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 Nutrition Survey

"To achieve 25(OH)D 75 nmol/L, we estimate that EA individuals with high sun exposure need 1300 IU/d vitamin D intake in the winter and AA individuals with low sun exposure need 2100–3100 IU/d year-round".

Journal of Clinical Nutrition March 2010

"Let medicine be thy food and let food be thy medicine." — Hippocrates

1/29/10 

Michael Pollan, author, is so accurate when he says, "We need to vote with our forks, as consumers."  In his writing, the author speaks of agricultural policies that support the kind of food systems we desperately need.  When we choose foods at the grocery store, we fill the pockets of the product companies.  They excel financially.  Demand for good nutrition is viewed by product sales.  It's Economy 101. Here's where power is circulating. 

Soy usage is known for both pros and cons. According to the American Dietetic Association, "since 1998, products containing at least 6.25 g soy protein per serving are allowed by FDA to carry the health claim that they “may help to lower the risk of cardiovascular disease” by significantly lowering cholesterol and LDL-cholesterol. The emphasis has been on soy protein replacing animal and dairy sources of protein in the context of a low-fat diet. Since that time, more bioactive components have been found in soy foods, and in the soy protein isolates and soy concentrates used to formulate soy products. These bioactive components may have beneficial vascular effects, as opposed to or as well as cholesterol-lowering effects that can also reduce the risk of heart disease. Thus, recent studies on the effects of soy protein on lipid-lowering also look at other cardio-protective vascular effects associated with soy ingestion, such as endothelial function, LDL receptor messenger RNA, apoB, Lipoprotein(a), and homocysteine levels. "

What are the cons to use of soy?

Cons:
Like all grains, legumes, nuts and seeds, soybeans have a phytate layer to stop the beans from sprouting unless there is adequate moisture and warmth. The phytate layer in soybeans is much thicker than in other grains and legumes and cannot be eliminated with soaking, sprouting or long slow cooking. This means that soybeans are very difficult to digest, and the phytic acid reduces assimilation of calcium, magnesium copper, iron and zinc.

Soy interferes with protein digestion, and the soy estrogens are endocrine disruptors, (by binding with estrogen receptors) potentially creating fertility problems and breast or uterine cancer in women, and reducing testosterone in men. These soy phytoestrogens also are anti-thyroid agents, causing sluggish thyroids, possibly thyroid cancer, and weight gain.

Soy increases the body's requirement for B12 and Vitamin D. Soy food processing results in the formation of MSG, which is a well known neurotoxin (nerve poison), and soy contains high levels of aluminum which is known to be toxic to the nervous system and the kidneys. Unless labeled organic, assume that all soybean products are genetically modified.

It is worth noting that in January 2006, the American Heart Association reversed its position recommending the consumption of soy to lower the chance of heart disease, after reviewing 22 recent studies, and noted that the FDA's original recommendation was based on a single study funded by the soy industry.

The end result of this states to consume soy closest to it's natural state/organic if possible and not processed. This includes:

Miso – try to find it with unrefined sea salt
Tamari – wheat free
Natto
Tempeh
Extra-firm Tofu with nigari
Organic Edamame, cooked
Organic Soybean sprouts 

The American Dietetic Assoiciation supports the idea that reducing DAILY food intake by 100 kilocalories (kcal) is enough to manage weight stability. It's enough to keep from gaining weight and enough to maintain the current weight.

100 kcal x 7 days is 700 kcal per week or 36,400 kcal per year or 10 pounds. Seems slow gradual weight gain of 10 pounds every single year is a major factor in the American weight dilemma. What is your "minus 100"?