More frightening information on soy…..

More disturbing information on the results of consuming soy have surfaced from Dr. Mercola. Please read his most recent article on the effects of soy.


What is the scoop on soy?

Written by: Rebecca Baird, August 11, 2010
Soy has been viewed by many health professionals and registered dietitians as the ultimate protein source for nutritional health, but new research is showing that this assumption may be far from the truth. According to the American Heart Association, supplementing the diet with soy protein has no significant benefit. According to the American Cancer Society “soy protein could increase cancer risk in ways that are not yet understood. Phytochemicals, naturally occurring plant chemicals (isoflavones) that are present in soy, may affect the way cancer cells grow. ..Soy might act in the same way as estrogens to increase the growth of estrogen-responsive cancers, such as breast or endometrial cancer.”

The results of studies concerning the link between soy consumption and male infertility have been interesting and revealing as well. A study done in 2005 by Dr. Lynn Fraser and her team of UK scientists revealed that isoflavones (genistein) could damage human sperm. At a conference in Copenhagen Dr. Fraser pointed out that, “she had carried out previous research on mouse sperm that suggested similar findings, and that tests on human sperm had proved it was 10 to 100 times more sensitive to (isflavones) genistein. ‘Human sperm are responding to very low concentrations – well within the amounts that have been measured in people’s blood’, she said. The findings might suggest that women who eat soya-based products and legumes should change their diet… prior to conception.” Soy beans contain pytoestrogens which is a natural defense mechanism for the plant. Pytoestrogens when consumed by predators, limit a herbivores reproduction. Thus, the predator’s population decreases and more plants prosper. So it makes sense that human sperm (and the reproductive system) would be adversely affected by the consumption of soy products. A study published in Environmental Health Perspectives states that, “diverse animals such as cattle, mice, and quail have been shown to suffer reproductive failure due to dietary phytoestrogens.”

Some studies show that fermented soy foods are the only foods which will not contribute to health problems but will in fact promote health. In Asia, the traditional fermented soy foods are considered to have more health promoting benefits when consumed in moderate amounts than the super-processed soy products that are consumed in the West. For example, a study (1) of the culturing method involved in the production of the Japanese traditional food miso, came to the conclusion that the culturing process itself led to a “lower number of cancers per animal” and a “lower growth rate of cancer compared to controls.” The researchers also indicated that it was not the presence of any specific nutrient that was cultured along with the soyabean paste but rather the cultured soy medium itself that was responsible for the health benefits associated with miso consumption.

(1) Baggott JE, Ha T, Vaughn WH et al. Effect of miso and NaCl on DMBA-induced rat mammary tumors. Nutr Cancer 1990; 14(2): 103-9.

Amino Acids Therapy “Study” ≈ Week 6

Written by: Rebecca Baird, August 5, 2010

This week was perhaps the most productive thus far. I have more energy to do what I want and need to do, less pain, better memory and learning capabilities, and generally have an overall feeling of wellbeing and calmness. I am amazed at the amount of housework I can do without feeling drained. It had been so long since I felt good enough to do normal activities that I had forgotten how much I really love being super active. Before beginning the amino acid therapy I would be able to be active one day, but the next day (and sometimes for 2 or 3 days after) I would feel muscle soreness and physically exhausted. Those days are gone and I am so thankful!

The week also brought with it a realization that we really don’t have many markets in the area where we can buy non-toxic meats. What I mean is that lately every time I buy meat, especially chicken breasts, (frozen or fresh) the entire family suffers symptoms of some sort of food poisoning. The symptoms resemble that of salmonella, but because we take the meat directly from the refrigerator/freezer to the heated pan, and we have been trained professionally in the safe handling of meat, the contamination seems like it would have to be coming from the processing plant. I am looking for a way to limit meat consumption in order to eliminate food borne illnesses. I have looked into organic meats but the cost is incredible and would bankrupt us in a short period of time. There are alternatives to meat consumption and I plan on finding the best way to receive all of the nutrition needed with very little meat. I will keep you posted on the new recipes as I continue my quest.

This week also brought with it some new studies which I am very interested in. The most significant information was that from researching the work of Dr. Johanna Budwig and her proven cure, yes I said cure, for cancer. Dr. Budwig’s treatment is simple and the success rate is astounding. I have more research to do on this subject and will keep you posted.

Why is our food making us sick?

Written by: Rebecca Baird, August 4, 2010

In March of 2009 Russian authorities “suspended imports from three U.S. poultry processing plants due to drug residue findings, possibly from antibiotics or anti-parasitic drugs.” (Combs, 2009) Tyson Foods, Peco Foods, and Sanderson Farms were not able to export their poultry to Russia because of these drug residue findings. Russia also stated on January 21, 2010 that they have “banned imports from US suppliers on concerns related to the use of chlorine in treating the meat; a practice routinely used in the United States to kill bacteria that can cause food poisoning.” (Poultry Med, 2010) The Russian government introduced new laws “strictly limiting the amount of chlorine that can be used in the processing of poultry, effectively banning all imports from the United States.” (Financial, 2010)

According to an article by Christine Lepisto, owner of Chemical Safety Consulting, many European countries are having a great deal of difficulty with United States approved foods. She cites 7 U.S. approved foods which have been banned by the European Union, but there may be many more on the horizon as the European community becomes aware of toxins which are present in U.S. imports. Some of these banned foods include genetically modified foods, such as soybeans, corn, cotton, canola, sugar beets, potatoes, and tomatoes. According to an article in Healing Daily, “In 1999, front-page headline stories in the British press revealed Rowett Institute scientist Dr. Arpad Pusztai’s explosive research findings that genetically engineered potatoes, spliced with DNA from the snowdrop plant and a commonly used viral promoter, the Cauliflower Mosaic Virus (CaMv), are poisonous to mammals. Genetically engineered-snowdrop potatoes, found to be significantly different in chemical composition from regular potatoes, damaged the vital organs and immune systems of lab rats which were fed the genetically engineered potatoes.”  This is just one instance of the dangers of genetically modified foods.

A quote from the USDA states that, “United States consumers eat many products derived from these crops—including some cornmeal, oils, sugars, and other food products—largely unaware of their GE (genetically engineered) content. Despite the rapid increase in the adoption of GE corn, soybean, and cotton varieties by U.S. farmers, questions remain regarding the health impact of agricultural biotechnology.”

As for the use of chlorine in our foods and water supply, according to a resolution, dated September 8, 1998, by the city and county of San Francisco, “The U.S. Environmental Protection Agency (EPA) has found dioxin (a toxic byproduct of chlorine) to be 300,000 times more potent as a carcinogen than DDT.” The findings went on the explain that dioxin is an endocrine disrupting chemical affecting thyroid and steroid hormones and almost every hormone system examined has been shown to be altered by dioxin in some cell type tissue, is linked to endometriosis, immune system impairment, diabetes, neurotoxicity, birth defects (including fetal death), decreased fertility, testicular atrophy and reproductive dysfunction in both women and men. Dioxin exposure is significant…over 90% of human exposure to dioxin occurs through diet. Studies have shown that significant amounts of dioxin have been found in the breast milk of women primarily from industrialized countries.

The simple solution to this problem is to only eat organic foods, filter your water carefully, and never use bleach for anything. The problem is that some of our “organic” foods are contaminated just because the water used to irrigate crops is chlorinated. It is no wonder that the European Union has banned many U.S. products because of the levels of chlorine, insecticides, and antibiotics found in the foods.

Babies Need Nutritious Food Too……..

Written by: Rebecca Baird, July 19, 2010

Babies need a great deal of nutrition. They are growing at such a rapid rate that they need the proper nutrition to ensure that their bodies grow properly. There are several good baby foods on the market which are organic, but the best way is to make your own. It is less expensive and you know exactly what goes into the process. Babies usually begin with cereal mixed with organic baby formula or breast milk. For baby cereal, organically grown quinoa is a great place to start and is very nutritious as well. Quinoa is very high in complete protein; it contains all nine of the essential amino acids. It also is high in lysine; essential for tissue growth and repair. Quinoa is also a great source of iron, phosphorus, magnesium, copper, folate, B6, B12, vitamin A, calcium, potassium, selenium, Omega-3 fatty acids, and Riboflavin. (1) It seems to me like Quinoa is possibly one of the best sources of nutrition available to our babies.

To make organic quinoa baby cereal: Place quinoa in blender, or coffee grinder, blend (or grind) until smooth, set aside. Meanwhile, place a pot containing 1-2 cups of filtered water on high heat and bring to a boil (I would try starting with one cup water and then add formula or breast milk to thin it out). Whisk ¼ cup of ground quinoa into the boiling water, reduce heat and keep whisking until thickened. Cool to a comfortable temperature; mix with formula, mashed bananas, or other mashed fresh peeled fruit. Store unused, ground quinoa in an airtight container in the freezer to prevent the oils in the quinoa from becoming rancid.

(1) WH Foods (2001-2010) Quinoa: In depth nutrition analysis.

Amino Acids Therapy “Study” ≈ Week 2

Written by: Rebecca Baird, July 8, 2010

The second week of my amino acid therapy study brought with it some interesting discoveries. The first discovery was that my energy levels are way up; no afternoon sleepies, more than enough energy to go above and beyond the call of duty, and no afternoon or evening chocolate cravings. This is indeed a miracle and I thank God every day for this revelation which He has shown to me.

The second discovery was that I was beginning to feel over energized so that meant that I needed to lessen my L-tyrosine supplementation. I never thought I would see the day when I had too much energy, but there it is.

The third discovery was that my husband is feeling better than he has for many years. He has been taking the amino acid supplements as well and has a much better outlook on life. Many people have described him as stoic and serious, but since he has been taking the amino supplements he has brightened up and is excited about life. One of our sons remarked that he had never seen him so happy; this, again, is a miracle to thank God for.

One of the things which I have a great deal of trouble with, is worrying about how many calories I am consuming. I have to retrain myself that calories are not the enemy; they are the fuel my body needs to maintain metabolic equilibrium (homeostasis). The enemy is simple carbohydrates and sugar which need to be deleted from our diets. Simple carbohydrates are refined foods such as white bread, cakes, soft drinks, canned fruits, puddings, and any other item made with refined sugar, sugar substitutes like saccharin or aspartame, or white all-purpose flour. I am really concentrating on making all our foods from scratch and using whole grain and unrefined sugars like honey or unrefined cane sugar.

I have increased my breakfast to include 3 scrambled eggs, toast (made with homemade bread) or pita bread (homemade as well), melon slices or apple slices, and half caf coffee (I am really working on weaning myself off of this). This increase in breakfast has really made a difference throughout the day. I am feeling less drained by mid morning; I get up at 4:30am so mid morning to me is about 8:30am. I have a healthy snack of carrots or celery and humus (homemade) or peanut butter in between meals so that I am not putting myself in starvation mode. Lunch consists of homemade soup or a sandwich made with ham (no nitrates), tuna, chicken (home roasted), or egg salad and a green salad. Dinner usually is variable, but basically consists of a protein, lots of veggies, and cottage cheese. (I will be posting recipes for the homemade menu items in the coming days.)

Food For Thought ≈ Nutrition Enlightenment

Written by: Rebecca Baird, July 3, 2010

If the diseases, which plague millions of people in the world today, are preventable, then why are so many people dying from them? I think we all want to preserve our lives as long as possible, so what is the secret to living a long and healthy life? The answer to this question is that we need to be free from the diseases which have been proven to be preventable. The diseases I am speaking of are diabetes, hypertension, heart disease, high cholesterol, cancer, depression, thyroid disorders, Alzheimer’s, and many more. In many cases, people are turning to modern medicine to help them control the symptoms of these diseases, which in turn causes many harmful, and in some cases deadly, side effects. Most of these diseases were nonexistent during the time of our ancestors, which is why I began researching to see what the difference is between then and now. From this research, I have found that many of these diseases are caused by poor diets and others are caused by missing ingredients or nutrient deficiencies in the food we eat. For instance, diabetes is caused by eating simple carbohydrates and refined foods like sugar and white flour which are devoid of any real nutrients and are responsible for an increase in insulin levels causing the pancreas to become exhausted.  Many studies have shown that diabetes can be controlled and sometimes cured by eating exclusively whole foods; whole grains, fresh fruit and vegetables, organically grown meats, eggs, and dairy products, and unrefined foods. Many health studies have also shown that hypertension, heart disease, high cholesterol, cancer, depression, thyroid disorders, and others are also controlled by the same formula used to control, or cure, diabetes. (1)

Experts have also proven that certain amino acids, which are lacking in processed foods, can prevent or cure Alzheimer’s disease. According to Prescription for Dietary Wellness by Phyllis A. Balch, studies suggest that acetyl-L-carnitine (ALC) may delay the onset of Alzheimer’s disease. Dr. Russell L. Blaylock, author of Health and Nutrition Secrets states that acetyl-L-carnitine (ALC) ALC may have a “significant capacity to slow, and even reverse, the effects of aging on the brain. Dr. Ray Sahelia states that these benefits are a result of the ability ALC has of traveling through the blood-brain barrier; the ability to keep mitochondria working efficiently by clearing them of toxic fatty-acid metabolites; and the way it helps regenerate neurons damaged by free radical damage. According to the Woman’s Encyclopedia Of Natural Healing, studies suggest that mental deterioration in Alzheimer’s patients can be slowed by supplementation of iron, vitamins B6 and B12, coenzyme Q10, and acetyl-L-carnitine.

You see the nutrition which is present in whole, unrefined foods, grown without pesticides and artificial fertilizers, are nutrient rich and contribute to the nutritional needs of the body whereas foods grown using chemical pesticides and fertilizers lack in nutrients because the land used to grow these foods has been sapped of all the naturally occurring nutritive substances. (2)

Since proper and complete nutrition is the key to a long and healthy life, then where do we get the foods needed to ensure proper nutrition? We can get most of the nutrition we need from whole foods, but we will need to add nutritional support in the form of supplements in order to reverse the effects of poor nutrition. Some of the nutrients which may spare us from preventable diseases are alpha-lipoic acid, acetyl-L-carnitine, vitamins B1, B6 and B12, coenzyme Q10, vitamin E, calcium, magnesium, zinc, and a complete amino acid supplement (3). Mark Hyman MD and Mark Liponis MD, authors of Ultra prevention, state that the antioxidant alpha-lipoic acid and amino acid acetyl-L-carnitine increase the body’s healing mechanisms, as well as prevent disease and improve symptoms for a wide range of conditions, including diabetes, neuropathy, liver disease, hypertension, hearing loss, and nerve damage in the brain associated with conditions such as Parkinson’s disease.

(1) Fallon, S. (1999, 2001) Nourishing Traditions. New Trends Publishing, Inc, Washington, DC.
(2) Hunter, B. (2006) A Whole Foods Primer. Basic Health Publications, Inc. Laguna Beach, CA.
(3) Ross, J. (1999) The Diet Cure. Penguin Group, New York, New York.