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 The Truth about Unfermented Soy and Its Harmful Effects (by Teya Skae M.A. ATMS) http://www.naturalnews.com/022630_soy_food_phytic_acid.html
With   vegetarianism   gaining   increasing   popularity   from   the   1970's,   reaching   its   peak   in   the   1990's,   soy   has   emerged   as   a 'near   perfect'   food,   with   supporters   claiming   it   can   provide   an   ideal   source   of   protein,   lower   cholesterol,   protect   against cancer   and   heart   disease,   reduce   menopausal   symptoms,   and   prevent   osteoporosis   -   among   many   other   things.   It   seems like a good thing - or is it really? How   did   such   a   'healthy   food'   emerge   from   a   product   that   in   1913   was   listed   in   the   U.S.   Department   of   Agriculture   (USDA)   handbook   not as a food but as an industrial product? According   to   lipid   specialist   and   nutritionist   Mary   Enig,   PhD,   "The   reason   there's   so   much   soy   in   America   is   because   the   soy   industry started   to   plant   soy   to   extract   the   oil   from   it   and   soy   oil   became   a   very   large   industry."   There   was   a   lot   of   soy   oil   and   with   it   came   a   lot   of soy   protein   residue   as   a   left   over   by-product,   and   since   they   couldn't   feed   it   to   the   animals,   except   in   small   amounts,   they   had   to   find another big market which, of course, was human consumption. This   excess   soy   production   and   its   protein   residue   was   the   motivation   for   the   multi-million   dollars   spent   on   advertising   and   intense lobbying   of   the   Food   and   Drug   Administration   (FDA),   which   resulted   in   about   74   percent   of   U.S.   consumers   believing   that   soy   products   are healthy.   Australia   has   traditionally   prided   itself   as   being   a   dairy   consuming   nation,   due   to   the   fact   that   we   have   such   abundant   supply   of cattle.   However,   lactose   intolerance   is   becoming   a   health   concern   recognised   by   the   medical   profession;   accordingly,   soy   is   becoming   very popular   as   an   alternative   to   dairy,   following   in   the   footsteps   of   US   consumers   in   believing   that   all   soy-based   products   have   health benefits.   In   reality,   the   research   that   has   concluded   that   all   soy   products   are   healthy   is   far   from   accurate,   and   very   much   skewed   by economic motives. Let's examine why soy products are far from healthy: For   greater   clarity,   soy   products   are   classified   into   two   main   groups:   fermented   and   unfermented.   There   are   also   another   two   sub- groups:   organic   and   Genetically   Modified   (GM).   The   GM   soy   is   to   be   avoided   at   all   costs,   as   the   hazards   of   GM   are   some   of   the   worst innovations   of   modern   day   bio-technology.   Not   only   are   all   GM   products   unhealthy   to   humans   and   animals   but   also   to   the   normal   plants that   grow   in   the   surrounding   area,   due   to   the   natural   process   of   winds   causing   cross-pollination,   resulting   in   mutated   species   of   what were   once   natural   variations   of   plants.   This   topic   is   too   vast   to   cover   in   this   article   but   for   more   research,   visit   (http://www.non-gm- farmers.com) . The   unfermented   soy   category   is   a   most   problematic   one.   It   includes   soy   products,   such   as   tofu,   bean   curd,   all   soy   milks,   soy   infant formulae, soy protein powders and soy meat alternatives, such as soy sausages/veggie burgers, made from hydrolysed soy powder. So what is wrong with unfermented soy products? Soy   belongs   to   the   family   of   legumes.   Other   members   of   the   legume   family   include   beans   -   such   as   adzuki,   red   kidney,   navy,   barlotti,   etc., as   well   as   chickpeas.   Peanuts   are   included   as   well,   as   they   are   technically   not   a   nut   but   a   legume.   All   legumes   and   whole-grains   -   such   as, rice,   barley,   oats,   wheat   and   rye   -   contain   amounts   of   phytic   acid.   Being   a   legume,   soy   contains   a   high   amount   of   phytic   acid.   So,   what's wrong with phytic acid? A number of things - yet, in some cases, phytic acid can also be beneficial. Phytic   acid's   structure   gives   it   the   ability   to   bind   minerals,   proteins   and   starch,   and   results   in   lower   absorption   of   these   substances. Hence,   phytic   acid,   in   large   amounts,   can   block   the   uptake   of   essential   minerals,   like   calcium,   magnesium,   copper,   iron,   and   especially   zinc in   the   intestinal   tract.   Soy   also   inhibits   the   uptake   of   one   of   the   most   important   minerals   needed   for   growth   and   metabolism,   iodine, which   is   used   by   the   thyroid   gland   in   the   production   of   thyroid   hormones.However,   for   non-vegetarian   men,   phytic   acid   may   prove   to   be quite helpful, due to its binding/chelating ability with minerals. Since   a   large   percentage   of   non-vegetarian   adult   males   have   excess   iron,   phytic   acid   would   be   helpful   to   them   by   binding   the   excess   iron. But   we   need   to   bear   in   mind   phytic   acid   will   simultaneously   bind   other   minerals,   such   as   calcium,   magnesium   and   zinc.   In   the   case   of children   and   menstruating   women,   the   phytic   acid   in   soy   can   be   a   serious   negative,   as   women   and   children   need   iron.   In   women,   iron   is needed to replace the loss during their menses and in children iron is required for growth and development. Apart from the phytic acid-related phenomena, there are additional factors that make soy an unhealthy choice. Soy: * contributes to thyroid disorder, especially in women * promotes kidney stones * weakens the immune system * contributes to food allergies and digestive intolerance Perhaps   the   most   disturbing   of   soy's   ill   effects   on   health   has   to   do   with   its   phytoestrogens,   which   can   mimic   the   effects   of   the   female hormone,   oestrogen.   These   phytoestrogens   have   been   found   to   have   adverse   effects   on   various   human   tissues,   and   drinking   only   two glasses of soy milk daily for one month has enough of the chemical to alter a woman's menstrual cycle. Soy   is   particularly   problematic   for   infants   and   it   would   be   very   wise   to   avoid   giving   them   soy-derived   products,   since   it   has   been estimated   that   infants   who   are   exclusively   fed   soy   formula   receive   the   equivalent   of   five   birth   control   pills   worth   of   oestrogen   every   day. Check   out   (www.westonaprice.org)   to   find   some   alarming   research   and   statistics   on   what   can   go   wrong   when   infants   and   children   are regularly fed soy formula. In   order   to   derive   some   benefit   from   soy,   consuming   only   fermented   soy   products   -   such   as   organic   miso   (mugi   barley   and   genmai   miso are   the   best),   organic   tempeh,   soy   sauce   or   tamari   and   natto   -   is   the   way   to   do   it.   This   is   because   the   phytic   acid,   which   is   inherent   in   soy beans,   has   been   neutralized   in   the   process   of   fermentation.   Consuming   fermented   soy   is   very   beneficial   in   recolonizing   the   friendly bacteria   in   the   large   intestine,   which   neutralizes   the   'unfriendly'   bacteria   and   allows   for   greater   general   assimilation   of   foods   and nutrients. So,   fermented   soy   is   of   benefit   and   unfermented   soy   is   not.   It   is   not   only   soy   that   needs   to   be   fermented   but   whole-grains   as   well.   In   fact, grains   (apart   from   millet,   buckwheat   and   couscous)   and   legumes   are   best   consumed   after   soaking   them   for   48-72   hours   prior   to   cooking, which   allows   fermentation   to   take   place.   The   soaking   of   grains   and   beans   is   also   advocated   in   the   principles   of   macrobiotics,   which   is   very popular   amongst   vegetarians.   Yet   many   vegetarian   restaurants   do   not   have   time   or   forget   to   incorporate   this   very   important   process   in their   vegetarian   cooking   and   thus   people   who   regularly   eat   out   at   vegetarian   restaurants   might   develop   severe   mineral   deficiencies   due to the large consumption of phytic acid in their diet. Another   common   fallacy   is   that   soy   foods   couldn't   possibly   have   a   downside   because   Asian   cultures   eat   large   quantities   of   soy   every   day and   consequently   remain   free   of   most   western   diseases.   In   reality,   the   people   of   China,   Japan   and   other   Asian   countries   eat   very   little   soy. The   soy   industry's   own   figures   show   that   soy   consumption   in   China,   Indonesia,   Korea,   Japan   and   Taiwan   ranges   from   10   to   90   grams   per day.   That   is   grams   of   soy   food,   not   grams   of   soy   protein   alone.   Compare   this   with   a   cup   of   tofu   (250   grams)   or   soy   milk   (240   grams).   Many Americans   and   Australians   today   would   be   consuming   a   cup   of   tofu   and   a   couple   of   glasses   of   soy   milk   every   day.   They   might   also   add veggie   burgers   to   this,   thinking   they   are   getting   their   much   needed   protein   intake.   Infants   on   soy   formula   are   probably   the   most disadvantaged,   as   that   is   their   main   source   of   nutrition   and   they   ingest   large   amounts   of   soy   relative   to   their   body   weight.   Often   the   side effects   are   not   noticed   but,   as   they   are   growing   up,   runny   noses,   frequent   colds,   irritability,   severe   sugar   cravings   and   food   intolerance develop. The summary below outlines the adverse effects of unfermented soy products: *   Trypsin   inhibitors   in   soy   interfere   with   protein   digestion   and   may   cause   pancreatic   disorders.   In   test   animals   soy   containing   trypsin inhibitors caused stunted growth. * Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women. *   Soy   phytoestrogens   are   potent   anti-thyroid   agents   that   cause   hypothyroidism   and   may   cause   thyroid   cancer.   In   infants,   consumption   of soy   formula   has   been   linked   to   autoimmune   thyroid   disease.Vitamin   B12   analogs   in   soy   are   not   absorbed   and   actually   increase   the body's requirement for B12.Soy foods increase the body's requirement for vitamin D. * Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein. *   Free   glutamic   acid   or   MSG,   a   potent   neurotoxin,   is   formed   during   soy   food   processing   and   additional   amounts   are   added   to   many   soy foods. * Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys. Source: (www.westonaprice.org) In   contrast,   consuming   organic   fermented   soy   products   is   quite   beneficial.   Consuming   even   small   amounts   of   unfermented   soy   on   a regular   basis   could   cause   some   adverse   effects   in   our   body.   Next   time   you   consider   drinking   soy   milk;   perhaps   instead   consider   oat   milk, coconut   milk   or   goat's   milk.   Some   people   who   are   allergic   to   dairy   can   tolerate   goat   milk   and   goat   cheese   products   in   small   quantities. Replacing soy and regular milk with these alternatives allow us to enjoy our beverages and cereals without harming our health. References: http://www.phytochemicals.info/phytochemicals/phytic-acid.php http://www.westonaprice.org/ Whole Soy Story: The Dark Side of America's Favourite Health Food by Kaayla Daniel: http://www.mothering.com/articles/growing_child/food/soy_story.html   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)
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
© 2011 - Centro Medicina Natural y Antienvejecimiento Tel: 952 80 53 68      E-mail: info@medicinabiologica.es
The Truth about Unfermented Soy  and Its Harmful Effects (by Teya Skae M.A. ATMS) http://www.naturalnews.com/022630_soy_food_phytic_acid.html
With     vegetarianism     gaining     increasing     popularity from   the   1970's,   reaching   its   peak   in   the   1990's,   soy has   emerged   as   a   'near   perfect'   food,   with   supporters claiming    it    can    provide    an    ideal    source    of    protein, lower   cholesterol,   protect   against   cancer   and   heart   disease,   reduce menopausal   symptoms,   and   prevent   osteoporosis   -   among   many other things. It seems like a good thing - or is it really? How   did   such   a   'healthy   food'   emerge   from   a   product   that   in   1913 was   listed   in   the   U.S.   Department   of   Agriculture   (USDA)   handbook not as a food but as an industrial product? According   to   lipid   specialist   and   nutritionist   Mary   Enig,   PhD,   "The reason   there's   so   much   soy   in   America   is   because   the   soy   industry started   to   plant   soy   to   extract   the   oil   from   it   and   soy   oil   became   a very   large   industry."   There   was   a   lot   of   soy   oil   and   with   it   came   a   lot of   soy   protein   residue   as   a   left   over   by-product,   and   since   they couldn't   feed   it   to   the   animals,   except   in   small   amounts,   they   had   to find another big market which, of course, was human consumption. This     excess     soy     production     and     its     protein     residue     was     the motivation   for   the   multi-million   dollars   spent   on   advertising   and intense   lobbying   of   the   Food   and   Drug   Administration   (FDA),   which resulted   in   about   74   percent   of   U.S.   consumers   believing   that   soy products    are    healthy.    Australia    has    traditionally    prided    itself    as being   a   dairy   consuming   nation,   due   to   the   fact   that   we   have   such abundant   supply   of   cattle.   However,   lactose   intolerance   is   becoming a   health   concern   recognised   by   the   medical   profession;   accordingly, soy   is   becoming   very   popular   as   an   alternative   to   dairy,   following   in the    footsteps    of    US    consumers    in    believing    that    all    soy-based products    have    health    benefits.    In    reality,    the    research    that    has concluded   that   all   soy   products   are   healthy   is   far   from   accurate,   and very much skewed by economic motives. Let's    examine    why    soy    products    are    far    from healthy: For   greater   clarity,   soy   products   are   classified   into   two   main   groups: fermented    and    unfermented.    There    are    also    another    two    sub- groups:   organic   and   Genetically   Modified   (GM).   The   GM   soy   is   to   be avoided   at   all   costs,   as   the   hazards   of   GM   are   some   of   the   worst innovations    of    modern    day    bio-technology.    Not    only    are    all    GM products   unhealthy   to   humans   and   animals   but   also   to   the   normal plants   that   grow   in   the   surrounding   area,   due   to   the   natural   process of   winds   causing   cross-pollination,   resulting   in   mutated   species   of what   were   once   natural   variations   of   plants.   This   topic   is   too   vast   to cover   in   this   article   but   for   more   research,   visit   (http://www.non-gm- farmers.com) . The    unfermented    soy    category    is    a    most    problematic    one.    It includes   soy   products,   such   as   tofu,   bean   curd,   all   soy   milks,   soy infant   formulae,   soy   protein   powders   and   soy   meat   alternatives, such   as   soy   sausages/veggie   burgers,   made   from   hydrolysed   soy powder. So      what      is      wrong      with      unfermented      soy products? Soy    belongs    to    the    family    of    legumes.    Other    members    of    the legume    family    include    beans    -    such    as    adzuki,    red    kidney,    navy, barlotti,   etc.,   as   well   as   chickpeas.   Peanuts   are   included   as   well,   as they   are   technically   not   a   nut   but   a   legume.   All   legumes   and   whole- grains   -   such   as,   rice,   barley,   oats,   wheat   and   rye   -   contain   amounts of   phytic   acid.   Being   a   legume,   soy   contains   a   high   amount   of   phytic acid.   So,   what's   wrong   with   phytic   acid?   A   number   of   things   -   yet,   in some cases, phytic acid can also be beneficial. Phytic   acid's   structure   gives   it   the   ability   to   bind   minerals,   proteins and   starch,   and   results   in   lower   absorption   of   these   substances. Hence,    phytic    acid,    in    large    amounts,    can    block    the    uptake    of essential    minerals,    like    calcium,    magnesium,    copper,    iron,    and especially   zinc   in   the   intestinal   tract.   Soy   also   inhibits   the   uptake   of one    of    the    most    important    minerals    needed    for    growth    and metabolism,    iodine,    which    is    used    by    the    thyroid    gland    in    the production   of   thyroid   hormones.However,   for   non-vegetarian   men, phytic      acid      may      prove      to      be      quite      helpful,      due      to      its binding/chelating ability with minerals. Since   a   large   percentage   of   non-vegetarian   adult   males   have   excess iron,   phytic   acid   would   be   helpful   to   them   by   binding   the   excess iron.   But   we   need   to   bear   in   mind   phytic   acid   will   simultaneously bind   other   minerals,   such   as   calcium,   magnesium   and   zinc.   In   the case   of   children   and   menstruating   women,   the   phytic   acid   in   soy can   be   a   serious   negative,   as   women   and   children   need   iron.   In women,   iron   is   needed   to   replace   the   loss   during   their   menses   and in children iron is required for growth and development. Apart   from   the   phytic   acid-related   phenomena,   there   are   additional factors that make soy an unhealthy choice. Soy: * contributes to thyroid disorder, especially in women * promotes kidney stones * weakens the immune system * contributes to food allergies and digestive intolerance Perhaps   the   most   disturbing   of   soy's   ill   effects   on   health   has   to   do with   its   phytoestrogens,   which   can   mimic   the   effects   of   the   female hormone,    oestrogen.    These    phytoestrogens    have    been    found    to have   adverse   effects   on   various   human   tissues,   and   drinking   only two   glasses   of   soy   milk   daily   for   one   month   has   enough   of   the chemical to alter a woman's menstrual cycle. Soy   is   particularly   problematic   for   infants   and   it   would   be   very   wise to    avoid    giving    them    soy-derived    products,    since    it    has    been estimated   that   infants   who   are   exclusively   fed   soy   formula   receive the   equivalent   of   five   birth   control   pills   worth   of   oestrogen   every day.    Check    out    (www.westonaprice.org)    to    find    some    alarming research   and   statistics   on   what   can   go   wrong   when   infants   and children are regularly fed soy formula. In     order     to     derive     some     benefit     from     soy,     consuming     only fermented   soy   products   -   such   as   organic   miso   (mugi   barley   and genmai   miso   are   the   best),   organic   tempeh,   soy   sauce   or   tamari   and natto   -   is   the   way   to   do   it.   This   is   because   the   phytic   acid,   which   is inherent    in    soy    beans,    has    been    neutralized    in    the    process    of fermentation.     Consuming     fermented     soy     is     very     beneficial     in recolonizing    the    friendly    bacteria    in    the    large    intestine,    which neutralizes   the   'unfriendly'   bacteria   and   allows   for   greater   general assimilation of foods and nutrients. So,   fermented   soy   is   of   benefit   and   unfermented   soy   is   not.   It   is   not only   soy   that   needs   to   be   fermented   but   whole-grains   as   well.   In fact,    grains    (apart    from    millet,    buckwheat    and    couscous)    and legumes   are   best   consumed   after   soaking   them   for   48-72   hours prior    to    cooking,    which    allows    fermentation    to    take    place.    The soaking   of   grains   and   beans   is   also   advocated   in   the   principles   of macrobiotics,   which   is   very   popular   amongst   vegetarians.   Yet   many vegetarian   restaurants   do   not   have   time   or   forget   to   incorporate this   very   important   process   in   their   vegetarian   cooking   and   thus people    who    regularly    eat    out    at    vegetarian    restaurants    might develop   severe   mineral   deficiencies   due   to   the   large   consumption of phytic acid in their diet. Another   common   fallacy   is   that   soy   foods   couldn't   possibly   have   a downside   because   Asian   cultures   eat   large   quantities   of   soy   every day   and   consequently   remain   free   of   most   western   diseases.   In reality,   the   people   of   China,   Japan   and   other   Asian   countries   eat very    little    soy.    The    soy    industry's    own    figures    show    that    soy consumption   in   China,   Indonesia,   Korea,   Japan   and   Taiwan   ranges from   10   to   90   grams   per   day.   That   is   grams   of   soy   food,   not   grams of   soy   protein   alone.   Compare   this   with   a   cup   of   tofu   (250   grams)   or soy   milk   (240   grams).   Many   Americans   and   Australians   today   would be   consuming   a   cup   of   tofu   and   a   couple   of   glasses   of   soy   milk every   day.   They   might   also   add   veggie   burgers   to   this,   thinking   they are    getting    their    much    needed    protein    intake.    Infants    on    soy formula   are   probably   the   most   disadvantaged,   as   that   is   their   main source   of   nutrition   and   they   ingest   large   amounts   of   soy   relative   to their   body   weight.   Often   the   side   effects   are   not   noticed   but,   as   they are    growing    up,    runny    noses,    frequent    colds,    irritability,    severe sugar cravings and food intolerance develop. The   summary   below   outlines   the   adverse   effects of unfermented soy products: *   Trypsin   inhibitors   in   soy   interfere   with   protein   digestion   and   may cause   pancreatic   disorders.   In   test   animals   soy   containing   trypsin inhibitors caused stunted growth. *    Soy    phytoestrogens    disrupt    endocrine    function    and    have    the potential   to   cause   infertility   and   to   promote   breast   cancer   in   adult women. *    Soy    phytoestrogens    are    potent    anti-thyroid    agents    that    cause hypothyroidism     and     may     cause     thyroid     cancer.     In     infants, consumption    of    soy    formula    has    been    linked    to    autoimmune thyroid   disease.Vitamin   B12   analogs   in   soy   are   not   absorbed   and actually   increase   the   body's   requirement   for   B12.Soy   foods   increase the body's requirement for vitamin D. *     Fragile     proteins     are     denatured     during     high     temperature processing    to    make    soy    protein    isolate    and    textured    vegetable protein. *   Free   glutamic   acid   or   MSG,   a   potent   neurotoxin,   is   formed   during soy   food   processing   and   additional   amounts   are   added   to   many   soy foods. *   Soy   foods   contain   high   levels   of   aluminum   which   is   toxic   to   the nervous system and the kidneys. Source: (www.westonaprice.org) In    contrast,    consuming    organic    fermented    soy    products    is    quite beneficial.   Consuming   even   small   amounts   of   unfermented   soy   on   a regular   basis   could   cause   some   adverse   effects   in   our   body.   Next time   you   consider   drinking   soy   milk;   perhaps   instead   consider   oat milk,   coconut   milk   or   goat's   milk.   Some   people   who   are   allergic   to dairy    can    tolerate    goat    milk    and    goat    cheese    products    in    small quantities.   Replacing   soy   and   regular   milk   with   these   alternatives allow   us   to   enjoy   our   beverages   and   cereals   without   harming   our health. References: http://www.phytochemicals.info/phytochemicals/phytic-acid.php http://www.westonaprice.org/ Whole   Soy   Story:   The   Dark   Side   of   America's   Favourite   Health   Food by Kaayla Daniel: w r o o y t ml   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 .