LifeCare Chiropractic

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Diet Choices for Your Best Health

SOY AND PROSTATE CANCER

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Many of the headlines spread across the Internet on soy would have you believe that soy contributes to cancer, contains “anti-nutrients,” and is growing C cup breasts on every male out there.  Some of these, if you read past the title, do agree that soy has many potential benefits when consumed in the unprocessed forms.

This means avoiding GMO soy (this is getting more and more difficult–best best is to go organic as much as possible) and avoiding processed soy such as TVP.  That means that the veggie burger or veggie dog that’s been reheated in the microwave is probably not going to do the wonderful things for you that you think it is.  It means using forms of soy such as edamame, tofu, miso, tempeh and soy milk.

This also means that, to get the full advantage of soy, we may need to avoid antibiotics (there it is again–yet another damaging effect of indiscriminate antibiotic use).  The isoflavones in soy can get converted in the gut to their aglycone form by the right types of bacteria.  The aglycone form is believed to be the most potent and protective version of the compounds.  This is likely why Asain populations who were raised on soy and have more of the correct blend of bacteria in their gut, get more protection from soy.

While soy does have some potential to affect the thyroid in some sensitive individuals (although there is some question that this is only in those with lowered iodine status), the health benefits in the published medical litarature are quite vast.  Specifically, the outcomes and risk of certain hormone dependent cancers such as breast and prostate have some pretty massive protective effects.

This particular study looks at the potential of soy to protect against the radiation damage seen with treatment of prostate cancer.  This may occur by preventing cancer cells from protecting themselves, leaving them more susceptible to the radiation damage, while at the same time protecting innocent bystander cells.  Not a bad combination.

http://www.sciencedirect.com/science/article/pii/S0891584911002802

ADD THIS TO YOUR DIET TO DRASTICALLY LOWER RISK OF STROKE

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As I’ve written about in the past, the 90’s completely screwed up our concept of what constitutes healthy foods. An entire population was brainwashed with the idea that fat = fattening. Researchers at the time the USDA’s food guide pyramid was released (allocating fats and oils – use sparingly – at the top) were concerned about increased rates of most chronic diseases. Unfortunately, they were correct.

This study, among many others, continues to prove just how errant this thinking was. This particular study finds that those consuming high amounts of olive oil had a 41% lower risk of stroke. Considering that some of the most popular diets, such as Weight Watchers, promote the replacement of olive oil based dressings with “low fat” dressings. These low fat dressings replace olive oil with high fructose corn syrup. Clearly a health devastating tradeoff, and yet one that remains a popular choice among those trying to lose weight or maintain an otherwise healthy lifestyle.

Well—in case there is any question in your mind that avoiding olive oil because it is high in fat—dispel it now. Olive oil, especially as a component of a Mediterranean type diet,has numerous health benefits. It aids in the absorption of certain fat soluble nutrients like the fat soluble vitamins A, D, E, K as well as other phytonutrients like the fat soluble carotenoids. Lycopene, in particular, is high in Mediterranean diets because of the tomato intake.

Olive oil itself, particularly the cold pressed extra virgin forms, are very high in their own polyphenols that confer very high levels of protection.

A little tip when it comes to olive oil. There is no doubt that the less processed, the more virgin, the oil, the better it protects. So, these means the more expensive olive oils really are better for us. BUT…most of these polyphenols are destroyed by heat. This means that cooking with olive oil is likely to reduce the protective benefit of the expensive oils. It does still retain the benefits of the oil itself, however.

Bottom line is to keep two olive oils at the house. A more expensive one for the dips and dressings, and a less expensive oil for cooking. It’ll be a better use of your money.

http://www.neurology.org/content/early/2011/06/15/WNL.0b013e318220abeb.abstract

DOES SOY REALLY INCREASE RISK FOR BREAST CANCER?

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I’m unsure how soy has managed to get such a bad reputation.  But there is no doubt that the internet has contributed to the idea that soy is bad for our health and increases the risk of cancer, thyroid problems, breasts on men and maybe even hangnails.  It is a topic that I frequently have to address both in the community and in my office.

First, let me make a few things clear.  We are talking about unprocessed soy, so NOT veggie burgers, TFP (textured vegetable protein) or soy hot dogs (do people seriously buy these?).  Given the concern over the genetic modification of foods (GMO), organic or at least non-GMO soy is the only way to go.  So soy milk, tofu, edemame, tempeh.

I can tell you that the overwhelming majority of research studies on soy are very positive, especially as it relates to breast cancer.  Lowering the risk and improving outcomes have been shown consistently in the medical literature.  This particular study found a whopping 54% lower risk of dying after a breast cancer diagnosis.  Wow!  Too bad they don’t post this type of info all over the Komen 3-day sites.

The compounds believed to provide the most benefits in soy are the isoflavones.  We also know that isoflavones are converted by specific bacteria in the gut to the aglycone form, which is the most protective form.  This is likely why some populations get greater benefits from soy (like Asian women raised in Asia) because they have consumed soy over a lifetime and the bacteria in their gut have adapted.  It is also likely that antibiotics will destroy these beneficial bacteria–yet another downside to society’s heavy dependence on antibiotics for every little sniffle.

http://cebp.aacrjournals.org/content/20/5/854.abstract