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07/17/2007: "The Yin and Yang of Soy"
American farming has a great deal invested in the soybeans. As a result, expanded markets and the selling of its benefits to consumers has been a focus. Large-scale planting of soybeans in the United States began only after the Second World War, and quickly rose to 140 billion pounds per year. Most of it is made into animal feed and soy oil for hydrogenated fats, margarine and shortening. The byproduct of processing is then made into foods that can be marketed to the American consumer such as soy milk, baby formula, yogurt, ice cream, cheese, and textured soy protein as meat substitutes. These are sold as high protein, low fat, no cholesterol "health foods." But are they?
During the Chou Dynasty (1134 - 246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. The ancient pictographs show that the soybean, unlike the other four, was used for crop rotation and not for food. The Chinese did not eat the soybean as they did other beans because it contains large quantities of a number of harmful substances. Soy contains enzyme inhibitors that block the action of trypsin and other enzymes that are needed for protein digestion. They are not deactivated during cooking and can result in stomach trouble, reduced protein digestion and deficiencies in amino acid uptake. Soybeans are also high in phytic acid, which blocks the uptake of essential minerals such as calcium, magnesium, iron and zinc.
Many soy products such as baby formula and milk are made with soy protein isolate. To get this, soy beans are first ground and put through a high-temperature, solvent extraction processes to remove the oils. The left over defatted meal is then mixed with an alkaline solution and sugars to remove fiber. Then it is separated using an acid wash. Finally the resultant curds are neutralized in an alkaline solution and spray dried at high temperatures to produce high protein powder. In the end, vitamin and protein quality is limited yet some trypsin inhibitors remain and it is still high in phytic acid.
The good news on soy is that with fermentation, sprouting or culturing, it is highly beneficial. The Japanese diet is the healthiest on earth and includes cultured soy products such as miso, natto and tempeh. The fermentation process produces an enhancement in protein, amino acids, essential fatty acids, vitamins and anti-oxidants. Studies have shown that the culturing process with products like miso, is what leads to its cancer fighting attributes. By working with sprouted or cultured soy, the bean becomes easier to digest. As it stands, only about 3 to 5 percent of regular soy can be broken down in digestion leaving a burden on the liver and kidneys.
The National Cancer Institute found five compounds in fruits and vegetables that help fight cancer. All five are found in soybeans. These are isoflavones, protease inhibitors, saponins, phytosterols, and phytic acid. One of the isoflavones called Genestine has been involved in over 600 clinical cancer studies. There is a process that creates a fermented soy beverage making it very powerful as a health aid. In this form, the beneficial phytochemicals (anti-inflammatory, antibacterial, antiviral, antimutagenic, antiarcinogenic and free radical capturing) can directly enter even the tough to crack cancer cells. The beverage form yields a high concentration of isoflavones, which are difficult to get through other foods.
Statistics show that about 40% of cancer patients die from Protein Calorie Malnutrition or cachexia. The high protein content and ease of digestion and assimilation of this fermented product helps to address this problem. I am concerned, as I have watched my body lose strength and muscle mass over the last several months. So I am trying a new supplement called Haelan. There are two problems so far. The first is that it is very expensive. It can range from $30 to $60 for an 8 ounce bottle and the suggestion is that I drink 8 ounces (4 in the morning and 4 at night) a day. That brings me to my second problem with it. This is the nastiest foul tasting thing I have ever stomached! Far worse than the Noni juice that is vile and the Essiac tea that smells like rubber burning.
Why is it that things that are so good for you have to taste so bad? Why couldn’t broccoli taste like a Krispy Kreme? Why couldn’t wheat grass juice taste like strawberry ice cream? It just seems unfair that a person with potentially little time left in this body has to trade the pleasures of the palate for nasty tasting health foods. Here’s to our health!