Soy Fights Breast and Lung Cancer
When it comes to soy products there seems to be a growing debate as to whether soy is really a health food or not. According to a recent study in the Journal of the American Medical Association, researchers found that women diagnosed with breast cancer who consumed soy products had a 32 percent lower risk of recurrence and a 29 percent decrease risk of death, compared with women who consumed little or no soy.
The report included 5,042 women in the Shanghai Breast Cancer Survival Study, the largest population-based study of breast cancer survival, and followed them for a four year period.
Researchers in the Japan Public Health Center-based Prospective Study found that soy consumption may also help fight lung cancer.
They looked at 76,661 participants and found that those who consumed the most soy had the lowest risk of lung cancer. Among men who never smoked, researches saw a significantly lower risk of lung cancer in those who consumed the most soy, compared with those who consumed the least.
Soy sources included miso soup, soy milk, tofu dishes and fermented soybeans.
These new studies are in contrast with a growing anti-soy voice coming from a number of groups in the U.S., one of the most vocal being the Weston A. Price Foundation.
A naturopath brought an interesting point to my attention. In her opinion, most of the allergic and/or adverse effects of soy stem from non-organic and genetically modified soy products.
In the U.S. virtually all the soybeans in our midst have been genetically modified and controlled by Monsanto. These days finding organic soybeans that have skipped the halls of Monsanto altogether is like finding the proverbial needle in a haystack.
I’m on the prowl to see what comparisons have been made of the differences in soy crops from the U.S. versus those from Asia.
In the mean time, where do you stand on the soy issue; pro, con or off your radar?
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