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Health
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Title: Soy Beats Low-Fat for Lowering Cholesterol
Source: [None]
URL Source: http://www.webmd.com/cholesterol-ma ... at-lowering-cholesterol?page=2
Published: Aug 25, 2011
Author: Jennifer Warner
Post Date: 2011-08-25 00:19:05 by Tatarewicz
Keywords: None
Views: 65
Comments: 4

Aug. 23, 2011 -- A diet that incorporates cholesterol-lowering foods like soy, nuts, and plant sterols may work better at lowering cholesterol levels than a traditional low-fat diet.

A new study shows that people with high cholesterol who followed the portfolio diet, which includes a combination of cholesterol-lowering foods, lowered their low-density lipoprotein (LDL) cholesterol levels by about 13% after six months on the diet. That's compared with a 3% LDL reduction among those who followed a traditional diet low in saturated fat.

"Given that cardiovascular disease is our major killer, we feel that a lot of people will benefit to a greater or lesser extent by adopting this diet, which is basically a plant-based approach," says researcher David Jenkins, MD, Canada Research Chair at the University of Toronto. "Those who may want to follow the diet more specifically are those who are on the cusp for statin treatment."

"If we let people know that they can control their own cholesterol levels themselves, we're putting some of the responsibility but also the power back into the hands of ordinary citizens," Jenkins tells WebMD.

Cholesterol 101: What Your Levels Mean Portfolio Diet Lowers Cholesterol

The portfolio diet includes four types of foods recognized by the FDA for their ability to lower cholesterol:

Soy protein. The portfolio diet calls for substituting soy-based meat products for meat, such as soy burgers, soy hot dogs, and soy cold cuts. Soy milk and soybeans (also known as edamame) are also good sources of soy protein. Sticky fiber. The diet incorporates fiber from oats, barley, and psyllium. Plant sterol esters. The diet replaces butter and margarine with plant sterol ester-enriched margarine. Nuts. A handful a day of tree nuts, such as almonds or walnuts, and peanuts are included in the diet.

In the study, researchers compared the effectiveness of the portfolio diet to a traditional low-fat diet in lowering LDL cholesterol in 351 people with high cholesterol. The results appear in the Journal of the American Medical Association.

The people were randomly divided into three groups that received counseling about the portfolio diet in two sessions or a more intensive seven sessions over a six-month period or followed a standard low-fat diet for six months.

The study showed that the regular and intensively counseled portfolio diet group both experienced a reduction in LDL cholesterol of about 13% compared with a 3% reduction in the low-fat diet group.

Jenkins says the study suggests that the mix of plant-based foods included in the portfolio diet can achieve cholesterol-lowering results similar to what can be achieved through drugs. Motivation Key to Results

But what experts say is most surprising about the study is that one counseling session every three months was nearly as effective as monthly diet counseling sessions in helping people lower their cholesterol.

"The really remarkable result is that these cholesterol-lowering results were achieved after only a couple of counseling sessions," says Mike Miller, MD, professor of medicine, epidemiology and public health at the University of Maryland. "We don't usually see these kinds of results."

Miller says the next question will be whether these results can be maintained beyond the first six months of the diet and whether people can stay motivated to stick to the diet.

Registered dietitian Jeannie Gazzaniga-Moloo, PhD, RD, agrees.

"It could be quite possible that there may be something very straightforward about the portfolio diet that people are able to follow and gain this effect," says Gazzaniga-Moloo, a spokeswoman for the American Dietetic Association. "But in my practice, getting people to change from animal to soy protein can be quite a challenge, and people need encouragement."

Gazzaniga-Moloo says people tend to respond to positive dietary messages, and one advantage of the portfolio diet is that it says, "Let's bring in nuts, legumes, and plant sterols."

"That is something proactive, rather than just taking the saturated fat out of the diet," she tells WebMD. "It's quite possibly why the diet is so well accepted."

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#1. To: All (#0)

But then there are the harmful side effects of unfermented soy:

Teya Skae

(NaturalNews) With vegetarianism gaining increasing popularity from the 1970's, reaching its peak in the 1990's, soy has emerged as a 'near perfect' food, with supporters claiming it can provide an ideal source of protein, lower cholesterol, protect against cancer and heart disease, reduce menopausal symptoms, and prevent osteoporosis - among many other things. It seems like a good thing - or is it really? How did such a 'healthy food' emerge from a product that in 1913 was listed in the U.S. Department of Agriculture (USDA) handbook not as a food but as an industrial product?

According to lipid specialist and nutritionist Mary Enig, PhD, "The reason there's so much soy in America is because the soy industry started to plant soy to extract the oil from it and soy oil became a very large industry." There was a lot of soy oil and with it came a lot of soy protein residue as a left over by-product, and since they couldn't feed it to the animals, except in small amounts, they had to find another big market which, of course, was human consumption.

This excess soy production and its protein residue was the motivation for the multi-million dollars spent on advertising and intense lobbying of the Food and Drug Administration (FDA), which resulted in about 74 percent of U.S. consumers believing that soy products are healthy. Australia has traditionally prided itself as being a dairy consuming nation, due to the fact that we have such abundant supply of cattle. However, lactose intolerance is becoming a health concern recognised by the medical profession; accordingly, soy is becoming very popular as an alternative to dairy, following in the footsteps of US consumers in believing that all soy-based products have health benefits. In reality, the research that has concluded that all soy products are healthy is far from accurate, and very much skewed by economic motives.

Let's examine why soy products are far from healthy:

For greater clarity, soy products are classified into two main groups: fermented and unfermented. There are also another two sub-groups: organic and Genetically Modified (GM). The GM soy is to be avoided at all costs, as the hazards of GM are some of the worst innovations of modern day bio-technology. Not only are all GM products unhealthy to humans and animals but also to the normal plants that grow in the surrounding area, due to the natural process of winds causing cross-pollination, resulting in mutated species of what were once natural variations of plants. This topic is too vast to cover in this article but for more research, visit (www.non-gm-farmers.com) .

The unfermented soy category is a most problematic one. It includes soy products, such as tofu, bean curd, all soy milks, soy infant formulae, soy protein powders and soy meat alternatives, such as soy sausages/veggie burgers, made from hydrolysed soy powder.

So what is wrong with unfermented soy products?

Soy belongs to the family of legumes. Other members of the legume family include beans - such as adzuki, red kidney, navy, barlotti, etc., as well as chickpeas. Peanuts are included as well, as they are technically not a nut but a legume. All legumes and whole-grains - such as, rice, barley, oats, wheat and rye - contain amounts of phytic acid. Being a legume, soy contains a high amount of phytic acid. So, what's wrong with phytic acid? A number of things - yet, in some cases, phytic acid can also be beneficial.

Phytic acid's structure gives it the ability to bind minerals, proteins and starch, and results in lower absorption of these substances. Hence, phytic acid, in large amounts, can block the uptake of essential minerals, like calcium, magnesium, copper, iron, and especially zinc in the intestinal tract. Soy also inhibits the uptake of one of the most important minerals needed for growth and metabolism, iodine, which is used by the thyroid gland in the production of thyroid hormones. However, for non-vegetarian men, phytic acid may prove to be quite helpful, due to its binding/chelating ability with minerals.

Since a large percentage of non-vegetarian adult males have excess iron, phytic acid would be helpful to them by binding the excess iron. But we need to bear in mind phytic acid will simultaneously bind other minerals, such as calcium, magnesium and zinc. In the case of children and menstruating women, the phytic acid in soy can be a serious negative, as women and children need iron. In women, iron is needed to replace the loss during their menses and in children iron is required for growth and development.

Apart from the phytic acid-related phenomena, there are additional factors that make soy an unhealthy choice.

Soy:

* contributes to thyroid disorder, especially in women

* promotes kidney stones

* weakens the immune system

* contributes to food allergies and digestive intolerance

Perhaps the most disturbing of soy's ill effects on health has to do with its phytoestrogens, which can mimic the effects of the female hormone, oestrogen. These phytoestrogens have been found to have adverse effects on various human tissues, and drinking only two glasses of soy milk daily for one month has enough of the chemical to alter a woman's menstrual cycle.

Soy is particularly problematic for infants and it would be very wise to avoid giving them soy-derived products, since it has been estimated that infants who are exclusively fed soy formula receive the equivalent of five birth control pills worth of oestrogen every day. Check out (www.westonaprice.org) to find some alarming research and statistics on what can go wrong when infants and children are regularly fed soy formula.

In order to derive some benefit from soy, consuming only fermented soy products - such as organic miso (mugi barley and genmai miso are the best), organic tempeh, soy sauce or tamari and natto - is the way to do it. This is because the phytic acid, which is inherent in soy beans, has been neutralized in the process of fermentation. Consuming fermented soy is very beneficial in recolonizing the friendly bacteria in the large intestine, which neutralizes the 'unfriendly' bacteria and allows for greater general assimilation of foods and nutrients.

So, fermented soy is of benefit and unfermented soy is not. It is not only soy that needs to be fermented but whole-grains as well. In fact, grains (apart from millet, buckwheat and couscous) and legumes are best consumed after soaking them for 48-72 hours prior to cooking, which allows fermentation to take place. The soaking of grains and beans is also advocated in the principles of macrobiotics, which is very popular amongst vegetarians. Yet many vegetarian restaurants do not have time or forget to incorporate this very important process in their vegetarian cooking and thus people who regularly eat out at vegetarian restaurants might develop severe mineral deficiencies due to the large consumption of phytic acid in their diet.

Another common fallacy is that soy foods couldn't possibly have a downside because Asian cultures eat large quantities of soy every day and consequently remain free of most western diseases. In reality, the people of China, Japan and other Asian countries eat very little soy. The soy industry's own figures show that soy consumption in China, Indonesia, Korea, Japan and Taiwan ranges from 10 to 90 grams per day. That is grams of soy food, not grams of soy protein alone. Compare this with a cup of tofu (250 grams) or soy milk (240 grams). Many Americans and Australians today would be consuming a cup of tofu and a couple of glasses of soy milk every day. They might also add veggie burgers to this, thinking they are getting their much needed protein intake. Infants on soy formula are probably the most disadvantaged, as that is their main source of nutrition and they ingest large amounts of soy relative to their body weight. Often the side effects are not noticed but, as they are growing up, runny noses, frequent colds, irritability, severe sugar cravings and food intolerance develop.

The summary below outlines the adverse effects of unfermented soy products:

* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

* Soy phytoestrogens are potent anti-thyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease. Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12. Soy foods increase the body's requirement for vitamin D.

* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys. Source: (www.westonaprice.org)

In contrast, consuming organic fermented soy products is quite beneficial. Consuming even small amounts of unfermented soy on a regular basis could cause some adverse effects in our body. Next time you consider drinking soy milk; perhaps instead consider oat milk, coconut milk or goat's milk. Some people who are allergic to dairy can tolerate goat milk and goat cheese products in small quantities. Replacing soy and regular milk with these alternatives allow us to enjoy our beverages and cereals without harming our health.

References:

(www.phytochemicals.info/phyt...)

(www.westonaprice.org/soy/ind...)

Whole Soy Story: The Dark Side of America's Favourite Health Food by Kaayla Daniel (www.mothering.com/articles/g...)

About the author Teya Skae M.A. ATMS Corporate Wellness Presenter/Researcher and Author As the founder of Empowered Living Teya has developed a results based I.D.E.A.L Solutions for increasing your energy, focus and personal Success! Teya is also a QUIT smoking specialist with proven results in one session guaranteed. For Tangible Results and Solutions to Fat Loss, Physical, Emotional and Mental Fitness visit www.empowered-living.com.au

Learn more: www.naturalnews.com/022630.html#ixzz1W0mYXyWs

Tatarewicz  posted on  2011-08-25   0:39:52 ET  Reply   Trace   Private Reply  


#2. To: All (#1)

Also, John Gray: home.marsvenus.com/

says not to use soy protein powder, use whey powder instead.

Tatarewicz  posted on  2011-08-25   0:54:33 ET  Reply   Trace   Private Reply  


#3. To: Tatarewicz (#1)

Here's an informative book on the subject of soy.

The Whole Soy Story: The Dark Side of America's Favorite Health Food
Kaayla T. Daniel, author

Buzzard  posted on  2011-08-25   11:36:57 ET  Reply   Trace   Private Reply  


#4. To: Tatarewicz (#0)

The problem with soy is that is contains female hormones. I don't touch the stuff.

I've had Asian women tell me Asian men are feminine. Ever wonder why?

*Before anyone gets their panties in a bunch, I invite you to compare the number of Irish, Italian, German, and Scandinavian political philosophers who have written on liberty and limited government with the number of English philosophers who published works on the subject" - Vox Day

Turtle  posted on  2011-08-25   13:39:34 ET  Reply   Trace   Private Reply  


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