawamura T, Tamakoshi A, Aoki R. Epidemiology of breast cancer in Japan. Int. J. Epidemiol. 1995, 24, 285-91.8.Hooper L, Madhavan G, Tice JA, Leinster SJ, Cassidy A. Effects of isoflavones on breast density in pre- and post-menopausal women: a systematic review and meta-analysis of randomized controlled trials. Hum. Reprod. Update. 2010, 16, 745-60.9.Shimizu H, Ross RK, Bernstein L, Yatani R, Henderson BE, Mack TM. Cancers of the prostate and breast among Japanese and white immigrants in Los Angeles County. Br. J. Cancer. 1991, 63, 963-6.10.Shu XO, Zheng Y, Cai H, Gu K, Chen Z, Zheng W, Lu W. Soy food intake and breast cancer survival. JAMA. 2009, 302, 2437-43.11.Caan BJ, Natarajan L, Parker BA, Gold EB, Thomson CA, Newman VA, Rock CL, Pu M, Al-Delaimy WK, et al. Soy Food Consumption and Breast Cancer Prognosis. Cancer Epidemiol. Biomarkers Prev. 2011.12.Messina M, Redmond G. Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: a review of the relevant literature. Thyroid.2006, 16, 249-58.13.Bitto A, Polito F, Atteritano M, Altavilla D, Mazzaferro S, Marini H, Adamo EB, D’Anna R, Granese R, et al. Genistein aglycone does not affect thyroid function: results from a three-year, randomized, double-blind, placebo-controlled trial. J. Clin. Endocrinol. Metab. 2010, 95, 3067-72.14.Martinez J, Lewi JE. An unusual case of gynecomastia associated with soy product consumption. Endocr Pract. 2008, 14, 415-8.15.Siepmann T, Roofeh J, Kiefer FW, Edelson DG. Hypogonadism and erectile dysfunction associated with soy product consumption. Nutrition. 2011.16.Messina M. Soybean isoflavone exposure does not have feminizing effects on men: a critical examination of the clinical evidence. Fertil. Steril. 2010, 93, 2095-104.17.Koh WP, Wu AH, Wang R, Ang LW, Heng D, Yuan JM, Yu MC. Gender-specific associations between soy and risk of hip fracture in the Singapore Chinese Health Study. Am. J. Epidemiol. 2009, 170, 901-9.18. Zhang X, Shu XO, Li H, Yang G, Li Q, Gao YT, Zheng W. Prospective cohort study of soy food consumption and risk of bone fracture among postmenopausal women. Arch. Intern. Med.2005, 165, 1890-5.19.Messina M, Watanabe S, Setchell KD. Report on the 8th International Symposium on the Role of Soy in Health Promotion and Chronic Disease Prevention and Treatment. J. Nutr.2009, 139, 796S-802S.20.Yan L, Spitznagel EL. Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis. Am. J. Clin. Nutr. 2009, 89, 1155-63.21.Jenkins DJ, Mirrahimi A, Srichaikul K, Berryman CE, Wang L, Carleton A, Abdulnour S, Sievenpiper JL, Kendall CW, et al. Soy protein reduces serum cholesterol by both intrinsic and food displacement mechanisms. J. Nutr. 2010, 140, 2302S-2311S.22.Dong JY, Tong X, Wu ZW, Xun PC, He K, Qin LQ. Effect of soya protein on blood pressure: a meta-analysis of randomised controlled trials. Br. J. Nutr. 2011, 1-10.23.Li SH, Liu XX, Bai YY, Wang XJ, Sun K, Chen JZ, Hui RT. Effect of oral isoflavone supplementation on vascular endothelial function in postmenopausal women: a metaanalysis of randomized placebo-controlled trials. Am. J. Clin. Nutr. 2010, 91, 480-6.24.Ramsden CE, Hibbeln JR, Majchrzak SF, Davis JM. n-6 Fatty acid-specific and mixed polyunsaturate dietary interventions have different effects on CHD risk: a meta-analysis of randomised controlled trials. Br. J. Nutr. 2010, 104, 1586-600.25.Hughes GJ; Ryan DJ; Mukherjea R; Schasteen CS Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: criteria for evaluation. J Agric Food Chem. 2011; 59(23):12707-12.
REFEREnCES1.Oseni T, Patel R, Pyle J, Jordan VC. Selective estrogen receptor modulators and phytoestrogens. Planta Med. 2008. 74, 1656-65.2.Gu L, House SE, Prior RL, Fang N, Ronis MJ, Clarkson TB, Wilson ME, Badger Tm. Metabolic Phenotype of isoflavones differ among female rates, pigs, monkeys, and women. J. Nutr.2006, 136, 1215-21.3.Vierk KA, Koehler KM, Fein SB, Street DA. Prevalence of self-reported food allergy in American adults and use of food labels. J. Allergy Clin. Immunol. 2007, 119, 1504-10.4.Zeitler P, Solberg P. Food and levothyroxine administration in infants and children. J. Pediatr. 2010, 95, 3067-72.5.Messina M, Watanabe S, Setchell KD. Report on the 8th International Symposium on the Role of Soy in Health Promotion and Chronic Disease Prevention and Treatment. J. Nutr.2009, 139, 796S-802S.6.Messina M, Barnes S. The role of soy products in reducing risk of cancer. J. Natl. Cancer Inst. 1991, 83, 541-6.7.Wakai K, Suzuki S, Ohno Y, Kawamura T, Tamakoshi A, Aoki R. Epidemiology of breast cancer in Japan. Int. J. Epidemiol. 1995, 24, 285-91.8.Hooper L, Madhavan G, Tice JA, Leinster SJ, Cassidy A. Effects of isoflavones on breast density in pre- and post-menopausal women: a systematic review and meta-analysis of randomized controlled trials. Hum. Reprod. Update. 2010, 16, 745-60.9.Shimizu H, Ross RK, Bernstein L, Yatani R, Henderson BE, Mack TM. Cancers of the prostate and breast among Japanese and white immigrants in Los Angeles County. Br. J. Cancer. 1991, 63, 963-6.10.Shu XO, Zheng Y, Cai H, Gu K, Chen Z, Zheng W, Lu W. Soy food intake and breast cancer survival. JAMA. 2009, 302, 2437-43.11.Caan BJ, Natarajan L, Parker BA, Gold EB, Thomson CA, Newman VA, Rock CL, Pu M, Al-Delaimy WK, et al. Soy Food Consumption and Breast Cancer Prognosis. Cancer Epidemiol. Biomarkers Prev. 2011.12.Messina M, Redmond G. Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: a review of the relevant literature. Thyroid.2006, 16, 249-58.13.Bitto A, Polito F, Atteritano M, Altavilla D, Mazzaferro S, Marini H, Adamo EB, D’Anna R, Granese R, et al. Genistein aglycone does not affect thyroid function: results from a three-year, randomized, double-blind, placebo-controlled trial. J. Clin. Endocrinol. Metab. 2010, 95, 3067-72.14.Martinez J, Lewi JE. An unusual case of gynecomastia associated with soy product consumption. Endocr Pract. 2008, 14, 415-8.15.Siepmann T, Roofeh J, Kiefer FW, Edelson DG. Hypogonadism and erectile dysfunction associated with soy product consumption. Nutrition. 2011.16.Messina M. Soybean isoflavone exposure does not have feminizing effects on men: a critical examination of the clinical evidence. Fertil. Steril. 2010, 93, 2095-104.17.Koh WP, Wu AH, Wang R, Ang LW, Heng D, Yuan JM, Yu MC. Gender-specific associations between soy and risk of hip fracture in the Singapore Chinese Health Study. Am. J. Epidemiol. 2009, 170, 901-9.18. Zhang X, Shu XO, Li H, Yang G, Li Q, Gao YT, Zheng W. Prospective cohort study of soy food consumption and risk of bone fracture among postmenopausal women. Arch. Intern. Med.2005, 165, 1890-5.19.Messina M, Watanabe S, Setchell KD. Report on the 8th International Symposium on the Role of Soy in Health Promotion and Chronic Disease Prevention and Treatment. J. Nutr.2009, 139, 796S-802S.20.Yan L, Spitznagel EL. Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis. Am. J. Clin. Nutr. 2009, 89, 1155-63.21.Jenkins DJ, Mirrahimi A, Srichaikul K, Berryman CE, Wang L, Carleton A, Abdulnour S, Sievenpiper JL, Kendall CW, et al. Soy protein reduces serum cholesterol by both intrinsic and food displacement mechanisms. J. Nutr. 2010, 140, 2302S-2311S.22.Dong JY, Tong X, Wu ZW, Xun PC, He K, Qin LQ. Effect of soya protein on blood pressure: a meta-analysis of randomised controlled trials. Br. J. Nutr. 2011, 1-10.23.Li SH, Liu XX, Bai YY, Wang XJ, Sun K, Chen JZ, Hui RT. Effect of oral isoflavone supplementation on vascular endothelial function in postmenopausal women: a metaanalysis of randomized placebo-controlled trials. Am. J. Clin. Nutr. 2010, 91, 480-6.24.Ramsden CE, Hibbeln JR, Majchrzak SF, Davis JM. n-6 Fatty acid-specific and mixed polyunsaturate dietary interventions have different effects on CHD risk: a meta-analysis of randomised controlled trials. Br. J. Nutr. 2010, 104, 1586-600.25.Hughes GJ; Ryan DJ; Mukherjea R; Schasteen CS Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: criteria for evaluation. J Agric Food Chem. 2011; 59(23):12707-12.
