Three problems plague much of the Western world. We eat too much meat, drink too much coffee and pollute our bodies and
environment as well. Yet its darn inconvenient to stop! Everywhere we turn we are tempted. Many of us are addicted to these substances early on. The marketing and media establishment bombard us with well thought out (often subliminal) temptations.
Recent messages at this site suggested that soy can at least ease the coffee problem. “Certainly not” say many readers as
the comments below show.
“Gary, Soy based products are high in estrogen. This is just plain dangerous for men. High estrogen in men has been associated with prostate cancer. I hope with all the experimenting you are doing you have your PSA and female hormone levels tested regularly.”
I must admit to this reader, I have not been checking my PSA levels. It does seem however that my muscle increases with soy consumption, the opposite of what the above suggests. In addition I can sleep the night through after drinking soy coffee. This is not true with regular coffee. Soy is also used by many body builders for its masculine features that increase muscle mass. Other readers see even worse sides to soy such as below:
“Gary, readers need SOLID information derived from valid STUDIES of
Soy. Here is a site which contains at least 56 studies done between 1971 and 2001:
Read about the historical use of Soy and how a corporate “pusher” of the Soy industry (Archer Daniels Midland Company) conned their way into getting approval of Soy's GRAS status (Generally Recognized as Safe) because of concerns raised by several FDA scientists about the known dangers of Soy isoflavones and other enlightening information at: www.westonaprice.org/soy/isoflavones.html
and more enlightening information at: www.soyonlineservice.co.nz/
These is MUCH more information I could give on this subject, but those who choose to study the above (and related links) may choose to “err on the side of caution” and avoid any non-organic, GM soy products or derivatives and stick with the only “safe” Soy, which is properly FERMENTED organic Miso and Tempeh,
in small amounts.
This reader and these sites above give us information we should know. Yet other sites are very positive on soy. For example,
the site http://www.rxforwellness.com/volume8.shtml shows how the isoflavins in soy helps stop disease.
Another website http://www.lef.org/magazine/mag2000/nov2000_itn.html shows evidence that soy helps stop urological cancer.
So we have to be a little cautious of all the information and try and keep it in context.
Here are more warnings.
“I recently came across articles and research on soy that caused such concern I stopped eating it, except in the fermented state. Your point about us being different is well taken. I came across this powerful point in a valuable work called “Metabolic Typing Diet” by William Wolcott and Trish Fahey.
In the book, they talk about Inuit (Eskimos), who eat up to ten pounds of meat and blubber a day, with no ill effect. Contrast that with aborigines in Australia who eat bugs, grubs, insects, kangaroo and wallabee.
What do you suppose would be the effect if they switched diets? In the same way, each of us is unique based on our genetic inherited structure. By addressing that issue and getting the right “mix” of the macro nutrients (fats, proteins and carbohydrates), we can begin to get into balance.
In the most powerful work on food I have yet come across (and I have been studying natural healing since 1976!), Sally Fallon talks about how so called “primitive societies” all tended to use the fermentation process to
begin the pre-digestion of food before it entered the mouth.
The research on soy tends to indicate that the negative effects of soy, the phytates that block absorption of nutrientsas an example, are taken care of by the fermentation process. (By the way, most grains have these phytates and overnight soaking of oats and other grains is suggested as a solution. Soy's phytates apparently need a full fermentation to get rid of the phytates)
Fallon's work is called “Nourishing Traditions” and it is dramatically changing my approach to food. This will be the most dramatic
change since I went more or less vegetarian over 25 years ago. I have come back to meat eating, though I had never given up fish.
Also, this work is taking me away from my “supplement” habit. (That habit, at its peak, was costing my wife and I about $300US a month)
and moving me toward finding and using more traditional foods and ways of preparing them that can provide the nutrients the body is craving in this time of “empty calorie” food.
Your point about us being individuals is perhaps the most important point. We have all these tools and we need to pay attention to what happens to us, our bodies, minds, emotions, spirit when we ingest these different substances, food, supplements, herbs and so on. It is only by taking back our power and learning to discern ever more keenly, that we can hope to get “into balance” in the long run. Thanks for the work you do.”
This readers comments about fermented food raises an interesting question. I have lived for extended times with several primitive
cultures which have extensive nutritional creeds. In each, eating easily digested foods is a key to health. There is no doubt that soy is hard to digest. One Andean culture avoids soy because of its indigestibility. However they also avoided anything that was fermented.
Their philosophy is that gas in the body is the initiator of most disease. Our bodies create mucus to dampen excess gas. The mucus leads to poor digestion clogging the kidney and liver. The clogged organs lead to poor elimination. Our inability to eliminate properly leads to toxicity storage in numerous forms. Toxicity gets stored on the arterial walls (hardening
of the arteries), in the muscles (fibromyalgia), joints (arthritis) and in the cells where it creates mutations (cancer).
These same Andeans also avoid roasted peanuts which they believe is high in uric acid and also reduces the effectiveness of the liver.
However they use peanuts which have been soaked overnight and ground into a sauce extensively in their meals. So is soy coffee that comes from organic soy beans that are soaked, simmered, roasted and ground, like hard to digest soy or have negatives been removed in the processing? We have some learning to do here.
The attitude of the Andeans is “fermentation creates gas” Soy is a non-no as is anything fermented. Again and again we see that there are two sides to the of the picture.
This leads me to an important saying one of the best Doctors I know shared with me. “Gary”, he said. “Medicine is dose”.
A great message at the Wild Oats (an excellent health food chain) website http://www.wildoats.com/app/cda/oat_cda.html?pt=HealthArticle
Points out the importance of balance.
The article begins,
“Making good food choices can drive you to drink. Fish, for example, is good for heart health, low in fat, and high in protein,
but a potentially high level of mercury contamination puts some species on the danger list. Soy foods may help fight cancer, but a surprising percentage of soy products and soy-based ingredients may be genetically modified with genes from other species (unless certified organic).”
What should one do? This brings us back to the three problems that plague much of the Western world (eating too much meat, drinking too much coffee and pollute our bodies and environment as well) and inconvenience.
How much do we gain by having a Garden Burger instead of a Big Mac the next time we are out and this is our choice. Plus when we just
have to have that break and a hot drink. Is the organic soy coffee that Merri soaks, simmers and heavily roasts and grinds more digestible other forms of soy? Do the benefits of reducing caffeine make up for the downsides of the soy?
How much of this data above is correct? How much do we gain from soy and how much do we put ourselves at risk.
Let’s pursue this because these are important questions and we have not even touched on the environmental issue of that you will see in
tomorrow’s message which will be at ***link*** on December10th.
Until then, good investing, good health and happiness to you.