Do You Know Nutrition: Americans eat more soy products than Chinese, Japanese
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By Phylis Canion
Q: I have been diagnosed with breast cancer, and in some of the literature I was given, it says I should avoid products that contain soy. Now that I am a diligent label reader, I am amazed at how many products contain soy isoflavones. Can you explain what isoflavones are and why they can be dangerous?
A: Americans are eating more soy products than ever before and, in fact, now consume more than the Japanese and Chinese do.
While the Asian practice of fermenting soybeans and eating soy in the form of curds called tofu can be healthy, Asians consume soy in very small amounts, as a condiment, rather than a food replacement for animal proteins, as is the common practice in the United States.
The soybean itself is a notably inauspicious staple food; it contains a whole assortment of anti-nutrients, which are compounds that actually block the body's absorption of vitamins and minerals, interfere with the hormonal system and prevent the body from breaking down the proteins in the soy itself.
Soy isoflavones, found in most soy products, are compounds that resemble, and, in fact, bind to human estrogen receptors. It is unclear whether these so called phytoestrogens actually behave like estrogens or fool the body into thinking they are estrogen.
Because they may have an effect on the growth of certain cancers, the symptoms of menopause and the function of the endocrine system, the Food and Drug Administration has declined to grant Generally Regarded As Safe status to soy isoflavones for use as food additives although some soy products do have the GRAS rating.
Q: I try to eat healthy because I know that everything you eat is processed through the liver. What are some of the most important functions of the liver and what foods are best for the liver?
A: The liver performs more than 500 functions in the human body. While all the functions are important, it is impossible to list them all, so here is a list of some of the more important duties:
Metabolize proteins, fats and carbohydrates
Stores vitamins, minerals and sugar
Filters the blood and helps remove toxins
Breaks down and eliminates excess hormones
Helps maintain electrolyte balance and water balance
Helps to assimilate and store fat soluble vitamins A, D, E, K
Removes damaged red blood cells
Provides blood clotting factors
Removes ammonia, a toxic by-product of animal protein metabolism, from the body
Breaks down hormones after they have done their function, i.e., if the liver does not break down insulin fast enough, hypoglycemia results because the circulating insulin continues to lower blood sugar.
The top 10 foods that benefit the liver the most are apples, artichoke, dandelion, beets, garlic, lemon (in hot water), cabbage, broccoli, strawberries and onions (in this order).
NOTE: Call today to sign up for the next nutrition class, at 7 p.m. Monday, May 10, at the Crossing. Call 361-580-1400.
Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant, e-mail her at doc.phyl@yahoo.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.
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