Ken Stuart <[log in to unmask]> wrote:
>In the Oriental cultures where soy has been eaten long enough to be

>linked with
>long life spans, it is usually eaten in combination with other

foods,
>particularly fish broth.   Clearly fish broth is high in some

>minerals,
>especially calcium.   Perhaps that practiced started due to some

>experience with
>soy eaten on its own...

Ken, I'm far from beeing an advocate for soy. Meanwhile
I know i'm allergic to it and stopped eating it since long.
I'm not missing it at all. I consider it (especially some products)
more as a "beginners" food for people trying to avoid meat.
In addition we do know,that soy has such a high outcome
of protein per acre as no other food
(38 times that of grassland beef),
so it seems inevitable in nourishing densely populated areas like
asia.

Ok, whatever is with soy there *are* some interesting things about

it:
1) the soy lectins are reported to have anti-cancer properties
by agglutinating the (faster growing) cancel cells.
I think this is an interesting aspect of lectins, and an explanation
why human gut lets pass some of it through intestinal walls.
 (see my ref 1)
2) the phytates seem not only to be antinutritiants.
  For humans posessing the digestion enzyme phytase, they may turn
  into a benefit even.
  (see my ref 2... the whole question 38 now)
  Searching in the internet about phytase mostly ended into some
  animal "producer" stuff, praising how good it was.
  But that's my question, however: Who knows some news
  about phytases?? If biotin can be made through it:
  Biotin *is* of interest too. It is not that easily available.
  Body can make it from protein (tryptophan) only if sufficient
  Vitamin B6 is available...

>I know this may have been oblique to your point, but I thought I

>would point out
>that simply because something is in a FAQ doesn't necessarily make

>it accurate.
Of course such a FAQ isn't a good reference one could back up to.
It just gave the right hint. I'm still searching for the
phytase *references* (not derived from rats or pigs).

regards

Amadeus

References:

(ref 1): from
 http://www.dadamo.com/literature/lrc.htm
 quote:
<< Lectins and Malignancy

            No other property of lectins has attracted as much

attention as their ability to agglutinate malignant
            cells. This was discovered by chance at Massachusetts

General Hospital by Joseph C. Aub in
            1963. Aub believed that the difference between cancer

cells and normal cells lay on their
            surfaces; and that alterations in the properties of the

cell surface enabled cancer cells to multiply
            when normal cells would not, detach from their primary

site and spread throughout the body. >>

(ref 2):
>>a link included in D'Adamo's website, the faq at:
>> http://darkwing.uoregon.edu/~sshapiro/ER4YT/FAQ.html
>> (down question No. 38)
1.Phytates are in soy.
   2.Humans secrete phytase (and occasionally consume it), which is

an enzyme responsible for the breakdown of phytic acid. Some
     animals, namely rats, have close to none of this enzyme. This

means that in humans it won't bind the minerals no where near as
     much as rats. Phytates are converted to inositol, and phosphate

in the human body which has other beneficial effects.
   3.Most "tests" are done on rats [and are not applicable to

humans].
   4.Phytic acid protects against the two biggest cancer killers in

men and women, namely breast, and prostatic cancer.
   5.Countries with high soy consumption have great mineral profiles

(the Japanese have one of the lowest rates of Osteoporosis).
   6.Soy actively makes bones stronger (Medical studies)
   7.There is no evidence of adverse mineral problems in humans, only

speculation circulated in some circles (usually nutritionally
     unqualified individuals).
   8.Overall, soy has been linked with long life spans, and reduced

disease. If you were deficient in minerals this wouldn't be the
     case.




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