Re: Re: soy and thyroid cancer

[Guest guest]

I will try to take the time tonight to look through some articles and the book and get back to you. It is one specific type of thyroid cancer and is rather common, but I don't remember which one.

A couple of links to look at, in the meantime, are:

www.westonaprice.org

www.soyonlineservic.co.nz

www.mercola.com

Maureen

..

[Guest guest]

http://www.mercola.com/2000/aug/20/soy_dangers.htm

here is one link from Mercola showing there are links to cancer and

soybean.

In The Whole Story of Soy” they do say there

is a direct link to cancer and soy. The

chapter on Thyroid talks about soy’s affect on the thyroid and it does state that Japan has some

of the highest rates of Thyroid disease of any country. The chapter is quite long so I am unable to

put it all here. I suggest getting the

book. They do mention several British

studies.

Allyn

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From: iodine [mailto:iodine ] On Behalf Of Maureen

Sent: Thursday, July 13, 2006 4:10

PM

iodine

Subject: Re: Re: soy and

thyroid cancer

I will try to take the time tonight to look through some

articles and the book and get back to you. It is one specific type of

thyroid cancer and is rather common, but I don't remember which one.

A couple of links to look at, in the meantime, are:

www.westonaprice.org

www.soyonlineservic.co.nz

www.mercola.com

Maureen

..

[Guest guest]

I looked at the Mercola link, but he did not say anything about thyroid cancer. He mentioned only estrogen-linked breast cancer. "soy may increase the chances of estrogen-dependent breast cancer" Zoe

http://www.mercola.com/2000/aug/20/soy_dangers.htm

here is one link from Mercola showing there are links to cancer and soybean.

In The Whole Story of Soy” they do say there is a direct link to cancer and soy. The chapter on Thyroid talks about soy’s affect on the thyroid and it does state that Japan has some of the highest rates of Thyroid disease of any country. The chapter is quite long so I am unable to put it all here. I suggest getting the book. They do mention several British studies.

Allyn

[Guest guest]

SORRY, misunderstood. Thought you were looking for links to cancer from soy not necessarily Thyroid.

He has other articles. I will see if I find anything specific to Thyroid.

Re: Re: soy and thyroid cancer

I looked at the Mercola link, but he did not say anything about thyroid cancer. He mentioned only estrogen-linked breast cancer. "soy may increase the chances of estrogen-dependent breast cancer" Zoe

http://www.mercola.com/2000/aug/20/soy_dangers.htm

here is one link from Mercola showing there are links to cancer and soybean.

In The Whole Story of Soy” they do say there is a direct link to cancer and soy. The chapter on Thyroid talks about soy’s affect on the thyroid and it does state that Japan has some of the highest rates of Thyroid disease of any country. The chapter is quite long so I am unable to put it all here. I suggest getting the book. They do mention several British studies.

Allyn

[Guest guest]

It's probably Papillary - that is the most common and what I was dx'd with. The other is Follicular but less popular. I am curious about this because I didn't / don't eat soy. It would have to be the additives if I got it at all.

B.My Ebay Auctions: http://tinyurl.com/o9nqvLIKE SOY CANDLES? ASK ME! - $10 sign up / no inventory or sales requirements.http://www.marloquinn.net/index.asp?consultant=381

Re: Re: soy and thyroid cancer

I will try to take the time tonight to look through some articles and the book and get back to you. It is one specific type of thyroid cancer and is rather common, but I don't remember which one.

A couple of links to look at, in the meantime, are:

www.westonaprice.org

www.soyonlineservic.co.nz

www.mercola.com

Maureen

..

[Guest guest]

The processing and the products that come from that are my major problems with soy.LinnOn Jul 15, 2006, at 6:53 PM, robert wrote:As for soy , there may be an issue with it perhaps asto the way it is processed here in the U.S. before youconsume it . Just as there is with corn, safflower andvarious other cooking oils. Corn, peanuts, safflower , may befine in their natural state but become something elseentirely once they are processed into these hydrogenated andpartially hydrogenated oils. However, I do not see anthing wrong with the soy beananymore than I would the kidney bean, great northern bean,pinto beans or Boston baked beans. nice discussion. BOB

[Guest guest]

We eat a lot more soy in this country than

they do in theirs. And they do have

health related problems in their country due to soy. Their countries also do not have the

highly processed food we have nor do they use chemicals to farm. I lived in Okinawa

and saw what they ate. They do eat

beef, pork, chicken. I have also been to Japan and saw

what they ate and it contained no soy products except for some small pieces on

tofu in a small amount of their food.

Everything else that is soy is fermented and again is not eaten in large

quantities. We sell soy milk,

almost all mayonnaise is made with soy oil, almost all alternative protein

sources i.e.protein bars, are soy.

Start reading the labels at your local grocery store as well as your

health food store, I think you will be shocked to find

how much soy is in our food. I

tried to find selenium and vitamin e and they are both in soy oil.

I suggest you also read the book, The

Whole Story of Soy. I think you

would be surprised how much is in our foods.

Allyn

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From: iodine [mailto:iodine ] On Behalf Of robert

Sent: Saturday, July 15, 2006 7:53

PM

iodine

Subject: Re: soy and

thyroid cancer

Strange.

The billions of people (China,

Japan,

Thailand, Vietnam, Cambodia, Korea etc.) who eat the

most

amount of soy and the least amount of dairy have the lowest

incidences of most cancers in the world. There is virtually

no breast cancer in Laos and

Korea

has one of the lowest

incidences of Prostate cancer in the world. Even the fact

that their incidence of smoking tobacco is much higher

amongst the male population they still have lower incidence's

of lung cancer.

I know that there are some of you who are out there

that like to view people from other countries or parts of the

world as being physically different than us White people but

I assure you that they are identical to us in every respect

inside their skins. Other than the ability of people of

different skin colors to synthesize natural Vit D3 from

sunlight differently there is no other physical atribute that

I know of that could account for racial or ethnic differences

in prpensity to succumb to any disease.

Here is something of note that you should remember

before you think that this has something to do with Race.

Laotians who move to the U.S.

within 2 generations have the

same rates of breast cancer as white women. Which pretty much

proves that it has nothing at all to do with race and

everything to do with environment and diet.

Rather than whipping soy it may be better to look at

the dietary habits of people who live in Asia

and contrast

them with your own. We tend to defend dairy products in the

U.S.

because they are so much a part of our diet and culture

but most of the rest of the world does not partake of dairy

products (butter, milk, cheese etc.)at all.

As for soy , there may be an issue with it perhaps as

to the way it is processed here in the U.S. before you

consume it . Just as there is with corn, safflower and

various other cooking oils. Corn, peanuts, safflower , may be

fine in their natural state but become something else

entirely once they are processed into these hydrogenated and

partially hydrogenated oils.

However, I do not see anthing wrong with the soy bean

anymore than I would the kidney bean, great northern bean,

pinto beans or Boston

baked beans.

nice discussion. BOB

__________________________________________________

[Guest guest]

>From: robert <wiech89@...>

>Reply-iodine

> I know that there are some of you who are out there

>that like to view people from other countries or parts of the

>world as being physically different than us White people but

>I assure you that they are identical to us in every respect

>inside their skins.

So, American Indians aren't usually lactose intolerant? That's a difference

beyond the absorption of Vitamin D. Blacks don't have more cases of

hypertension eating the same diet as white Americans (maybe they don't like

whites, and that's why they have hypertension more frequently?)

> Here is something of note that you should remember

>before you think that this has something to do with Race.

>Laotians who move to the U.S. within 2 generations have the

>same rates of breast cancer as white women. Which pretty much

>proves that it has nothing at all to do with race and

>everything to do with environment and diet.

Our scientists in charge of food and drug quality have sold us down the

road. It's true, they've not done us favors.

Most health ailments are not caused by race, but that doesn't mean NONE are,

and for all we know it may not just be race, but blood type or something

unique about people from particular regions other than the color of their

skin.

I wonder, if all the people that had a negative blood type lived in a

particular part of the word, as it was potentially fatal to have more than

one child if it happened to have a father with positive blood.

It could be some health differences are caused by things much more subtle

than color.

>

> Rather than whipping soy it may be better to look at

>the dietary habits of people who live in Asia and contrast

>them with your own.

Those who report on it, seem to think soy is more of a condiment in Asia,

and almost always used in its fermented form which is not goiterogenic or

toxic. Soy is a known goiterogen, so unless you can get rid of that

quality, it will be bad. Some of the cabbage family are also goiterogenic,

but those can be changed by cooking or fermenting (sauerkraut, etc.) If

someone eats a lot of raw cabbage, they are likely to wind up with a goiter.

We tend to defend dairy products in the

>U.S. because they are so much a part of our diet and culture

>but most of the rest of the world does not partake of dairy

>products (butter, milk, cheese etc.)at all.

Except for the many cultures that use goat's milk, cheese, etc. I don't

think dairy is that uncommon in the rest of the world, but I do know dairy

from cow isn't as popular.

> However, I do not see anthing wrong with the soy bean

>anymore than I would the kidney bean, great northern bean,

>pinto beans or Boston baked beans.

I don't believe kidney beans, pinto beans, or great northern beans have ever

been found to cause goiters and intefere with iodine. They are different.

Whether or not they are genetically modified, as soy to hold as much

pesticide as possible, I can't say I've heard.

Skipper

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[Guest guest]

Again, according to Price almost all

traditional cultures drink milk, some cow, some goat and even water buffalo and

mares milk.

I also lived with a German family one summer and the Germans (like most Europeans)

keep their cows right out the kitchen door. Every morning they put a fresh pan of

raw milk on the counter to drink.

They did not refrigerate it though, just drank it at room temperature. When I lived in German they did drink

milk, ate butter and cream. They

were un-processed (don’t know about pasteurization) and had a totally

different taste. The Europeans do not pasteurize to the extent that we do and I

know that a lot of their products they ship here have to be pasteurized that

are not usually pasteurized when purchased over there. When I started eating raw butter and

drinking raw milk I was astonished how close to their butter and cream it

tasted. I absolutely loved their

butter and cream. They also don’t

eat whipped cream with any sugar. Just plain ol’ whipped cream. It was sooooo good. They also do not have grocery stores

like us but rather neighborhood stores where the meat actually is hung from the

ceilings and they shop every day. Again,

they just don’t eat highly processed foods like us. Now I lived over there 30 years ago so

things might have changed but I do know they have banned MSG and other products

that we continue to not only eat but don’t even question it for our

health.

Allyn

..

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From: iodine [mailto:iodine ] On Behalf Of Skipper Beers

Sent: Saturday, July 15, 2006 9:49

PM

iodine

Subject: RE: Re: soy and

thyroid cancer

>From: robert <wiech89 >

>Reply-iodine

> I know that there are some of you who are out there

>that like to view people from other countries or parts of the

>world as being physically different than us White people but

>I assure you that they are identical to us in every respect

>inside their skins.

So, American Indians aren't usually lactose intolerant? That's a difference

beyond the absorption of Vitamin D. Blacks don't have more cases of

hypertension eating the same diet as white Americans (maybe they don't like

whites, and that's why they have hypertension more frequently?)

> Here is something of note that you should remember

>before you think that this has something to do with Race.

>Laotians who move to the U.S.

within 2 generations have the

>same rates of breast cancer as white women. Which pretty much

>proves that it has nothing at all to do with race and

>everything to do with environment and diet.

Our scientists in charge of food and drug quality have sold us down the

road. It's true, they've not done us favors.

Most health ailments are not caused by race, but that doesn't mean NONE are,

and for all we know it may not just be race, but blood type or something

unique about people from particular regions other than the color of their

skin.

I wonder, if all the people that had a negative blood type lived in a

particular part of the word, as it was potentially fatal to have more than

one child if it happened to have a father with positive blood.

It could be some health differences are caused by things much more subtle

than color.

>

> Rather than whipping soy it may be better to look at

>the dietary habits of people who live in Asia

and contrast

>them with your own.

Those who report on it, seem to think soy is more of a condiment in Asia,

and almost always used in its fermented form which is not goiterogenic or

toxic. Soy is a known goiterogen, so unless you can get rid of that

quality, it will be bad. Some of the cabbage family are also goiterogenic,

but those can be changed by cooking or fermenting (sauerkraut, etc.) If

someone eats a lot of raw cabbage, they are likely to wind up with a goiter.

We tend to defend dairy products in the

>U.S.

because they are so much a part of our diet and culture

>but most of the rest of the world does not partake of dairy

>products (butter, milk, cheese etc.)at all.

Except for the many cultures that use goat's milk, cheese, etc. I don't

think dairy is that uncommon in the rest of the world, but I do know dairy

from cow isn't as popular.

> However, I do not see anthing wrong with the soy bean

>anymore than I would the kidney bean, great northern bean,

>pinto beans or Boston

baked beans.

I don't believe kidney beans, pinto beans, or great northern beans have ever

been found to cause goiters and intefere with iodine. They are different.

Whether or not they are genetically modified, as soy to hold as much

pesticide as possible, I can't say I've heard.

Skipper

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[Guest guest]

Yes, things have changed a lot. There are grocery stores everywhere, except in little communities out in the country. And, if you recall 30 years ago, people in Germany and Austria (especially women) were super over-weight also. Not any more. Mahin

Now I lived over there 30 years ago so things might have changed but I do know they have banned MSG and other products that we continue to not only eat but don’t even question it for our health.

Allyn

[Guest guest]

No I don’t remember them being

overweight except for the older matrons. Matter of fact I don’t

remember our culture being as obviously obese as they are today. There were heavy people but again that

was rare. Can’t think of any

children that were obese either like today, but again we did not have computers

and most mothers did not work so we played outside all day and we also had

recess like 3 times a day in school, which they do not have today. We did have TV but it was limited. (I am talking close to 50 years ago now)

I can only think of one person in my entire high school that was really heavy

and he was Samoan and they tend to be large people.

I also have come to the conclusion after

going back and looking through a large book I have of Native Americans going

back into the 1800’s that they were not skinny people either. They were not fat but certainly not what

our country promulgates as healthy. They just looked healthy.

Allyn

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From: iodine [mailto:iodine ] On Behalf Of mahinmotamedi@...

Sent: Sunday, July 16, 2006 9:02

AM

iodine

Subject: Re: Re: soy and

thyroid cancer

Yes, things have changed a lot. There are

grocery stores everywhere, except in little communities out in the

country. And, if you recall 30 years ago, people in Germany and Austria (especially

women) were super over-weight also. Not any more. Mahin

Now I lived over there 30 years ago so things might have changed

but I do know they have banned MSG and other products that we continue to not

only eat but don’t even question it for our health.

Allyn

[Guest guest]

Well, I saw many and I knew quite a few. Anyway this is off topic.

I lived in Germany 30 years ago. I don't recall seeing many overweight people. In fact I don't remember seeing anyone that I would call "super overweight".Irene

[Guest guest]

I lived in Germany 30 years ago. I don't recall seeing many overweight

people. In fact I don't remember seeing anyone that I would call

" super overweight " .

Irene

At 06:01 AM 7/16/2006, you wrote:

Yes, things have changed a lot.

There are grocery stores everywhere, except in little communities out in

the country. And, if you recall 30 years ago, people in Germany and

Austria (especially women) were super over-weight also. Not any more.

Mahin

Now I lived over there 30 years ago so things might have changed but

I do know they have banned MSG and other products that we continue to not

only eat but don’t even question it for our health.

Allyn

[Guest guest]

what? I was an exchange student in Vienna Austria 1968-69. There were no overweight people there and their lifestyle struck me as wonderfully healthy--shopping everyday for real food and great bread. Hiking, walking--- not going to the gym!

OTOH the medical advice I got about my thyroid symptoms was that I was crazy. OMG

Gracia

I lived in Germany 30 years ago. I don't recall seeing many overweight people. In fact I don't remember seeing anyone that I would call "super overweight".IreneAt 06:01 AM 7/16/2006, you wrote:

Yes, things have changed a lot. There are grocery stores everywhere, except in little communities out in the country. And, if you recall 30 years ago, people in Germany and Austria (especially women) were super over-weight also. Not any more. Mahin

Now I lived over there 30 years ago so things might have changed but I do know they have banned MSG and other products that we continue to not only eat but don’t even question it for our health.

Allyn

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[Guest guest]

I think that's the whole problem with soy, though, is that it takes all that processing to keep the beans from screwing up your body due to enzyme inhibitors (which are not removed by cooking).  They screw up mineral uptake due to high levels of phytic acid, the hemaglutin screws up your RBC's and again that's not removed by cooking and they have a high aluminum content, which is made worse by hydrogenation, not to mention the alkaline soaking in processing is a known carcinogen.  Historically soy has been used in it's fermented form, in fact I remember reading somewhere that the Egyptians had a special symbol regarding soybeans that showed even they knew that it wasn't a food source, but an agricultural source, it was used for the roots.  I think you're right in your description that they are incompatible with the human body.  They have to be processed in order for humans to eat them.  It wasn't until the U.S. became obsessed with soybean production and trying to milk every dollar out of them that we all started using so many soy products.  It's what the all the hype over using coconut oil was about, more money for the U.S. versus other countries production, etc.   Linn On Jul 16, 2006, at 2:26 PM, cbwillis9 wrote:Soybeans do have a different quality or something from theother legumes. Over 30 yrs ago, I was thinking soy wasa healthy protein source perhaps, was using soy flour insteadof wheat in cornbread, was using soy grits to add to hot cereal,and I tried cooking soy beans. There was just something aboutthe cooked plain soybeans that wasn't so much unpalatable intaste, but like they were uncompatible with the human body, wasmy impression. Oddly, I haven't had so much that impressionwith the soy grits, soy flour, or some soy protein powders.FWIW.Carol> > As for soy , there may be an issue with it perhaps as> > to the way it is processed here in the U.S. before you> > consume it . Just as there is with corn, safflower and> > various other cooking oils. Corn, peanuts, safflower , may be> > fine in their natural state but become something else> > entirely once they are processed into these hydrogenated and> > partially hydrogenated oils.> >> > However, I do not see anthing wrong with the soy bean> > anymore than I would the kidney bean, great northern bean,> > pinto beans or Boston baked beans.> >> > nice discussion. BOB> >>

[Guest guest]

Personally, I think the main problem with dairy in the U.S. is that

it is usually a dead food. We are not legally able to purchase raw

milk most places anymore. Once milk is pasteurized all the enzymes,

which permit digestion and assimilation, are killed.

That and the fact that cow milk is made for baby cows. Humans are

the only species to continue to take another species milk after they

are weaned. Yoghurt made from pasteurized milk is still not the

healthy food of the Hunzas.

On Jul 16, 2006, at 7:59 PM, robert wrote:

>

> Fermented soy serves another purpose and that is to aid

> digestion , as in Miso, Tempehe and Natto. Kimche, Saur Kraut

> and various other fermented foods serve the same purpose.

> Here in the West we use a dairy product for that purpose,

> Yoghurt. However, most of the adult population cannot

> properly digest dairy products of any kind as when they

> reached adulthood they no longer produced the enzyme which

> allowed them to do so. Such is not the case with fermented

> soy, Saur Kraut , Kimchee and other fermented nondairy foods.

>

>

> Neither the Japanese or the Chinese eat large amounts of

> fermented soy although they do eat it quite regularly.

> Koreans eat Kimchee as a side dish daily , it's the national

> dish and was introduced into Europe during the Mongol

> invasions of the 1300's in the form of saur kraut . The

> Europeans recognzed it's value too.

>

> bob

[Guest guest]

In a message dated 7/15/2006 7:54:55 PM Eastern Daylight Time, wiech89@... writes:

I know of that could account for racial or ethnic differencesin prpensity to succumb to any disease.

Why do only African Americans get Sickle Cell anemia? Not trying to be smart just asking a question.

Bonnie

[Guest guest]

In a message dated 7/15/2006 7:54:55 PM Eastern Daylight Time, wiech89@... writes:

U.S. because they are so much a part of our diet and culturebut most of the rest of the world does not partake of dairyproducts (butter, milk, cheese etc.)at all.

This is not true, there are some cultures that live on milk from horses only. There are many cultures that use butter, milk, and cheese. Just because you state this does not make it true. If you want me to specifically name the cultures I'll go and look them up. Off the top of my head Europe is the largest I can think of down to the nomadic people that consume the horse milk ( went and lived with them for a few weeks).

Bonnie

PS I'm not saying that the processing of the soy is not a major culprit, but I do believe that the Asian cultures can consume the amounts of soy because it is usually fermented or they consume fermented foods along with the soy to help counter act it. The Asians also do not consume soy as a meat replacement in the fashion that it is used here.

[Guest guest]

The Germans might be more overweight due

to their beer drinking!!!  I know I have

a friend who just came back from Germany who has been working over there for

the past 30 years on and off and I think some of their beer drinking has been

curtailed as they are very strict on drinking and driving now.

Allyn

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From: iodine [mailto:iodine ] On Behalf Of Gracia

Sent: Sunday, July 16, 2006 11:37

AM

iodine

Subject: Re: Re: soy and

thyroid cancer

what? I was an exchange student in Vienna

Austria

1968-69. There were no overweight people there and their lifestyle

struck me as wonderfully healthy--shopping everyday for real food and great

bread. Hiking, walking--- not going to the gym!

OTOH the medical advice I got about my thyroid

symptoms was that I was crazy. OMG

Gracia

I lived in Germany 30 years ago. I don't

recall seeing many overweight people. In fact I don't remember seeing anyone

that I would call " super overweight " .

Irene

At 06:01 AM 7/16/2006, you wrote:

Yes, things have changed

a lot. There are grocery stores everywhere, except in little communities out in

the country. And, if you recall 30 years ago, people in Germany and Austria (especially women) were

super over-weight also. Not any more. Mahin

Now I lived over there 30 years ago so things might

have changed but I do know they have banned MSG and other products that we

continue to not only eat but don’t even question it for our

health.

Allyn

size=2 width="100%" align=center>

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[Guest guest]

>From: robert <wiech89@...>

>

> Well, since you want to theorize that soy is the

>culprit in Thyroid cancer then the answer is pretty ready at

>hand. The Japanese and Chinese eats sufficiently large

>quantities of soy, particularly in comparison to the U.S..

In what form do they eat quantities of soy?

I don't know about cancer, I do know soy causes goiters (swollen thyroid) ,

because it interferes with iodine absorption. (As do cabbage, broccoli, and

some other vegetables in the raw form. I've heard the quality cannot be

cooked out of soy.)

The fact soy can cause goiter does make it different from other beans.

I have eaten raw cabbage in large quantities for a week, and found my

thyroid swelling. I assumed because I was on thyroid meds, this wouldn't

happen, but I was wrong.

We do hear people in other countries who eat soy, usually eat it as a

condiment in the fermented form. Is this incorrect?

As far as Japan goes, even if they do eat non-fermented soy regularly (and I

don't know whether they do or not), their large intake of iodine may

compensate. The intake of iodine in the USA, particularly parts of it, may

not be enough to compensate.

I think we need to stop being so parochial and realize

>or at least recognize that there are a variety of dietary

>regimens that exist outside our borders that people have

>practiced for over a thousand years before there were

>Europeans living in North America.

Does that make all the different regimens right for us? Is the Japanese

diet good for one of white European ancestry? What about Mercola, who talks

about protein types and carb type eaters, which implies that ignoring race,

there are differences in optimal diet. It's not simply parochial, it's

understanding there is some individuality in the optimal diet. (Even

between two white people as you pointed out the race difference. I might

think two people of ish ancestery would have more in common with

optimal diet than a Japanese person and one of ish ancestry, but I

could be wrong. I do know just because one diet is right for someone,

doesn't mean it'll be right for another.)

> Fermented soy serves another purpose and that is to aid

>digestion , as in Miso, Tempehe and Natto. Kimche, Saur Kraut

> and various other fermented foods serve the same purpose.

>Here in the West we use a dairy product for that purpose,

>Yoghurt. However, most of the adult population cannot

>properly digest dairy products of any kind as when they

>reached adulthood they no longer produced the enzyme which

>allowed them to do so. Such is not the case with fermented

>soy, Saur Kraut , Kimchee and other fermented nondairy foods.

I ferment saurkraut based on something from the Weston Price website. . It

is excellent. My wife of German ancestry won't even try it. Fermented

cabbage loses it's goiterogenic properties. Soy is supposed to also, though

I don't know if it's fermented the same way. The fermented foods are

supposed to be used like condiments and not eaten in large portions, as you

describe the use of fermented soy, probably because as you say they aid

digestion.

Skipper

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Sickle cell is in many nationalities including African Americans, Africans, Arabs, Greeks, Italians, Latin Americans,  and those from India. You can be Caucasian and have sickle cell disease or trait. All races should be screened for this hemoglobin at birth.LinnOn Jul 17, 2006, at 9:58 AM, braguet@... wrote:In a message dated 7/15/2006 7:54:55 PM Eastern Daylight Time, wiech89@... writes:I know of that could account for racial or ethnic differencesin prpensity to succumb to any disease.Why do only African Americans get Sickle Cell anemia?  Not trying to be smart just asking a question. Bonnie

[Guest guest]

>From: braguet@...

>Why do only African Americans get Sickle Cell anemia? Not trying to be

>smart

>just asking a question.

I think it's an adaptation to protect against malaria. (Real Africans who

are black also get it, it's not limited to the " African-American. " )

There's also a related anemia to protect against malaria in non

African-Americans called thalassemia. Some types are mild, others are

dangerous.

Skipper

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[Guest guest]

It is not limited to only African Americans.  Sickle cell is in many nationalities including African Americans, Africans, Arabs, Greeks, Italians, Latin Americans,  and those from India. You can be Caucasian and have sickle cell disease or trait. All races should be screened for this hemoglobin at birth.LinnOn Jul 18, 2006, at 9:51 AM, Skipper Beers wrote:>From: braguetaol>Why do only African Americans get Sickle Cell anemia? Not trying to be >smart>just asking a question.I think it's an adaptation to protect against malaria. (Real Africans who are black also get it, it's not limited to the "African-American.")There's also a related anemia to protect against malaria in non African-Americans called thalassemia. Some types are mild, others are dangerous.Skipper__________________________________________________________Express yourself instantly with MSN Messenger! Download today - it's FREE! MailScanner has detected a possible fraud attempt from "messenger.msn.click-url.com" claiming to be http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/

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I've been doing a lot of reading on the immune system the past couple week, and for the life of me I can't remember where I read this or an exact quote. But what I remember is that, in Africans, the same genetic structure that protects against malaria in people under 25 is responsible for the sickle cell trait in older people. This genetic adaptation is very useful in the tropics.

Wish I could find that exact reference....

Zoe

>Why do only African Americans get Sickle Cell anemia? Not trying to be >smart>just asking a question.I think it's an adaptation to protect against malaria. (Real Africans who are black also get it, it's not limited to the "African-American.")There's also a related anemia to protect against malaria in non African-Americans called thalassemia. Some types are mild, others are dangerous.Skipper

[Guest guest]

I have no exact references either, but what I was taught in

genetics class many years ago is that if one inherits sickle cell gene

from both parents, one gets sickle cell anemia and usually dies. If

one inherits the sickle cell from one parent, opne is less likely to

have malaria problems. The red blood cells are slightly anemic but

protected against malaria parasite. Since people who have one sickle

cell gene are much more likely to survive in the tropics, the gene

hase become very widespread. When 2 people with on sickle cell gene

make a baby, chances are one child in 4 will have normal blood, one

will have the dangerous double sickle cell gene, and 2 will cArry one

gene, thus making them prone to survival when infected with malaria.

Alobar

On 7/18/06, Zoe & <ZOEA@...> wrote:

>

>

>

> I've been doing a lot of reading on the immune system the past couple week,

and for the life of me I can't remember where I read this or an exact quote.

But what I remember is that, in Africans, the same genetic structure that

protects against malaria in people under 25 is responsible for the sickle cell

trait in older people. This genetic adaptation is very useful in the tropics.

>

> Wish I could find that exact reference....

>

> Zoe

>

>

> >Why do only African Americans get Sickle Cell anemia? Not trying to be

> >smart

> >just asking a question.

>

> I think it's an adaptation to protect against malaria. (Real Africans who

> are black also get it, it's not limited to the " African-American. " )

>

> There's also a related anemia to protect against malaria in non

> African-Americans called thalassemia. Some types are mild, others are

> dangerous.

>

> Skipper

>

>