Chemically-Induced Suicide: 80 Percent of Suicide Victims Took Antidepressant Drugs by Mike Adams (NaturalNews) A Swedish writer has accused the National Board of Health and Welfare (NBHW) of covering up evidence suggesting a connection between psychiatric drugs and suicide. Under a recent law, Swedish health-care providers must fill out reports on all suicides committed by patients under their care or within four weeks of a health care visit. The reports are then sent to the NBHW, which compiles and analyzes them.Recently, the NBHW released the first report analyzing the 367 suicides recorded in 2006. "Not a single word is written about the most compelling fact: Well over 80 percent of persons killing themselves were treated with psychiatric drugs," Janne Larson writes.According to data received via a Freedom of Information Act request, more than 80 percent of the 367 suicides had been receiving psychiatric medications. More than half of these were receiving antidepressants, while more than 60 percent were receiving either antidepressants or antipsychotics. There is no mention of this either in the NBHW paper or in major Swedish media reports about the health care suicides.
Why the truth won't be reported in the mainstream media"It was contrary to the best interests of Big Pharma and biological psychiatrists" to expose the information, Larson writes. "It blew the myths of antidepressants and neuroleptics [antipsychotics] as suicide protecting drugs to pieces. It would also have hurt the career of many medical journalists to take up this subject; journalists who for years have made their living by writing marketing articles about new antidepressant drugs."These statements are quite true. The conspiracy of silence between Big Pharma and the mainstream media is now so strong that accurate news about the dangers of psychiatric drugs is rarely reported. As we recently saw in the death of Heath Ledger, the mainstream media is quick to blame the victim, but slow to realize that the real cause of these behavioral problems rests with the chemicals that alter brain function (and therefore alter behavior).Evidence has emerged that a class of antidepressants known as selective serotonin reuptake inhibitors (SSRIs) actually increases the risk of suicide in those who take them. While such claims have been hotly disputed by the pharmaceutical industry and many psychiatrists, experimental, epidemiological and case study evidence continues to emerge that reinforces such a link. The evidence suggests that those taking SSRIs are approximately twice as likely to commit suicide as those not taking such medications. This risk increase appears to be independent of the specific diagnosis or other underlying health factors.Even worse, recent research published in the peer-reviewed journal PLoS Medicine (see http://medicine.plosjournals.org/perlse...) reveals that antidepressant drugs don't work any better than placebo at reducing depression. This study looked at all the clinical trials conducted on SSRIs, not just the ones selected by drug companies for publication. It reveals that SSRI drug manufacturers committed scientific fraud in censoring studies that did not show positive results. Now, the whole world knows that the disease mongering and hype behind antidepressant drugs was based on pure scientific fraud.
Links between SSRIs and suicideThe link between SSRI use and suicide in youths has been firmly established enough that the United States and United Kingdom have licensed only one such drug (fluoxetine, marketed under the brand name Prozac) for use by those under the age of 18. In the United Kingdom, off-label use by children is blatantly illegal. In the United States, the FDA requires a "black box" warning that SSRIs may increase the risk of suicide in those under the age of 18, but that warning is routinely ignored, and hundreds of millions of doses of Prozac have been taken by children and teens.A "black box" warning is the most severe warning the FDA can issue without withdrawing a product from the market. In December 2006, an FDA advisory panel recommended increasing the age on the SSRI black box warning to 25 years of age. In reality, the black box warning is a way for the FDA to allow dangerous drugs to remain on the market: It gives them an excuse to say, "We warned you!"
The dangers of ProzacProzac has been found to increase the risk of aggressive and suicidal thoughts and behaviors. When the drug was first submitted to the FDA for approval in 1985, the agency's then-chief safety investigator, Richard Kapit, suggested that the drug bear a "labeling warning [for] the physician that such signs and symptoms of depression may be exacerbated by this drug." In 2004, the FDA finally added the labeling requirement.Antipsychotics may also increase suicide risk by inducing a condition known as akathisia — a subjective, often-misdiagnosed feeling of inner restlessness that can range from mild anxiety to a feeling of overwhelming doom. Akathisia can also be induced by certain SSRIs, including Prozac and Paxil. A 2006 study published in PLoS Medicine concluded that akathisia induced by antipsychotic use is significantly correlated with suicide, and that the condition appeared to be overwhelmingly more likely in patients taking SSRIs than in those taking a placebo, with 10 times as many patients on SSRIs exhibiting symptoms severe enough that investigators were forced to pull them from the study.Yet Larson alleges that the Swedish government has failed to investigate any potential link between SSRIs or antipsychotics and suicide. The investigation form that the government sends to local healthcare providers to fill out after a suicide does not contain any questions about drug treatment.According to Larson, a truly objective investigation would have to look at whether the patients exhibited symptoms that could be attributed to akathisia (which is nearly always a drug side effect) and whether suicide was preceded by an increase or abrupt drop in drug dosage."[NBHW] claimed: 'Every investigated suicide where one can see flaws that can be taken care of, can contribute to the prevention of further suicides,'" Larson writes. "Yet no investigation at all was done in the suicide-inducing effect of antidepressants and neuroleptics."
Suicides and violent behaviorIt is important to note that nearly every school shooting that has happened in the United States over the last decade has been conducted by young males who were taking antidepressant drugs. The drugs not only cause suicidal behavior, they also seem to promote extreme violence towards other individuals. In most school shooting cases, the young men committing the violence also committed suicide after killing classmates and teachers. These are classic signs of antidepressant use.Dr. Fred Baughman (www.ADHDfraud.org) has spoken extensively about the link between antidepressants and violent behavior, and has accused the drug companies of lying to the public about depression in order to sell more antidepressant drugs. His most recent article is published at OpEdNews: http://www.opednews.com/articles/opedne...See more NaturalNews articles on antidepressant drugs at: http://www.naturalnews.com/antidepressants.ht
Thursday, February 28, 2008
Facts About Wine
If You Are a Wine Drinker, Here Are Facts You Should Knowby Frank Cooper (see all articles by this author)(NaturalNews) Many health-conscious people wonder whether wine is a medicinal tonic that benefits their health, or something that should be avoided at all costs. Nutritionist Frank Cooper spent two years researching the subject of wine and health, and found many answers. He investigates the medicinal, nutritional, and environmental issues to do with wine, and the health considerations of the chemicals and additives that may be used in wine-making.The journey starts by revisiting the French Paradox and why French cuisine is protective against heart disease. Professor Serge Renaud's paper, published in the British Medical Journal in 1991, helped bring wine into favour around the world. The good doctor, a Cardiologist working at the University of Bordeaux, reported that 2-3 glasses of red wine per day for males could reduce the risk of coronary heart disease by 40%. For women he recommended 1-2 glasses per day.The American 60 Minutes Program interviewed the good doctor in 1992 and coined the phrase The French Paradox because the French had significantly less coronary heart disease than other western countries, yet consumed a diet rich in cholesterol and saturated fats. Also, the average cholesterol level of an older male in France is 235 mg/dl (6.1 mmol/L) and at that level, an American would be reaching for their Lipitor.Scientists at the time claimed that the beneficial component in wine was the alcohol, which dilated the arteries and acted as an anti-clotting agent, and that all alcoholic beverages would convey benefits. But were these scientists correct?Copenhagen Heart Study - DenmarkThe answer was provided several years later in 1995 when the Copenhagen Heart Study from Denmark was published in the British Medical Journal. This was a study to analyse alcohol consumers of wine, beer, and liquor. The study tracked 24,000 men and women over a twelve-year period. The report analysed the death rates and found that only wine had a beneficial effect on reducing all-cause mortality. The Copenhagen Study proved that there was something different about wine. But what was it? What were the health properties in wine?Antioxidants / Free RadicalsThe answer came from American food scientists who were investigating 'free radicals' and antioxidants. Dr. Edwin Frankel and his colleagues at the U.S. Department of Agriculture in Illinois and the University of California (Davis), had done considerable study into oxidation and the benefits of anti-oxidants. When oxidation occurs in the human body it can damage living cells. However Frankel's team observed that the natural chemicals found in plant foods were powerful anti-oxidants that counter-balanced the damaging effects of cell oxidation. In other words, oxidation is fine in the human body if there is a counter-balancing supply of anti-oxidants as found in plant foods.So what are these chemicals found in plants? Scientists call them phytonutrients or phytochemicals and they are a general term to describe the thousands of chemicals in fruits and vegetables that give plants their colours, smell, and medicinal properties. Phyto is simply a Greek word for 'plant'. The green in broccoli, the blue in blueberries, the red in grapes, are due to different phytonutrients.Plant phytonutrients are a key source of anti-oxidants for the human body. Whilst the human body does have its own ability to produce anti-oxidants, the principal source of anti-oxidants is fruits and vegetables.Frankel's team reported in the British Medical Journal in 1993 that the phytonutrients in wine, with names like Flavonoids and Resveratrol, significantly inhibited the oxidation of lipids (ie. fats & oils) and cholesterol in human blood. It should be mentioned that a primary cause of cardiovascular disease is oxidative damage to the artery walls caused by oxidised or rancid lipids and cholesterol in the bloodstream, causing the artery walls to become inflamed, leading to the build-up of plaque that narrows the artery.I spoke to Dr Frankel, and to cut a long story short, the research conducted by his team explained why cardiovascular damage was greatly reduced in populations that consume lots of fruits, vegetables, and wine. That's because these diets are rich in phytonutrients and therefore rich in anti-oxidants to counter-balance the free radicals. For your information, red wine is a little higher in these phytonutrients than white wines, but white wines have the advantage of being lower in ethanol alcohol.The populations in France and Australia (my country) are regular consumers of wine providing a rich source of phytonutrients. It is therefore noteworthy that the people living in both France and Australia enjoy excellent longevity, and only the Japanese live longer. OK, that summarises the health aspects of wine.Let's now consider some of the downsides of wine.As a clinical nutritionist working with patients, I have noted many people who suffer from wine allergies. These sufferers restrict their consumption of wine because of headaches, facial flushing, sinus problems and other negative reactions.Wine allergies can be linked to a number of chemicals that enter the winemaking process, and to a lesser extent, the natural chemicals contained in the grape itself. Since most people can eat grapes without a problem, it would suggest that the natural phytochemicals found in grapes are an unlikely culprit. Therefore the focus must be on the chemicals added during the grape-growing and winemaking processes.Chemicals that are permitted by law for use in winemaking include pesticides, herbicides, equipment cleaning chemicals, and sulphite preservatives. No one really knows the exact part that each chemical plays towards allergies, and in any event, we know from studies conducted with phytomedicines (Herbal Medicines) that people react differently to the same chemicals. But at the end of the day, if you suffer from wine allergies, that is the only thing that is important.The extent to which chemicals are used in wine-making varies greatly between wine-makers, so let's investigate the more common chemicals that are used.Vineyard ChemicalsInsects and fungal diseases are a major problem in most vineyards and they are treated before they cause serious damage. The solution is to spray the vines with compounds that destroy the pests, and these can be either organic or man-made pesticides. Some vineyards use organically-approved pesticides like natural sulphur and hydrogen peroxide as they do not leave any toxic residues on the grapes. However the majority of vineyards use man-made pesticides because they are more powerful, and require less effort. As a rule, man-made chemicals benefit the grape-grower, whilst organic pesticides are of benefit to the consumer for health reasons.You should be aware that the grapes used in winemaking are not washed. This may come as a surprise to many people, who would naturally assume that grapes are washed after picking but prior to fermentation to remove all traces of pesticides, herbicides, fungicides. Sadly, that is not the case. The obvious question is "Why not wash the grapes?" Unfortunately this is not possible, as grapes are normally 'machine harvested' and the grape skins are damaged by the picking equipment and grape juice is released. In other words, the collection containers are filled with damaged grapes in a sort of liquid mush, and there in no way that the grapes can be washed.Sulphur Dioxide, Sulphites, Preservative #220Many people, including myself, are affected by wine allergies caused by the addition of Sulphur Dioxide. This is a chemical that goes under different names including "Preservative 220" and "Sulphites". These are all the same term for Sulphur Dioxide and it is the chemical that has been proven to cause most of the allergies experienced by wine drinkers. Note that whilst #220 is the most commonly used, any number between #220-226 is a sulphite.As a simple rule, any wine that is capable of being shipped long distances and stored in hot tropical 40c temperatures, will need high levels of preservative sulphites to stop the wine from deterioration. Such high preservative levels can be a culprit in what we call 'restaurant syndrome' and most consumers have experienced the ill effects of a good night out.Sulphites are measured in parts per million or PPM. In most countries a 750ml bottle of wine can have up to 250ppm of sulphites added, and at that level a sensitive person can expect a nasty headache or sinus reaction after just one glass. A low-sulphite wine would contain less than 60ppm of sulphites. Some wineries indicate the level of sulphites in their wines but these are very few. In the absence of any formal data, or expensive testing, I would suggest the self-test method for anyone worried about sulphites. What's the self-test method? Drink 1/4 of a bottle of wine and see how you feel the next day. Then lift that level to 1/3 of a bottle on another day and try it again. If you don't get a headache then stick with that wine for a while as it must be low in sulphites. You might even do this test a couple of times to be sure. If it passes the test, then buy a couple of boxes of that wine. In a nutshell, find a wine that agrees with you, and stick with it.Oak – a potential problem for some.During my investigations, I noted that some people avoided wines made with oak because it 'did not agree' with them. This is interesting because oak barrels have been used in wine-making for centuries, and wine and oak are synonymous. However there are several problems with oak.Oak is a problem for sensitive people because it contains high levels of tannins that are the astringent component of most plants designed to repel insects and grazing animals. Tannins have strong chemical properties that affect some people.Another problem with oak is that the insides of wine barrels require cleaning and disinfecting from time to time. Unfortunately this will require cleaning chemicals to clean the inner barrels and these are absorbed into the timber and will leech back into the wine later.But it gets worse. Researchers in Europe found a chemical called 2,4,6-Tribromophenol in wooden wine barrels, wooden wine racks, and the crates used to transport the grapes. It's a chemical used to give timber 'fire retardant' properties and is used in furniture, building materials, and other wood products. Unfortunately, wineries source the barrels and wood chips from distributors who source them from elsewhere and the original supplier is often unknown. You can find more on a website called (www.panda.org) which is a global environmental group concerned with the degradation of the environment.Currently there are no laws in place to preclude the use of these chemicals in the winemaking environment. So how toxic is 2,4,6-Tribromophenol? Well it's very toxic, because if you put a tiny amount into a large aquarium with fish, the fish will die. These chemicals are stored somewhere in the human body and disease may manifest years later.What should you do? This is difficult to answer as no one knows how pervasive this problem is. I would be cautious about wine made with oak barrels and oak chips, unless you feel confident that the oak has not been treated with hazardous fire-retardant chemicals. Oak sourced from France is probably the safest. Alternatively, do what I do and drink unoaked wine.Cork or Screw caps – which is better?This is a winemakers' hot topic. But let me give you the story as I see it in the year 2008. The traditional cork as we know it, has been used for centuries. It allows the wine to breath, and helps the wine to age over time for those who like to cellar their wines. However it has a real problem. Cork is a natural product and can cause the tainting of the wine giving it a bad taste and smell. Statistically, it happens to 1-in-16 bottles which means that 1 bottle in every 16 is a dud. That's a very high risk especially if you have bought a premium-imported wine. For the technically inclined, it occurs when an airborne fungus combines with chlorine and becomes a compound called 2,4,6-Trichloroanisole, which causes the musty taste and smell known as 'cork taint'. Where do these chlorine products come from? They can be found in cork trees that have absorbed chlorine-based pesticides such as DDT, chlordane, and heptachlor.The newer Diam cork developed in France fixes the tainting problem and is a re-manufactured granulated cork which has been sterilised with super-cold liquid Carbon Dioxide CO2 under very high pressure.I personally prefer the screw type closures like the Stelvin Closure, as they create a perfect seal, and this allows the winemaker to add less sulphite preservatives. I personally don't like to drink wines that have more than about 60ppm of sulphites, and that's achievable with a screw cap system, but difficult to do with cork unless it's a Diam.Does wine contain histamines?This is a commonly held belief that is inaccurate. Histamines are molecules released by the human body when exposed to some types of allergen which might be pollen or dust, and that includes the sulphites in wine. When the human body reacts to an allergen like sulphites, the immune system triggers a cascade of events, and one of those is the release of histamines by the cells and tissues, which cause the familiar redness to the skin or results in headaches and so on. Histamines are a part of your immune system – but they are not in the wine. Some wines may contain small amounts of 'amines' but these are different from histamines.Wine does contain other trace phytonutrients such as tannins, salicylates and other compounds, and there are some adult people - statistically around 1% of the population - who have heightened levels of chemical sensitivity. If this is you, then one option is to reduce the chemical load by drinking wine that is 'organic and preservative-free' and seeing whether this fixes the problem. It should be emphasised that there is a very small percentage of the population who suffer from life-threatening reactions to some foods and chemicals, and we are well aware of the dangers of peanuts to these people. Anyone suffering from these sorts of severe reactions should avoid wine altogether.Supplements for the alcohol bluesOne of the problems with excessive alcohol is that it causes us to feel lethargic the next morning. That's because alcohol overloads the liver, and whenever your liver is overloaded, your energy level drops. The Chinese realised the importance of the liver many centuries ago, and Traditional Chinese Medicine focuses strongly on liver health. So what should you do if you are attending a dinner function, where you may drink more wine then you should?There are several things you can do that are very helpful for reducing the effects of wine. It is well known that ethanol alcohol interferes with a number of bodily process, and in particular the action of B vitamins, so it is useful to take a multi-B vitamin before or with dinner. Secondly, drink plenty of water to flush the alcohol and to hydrate the body. When you go to bed, drink another big glass of water. This should minimize any ill effects.One problem in 'eating out' is the over-zealous wine waiters who insist on refilling our wine glass every few minutes. This means that you don't know how much wine you are drinking, and likely to drink more than you should. The solution for this problem is a simple method used by a business friend of mine who regularly attends business lunches and dinners. This chap drinks white wine for these situations and orders a separate bottle of sparkling mineral water. Then he regularly 'tops up' his own wine glass with the mineral water and this stops the wine waiters from filling his glass. He finds that this method allows him to drink lots of water, and only a little wine, and he can go back to work without feeling sluggish.Ethanol alcohol and your liverWine contains ethanol that the human body breaks down to its primary constituent which is acetaldehyde, a chemical that is toxic in high concentrations. Acetaldehyde can diffuse across the brain barrier and irritate the membranes in the brain that lead to headaches the next morning. Fortunately, we have a key body organ called the liver that has the responsibility to breakdown the acetaldehyde and remove it from circulation.At the quantities of 1-2 glasses of wine per day, the liver can generally clear the acetaldehyde without any problem, particularly if wine is consumed with food. Drinking adequate amounts of water is important because it helps flush the system and re-hydrates the brain tissues and cells. Alcohol does have a relaxing effect on the body and arteries which is considered therapeutic. It would appear that the overall beneficial effect of the phytonutrients, vitamins and mineral in wine, may outweigh the negative effects cause by the acetaldehyde by-products, provided you keep within the recommended consumption guidelines. If you are a regular drinker, aim for a couple of days per week that are alcohol-free to give your liver a rest. And anyone with an impaired liver should not drink.Nationalities affected by ethanol alcoholPeople from Europe, who have been drinking wine since 2000 years BC, have genetically adapted to ethanol alcohol. However certain populations such as those of Asian descent, and the original native people in the Americas and Australia, do not have the same genetics for the metabolism of alcohol. These populations have a higher likelihood of experiencing facial redness and flushing, heart rate fluctuations, and symptoms of reduced blood pressure. This is sometimes referred to as 'oriental flushing syndrome'. This is due to a deficiency in the enzyme that breaks down alcohol - called aldehyde dehydrogenase – and consequently acetaldehyde remains in the bloodstream at higher levels for longer periods. In other words, the acetaldehyde is not being removed from the bloodstream quickly enough causing the hot flushing effects. Rough estimates suggest that 50% of Chinese, Japanese, and Koreans are partially deficient in this enzyme.Acetaminophen/Paracetamol and alcoholMost people are not aware that the #1 cause of kidney failure in Australia is due to paracetamol (called acetaminophen in USA) which is a painkiller readily available in supermarkets. This "gentle to the stomach" painkiller is deadly to the kidneys if taken in excess. In fact, there is no other drug that has such a narrow margin between the effective dose and the toxic dose. In other words if taken exactly as prescribed, paracetamol has a good safety record. But if taken beyond its guidelines, then damage occurs. What is also not well known is that paracetamol affects the detoxification pathways used by the human body to breakdown alcohol, and therefore anyone concurrently drinking alcohol and taking paracetamol will be over-dosing on paracetamol. This can cause serious kidney damage and lead to kidney failure and ultimately liver failure. If painkillers are required, then I would recommend the herbal painkillers.Vintage wines versus branded winesIt is interesting to look at the difference between vintage wines and branded wines. Grape production and sugar levels vary each year with the climate, and this contributes to the unique characteristics of vintage wines. Vintage wines are made using traditional winemaking techniques as found in France and the Mediterranean countries, and these wines reflect the characteristics of the year they were picked. On the other hand, there are mass-produced branded wines, and these are generally made to a specific taste so that the 'consumer experience' is the same every year. This can only be achieved via chemical manipulation using various additives and production processes. These branded wines require chemical additives, blending, and manipulation during fermentation to achieve the same taste each year. These mass-produced wines are overly processed and can affect those with wines allergies. To draw an analogy, you can buy quality bread made from just flour, water, salt and yeast; and you can buy bread that is made from countless ingredients and additives. You have choices.How much wine can you safely drink?One or two glasses per day are fine for most people who do not have a medical condition. A glass of wine is 100ml, so 100-200ml per day is fine for the average-size person. A larger person weighing say 180lbs (80kg) or more may consume 200-300ml per day. Remember that a standard size bottle of wine is 750ml (26 fluid ounces) so a quarter bottle is probably the right amount for most people.Final SummaryIt's clear when we look at all the facts that wine in general has a number of health properties.On the plus side, we have a beverage that is extremely rich in the Flavonoids and thousands of other phytonutrients that provide significant amounts of anti-oxidants to assist our health by preventing free radical damage that is associated with heart disease and other illnesses. Wine also provides a rich array of trace minerals and vitamins that are important. There are also studies to support the fact that small quantities of ethanol alcohol does act as a relaxant and vasodilator to reduce cardio stress. In other words, in its purist form, a good vintage wine made using traditional wine-making techniques, and drunk in moderation, qualifies as a medicinal tonic that can contribute to our longevity as is seen in France.Conversely, there is the negative aspect of wine. All alcoholic beverages result in the conversion of ethanol alcohol to toxic acetaldehyde in the human body that the liver must detoxify. This can be a problem for anyone with impaired liver function, or for people with a genetic background that is lacking in the enzymes needed to breakdown acetaldehyde. In other words, acetaldehyde remains in the bloodstream for longer periods which is harmful. And then we have the issue of agricultural chemicals, and the additives used in wine-making. As you can appreciate, it is preferential to drink wines with a minimum of chemical additives and made by traditional wine-making techniques.I think we can learn from the French Paradox. A glass or two of good wine with dinner contributes extra vitamins, minerals, digestive factors, and greatly enhances the enjoyment of the culinary experience.Remember, common sense should prevail before drinking wine, and those with a medical condition should consult with their physician, and pregnant women should not drink alcoholic beverages particularly during the first trimester. And remember, never drink and drive!In conclusion, the decision to drink wine is a personal one. It's not a judgment call that any of us should make for others. The important thing is to be educated about what wine is, how it should be consumed, and whether you feel it's for you.
About the authorFrank Cooper is a Naturopathic Nutritionist based in Australia. He is the author of the book "Cholesterol and the French Paradox" released in 2006 that explains the reasons the French enjoy low levels of heart disease. His clinic is based in the Hunter Valley, one of Australia's premier wine regions. For more information visit his website www.frankcooper.com.au or his vineyard www.monahanestate.com.au
About the authorFrank Cooper is a Naturopathic Nutritionist based in Australia. He is the author of the book "Cholesterol and the French Paradox" released in 2006 that explains the reasons the French enjoy low levels of heart disease. His clinic is based in the Hunter Valley, one of Australia's premier wine regions. For more information visit his website www.frankcooper.com.au or his vineyard www.monahanestate.com.au
Wednesday, February 27, 2008
How Vaccines Can Damage Your Brain
Vaccines, Depression and Neurodegeneration After Age 50: Another Reason to Avoid the Recommended Vaccines.
By Russell L. Blaylock, M.D., CCN
It has been estimated that 14.8 million Americans suffer from major depressive disorder and of this number 6 million are elderly. If we include anxiety disorders, which commonly accompany depression, the number jumps to 40 million adults. At a cost of $44 billon dollars a year just for care of the seniors, this impacts the national budget as well.
Depression later in life tends to last longer and be more severe than at younger ages. It is also associated with a high rate of suicide.
Previously, it was thought that major depression was secondary to a deficiency in certain neurotransmitters in the brain, particularly the monoamines, which include serotonin, norepinephrine and dopamine. While alterations in these important mood-related neurotransmitters is found with major depression, growing evidence indicates that the primary culprit is low-grade, chronic brain inflammation.
In addition, we now know that inflammatory cytokines can lower serotonin significantly and for long periods by a number of different mechanisms.
MSG and Depression
Researchers have also discovered that most people with major depressive disease (MDD) have higher levels of the neurotransmitter glutamate in their spinal fluid (CSF) and blood plasma. This is the same glutamate found as a food additive-for example, MSG (monosodium glutamate), hydrolyzed proteins, calcium or sodium casienate, soy protein isolate, vegetable protein concentrate or isolate, etc.
Much of the free glutamate in the brain of depressed people comes from within, that is it escapes from special cells within the brain itself (microglia and astrocytes). Free glutamate, that is, existing outside the neurons, is very toxic to brain connections and brain cells themselves -- mainly by a process called excitotoxicity.
This connection between high brain glutamate levels and major depression was discovered quite by accident, when researchers observed that the anesthetic drug ketamine could relieve depression for a prolonged period. Ketamine is a powerful blocking drug for a class of glutamate receptors (NMDA receptors).
For quite some time it was known that depression could cause a loss of neurons in the hippocampus of the brain-the area most important for recent memory (declarative memory or working memory), the form of memory most affected in Alzheimer's disease.
This shrinkage of the brain usually occurred with long-term depression, yet it was shown, using sophisticated testing, that even without brain shrinkage, memory could be adversely affected. Some antidepressants could not only reverse the memory loss but could reverse the shrinkage as well.
The implication was that the elevated brain glutamate, via excitotoxicity, was destroying brain connections and later killing brain cells in the hippocampus and that the antidepressants were lowering brain glutamate levels. Subsequent studies have confirmed that drugs that block excitotoxicity also reduce depression and that some antidepressants reduce brain glutamate levels.
The Link Between Elevated Brain Glutamate and Inflammation
A tremendous amount of research has now demonstrated the link between chronic low-level brain inflammation, elevated brain glutamate levels and major depression. We know that as we age, the level of inflammatory immune cytokines increase (such as interleukin-1ß (IL-1), IL-6 and TNF-a). That is, the level of inflammation in our body increases, with high levels being seen at the extremes of life -- the 80s and 90s.
This progressive elevation in the body's inflammation increases our risk of a number of inflammation-linked diseases, such as cancer, arthritis, muscle weakness, fatigue, sleep disturbances, memory loss and confusion. People with Alzheimer's and Parkinson's disease have even higher levels of these inflammatory cytokines -- much higher.
When inflammatory chemicals are elevated in the brain it makes brain cells more vulnerable to a number of toxins, many of which are in the environment. One study demonstrated, using a series of sophisticated techniques, that if brain cells were exposed to low levels of a pesticide there was little toxicity seen and that if you exposed these same brain cells to an immune stimulant alone, little damage occurred.
But if you first exposed the brain cells to the immune stimulant, the same low dose of pesticide could destroy a great number of brain cells.
The importance of this observation was that the vaccine made the brain cells hypersensitive to the toxin so that even in concentrations that normally would do not cause harm, could wiped out most of the neurons. One of the strongest connections between an environmental toxin (pesticides) and a neurological disorder is with Parkinson's disease.
The reason it is more common in the elderly is that they have the highest levels of inflammatory cytokines. This also explains the high incidence of Alzheimer's disease, which reaches incidences of 50% after age 80.
The link to depression was also serendipitous
Doctors using immune cytokines to treat patients with cancer or hepatitis found that one third of the patients developed major depressive illness within days of the treatment and that it resolved only when the treatment was terminated. Other studies, in which inflammatory cytokine levels were measured in people with major depressive illness, also found most had high levels of these inflammatory chemicals.
To their surprise, they found that many of the antidepressant medications commonly used lowered inflammatory cytokines levels and that patients who failed to respond had the highest level of the cytokines.
So, how is this linked to excitotoxicity?
Neuroscientists have known for some time that inflammatory cytokines cause the brain to release higher levels of glutamate -- the more intense the inflammation, the higher the brain glutamate level. The highest levels are found in the prefrontal lobes and limbic system, the areas most related to mood control. MSG also increases brain inflammation.
Vaccination and Brain Inflammation
A great number of studies have shown that when you vaccinate an animal, the body's inflammatory cytokines not only increase dramatically, but so do the brain's inflammatory chemicals. The brain has its own immune system that is intimately connected to the body's immune system. The main immune cell in the brain is called a microglia. Normally, these brain cells are lying throughout the brain in a resting state (called ramified).
Once activated, they can move around, traveling between brain cells like amoeba (called amoeboid microglia).
In the resting state, they release chemicals that support the growth and protection of brain cells and their connections (dendrites and synapses). But when activated, they secrete a number of very harmful chemicals, including inflammatory cytokines, chemokines, complement, free radicals, lipid peroxidation products, and two excitotoxins -- glutamate and quinolinic acid.
In essence, these brain immune cells are out to kill invaders, since the body's immune system sent an emergency message that an invasion had occurred. With most infections, this phase of activation last no more than a few days to two weeks, during which time the immune system successfully kills off the invaders.
Once that is accomplished, the immune system shuts down to allow things to cool off and the brain to repair what damage was done by its own immune system.
What researchers knew was that during this period of activation, people generally feel bad and that what they experience closely resembles depression -- a condition called "sickness behavior". Most of us have experience this when suffering from a viral illness -- such things as restlessness, irritability, a need to get away from people, trouble sleeping, fatigue and difficulty thinking.
Studies have shown that there are two phases to this "sickness behavior"; one in which we have the flu-like symptoms and a later onset of depression-like symptoms that can last awhile. They have also shown that all of these symptoms are due to high levels of inflammatory cytokines in the brain, which come from activated microglia.
A number of studies have also shown that after age 50, people have exaggerated and prolonged "sickness behavior", much more so than younger people. This is one of the reasons why many elderly hang onto flu symptoms for months after exposure.
There is also another immune phenomenon that plays a major role in vaccine-related brain injury. Researchers discovered that when you vaccinate an animal, the brain microglia immune cells turn on partially (called priming), that is, they are in a state of high readiness. If the immune system is activated again soon after (days, weeks to months), these microglia explode into action secreting levels of their destructive chemicals far higher than normal. This overreaction can be very destructive and make you feel very depressed.
Stimulating your immune system with a vaccine is far different than contracting an infectious illness naturally. Vaccines are made of two components -- the agent you wish to vaccinate against -- for example, the measles virus; and an immune system booster called an immune adjuvant.
These adjuvants are composed of such things as aluminum compounds, MSG, lipid compounds and even mercury. Their job is to make the immune system react as intensely as possible and for as long as possible.
Studies have shown that these adjuvants, from a single vaccine, can cause immune overactivation for as long as two years. This means that the brain microglia remain active as well, continuously pouring out destructive chemicals. In fact, one study found that a single injection of an immune activating substance could cause brain immune overactivation for over a year. This is very destructive.
Flu Vaccines and an Expanding Vaccine Schedule for the Elderly
Public health authorities and physician societies are in an all out campaign to have every elderly person vaccinated every year with the flu vaccine as well as a growing number of newer vaccines. When I was practicing neurosurgery, the hospitals had an automatic written order on all older patients' charts mandating a flu vaccine, unless it was countermanded by the physician, which I always did.
Now, they are giving the shots in malls, tents and every available site they can muster. And worse still, using lies and scare tactics to frighten the elderly into getting the shots (such as the bold lie that 36,000 elderly die of the flu every year).
As you age, your immune system, including that special immune system in your brain, releases significantly more inflammatory immune cytokines than when you were younger. This serves to prime the microglia, as discussed. So, when you get your first flu shot your microglia overreact and does so for a very long period -- perhaps years.
Many elderly report that the flu shot gave them the flu. Proponents of vaccines, retort with a condescending laugh; that it is impossible because the flu vaccine contains killed flu viruses. In truth, what these people are reporting is a prolonged, intense "sickness behavior" response to the vaccine. To the body, it is worse than getting the flu.
Remember, no one is recording the number of elderly who die after getting the flu shot, especially if they die months later, which can happen with sickness behavior, especially if they have a preexisting chronic illness or are infirm.
The Shocking Truth
With the elderly already having increased inflammatory cytokine levels both systemically and in their brain, stimulating these primed microglia so that a chronic overstimulation of the brain's immune system is triggered, will not only increase their risk of developing one of the neurodegenerative diseases, but will also substantially increase their risk of developing major depression. Remember, this also increases their risk of suicide, and even homicide, dramatically.
Anxiety is a major problem with depression, and vaccinations will greatly worsen the condition. In fact, vaccination, especially multiple vaccinations, will maintain the brain in a state of inflammation that will be self-perpetuating, because the excess release of glutamate in the brain, as well as glutamate in the diet, will further enhance microglial activation and excitotoxicity.
Those who are prone to developing one of the neurodegenerative diseases, such as Alzheimer's disease or Parkinson's disease will be at a drastically increased risk as we have seen experimentally when even animals exposed to subtoxic concentrations of environmental toxins and vaccinated develop neurologic worsening.
Most people use pesticides in their home, and studies have shown that the concentrations in homes are sufficient to trigger Parkinson's disease in susceptible people. Vaccinations, as these studies have shown, will greatly increase that risk. Most doctors are completely unaware of this important research.
You must keep in mind that "health authorities" urge the elderly to get the flu vaccine each and every year. This will keep the microglia in a primed and even activated state continuously. Recently, neurologists announced that the incidence of neurodegenerative disease had been grossly underestimated and that neurological diseases of aging were increasing at a frightening rate. They have no explanation.
Over the last three decades the number of elderly receiving yearly flu vaccines has risen from 20% before 1980 to over 60% today.
If this were not depressing enough, now the public health authorities and medical specialty societies are adding a whole new set of vaccines for those above 50 years of age, including the pneumococcal and meningiococcal vaccines. What is being completely ignored by the promoters of these vaccines is the effect of multiple doses of immune adjuvant that accompany each of these vaccines.
Let's say you see your doctor and he talks you into getting the flu vaccine, the pneumococcal and meningiococcal vaccine all during the same office visit. That way, he can save you extra office visits. What your doctor ignores is that he is giving you three doses of powerful immune adjuvant all in one sitting, which means that your body and brain are assaulted by a massive dose of powerful immune activators, which have been proven to activate the brain's immune system to dangerous levels, even when given as a single dose.
Proof of this mechanism exists not only in animal studies, but in humans as well.
Mercury and Aluminum
There are other ways that vaccines can cause havoc in the brain. Most vaccines contain aluminum compounds. A multitude of studies have shown that aluminum, especially if combined with fluoride, is a powerful brain toxin and that it accumulates in the brain. With each vaccine injection, a dose of aluminum is given. These yearly aluminum inoculations accumulate not only at the site of the injection, but travel to the brain, where it enters neurons and glial cells (astrocytes and microglia).
A number of studies have shown that aluminum can activate microglia and do so for long periods. This means that the aluminum in your vaccination is priming your microglia to overreact. The next vaccine acts to trigger the enhanced inflammatory reaction and release of the excitotoxins, glutamate and quinolinic acid.
You must also appreciate that any infection, stroke, head injury or other toxin exposure will also magnify this inflammatory brain reaction initially triggered by your vaccines. Studies have now indicated that the more one's immune system is activated the more like he or she will suffer from one of the neurodegenerative diseases.
Mercury is also a powerful activator of brain microglia and can do so in extremely low concentrations -- in nanomolar amounts. Because of its numerous reactions with sulfhydral compounds in the body (which are ubiquitous), mercury can poison a number of enzymes, both systemically and in the brain. Of special concern is the ability of mercury, especially ethylmercury (the kind found in vaccines called thimerosal) to inhibit the regulation of brain glutamate levels. (It does this by inhibiting the glutamate transfer proteins that control the removal of glutamate from outside the neuron, where it does its harm.)
In essence, mercury, in the concentrations being injected with vaccines, triggers excitotoxicity, increases brain free radicals and lipid peroxidation products, inhibits critical brain enzymes, inhibits antioxidant enzymes and impairs DNA repair ability. The flu vaccine contains enough mercury to do all of these things. You must keep in mind that each flu vaccine adds to the mercury supplied by your last vaccine -- that is, it is progressively accumulating in your brain.
In addition, the aluminum in the vaccines also primes microglia, and when combined with mercury is infinitively more toxic to the brain. Now, if this is not enough, we also have to consider the contamination of vaccines with foreign viruses and viral components. Studies have shown that this is not a rare occurrence, with up to 60% of vaccines being contaminated in one study of several major manufactured vaccines.
When confronted with this fact, vaccine proponents just shrug their shoulders and say -- "We don't think these things are harmful."
Yet, the studies say otherwise.
It has been found that insertion of viral fragments, not even the whole virus, is sufficient to trigger the brain's microglial system and subsequent excitotoxicity, leading to progressive brain degeneration. This is accepted to be the mechanism by which the HIV virus causes dementia in a great number of AIDS victims. Fragments of the virus (gp140 and Tat) are engulfed by the microglia and this triggers chronic brain inflammation and excitotoxicity. The herpes virus and measles virus can do the same thing.
Danger of Live Virus Vaccines
A number of studies have shown that live viruses used in vaccines can enter the brain and reside there for a lifetime. One such study, in which autopsied elderly were examined for the presence of the measles virus, found that 20% of the brains had live measles viruses and 45% of other organs were infected. These viruses were highly mutated, meaning that they could be just as potent as other measles viruses, but could be even more virulent.
Worse, is that in most cases they cause a smoldering destruction of tissues without the obvious symptoms of infection, which has been shown in a number of studies.
Live virus vaccines are made using a process to attenuate the pathogenic or disease-causing virus by passing it through a series of cultures. The problem is that the reverse can also happen within the body. A number of studies have shown that when we produce free radicals in our body (and we produce tons of such radicals over a lifetime), it mutates the viruses residing in our tissues. This is what was found in the autopsy study I referred to above.
Likewise, these viruses can trigger brain inflammation and degeneration, which has been shown in a number of studies -- that is, there exist a chronic degeneration of the brain over years or decades. Because it is so far separated from the time of the original vaccine, physicians just attribute it to old age or heredity. Anything but the vaccines.
Virologists are also concerned that such mutated live viruses can also infect other people, leading to outbreaks of disease totally unsuspected by health authorities.
Conclusion
Current recommendations by the CDC for adult vaccinations include a total of 14 separate inoculations with infectious agents and powerful immune adjuvants. To be fair, some of these are for special medical risks and conditions, such as high-risk behaviors, illegal drug use and HIV infected individuals.
If we eliminate these, women will be exposed to 10 inoculations and men 7, should they follow CDC guidelines, which doctors follow.
According to CDC recommendations, multiple vaccinations for a single disease are separated by no more than 4 weeks, which is close enough together to produce priming and subsequent hyperactivation of brain microglia. We have seen that this can trigger a smoldering process of brain inflammation and excitotoxicity that can not only result in depression, anxiety and high suicide rates, but can increase one's risk of developing one of the neurodegenerative diseases as well.
We have also seen that in many cases a person will be injected with several vaccines during a single office visit and that this means their body is exposed to a very large dose of immune adjuvant. Compelling studies, using many animal species as well as humans, have shown that this overactivates brain inflammatory mechanism that can last for years.
In addition, several additives to vaccines, such as mercury and aluminum, are powerful brain toxins that are known to accumulate in the brain over years and can trigger brain inflammatory/excitotoxic mechanisms. Vaccine contaminants, such as bacteria, mycoplasma and viral fragments can also produce prolonged brain inflammation and neurodegeneration.
Because the elderly already have high levels of inflammatory cytokines, they are at a special risk. The very young (babies and small children) are at a high risk because their brains are undergoing the most rapid development at the very time they receive the greatest number of vaccinations -- the first two years of life. In fact, they receive 22 vaccines during the first year of life, one of which contains a full pediatric dose of mercury.
Like adults, they receive many inoculations (up to 9 inoculations) in one office visit. This is insane and in my estimation, criminal.
Nasal flu vaccines are even worse, because they introduce a live virus into the nasal passages, which can then travel along the olfactory nerves, which leads to the very part of the brain first and most severely affected by Alzheimer's disease. A number of studies have shown that viruses and bacteria can pass along this route to the brain.
In fact, in one study scientists sprayed a bacterium into the nose of mice and observed a rapid development of Alzheimer's type plaques in the mouse's brain.
So What Should Older People Do?
First, studies have shown that the primary cause of immune deficiency in the elderly is purely dietary. The carotenoids, such as beta-carotene, alpha-carotene, canthaxanthin, lutein and lycopene significantly enhance the immunity of the elderly. Zinc, magnesium and selenium are also essential. One should also avoid omega-6 oils (the vegetable oils: corn, safflower, sunflower, canola, soybean and peanut oils), since they greatly enhance inflammation and depress immunity. The EPA component of fish oils (omega-3 oils) is also a powerful immune suppressant. DHA is not.
A healthy immune system means that you can fight infections efficiently and rapidly.
Regular exercise, such as brisk walking or weight exercises three to five times a week also boost immunity, while extreme exercise suppresses immunity. Sugar and refined carbohydrates also suppress immunity and inflame the brain. Exercise protects the brain from aging effects and from degeneration.
Adequate sleep is also vital to both brain health and good immune function.
Pubic health officials and spokesmen for the major medical societies are lying to the public concerning vaccine safety. We now possess sufficient information from a great number of studies to halt this disastrous vaccine policy. We are facing a medial disaster in this country, which is already well on its way.
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Vaccine Excepients and Media Summery Center for Disease Control and Prevention. (also the source for recommended vaccines for adults and children). Dr. Mercola's Comments:
First, I’d like to thank Dr. Russell Blaylock for his highly informative article on this vital issue. He is one of my main contributing editors, and a valued colleague and friend. As a board-certified neurosurgeon who has written over 30 papers published in peer-reviewed scientific journals, Dr. Blaylock is an expert in the field of excitotoxicity. His papers on the connection between excitotoxicity and fluoride neurotoxiocity, and autism and the Gulf War Syndrome have received praise from leading authorities in each of these areas of research.
I realize that the issue of vaccination is quite controversial and is one of the bedrocks of "prevention" in conventional medicine and that anyone who opposes them is viewed as a dangerous quack and threat to the public health. I understand this because this was precisely the view I had when I graduated medical school.
However, after more than two decades of practice, I encountered hundreds of vaccine casualties that spurred me to carefully review the evidence, and I came to a completely different conclusion.
Those at Greatest Risk are Getting the Most Vaccinations
Both infants and the elderly are high-risk groups when it comes to the destructive impact vaccines can have on their health. And yet, these are the two groups targeted with the most recommended vaccines – often being given multiple shots at a time.
I strongly encourage you to review the evidence before you expose yourself or your children to these potentially dangerous injections. I am convinced that their questionable benefits are far outweighed by their dangerous side effects.
As Dr. Blaylock explained in detail above, vaccinations are highly neurotoxic, and are associated with many neurological disorders, such as:
Degenerative Brain Disorders
ADD
Autism
Epilepsy and convulsions
Mental Retardation
Depression and Anxiety
Central Nervous System Disorders
Paralysis
Guillain-Barre Syndrome
Nerve Deafness
Blindness
SIDS
For example, autism was virtually unheard of before vaccinations; its emergence precisely parallels mass vaccination programs. ADD and learning disorders in children are also now being traced to childhood vaccinations. Brain damage, at any age, is by far the most common adverse reaction associated with vaccinations, although their actual numbers are not often reported correctly.
Don’t Trade the Flu for Dementia
Vaccines, ALL vaccines, are immune suppressing, meaning they lower your immune functions. The chemicals and adjuvants in the vaccines depress your immune system; the virus present depresses immune function, and the foreign DNA/RNA from animal tissues depresses immunity -- that is the trade-off you are risking.
The medical thought is that it’s okay to trade a small overall immune depression for immunity to one disease. However, this trade is not at all in your favor when you consider the fact that you’re trading a TOTAL immune system depression, which is your main defense against ALL known disease -- including millions of pathogens, for a temporary immunity against just one disease. And that’s optimistic; many vaccines simply do not work and offer no immunity whatsoever.
There are alternate and vastly safer methods of protecting yourself and your children against disease, and it all begins with a truly healthy diet, as outlined in my eating plan.
Of course, drug manufacturers and the governments they have purchased don't want you to believe that the foods you consume, and the lifestyle habits you adopt are the PRIMARY SOLUTIONS to establishing immunity to diseases and living longer.
Avoiding vaccinations of all kinds tends to look like the better choice the more you know about the subject, and doing your research could literally mean the difference between life and death.
Related Articles:
Vaccinations Prevent Health Vaccines and Immune Suppression The Truth Behind the Vaccine Coverup
By Russell L. Blaylock, M.D., CCN
It has been estimated that 14.8 million Americans suffer from major depressive disorder and of this number 6 million are elderly. If we include anxiety disorders, which commonly accompany depression, the number jumps to 40 million adults. At a cost of $44 billon dollars a year just for care of the seniors, this impacts the national budget as well.
Depression later in life tends to last longer and be more severe than at younger ages. It is also associated with a high rate of suicide.
Previously, it was thought that major depression was secondary to a deficiency in certain neurotransmitters in the brain, particularly the monoamines, which include serotonin, norepinephrine and dopamine. While alterations in these important mood-related neurotransmitters is found with major depression, growing evidence indicates that the primary culprit is low-grade, chronic brain inflammation.
In addition, we now know that inflammatory cytokines can lower serotonin significantly and for long periods by a number of different mechanisms.
MSG and Depression
Researchers have also discovered that most people with major depressive disease (MDD) have higher levels of the neurotransmitter glutamate in their spinal fluid (CSF) and blood plasma. This is the same glutamate found as a food additive-for example, MSG (monosodium glutamate), hydrolyzed proteins, calcium or sodium casienate, soy protein isolate, vegetable protein concentrate or isolate, etc.
Much of the free glutamate in the brain of depressed people comes from within, that is it escapes from special cells within the brain itself (microglia and astrocytes). Free glutamate, that is, existing outside the neurons, is very toxic to brain connections and brain cells themselves -- mainly by a process called excitotoxicity.
This connection between high brain glutamate levels and major depression was discovered quite by accident, when researchers observed that the anesthetic drug ketamine could relieve depression for a prolonged period. Ketamine is a powerful blocking drug for a class of glutamate receptors (NMDA receptors).
For quite some time it was known that depression could cause a loss of neurons in the hippocampus of the brain-the area most important for recent memory (declarative memory or working memory), the form of memory most affected in Alzheimer's disease.
This shrinkage of the brain usually occurred with long-term depression, yet it was shown, using sophisticated testing, that even without brain shrinkage, memory could be adversely affected. Some antidepressants could not only reverse the memory loss but could reverse the shrinkage as well.
The implication was that the elevated brain glutamate, via excitotoxicity, was destroying brain connections and later killing brain cells in the hippocampus and that the antidepressants were lowering brain glutamate levels. Subsequent studies have confirmed that drugs that block excitotoxicity also reduce depression and that some antidepressants reduce brain glutamate levels.
The Link Between Elevated Brain Glutamate and Inflammation
A tremendous amount of research has now demonstrated the link between chronic low-level brain inflammation, elevated brain glutamate levels and major depression. We know that as we age, the level of inflammatory immune cytokines increase (such as interleukin-1ß (IL-1), IL-6 and TNF-a). That is, the level of inflammation in our body increases, with high levels being seen at the extremes of life -- the 80s and 90s.
This progressive elevation in the body's inflammation increases our risk of a number of inflammation-linked diseases, such as cancer, arthritis, muscle weakness, fatigue, sleep disturbances, memory loss and confusion. People with Alzheimer's and Parkinson's disease have even higher levels of these inflammatory cytokines -- much higher.
When inflammatory chemicals are elevated in the brain it makes brain cells more vulnerable to a number of toxins, many of which are in the environment. One study demonstrated, using a series of sophisticated techniques, that if brain cells were exposed to low levels of a pesticide there was little toxicity seen and that if you exposed these same brain cells to an immune stimulant alone, little damage occurred.
But if you first exposed the brain cells to the immune stimulant, the same low dose of pesticide could destroy a great number of brain cells.
The importance of this observation was that the vaccine made the brain cells hypersensitive to the toxin so that even in concentrations that normally would do not cause harm, could wiped out most of the neurons. One of the strongest connections between an environmental toxin (pesticides) and a neurological disorder is with Parkinson's disease.
The reason it is more common in the elderly is that they have the highest levels of inflammatory cytokines. This also explains the high incidence of Alzheimer's disease, which reaches incidences of 50% after age 80.
The link to depression was also serendipitous
Doctors using immune cytokines to treat patients with cancer or hepatitis found that one third of the patients developed major depressive illness within days of the treatment and that it resolved only when the treatment was terminated. Other studies, in which inflammatory cytokine levels were measured in people with major depressive illness, also found most had high levels of these inflammatory chemicals.
To their surprise, they found that many of the antidepressant medications commonly used lowered inflammatory cytokines levels and that patients who failed to respond had the highest level of the cytokines.
So, how is this linked to excitotoxicity?
Neuroscientists have known for some time that inflammatory cytokines cause the brain to release higher levels of glutamate -- the more intense the inflammation, the higher the brain glutamate level. The highest levels are found in the prefrontal lobes and limbic system, the areas most related to mood control. MSG also increases brain inflammation.
Vaccination and Brain Inflammation
A great number of studies have shown that when you vaccinate an animal, the body's inflammatory cytokines not only increase dramatically, but so do the brain's inflammatory chemicals. The brain has its own immune system that is intimately connected to the body's immune system. The main immune cell in the brain is called a microglia. Normally, these brain cells are lying throughout the brain in a resting state (called ramified).
Once activated, they can move around, traveling between brain cells like amoeba (called amoeboid microglia).
In the resting state, they release chemicals that support the growth and protection of brain cells and their connections (dendrites and synapses). But when activated, they secrete a number of very harmful chemicals, including inflammatory cytokines, chemokines, complement, free radicals, lipid peroxidation products, and two excitotoxins -- glutamate and quinolinic acid.
In essence, these brain immune cells are out to kill invaders, since the body's immune system sent an emergency message that an invasion had occurred. With most infections, this phase of activation last no more than a few days to two weeks, during which time the immune system successfully kills off the invaders.
Once that is accomplished, the immune system shuts down to allow things to cool off and the brain to repair what damage was done by its own immune system.
What researchers knew was that during this period of activation, people generally feel bad and that what they experience closely resembles depression -- a condition called "sickness behavior". Most of us have experience this when suffering from a viral illness -- such things as restlessness, irritability, a need to get away from people, trouble sleeping, fatigue and difficulty thinking.
Studies have shown that there are two phases to this "sickness behavior"; one in which we have the flu-like symptoms and a later onset of depression-like symptoms that can last awhile. They have also shown that all of these symptoms are due to high levels of inflammatory cytokines in the brain, which come from activated microglia.
A number of studies have also shown that after age 50, people have exaggerated and prolonged "sickness behavior", much more so than younger people. This is one of the reasons why many elderly hang onto flu symptoms for months after exposure.
There is also another immune phenomenon that plays a major role in vaccine-related brain injury. Researchers discovered that when you vaccinate an animal, the brain microglia immune cells turn on partially (called priming), that is, they are in a state of high readiness. If the immune system is activated again soon after (days, weeks to months), these microglia explode into action secreting levels of their destructive chemicals far higher than normal. This overreaction can be very destructive and make you feel very depressed.
Stimulating your immune system with a vaccine is far different than contracting an infectious illness naturally. Vaccines are made of two components -- the agent you wish to vaccinate against -- for example, the measles virus; and an immune system booster called an immune adjuvant.
These adjuvants are composed of such things as aluminum compounds, MSG, lipid compounds and even mercury. Their job is to make the immune system react as intensely as possible and for as long as possible.
Studies have shown that these adjuvants, from a single vaccine, can cause immune overactivation for as long as two years. This means that the brain microglia remain active as well, continuously pouring out destructive chemicals. In fact, one study found that a single injection of an immune activating substance could cause brain immune overactivation for over a year. This is very destructive.
Flu Vaccines and an Expanding Vaccine Schedule for the Elderly
Public health authorities and physician societies are in an all out campaign to have every elderly person vaccinated every year with the flu vaccine as well as a growing number of newer vaccines. When I was practicing neurosurgery, the hospitals had an automatic written order on all older patients' charts mandating a flu vaccine, unless it was countermanded by the physician, which I always did.
Now, they are giving the shots in malls, tents and every available site they can muster. And worse still, using lies and scare tactics to frighten the elderly into getting the shots (such as the bold lie that 36,000 elderly die of the flu every year).
As you age, your immune system, including that special immune system in your brain, releases significantly more inflammatory immune cytokines than when you were younger. This serves to prime the microglia, as discussed. So, when you get your first flu shot your microglia overreact and does so for a very long period -- perhaps years.
Many elderly report that the flu shot gave them the flu. Proponents of vaccines, retort with a condescending laugh; that it is impossible because the flu vaccine contains killed flu viruses. In truth, what these people are reporting is a prolonged, intense "sickness behavior" response to the vaccine. To the body, it is worse than getting the flu.
Remember, no one is recording the number of elderly who die after getting the flu shot, especially if they die months later, which can happen with sickness behavior, especially if they have a preexisting chronic illness or are infirm.
The Shocking Truth
With the elderly already having increased inflammatory cytokine levels both systemically and in their brain, stimulating these primed microglia so that a chronic overstimulation of the brain's immune system is triggered, will not only increase their risk of developing one of the neurodegenerative diseases, but will also substantially increase their risk of developing major depression. Remember, this also increases their risk of suicide, and even homicide, dramatically.
Anxiety is a major problem with depression, and vaccinations will greatly worsen the condition. In fact, vaccination, especially multiple vaccinations, will maintain the brain in a state of inflammation that will be self-perpetuating, because the excess release of glutamate in the brain, as well as glutamate in the diet, will further enhance microglial activation and excitotoxicity.
Those who are prone to developing one of the neurodegenerative diseases, such as Alzheimer's disease or Parkinson's disease will be at a drastically increased risk as we have seen experimentally when even animals exposed to subtoxic concentrations of environmental toxins and vaccinated develop neurologic worsening.
Most people use pesticides in their home, and studies have shown that the concentrations in homes are sufficient to trigger Parkinson's disease in susceptible people. Vaccinations, as these studies have shown, will greatly increase that risk. Most doctors are completely unaware of this important research.
You must keep in mind that "health authorities" urge the elderly to get the flu vaccine each and every year. This will keep the microglia in a primed and even activated state continuously. Recently, neurologists announced that the incidence of neurodegenerative disease had been grossly underestimated and that neurological diseases of aging were increasing at a frightening rate. They have no explanation.
Over the last three decades the number of elderly receiving yearly flu vaccines has risen from 20% before 1980 to over 60% today.
If this were not depressing enough, now the public health authorities and medical specialty societies are adding a whole new set of vaccines for those above 50 years of age, including the pneumococcal and meningiococcal vaccines. What is being completely ignored by the promoters of these vaccines is the effect of multiple doses of immune adjuvant that accompany each of these vaccines.
Let's say you see your doctor and he talks you into getting the flu vaccine, the pneumococcal and meningiococcal vaccine all during the same office visit. That way, he can save you extra office visits. What your doctor ignores is that he is giving you three doses of powerful immune adjuvant all in one sitting, which means that your body and brain are assaulted by a massive dose of powerful immune activators, which have been proven to activate the brain's immune system to dangerous levels, even when given as a single dose.
Proof of this mechanism exists not only in animal studies, but in humans as well.
Mercury and Aluminum
There are other ways that vaccines can cause havoc in the brain. Most vaccines contain aluminum compounds. A multitude of studies have shown that aluminum, especially if combined with fluoride, is a powerful brain toxin and that it accumulates in the brain. With each vaccine injection, a dose of aluminum is given. These yearly aluminum inoculations accumulate not only at the site of the injection, but travel to the brain, where it enters neurons and glial cells (astrocytes and microglia).
A number of studies have shown that aluminum can activate microglia and do so for long periods. This means that the aluminum in your vaccination is priming your microglia to overreact. The next vaccine acts to trigger the enhanced inflammatory reaction and release of the excitotoxins, glutamate and quinolinic acid.
You must also appreciate that any infection, stroke, head injury or other toxin exposure will also magnify this inflammatory brain reaction initially triggered by your vaccines. Studies have now indicated that the more one's immune system is activated the more like he or she will suffer from one of the neurodegenerative diseases.
Mercury is also a powerful activator of brain microglia and can do so in extremely low concentrations -- in nanomolar amounts. Because of its numerous reactions with sulfhydral compounds in the body (which are ubiquitous), mercury can poison a number of enzymes, both systemically and in the brain. Of special concern is the ability of mercury, especially ethylmercury (the kind found in vaccines called thimerosal) to inhibit the regulation of brain glutamate levels. (It does this by inhibiting the glutamate transfer proteins that control the removal of glutamate from outside the neuron, where it does its harm.)
In essence, mercury, in the concentrations being injected with vaccines, triggers excitotoxicity, increases brain free radicals and lipid peroxidation products, inhibits critical brain enzymes, inhibits antioxidant enzymes and impairs DNA repair ability. The flu vaccine contains enough mercury to do all of these things. You must keep in mind that each flu vaccine adds to the mercury supplied by your last vaccine -- that is, it is progressively accumulating in your brain.
In addition, the aluminum in the vaccines also primes microglia, and when combined with mercury is infinitively more toxic to the brain. Now, if this is not enough, we also have to consider the contamination of vaccines with foreign viruses and viral components. Studies have shown that this is not a rare occurrence, with up to 60% of vaccines being contaminated in one study of several major manufactured vaccines.
When confronted with this fact, vaccine proponents just shrug their shoulders and say -- "We don't think these things are harmful."
Yet, the studies say otherwise.
It has been found that insertion of viral fragments, not even the whole virus, is sufficient to trigger the brain's microglial system and subsequent excitotoxicity, leading to progressive brain degeneration. This is accepted to be the mechanism by which the HIV virus causes dementia in a great number of AIDS victims. Fragments of the virus (gp140 and Tat) are engulfed by the microglia and this triggers chronic brain inflammation and excitotoxicity. The herpes virus and measles virus can do the same thing.
Danger of Live Virus Vaccines
A number of studies have shown that live viruses used in vaccines can enter the brain and reside there for a lifetime. One such study, in which autopsied elderly were examined for the presence of the measles virus, found that 20% of the brains had live measles viruses and 45% of other organs were infected. These viruses were highly mutated, meaning that they could be just as potent as other measles viruses, but could be even more virulent.
Worse, is that in most cases they cause a smoldering destruction of tissues without the obvious symptoms of infection, which has been shown in a number of studies.
Live virus vaccines are made using a process to attenuate the pathogenic or disease-causing virus by passing it through a series of cultures. The problem is that the reverse can also happen within the body. A number of studies have shown that when we produce free radicals in our body (and we produce tons of such radicals over a lifetime), it mutates the viruses residing in our tissues. This is what was found in the autopsy study I referred to above.
Likewise, these viruses can trigger brain inflammation and degeneration, which has been shown in a number of studies -- that is, there exist a chronic degeneration of the brain over years or decades. Because it is so far separated from the time of the original vaccine, physicians just attribute it to old age or heredity. Anything but the vaccines.
Virologists are also concerned that such mutated live viruses can also infect other people, leading to outbreaks of disease totally unsuspected by health authorities.
Conclusion
Current recommendations by the CDC for adult vaccinations include a total of 14 separate inoculations with infectious agents and powerful immune adjuvants. To be fair, some of these are for special medical risks and conditions, such as high-risk behaviors, illegal drug use and HIV infected individuals.
If we eliminate these, women will be exposed to 10 inoculations and men 7, should they follow CDC guidelines, which doctors follow.
According to CDC recommendations, multiple vaccinations for a single disease are separated by no more than 4 weeks, which is close enough together to produce priming and subsequent hyperactivation of brain microglia. We have seen that this can trigger a smoldering process of brain inflammation and excitotoxicity that can not only result in depression, anxiety and high suicide rates, but can increase one's risk of developing one of the neurodegenerative diseases as well.
We have also seen that in many cases a person will be injected with several vaccines during a single office visit and that this means their body is exposed to a very large dose of immune adjuvant. Compelling studies, using many animal species as well as humans, have shown that this overactivates brain inflammatory mechanism that can last for years.
In addition, several additives to vaccines, such as mercury and aluminum, are powerful brain toxins that are known to accumulate in the brain over years and can trigger brain inflammatory/excitotoxic mechanisms. Vaccine contaminants, such as bacteria, mycoplasma and viral fragments can also produce prolonged brain inflammation and neurodegeneration.
Because the elderly already have high levels of inflammatory cytokines, they are at a special risk. The very young (babies and small children) are at a high risk because their brains are undergoing the most rapid development at the very time they receive the greatest number of vaccinations -- the first two years of life. In fact, they receive 22 vaccines during the first year of life, one of which contains a full pediatric dose of mercury.
Like adults, they receive many inoculations (up to 9 inoculations) in one office visit. This is insane and in my estimation, criminal.
Nasal flu vaccines are even worse, because they introduce a live virus into the nasal passages, which can then travel along the olfactory nerves, which leads to the very part of the brain first and most severely affected by Alzheimer's disease. A number of studies have shown that viruses and bacteria can pass along this route to the brain.
In fact, in one study scientists sprayed a bacterium into the nose of mice and observed a rapid development of Alzheimer's type plaques in the mouse's brain.
So What Should Older People Do?
First, studies have shown that the primary cause of immune deficiency in the elderly is purely dietary. The carotenoids, such as beta-carotene, alpha-carotene, canthaxanthin, lutein and lycopene significantly enhance the immunity of the elderly. Zinc, magnesium and selenium are also essential. One should also avoid omega-6 oils (the vegetable oils: corn, safflower, sunflower, canola, soybean and peanut oils), since they greatly enhance inflammation and depress immunity. The EPA component of fish oils (omega-3 oils) is also a powerful immune suppressant. DHA is not.
A healthy immune system means that you can fight infections efficiently and rapidly.
Regular exercise, such as brisk walking or weight exercises three to five times a week also boost immunity, while extreme exercise suppresses immunity. Sugar and refined carbohydrates also suppress immunity and inflame the brain. Exercise protects the brain from aging effects and from degeneration.
Adequate sleep is also vital to both brain health and good immune function.
Pubic health officials and spokesmen for the major medical societies are lying to the public concerning vaccine safety. We now possess sufficient information from a great number of studies to halt this disastrous vaccine policy. We are facing a medial disaster in this country, which is already well on its way.
McGeer PL and McGeer EG. Local neuroinflammation and progression of Alzheimer's disease. J Neurovirology 202; 8: 529-538.
Tavares RG, et al. Quinolinic acid stimulates synaptosomal glutamate release and inhibits glutamate uptake into astrocytes. Neurochem Int 2002; 40: 621-627.
Eastman CL, et al. Increased brain quinolinic acid production in mice infected with a neurotropic measles virus. Exp Neurol 1994; 125; 119-124.
Glass JD and Wesselingh SL. Microglia in HIV-associated neurological diseases. Microsc Res Tech 2001; 54: 95-105.
Turowski RC and Troozzi PL. Central Nervous System toxicities of cytokine therapy: In: Plotnikoff NP, et al, Eds. Cytokines, Stress and Immunity. Boca Raton, CRC Pres, 1998, pp 93-114.
Mrak RE, et al. Glail cytokines and Alzheimer's disease: Review and pathogenic implications. Human Pathol 1995; 26: 816-823.
Klatschmidt C, et al. Stimulation of inotropic glutamate receptors activates transcription factor NFkB in primary neurons. Proc Nat Acad Sci USA 1995; 92: 9618-9622.
Gao HM, et al Distinct role for microglia in rotenone-induced degeneration of dopaminergic neurons. J Neurosci 2002; 22: 782-790.
Dyatlov VA et al. neonatal lead exposure potentates sickness behavior by Listeria monocytogenes infection in mice. Brain Behav Immun 2002; 16: 477-492.
Nakai Y, et al. Apoptosis and microglial activation in influenza encephalopathy. Acta Neuropath (Berl) 2003; 105: 233-239.
Anderson T et al. NMDA-receptor antagonist prevents measles virus-induced neurodegeneration. Eur J Neurosci 1991; 3: 66-71.
Conner TJ, et al. Depression stress immunological activation: the role of cytokines in depressive disorders. Life Sciences 1998; 62: 583-606.
Renault PF, et al. Psychiatric complications of long-term ineterferon-alpha therapy. Arch Internal Medicine 1987; 147: 1577-1580.
Adams F et al. Neuropsychiatric manifestations of human leukocyte interferon therapy in patients with cancer. JAMA 1984; 252: 938-941.
Broderick PA, et al. Interleukin-1a alters hippocampal and norepinephrine release during open field behavior in Sprague-Dawley animals: differences from the Fawn-Hooded animal model of depression. Prog Neuropsychopharmacol Biology 2002; 26: 1355-1372.
Katayama Y, et al. Detection of measles virus nucleoprotein mRNA in autopsied brain tissues. J General Virology 1995; 76: 3201-3204.
Nicolson GL et al. High frequency of systemic mycoplasma infections in Gulf War Veterans and civilians with amyotrophic lateral sclerosis. J Clin Sci 2002; 9: 525-529.
Blaylock RL. Interaction of cytokines, excitotoxins, and reactive nitrogen and oxygen species in autism spectrum disorders. JANA 2003; 6: 21-35.
Blaylock RL. Central role of excitotoxicity in autism. JANA 2003; 6: 7-19.
Blaylock RL. Food additive excitotoxins and degenerative brain disorders. Medical Sentinel 1999; 4: 212-215.
Blaylock RL. Chronic microglial activation and excitotoxicity secondary to excessive immune stimulation: Possible factors in Gulf War Syndrome and Autism. J Amer Phys Surg 2004; 9: 46-51.
Pilc A, et al. Mood disorders: regulation by metabotropic glutamate receptors. Biochem Pharmacol 2007; (Epub ahead of print)
Palucha A, Pilc A. The involvement of glutamate in the pathophysiology of depression. 2005; 18: 262-268.
Paul IA, Skolnick P. Glutamate and depression: clinical and preclinical studies. Ann NY Acad Sci 2003; 1003: 250-272.
Pittenger C, et al. The NMDA receptor as a therapeutic target in major depressive disorder. CNS Neurol Disorders Drug Targets 2007; 6: 101-115.
Magaki S et al. Increased production of inflammatory cytokines in mild cognitive impairment. Exp Gerontol 2007; 42: 233-240.
Gao H-M et al. Synergistic dopaminergic neurotoxicity if the pesticide rotenone and inflammogen lipopolysacchride: relevance to the etiology of Parkinson's disease. J Neurosciences 2003; 23: 1228-1236.
Holmes C et al. Systemic infection, interleukin 1ß, and cognitive decline. J Neurol Neurosurgery Psychiatry 2003; 74: 788-789.
Godbout JP et al. Exaggerated neuroinflammation and sickness behavior in aged mice after activation of the peripheral innate immune system. The FASEB J 2005; 19: 1329-1331.
Perry VH et al. The impact of infection on the progression of neurodegenerative disease. Nature Rev Neuroscience 2003;4: 103-112.
Feiring B et al. Persisting responses indicating long-term protection after booster dose with meningococcal group B outer membrane vesicle vaccine. Clin Vaccine Immunology 2006; 13: 790-796.
Vaccine Excepients and Media Summery Center for Disease Control and Prevention. (also the source for recommended vaccines for adults and children). Dr. Mercola's Comments:
First, I’d like to thank Dr. Russell Blaylock for his highly informative article on this vital issue. He is one of my main contributing editors, and a valued colleague and friend. As a board-certified neurosurgeon who has written over 30 papers published in peer-reviewed scientific journals, Dr. Blaylock is an expert in the field of excitotoxicity. His papers on the connection between excitotoxicity and fluoride neurotoxiocity, and autism and the Gulf War Syndrome have received praise from leading authorities in each of these areas of research.
I realize that the issue of vaccination is quite controversial and is one of the bedrocks of "prevention" in conventional medicine and that anyone who opposes them is viewed as a dangerous quack and threat to the public health. I understand this because this was precisely the view I had when I graduated medical school.
However, after more than two decades of practice, I encountered hundreds of vaccine casualties that spurred me to carefully review the evidence, and I came to a completely different conclusion.
Those at Greatest Risk are Getting the Most Vaccinations
Both infants and the elderly are high-risk groups when it comes to the destructive impact vaccines can have on their health. And yet, these are the two groups targeted with the most recommended vaccines – often being given multiple shots at a time.
I strongly encourage you to review the evidence before you expose yourself or your children to these potentially dangerous injections. I am convinced that their questionable benefits are far outweighed by their dangerous side effects.
As Dr. Blaylock explained in detail above, vaccinations are highly neurotoxic, and are associated with many neurological disorders, such as:
Degenerative Brain Disorders
ADD
Autism
Epilepsy and convulsions
Mental Retardation
Depression and Anxiety
Central Nervous System Disorders
Paralysis
Guillain-Barre Syndrome
Nerve Deafness
Blindness
SIDS
For example, autism was virtually unheard of before vaccinations; its emergence precisely parallels mass vaccination programs. ADD and learning disorders in children are also now being traced to childhood vaccinations. Brain damage, at any age, is by far the most common adverse reaction associated with vaccinations, although their actual numbers are not often reported correctly.
Don’t Trade the Flu for Dementia
Vaccines, ALL vaccines, are immune suppressing, meaning they lower your immune functions. The chemicals and adjuvants in the vaccines depress your immune system; the virus present depresses immune function, and the foreign DNA/RNA from animal tissues depresses immunity -- that is the trade-off you are risking.
The medical thought is that it’s okay to trade a small overall immune depression for immunity to one disease. However, this trade is not at all in your favor when you consider the fact that you’re trading a TOTAL immune system depression, which is your main defense against ALL known disease -- including millions of pathogens, for a temporary immunity against just one disease. And that’s optimistic; many vaccines simply do not work and offer no immunity whatsoever.
There are alternate and vastly safer methods of protecting yourself and your children against disease, and it all begins with a truly healthy diet, as outlined in my eating plan.
Of course, drug manufacturers and the governments they have purchased don't want you to believe that the foods you consume, and the lifestyle habits you adopt are the PRIMARY SOLUTIONS to establishing immunity to diseases and living longer.
Avoiding vaccinations of all kinds tends to look like the better choice the more you know about the subject, and doing your research could literally mean the difference between life and death.
Related Articles:
Vaccinations Prevent Health Vaccines and Immune Suppression The Truth Behind the Vaccine Coverup
Monday, February 25, 2008
Cinnamon and Honey the Miracle Cure
Facts on honey and cinnamon: It is found that a mixture of honey and cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side effects for any kind of diseases.
Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a magazine in Canada, in its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:
HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also those who have already had an attack, if they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
ARTHRITIS:
Arthritis patients may take daily, morning, and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half teaspoon cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.
TOOTHACHE:
Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.
CHOLESTEROL:
Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said journal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS:
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.
UPSET STOMACH:
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS:
According to the studies done in India and Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM:
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.
INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.
INFLUENZA:
A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.
LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even a 100 year old, starts performing the chores of a 20-year-old.
PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.
SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
WEIGHT LOSS:
Daily in the morning one half hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
CANCER:
Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.
FATIGUE:
Recent studies have shown that the sugar content of honey is more helpful rather than! than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the bo dy within a week.
BAD BREATH:
People of South America, first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.
HEARING LOSS:
Daily morning and night honey and cinnamon powder, taken in equal parts restore hearing.
Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it! } ]
this is a message my friend sent me
www.matchdoctor.com/blog_82010/cinamon_and_honey_the_miracle_cure.html
Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a magazine in Canada, in its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:
HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also those who have already had an attack, if they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
ARTHRITIS:
Arthritis patients may take daily, morning, and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half teaspoon cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.
TOOTHACHE:
Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.
CHOLESTEROL:
Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said journal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS:
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.
UPSET STOMACH:
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS:
According to the studies done in India and Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM:
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.
INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.
INFLUENZA:
A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.
LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even a 100 year old, starts performing the chores of a 20-year-old.
PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.
SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
WEIGHT LOSS:
Daily in the morning one half hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
CANCER:
Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.
FATIGUE:
Recent studies have shown that the sugar content of honey is more helpful rather than! than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the bo dy within a week.
BAD BREATH:
People of South America, first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.
HEARING LOSS:
Daily morning and night honey and cinnamon powder, taken in equal parts restore hearing.
Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it! } ]
this is a message my friend sent me
www.matchdoctor.com/blog_82010/cinamon_and_honey_the_miracle_cure.html
Saturday, February 23, 2008
Newest Research On Why You Should Avoid Soy
Cinderella's Dark Side
The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat - even in Asia. During the Chou Dynasty (1134-246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice.
However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.13
The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.
At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.
The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.
These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.
In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy also contains goitrogens - substances that depress thyroid function.
Additionally 99% a very large percentage of soy is genetically modified and it also has one of the highest percentages contamination by pesticides of any of our foods.
Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.
Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15
Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.
The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans.
When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.
Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.
Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system.
Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a "spacey" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.
Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet - whatever may be its other deficiencies - is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20
Soy Protein Isolate: Not So Friendly
Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.
SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.
Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).
Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22)
But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth.
Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.25
In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27
Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.
In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods.
An example is "Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age", sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilized and brought into better health by feeding them native foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar.
All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was "adequate", so the experiment was declared a success.
Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited "occasionally", usually after finishing a meal; that over half suffered from periods of moderate diarrhea; that some had upper respiratory infections; and that others suffered from rash and fever.
It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products - notably, vitamins A, D and B12, iron, iodine and zinc.
Marketing The Perfect Food
"Just imagine you could grow the perfect food. This food not only would provide affordable nutrition, but also would be delicious and easy to prepare in a variety of ways. It would be a healthful food, with no saturated fat. In fact, you would be growing a virtual fountain of youth on your back forty."
The author is Dean Houghton, writing for The Furrow,2 a magazine published in 12 languages by John Deere. "This ideal food would help prevent, and perhaps reverse, some of the world's most dreaded diseases. You could grow this miracle crop in a variety of soils and climates. Its cultivation would build up, not deplete, the land...this miracle food already exists... It's called soy."
Just imagine. Farmers have been imagining - and planting more soy. What was once a minor crop, listed in the 1913 US Department of Agriculture (USDA) handbook not as a food but as an industrial product, now covers 72 million acres of American farmland. Much of this harvest will be used to feed chickens, turkeys, pigs, cows and salmon. Another large fraction will be squeezed to produce oil for margarine, shortenings and salad dressings.
Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product - the defatted, high-protein soy chips - and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors' ugly duckling, into a New Age Cinderella.
The new fairy-tale food has been marketed not so much for her beauty but for her virtues. Early on, products based on soy protein isolate were sold as extenders and meat substitutes - a strategy that failed to produce the requisite consumer demand. The industry changed its approach.
"The quickest way to gain product acceptability in the less affluent society," said an industry spokesman, "is to have the product consumed on its own merit in a more affluent society."3 So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young.
The competition - meat, milk, cheese, butter and eggs - has been duly demonised by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.
Marketing Costs Money
This is especially when it needs to be bolstered with "research", but there's plenty of funds available. All soybean producers pay a mandatory assessment of one-half to one per cent of the net market price of soybeans. The total - something like US$80 million annually4 - supports United Soybean's program to "strengthen the position of soybeans in the marketplace and maintain and expand domestic and foreign markets for uses for soybeans and soybean products".
State soybean councils from Maryland, Nebraska, Delaware, Arkansas, Virginia, North Dakota and Michigan provide another $2.5 million for "research".5 Private companies like Archer Daniels Midland also contribute their share. ADM spent $4.7 million for advertising on Meet the Press and $4.3 million on Face the Nation during the course of a year.6
Public relations firms help convert research projects into newspaper articles and advertising copy, and law firms lobby for favorable government regulations. IMF money funds soy processing plants in foreign countries, and free trade policies keep soybean abundance flowing to overseas destinations.
The push for more soy has been relentless and global in its reach. Soy protein is now found in most supermarket breads. It is being used to transform "the humble tortilla, Mexico's corn-based staple food, into a protein-fortified 'super-tortilla' that would give a nutritional boost to the nearly 20 million Mexicans who live in extreme poverty".7 Advertising for a new soy-enriched loaf from Allied Bakeries in Britain targets menopausal women seeking relief from hot flushes. Sales are running at a quarter of a million loaves per week.8
The soy industry hired Norman Robert Associates, a public relations firm, to "get more soy products onto school menus".9 The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches. The NuMenu program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. "With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat."
Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year.10 Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept - one that tastes like a milkshake, but without the guilt.
Processing miracles, good packaging, massive advertising and a marketing strategy that stresses the products' possible health benefits account for increasing sales to all age groups. For example, reports that soy helps prevent prostate cancer have made soy milk acceptable to middle-aged men. "You don't have to twist the arm of a 55- to 60-year-old guy to get him to try soy milk," says Mark Messina. Michael Milken, former junk bond financier, has helped the industry shed its hippie image with well-publicized efforts to consume 40 grams of soy protein daily.
America today, tomorrow the world. Soy milk sales are rising in Canada, even though soy milk there costs twice as much as cow's milk. Soybean milk processing plants are sprouting up in places like Kenya.11 Even China, where soy really is a poverty food and whose people want more meat, not tofu, has opted to build Western-style soy factories rather than develop western grasslands for grazing animals.12
FDA Health Claim Challenged
On October 25, 1999 the US Food and Drug Administration (FDA) decided to allow a health claim for products "low in saturated fat and cholesterol" that contain 6.25 grams of soy protein per serving. Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.
The best marketing strategy for a product that is inherently unhealthy is, of course, a health claim.
"The road to FDA approval," writes a soy apologist, "was long and demanding, consisting of a detailed review of human clinical data collected from more than 40 scientific studies conducted over the last 20 years. Soy protein was found to be one of the rare foods that had sufficient scientific evidence not only to qualify for an FDA health claim proposal but to ultimately pass the rigorous approval process."29
The "long and demanding" road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that "only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering".
In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phyto-estrogens and substituting a claim for soy protein - a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition.
The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.
The FDA had also received, early in 1998, the final British Government report on phytoestrogens, which failed to find much evidence of benefit and warned against potential adverse effects.30
Even with the change to soy protein isolate, FDA bureaucrats engaged in the "rigorous approval process" were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.31
One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research.32 Their pleas for warning labels were dismissed as unwarranted.
"Sufficient scientific evidence" of soy's cholesterol-lowering properties is drawn largely from a 1995 meta-analysis by Dr James Anderson, sponsored by Protein Technologies International and published in the New England Journal of Medicine.33
A meta-analysis is a review and summary of the results of many clinical studies on the same subject. Use of meta-analyses to draw general conclusions has come under sharp criticism by members of the scientific community.
"Researchers substituting meta-analysis for more rigorous trials risk making faulty assumptions and indulging in creative accounting," says Sir John Scott, President of the Royal Society of New Zealand. "Like is not being lumped with like. Little lumps and big lumps of data are being gathered together by various groups."34
There is the added temptation for researchers, particularly researchers funded by a company like Protein Technologies International, to leave out studies that would prevent the desired conclusions. Dr Anderson discarded eight studies for various reasons, leaving a remainder of twenty-nine.
The published report suggested that individuals with cholesterol levels over 250 mg/dl would experience a "significant" reduction of 7 to 20 per cent in levels of serum cholesterol if they substituted soy protein for animal protein. Cholesterol reduction was insignificant for individuals whose cholesterol was lower than 250 mg/dl.
In other words, for most of us, giving up steak and eating vegieburgers instead will not bring down blood cholesterol levels. The health claim that the FDA approved "after detailed review of human clinical data" fails to inform the consumer about these important details.
Research that ties soy to positive effects on cholesterol levels is "incredibly immature", said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory.35 He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls - deaths from stroke, cancer, intestinal disorders, accident and suicide.36
Cholesterol-lowering measures in the US have fuelled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.
The new FDA ruling does not allow any claims about cancer prevention on food packages, but that has not restrained the industry and its marketers from making them in their promotional literature.
"In addition to protecting the heart," says a vitamin company brochure, "soy has demonstrated powerful anticancer benefits...the Japanese, who eat 30 times as much soy as North Americans, have a lower incidence of cancers of the breast, uterus and prostate."37
Indeed they do. But the Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver.38 Asians throughout the world also have high rates of thyroid cancer.39 The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats.
Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women - less than two teaspoons.40 The famous Cornell China Study, conducted by Colin T. Campbell, found that legume consumption in China varied from 0 to 58 grams per day, with a mean of about twelve.41
Assuming that two-thirds of legume consumption is soy, then the maximum consumption is about 40 grams, or less than three tablespoons per day, with an average consumption of about nine grams, or less than two teaspoons. A survey conducted in the 1930s found that soy foods accounted for only 1.5 per cent of calories in the Chinese diet, compared with 65 per cent of calories from pork.42 (Asians traditionally cooked with lard, not vegetable oil!)
Traditionally fermented soy products make a delicious, natural seasoning that may supply important nutritional factors in the Asian diet. But except in times of famine, Asians consume soy products only in small amounts, as condiments, and not as a replacement for animal foods - with one exception. Celibate monks living in monasteries and leading a vegetarian lifestyle find soy foods quite helpful because they dampen libido.
It was a 1994 meta-analysis by Mark Messina, published in Nutrition and Cancer, that fuelled speculation on soy's anticarcinogenic properties.43 Messina noted that in 26 animal studies, 65 per cent reported protective effects from soy. He conveniently neglected to include at least one study in which soy feeding caused pancreatic cancer - the 1985 study by Rackis.44 In the human studies he listed, the results were mixed.
A few showed some protective effect, but most showed no correlation at all between soy consumption and cancer rates. He concluded that "the data in this review cannot be used as a basis for claiming that soy intake decreases cancer risk". Yet in his subsequent book, The Simple Soybean and Your Health, Messina makes just such a claim, recommending one cup or 230 grams of soy products per day in his "optimal" diet as a way to prevent cancer.
Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996, researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies.45 A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle - a discovery that led the study authors to conclude that women should not consume soy products to prevent breast cancer.46
Phytoestrogens: Panacea Or Poison?
The male species of tropical birds carries the drab plumage of the female at birth and 'colors up' at maturity, somewhere between nine and 24 months.
In 1991, Richard and Valerie James, bird breeders in Whangerai, New Zealand, purchased a new kind of feed for their birds - one based largely on soy protein.47 When soy-based feed was used, their birds 'colored up' after just a few months. In fact, one bird-food manufacturer claimed that this early development was an advantage imparted by the feed.
A 1992 ad for Roudybush feed formula showed a picture of the male crimson rosella, an Australian parrot that acquires beautiful red plumage at 18 to 24 months, already brightly colored at 11 weeks old.
Unfortunately, in the ensuing years, there was decreased fertility in the birds, with precocious maturation, deformed, stunted and stillborn babies, and premature deaths, especially among females, with the result that the total population in the aviaries went into steady decline.
The birds suffered beak and bone deformities, goiter, immune system disorders and pathological, aggressive behavior. Autopsy revealed digestive organs in a state of disintegration. The list of problems corresponded with many of the problems the Jameses had encountered in their two children, who had been fed soy-based infant formula.
Startled, aghast, angry, the Jameses hired toxicologist Mike Fitzpatrick. PhD, to investigate further. Dr Fitzpatrick's literature review uncovered evidence that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukemia; and, in studies dating back to the 1950s,48 that genistein in soy causes endocrine disruption in animals.
Dr Fitzpatrick also analyzed the bird feed and found that it contained high levels of phytoestrogens, especially genistein. When the Jameses discontinued using soy-based feed, the flock gradually returned to normal breeding habits and behavior.
The Jameses embarked on a private crusade to warn the public and government officials about toxins in soy foods, particularly the endocrine-disrupting isoflavones, genistein and diadzen. Protein Technology International received their material in 1994.
In 1991, Japanese researchers reported that consumption of as little as 30 grams or two tablespoons of soybeans per day for only one month resulted in a significant increase in thyroid-stimulating hormone.49 Diffuse goiter and hypothyroidism appeared in some of the subjects and many complained of constipation, fatigue and lethargy, even though their intake of iodine was adequate.
In 1997, researchers from the FDA's National Center for Toxicological Research made the embarrassing discovery that the goitrogenic components of soy were the very same isoflavones.50
Twenty-five grams of soy protein isolate, the minimum amount PTI claimed to have cholesterol-lowering effects, contains from 50 to 70 mg of isoflavones. It took only 45 mg of isoflavones in premenopausal women to exert significant biological effects, including a reduction in hormones needed for adequate thyroid function. These effects lingered for three months after soy consumption was discontinued.51
One hundred grams of soy protein - the maximum suggested cholesterol-lowering dose, and the amount recommended by Protein Technologies International - can contain almost 600 mg of isoflavones,52 an amount that is undeniably toxic. In 1992, the Swiss health service estimated that 100 grams of soy protein provided the estrogenic equivalent of the Pill.53
In vitro studies suggest that isoflavones inhibit synthesis of estradiol and other steroid hormones.54 Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals including mice, cheetah, quail, pigs, rats, sturgeon and sheep.55
It is the isoflavones in soy that are said to have a favorable effect on postmenopausal symptoms, including hot flushes, and protection from osteoporosis. Quantification of discomfort from hot flushes is extremely subjective, and most studies show that control subjects report reduction in discomfort in amounts equal to subjects given soy.56 The claim that soy prevents osteoporosis is extraordinary, given that soy foods block calcium and cause vitamin D deficiencies.
If Asians indeed have lower rates of osteoporosis than Westerners, it is because their diet provides plenty of vitamin D from shrimp, lard and seafood, and plenty of calcium from bone broths. The reason that Westerners have such high rates of osteoporosis is because they have substituted soy oil for butter, which is a traditional source of vitamin D and other fat-soluble activators needed for calcium absorption.
Birth Control Pills For Babies
But it was the isoflavones in infant formula that gave the Jameses the most cause for concern. In 1998, investigators reported that the daily exposure of infants to isoflavones in soy infant formula is 6 to11 times higher on a body-weight basis than the dose that has hormonal effects in adults consuming soy foods. Circulating concentrations of isoflavones in infants fed soy-based formula were 13,000 to 22,000 times higher than plasma estradiol concentrations in infants on cow's milk formula.57
Approximately 25 per cent of bottle-fed children in the US receive soy-based formula - a much higher percentage than in other parts of the Western world. Fitzpatrick estimated that an infant exclusively fed soy formula receives the estrogenic equivalent (based on body weight) of at least five birth control pills per day.58 By contrast, almost no phytoestrogens have been detected in dairy-based infant formula or in human milk, even when the mother consumes soy products.
Scientists have known for years that soy-based formula can cause thyroid problems in babies. But what are the effects of soy products on the hormonal development of the infant, both male and female?
Male infants undergo a "testosterone surge" during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, the infant is programmed to express male characteristics after puberty, not only in the development of his sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior.
In monkeys, deficiency of male hormones impairs the development of spatial perception (which, in humans, is normally more acute in men than in women), of learning ability and of visual discrimination tasks (such as would be required for reading).59 It goes without saying that future patterns of sexual orientation may also be influenced by the early hormonal environment.
Male children exposed during gestation to diethylstilbestrol (DES), a synthetic estrogen that has effects on animals similar to those of phytoestrogens from soy, had testes smaller than normal on manturation.60
Learning disabilities, especially in male children, have reached epidemic proportions. Soy infant feeding - which began in earnest in the early 1970s - cannot be ignored as a probable cause for these tragic developments.
As for girls, an alarming number are entering puberty much earlier than normal, according to a recent study reported in the journal Pediatrics.61 Investigators found that one per cent of all girls now show signs of puberty, such as breast development or pubic hair, before the age of three; by age eight, 14.7 per cent of white girls and almost 50 per cent of African-American girls have one or both of these characteristics.
New data indicate that environmental estrogens such as PCBs and DDE (a breakdown product of DDT) may cause early sexual development in girls.62 In the 1986 Puerto Rico Premature Thelarche study, the most significant dietary association with premature sexual development was not chicken - as reported in the press - but soy infant formula.63
The consequences of this truncated childhood are tragic. Young girls with mature bodies must cope with feelings and urges that most children are not well-equipped to handle. And early maturation in girls is frequently a harbinger for problems with the reproductive system later in life, including failure to menstruate, infertility and breast cancer.
Parents who have contacted the Jameses recount other problems associated with children of both sexes who were fed soy-based formula, including extreme emotional behavior, asthma, immune system problems, pituitary insufficiency, thyroid disorders and irritable bowel syndrome - the same endocrine and digestive havoc that afflicted the Jameses' parrots.
Dissension In The Ranks
Organizers of the Third International Soy Symposium would be hard-pressed to call the conference an unqualified success. On the second day of the symposium, the London-based Food Commission and the Weston A. Price Foundation of Washington, DC, held a joint press conference, in the same hotel as the symposium, to present concerns about soy infant formula.
Industry representatives sat stony-faced through the recitation of potential dangers and a plea from concerned scientists and parents to pull soy-based infant formula from the market. Under pressure from the Jameses, the New Zealand Government had issued a health warning about soy infant formula in 1998; it was time for the American government to do the same.
On the last day of the symposium, presentations on new findings related to toxicity sent a well-oxygenated chill through the giddy helium hype. Dr Lon White reported on a study of Japanese Americans living in Hawaii, that showed a significant statistical relationship between two or more servings of tofu a week and "accelerated brain aging".64
Those participants who consumed tofu in mid-life had lower cognitive function in late life and a greater incidence of Alzheimer's disease and dementia. "What's more," said Dr White, "those who ate a lot of tofu, by the time they were 75 or 80 looked five years older".65 White and his colleagues blamed the negative effects on isoflavones - a finding that supports an earlier study in which postmenopausal women with higher levels of circulating estrogen experienced greater cognitive decline.66
Scientists Daniel Sheehan and Daniel Doerge, from the National Center for Toxicological Research, ruined PTI's day by presenting findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones.67
"The association between soybean consumption and goiter in animals and humans has a long history," wrote Dr Doerge. "Current evidence for the beneficial effects of soy requires a full understanding of potential adverse effects as well."
Dr Claude Hughes reported that rats born to mothers that were fed genistein had decreased birth weights compared to controls, and onset of puberty occurred earlier in male offspring.68 His research suggested that the effects observed in rats "...will be at least somewhat predictive of what occurs in humans.
There is no reason to assume that there will be gross malformations of fetuses but there may be subtle changes, such as neurobehavioral attributes, immune function and sex hormone levels." The results, he said, "could be nothing or could be something of great concern...if mom is eating something that can act like sex hormones, it is logical to wonder if that could change the baby's development".69
A study of babies born to vegetarian mothers, published in January 2000, indicated just what those changes in baby's development might be. Mothers who ate a vegetarian diet during pregnancy had a fivefold greater risk of delivering a boy with hypospadias, a birth defect of the penis.70 The authors of the study suggested that the cause was greater exposure to phytoestrogens in soy foods popular with vegetarians.
Problems with female offspring of vegetarian mothers are more likely to show up later in life. While soy's estrogenic effect is less than that of diethylstilbestrol (DES), the dose is likely to be higher because it's consumed as a food, not taken as a drug. Daughters of women who took DES during pregnancy suffered from infertility and cancer when they reached their twenties.
Question Marks Over GRAS Status
Lurking in the background of industry hype for soy is the nagging question of whether it's even legal to add soy protein isolate to food. All food additives not in common use prior to 1958, including casein protein from milk, must have GRAS (Generally Recognized As Safe) status. In 1972, the Nixon administration directed a re-examination of substances believed to be GRAS, in the light of any scientific information then available.
This re-examination included casein protein that became codified as GRAS in 1978. In 1974, the FDA obtained a literature review of soy protein because, as soy protein had not been used in food until 1959 and was not even in common use in the early 1970s, it was not eligible to have its GRAS status grandfathered under the provisions of the Food, Drug and Cosmetic Act.71
The scientific literature up to 1974 recognized many antinutrients in factory-made soy protein, including trypsin inhibitors, phytic acid and genistein. But the FDA literature review dismissed discussion of adverse impacts, with the statement that it was important for "adequate processing" to remove them.
Genistein could be removed with an alcohol wash, but it was an expensive procedure that processors avoided. Later studies determined that trypsin inhibitor content could be removed only with long periods of heat and pressure, but the FDA has imposed no requirements for manufacturers to do so.
The FDA was more concerned with toxins formed during processing, specifically nitrites and lysinoalanine.72 Even at low levels of consumption - averaging one-third of a gram per day at the time - the presence of these carcinogens was considered too great a threat to public health to allow GRAS status.
Soy protein did have approval for use as a binder in cardboard boxes, and this approval was allowed to continue, as researchers considered that migration of nitrites from the box into the food contents would be too small to constitute a cancer risk. FDA officials called for safety specifications and monitoring procedures before granting of GRAS status for food.
These were never performed. To this day, use of soy protein is codified as GRAS only for this limited industrial use as a cardboard binder. This means that soy protein must be subject to premarket approval procedures each time manufacturers intend to use it as a food or add it to a food.
Soy protein was introduced into infant formula in the early 1960s. It was a new product with no history of any use at all. As soy protein did not have GRAS status, premarket approval was required. This was not and still has not been granted. The key ingredient of soy infant formula is not recognized as safe.
The Next Asbestos?
"Against the backdrop of widespread praise...there is growing suspicion that soy - despite its undisputed benefits - may pose some health hazards," writes Marian Burros, a leading food writer for the New York Times. More than any other writer, Ms Burros's endorsement of a low-fat, largely vegetarian diet has herded Americans into supermarket aisles featuring soy foods.
Yet her January 26, 2000 article, "Doubts Cloud Rosy News on Soy", contains the following alarming statement: "Not one of the 18 scientists interviewed for this column was willing to say that taking isoflavones was risk free." Ms Burros did not enumerate the risks, nor did she mention that the recommended 25 daily grams of soy protein contain enough isoflavones to cause problems in sensitive individuals, but it was evident that the industry had recognized the need to cover itself.
Because the industry is extremely exposed...contingency lawyers will soon discover that the number of potential plaintiffs can be counted in the millions and the pockets are very, very deep. Juries will hear something like the following: "The industry has known for years that soy contains many toxins.
At first they told the public that the toxins were removed by processing. When it became apparent that processing could not get rid of them, they claimed that these substances were beneficial. Your government granted a health claim to a substance that is poisonous, and the industry lied to the public to sell more soy."
The "industry" includes merchants, manufacturers, scientists, publicists, bureaucrats, former bond financiers, food writers, vitamin companies and retail stores. Farmers will probably escape because they were duped like the rest of us. But they need to find something else to grow before the soy bubble bursts and the market collapses: grass-fed livestock, designer vegetables...or hemp to make paper for thousands and thousands of legal briefs.
Extracted from Nexus Magazine, Volume 7, Number 3 (April-May 2000)
About the Authors:
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the Weston A. Price Foundation, Washington, DC (www.WestonAPrice.org)
Mary G. Enig, Ph.D., a nutritionist widely known for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland.
She received her PhD in Nutritional Sciences from the University of Maryland, College Park in 1984, taught a graduate course in nutrient-drug interactions for the University's Graduate Program in Nutritional Sciences, and held a Faculty Research Associateship from 1984 through 1991 with the Lipids Research Group in the Department of Chemistry and Biochemistry.
Dr. Enig is a Fellow of the American College of Nutrition, and a member of the American Institute of Nutrition. Her many years of experience as a "bench chemist" in the analysis of food fats and oils, provides a foundation for her active roles in food labeling and composition issues at the federal and state levels.
Dr. Enig is a Consulting Editor to the "Journal of the American College of Nutrition" and formerly served as a Contributing Editor to "Clinical Nutrition." She has published 14 scientific papers on the subject of food fats and oils, several chapters on nutrition for books, and presented over 35 scientific papers on food and nutrition topics.
She is the President of the Maryland Nutritionists Association, past President of the Coalition of Nutritionists of Maryland and was appointed by the Governor in 1986 to the Maryland State Advisory Council on Nutrition and served as the Chairman of the Health Subcommittee until the Council was disbanded in 1988.
COMMENT:
Sally Fallon and Dr. Enig are to be highly commended for this much needed soy update. Together they have compiled the most definitive document to date on why one should avoid soy. This is a MAJOR work and I am hoping to promote it for the national media attention that it deserves.
Another article on How Much Soy Asians Actually Eat
ENDNOTES:
1. Program for the Third International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Sunday, October 31, through Wednesday, November 3, 1999, Omni Shoreham Hotel, Washington, DC.
2. Houghton, Dean, "Healthful Harvest", The Furrow, January 2000, pp. 10-13.
3. Coleman, Richard J., "Vegetable Protein - A Delayed Birth?" Journal of the American Oil Chemists' Society 52:238A, April 1975.
4. See www/unitedsoybean.org.
5. These are listed in www.soyonlineservice.co.nz.
6. Wall Street Journal, October 27, 1995.
7. Smith, James F., "Healthier tortillas could lead to healthier Mexico", Denver Post, August 22, 1999, p. 26A.
8. "Bakery says new loaf can help reduce hot flushes", Reuters, September 15, 1997.
9. "Beefing Up Burgers with Soy Products at School", Nutrition Week, Community Nutrition Institute, Washington, DC, June 5, 1998, p. 2.
10. Urquhart, John, "A Health Food Hits Big Time", Wall Street Journal, August 3, 1999, p. B1
11. "Soyabean Milk Plant in Kenya", Africa News Service, September 1998.
12. Simoons, Frederick J., Food in China: A Cultural and Historical Inquiry, CRC Press, Boca Raton, 1991, p. 64.
13. Katz, Solomon H., "Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems", Nutritional Anthropology, Alan R. Liss Inc., 1987, p. 50.
14. Rackis, Joseph J. et al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.
15. Van Rensburg et al., "Nutritional status of African populations predisposed to esophageal cancer", Nutrition and Cancer, vol. 4, 1983, pp. 206-216; Moser, P.B. et al., "Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breastfed infants", American Journal of Clinical Nutrition 47:729-734, April 1988; Harland, B.F. et al., "Nutritional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovovegetarian Trappist monks: 10 years later", Journal of the American Dietetic Association 88:1562-1566, December 1988.
16. El Tiney, A.H., "Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan", Journal of Food Composition and Analysis (1989) 2:6778.
17. Ologhobo, A.D. et al., "Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing", Journal of Food Science 49(1):199-201, January/February 1984.
18. Sandstrom, B. et al., "Effect of protein level and protein source on zinc absorption in humans", Journal of Nutrition 119(1):48-53, January 1989; Tait, Susan et al., "The availability of minerals in food, with particular reference to iron", Journal of Research in Society and Health 103(2):74-77, April 1983.
19. Phytate reduction of zinc absorption has been demonstrated in numerous studies. These results are summarised in Leviton, Richard, Tofu, Tempeh, Miso and Other Soyfoods: The 'Food of the Future' - How to Enjoy Its Spectacular Health Benefits, Keats Publishing, Inc., New Canaan, CT, USA, 1982, p. 1415.
20. Mellanby, Edward, "Experimental rickets: The effect of cereals and their interaction with other factors of diet and environment in producing rickets", Journal of the Medical Research Council 93:265, March 1925; Wills, M.R. et al., "Phytic Acid and Nutritional Rickets in Immigrants", The Lancet, April 8,1972, pp. 771-773.
21. Rackis et al., ibid.
22. Rackis et al., ibid., p. 232.
23. Wallace, G.M., "Studies on the Processing and Properties of Soymilk", Journal of Science and Food Agriculture 22:526-535, October 1971.
24. Rackis, et al., ibid., p. 22; "Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients", prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (9650 Rockville Pike, Bethesda, MD 20014), USA, Contract No. FDA 223-75-2004, 1979.
25. See www/truthinlabeling.org.
26. Rackis, Joseph, J., "Biological and Physiological Factors in Soybeans", Journal of the American Oil Chemists' Society 51:161A-170A, January 1974.
27. Rackis, Joseph J. et al., "The USDA trypsin inhibitor study", ibid.
28. Torum, Benjamin, "Nutritional Quality of Soybean Protein Isolates: Studies in Children of Preschool Age", in Soy Protein and Human Nutrition, Harold L Wilcke et al. (eds), Academic Press, New York, 1979.
29. Zreik, Marwin, CCN, "The Great Soy Protein Awakening", Total Health 32(1), February 2000.
30. IEH Assessment on Phytoestrogens in the Human Diet, Final Report to the Ministry of Agriculture, Fisheries and Food, UK, November 1997, p. 11.
31. Food Labeling: Health Claims: Soy Protein and Coronary Heart Disease, Food and Drug Administration 21 CFR, Part 101 (Docket No. 98P-0683).
32. Sheegan, Daniel M. and Daniel R Doerge, Letter to Dockets Management Branch (HFA-305), February 18, 1999.
33. Anderson, James W. et al., "Meta-analysis of the Effects of Soy Protein Intake on Serum Lipids", New England Journal of Medicine (1995) 333:(5):276-282.
34. Guy, Camille, "Doctors warned against magic, quackery", New Zealand Herald, September 9, 1995, section 8, p. 5.
35. Sander, Kate and Hilary Wilson, "FDA approves new health claim for soy, but litte fallout expected for dairy", Cheese Market News, October 22, 1999, p. 24.
36. Enig, Mary G. and Sally Fallon, "The Oiling of America", NEXUS Magazine, December 1998-January 1999 and February-March 1999; also available at www.WestonAPrice.org.
37. Natural Medicine News (L & H Vitamins, 32-33 47th Avenue, Long Island City, NY 11101), USA, January/February 2000, p. 8.
38. Harras, Angela (ed.), Cancer Rates and Risks, National Institutes of Health, National Cancer Institute, 1996, 4th edition.
39. Searle, Charles E. (ed.), Chemical Carcinogens, ACS Monograph 173, American Chemical Society, Washington, DC, 1976.
40. Nagata, C. et al., Journal of Nutrition (1998) 128:209-213.
41. Campbell, Colin T. et al., The Cornell Project in China.
42. Chang, K.C. (ed.), Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, 1977.
43. Messina, Mark J. et al., "Soy Intake and Cancer Risk: A Review of the In Vitro and In Vivo Data", Nutrition and Cancer (1994) 21(2):113-131.
44. Rackis et al, "The USDA trypsin inhibitor study", ibid.
45. Petrakis, N.L. et al., "Stimulatory influence of soy protein isolate on breast secretion in pre- and post-menopausal women", Cancer Epid. Bio. Prev. (1996) 5:785-794.
46. Dees, C. et al., "Dietary estrogens stimulate human breast cells to enter the cell cycle", Environmental Health Perspectives (1997) 105(Suppl. 3):633-636.
47. Woodhams, D.J., "Phytoestrogens and parrots: The anatomy of an investigation", Proceedings of the Nutrition Society of New Zealand (1995) 20:22-30.
48. Matrone, G. et al., "Effect of Genistin on Growth and Development of the Male Mouse", Journal of Nutrition (1956) 235-240.
49. Ishizuki, Y. et al., "The effects on the thyroid gland of soybeans administered experimentally in healthy subjects", Nippon Naibunpi Gakkai Zasshi (1991) 767:622-629.
50. Divi, R.L. et al., "Anti-thyroid isoflavones from the soybean", Biochemical Pharmacology (1997) 54:1087-1096.
51. Cassidy, A. et al., "Biological Effects of a Diet of Soy Protein Rich in Isoflavones on the Menstrual Cycle of Premenopausal Women", American Journal of Clinical Nutrition (1994) 60:333-340.
52. Murphy, P.A., "Phytoestrogen Content of Processed Soybean Foods", Food Technology, January 1982, pp. 60-64.
53. Bulletin de L'Office Fédéral de la Santé Publique, no. 28, July 20, 1992.
54. Keung, W.M., "Dietary oestrogenic isoflavones are potent inhibitors of B-hydroxysteroid dehydrogenase of P. testosteronii", Biochemical and Biophysical Research Committee (1995) 215:1137-1144; Makela, S.I. et al., "Estrogen-specific 12 B-hydroxysteroid oxidoreductase type 1 (E.C. 1.1.1.62) as a possible target for the action of phytoestrogens", PSEBM (1995) 208:51-59.
55. Setchell, K.D.R. et al., "Dietary oestrogens - a probable cause of infertility and liver disease in captive cheetahs", Gastroenterology (1987) 93:225-233; Leopald, A.S., "Phytoestrogens: Adverse effects on reproduction in California Quail," Science (1976) 191:98-100; Drane, H.M. et al., "Oestrogenic activity of soya-bean products", Food, Cosmetics and Technology (1980) 18:425-427; Kimura, S. et al., "Development of malignant goiter by defatted soybean with iodine-free diet in rats", Gann. (1976) 67:763-765; Pelissero, C. et al., "Oestrogenic effect of dietary soybean meal on vitellogenesis in cultured Siberian Sturgeon Acipenser baeri", Gen. Comp. End. (1991) 83:447-457; Braden et al., "The oestrogenic activity and metabolism of certain isoflavones in sheep", Australian J. Agricultural Research (1967) 18:335-348.
56. Ginsburg, Jean and Giordana M. Prelevic, "Is there a proven place for phytoestrogens in the menopause?", Climacteric (1999) 2:75-78.
57. Setchell, K.D. et al., "Isoflavone content of infant formulas and the metabolic fate of these early phytoestrogens in early life", American Journal of Clinical Nutrition, December 1998 Supplement, 1453S-1461S.
58. Irvine, C. et al., "The Potential Adverse Effects of Soybean Phytoestrogens in Infant Feeding", New Zealand Medical Journal May 24, 1995, p. 318.
59. Hagger, C. and J. Bachevalier, "Visual habit formation in 3-month-old monkeys (Macaca mulatta): reversal of sex difference following neonatal manipulations of androgen", Behavior and Brain Research (1991) 45:57-63.
60. Ross, R.K. et al., "Effect of in-utero exposure to diethylstilbestrol on age at onset of puberty and on post-pubertal hormone levels in boys", Canadian Medical Association Journal 128(10):1197-8, May 15, 1983.
61. Herman-Giddens, Marcia E. et al., "Secondary Sexual Characteristics and Menses in Young Girls Seen in Office Practice: A Study from the Pediatric Research in Office Settings Network", Pediatrics 99(4):505-512, April 1997.
62. Rachel's Environment & Health Weekly 263, "The Wingspread Statement", Part 1, December 11, 1991; Colborn, Theo, Dianne Dumanoski and John Peterson Myers, Our Stolen Future, Little, Brown & Company, London, 1996.
63. Freni-Titulaer, L.W., "Premature Thelarch in Puerto Rico: A search for environmental factors", American Journal of Diseases of Children 140(12):1263-1267, December 1986.
64. White, Lon, "Association of High Midlife Tofu Consumption with Accelerated Brain Aging", Plenary Session #8: Cognitive Function, The Third International Soy Symposium, November 1999, Program, p. 26.
65. Altonn, Helen, "Too much tofu induces 'brain aging', study shows", Honolulu Star-Bulletin, November 19, 1999.
66. Journal of the American Geriatric Society (1998) 46:816-21.
67. Doerge, Daniel R., "Inactivation of Thyroid Peroxidase by Genistein and Daidzein in Vitro and in Vivo; Mechanism for Anti-Thyroid Activity of Soy", presented at the November 1999 Soy Symposium in Washington, DC, National Center for Toxicological Research, Jefferson, AR 72029, USA.
68. Hughes, Claude, Center for Women's Health and Department of Obstetrics & Gynecology, Cedars-Sinai Medical Center, Los Angeles, CA.
69. Soy Intake May Affect Fetus", Reuters News Service, November 5, 1999.
70. "Vegetarian diet in pregnancy linked to birth defect", BJU International 85:107-113, January 2000.
71. FDA ref 72/104, Report FDABF GRAS - 258.
72. "Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients", prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (FASEB) (9650 Rockville Pike, Bethesda, MD 20014, USA), Contract No, FDA 223-75-2004, 1979.
www.mercola.com/article/soy/avoid_soy.htm
The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat - even in Asia. During the Chou Dynasty (1134-246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice.
However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.13
The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.
At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.
The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.
These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.
In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy also contains goitrogens - substances that depress thyroid function.
Additionally 99% a very large percentage of soy is genetically modified and it also has one of the highest percentages contamination by pesticides of any of our foods.
Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.
Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15
Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.
The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans.
When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.
Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.
Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system.
Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a "spacey" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.
Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet - whatever may be its other deficiencies - is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20
Soy Protein Isolate: Not So Friendly
Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.
SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.
Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).
Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22)
But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth.
Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.25
In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27
Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.
In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods.
An example is "Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age", sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilized and brought into better health by feeding them native foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar.
All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was "adequate", so the experiment was declared a success.
Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited "occasionally", usually after finishing a meal; that over half suffered from periods of moderate diarrhea; that some had upper respiratory infections; and that others suffered from rash and fever.
It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products - notably, vitamins A, D and B12, iron, iodine and zinc.
Marketing The Perfect Food
"Just imagine you could grow the perfect food. This food not only would provide affordable nutrition, but also would be delicious and easy to prepare in a variety of ways. It would be a healthful food, with no saturated fat. In fact, you would be growing a virtual fountain of youth on your back forty."
The author is Dean Houghton, writing for The Furrow,2 a magazine published in 12 languages by John Deere. "This ideal food would help prevent, and perhaps reverse, some of the world's most dreaded diseases. You could grow this miracle crop in a variety of soils and climates. Its cultivation would build up, not deplete, the land...this miracle food already exists... It's called soy."
Just imagine. Farmers have been imagining - and planting more soy. What was once a minor crop, listed in the 1913 US Department of Agriculture (USDA) handbook not as a food but as an industrial product, now covers 72 million acres of American farmland. Much of this harvest will be used to feed chickens, turkeys, pigs, cows and salmon. Another large fraction will be squeezed to produce oil for margarine, shortenings and salad dressings.
Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product - the defatted, high-protein soy chips - and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors' ugly duckling, into a New Age Cinderella.
The new fairy-tale food has been marketed not so much for her beauty but for her virtues. Early on, products based on soy protein isolate were sold as extenders and meat substitutes - a strategy that failed to produce the requisite consumer demand. The industry changed its approach.
"The quickest way to gain product acceptability in the less affluent society," said an industry spokesman, "is to have the product consumed on its own merit in a more affluent society."3 So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young.
The competition - meat, milk, cheese, butter and eggs - has been duly demonised by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.
Marketing Costs Money
This is especially when it needs to be bolstered with "research", but there's plenty of funds available. All soybean producers pay a mandatory assessment of one-half to one per cent of the net market price of soybeans. The total - something like US$80 million annually4 - supports United Soybean's program to "strengthen the position of soybeans in the marketplace and maintain and expand domestic and foreign markets for uses for soybeans and soybean products".
State soybean councils from Maryland, Nebraska, Delaware, Arkansas, Virginia, North Dakota and Michigan provide another $2.5 million for "research".5 Private companies like Archer Daniels Midland also contribute their share. ADM spent $4.7 million for advertising on Meet the Press and $4.3 million on Face the Nation during the course of a year.6
Public relations firms help convert research projects into newspaper articles and advertising copy, and law firms lobby for favorable government regulations. IMF money funds soy processing plants in foreign countries, and free trade policies keep soybean abundance flowing to overseas destinations.
The push for more soy has been relentless and global in its reach. Soy protein is now found in most supermarket breads. It is being used to transform "the humble tortilla, Mexico's corn-based staple food, into a protein-fortified 'super-tortilla' that would give a nutritional boost to the nearly 20 million Mexicans who live in extreme poverty".7 Advertising for a new soy-enriched loaf from Allied Bakeries in Britain targets menopausal women seeking relief from hot flushes. Sales are running at a quarter of a million loaves per week.8
The soy industry hired Norman Robert Associates, a public relations firm, to "get more soy products onto school menus".9 The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches. The NuMenu program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. "With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat."
Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year.10 Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept - one that tastes like a milkshake, but without the guilt.
Processing miracles, good packaging, massive advertising and a marketing strategy that stresses the products' possible health benefits account for increasing sales to all age groups. For example, reports that soy helps prevent prostate cancer have made soy milk acceptable to middle-aged men. "You don't have to twist the arm of a 55- to 60-year-old guy to get him to try soy milk," says Mark Messina. Michael Milken, former junk bond financier, has helped the industry shed its hippie image with well-publicized efforts to consume 40 grams of soy protein daily.
America today, tomorrow the world. Soy milk sales are rising in Canada, even though soy milk there costs twice as much as cow's milk. Soybean milk processing plants are sprouting up in places like Kenya.11 Even China, where soy really is a poverty food and whose people want more meat, not tofu, has opted to build Western-style soy factories rather than develop western grasslands for grazing animals.12
FDA Health Claim Challenged
On October 25, 1999 the US Food and Drug Administration (FDA) decided to allow a health claim for products "low in saturated fat and cholesterol" that contain 6.25 grams of soy protein per serving. Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.
The best marketing strategy for a product that is inherently unhealthy is, of course, a health claim.
"The road to FDA approval," writes a soy apologist, "was long and demanding, consisting of a detailed review of human clinical data collected from more than 40 scientific studies conducted over the last 20 years. Soy protein was found to be one of the rare foods that had sufficient scientific evidence not only to qualify for an FDA health claim proposal but to ultimately pass the rigorous approval process."29
The "long and demanding" road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that "only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering".
In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phyto-estrogens and substituting a claim for soy protein - a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition.
The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.
The FDA had also received, early in 1998, the final British Government report on phytoestrogens, which failed to find much evidence of benefit and warned against potential adverse effects.30
Even with the change to soy protein isolate, FDA bureaucrats engaged in the "rigorous approval process" were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.31
One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research.32 Their pleas for warning labels were dismissed as unwarranted.
"Sufficient scientific evidence" of soy's cholesterol-lowering properties is drawn largely from a 1995 meta-analysis by Dr James Anderson, sponsored by Protein Technologies International and published in the New England Journal of Medicine.33
A meta-analysis is a review and summary of the results of many clinical studies on the same subject. Use of meta-analyses to draw general conclusions has come under sharp criticism by members of the scientific community.
"Researchers substituting meta-analysis for more rigorous trials risk making faulty assumptions and indulging in creative accounting," says Sir John Scott, President of the Royal Society of New Zealand. "Like is not being lumped with like. Little lumps and big lumps of data are being gathered together by various groups."34
There is the added temptation for researchers, particularly researchers funded by a company like Protein Technologies International, to leave out studies that would prevent the desired conclusions. Dr Anderson discarded eight studies for various reasons, leaving a remainder of twenty-nine.
The published report suggested that individuals with cholesterol levels over 250 mg/dl would experience a "significant" reduction of 7 to 20 per cent in levels of serum cholesterol if they substituted soy protein for animal protein. Cholesterol reduction was insignificant for individuals whose cholesterol was lower than 250 mg/dl.
In other words, for most of us, giving up steak and eating vegieburgers instead will not bring down blood cholesterol levels. The health claim that the FDA approved "after detailed review of human clinical data" fails to inform the consumer about these important details.
Research that ties soy to positive effects on cholesterol levels is "incredibly immature", said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory.35 He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls - deaths from stroke, cancer, intestinal disorders, accident and suicide.36
Cholesterol-lowering measures in the US have fuelled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.
The new FDA ruling does not allow any claims about cancer prevention on food packages, but that has not restrained the industry and its marketers from making them in their promotional literature.
"In addition to protecting the heart," says a vitamin company brochure, "soy has demonstrated powerful anticancer benefits...the Japanese, who eat 30 times as much soy as North Americans, have a lower incidence of cancers of the breast, uterus and prostate."37
Indeed they do. But the Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver.38 Asians throughout the world also have high rates of thyroid cancer.39 The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats.
Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women - less than two teaspoons.40 The famous Cornell China Study, conducted by Colin T. Campbell, found that legume consumption in China varied from 0 to 58 grams per day, with a mean of about twelve.41
Assuming that two-thirds of legume consumption is soy, then the maximum consumption is about 40 grams, or less than three tablespoons per day, with an average consumption of about nine grams, or less than two teaspoons. A survey conducted in the 1930s found that soy foods accounted for only 1.5 per cent of calories in the Chinese diet, compared with 65 per cent of calories from pork.42 (Asians traditionally cooked with lard, not vegetable oil!)
Traditionally fermented soy products make a delicious, natural seasoning that may supply important nutritional factors in the Asian diet. But except in times of famine, Asians consume soy products only in small amounts, as condiments, and not as a replacement for animal foods - with one exception. Celibate monks living in monasteries and leading a vegetarian lifestyle find soy foods quite helpful because they dampen libido.
It was a 1994 meta-analysis by Mark Messina, published in Nutrition and Cancer, that fuelled speculation on soy's anticarcinogenic properties.43 Messina noted that in 26 animal studies, 65 per cent reported protective effects from soy. He conveniently neglected to include at least one study in which soy feeding caused pancreatic cancer - the 1985 study by Rackis.44 In the human studies he listed, the results were mixed.
A few showed some protective effect, but most showed no correlation at all between soy consumption and cancer rates. He concluded that "the data in this review cannot be used as a basis for claiming that soy intake decreases cancer risk". Yet in his subsequent book, The Simple Soybean and Your Health, Messina makes just such a claim, recommending one cup or 230 grams of soy products per day in his "optimal" diet as a way to prevent cancer.
Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996, researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies.45 A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle - a discovery that led the study authors to conclude that women should not consume soy products to prevent breast cancer.46
Phytoestrogens: Panacea Or Poison?
The male species of tropical birds carries the drab plumage of the female at birth and 'colors up' at maturity, somewhere between nine and 24 months.
In 1991, Richard and Valerie James, bird breeders in Whangerai, New Zealand, purchased a new kind of feed for their birds - one based largely on soy protein.47 When soy-based feed was used, their birds 'colored up' after just a few months. In fact, one bird-food manufacturer claimed that this early development was an advantage imparted by the feed.
A 1992 ad for Roudybush feed formula showed a picture of the male crimson rosella, an Australian parrot that acquires beautiful red plumage at 18 to 24 months, already brightly colored at 11 weeks old.
Unfortunately, in the ensuing years, there was decreased fertility in the birds, with precocious maturation, deformed, stunted and stillborn babies, and premature deaths, especially among females, with the result that the total population in the aviaries went into steady decline.
The birds suffered beak and bone deformities, goiter, immune system disorders and pathological, aggressive behavior. Autopsy revealed digestive organs in a state of disintegration. The list of problems corresponded with many of the problems the Jameses had encountered in their two children, who had been fed soy-based infant formula.
Startled, aghast, angry, the Jameses hired toxicologist Mike Fitzpatrick. PhD, to investigate further. Dr Fitzpatrick's literature review uncovered evidence that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukemia; and, in studies dating back to the 1950s,48 that genistein in soy causes endocrine disruption in animals.
Dr Fitzpatrick also analyzed the bird feed and found that it contained high levels of phytoestrogens, especially genistein. When the Jameses discontinued using soy-based feed, the flock gradually returned to normal breeding habits and behavior.
The Jameses embarked on a private crusade to warn the public and government officials about toxins in soy foods, particularly the endocrine-disrupting isoflavones, genistein and diadzen. Protein Technology International received their material in 1994.
In 1991, Japanese researchers reported that consumption of as little as 30 grams or two tablespoons of soybeans per day for only one month resulted in a significant increase in thyroid-stimulating hormone.49 Diffuse goiter and hypothyroidism appeared in some of the subjects and many complained of constipation, fatigue and lethargy, even though their intake of iodine was adequate.
In 1997, researchers from the FDA's National Center for Toxicological Research made the embarrassing discovery that the goitrogenic components of soy were the very same isoflavones.50
Twenty-five grams of soy protein isolate, the minimum amount PTI claimed to have cholesterol-lowering effects, contains from 50 to 70 mg of isoflavones. It took only 45 mg of isoflavones in premenopausal women to exert significant biological effects, including a reduction in hormones needed for adequate thyroid function. These effects lingered for three months after soy consumption was discontinued.51
One hundred grams of soy protein - the maximum suggested cholesterol-lowering dose, and the amount recommended by Protein Technologies International - can contain almost 600 mg of isoflavones,52 an amount that is undeniably toxic. In 1992, the Swiss health service estimated that 100 grams of soy protein provided the estrogenic equivalent of the Pill.53
In vitro studies suggest that isoflavones inhibit synthesis of estradiol and other steroid hormones.54 Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals including mice, cheetah, quail, pigs, rats, sturgeon and sheep.55
It is the isoflavones in soy that are said to have a favorable effect on postmenopausal symptoms, including hot flushes, and protection from osteoporosis. Quantification of discomfort from hot flushes is extremely subjective, and most studies show that control subjects report reduction in discomfort in amounts equal to subjects given soy.56 The claim that soy prevents osteoporosis is extraordinary, given that soy foods block calcium and cause vitamin D deficiencies.
If Asians indeed have lower rates of osteoporosis than Westerners, it is because their diet provides plenty of vitamin D from shrimp, lard and seafood, and plenty of calcium from bone broths. The reason that Westerners have such high rates of osteoporosis is because they have substituted soy oil for butter, which is a traditional source of vitamin D and other fat-soluble activators needed for calcium absorption.
Birth Control Pills For Babies
But it was the isoflavones in infant formula that gave the Jameses the most cause for concern. In 1998, investigators reported that the daily exposure of infants to isoflavones in soy infant formula is 6 to11 times higher on a body-weight basis than the dose that has hormonal effects in adults consuming soy foods. Circulating concentrations of isoflavones in infants fed soy-based formula were 13,000 to 22,000 times higher than plasma estradiol concentrations in infants on cow's milk formula.57
Approximately 25 per cent of bottle-fed children in the US receive soy-based formula - a much higher percentage than in other parts of the Western world. Fitzpatrick estimated that an infant exclusively fed soy formula receives the estrogenic equivalent (based on body weight) of at least five birth control pills per day.58 By contrast, almost no phytoestrogens have been detected in dairy-based infant formula or in human milk, even when the mother consumes soy products.
Scientists have known for years that soy-based formula can cause thyroid problems in babies. But what are the effects of soy products on the hormonal development of the infant, both male and female?
Male infants undergo a "testosterone surge" during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, the infant is programmed to express male characteristics after puberty, not only in the development of his sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior.
In monkeys, deficiency of male hormones impairs the development of spatial perception (which, in humans, is normally more acute in men than in women), of learning ability and of visual discrimination tasks (such as would be required for reading).59 It goes without saying that future patterns of sexual orientation may also be influenced by the early hormonal environment.
Male children exposed during gestation to diethylstilbestrol (DES), a synthetic estrogen that has effects on animals similar to those of phytoestrogens from soy, had testes smaller than normal on manturation.60
Learning disabilities, especially in male children, have reached epidemic proportions. Soy infant feeding - which began in earnest in the early 1970s - cannot be ignored as a probable cause for these tragic developments.
As for girls, an alarming number are entering puberty much earlier than normal, according to a recent study reported in the journal Pediatrics.61 Investigators found that one per cent of all girls now show signs of puberty, such as breast development or pubic hair, before the age of three; by age eight, 14.7 per cent of white girls and almost 50 per cent of African-American girls have one or both of these characteristics.
New data indicate that environmental estrogens such as PCBs and DDE (a breakdown product of DDT) may cause early sexual development in girls.62 In the 1986 Puerto Rico Premature Thelarche study, the most significant dietary association with premature sexual development was not chicken - as reported in the press - but soy infant formula.63
The consequences of this truncated childhood are tragic. Young girls with mature bodies must cope with feelings and urges that most children are not well-equipped to handle. And early maturation in girls is frequently a harbinger for problems with the reproductive system later in life, including failure to menstruate, infertility and breast cancer.
Parents who have contacted the Jameses recount other problems associated with children of both sexes who were fed soy-based formula, including extreme emotional behavior, asthma, immune system problems, pituitary insufficiency, thyroid disorders and irritable bowel syndrome - the same endocrine and digestive havoc that afflicted the Jameses' parrots.
Dissension In The Ranks
Organizers of the Third International Soy Symposium would be hard-pressed to call the conference an unqualified success. On the second day of the symposium, the London-based Food Commission and the Weston A. Price Foundation of Washington, DC, held a joint press conference, in the same hotel as the symposium, to present concerns about soy infant formula.
Industry representatives sat stony-faced through the recitation of potential dangers and a plea from concerned scientists and parents to pull soy-based infant formula from the market. Under pressure from the Jameses, the New Zealand Government had issued a health warning about soy infant formula in 1998; it was time for the American government to do the same.
On the last day of the symposium, presentations on new findings related to toxicity sent a well-oxygenated chill through the giddy helium hype. Dr Lon White reported on a study of Japanese Americans living in Hawaii, that showed a significant statistical relationship between two or more servings of tofu a week and "accelerated brain aging".64
Those participants who consumed tofu in mid-life had lower cognitive function in late life and a greater incidence of Alzheimer's disease and dementia. "What's more," said Dr White, "those who ate a lot of tofu, by the time they were 75 or 80 looked five years older".65 White and his colleagues blamed the negative effects on isoflavones - a finding that supports an earlier study in which postmenopausal women with higher levels of circulating estrogen experienced greater cognitive decline.66
Scientists Daniel Sheehan and Daniel Doerge, from the National Center for Toxicological Research, ruined PTI's day by presenting findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones.67
"The association between soybean consumption and goiter in animals and humans has a long history," wrote Dr Doerge. "Current evidence for the beneficial effects of soy requires a full understanding of potential adverse effects as well."
Dr Claude Hughes reported that rats born to mothers that were fed genistein had decreased birth weights compared to controls, and onset of puberty occurred earlier in male offspring.68 His research suggested that the effects observed in rats "...will be at least somewhat predictive of what occurs in humans.
There is no reason to assume that there will be gross malformations of fetuses but there may be subtle changes, such as neurobehavioral attributes, immune function and sex hormone levels." The results, he said, "could be nothing or could be something of great concern...if mom is eating something that can act like sex hormones, it is logical to wonder if that could change the baby's development".69
A study of babies born to vegetarian mothers, published in January 2000, indicated just what those changes in baby's development might be. Mothers who ate a vegetarian diet during pregnancy had a fivefold greater risk of delivering a boy with hypospadias, a birth defect of the penis.70 The authors of the study suggested that the cause was greater exposure to phytoestrogens in soy foods popular with vegetarians.
Problems with female offspring of vegetarian mothers are more likely to show up later in life. While soy's estrogenic effect is less than that of diethylstilbestrol (DES), the dose is likely to be higher because it's consumed as a food, not taken as a drug. Daughters of women who took DES during pregnancy suffered from infertility and cancer when they reached their twenties.
Question Marks Over GRAS Status
Lurking in the background of industry hype for soy is the nagging question of whether it's even legal to add soy protein isolate to food. All food additives not in common use prior to 1958, including casein protein from milk, must have GRAS (Generally Recognized As Safe) status. In 1972, the Nixon administration directed a re-examination of substances believed to be GRAS, in the light of any scientific information then available.
This re-examination included casein protein that became codified as GRAS in 1978. In 1974, the FDA obtained a literature review of soy protein because, as soy protein had not been used in food until 1959 and was not even in common use in the early 1970s, it was not eligible to have its GRAS status grandfathered under the provisions of the Food, Drug and Cosmetic Act.71
The scientific literature up to 1974 recognized many antinutrients in factory-made soy protein, including trypsin inhibitors, phytic acid and genistein. But the FDA literature review dismissed discussion of adverse impacts, with the statement that it was important for "adequate processing" to remove them.
Genistein could be removed with an alcohol wash, but it was an expensive procedure that processors avoided. Later studies determined that trypsin inhibitor content could be removed only with long periods of heat and pressure, but the FDA has imposed no requirements for manufacturers to do so.
The FDA was more concerned with toxins formed during processing, specifically nitrites and lysinoalanine.72 Even at low levels of consumption - averaging one-third of a gram per day at the time - the presence of these carcinogens was considered too great a threat to public health to allow GRAS status.
Soy protein did have approval for use as a binder in cardboard boxes, and this approval was allowed to continue, as researchers considered that migration of nitrites from the box into the food contents would be too small to constitute a cancer risk. FDA officials called for safety specifications and monitoring procedures before granting of GRAS status for food.
These were never performed. To this day, use of soy protein is codified as GRAS only for this limited industrial use as a cardboard binder. This means that soy protein must be subject to premarket approval procedures each time manufacturers intend to use it as a food or add it to a food.
Soy protein was introduced into infant formula in the early 1960s. It was a new product with no history of any use at all. As soy protein did not have GRAS status, premarket approval was required. This was not and still has not been granted. The key ingredient of soy infant formula is not recognized as safe.
The Next Asbestos?
"Against the backdrop of widespread praise...there is growing suspicion that soy - despite its undisputed benefits - may pose some health hazards," writes Marian Burros, a leading food writer for the New York Times. More than any other writer, Ms Burros's endorsement of a low-fat, largely vegetarian diet has herded Americans into supermarket aisles featuring soy foods.
Yet her January 26, 2000 article, "Doubts Cloud Rosy News on Soy", contains the following alarming statement: "Not one of the 18 scientists interviewed for this column was willing to say that taking isoflavones was risk free." Ms Burros did not enumerate the risks, nor did she mention that the recommended 25 daily grams of soy protein contain enough isoflavones to cause problems in sensitive individuals, but it was evident that the industry had recognized the need to cover itself.
Because the industry is extremely exposed...contingency lawyers will soon discover that the number of potential plaintiffs can be counted in the millions and the pockets are very, very deep. Juries will hear something like the following: "The industry has known for years that soy contains many toxins.
At first they told the public that the toxins were removed by processing. When it became apparent that processing could not get rid of them, they claimed that these substances were beneficial. Your government granted a health claim to a substance that is poisonous, and the industry lied to the public to sell more soy."
The "industry" includes merchants, manufacturers, scientists, publicists, bureaucrats, former bond financiers, food writers, vitamin companies and retail stores. Farmers will probably escape because they were duped like the rest of us. But they need to find something else to grow before the soy bubble bursts and the market collapses: grass-fed livestock, designer vegetables...or hemp to make paper for thousands and thousands of legal briefs.
Extracted from Nexus Magazine, Volume 7, Number 3 (April-May 2000)
About the Authors:
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the Weston A. Price Foundation, Washington, DC (www.WestonAPrice.org)
Mary G. Enig, Ph.D., a nutritionist widely known for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland.
She received her PhD in Nutritional Sciences from the University of Maryland, College Park in 1984, taught a graduate course in nutrient-drug interactions for the University's Graduate Program in Nutritional Sciences, and held a Faculty Research Associateship from 1984 through 1991 with the Lipids Research Group in the Department of Chemistry and Biochemistry.
Dr. Enig is a Fellow of the American College of Nutrition, and a member of the American Institute of Nutrition. Her many years of experience as a "bench chemist" in the analysis of food fats and oils, provides a foundation for her active roles in food labeling and composition issues at the federal and state levels.
Dr. Enig is a Consulting Editor to the "Journal of the American College of Nutrition" and formerly served as a Contributing Editor to "Clinical Nutrition." She has published 14 scientific papers on the subject of food fats and oils, several chapters on nutrition for books, and presented over 35 scientific papers on food and nutrition topics.
She is the President of the Maryland Nutritionists Association, past President of the Coalition of Nutritionists of Maryland and was appointed by the Governor in 1986 to the Maryland State Advisory Council on Nutrition and served as the Chairman of the Health Subcommittee until the Council was disbanded in 1988.
COMMENT:
Sally Fallon and Dr. Enig are to be highly commended for this much needed soy update. Together they have compiled the most definitive document to date on why one should avoid soy. This is a MAJOR work and I am hoping to promote it for the national media attention that it deserves.
Another article on How Much Soy Asians Actually Eat
ENDNOTES:
1. Program for the Third International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Sunday, October 31, through Wednesday, November 3, 1999, Omni Shoreham Hotel, Washington, DC.
2. Houghton, Dean, "Healthful Harvest", The Furrow, January 2000, pp. 10-13.
3. Coleman, Richard J., "Vegetable Protein - A Delayed Birth?" Journal of the American Oil Chemists' Society 52:238A, April 1975.
4. See www/unitedsoybean.org.
5. These are listed in www.soyonlineservice.co.nz.
6. Wall Street Journal, October 27, 1995.
7. Smith, James F., "Healthier tortillas could lead to healthier Mexico", Denver Post, August 22, 1999, p. 26A.
8. "Bakery says new loaf can help reduce hot flushes", Reuters, September 15, 1997.
9. "Beefing Up Burgers with Soy Products at School", Nutrition Week, Community Nutrition Institute, Washington, DC, June 5, 1998, p. 2.
10. Urquhart, John, "A Health Food Hits Big Time", Wall Street Journal, August 3, 1999, p. B1
11. "Soyabean Milk Plant in Kenya", Africa News Service, September 1998.
12. Simoons, Frederick J., Food in China: A Cultural and Historical Inquiry, CRC Press, Boca Raton, 1991, p. 64.
13. Katz, Solomon H., "Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems", Nutritional Anthropology, Alan R. Liss Inc., 1987, p. 50.
14. Rackis, Joseph J. et al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.
15. Van Rensburg et al., "Nutritional status of African populations predisposed to esophageal cancer", Nutrition and Cancer, vol. 4, 1983, pp. 206-216; Moser, P.B. et al., "Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breastfed infants", American Journal of Clinical Nutrition 47:729-734, April 1988; Harland, B.F. et al., "Nutritional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovovegetarian Trappist monks: 10 years later", Journal of the American Dietetic Association 88:1562-1566, December 1988.
16. El Tiney, A.H., "Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan", Journal of Food Composition and Analysis (1989) 2:6778.
17. Ologhobo, A.D. et al., "Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing", Journal of Food Science 49(1):199-201, January/February 1984.
18. Sandstrom, B. et al., "Effect of protein level and protein source on zinc absorption in humans", Journal of Nutrition 119(1):48-53, January 1989; Tait, Susan et al., "The availability of minerals in food, with particular reference to iron", Journal of Research in Society and Health 103(2):74-77, April 1983.
19. Phytate reduction of zinc absorption has been demonstrated in numerous studies. These results are summarised in Leviton, Richard, Tofu, Tempeh, Miso and Other Soyfoods: The 'Food of the Future' - How to Enjoy Its Spectacular Health Benefits, Keats Publishing, Inc., New Canaan, CT, USA, 1982, p. 1415.
20. Mellanby, Edward, "Experimental rickets: The effect of cereals and their interaction with other factors of diet and environment in producing rickets", Journal of the Medical Research Council 93:265, March 1925; Wills, M.R. et al., "Phytic Acid and Nutritional Rickets in Immigrants", The Lancet, April 8,1972, pp. 771-773.
21. Rackis et al., ibid.
22. Rackis et al., ibid., p. 232.
23. Wallace, G.M., "Studies on the Processing and Properties of Soymilk", Journal of Science and Food Agriculture 22:526-535, October 1971.
24. Rackis, et al., ibid., p. 22; "Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients", prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (9650 Rockville Pike, Bethesda, MD 20014), USA, Contract No. FDA 223-75-2004, 1979.
25. See www/truthinlabeling.org.
26. Rackis, Joseph, J., "Biological and Physiological Factors in Soybeans", Journal of the American Oil Chemists' Society 51:161A-170A, January 1974.
27. Rackis, Joseph J. et al., "The USDA trypsin inhibitor study", ibid.
28. Torum, Benjamin, "Nutritional Quality of Soybean Protein Isolates: Studies in Children of Preschool Age", in Soy Protein and Human Nutrition, Harold L Wilcke et al. (eds), Academic Press, New York, 1979.
29. Zreik, Marwin, CCN, "The Great Soy Protein Awakening", Total Health 32(1), February 2000.
30. IEH Assessment on Phytoestrogens in the Human Diet, Final Report to the Ministry of Agriculture, Fisheries and Food, UK, November 1997, p. 11.
31. Food Labeling: Health Claims: Soy Protein and Coronary Heart Disease, Food and Drug Administration 21 CFR, Part 101 (Docket No. 98P-0683).
32. Sheegan, Daniel M. and Daniel R Doerge, Letter to Dockets Management Branch (HFA-305), February 18, 1999.
33. Anderson, James W. et al., "Meta-analysis of the Effects of Soy Protein Intake on Serum Lipids", New England Journal of Medicine (1995) 333:(5):276-282.
34. Guy, Camille, "Doctors warned against magic, quackery", New Zealand Herald, September 9, 1995, section 8, p. 5.
35. Sander, Kate and Hilary Wilson, "FDA approves new health claim for soy, but litte fallout expected for dairy", Cheese Market News, October 22, 1999, p. 24.
36. Enig, Mary G. and Sally Fallon, "The Oiling of America", NEXUS Magazine, December 1998-January 1999 and February-March 1999; also available at www.WestonAPrice.org.
37. Natural Medicine News (L & H Vitamins, 32-33 47th Avenue, Long Island City, NY 11101), USA, January/February 2000, p. 8.
38. Harras, Angela (ed.), Cancer Rates and Risks, National Institutes of Health, National Cancer Institute, 1996, 4th edition.
39. Searle, Charles E. (ed.), Chemical Carcinogens, ACS Monograph 173, American Chemical Society, Washington, DC, 1976.
40. Nagata, C. et al., Journal of Nutrition (1998) 128:209-213.
41. Campbell, Colin T. et al., The Cornell Project in China.
42. Chang, K.C. (ed.), Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, 1977.
43. Messina, Mark J. et al., "Soy Intake and Cancer Risk: A Review of the In Vitro and In Vivo Data", Nutrition and Cancer (1994) 21(2):113-131.
44. Rackis et al, "The USDA trypsin inhibitor study", ibid.
45. Petrakis, N.L. et al., "Stimulatory influence of soy protein isolate on breast secretion in pre- and post-menopausal women", Cancer Epid. Bio. Prev. (1996) 5:785-794.
46. Dees, C. et al., "Dietary estrogens stimulate human breast cells to enter the cell cycle", Environmental Health Perspectives (1997) 105(Suppl. 3):633-636.
47. Woodhams, D.J., "Phytoestrogens and parrots: The anatomy of an investigation", Proceedings of the Nutrition Society of New Zealand (1995) 20:22-30.
48. Matrone, G. et al., "Effect of Genistin on Growth and Development of the Male Mouse", Journal of Nutrition (1956) 235-240.
49. Ishizuki, Y. et al., "The effects on the thyroid gland of soybeans administered experimentally in healthy subjects", Nippon Naibunpi Gakkai Zasshi (1991) 767:622-629.
50. Divi, R.L. et al., "Anti-thyroid isoflavones from the soybean", Biochemical Pharmacology (1997) 54:1087-1096.
51. Cassidy, A. et al., "Biological Effects of a Diet of Soy Protein Rich in Isoflavones on the Menstrual Cycle of Premenopausal Women", American Journal of Clinical Nutrition (1994) 60:333-340.
52. Murphy, P.A., "Phytoestrogen Content of Processed Soybean Foods", Food Technology, January 1982, pp. 60-64.
53. Bulletin de L'Office Fédéral de la Santé Publique, no. 28, July 20, 1992.
54. Keung, W.M., "Dietary oestrogenic isoflavones are potent inhibitors of B-hydroxysteroid dehydrogenase of P. testosteronii", Biochemical and Biophysical Research Committee (1995) 215:1137-1144; Makela, S.I. et al., "Estrogen-specific 12 B-hydroxysteroid oxidoreductase type 1 (E.C. 1.1.1.62) as a possible target for the action of phytoestrogens", PSEBM (1995) 208:51-59.
55. Setchell, K.D.R. et al., "Dietary oestrogens - a probable cause of infertility and liver disease in captive cheetahs", Gastroenterology (1987) 93:225-233; Leopald, A.S., "Phytoestrogens: Adverse effects on reproduction in California Quail," Science (1976) 191:98-100; Drane, H.M. et al., "Oestrogenic activity of soya-bean products", Food, Cosmetics and Technology (1980) 18:425-427; Kimura, S. et al., "Development of malignant goiter by defatted soybean with iodine-free diet in rats", Gann. (1976) 67:763-765; Pelissero, C. et al., "Oestrogenic effect of dietary soybean meal on vitellogenesis in cultured Siberian Sturgeon Acipenser baeri", Gen. Comp. End. (1991) 83:447-457; Braden et al., "The oestrogenic activity and metabolism of certain isoflavones in sheep", Australian J. Agricultural Research (1967) 18:335-348.
56. Ginsburg, Jean and Giordana M. Prelevic, "Is there a proven place for phytoestrogens in the menopause?", Climacteric (1999) 2:75-78.
57. Setchell, K.D. et al., "Isoflavone content of infant formulas and the metabolic fate of these early phytoestrogens in early life", American Journal of Clinical Nutrition, December 1998 Supplement, 1453S-1461S.
58. Irvine, C. et al., "The Potential Adverse Effects of Soybean Phytoestrogens in Infant Feeding", New Zealand Medical Journal May 24, 1995, p. 318.
59. Hagger, C. and J. Bachevalier, "Visual habit formation in 3-month-old monkeys (Macaca mulatta): reversal of sex difference following neonatal manipulations of androgen", Behavior and Brain Research (1991) 45:57-63.
60. Ross, R.K. et al., "Effect of in-utero exposure to diethylstilbestrol on age at onset of puberty and on post-pubertal hormone levels in boys", Canadian Medical Association Journal 128(10):1197-8, May 15, 1983.
61. Herman-Giddens, Marcia E. et al., "Secondary Sexual Characteristics and Menses in Young Girls Seen in Office Practice: A Study from the Pediatric Research in Office Settings Network", Pediatrics 99(4):505-512, April 1997.
62. Rachel's Environment & Health Weekly 263, "The Wingspread Statement", Part 1, December 11, 1991; Colborn, Theo, Dianne Dumanoski and John Peterson Myers, Our Stolen Future, Little, Brown & Company, London, 1996.
63. Freni-Titulaer, L.W., "Premature Thelarch in Puerto Rico: A search for environmental factors", American Journal of Diseases of Children 140(12):1263-1267, December 1986.
64. White, Lon, "Association of High Midlife Tofu Consumption with Accelerated Brain Aging", Plenary Session #8: Cognitive Function, The Third International Soy Symposium, November 1999, Program, p. 26.
65. Altonn, Helen, "Too much tofu induces 'brain aging', study shows", Honolulu Star-Bulletin, November 19, 1999.
66. Journal of the American Geriatric Society (1998) 46:816-21.
67. Doerge, Daniel R., "Inactivation of Thyroid Peroxidase by Genistein and Daidzein in Vitro and in Vivo; Mechanism for Anti-Thyroid Activity of Soy", presented at the November 1999 Soy Symposium in Washington, DC, National Center for Toxicological Research, Jefferson, AR 72029, USA.
68. Hughes, Claude, Center for Women's Health and Department of Obstetrics & Gynecology, Cedars-Sinai Medical Center, Los Angeles, CA.
69. Soy Intake May Affect Fetus", Reuters News Service, November 5, 1999.
70. "Vegetarian diet in pregnancy linked to birth defect", BJU International 85:107-113, January 2000.
71. FDA ref 72/104, Report FDABF GRAS - 258.
72. "Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients", prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (FASEB) (9650 Rockville Pike, Bethesda, MD 20014, USA), Contract No, FDA 223-75-2004, 1979.
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