“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
Buy Death by Supermarket
--------------------
--------------------
--------------------
READ EXCERPTS: Death by Supermarket
--------------------
RECIPES
From: Chapter Eleven
The Weird Science of Modern Soy
Clinical nutritionists are beginning to side against soy. Carol Simontacchi, author of ten books including Weight Success for a Lifetime (2005), told me that although she has recommended eating soy in previous books she is now backing away from recommending soy. “My first indication that something was wrong came several years ago when I was putting lots of people on soy and they called to complain they were gaining weight. I too gained about five pounds doing nothing other than drinking a soy based breakfast drink each morning.”
Robin Marzi, R.D., M.A., a clinical nutritionist in private practice in Santa Barbara, who has taught me a lot about nutrition over the years, told me, “The main problem with soy is what we are doing to it. We’re not eating edamame, we’re eating something so processed it’s so far away from what it ever was. Who knows what this new type of soy does in the body? Processed soy isoflavone could be blocking estrogen receptors or over-saturating them. We don’t know. I’m telling patients to stop eating refined soy altogether because of problems with allergies, weight gain, thyroid, cancer and because ultimately we don’t know what soy does to hormone balance and my practice centers on balancing people’s hormones.”
In agreement was my good friend, Maoshing Ni, Ph.D., L.A.c., D.O.M., called Dr. Mao, who traces his lineage in the Chinese medical healing arts back to the thirteenth century, is among the top doctors of Chinese medicine in the country and is the author of numerous books on the subject, including Secrets of Longevity (2006). “As most things go in America, something wholesome and good comes along with promising benefits, a whole industry jumps on and industrializes it,” he said. “Soy protein is not soy. The soy that Asians have eaten for 3,000 years is whole soy that is eaten in balance with other foods. Processed and concentrated soy protein products are not healthy.”
Unlike the Japanese who consume 100 biologically different foods per week, the average American does not even consume the recommended thirty biologically different foods per week. Many health-minded Americans today have virtually switched from real food to fake soy foods. As Robin Marzi said, “I have patients who eat soy egg substitute and soy sausage with a soy latte for breakfast, a tofu burger for lunch and soy tacos with soy cheese for dinner.” But let’s say a person ate the typical American diet of cereal, hamburgers and fries and diet drinks, along with a soy hotdog or a daily soy isoflavone supplement. This meal plan would also not contain the dozens of active ingredients that instigate the chemical or physiological effects on the human body contained in the traditional Chinese and Japanese diets outlined in the previous chapter.
The Weird Science of Modern Soy
Clinical nutritionists are beginning to side against soy. Carol Simontacchi, author of ten books including Weight Success for a Lifetime (2005), told me that although she has recommended eating soy in previous books she is now backing away from recommending soy. “My first indication that something was wrong came several years ago when I was putting lots of people on soy and they called to complain they were gaining weight. I too gained about five pounds doing nothing other than drinking a soy based breakfast drink each morning.”
Robin Marzi, R.D., M.A., a clinical nutritionist in private practice in Santa Barbara, who has taught me a lot about nutrition over the years, told me, “The main problem with soy is what we are doing to it. We’re not eating edamame, we’re eating something so processed it’s so far away from what it ever was. Who knows what this new type of soy does in the body? Processed soy isoflavone could be blocking estrogen receptors or over-saturating them. We don’t know. I’m telling patients to stop eating refined soy altogether because of problems with allergies, weight gain, thyroid, cancer and because ultimately we don’t know what soy does to hormone balance and my practice centers on balancing people’s hormones.”
In agreement was my good friend, Maoshing Ni, Ph.D., L.A.c., D.O.M., called Dr. Mao, who traces his lineage in the Chinese medical healing arts back to the thirteenth century, is among the top doctors of Chinese medicine in the country and is the author of numerous books on the subject, including Secrets of Longevity (2006). “As most things go in America, something wholesome and good comes along with promising benefits, a whole industry jumps on and industrializes it,” he said. “Soy protein is not soy. The soy that Asians have eaten for 3,000 years is whole soy that is eaten in balance with other foods. Processed and concentrated soy protein products are not healthy.”
Unlike the Japanese who consume 100 biologically different foods per week, the average American does not even consume the recommended thirty biologically different foods per week. Many health-minded Americans today have virtually switched from real food to fake soy foods. As Robin Marzi said, “I have patients who eat soy egg substitute and soy sausage with a soy latte for breakfast, a tofu burger for lunch and soy tacos with soy cheese for dinner.” But let’s say a person ate the typical American diet of cereal, hamburgers and fries and diet drinks, along with a soy hotdog or a daily soy isoflavone supplement. This meal plan would also not contain the dozens of active ingredients that instigate the chemical or physiological effects on the human body contained in the traditional Chinese and Japanese diets outlined in the previous chapter.
