Re: Re: soy and thyroid cancer

[Guest guest]

>From: robert <wiech89@...>

In almost 30 years of living in Asia I have yet to

>meet a single human being with the visible signs of Goiter or

>a swollen neck.

You've mentioned Asia, but I don't think you ever specified where in Asia

you live. There are areas of China and other countries where there is a lot

of goiter. It may be you don't live in those particular areas, it could

also be that unless a goiter is large enough to carry in a wheelbarrow,

particularly if one is overweight it's not real obvious visually.

Asians eat soy in a variety of forms and

>rather than me spoon feed this info to you you can do the

>following. Go to Borders or some other large bookstore and

>leaf through the Chinese, Japanese and Korean cookbooks and

>note how soy is used.

And I used to think I could get clam chowder in Michigan, but after visiting

the coast, I won't order it here anymore.

Your observation means a lot more than a cookbook.

Are you saying they pick soybeans from the garden and throw them in food

almost every day? Or do they process them somehow first, or do they only

eat them on rare occassions? Not something we're likely to understand from

a cookbook.

Thailand does not use a lot of soy in

>cooking but they do drink a lot of ''hot soy milk'' which is

>cook up right in the streets by street vendors and also sold

>in resturants and 7 Eleven's. They mix it with Ginger or they

>just put sugar in it. I drink it plain myself. Thais

>generally do not cook with soy but use a lot of Coconut oils.

Coconut oil is well known as being good for the thyroid and adrenals.

As for soy milk, soy is known for causing goiters because it interferes with

iodine absorption. So, how much harm it can do is a matter of degree that

may depend on iodine intake as well as volume of soy milk one drinks.

It's also known to inhibit mineral absorption.

These claims are not just from the aggressive anti-soy sources.

Again, it's a matter of degree and I don't know if it's any worse than

people in other countries who drink a lot of soda. That's not particularly

good for the health either. Pasteurized milk isn't, as the enzymes are

pretty much killed.

> As for cabbage, until very recently the Chinese used to

>have a cabbage festival where they celebrated the harvest of

>winter cabbage which they literally survived on throughout

>the winter with no adverse effects to the thyroid and that is

>a billion people.

Are you saying they ate it raw in the winter? In the cabbage family

(Including cabbage, broccoli, turnips, spinach), the goiterogens are removed

by cooking of fermenting. So, sauerkraut or kimchee would not cause goiter.

Even if it did cause goiter, that doesn't mean some people wouldn't be fine.

Before salt was iodized, one-third of the school children in Michigan had

goiters. (I don't know if they were obvious visually, or just to doctors

feeling the thyroid.) People still survived, just not as well as when they

got more iodine.

Not to mention the Japanese, Koreans,

>Russians and Germans and all of Eastern Europe. Jews eat

>cabbage in the form of Borsht as to Russians and Poles.

>Germans are famous for saur kraut. The Koreans have Kimchee

>and the Thais also eat large quantites of cabbage, all

>without adverse results. If what you say were true we would

>have billions of people suffering from thyroid problems and

>we are not.

Again these are all cooked or fermented sources.

> As for the consumption of iodine by the Japanese

>offsetting the effects of soy, I cannot comment other than to

>say that the Chinese also eats much soy and those in the

>north and west of China eat very little in the way of sea

>vegetables as they are over 1000 miles from the ocean..

>

> As for different racial and ethnic groups having diets

>that others cannot consume I think this is folly. Dietary

>consumption is of a cultural and not a biological nature.

Maybe. But ignoring race or ethnicity, some people think there are

different metabolic types of people and they need different food. Mercola

says there's the protein type, the carb type, and the mixed type of

metabolizer. Not only should these people be eating differently, in some

cases, the type of metabolizer can change in your lifetime. So, it may not

be race or other subtle differences that determine how you should eat, but

your own body chemistry at a particular point in time.

But, that is speculation.

It is true that

>perhaps over a thousand years of milk drinking those of

>northern european ancestory may be able to digest milk better

>and longer than most Asians who never drink it but that also

>has to do with what happens early in life and is not a

>genetic trait.

Maybe, but my wife grew up drinking milk, but since she is one-quarter

American Indian, she is lactose intolerant. Or, at least I presume that's

the reason. She will still drink milk, and grew up doing so.

Skipper

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[Guest guest]

>From: " Zoe & " <ZOEA@...>

>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.

That's right. If parent's have sickle cell trait (one gene), the child can

be born with sicke cell trait or sicle cell anemia (two genes, 1 in 4 chance

when both parents have sickle cell trait). Anyway, it is an adaptation

against malaria, as is thalassemia that is more commonly found in Greeks and

Italians.

Skipper

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