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Thanks to all of you who sent recipes! I did not get tons, but a few
that look like they might work. If anyone still has some for fluffy, dry
bread (especially for the bread machine), I'm still interested.
I received a lot of interesting responses on the soy topic. I didn't
mean to imply that everyone who eats it and reacts may react only
because of genetic modification. I realize that some people are just
going to be allergic or have reactions. That's to be expected with any
food. I guess the main point I was trying to make was that if you can
eat a particular kind without reacting, I think (or thought) you should.
Don't write it off too quickly with the idea that "Well, I might be
allergic and since some people say it's not good, I'll just cut it out
of my diet." Do your own research and come to your own conclusion about
it if you can.
That said, I thought I had already come to /my /own conclusion about it,
but after some warnings were made to me, I decided I really hadn't
looked into it enough. We all have to at some point just trust the
research (and "research") we've read and what we're told. But, I thought
that maybe I had come to that point a little too quickly. So, with open
mind, I went online and did a little searching and came up with a very
interesting article. Now I am more confused than ever. ;-) Here is a
link for those of you who might be interested:
http://www.mercola.com/2000/apr/9/soy_research_update.htm
Now, here is a link to some pro-soy information. (It is a sales flyer,
as well, but you can find research cited near the end).
http://www.shaklee.net/pws/library/products/esp_brief.pdf
Here are some of the comments that were made, along with more links
about soy:
I think soy is very healthy. So is whole wheat, milk, corn, peanut butter,
citris and strawberries. Yet, these all are some of the top allegins for
young children...Soy is linked to urinary problems especially in boys. My son's first ped.
pointed this out and I have seen it in some of the literature I have read.
About reacting to soy...
This has not been my experience, or most of the celiacs I know. I did a survey, and
the number was actually around 12% based on 150 people who understood both
celiac, and soy intolerance. This was a random sampling across Canada, US<
and Europe.
My wife reacts to soy, I do not. We are both celiacs.
I was diagnosed over 15 years ago before we knew about genetic
modification. There were very few available alternative flours (or GF
recipes) then. One of the few suggested was soy. I always felt ill
(nausea and stomach cramping) after eating things made with soy and just
stopped using it. Years later I heard a lecture by a doctor who was
herself a celiac. She said many celiacs have difficulty digesting soy
because of pancreatic disfunction. I met her a few years ago at the
International Conference on celiac and confirmed with her that I had
interpreted her correctly. She told me this is not uncommon.
It would seem many celiacs are unable to tolerate soy and certainly many
babies are unable to tolerate it as well. It is one of the 7 common
allergens.
I guess it is healthy for those of us that can eat it but often not
tolerated.
This is just my experience.
I've read that in the Orient, people do not eat nearly so much soy as
Americans do these days. A web site that I found helpful, is
http://www.soyonlineservice.co.nz/Birth%20defects.htm
I don't mean to alarm - but too much soy is not wise. A little is okay.
My husband and son (age 11) eat a serving of soy about twice a week.
We've been vegetarians for over 25 years - so I've been around the block
with soy, believe me.
Here is another in-depth and well-researched article from Mothering
Magazine; March 2004
http://www.soyonlineservice.co.nz/index.htm
Here is a very good page: www.WestonAPrice.org
It will tell you a lot about soy.
Thank-you all for your comments!
Danielle in Charlotte
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