Two comments: First, it is my understanding that there is little red meat, if any, in their diet and second, I think there is ample research showing that different racial groups react differently to many different types of food. For instance, something near 90 percent of asians are lactose intolerant. The soy phytoestrogen research was done in this country, where a majority of the people are caucasian. Perhaps the Okinawans, ethnic asians, have evolved to develop a greater ability to consume soy than caucasians have. I really don't know, but I do know a little bit about the research done in this country where, thank heavens, we are free do eat what we want and research it for ourselves.
"....but I do know a little bit about the research done in this country where, thank heavens, we are free do eat what we want and research it for ourselves."
NYC has banned certain cooking oils, and Chicago has banned foie gras.
What I am really wondering is if I can become feminized by second-hand soy, from eating beef from cattle that ate soy.
Then maybe it's the red meat that's causing the problems here and not soy.
The soy phytoestrogen research was done in this country, where a majority of the people are caucasian.
You'd have to look at the specific research to determine what was done and if it supports their conclusions. Most of the research I've seen in this country has been in animals and in many of these studies they've fed amounts of soybeans to the animals that have no relationship to real world human consumption. This is a typical ploy in much research today and it is absolutely wrong to draw conclusions from animal studies even with species that seem quite closely related to humans because they function quite differently than humans at a molecular level. I've read a test where baby rats didn't thrive on soy milk so the researchers made all sorts of wacky conclusions and then asked for more grant money. What these researchers didn't tell you was that the baby rats didn't survive on human breast milk either.
You say that isoflavones are phyto-endocrine disruptors. What do you mean by this and what are the negative effects of this disruption?