the market today, from nuts and beans to energy bars and pow- dered drinks,
A Perspective on Soy W
ith many new soy foods on
choosing those that are most healthful can be confusing. Soy has received mixed reviews, even though it has been eaten in Asia for hundreds of generations without reported adverse effects and is a staple in vegetarian kitchens world- wide. In its natural state, the soybean has proved to be high in nutritional value as a non-animal source of es- sential amino acids, qualifying it as the only complete plant protein. The controversy centers on 20th- century isolation of the soybean’s beneficial compounds, isoflavones, that in their natural state have been found to protect against breast, prostate and colon cancers, menopausal symptoms, heart disease and osteoporosis. Rather than use the whole food, the manufac- tured food industry instead has added these compounds in isolated form to various products. Concerns arise because the isolated plant compounds act differently in the body when they lack the supporting vitamins, minerals and plant substances present in natural whole soy. Also, their amount and concentration in manufac- tured foods tend to exceed what is pres- ent in whole soy foods.
To avoid the risk of overexposure to isolated soy compounds and still reap soy’s many health benefits, look for organic, non-GMO (genetically modified organism) whole soy prod- ucts. Examples include tofu, tempeh, edamame and whole canned or frozen soy beans, as well as products pro- duced from whole soy, such as soy flour, soy milk, miso and soy sauces like tamari or shoyu.
Source: Research compiled by Monika Rice, who holds a master’s degree in holistic nutrition and is a regular con- tributor to Natural Awakenings.
EXOTIC SUPERFRUIT Mangosteen juice has anti-inflamma- tory properties that could prove to be valuable in preventing the develop- ment of heart disease and diabetes in obese patients. A study published in BioMed Central’s open access Nutrition Journal states
that the juice of the exotic superfruit lowers levels of C-reac- tive protein, a key factor associated with inflammation.
SLOW DOWN AT MEALTIME The Endocrine Society’s Journal of Clinical Endocrinology & Metabolism reports that eating a meal too quickly reduces release of the hormones in the gut that induce feelings of being full, which can lead to overeating and weight gain.
July 2010
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