Soybeans were originally grown as a cover crop to be turned into the soil as fertilizer. Somewhere along the line someone got the idea to make it into feed for animals and than somewhere further down the line someone decided it was good for people. But soybeans have an enzyme inhibitor that prevents them from being digested properly. Babies fed soy formula cry because of the gas it creates in their tummies. This soy, because it is unable to be broken down in the body, can affect the hormone regulation and many physicians warn that it can contribute to breast cancer. The soy protein isolates in foods such as tofu, soymilk and edamame have potentially anti-nutritive value due to their high phyate and oxalic acid levels.
But, there is a good side of soy too. When the soybean is fermented or sprouted this enzyme inhibitor disappears and thus the soy can be digested allowing nutritive bioavailability without the possible ill effects of the uncultured soybean. It displays characteristics of a selective estrogen receptor (ER) modulator (SERM) rather than an estrogen (Pike et al. 1999). What this means is that the beneficial isoflavone precursors (know to be used in cancer treatment) can be converted to their active forms, genestein and diadzein. However, genistein, with few exceptions, is not a major isoflavone of most soy foods and products consumed in Western countries, unless these have undergone fermentation, as in traditional foods such as tempeh, natto, and to some extent miso (Coward et al. 1993).
Soybeans are rich in nitrogen, polysaccharides, selenium, zinc, vitamin Bs, D2, E and K1, but this are less available unless the bean is sprouted or fermented. In addition to the nutritive value, fermented soy is a great source of protein that is lactose-free and vegan. With bodybuilders, dieters and health conscious individuals looking for a good meal replacement, a fermented soy product with added curcumin as an anti-inflammatory should be considered. Not only will you be getting a nutritious meal substitute, but you will be ingesting the disease fighting benefits of the isoflavones. So next time you go looking for a soy product make sure it is fermented or sprouted.
PS. Ck out this product on Amazon…. we find it to meet our criteria. http://amzn.to/1gtx5cN
- Pike AC, Brzozowski AM, Hubbard RE, Bonn T, Thorsell AG, Engström O, et al. Structure of the ligand-binding domain of oestrogen receptor beta in the presence of a partial agonist and a full antagonist. EMBO J. 1999;18:4608–4618. [PMC free article] [PubMed]
- Coward L, Barnes NC, Setchell KDR, Barnes S. Genistein and daidzein, and their glycosides conjugates: anti-tumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem. 1993;41:1961–1967.
Posted in Diet
Tagged anti-inflammatory, cancer, Curcumin, digestive problems, fermented soy, JIVA, meal replacement, miso, prevent cancer, soy, soybean, soymilk, tofu, unfermented soy
The battle over GMO labeling goes on with the EPA proposing to RAISE the allowed residue limits of glyphosate in food and feed crops! (As reported by GM Watch) We have mentioned several bad things that can happen to our bodies from ingesting the herbicide Roundup and from the results of eating animals fed GMO corn. This is the latest warning because now they are targeting wheat! This one outlines how the quest to turn off specific genes in a plant can also turn off genes in our bodies. I doubt that’s a good thing…
While Monsanto insists that Roundup is safe and “minimally toxic” to humans, new research argues that glyphosate residues on and in food enhance the damaging effects of other food-borne chemical residues and environmental toxins to disrupt normal body functions and induce disease
Glyphosate inhibits enzymes that catalyze the oxidation of organic substances, which, according to the researchers, is an overlooked component of its toxicity to mammals
The currently accepted dogma is that glyphosate is not harmful to humans because the shikimate pathway is absent in all animals. However, this pathway is present in both human and mammal’s gut bacteria, which play a massively important and heretofore largely overlooked role in human physiology
Rather than using in vitro DNA modification, a new breed of genetically engineered wheat is designed to produce double-strand RNA, by which the plant can silence specific genes. Research has shown that molecules created in the plant, intended to silence wheat genes to change its carbohydrate content, can match a large number of human genes and potentially turn them off as well
Former US Navy staff scientist Dr. Nancy Swanson did studies:
“Prevalence and incidence data show correlations between diseases of the organs and the increase in Genetically Modified Organisms (GMOs) in the food supply, along with the increase in glyphosate-based herbicide applications. More and more studies have revealed carcinogenic and endocrine disrupting effects of Roundup at lower doses than those authorized for residues found in Genetically Modified Organisms.”
“The endocrine disrupting properties of glyphosate can lead to reproductive problems: infertility, miscarriage, birth defects, and sexual development. Fetuses, infants and children are especially susceptible because they are continually experiencing growth and hormonal changes. For optimal growth and development, it is crucial that their hormonal system is functioning properly.
The endocrine disrupting properties also lead to neurological disorders (learning disabilities (LD), attention deficit hyperactive disorder (ADHD), autism, dementia, Alzheimer’s, schizophrenia and bipolar disorder). Those most susceptible are children and the elderly.”
Make sure you look for GMO free labels or since there is no law, you may have to ask the manufacturer of corn, soy, wheat if any of their ingredients are GMO.
The JIVA products on our blog links are non GMO.
For more info: http://bit.ly/102BRtQ
Posted in GMO
Tagged anti aging, autism, cancer, DNA, genetically modified foods, glyphosate, gmo, GMO wheat, JIVA, roundup, turning off genes
One of our authors developed breast cancer a year ago and while in her 80s decided not to go traditional. She took an estrogen blocker drug and fermented soy with curcumin plus other supplements, gave up sugar, wine and ate organic. She got a clean bill of health after a year. Watch her story… and check out the product at the end…
Jayne at a recent book signing for her autobiography: The River’s Bend:
Posted in Diseases of aging, Uncategorized
Tagged adjunct cancer therapy, anti-inflammatory, breast cancer, cancer, Curcumin, fermented soy and cancer, help for cancer, JIVA, natural cancer therapies, prevent cancer, sugar
Another good reason to drink red wine!
New info from Cancer Science: Michael Nicholl, an assistant professor of surgical oncology in the Univ. Missouri School of Medicine found that when exposed to resveratrol, tumor cells were more susceptible to radiation treatment and produced better results than when each was used alone. Previous studies suggested resveratrol helped reduce inflammation and inhibited the final phase of multistage carcinogenesis as well as suppressed cell growth. Now they have found it enhances radiation effectiveness.
The thinking is that it increases the activity of perforin and granzyme B, which are necessary to kill the tumor cells. Resveratrol is derived from peanuts, mulberry skins, grape skins and red wine. It has been known to reduce the risk of heart disease and inflammation due to its antioxidant properties. In a recent laboratory study it was shown to inhibit prostate cancer androgens – a group of hormones that play a role in male traits and reproductive activity. It is also believed that resveratrol works as an effective anti-aging ingredient because it is thought to stimulate a gene that helps to slow down the aging process. The most common concern regarding resveratrol side effects is that it has estrogen related properties; as such, if it is taken by women with estrogen sensitivities, it might pose mild health risks. Therefore, such women should consult with their doctor before use. Other side effects of resveratrol involve its blood thinning properties; people taking blood thinning medications should check with their physician before taking this supplement. But generally few people have any problem using this amazing supplement. For more information: http://bit.ly/VZaEWn
Reprinted from the blog: Jivahealthnews.wordpress.com
Soy contains 42 percent protein, more than any other plant.36 It’s high in fiber. It’s a natural source of good-for-you omega-3 fatty acids. It’s a powerhouse of protective antioxidants and phyto-nutrients (beneficial compounds found in plants). It provides a wealth of vitamins, including vitamins A (as beta-17 carotene), B1, B2, B12, C, D, E, and K – and several essential minerals, such as selenium and zinc.
Cultured (fermented) Soy vs. Uncultured Soy In order to reap the nutritional benefits of soy, it must be cultured. Culturing simply means adding beneficial microbial cultures to a food and letting them transform it into something more nutritious and digestible. Yogurt, sour cream, kefir, and pickles are all examples of cultured foods.
The Importance of Culturing If you take a trip to China, Japan, Indonesia, or Singapore, you’ll find that the traditional Asian diet does not include large quantities of super-processed, genetically modified soy products like we have in Western countries today (such as isolated soy protein, a common ingredient found in nutrition bars). It incorporates small amounts of natural, cultured whole soy foods, such as natto (cultured soybeans), miso (a condiment made from cultured soybean paste), shoyu (soy sauce or tamari), and tempeh (a compact cultured soybean cake).
Bad Soy & Anti-Nutrients Soy wasn’t even considered edible until fermentation techniques were developed during the Chou Dynasty. What the producers of modern, uncultured soy foods won’t tell you is that in addition to all the nutrients it contains, soy also contains anti-nutrients. These anti-nutrients prevent your body from absorbing essential minerals and trace elements. Unfortunately, cooking will not destroy these anti-nutrients. Only the culturing process will. Another benefit of culturing is that it makes it easier for your body to digest and absorb the goodness of soy. When you culture a food, you’re basically using beneficial microbial cultures to pre-digest it. Those cultures transform large, hard-to-digest molecules into small, easy-to-digest ones. Not only that, culturing soy also reduces its allergic qualities. (Soy is one of the most common food allergens.)
According to two newly published research papers, tests in samples of human blood showed that when soy is cultured, its potential to produce an allergic reaction is reduced by as much as 99 percent. The most important benefit of culturing, though, is that the process is thought to convert certain phyto-nutrients, called genistein and daidzein, into their active forms, genistein and daidzein. Both genistein and daidzein are powerful antioxidant and anti-inflammatory agents that have been shown in voluminous laboratory studies to work in multiple ways to support optimal health.
[Editor note: we use the JIVA Fermented Soy/Curcumin Nutritional Beverage Mix for guarding against cancer, strokes and heart attacks as explained in the book “Prevent Cancer, Strokes, Heart Attacks and other Deadly Killers” by Dr. Vijaya Nair. This tastes like a ginger cookie.. yum! Click on the link on our blog for ForeverYoungCooperative. They carry it.]