hidrocolonterapia, hidroterapia de colon, colonterapia , terapia colonica, limpieza colon, limpieza intestinal, irrigacion colonica,  intestino grueso, delgado, sobrecarga toxica, autointoxicacion, higiene, estreñimiento, diarrea cronica, gastritis, colon Why You Should Avoid Soy? (by Sally Fallon & Mary G. Enig, Ph.D.) http://www.mercola.com/article/soy/avoid_soy.htm
Cinderella's Dark Side The   propaganda   that   has   created   the   soy   sales   miracle   is   all   the   more   remarkable   because,   only   a   few   decades   ago,   the soybean   was   considered   unfit   to   eat   -   even   in   Asia.   During   the   Chou   Dynasty   (1134-246   BC)   the   soybean   was   designated   one of the five sacred grains, along with barley, wheat, millet and rice. However,   the   pictograph   for   the   soybean,   which   dates   from   earlier   times,   indicates   that   it   was   not   first   used   as   a   food;   for   whereas   the pictographs   for   the   other   four   grains   show   the   seed   and   stem   structure   of   the   plant,   the   pictograph   for   the   soybean   emphasizes   the   root structure.   Agricultural   literature   of   the   period   speaks   frequently   of   the   soybean   and   its   use   in   crop   rotation.   Apparently   the   soy   plant   was initially used as a method of fixing nitrogen. The   soybean   did   not   serve   as   a   food   until   the   discovery   of   fermentation   techniques,   some   time   during   the   Chou   Dynasty.   The   first   soy foods were fermented products like tempeh, natto, miso and soy sauce. At   a   later   date,   possibly   in   the   2nd   century   BC,   Chinese   scientists   discovered   that   a   purée   of   cooked   soybeans   could   be   precipitated   with calcium   sulfate   or   magnesium   sulfate   (plaster   of   Paris   or   Epsom   salts)   to   make   a   smooth,   pale   curd   -   tofu   or   bean   curd.   The   use   of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. The   Chinese   did   not   eat   unfermented   soybeans   as   they   did   other   legumes   such   as   lentils   because   the   soybean   contains   large   quantities of   natural   toxins   or   "antinutrients".   First   among   them   are   potent   enzyme   inhibitors   that   block   the   action   of   trypsin   and   other   enzymes needed for protein digestion. These   inhibitors   are   large,   tightly   folded   proteins   that   are   not   completely   deactivated   during   ordinary   cooking.   They   can   produce   serious gastric   distress,   reduced   protein   digestion   and   chronic   deficiencies   in   amino   acid   uptake.   In   test   animals,   diets   high   in   trypsin   inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin   inhibitors   and   haemagglutinin   are   growth   inhibitors.   Weanling   rats   fed   soy   containing   these   antinutrients   fail   to   grow   normally. Growth-depressant   compounds   are   deactivated   during   the   process   of   fermentation,   so   once   the   Chinese   discovered   how   to   ferment   the soybean, they began to incorporate soy foods into their diets. In   precipitated   products,   enzyme   inhibitors   concentrate   in   the   soaking   liquid   rather   than   in   the   curd.   Thus,   in   tofu   and   bean   curd,   growth depressants are reduced in quantity but not completely eliminated. Soy also contains goitrogens - substances that depress thyroid function. Additionally   99%   a   very   large   percentage   of   soy   is   genetically   modified   and   it   also   has   one   of   the   highest   percentages   contamination   by pesticides of any of our foods. Soybeans   are   high   in   phytic   acid,   present   in   the   bran   or   hulls   of   all   seeds.   It's   a   substance   that   can   block   the   uptake   of   essential   minerals   - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Although   not   a   household   word,   phytic   acid   has   been   extensively   studied;   there   are   literally   hundreds   of   articles   on   the   effects   of   phytic acid   in   the   current   scientific   literature.   Scientists   are   in   general   agreement   that   grain-   and   legume-based   diets   high   in   phytates   contribute to widespread mineral deficiencies in third world countries. Analysis   shows   that   calcium,   magnesium,   iron   and   zinc   are   present   in   the   plant   foods   eaten   in   these   areas,   but   the   high   phytate   content of soy- and grain-based diets prevents their absorption. The   soybean   has   one   of   the   highest   phytate   levels   of   any   grain   or   legume   that   has   been   studied,   and   the   phytates   in   soy   are   highly resistant   to   normal   phytate-reducing   techniques   such   as   long,   slow   cooking.   Only   a   long   period   of   fermentation   will   significantly   reduce the phytate content of soybeans. When   precipitated   soy   products   like   tofu   are   consumed   with   meat,   the   mineral-blocking   effects   of   the   phytates   are   reduced.   The   Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish. Vegetarians   who   consume   tofu   and   bean   curd   as   a   substitute   for   meat   and   dairy   products   risk   severe   mineral   deficiencies.   The   results   of calcium, magnesium and iron deficiency are well known; those of zinc are less so. Zinc   is   called   the   intelligence   mineral   because   it   is   needed   for   optimal   development   and   functioning   of   the   brain   and   nervous   system.   It plays   a   role   in   protein   synthesis   and   collagen   formation;   it   is   involved   in   the   blood-sugar   control   mechanism   and   thus   protects   against diabetes; it is needed for a healthy reproductive system. Zinc   is   a   key   component   in   numerous   vital   enzymes   and   plays   a   role   in   the   immune   system.   Phytates   found   in   soy   products   interfere   with zinc   absorption   more   completely   than   with   other   minerals.   Zinc   deficiency   can   cause   a   "spacey"   feeling   that   some   vegetarians   may mistake for the "high" of spiritual enlightenment. Milk    drinking    is    given    as    the    reason    why    second-generation    Japanese    in    America    grow    taller    than    their    native    ancestors.    Some investigators   postulate   that   the   reduced   phytate   content   of   the   American   diet   -   whatever   may   be   its   other   deficiencies   -   is   the   true explanation,   pointing   out   that   both   Asian   and   Western   children   who   do   not   get   enough   meat   and   fish   products   to   counteract   the   effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems. Soy Protein Isolate: Not So Friendly Soy   processors   have   worked   hard   to   get   these   antinutrients   out   of   the   finished   product,   particularly   soy   protein   isolate   (SPI)   which   is   the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk. SPI   is   not   something   you   can   make   in   your   own   kitchen.   Production   takes   place   in   industrial   factories   where   a   slurry   of   soy   beans   is   first mixed   with   an   alkaline   solution   to   remove   fiber,   then   precipitated   and   separated   using   an   acid   wash   and,   finally,   neutralized   in   an   alkaline solution. Acid   washing   in   aluminum   tanks   leaches   high   levels   of   aluminum   into   the   final   product.   The   resultant   curds   are   spray-   dried   at   high temperatures   to   produce   a   high-protein   powder.   A   final   indignity   to   the   original   soybean   is   high-temperature,   high-pressure   extrusion processing of soy protein isolate to produce textured vegetable protein (TVP). Much   of   the   trypsin   inhibitor   content   can   be   removed   through   high-temperature   processing,   but   not   all.   Trypsin   inhibitor   content   of   soy protein   isolate   can   vary   as   much   as   fivefold.   (In   rats,   even   low-level   trypsin   inhibitor   SPI   feeding   results   in   reduced   weight   gain   compared to controls) But   high-temperature   processing   has   the   unfortunate   side-effect   of   so   denaturing   the   other   proteins   in   soy   that   they   are   rendered   largely ineffective. That's why animals on soy feed need lysine supplements for normal growth. Nitrites,   which   are   potent   carcinogens,   are   formed   during   spray-drying,   and   a   toxin   called   lysinoalanine   is   formed   during   alkaline processing.   Numerous   artificial   flavorings,   particularly   MSG,   are   added   to   soy   protein   isolate   and   textured   vegetable   protein   products   to mask their strong "beany" taste and to impart the flavor of meat. In   feeding   experiments,   the   use   of   SPI   increased   requirements   for   vitamins   E,   K,   D   and   B12   and   created   deficiency   symptoms   of   calcium, magnesium,   manganese,   molybdenum,   copper,   iron   and   zinc.   Phytic   acid   remaining   in   these   soy   products   greatly   inhibits   zinc   and   iron absorption;   test   animals   fed   SPI   develop   enlarged   organs,   particularly   the   pancreas   and   thyroid   gland,   and   increased   deposition   of   fatty acids in the liver. Yet   soy   protein   isolate   and   textured   vegetable   protein   are   used   extensively   in   school   lunch   programs,   commercial   baked   goods,   diet beverages   and   fast   food   products.   They   are   heavily   promoted   in   third   world   countries   and   form   the   basis   of   many   food   giveaway programs. In   spite   of   poor   results   in   animal   feeding   trials,   the   soy   industry   has   sponsored   a   number   of   studies   designed   to   show   that   soy   protein products can be used in human diets as a replacement for traditional foods. An   example   is   "Nutritional   Quality   of   Soy   Bean   Protein   Isolates:   Studies   in   Children   of   Preschool   Age",   sponsored   by   the   Ralston   Purina Company.   A   group   of   Central   American   children   suffering   from   malnutrition   was   first   stabilized   and   brought   into   better   health   by   feeding them   native   foods,   including   meat   and   dairy   products.   Then,   for   a   two-week   period,   these   traditional   foods   were   replaced   by   a   drink made of soy protein isolate and sugar. All   nitrogen   taken   in   and   all   nitrogen   excreted   was   measured   in   truly   Orwellian   fashion:   the   children   were   weighed   naked   every   morning, and   all   excrement   and   vomit   gathered   up   for   analysis.   The   researchers   found   that   the   children   retained   nitrogen   and   that   their   growth was "adequate", so the experiment was declared a success. Whether   the   children   were   actually   healthy   on   such   a   diet,   or   could   remain   so   over   a   long   period,   is   another   matter.   The   researchers noted   that   the   children   vomited   "occasionally",   usually   after   finishing   a   meal;   that   over   half   suffered   from   periods   of   moderate   diarrhea; that some had upper respiratory infections; and that others suffered from rash and fever. It   should   be   noted   that   the   researchers   did   not   dare   to   use   soy   products   to   help   the   children   recover   from   malnutrition,   and   were   obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products - notably, vitamins A, D and B12, iron, iodine and zinc. Marketing The Perfect Food   "Just   imagine   you   could   grow   the   perfect   food.   This   food   not   only   would   provide   affordable   nutrition,   but   also   would   be   delicious   and easy   to   prepare   in   a   variety   of   ways.   It   would   be   a   healthful   food,   with   no   saturated   fat.   In   fact,   you   would   be   growing   a   virtual   fountain   of youth on your back forty." The   author   is   Dean   Houghton,   writing   for   The   Furrow,   a   magazine   published   in   12   languages   by   John   Deere.   "This   ideal   food   would   help prevent,   and   perhaps   reverse,   some   of   the   world's   most   dreaded   diseases.   You   could   grow   this   miracle   crop   in   a   variety   of   soils   and climates. Its cultivation would build up, not deplete, the land...this miracle food already exists... It's called soy." Just   imagine.   Farmers   have   been   imagining   -   and   planting   more   soy.   What   was   once   a   minor   crop,   listed   in   the   1913   US   Department   of Agriculture   (USDA)   handbook   not   as   a   food   but   as   an   industrial   product,   now   covers   72   million   acres   of   American   farmland.   Much   of   this harvest   will   be   used   to   feed   chickens,   turkeys,   pigs,   cows   and   salmon.   Another   large   fraction   will   be   squeezed   to   produce   oil   for margarine, shortenings and salad dressings. Advances   in   technology   make   it   possible   to   produce   isolated   soy   protein   from   what   was   once   considered   a   waste   product   -   the   defatted, high-protein   soy   chips   -   and   then   transform   something   that   looks   and   smells   terrible   into   products   that   can   be   consumed   by   human beings.   Flavorings,   preservatives,   sweeteners,   emulsifiers   and   synthetic   nutrients   have   turned   soy   protein   isolate,   the   food   processors' ugly duckling, into a New Age Cinderella. The   new   fairy-tale   food   has   been   marketed   not   so   much   for   her   beauty   but   for   her   virtues.   Early   on,   products   based   on   soy   protein isolate   were   sold   as   extenders   and   meat   substitutes   -   a   strategy   that   failed   to   produce   the   requisite   consumer   demand.   The   industry changed its approach. "The   quickest   way   to   gain   product   acceptability   in   the   less   affluent   society,"   said   an   industry   spokesman,   "is   to   have   the   product consumed   on   its   own   merit   in   a   more   affluent   society."So   soy   is   now   sold   to   the   upscale   consumer,   not   as   a   cheap,   poverty   food   but   as   a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young. The   competition   -   meat,   milk,   cheese,   butter   and   eggs   -   has   been   duly   demonised   by   the   appropriate   government   bodies.   Soy   serves   as meat and milk for a new generation of virtuous vegetarians. Marketing Costs Money This   is   especially   when   it   needs   to   be   bolstered   with   "research",   but   there's   plenty   of   funds   available.   All   soybean   producers   pay   a mandatory   assessment   of   one-half   to   one   per   cent   of   the   net   market   price   of   soybeans.   The   total   -   something   like   US$80   million annually4   -   supports   United   Soybean's   program   to   "strengthen   the   position   of   soybeans   in   the   marketplace   and   maintain   and   expand domestic and foreign markets for uses for soybeans and soybean products". Soy And Cancer The   new   FDA   ruling   does   not   allow   any   claims   about   cancer   prevention   on   food   packages,   but   that   has   not   restrained   the   industry   and   its marketers from making them in their promotional literature. "In   addition   to   protecting   the   heart,"   says   a   vitamin   company   brochure,   "soy   has   demonstrated   powerful   anticancer   benefits...the Japanese, who eat 30 times as much soy as North Americans, have a lower incidence of cancers of the breast, uterus and prostate. "Indeed   they   do.   But   the   Japanese,   and   Asians   in   general,   have   much   higher   rates   of   other   types   of   cancer,   particularly   cancer   of   the esophagus,   stomach,   pancreas   and   liver.   Asians   throughout   the   world   also   have   high   rates   of   thyroid   cancer.   The   logic   that   links   low   rates of   reproductive   cancers   to   soy   consumption   requires   attribution   of   high   rates   of   thyroid   and   digestive   cancers   to   the   same   foods, particularly as soy causes these types of cancers in laboratory rats. Just   how   much   soy   do   Asians   eat?   A   1998   survey   found   that   the   average   daily   amount   of   soy   protein   consumed   in   Japan   was   about   eight grams   for   men   and   seven   for   women   -   less   than   two   teaspoons.   The   famous   Cornell   China   Study,   conducted   by   Colin   T.   Campbell,   found that legume consumption in China varied from 0 to 58 grams per day, with a mean of about twelve. Assuming    that    two-thirds    of    legume    consumption    is    soy,    then    the    maximum    consumption    is    about    40    grams,    or    less    than    three tablespoons   per   day,   with   an   average   consumption   of   about   nine   grams,   or   less   than   two   teaspoons.   A   survey   conducted   in   the   1930s found   that   soy   foods   accounted   for   only   1.5   per   cent   of   calories   in   the   Chinese   diet,   compared   with   65   per   cent   of   calories   from   pork. (Asians traditionally cooked with lard, not vegetable oil!) Traditionally   fermented   soy   products   make   a   delicious,   natural   seasoning   that   may   supply   important   nutritional   factors   in   the   Asian   diet. But   except   in   times   of   famine,   Asians   consume   soy   products   only   in   small   amounts,   as   condiments,   and   not   as   a   replacement   for   animal foods   -   with   one   exception.   Celibate   monks   living   in   monasteries   and   leading   a   vegetarian   lifestyle   find   soy   foods   quite   helpful   because they dampen libido. It   was   a   1994   meta-analysis   by   Mark   Messina,   published   in   Nutrition   and   Cancer,   that   fuelled   speculation   on   soy's   anticarcinogenic properties.   Messina   noted   that   in   26   animal   studies,   65   per   cent   reported   protective   effects   from   soy.   He   conveniently   neglected   to include   at   least   one   study   in   which   soy   feeding   caused   pancreatic   cancer   -   the   1985   study   by   Rackis.   In   the   human   studies   he   listed,   the results were mixed. A   few   showed   some   protective   effect,   but   most   showed   no   correlation   at   all   between   soy   consumption   and   cancer   rates.   He   concluded that   "the   data   in   this   review   cannot   be   used   as   a   basis   for   claiming   that   soy   intake   decreases   cancer   risk".   Yet   in   his   subsequent   book,   The Simple   Soybean   and   Your   Health,   Messina   makes   just   such   a   claim,   recommending   one   cup   or   230   grams   of   soy   products   per   day   in   his "optimal" diet as a way to prevent cancer. Thousands   of   women   are   now   consuming   soy   in   the   belief   that   it   protects   them   against   breast   cancer.   Yet,   in   1996,   researchers   found that   women   consuming   soy   protein   isolate   had   an   increased   incidence   of   epithelial   hyperplasia,   a   condition   that   presages   malignancies.   A year   later,   dietary   genistein   was   found   to   stimulate   breast   cells   to   enter   the   cell   cycle   -   a   discovery   that   led   the   study   authors   to   conclude that women should not consume soy products to prevent breast cancer. Phytoestrogens: Panacea Or Poison? The   male   species   of   tropical   birds   carries   the   drab   plumage   of   the   female   at   birth   and   'colors   up'   at   maturity,   somewhere   between   nine and 24 months. In   1991,   Richard   and   Valerie   James,   bird   breeders   in   Whangerai,   New   Zealand,   purchased   a   new   kind   of   feed   for   their   birds   -   one   based largely    on    soy    protein.    When    soy-based    feed    was    used,    their    birds    'colored    up'    after    just    a    few    months.    In    fact,    one    bird-food manufacturer claimed that this early development was an advantage imparted by the feed. A   1992   ad   for   Roudybush   feed   formula   showed   a   picture   of   the   male   crimson   rosella,   an   Australian   parrot   that   acquires   beautiful   red plumage at 18 to 24 months, already brightly colored at 11 weeks old. Unfortunately,   in   the   ensuing   years,   there   was   decreased   fertility   in   the   birds,   with   precocious   maturation,   deformed,   stunted   and stillborn   babies,   and   premature   deaths,   especially   among   females,   with   the   result   that   the   total   population   in   the   aviaries   went   into steady decline. The   birds   suffered   beak   and   bone   deformities,   goiter,   immune   system   disorders   and   pathological,   aggressive   behavior.   Autopsy   revealed digestive   organs   in   a   state   of   disintegration.   The   list   of   problems   corresponded   with   many   of   the   problems   the   Jameses   had   encountered in their two children, who had been fed soy-based infant formula. Startled,   aghast,   angry,   the   Jameses   hired   toxicologist   Mike   Fitzpatrick.   PhD,   to   investigate   further.   Dr   Fitzpatrick's   literature   review uncovered   evidence   that   soy   consumption   has   been   linked   to   numerous   disorders,   including   infertility,   increased   cancer   and   infantile leukemia; and, in studies dating back to the 1950s, that genistein in soy causes endocrine disruption in animals. Dr   Fitzpatrick   also   analyzed   the   bird   feed   and   found   that   it   contained   high   levels   of   phytoestrogens,   especially   genistein.   When   the Jameses discontinued using soy-based feed, the flock gradually returned to normal breeding habits and behavior. The   Jameses   embarked   on   a   private   crusade   to   warn   the   public   and   government   officials   about   toxins   in   soy   foods,   particularly   the endocrine-disrupting isoflavones, genistein and diadzen. Protein Technology International received their material in 1994. In   1991,   Japanese   researchers   reported   that   consumption   of   as   little   as   30   grams   or   two   tablespoons   of   soybeans   per   day   for   only   one month   resulted   in   a   significant   increase   in   thyroid-stimulating   hormone.   Diffuse   goiter   and   hypothyroidism   appeared   in   some   of   the subjects and many complained of constipation, fatigue and lethargy, even though their intake of iodine was adequate. In   1997,   researchers   from   the   FDA's   National   Center   for   Toxicological   Research   made   the   embarrassing   discovery   that   the   goitrogenic components of soy were the very same isoflavones. Twenty-five   grams   of   soy   protein   isolate,   the   minimum   amount   PTI   claimed   to   have   cholesterol-lowering   effects,   contains   from   50   to   70 mg   of   isoflavones.   It   took   only   45   mg   of   isoflavones   in   premenopausal   women   to   exert   significant   biological   effects,   including   a   reduction in hormones needed for adequate thyroid function. These effects lingered for three months after soy consumption was discontinued. One   hundred   grams   of   soy   protein   -   the   maximum   suggested   cholesterol-lowering   dose,   and   the   amount   recommended   by   Protein Technologies   International   -   can   contain   almost   600   mg   of   isoflavones,   an   amount   that   is   undeniably   toxic.   In   1992,   the   Swiss   health service estimated that 100 grams of soy protein provided the estrogenic equivalent of the Pill. In   vitro   studies   suggest   that   isoflavones   inhibit   synthesis   of   estradiol   and   other   steroid   hormones.   Reproductive   problems,   infertility, thyroid   disease   and   liver   disease   due   to   dietary   intake   of   isoflavones   have   been   observed   for   several   species   of   animals   including   mice, cheetah, quail, pigs, rats, sturgeon and sheep. It   is   the   isoflavones   in   soy   that   are   said   to   have   a   favorable   effect   on   postmenopausal   symptoms,   including   hot   flushes,   and   protection from   osteoporosis.   Quantification   of   discomfort   from   hot   flushes   is   extremely   subjective,   and   most   studies   show   that   control   subjects report   reduction   in   discomfort   in   amounts   equal   to   subjects   given   soy.   The   claim   that   soy   prevents   osteoporosis   is   extraordinary,   given that soy foods block calcium and cause vitamin D deficiencies. If   Asians   indeed   have   lower   rates   of   osteoporosis   than   Westerners,   it   is   because   their   diet   provides   plenty   of   vitamin   D   from   shrimp,   lard and   seafood,   and   plenty   of   calcium   from   bone   broths.   The   reason   that   Westerners   have   such   high   rates   of   osteoporosis   is   because   they have   substituted   soy   oil   for   butter,   which   is   a   traditional   source   of   vitamin   D   and   other   fat-soluble   activators   needed   for   calcium absorption. Birth Control Pills For Babies But   it   was   the   isoflavones   in   infant   formula   that   gave   the   Jameses   the   most   cause   for   concern.   In   1998,   investigators   reported   that   the daily   exposure   of   infants   to   isoflavones   in   soy   infant   formula   is   6   to11   times   higher   on   a   body-weight   basis   than   the   dose   that   has hormonal   effects   in   adults   consuming   soy   foods.   Circulating   concentrations   of   isoflavones   in   infants   fed   soy-based   formula   were   13,000 to 22,000 times higher than plasma estradiol concentrations in infants on cow's milk formula. Approximately   25   per   cent   of   bottle-fed   children   in   the   US   receive   soy-based   formula   -   a   much   higher   percentage   than   in   other   parts   of the   Western   world.   Fitzpatrick   estimated   that   an   infant   exclusively   fed   soy   formula   receives   the   estrogenic   equivalent   (based   on   body weight)   of   at   least   five   birth   control   pills   per   day.   By   contrast,   almost   no   phytoestrogens   have   been   detected   in   dairy-based   infant   formula or in human milk, even when the mother consumes soy products. Scientists   have   known   for   years   that   soy-based   formula   can   cause   thyroid   problems   in   babies.   But   what   are   the   effects   of   soy   products   on the hormonal development of the infant, both male and female? Male   infants   undergo   a   "testosterone   surge"   during   the   first   few   months   of   life,   when   testosterone   levels   may   be   as   high   as   those   of   an adult   male.   During   this   period,   the   infant   is   programmed   to   express   male   characteristics   after   puberty,   not   only   in   the   development   of   his sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior. In   monkeys,   deficiency   of   male   hormones   impairs   the   development   of   spatial   perception   (which,   in   humans,   is   normally   more   acute   in men   than   in   women),   of   learning   ability   and   of   visual   discrimination   tasks   (such   as   would   be   required   for   reading).   It   goes   without   saying that future patterns of sexual orientation may also be influenced by the early hormonal environment. Male   children   exposed   during   gestation   to   diethylstilbestrol   (DES),   a   synthetic   estrogen   that   has   effects   on   animals   similar   to   those   of phytoestrogens from soy, had testes smaller than normal on manturation. Learning   disabilities,   especially   in   male   children,   have   reached   epidemic   proportions.   Soy   infant   feeding   -   which   began   in   earnest   in   the early 1970s - cannot be ignored as a probable cause for these tragic developments. As   for   girls,   an   alarming   number   are   entering   puberty   much   earlier   than   normal,   according   to   a   recent   study   reported   in   the   journal Pediatrics.   Investigators   found   that   one   per   cent   of   all   girls   now   show   signs   of   puberty,   such   as   breast   development   or   pubic   hair,   before the   age   of   three;   by   age   eight,   14.7   per   cent   of   white   girls   and   almost   50   per   cent   of   African-American   girls   have   one   or   both   of   these characteristics. New    data    indicate    that    environmental    estrogens    such    as    PCBs    and    DDE    (a    breakdown    product    of    DDT)    may    cause    early    sexual development   in   girls.   In   the   1986   Puerto   Rico   Premature   Thelarche   study,   the   most   significant   dietary   association   with   premature   sexual development was not chicken - as reported in the press - but soy infant formula. The   consequences   of   this   truncated   childhood   are   tragic.   Young   girls   with   mature   bodies   must   cope   with   feelings   and   urges   that   most children   are   not   well-equipped   to   handle.   And   early   maturation   in   girls   is   frequently   a   harbinger   for   problems   with   the   reproductive system later in life, including failure to menstruate, infertility and breast cancer. Parents   who   have   contacted   the   Jameses   recount   other   problems   associated   with   children   of   both   sexes   who   were   fed   soy-based formula,   including   extreme   emotional   behavior,   asthma,   immune   system   problems,   pituitary   insufficiency,   thyroid   disorders   and   irritable bowel syndrome - the same endocrine and digestive havoc that afflicted the Jameses' parrots. Dissension In The Ranks   Organizers   of   the   Third   International   Soy   Symposium   would   be   hard-pressed   to   call   the   conference   an   unqualified   success.   On   the second   day   of   the   symposium,   the   London-based   Food   Commission   and   the   Weston   A.   Price   Foundation   of   Washington,   DC,   held   a   joint press conference, in the same hotel as the symposium, to present concerns about soy infant formula. Industry   representatives   sat   stony-faced   through   the   recitation   of   potential   dangers   and   a   plea   from   concerned   scientists   and   parents   to pull   soy-based   infant   formula   from   the   market.   Under   pressure   from   the   Jameses,   the   New   Zealand   Government   had   issued   a   health warning about soy infant formula in 1998; it was time for the American government to do the same. On   the   last   day   of   the   symposium,   presentations   on   new   findings   related   to   toxicity   sent   a   well-oxygenated   chill   through   the   giddy   helium hype.   Dr   Lon   White   reported   on   a   study   of   Japanese   Americans   living   in   Hawaii,   that   showed   a   significant   statistical   relationship   between two or more servings of tofu a week and "accelerated brain aging". Those   participants   who   consumed   tofu   in   mid-life   had   lower   cognitive   function   in   late   life   and   a   greater   incidence   of   Alzheimer's   disease and   dementia.   "What's   more,"   said   Dr   White,   "those   who   ate   a   lot   of   tofu,   by   the   time   they   were   75   or   80   looked   five   years   older".   White and   his   colleagues   blamed   the   negative   effects   on   isoflavones   -   a   finding   that   supports   an   earlier   study   in   which   postmenopausal   women with higher levels of circulating estrogen experienced greater cognitive decline. Scientists   Daniel   Sheehan   and   Daniel   Doerge,   from   the   National   Center   for   Toxicological   Research,   ruined   PTI's   day   by   presenting   findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones. "The   association   between   soybean   consumption   and   goiter   in   animals   and   humans   has   a   long   history,"   wrote   Dr   Doerge.   "Current evidence for the beneficial effects of soy requires a full understanding of potential adverse effects as well. "Dr   Claude   Hughes   reported   that   rats   born   to   mothers   that   were   fed   genistein   had   decreased   birth   weights   compared   to   controls,   and onset   of   puberty   occurred   earlier   in   male   offspring.   His   research   suggested   that   the   effects   observed   in   rats   "...will   be   at   least   somewhat predictive of what occurs in humans. There    is    no    reason    to    assume    that    there    will    be    gross    malformations    of    fetuses    but    there    may    be    subtle    changes,    such    as neurobehavioral   attributes,   immune   function   and   sex   hormone   levels."   The   results,   he   said,   "could   be   nothing   or   could   be   something   of great   concern...if   mom   is   eating   something   that   can   act   like   sex   hormones,   it   is   logical   to   wonder   if   that   could   change   the   baby's development". A   study   of   babies   born   to   vegetarian   mothers,   published   in   January   2000,   indicated   just   what   those   changes   in   baby's   development   might be.   Mothers   who   ate   a   vegetarian   diet   during   pregnancy   had   a   fivefold   greater   risk   of   delivering   a   boy   with   hypospadias,   a   birth   defect   of the   penis.   The   authors   of   the   study   suggested   that   the   cause   was   greater   exposure   to   phytoestrogens   in   soy   foods   popular   with vegetarians. Problems   with   female   offspring   of   vegetarian   mothers   are   more   likely   to   show   up   later   in   life.   While   soy's   estrogenic   effect   is   less   than that   of   diethylstilbestrol   (DES),   the   dose   is   likely   to   be   higher   because   it's   consumed   as   a   food,   not   taken   as   a   drug.   Daughters   of   women who took DES during pregnancy suffered from infertility and cancer when they reached their twenties.   If you would like additional information regarding our services or  to request an appointment, you can contact us by phone (952 80 53 68) or by email .
© 2011 - Centro Medicina Natural y Antienvejecimiento - Neural therapy, Homeopathy, Ozone therapy, Carboxytherapy, Mesotherapy Avda. Juan Carlos I, nº 29, portal 5, 2ºB -- 29680, Estepona (Málaga)
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Why You Should Avoid Soy? (by Sally Fallon & Mary G. Enig, Ph.D.) http://www.mercola.com/article/soy/avoid_soy.htm
Cinderella's Dark Side The   propaganda   that   has   created   the   soy   sales   miracle   is all    the    more    remarkable    because,    only    a    few    decades ago,   the   soybean   was   considered   unfit   to   eat   -   even   in Asia.    During    the    Chou    Dynasty    (1134-246    BC)    the    soybean    was designated   one   of   the   five   sacred   grains,   along   with   barley,   wheat, millet and rice. However,   the   pictograph   for   the   soybean,   which   dates   from   earlier times,   indicates   that   it   was   not   first   used   as   a   food;   for   whereas   the pictographs    for    the    other    four    grains    show    the    seed    and    stem structure   of   the   plant,   the   pictograph   for   the   soybean   emphasizes the    root    structure.    Agricultural    literature    of    the    period    speaks frequently   of   the   soybean   and   its   use   in   crop   rotation.   Apparently the soy plant was initially used as a method of fixing nitrogen. The    soybean    did    not    serve    as    a    food    until    the    discovery    of fermentation   techniques,   some   time   during   the   Chou   Dynasty.   The first   soy   foods   were   fermented   products   like   tempeh,   natto,   miso and soy sauce. At   a   later   date,   possibly   in   the   2nd   century   BC,   Chinese   scientists discovered   that   a   purée   of   cooked   soybeans   could   be   precipitated with    calcium    sulfate    or    magnesium    sulfate    (plaster    of    Paris    or Epsom   salts)   to   make   a   smooth,   pale   curd   -   tofu   or   bean   curd.   The use   of   fermented   and   precipitated   soy   products   soon   spread   to other parts of the Orient, notably Japan and Indonesia. The   Chinese   did   not   eat   unfermented   soybeans   as   they   did   other legumes    such    as    lentils    because    the    soybean    contains    large quantities   of   natural   toxins   or   "antinutrients".   First   among   them   are potent   enzyme   inhibitors   that   block   the   action   of   trypsin   and   other enzymes needed for protein digestion. These    inhibitors    are    large,    tightly    folded    proteins    that    are    not completely   deactivated   during   ordinary   cooking.   They   can   produce serious    gastric    distress,    reduced    protein    digestion    and    chronic deficiencies    in    amino    acid    uptake.    In    test    animals,    diets    high    in trypsin   inhibitors   cause   enlargement   and   pathological   conditions   of the pancreas, including cancer. Soybeans   also   contain   haemagglutinin,   a   clot-promoting   substance that causes red blood cells to clump together. Trypsin     inhibitors     and     haemagglutinin     are     growth     inhibitors. Weanling   rats   fed   soy   containing   these   antinutrients   fail   to   grow normally.    Growth-depressant    compounds    are    deactivated    during the   process   of   fermentation,   so   once   the   Chinese   discovered   how   to ferment   the   soybean,   they   began   to   incorporate   soy   foods   into   their diets. In    precipitated    products,    enzyme    inhibitors    concentrate    in    the soaking   liquid   rather   than   in   the   curd.   Thus,   in   tofu   and   bean   curd, growth    depressants    are    reduced    in    quantity    but    not    completely eliminated. Soy   also   contains   goitrogens   -   substances   that   depress thyroid function. Additionally    99%    a    very    large    percentage    of    soy    is    genetically modified     and     it     also     has     one     of     the     highest     percentages contamination by pesticides of any of our foods. Soybeans   are   high   in   phytic   acid,   present   in   the   bran   or   hulls   of   all seeds.    It's    a    substance    that    can    block    the    uptake    of    essential minerals   -   calcium,   magnesium,   copper,   iron   and   especially   zinc   -   in the intestinal tract. Although   not   a   household   word,   phytic   acid   has   been   extensively studied;   there   are   literally   hundreds   of   articles   on   the   effects   of phytic    acid    in    the    current    scientific    literature.    Scientists    are    in general    agreement    that    grain-    and    legume-based    diets    high    in phytates    contribute    to    widespread    mineral    deficiencies    in    third world countries. Analysis   shows   that   calcium,   magnesium,   iron   and   zinc   are   present in   the   plant   foods   eaten   in   these   areas,   but   the   high   phytate   content of soy- and grain-based diets prevents their absorption. The   soybean   has   one   of   the   highest   phytate   levels   of   any   grain   or legume   that   has   been   studied,   and   the   phytates   in   soy   are   highly resistant   to   normal   phytate-reducing   techniques   such   as   long,   slow cooking.   Only   a   long   period   of   fermentation   will   significantly   reduce the phytate content of soybeans. When   precipitated   soy   products   like   tofu   are   consumed   with   meat, the    mineral-blocking    effects    of    the    phytates    are    reduced.    The Japanese   traditionally   eat   a   small   amount   of   tofu   or   miso   as   part   of a mineral-rich fish broth, followed by a serving of meat or fish. Vegetarians   who   consume   tofu   and   bean   curd   as   a   substitute   for meat    and    dairy    products    risk    severe    mineral    deficiencies.    The results   of   calcium,   magnesium   and   iron   deficiency   are   well   known; those of zinc are less so. Zinc    is    called    the    intelligence    mineral    because    it    is    needed    for optimal    development    and    functioning    of    the    brain    and    nervous system.   It   plays   a   role   in   protein   synthesis   and   collagen   formation;   it is   involved   in   the   blood-sugar   control   mechanism   and   thus   protects against diabetes; it is needed for a healthy reproductive system. Zinc   is   a   key   component   in   numerous   vital   enzymes   and   plays   a   role in   the   immune   system.   Phytates   found   in   soy   products   interfere with    zinc    absorption    more    completely    than    with    other    minerals. Zinc   deficiency   can   cause   a   "spacey"   feeling   that   some   vegetarians may mistake for the "high" of spiritual enlightenment. Milk     drinking     is     given     as     the     reason     why     second-generation Japanese   in   America   grow   taller   than   their   native   ancestors.   Some investigators    postulate    that    the    reduced    phytate    content    of    the American   diet   -   whatever   may   be   its   other   deficiencies   -   is   the   true explanation,   pointing   out   that   both   Asian   and   Western   children   who do   not   get   enough   meat   and   fish   products   to   counteract   the   effects of   a   high   phytate   diet,   frequently   suffer   rickets,   stunting   and   other growth problems. Soy Protein Isolate: Not So Friendly Soy   processors   have   worked   hard   to   get   these   antinutrients   out   of the   finished   product,   particularly   soy   protein   isolate   (SPI)   which   is the   key   ingredient   in   most   soy   foods   that   imitate   meat   and   dairy products, including baby formulas and some brands of soy milk. SPI   is   not   something   you   can   make   in   your   own   kitchen.   Production takes   place   in   industrial   factories   where   a   slurry   of   soy   beans   is   first mixed   with   an   alkaline   solution   to   remove   fiber,   then   precipitated and   separated   using   an   acid   wash   and,   finally,   neutralized   in   an alkaline solution. Acid   washing   in   aluminum   tanks   leaches   high   levels   of   aluminum into   the   final   product.   The   resultant   curds   are   spray-   dried   at   high temperatures   to   produce   a   high-protein   powder.   A   final   indignity   to the   original   soybean   is   high-temperature,   high-pressure   extrusion processing    of    soy    protein    isolate    to    produce    textured    vegetable protein (TVP). Much   of   the   trypsin   inhibitor   content   can   be   removed   through   high- temperature   processing,   but   not   all.   Trypsin   inhibitor   content   of   soy protein   isolate   can   vary   as   much   as   fivefold.   (In   rats,   even   low-level trypsin     inhibitor     SPI     feeding     results     in     reduced     weight     gain compared to controls) But   high-temperature   processing   has   the   unfortunate   side-effect   of so    denaturing    the    other    proteins    in    soy    that    they    are    rendered largely    ineffective.    That's    why    animals    on    soy    feed    need    lysine supplements for normal growth. Nitrites,   which   are   potent   carcinogens,   are   formed   during   spray- drying,   and   a   toxin   called   lysinoalanine   is   formed   during   alkaline processing.    Numerous    artificial    flavorings,    particularly    MSG,    are added    to    soy    protein    isolate    and    textured    vegetable    protein products   to   mask   their   strong   "beany"   taste   and   to   impart   the   flavor of meat. In   feeding   experiments,   the   use   of   SPI   increased   requirements   for vitamins    E,    K,    D    and    B12    and    created    deficiency    symptoms    of calcium,   magnesium,   manganese,   molybdenum,   copper,   iron   and zinc.   Phytic   acid   remaining   in   these   soy   products   greatly   inhibits   zinc and   iron   absorption;   test   animals   fed   SPI   develop   enlarged   organs, particularly     the     pancreas     and     thyroid     gland,     and     increased deposition of fatty acids in the liver. Yet    soy    protein    isolate    and    textured    vegetable    protein    are    used extensively   in   school   lunch   programs,   commercial   baked   goods,   diet beverages   and   fast   food   products.   They   are   heavily   promoted   in third   world   countries   and   form   the   basis   of   many   food   giveaway programs. In   spite   of   poor   results   in   animal   feeding   trials,   the   soy   industry   has sponsored   a   number   of   studies   designed   to   show   that   soy   protein products    can    be    used    in    human    diets    as    a    replacement    for traditional foods. An    example    is    "Nutritional    Quality    of    Soy    Bean    Protein    Isolates: Studies   in   Children   of   Preschool   Age",   sponsored   by   the   Ralston Purina   Company.   A   group   of   Central   American   children   suffering from   malnutrition   was   first   stabilized   and   brought   into   better   health by   feeding   them   native   foods,   including   meat   and   dairy   products. Then,   for   a   two-week   period,   these   traditional   foods   were   replaced by a drink made of soy protein isolate and sugar. All   nitrogen   taken   in   and   all   nitrogen   excreted   was   measured   in   truly Orwellian   fashion:   the   children   were   weighed   naked   every   morning, and     all     excrement     and     vomit     gathered     up     for     analysis.     The researchers   found   that   the   children   retained   nitrogen   and   that   their growth was "adequate", so the experiment was declared a success. Whether   the   children   were   actually   healthy   on   such   a   diet,   or   could remain   so   over   a   long   period,   is   another   matter.   The   researchers noted     that     the     children     vomited     "occasionally",     usually     after finishing   a   meal;   that   over   half   suffered   from   periods   of   moderate diarrhea;    that    some    had    upper    respiratory    infections;    and    that others suffered from rash and fever. It   should   be   noted   that   the   researchers   did   not   dare   to   use   soy products   to   help   the   children   recover   from   malnutrition,   and   were obliged   to   supplement   the   soy-sugar   mixture   with   nutrients   largely absent   in   soy   products   -   notably,   vitamins   A,   D   and   B12,   iron,   iodine and zinc. Marketing The Perfect Food   "Just   imagine   you   could   grow   the   perfect   food.   This   food   not   only would   provide   affordable   nutrition,   but   also   would   be   delicious   and easy   to   prepare   in   a   variety   of   ways.   It   would   be   a   healthful   food, with    no    saturated    fat.    In    fact,    you    would    be    growing    a    virtual fountain of youth on your back forty." The   author   is   Dean   Houghton,   writing   for   The   Furrow,   a   magazine published   in   12   languages   by   John   Deere.   "This   ideal   food   would help    prevent,    and    perhaps    reverse,    some    of    the    world's    most dreaded   diseases.   You   could   grow   this   miracle   crop   in   a   variety   of soils   and   climates.   Its   cultivation   would   build   up,   not   deplete,   the land...this miracle food already exists... It's called soy." Just   imagine.   Farmers   have   been   imagining   -   and   planting   more   soy. What   was   once   a   minor   crop,   listed   in   the   1913   US   Department   of Agriculture   (USDA)   handbook   not   as   a   food   but   as   an   industrial product,   now   covers   72   million   acres   of   American   farmland.   Much   of this   harvest   will   be   used   to   feed   chickens,   turkeys,   pigs,   cows   and salmon.   Another   large   fraction   will   be   squeezed   to   produce   oil   for margarine, shortenings and salad dressings. Advances   in   technology   make   it   possible   to   produce   isolated   soy protein    from    what    was    once    considered    a    waste    product    -    the defatted,   high-protein   soy   chips   -   and   then   transform   something that   looks   and   smells   terrible   into   products   that   can   be   consumed by   human   beings.   Flavorings,   preservatives,   sweeteners,   emulsifiers and   synthetic   nutrients   have   turned   soy   protein   isolate,   the   food processors' ugly duckling, into a New Age Cinderella. The   new   fairy-tale   food   has   been   marketed   not   so   much   for   her beauty   but   for   her   virtues.   Early   on,   products   based   on   soy   protein isolate   were   sold   as   extenders   and   meat   substitutes   -   a   strategy   that failed    to    produce    the    requisite    consumer    demand.    The    industry changed its approach. "The   quickest   way   to   gain   product   acceptability   in   the   less   affluent society,"    said    an    industry    spokesman,    "is    to    have    the    product consumed   on   its   own   merit   in   a   more   affluent   society."So   soy   is   now sold   to   the   upscale   consumer,   not   as   a   cheap,   poverty   food   but   as   a miracle   substance   that   will   prevent   heart   disease   and   cancer,   whisk away hot flushes, build strong bones and keep us forever young. The   competition   -   meat,   milk,   cheese,   butter   and   eggs   -   has   been duly   demonised   by   the   appropriate   government   bodies.   Soy   serves as meat and milk for a new generation of virtuous vegetarians. Marketing Costs Money This   is   especially   when   it   needs   to   be   bolstered   with   "research",   but there's    plenty    of    funds    available.    All    soybean    producers    pay    a mandatory    assessment    of    one-half    to    one    per    cent    of    the    net market   price   of   soybeans.   The   total   -   something   like   US$80   million annually4   -   supports   United   Soybean's   program   to   "strengthen   the position   of   soybeans   in   the   marketplace   and   maintain   and   expand domestic   and   foreign   markets   for   uses   for   soybeans   and   soybean products". Soy And Cancer The    new    FDA    ruling    does    not    allow    any    claims    about    cancer prevention    on    food    packages,    but    that    has    not    restrained    the industry   and   its   marketers   from   making   them   in   their   promotional literature. "In    addition    to    protecting    the    heart,"    says    a    vitamin    company brochure,   "soy   has   demonstrated   powerful   anticancer   benefits...the Japanese,   who   eat   30   times   as   much   soy   as   North   Americans,   have   a lower incidence of cancers of the breast, uterus and prostate. "Indeed    they    do.    But    the    Japanese,    and    Asians    in    general,    have much   higher   rates   of   other   types   of   cancer,   particularly   cancer   of the   esophagus,   stomach,   pancreas   and   liver.   Asians   throughout   the world   also   have   high   rates   of   thyroid   cancer.   The   logic   that   links   low rates     of     reproductive     cancers     to     soy     consumption     requires attribution    of    high    rates    of    thyroid    and    digestive    cancers    to    the same   foods,   particularly   as   soy   causes   these   types   of   cancers   in laboratory rats. Just   how   much   soy   do   Asians   eat?   A   1998   survey   found   that   the average   daily   amount   of   soy   protein   consumed   in   Japan   was   about eight    grams    for    men    and    seven    for    women    -    less    than    two teaspoons.   The   famous   Cornell   China   Study,   conducted   by   Colin   T. Campbell,   found   that   legume   consumption   in   China   varied   from   0 to 58 grams per day, with a mean of about twelve. Assuming   that   two-thirds   of   legume   consumption   is   soy,   then   the maximum    consumption    is    about    40    grams,    or    less    than    three tablespoons   per   day,   with   an   average   consumption   of   about   nine grams,   or   less   than   two   teaspoons.   A   survey   conducted   in   the   1930s found   that   soy   foods   accounted   for   only   1.5   per   cent   of   calories   in the   Chinese   diet,   compared   with   65   per   cent   of   calories   from   pork. (Asians traditionally cooked with lard, not vegetable oil!) Traditionally    fermented    soy    products    make    a    delicious,    natural seasoning   that   may   supply   important   nutritional   factors   in   the   Asian diet.   But   except   in   times   of   famine,   Asians   consume   soy   products only   in   small   amounts,   as   condiments,   and   not   as   a   replacement   for animal    foods    -    with    one    exception.    Celibate    monks    living    in monasteries   and   leading   a   vegetarian   lifestyle   find   soy   foods   quite helpful because they dampen libido. It   was   a   1994   meta-analysis   by   Mark   Messina,   published   in   Nutrition and    Cancer,    that    fuelled    speculation    on    soy's    anticarcinogenic properties.   Messina   noted   that   in   26   animal   studies,   65   per   cent reported   protective   effects   from   soy.   He   conveniently   neglected   to include   at   least   one   study   in   which   soy   feeding   caused   pancreatic cancer   -   the   1985   study   by   Rackis.   In   the   human   studies   he   listed, the results were mixed. A    few    showed    some    protective    effect,    but    most    showed    no correlation   at   all   between   soy   consumption   and   cancer   rates.   He concluded   that   "the   data   in   this   review   cannot   be   used   as   a   basis   for claiming     that     soy     intake     decreases     cancer     risk".     Yet     in     his subsequent   book,   The   Simple   Soybean   and   Your   Health,   Messina makes   just   such   a   claim,   recommending   one   cup   or   230   grams   of soy    products    per    day    in    his    "optimal"    diet    as    a    way    to    prevent cancer. Thousands   of   women   are   now   consuming   soy   in   the   belief   that   it protects   them   against   breast   cancer.   Yet,   in   1996,   researchers   found that    women    consuming    soy    protein    isolate    had    an    increased incidence    of    epithelial    hyperplasia,    a    condition    that    presages malignancies.   A   year   later,   dietary   genistein   was   found   to   stimulate breast   cells   to   enter   the   cell   cycle   -   a   discovery   that   led   the   study authors   to   conclude   that   women   should   not   consume   soy   products to prevent breast cancer. Phytoestrogens: Panacea Or Poison? The   male   species   of   tropical   birds   carries   the   drab   plumage   of   the female   at   birth   and   'colors   up'   at   maturity,   somewhere   between nine and 24 months. In   1991,   Richard   and   Valerie   James,   bird   breeders   in   Whangerai, New   Zealand,   purchased   a   new   kind   of   feed   for   their   birds   -   one based   largely   on   soy   protein.   When   soy-based   feed   was   used,   their birds   'colored   up'   after   just   a   few   months.   In   fact,   one   bird-food manufacturer     claimed     that     this     early     development     was     an advantage imparted by the feed. A   1992   ad   for   Roudybush   feed   formula   showed   a   picture   of   the male   crimson   rosella,   an   Australian   parrot   that   acquires   beautiful red   plumage   at   18   to   24   months,   already   brightly   colored   at   11 weeks old. Unfortunately,   in   the   ensuing   years,   there   was   decreased   fertility   in the    birds,    with    precocious    maturation,    deformed,    stunted    and stillborn   babies,   and   premature   deaths,   especially   among   females, with   the   result   that   the   total   population   in   the   aviaries   went   into steady decline. The    birds    suffered    beak    and    bone    deformities,    goiter,    immune system    disorders    and    pathological,    aggressive    behavior.    Autopsy revealed   digestive   organs   in   a   state   of   disintegration.   The   list   of problems   corresponded   with   many   of   the   problems   the   Jameses had   encountered   in   their   two   children,   who   had   been   fed   soy-based infant formula. Startled,     aghast,     angry,     the     Jameses     hired     toxicologist     Mike Fitzpatrick.    PhD,    to    investigate    further.    Dr    Fitzpatrick's    literature review   uncovered   evidence   that   soy   consumption   has   been   linked to   numerous   disorders,   including   infertility,   increased   cancer   and infantile   leukemia;   and,   in   studies   dating   back   to   the   1950s,   that genistein in soy causes endocrine disruption in animals. Dr    Fitzpatrick    also    analyzed    the    bird    feed    and    found    that    it contained   high   levels   of   phytoestrogens,   especially   genistein.   When the   Jameses   discontinued   using   soy-based   feed,   the   flock   gradually returned to normal breeding habits and behavior. The   Jameses   embarked   on   a   private   crusade   to   warn   the   public   and government    officials    about    toxins    in    soy    foods,    particularly    the endocrine-disrupting    isoflavones,    genistein    and    diadzen.    Protein Technology International received their material in 1994. In   1991,   Japanese   researchers   reported   that   consumption   of   as   little as   30   grams   or   two   tablespoons   of   soybeans   per   day   for   only   one month    resulted    in    a    significant    increase    in    thyroid-stimulating hormone.   Diffuse   goiter   and   hypothyroidism   appeared   in   some   of the    subjects    and    many    complained    of    constipation,    fatigue    and lethargy, even though their intake of iodine was adequate. In     1997,     researchers     from     the     FDA's     National     Center     for Toxicological   Research   made   the   embarrassing   discovery   that   the goitrogenic components of soy were the very same isoflavones. Twenty-five   grams   of   soy   protein   isolate,   the   minimum   amount   PTI claimed   to   have   cholesterol-lowering   effects,   contains   from   50   to   70 mg     of     isoflavones.     It     took     only     45     mg     of     isoflavones     in premenopausal     women     to     exert     significant     biological     effects, including   a   reduction   in   hormones   needed   for   adequate   thyroid function.     These     effects     lingered     for     three     months     after     soy consumption was discontinued. One    hundred    grams    of    soy    protein    -    the    maximum    suggested cholesterol-lowering     dose,     and     the     amount     recommended     by Protein   Technologies   International   -   can   contain   almost   600   mg   of isoflavones,   an   amount   that   is   undeniably   toxic.   In   1992,   the   Swiss health   service   estimated   that   100   grams   of   soy   protein   provided   the estrogenic equivalent of the Pill. In   vitro   studies   suggest   that   isoflavones   inhibit   synthesis   of   estradiol and    other    steroid    hormones.    Reproductive    problems,    infertility, thyroid   disease   and   liver   disease   due   to   dietary   intake   of   isoflavones have   been   observed   for   several   species   of   animals   including   mice, cheetah, quail, pigs, rats, sturgeon and sheep. It   is   the   isoflavones   in   soy   that   are   said   to   have   a   favorable   effect   on postmenopausal   symptoms,   including   hot   flushes,   and   protection from   osteoporosis.   Quantification   of   discomfort   from   hot   flushes   is extremely   subjective,   and   most   studies   show   that   control   subjects report   reduction   in   discomfort   in   amounts   equal   to   subjects   given soy.   The   claim   that   soy   prevents   osteoporosis   is   extraordinary,   given that soy foods block calcium and cause vitamin D deficiencies. If   Asians   indeed   have   lower   rates   of   osteoporosis   than   Westerners, it   is   because   their   diet   provides   plenty   of   vitamin   D   from   shrimp, lard    and    seafood,    and    plenty    of    calcium    from    bone    broths.    The reason    that    Westerners    have    such    high    rates    of    osteoporosis    is because    they    have    substituted    soy    oil    for    butter,    which    is    a traditional    source    of    vitamin    D    and    other    fat-soluble    activators needed for calcium absorption. Birth Control Pills For Babies But   it   was   the   isoflavones   in   infant   formula   that   gave   the   Jameses the   most   cause   for   concern.   In   1998,   investigators   reported   that   the daily   exposure   of   infants   to   isoflavones   in   soy   infant   formula   is   6 to11   times   higher   on   a   body-weight   basis   than   the   dose   that   has hormonal     effects     in     adults     consuming     soy     foods.     Circulating concentrations   of   isoflavones   in   infants   fed   soy-based   formula   were 13,000   to   22,000   times   higher   than   plasma   estradiol   concentrations in infants on cow's milk formula. Approximately   25   per   cent   of   bottle-fed   children   in   the   US   receive soy-based   formula   -   a   much   higher   percentage   than   in   other   parts of     the     Western     world.     Fitzpatrick     estimated     that     an     infant exclusively    fed    soy    formula    receives    the    estrogenic    equivalent (based   on   body   weight)   of   at   least   five   birth   control   pills   per   day.   By contrast,   almost   no   phytoestrogens   have   been   detected   in   dairy- based    infant    formula    or    in    human    milk,    even    when    the    mother consumes soy products. Scientists   have   known   for   years   that   soy-based   formula   can   cause thyroid   problems   in   babies.   But   what   are   the   effects   of   soy   products on the hormonal development of the infant, both male and female? Male   infants   undergo   a   "testosterone   surge"   during   the   first   few months   of   life,   when   testosterone   levels   may   be   as   high   as   those   of an    adult    male.    During    this    period,    the    infant    is    programmed    to express     male     characteristics     after     puberty,     not     only     in     the development    of    his    sexual    organs    and    other    masculine    physical traits,   but   also   in   setting   patterns   in   the   brain   characteristic   of   male behavior. In   monkeys,   deficiency   of   male   hormones   impairs   the   development of   spatial   perception   (which,   in   humans,   is   normally   more   acute   in men   than   in   women),   of   learning   ability   and   of   visual   discrimination tasks   (such   as   would   be   required   for   reading).   It   goes   without   saying that   future   patterns   of   sexual   orientation   may   also   be   influenced   by the early hormonal environment. Male   children   exposed   during   gestation   to   diethylstilbestrol   (DES),   a synthetic   estrogen   that   has   effects   on   animals   similar   to   those   of phytoestrogens    from    soy,    had    testes    smaller    than    normal    on manturation. Learning    disabilities,    especially    in    male    children,    have    reached epidemic   proportions.   Soy   infant   feeding   -   which   began   in   earnest in   the   early   1970s   -   cannot   be   ignored   as   a   probable   cause   for   these tragic developments. As   for   girls,   an   alarming   number   are   entering   puberty   much   earlier than   normal,   according   to   a   recent   study   reported   in   the   journal Pediatrics.   Investigators   found   that   one   per   cent   of   all   girls   now show   signs   of   puberty,