The Danger’s Of Soya: Can Soya Cause Cancer?“3 Comments”
admin | 4:45 pm | September 29, 2010 | Uncategorized
Is it time to spill the beans on soya?
The soya bean and its culinary derivatives are probably one of the most contested health foods around. Is soy good or is soy bad? At the start soya emerged as a super food and the darling of the health food industry only to be reduced later on to a toxic substance to be avoided. Are the warnings justified or are the anti-soy activists simply taking the Joy out of Soy? For year’s soya has been touted as a health food that can help, amongst other things, to boost protein intake, prevent cancer, lower cholesterol and tame menopause. However, the anti-soy contingency is still large. One such activist is U.S Dr. Joseph Mercola whose website (www.mercola.com) is host to many anti-soy articles. Another New Zealand website (www.soyonlineservice.co.nz) passionately attempts to disprove any health claims attached to soya.
By far the most controversy generated around soya stems from its role in cancer. But can soya actually cause cancer? All the claims around cancer (and particularly hormone sensitive ones, like breast cancer) are based around the fact that soya contains phyto-oestrogens. Some researchers suggest phyto-eostrogens may act as anti-estrogens and reduce cancer growth, while others suggest their estrogenic activity could cause cancers to grow faster. This is a concern for women during the change of life who may be using soya products to help counteract the symptoms of menopause. One study, which appeared in Maturatus in November 2007, showed that soy isoflavones can help reduce hot flushes in post-menopausal women and another appearing in Menopuse in January 2009 showed that soy isoflavones help reduce symptoms of depression, anxiety and fatigue during menopause. So, while soya products may play a role in reducing menopausal symptoms, women using soya in the diet or in supplement form need to take heed regarding hormone sensitive cancers as the jury, it seems, is not yet out as to whether soya prevents or promotes cancer.
A study conducted at John Hopkins school of medicine in 2005, pooled the results of 12 case-control studies on soya and breast cancer and found a small reduction in breast cancer risk due to soya product consumption but concluded that the results were too varied between studies (with some showing increased risk) to make any recommendations.
The verdict. There is simply not enough information at this stage to make recommendations either way. It seems when it comes to something as complex and multi-factorial as cancer, we need to follow an approach of moderation and balance- not too much or too little of anything, and follow a healthy lifestyle.
Soya is a good protein source and an excellent source of many other nutrients, which may mean that the benefits out-weight the dangers of soya. It has also been shown that fermented soya products, like soya sauce and tempeh are not as harmful to health. Choose soya products that are as unprocessed as possible and also choose products that are free of genetically modified organisms.
The Health Benefits of Soya“0 Comments”
admin | 11:44 am | September 23, 2010 | Uncategorized
Cultivated for over 3,000 years in China, it was one of the first foods to be domesticated by humans. To the Chinese, soybeans represented one of the five essential grains of life, along with rice, barley, wheat, and millet. Soya beans contain special compounds called isoflavones, of which genistein and daidzein are the most well studied. Besides being responsible for most of the antioxidant properties of soya, isoflavones have been shown to interact with oestrogen receptors causing effects in the body similar to those caused by the hormone oestrogen (this is why soya has been linked to female hormonal conditions). Many other plant products contain these phyto-oestrogens (or plant oestrogens), but soya beans are by far the richest source
Soya and Nutrition
The health benefits of soya can be traced to its superior nutrition. Soya has always been valued as a good protein source, both for vegetarians as well as for people who need to cut down on their animal protein intake. Soya protein is one of the few vegetarian protein sources that is complete, that is, it contains all 8 essential amino acids.
Soya is a rich in fiber and is great for blood sugar control due to its low glycemic index. It’s a good source of calcium and is rich in most other minerals and vitamins. Although it is not an absolute essential in the non-vegetarian diet, it’s still a nutritionally superior food.
Soya and Heart Disease
Another of the heart benefits of soya is linked to its positive effects on heart disease risk. There exists the idea that eating soya products helps prevent heart disease by lowering cholesterol. According to the Heart and Stroke Foundation of South Africa, “Earlier research suggested that soya protein has a modest but favorable effect on LDL (bad) cholesterol, but not on HDL (good) cholesterol or triglycerides.” Also, the effects seem to be relevant only in subjects with already raised cholesterol and only when 25g or more of soya protein is consumed per day. This equates to about half of the daily protein intake as soya. So, to get just modest reductions in LDL by eating soya, we need to be eating at least four servings of soya products a day. A serving is equal to ¼ cup soybeans, 100 ml soya milk, 80g raw tofu or 13g dehydrated soy protein. Eating soya products does have its place because it’s a way of replacing saturated animal fats that have been shown to raise total cholesterol levels. Individuals who have already raised LDL levels, there could be an indirect reduction in cardiovascular risk if animal and dairy products (containing saturated fat) are replaced by soya protein rich foods. Also, the quality of the soya product has an effect. Processed soya products tend to have a high salt content, so if you suffer from high blood pressure you are just contributing to cardiovascular risk. Processed soya products may also contain harmful fats that are added during the manufacturing process. The advice is to choose soya products that are trans fat and hydrogenated fat free.
Certain soya products may help prevent heart disease by replacing saturated animal proteins in the diet but are unlikely to lower cholesterol directly unless consumed in large amounts.
Soya and Menopause
One study, which appeared in Maturatus in November 2007, showed that soy isoflavones can help reduce hot flushes in post-menopausal women and another appearing in Menopuse in January 2009 showed that soy isoflavones help reduce symptoms of depression, anxiety and fatigue during menopause.
Causes of Skin Aging“0 Comments”
admin | 11:35 am | September 22, 2010 | Uncategorized
Certain dietary and lifestyle habits cause our bodies and skins to age at a more rapid rate. The 2 main reasons why skin ages- free radical damage and inflammation- need to be stopped in order to slow or even reverse the aging process. The causes of skin aging are numerous and include genetic factors, but for the most part we can prevent skin aging by following a healthy diet and avoiding lifestyle habits taht cause free radical damage or inflammation.
The following are some of the more common causes of skin aging:
Tea and coffee. A high intake of caffeine can raise levels of the hormones cortisol and insulin, which in turn accelerates ageing. Use non-caffeinated herbal teas instead.
Alcohol. Alcohol can lead to free radical damage, a sluggish liver and dehydration and should be avoided.
Salt. Salt and sodium rich foods tend to dehydrate the skin, making it look dull and dry. Rather use fresh herbs, lemon juice or grated ginger for flavour in foods.
Sugar and refined carbohydrates. White sugar and refined carbohydrates, like bread, pasta and white rice should be avoided as these cause an unfavourable rise in blood sugar.
Fried foods. Foods that have been fried in oil generate a huge amount of free radicals and destroy valuable vitamin E.
Smoking. Cigarette smoke comes into direct contact with the skin, causing blockage of the pores and exposing it to free radicals.
Stress. Chronic stress not only generates free radicals, but also increases levels of cortisol- the stress hormone that has been linked to accelerated ageing.
Sun exposure. UVA and UVB rays have long been notorious for their damaging effects on the skin. To minimize the damage, apply a sun block with a high SPF every day, even when it’s overcast.
Prevent Skin Aging with these Anti-Aging foods“0 Comments”
admin | 11:20 am | | Uncategorized
People have become obsessed with keeping young a preventing skin aging. I bet most of you have thought about resorting to chemical peels, botox and even plastic surgery as a means of plumping up and ironing out dull, sagging and ageing skin? However, too few of us actually stop to consider a change in dietary habits as a means to a younger, more vibrant skin. The good news is, while aging is inevitable, the degenerative processes that accompany it are not. New research has revealed that wrinkles and lines are not so much a by-product of getting older but are a condition preventable and treatable by diet. A healthy diet should really form the basis of your skincare regime because when it comes to visible ageing, the real damage starts within and works its way out to the surface.
There are two major reasons why our skins age and therefore three major ways in which the diet works to help prevent skin aging. First is free radical damage generated through the sun’s rays, stress, smoking, pollution and bad diet. Free radicals attack our collagen and elastin, or the stuff that keeps our skin firm and plump. The best line of defence against these villains is to bombard them with anti-oxidants, the super-nutrients or heavy artillery that prevent free radicals from doing their damage. Antioxidants invariably come from the foods we eat, and in particularly from fruits and vegetables. The second reason is inflammation. Wrinkles come on partly because the sun, smoking and pollution cause inflammatory changes in the skin, which in turn cause swelling and weaken collagen fibres. On the diet side, its bad fats, fried foods, sugars and simple carbohydrates that trigger these inflammatory responses. Omega 6 and omega 3 fatty acids (or the essential fatty acids from fish and seed oils) on the other hand, tend to inhibit this inflammatory response. Nutrition plays a huge role in preventing skin aging and its as simple as including certain anti-aging foods in your diet regularly.
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Anti-aging foods include:
Salmon. Oily fish, like salmon, contain omega-3 fatty acids that help keep skin moist and prevent inflammation. If you’re not so keen on salmon try other oily fish like mackerel, trout or tuna. Salmon is best though, as it contains high amounts of a powerful antioxidant known as DMAE known for its affects in keeping skin firm. Fish is also a good source of protein, which helps repair and reconstruct skin cells. Lean protein sources like skinless chicken, eggs and whey protein powders are also acceptable. Look out for omega-3 fatty acid enriched eggs on the shelves.
Flaxseed oil. Flaxseed oil is a great source of anti-inflammatory essential fatty acids and is the richest vegetable source of omega-3 fatty acids. Use it over vegetables or as a salad dressing.
Walnuts. All nuts and seeds are good sources of vitamin E – a skin antioxidant – and essential fatty acids, but its walnuts that come out tops in terms of omega-3 content.
Berries. Strawberries, raspberries, cherries and in particular, blueberries are excellent sources of antioxidants, and are particularly useful for preventing skin ageing due to pollution and free radical damage.
Apples, pears, peaches and kiwi fruit. These fruits are all low glycemic index, which means they release sugar slowly into the blood. High glycemic or fast releasing fruits like bananas, mangos and paw-paw should be avoided as the sugar tends to stick to collagen fibres, rendering them weak and inflexible.
Oats. Eating porridge oats for breakfast helps keep blood sugar stable by preventing rapid rises in blood glucose. Avoid quick cook oats, as these tend to be fast releasing. Other slow releasing foods include low glycemic index and 100% rye breads, barley, lentils and other legumes, brown and wild rice.
Yellow and orange vegetables. These are great sources of beta-carotene, an antioxidant that helps reverse damage to the skin caused by excessive exposure to sunlight. Good sources include carrots, butternut and pumpkin.
Green vegetables. Green veggies like broccoli and spinach are a rich source of antioxidants and other anti-ageing phytochemicals.
Water. Eight to ten glasses of good quality water each day helps prevent dehydration, which can make the skin look dry, dull and lined.
Exercise. Regular exercise has an anti-inflammatory effect on the cells. Aim for at least 20 minutes a day, 3-4 times a week.
Nature versus Nurture: The Not So Big Role of Genetics in the Development of Disease“4 Comments”
admin | 12:58 pm | September 14, 2010 | Uncategorized
Does genetics play as much of a role in the development of disease as we really think? 
My father’s father had a fatal heart attack at age fourty. My father had a heart attack and triple bypass at fourty and another triple bypass in his sixties. His brother died of a heart attack and his other brother has had a heart attack and triple bypass. So my family history of heart disease is not looking very good at all! But can I expect that I will suffer the same fate, just because it’s in my genes? The answer is, “No, not at all”. We can no longer blame our ill health on our genetics because it’s how we live our lives that really determines whether or not these genes will express themselves. And so begins the debate of nature versus nurture.
After the discovery of our genetic material, called DNA (deoxy-ribonucleic acid), we entered an era of genetic determinism, or the belief that DNA is the primary determinant of our individual traits. However, information from the Human Genome Project (completed in 2003 by the U.S. Department of Energy and the National Institutes of Health) has revealed that it’s not all so cut and dry. The Human Genome project found far too few genes (25,000) to account for all the proteins found in the human body (100,000). Single-gene disorders affect less than 2% of the population and diseases such as cancer, heart disease, and diabetes are the result of complex interactions among multiple genes and environmental factors. While it is true that most diseases are linked to genes, genes are not the sole cause. Genes are not self-emergent: they cannot turn themselves “on” and “off ”. Genes do not have the ability to “control” life, because they are dependent upon environmental triggers to determine when and how they will be expressed. Enter the filed of epigenetics, or the study of how environment affects genetic expression. Factors such as stress, nutrition, and emotions can modify genes without changing the basic blueprint. Studies of protein synthesis reveal that epigenetic factors can create 2000 or more variations of proteins from the same gene blueprint.
So, while may very well have some aggressive genes for heart disease that predispose me to a heart attack, there are thousands of ways in which these genes may express themselves. And it all has to do with my lifestyle. Yes, if I gain twenty kilograms, smoke fifty cigarettes a day and let every little nuance of stress get to me, then I’m probably going to meet my genetic fate one day. However, if I continue to live a healthy lifestyle, practicing moderation with any bad habits, I will probably never have to suffer the wrath of heart disease. Nurture wins.
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