Sat Aug 4, 2001

THE HEALING POWER OF SOY'S ISOFLAVONES

Dear Friends,

While I am away, a few friends have submitted
GUEST LETTERS for the NOTMILK letter.

Monique N. Gilbert has written a wonderful book
About SOY products, called:

Virtues of Soy: A Practical
Health Guide and Cookbook"

I have read the book, and will be doing a
review during the month of  September,
at which time I also plan on writing a
series of columns relating to soy.

http://www.virtuesofsoy.com

THE HEALING POWER OF SOY'S ISOFLAVONES

Numerous reports indicate that,because soy
is high in isoflavones, it can prevent
illness and promote good health.

Isoflavones are a class of phytochemicals,
hich are compounds found only in plants
(phyto means plant).

They are also a type of phytoestrogen, or
plant hormone, that resembles human
estrogen in chemical structure yet are
weaker.  By mimicking human estrogen at
certain sites in the body, isoflavones
provide many health benefits that help
you to avoid disease.

Isoflavones are found in soybeans, chick
peas and other legumes. However, soybeans
are unique because they have the highest
concentration of these powerful compounds.
Soy contains many individual isoflavones,
but the most beneficial are genistein and
daidzein.

Isoflavones show tremendous potential to
fight disease on several fronts. They have
been shown to help prevent the buildup of
arterial plaque, which reduces the risk of
coronary heart disease and stroke. Isoflavones
may help reduce breast cancer by blocking
the cancer-causing effects of human estrogen.

They may also prevent prostate cancer by
hindering cell growth. Isoflavones can fight
osteoporosis by stimulating bone formation
and inhibiting bone resorption. They may even
relieve some menopausal symptoms as well.

Soy isoflavones have antioxidant properties
Which protect the cardiovascular system from
Oxidation of LDL (the bad) cholesterol.
Oxidized LDL cholesterol accumulates in the
arteries as patches of fatty buildup which
blocks the flow of blood, resulting in
atherosclerosis. Genistein inhibits the
growth of cells that form this artery
clogging plaque.  Arteries damaged by
atherosclerosis usually form blood clots.
This can lead to a heart attack if the clot
goes to the heart, or a stroke if it goes
to the brain.

Being a weak form of estrogen, isoflavones
can compete at estrogen receptor sites,
blocking the stronger version naturally
produced by the body from exerting its
full effect.  Since high blood levels of
estrogen are an established risk factor
for breast cancer; weaker forms of estrogen
may provide protection against this disease.

Genistein has been found to hinder breast
cancer as well as prostate cancer. Results
from a new University of California study
show that genistein slowed prostate cancer
growth and caused prostate cancer cells to
die. It acts against cancer cells in a way
similar to many common cancer-treating drugs.

Isoflavones also play an important role in
protecting and maintaining strong and healthy
bones. Evidence shows that genistein and
daidzein prevent bones from breaking down.

Independent studies conducted at the University
of Illinois and the University of Hong Kong
concluded that consuming soy isoflavones can
increase bone mineral content and bone
density.

Another study at the University of Texas
suggested that isoflavones may also stimulate
bone formation. By preserving bone health,
increasing bone mass and inducing bone
turnover, researchers noted the potential
role of soy isoflavones in preventing, and
possibly even reversing, the effects of
osteoporosis.

The North American Menopause Society suggests
that soy isoflavones can also be a natural
alternative to estrogen replacement therapy
for relief of mild menopausal symptoms. It
may help offset the drop in estrogen and
regulate its fluctuations that occur at
menopause. Many women have reported a
reduction in their hot flashes and night
sweats when they regularly consume
soy foods, like tempeh or tofu.

All these findings suggest eating soy foods,
natural sources of isoflavones, can protect
and enhance your overall health. Isoflavones
work together with soy protein in fighting
disease. Studies show that isoflavones account
for approximately three-fourths of soy's
protection, while its protein is responsible
for about one-fourth.

The best way to consume isoflavones is in
food form, so that you can benefit from all
of soy's nutrients and beneficial compounds.
The highest amounts of isoflavones and soy
protein are found in tempeh, whole soybeans
(like edamame), textured soy protein, soynuts,
tofu and soymilk. Researchers recommend
consuming at least one to two servings a day.
A serving is equal to 1 ounce of soynuts; 4
ounces of tempeh, textured soy protein
(cooked), or edamame; or 8 ounces of soymilk.

For those new to soy, I recommend slowly
adding it to your diet, until you develop a
taste for it.  In spaghetti sauces, replace
ground beef with textured soy protein. Use
tofu instead ricotta cheese in lasagna, or
make herb dips with it in a food processor.

Use soymilk to cream soups or make smoothies.
People on the run can always eat soynuts.
Tempeh is one of the easiest soy foods
to prepare. To make a grilled tempeh
sandwich, just cut it into slices, sprinkle
on some soy sauce, saute with sliced onions
and pile it on some bread.  Remember, you
will only continue to eat healthy foods if
they taste good.  So, experiment and have
fun trying out new ways to enjoy soy.

Monique N. Gilbert is a Health Advocate,
Recipe Developer, Soy Food Connoisseur and
the author of "Virtues of Soy: A Practical
Health Guide and Cookbook" (Universal
Publishers, $19.95, available at most
online booksellers).  monique@chef.net

Do you know of a friend or family member with one or more of these milk-related problems? Do them a huge favor and forward the URL or this entire file to them.