Another buzz word these days is SOY. You can get soy this and soy that.
In fact, a lot of people hear the negative and they lump it all together
and miss out on an incredible organic
product. I sure don't see them throwing out all drugs when one is
considered bad. I guess that's why I am so passionate about educating with up to date, accurate facts and helping people make choices for themselves and their health.
Soy is a natural and traditional Asian food that nutrition scientists are continuing to study with renewed interest today. Long valued as a healthy vegetarian protein source, recent research has discovered vital compounds in soy called isoflavones, which provide potentially powerful health benefits of their own beyond the simple delivery of healthy nutrients in soy, from protein to minerals.
Science never stands still nor is complete. The findings of newer studies may provide conflicting results as compared to earlier studies or visa versa. This is true even in the case of a super food like soy. For example, there have been a few very limited studies on soy that have received much attention on the internet resulting in great confusion amongst consumers and even healthcare professionals. Certain websites have misrepresented the overall data on soy protein and I am quite concerned about this because when consumed as part of an overall well balanced diet, soy protein has great potential to help improve lives by reducing the risk of the leading causes of death and disability – heart disease, stroke and several types of cancer.
We are committed to monitoring the latest research and applying the very best nutrition research available to address people’s health concerns and support their overall health. Soy protein has been an important cornerstone of our nutritional programs and our consensus is that there are decades of favorable and positive epidemiologic and clinical evidence to support our perspective. Because we pride ourselves on having the highest standards for scientific research, we decided to engage an independent scientific expert to thoroughly review all of the soy research and write a complete scientific review.
Mark Messina, PhD is an adjunct associate professor at Loma Linda University and the Executive Director of the Soy Nutrition Institute. A renowned soy expert, Dr. Messina has been studying the health effects of soy for more than 20 years and has published more than 60 scientific papers and given more than 500 presentations on soy foods to health professionals around the world. From his extensive scientific white paper, Dr. Messina has prepared a two-part update on Soy. Part 1, linked from this letter, provides the latest science on the health benefits of soy consumption. Dr. Messina’s detailed investigation cites published scientific research studies he analyzed to reach his conclusions and includes specific references to these studies at the end of each of the two parts of his report.
The first part of this series, Soy and Your Health: An Update on the Benefits, gives you the latest information on favorable findings on soy. Here you’ll learn about new research evidence for the numerous health benefits of soy – how a daily moderate intake of soy can protect against heart disease and stroke, may help prevent certain types of cancer, potentially alleviate menopause symptoms, support bone health and possibly even exert favorable effects on aging skin. To read the Part One of the series click here.
An Update on the Science of Soy – Part Two
Long valued as a healthy vegetarian source of protein, recent research has discovered important compounds in soy called isoflavones provide potentially powerful health benefits of their own beyond the simple delivery of healthy nutrients in soy, from protein to minerals.
For 50 years, Shaklee scientists have recommended soy protein consumption as part of a healthy diet. However, today we are also well aware of the great confusion among consumers and even health professionals about the health benefits of soy, because of a few very limited studies on soy that have received much attention on the internet.
Because nothing is as important to us as your well-being, we decided to consult an independent scientific expert on soy to review all the latest data for us and prepare a comprehensive review.
We chose Mark Messina, PhD, an adjunct associate professor at Loma Linda University and the Executive Director of the Soy Nutrition Institute. Dr. Messina, an acknowledged leader in soy research, has made studying the health affects of soy his focus for over 20 years and has published more than 60 scientific papers and given more than 500 presentations on soy foods to health professionals around the world.
From his comprehensive scientific white paper prepared exclusively for us, Dr. Messina produced a two-part summary update on soy. Part 1, Soy and Your Health: An Update on the Benefits, summarized the latest science on the health benefits of soy consumption. It covered a wide range of topics such as how a daily moderate intake of soy can promote heart health and bone health, potentially alleviate certain menopause symptoms and possibly even help keep skin looking beautiful.
Now in Part 2, Soy and Your Health: Dispelling the Myths, linked to this letter, Dr. Messina addresses the misleading and inaccurate rumors about soy circulating on the internet. According to Dr. Messina’s careful review, many of these studies incorrectly link soy to adverse effects. So now it’s time to learn the truth about the so called “anti-nutrients” in soy, how soy really affects the thyroid, breast health, and brain function and the real differences between unfermented and fermented soy. Dr. Messina’s detailed investigation also includes reference citations of published scientific research studies he analyzed to reach his conclusions.
I know you will find this information interesting and useful. Please share this information about soy with others who are interested in learning the most up-to-date and scientifically accurate facts about soy. Be well,
Dr. Jamie McManus, M.D.
Chair, Medical Affairs, Health Sciences & Education
Shaklee Corporation
This message has been sent to all Shaklee Family Members in the U.S.
Long valued as a healthy vegetarian source of protein, recent research has discovered important compounds in soy called isoflavones provide potentially powerful health benefits of their own beyond the simple delivery of healthy nutrients in soy, from protein to minerals.
For 50 years, Shaklee scientists have recommended soy protein consumption as part of a healthy diet. However, today we are also well aware of the great confusion among consumers and even health professionals about the health benefits of soy, because of a few very limited studies on soy that have received much attention on the internet.
Because nothing is as important to us as your well-being, we decided to consult an independent scientific expert on soy to review all the latest data for us and prepare a comprehensive review.
We chose Mark Messina, PhD, an adjunct associate professor at Loma Linda University and the Executive Director of the Soy Nutrition Institute. Dr. Messina, an acknowledged leader in soy research, has made studying the health affects of soy his focus for over 20 years and has published more than 60 scientific papers and given more than 500 presentations on soy foods to health professionals around the world.
From his comprehensive scientific white paper prepared exclusively for us, Dr. Messina produced a two-part summary update on soy. Part 1, Soy and Your Health: An Update on the Benefits, summarized the latest science on the health benefits of soy consumption. It covered a wide range of topics such as how a daily moderate intake of soy can promote heart health and bone health, potentially alleviate certain menopause symptoms and possibly even help keep skin looking beautiful.
Now in Part 2, Soy and Your Health: Dispelling the Myths, linked to this letter, Dr. Messina addresses the misleading and inaccurate rumors about soy circulating on the internet. According to Dr. Messina’s careful review, many of these studies incorrectly link soy to adverse effects. So now it’s time to learn the truth about the so called “anti-nutrients” in soy, how soy really affects the thyroid, breast health, and brain function and the real differences between unfermented and fermented soy. Dr. Messina’s detailed investigation also includes reference citations of published scientific research studies he analyzed to reach his conclusions.
I know you will find this information interesting and useful. Please share this information about soy with others who are interested in learning the most up-to-date and scientifically accurate facts about soy. Be well,
Dr. Jamie McManus, M.D.
Chair, Medical Affairs, Health Sciences & Education
Shaklee Corporation
This message has been sent to all Shaklee Family Members in the U.S.
Good news for soy; this review of 19 trials investigated soybean isoflavone consumption and hot flashes in peri & postmenopausal women. Soy isoflavones for 6 weeks to 12 months significantly reduced the frequency of hot flashes by 20.6% and reduced hot flash severity by 26.2% compared with placebo. Additional studies are needed to address dose, isoflavone form, and treatment duration.
journals.lww.com
And I love the emails that Dr. Jamie McManus sent to us on this subject. I'm including them in full.
And I love the emails that Dr. Jamie McManus sent to us on this subject. I'm including them in full.
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