Scientists Discover Soy Actually Accelerates Breast Cancer, Rather Than Preventing It

It's only fair to share...Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Loading...

Several scientists, in their previous reports, in few reputable cancer foundations and publications have pointed out the importance of soy in reducing the breast cancer. But, in the meantime there have been a lot of researches on the matter trying to contraindicate the claims. One of those researches is from the Researchers at the Memorial Sloan Kettering Cancer Center in New York who were studying invasive breast cancer for some time, and are now warning women that by adding soy, in their diet they will speed up the rate at which breast cancer cells spread.

 

The reason why the Chinese did not eat unfermented soybeans as they did with lentils is because the soybean contains large quantities of natural toxins or “antinutrients”. First among them are some enzymes needed for protein digestion and other potent enzyme inhibitors that block the action of trypsin.

These inhibitors are tightly folded large proteins, that are not completely deactivated during everyday cooking. They can produce reduced protein digestion, chronic deficiencies in amino acid uptake and serious gastric distress. Diets high in trypsin inhibitors cause pathological conditions and enlargement of the pancreas, in test animals, including cancer.

Accelerates The Progression of Breast Cancer

Researchers at the Memorial Sloan Kettering Cancer Center compared tumor tissues from before and after a 30 – day regimen of taking a soy supplement while another group took a placebo. They found changes in the expressions of certain genes, that are known to boost cell growth and expansion, in the group of women that was taking the soy supplement.

The findings led them to conclude the soy protein could potentially accelerate the progression of the disease. The study states: ‘In a sub set of women, these data increases the concern that soy may exert a boosting effect on breast cancer.’

Thousands of women in the belief that it protects them against breast cancer are now consuming soy. Yet, in 1996, researchers found that women consuming soy protein isolate had an increased incidence of a condition that presages malignancies, known as epithelial hyperplasia. A year later, there was a discovery which found that soy stimulates breast cells to enter the cell cycle – a discovery that led the study authors to conclude that in order to prevent breast cancer, women should not consume soy products.

Kaayla T. Daniel, PhD, author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food said: “It’s a myth that soy prevents breast cancer. Numerous studies have shown that soy can contribute to, cause or even accelerate the growth of cancer.”

All those taking part in this study had breast biopsies recently and all of them were diagnosed with stage 1 or 2 breast cancer. They were all scheduled to have a lumpectomy or mastectomy 2 –  3 weeks later. “It is not yet clear if the effects can be reversed”, the researchers said.

Vegetarians and Vegans At Risk

Dr. Jacqueline Bromberg, co – author of the study said: “Of the women with high genistein levels, a few of them experienced changes in a specified set of genes that are known to affect breast cancer cell death, growth, or some aspect of breast cancer pathology”.

Loading...

The changes were seen in women who consumed the equivalent of about four cups of soy milk a day or around 51.6 grams of soy.

The researchers concluded that those who eat soy regularly, particularly vegetarians and those who do not eat dairy products could ‘reasonably consume that amount’ through the course of a day.

Due to the high levels of tofu and soy in traditional diets, they warned those living in Asian countries could be especially at risk.

‘We’re not talking about 20 times more soy’, said Dr Bromberg.

‘We’re talking about something that you could eat.’

A 1998 survey found that the average daily amount of soy protein consumed in Japan was about seven grams for men and eight grams for women which is approximately less than 2 teaspoons. Americans especially are consuming amounts that exceed this quantity greatly.

Genetically Modified

Any ingredient if it is not listed as organic, as soy or soybean on any product ingredient list has a 93% chance of being GMO. But we cannot trust even the organic soy. We can conclude that soy is a very problematic crop. In many agricultural practices, non – organic sources of soy are being passed off as organic.

The USDA uncovered a plot to import fraudulent organic certificates in 2011, produced by an uncertified supplier in China. The Chinese firm used the counterfeit certificate to represent non – organic crops, such as buckwheat, millet and soybeans, and presented them as certified organic. Every year these types of things are happening and only few percent of them are being discovered. Even domestically sourced organic soybean crops are now being investigated under the suspicion for having GMO origins. In the food supply organic soy also does not change the toxicity of unfermented sources.

Most Soy is Unfermented

Phytates in unfermented soy products actually obstruct absorption of four key minerals: magnesium, zinc, calcium and iron, and protein better than fermented sources. Soybeans contain phytochemicals with toxic effects on the human body in their natural form. The 3 major anti – nutrients are enzyme inhibitors, goitrogens and phytates. These anti – nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce. They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals.

Even though many plants have anti – nutrient properties, soybean plant is especially rich in these chemicals. Soybeans are one of the worst foods a person can eat, if they are not removed by extensive preparation such as soaking or fermentation. The net protein utilization of unfermented soy is 61 which quite low. The most common soy (99%) sold at major grocery retailers in processed foods and soy milks is unfermented soy. And it is deadly.

Unfermented soy has been connected to immune system breakdown, ADD and ADHD, reproductive problems for men and women, malnutrition, digestive distress, PMS, endometriosis, allergies, higher risk of heart disease and cancer, and loss of libido.

Fermented sources of soy such as tempeh, natto miso and some fermented tofus are likely the only types of soy that should be consumed by humans only if you can get around the crap shoot that they’re organic and non – GMO (which there is no guarantee despite labeling).

The digestive enzymes such as amylase lipase and protease, when the food is eaten are secreted into the digestive tract to help break it down and free the nutrients for assimilation into the body. The high content of enzyme inhibitors such as trypsin in unfermented soybeans interferes with this process and makes carbo.

source : healthyandnaturallife.com

Loading...
It's only fair to share...Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr