Soy beans

Let’s Take a Closer Look at Soy

Let’s Take a Closer Look at Soy

By Laura Sheehan

I was a vegetarian for 20 years and consumed more than my fair share of soybean-based foods. I drank soy milk and ate tofu almost every day. I didn’t have a well-researched reason for doing this. Soy was just available, and from what I heard it was a complete protein, so great, give me lots of soy. I became a very good tofu cook and learned to love the taste of soy milk. Over time, I heard more and more about soy foods. I can’t remember the exact timeline, but I started seeing commercials touting the benefits of soy on TV. I began to see tofu for sale at the regular grocery store. Wow! I thought. They are catching up! So, from the age of 14 until about 34 I practically wallowed in soy. My ears didn’t fall off, nor did I develop a thyroid condition (that I knew of).

This assignment is causing me to reflect on how I feel about soy. Firstly, not being vegetarian anymore, I pretty much don’t care if I never see it again. I’ll eat it occasionally if I go out to eat at an Asian Restaurant (which I practically never do–too many carbs). I also avoid soy milk like the plague because I have heard it’s bad for your thyroid. Are all the terrible things about soy (which I admit I have bought into) true? Let me examine some of my current assumptions one by one, and see if they hold up to the evidence. I consulted Mark Messina’s 2016 review 1 to help me sift through some of the research. I realize with these reviews it is still possible for the authors to cherry-pick the research they like and explain away the research they don’t like. In any case, I would need to thoroughly examine all the studies in a pro- and an anti-review and compare the relative merit of both to truly reach a satisfying conclusion. I will attempt to begin this process here.

Assumption #1: Soy is bad for your thyroid. Messina1 made a very clear point that neither soy foods nor isoflavones have been shown harmful to humans. It was interesting to me that he noted that soy’s negative effects on the thyroid are demonstrated only in vitro or in experimental animals such as rats1. Conversely, one study 2 suggested that soy formula increased the risk of autoimmune thyroid disease in children. Messina did not address this concern.

Assumption #2: Soy is estrogenic and for that reason will mess up your hormones. Doerge’s and Sheehan’s review 3 suggests that this is true. They cite many rat studies, which to Messina may not be necessarily applicable to humans. A 2011 study 4 correlated serum isoflavone concentrations with precocious puberty in Korean girls. Although Messina cited another study 5 done in the United States that contradicted the Korean study, I don’t feel he explained the Korean study away adequately enough, and I still have concerns about the estrogenic effects of soy isoflavones.

Assumption #3: Soy should be fermented if you’re going to eat it at all; never consume isolated soy products.There seems to be a lack of evidence to either or affirm or refute my assumption here. Messina indicates that the isoflavone profile is somehow altered in fermented soy, although he does not discuss the potential health effects of this1. An interesting study from 2010 6 examined the correlation of fermented soy food consumption and lower rates of Type II diabetes among Asian groups. It just makes sense that eating a food the way people traditionally prepared it (that is in this case, fermented) would be healthier. But clear evidence is lacking.

Interesting Incidental Finding: Consumption of soy is protective against breast cancer! 7 This definitely makes me feel better.

In conclusion, from this brief examination I would say soy is neither the nutritional savior that it’s touted to be by the soy industry, and neither is it the nutritional demon that the Weston A. Price people would have you believe. That leaves me pretty ambivalent about soy. There are a lot of other much more important nutritional problems to tackle (like eating too much refined sugar and carbs). I’ve only got limited time with a client and rarely is too much soy, or lack of soy, the problem. So I don’t talk about soy, and most of the time people don’t ask me about it. In one of the rare situations where I have a “soy discussion” with a client, I would have them steer clear of too much industrially processed soy (since it’s pretty much all industrially processed) and focus on whole, traditionally prepared fermented soy foods. This is my general philosophy about pretty much any food, so it can’t do any harm that I can see to extend that philosophy to soy. And since unsweetened soy milk doesn’t really taste very good, I would recommend something like unsweetened homemade cashew milk instead for a dairy intolerant person who absolutely required a milk substitute.
When it comes right down to it, here’s what I believe about soy, and what I would likely tell a client: “There’s a lot of controversy around soy, so it’s probably not a good idea to eat too much soy.”

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References

1. Messina M. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature. Nutrients. 2016;8(12):754. doi:10.3390/nu8120754.

2. Fort P, Moses N, Fasano M. Breast and soy-formula feedings in early infancy and the prevalence of autoimmune thyroid disease in children. Journal of the American College of Nutrition. 1990;9(2):164-167. doi:10.1080/07315724.1990.10720366.

3. Doerge DR, Sheehan DM. Goitrogenic and Estrogenic Activity of Soy Isoflavones. Environmental Health Perspectives. 2002;110(s3):349-353. doi:10.1289/ehp.02110s3349.

4. Kim J, Kim S. High serum isoflavone concentrations are associated with the risk of precocious puberty in Korean girls. Clinical Endocrinology. 2011;75(6):831-835. doi:10.1111/j.1365-2265.2011.04127.x.

5. Segovia-Siapco G., Pribis P., Messina M., Oda K., Sabate J. Is soy intake related to age at onset of menarche? A cross-sectional study among adolescents with a wide range of soy food consumption. Nutr. J. 2014;13:54. doi: 10.1186/1475-2891-13-54.

6. Kwon DY, Daily JW. Antidiabetic effects of fermented soybean products on type 2 diabetes. Nutrition Research. 2010;30(1):1-13. doi:10.1016/j.nutres.2009.11.004.

7. Lu L-J, Nayeem F. Adolescent and adult soy food intake and breast cancer risk: results from the Shanghai Womens Health Study. Breast Diseases: A Year Book Quarterly. 2010;21(2):120-122. doi:10.1016/s1043-321x(10)79512-6.

5 Reasons You’re Sick

Sickness and health are big topics in today’s discourse. If you want to be healthy, wouldn’t it be good to find out what makes people healthy, and do that? Wouldn’t is also be good to find out what makes people sick, and avoid or handle those things? In this blog I am going to address what the root causes of sickness are, so you can avoid them and get yourself on the road to health.

Have you ever asked your conventional medical practitioner “why?” If you have, you know it can be a frustrating experience. I had recurring chronic infections in my early 20’s. During this time, I asked several doctors why this was happening to me. They had literally no answer. They wouldn’t even address the question. Instead, it was, “here, just take this. This is what you take for what you’ve got.” Well, what I had just kept coming back, even after I took the meds.

And I wasn’t satisfied. I wanted to fix my problem, and I wanted to know why. It wasn’t until I met Keith Sheehan that anyone even started to answer that question.

Sickness – disease – ill-health – feeling crappy — these don’t just fall out of the sky and hit you in the head. Our natural state is radiant health. So what is going wrong? Here is a list of 5 causes of sickness. From these you can find the real reason for your sickness and health. Then once you find the real reason, take some action to change it!

  1. In general, our diets suck. Or, even if your diet doesn’t suck right now, it did suck for a large chunk of your life. Sickness and health depend primarily on our diet. For example, I was a vegetarian for twenty years and ate mostly bagels, tofu and cake. Sorry, not enough nutrition in those foods to really lay the foundation for health. What we eat keeps us alive, but how well we eat (or ate) determines how well we live.
  2. Even when we do start to improve our diet, we are still eating the wrong diet for us. I thought going vegetarian would be healthier than eating meat. So I was working on eating better, according to the information I had at the time. But the veg diet just wasn’t right for me, as chronic skin problems, hormonal issues and fatigue were cropping up. I had to become more flexible mentally in order to adopt the correct approach for me.
  3. Even when we do start to eat the right diet for us, the soil is depleted and we’re just not getting the nutrition we should from all that good food. Vegetables, fruits, meats, fish – the nutritive content just ain’t what it used to be! According to this article – as yields have gone up, nutritional content of foods has gone down. Like a quality vs. quantity thing.
  4. We’re not taking the right supplements. I have seen several folks just recently who would not start to get better on a program with me until they cut out taking the supplements that were blocking their healing process. It sounds weird, I know. All supplements were not created equal. So I recommend seeking out the proper guidance on what specific nutrient support to take. Because we do need to fill in the gaps that we’re not getting in our diets.
  5. We don’t exercise. Hello? Physical activity, anyone? According to this article, only 20% of us are getting enough exercise. No wonder we’re generally depressed, overweight, tired, and stressed. Exercise is a medicine that will end those problems.
  6. Six? There are six reasons for poor health? Well, mostly there is only one reason. See reason #1. But I’m reserving #6 for stresses and toxins that may be keeping you sick that you will need a professional to locate and identify. You may not be able to do much about #6 right at this point, but you can sure do something about numbers 1,2,3,4 and 5! So get to it!

And even when the pieces of the puzzle are finally in place – proper diet, nutritional supplementation and exercise – then your body will take time to heal. It won’t happen overnight! But there is hope. And we can help! Call our office today to get yourself on the road to better health.

And I’m reporting my food to you.

This morning I had: coffee with butter and cinnamon, cashews, ground beef with onions, sweet potatoes and curry powder

At 12:00 PM I had: Greek Salad with some tuna salad on top. I skipped the dressing but used the juice from inside the bright green (banana)? peppers. Unsweetened iced tea with lemon.

1:30 PM: another cup of coffee. I’ve started using 1/2 caf (mixing full caf with decaf)

3:00 PM: a SP berry bar

I haven’t had supper yet, but I’m likely to have another salad and wings at DipCo. Sauce on the side! And perhaps one alcoholic beverage. But also maybe not. I haven’t decided yet.

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Whole Foods tomato

Whole Foods vs. Nutraceuticals

Let’s clear this up!I was listening to a lecture by Dr. Freddie Ulan, the founder of Nutrition Response TestingR, and among the many comments he made that struck me was one comment in particular about Nutraceuticals. He really clarified for me how nutraceuticals are different from whole foods in nutritional supplement form. Now pay close attention to this next part. I’m going to explain the difference between holistic healing and allopathic medicine. It’s not a secret, but it seems that the difference can be hard to get. They are actually two completely different approaches to handling a physical body. The key to understanding the difference lies with the functions of the nervous system. The nervous system, as you know, controls all of the life processes of the body. Digestion, heart rate, fluid balance, immune response, healing, everything. When confronted with a patient’s symptom or problem, the holistic practitioner asks the question “why” and then seeks to support the nervous system to encourage the body to do what it’s equipped to do from the beginning – and that is heal. An allopathic (aka medical) practitioner, when confronted with the same symptom or problem, seeks to provide an intervention that bypasses the nervous system–that is, forces a change in function to suppress the symptom. This is not healing, and is a failure in cases of chronic disease.

So if you remember, I started out this discussion with Dr. Ulan’s comment about Nutraceuticals. They are actually allopathic, and for that reason not the best approach in our opinion. They are “safer” drugs. They force a change on the nervous system. They are more gentle and less dangerous than pharmaceuticals, and this is certainly a plus considering the side effects of pharmaceuticals. I heard once a great analogy–it’s like when the check engine light comes on in a car. Allopathy cuts the wires to the light, or pulls the light out. Whereas the holistic approach will actually find where the car is malfunctioning and fix it. Whole foods in vitamin form, such as Standard Process makes, supply vitamins and minerals where there is a deficiency and thus work in harmony with the body’s healing process and nervous system so the body can finish the job it stalled out trying to finish. They provide the genuine replacement parts that the body needs to rebuild. No drug can do that.

So let’s get this straight. A Nutraceutical, and indeed ANY synthetic, laboratory-produced supplement (vitamin A, ascorbic acid, lutein, alpha-tocopherol, co-Q 10), and even herbs, yes, herbs, are actually allopathic. They only trying to suppress the symptom by bypassing the nervous system, not fix the problem. The most complete system I know of that truly heals body problems by working in harmony with the body is Designed Clinical Nutrition via Nutrition Response TestingR. We ask “why” and get the answer, then use whole foods to heal the problem. Just check out our testimonial pages to see for yourself. If you feel like maybe the “why” has been missed in your case and you want real solutions, give our office a call (717) 392-6606 and schedule an evaluation.

Here is my food diary for the past several days:

Sunday, April 19, 2015

9:30 AM: coffee with butter and coconut oil, haddock and shrimp baked with butter, lemon and garlic

11:00 AM: mixed nuts

1:30 PM: butternut squash soup with sausage, green onions and bone broth

7:30 PM: 1.5 glasses organic red wine, paleo chicken strips (YUM! My new cookbook by Kelly Bejelly is AWESOME!!) and peanut sauce

Monday, April 20, 2015

8:00 AM: coffee with butter and coconut oil, 5 slices Canadian bacon, 2 paleo biscuits, 2 eggs, peanut sauce

1:00 PM: mixed nuts, chili from California Tortilla

5:30 PM: You know, I didn’t write it down right away, and I forgot :((

Tuesday, April 21, 2015

9:30 AM: coffee with butter and coconut oil, mixed nuts, 2 chicken sausages

11:00 AM: black tea

12:30 PM: Burrito Bowl from Neato Burrito, beef, veg, guacamole, cheese (even though I asked for no cheese), beans, rice (even though I asked for no rice) 1:00 PM: coffee :))

7:30 PM: potato chips, naked burger on greens, mixed nuts

Wednesday, April 22, 2015

8:00 AM: coffee with butter and coconut oil, chicken pot pie (no pie crust tho) from Elana Amsterdam’s cookbook

11:00 AM: herb tea, pecans

2:00 PM: potato chips, protein shake: coconut milk, whey protein, SP Complete, radish greens

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