No myths. I cannot eat soy without bad digestive issues. Totally avoid it.
Soy it ain’t so...
Depends on the soy. Tofu, all that stuff is great and it’s not going to kill you. What will is the ultra processed soy crap. It’s not natural.
It’s the GMO soy in my opinion. But I would only eat National made from organic beans. You can buy the bacteria from Cultures for Health and make it yourself.
Soy say we all.
Brain Aging and Midlife Tofu Consumption
Abstract
OBJECTIVE To examine associations of midlife tofu consumption with brain function and structural changes in late life.
METHODS The design utilized surviving participants of a longitudinal study established in 1965 for research on heart disease, stroke, and cancer. Information on consumption of selected foods was available from standardized interviews conducted 1965-1967 and 1971-1974. A 4-level composite intake index defined “low-low” consumption as fewer than two servings of tofu per week in 1965 and no tofu in the prior week in 1971. Men who reported two or more servings per week at both interviews were defined as “high-high” consumers. Intermediate or less consistent “low” and “high” consumption levels were also defined. Cognitive functioning was tested at the 1991-1993 examination, when participants were aged 71 to 93 years (n = 3734). Brain atrophy was assessed using neuroimage (n = 574) and autopsy (n = 290) information. Cognitive function data were also analyzed for wives of a sample of study participants (n = 502) who had been living with the participants at the time of their dietary interviews.
RESULTS Poor cognitive test performance, enlargement of ventricles and low brain weight were each significantly and independently associated with higher midlife tofu consumption. A similar association of midlife tofu intake with poor late life cognitive test scores was also observed among wives of cohort members, using the husband’s answers to food frequency questions as proxy for the wife’s consumption. Statistically significant associations were consistently demonstrated in linear and logistic multivariate regression models. Odds ratios comparing endpoints among “high-high” with “low-low” consumers were mostly in the range of 1.6 to 2.0.
CONCLUSIONS In this population, higher midlife tofu consumption was independently associated with indicators of cognitive impairment and brain atrophy in late life.
the purpose being to greatly lower the fertility of anything that eats soy. It's a James Bond villain style evolutionary survival tactic, and it worked out great for soy plants; animals, not so much.
As of 2010, 93% of all soybeans grown in the U.S. were genetically modified. Please keep in mind that Joel Fuhrman is a devout vegetarian and a bit of a nut when it comes to diet and nutrition.
Japanese eat lots of soy based foods .
“Greater intake of soy foods is linked to a decrease in the risk of breast cancer, prostate cancer, and cardiovascular disease.”
Breast cancer , prostate cancer and cardiovascular disease rates extremely low here . So the above is true .
“which are said to be weak estrogens”
Ergo: the weak millennial soy boyz epidemic.
4am and the love of my life ... ;-)
Gypsum is a commonly used coagulant in making tofu. That can cause other issues like stones in some people.
My wife’s family has a chunk of gypsum they would scrape shavings into the soy milk when making tofu. I’ve made it several times myself but used food grade gypsum. For a time after my wife moved form China, she would make her own soy milk from dried beans. Once you have the soy milk it pretty easy to turn it into tofu. It’s a lot like making fresh cheese.