Re: SOY AND PEPTIDES (Devin?)

[Guest guest]

Found it....lol

<A HREF= " http://www.soyonlineservice.co.nz/soytox.htm " >Soy Toxins</A>

Soy Toxins

There's plenty yet that you didn't know about soy!Soy contains several

naturally occurring compounds that are toxic to humans and animals. The soy

industry frequently refers to these toxins as anti-nutrients, which implies

that they somehow act to prevent the body getting the complete nutrition it

needs from a food. The soy toxins (such as phytic acid) can certainly act in

this manner, but they also have the ability to target specific organs, cells

and enzyme pathways and their effects can be devastating.The soy toxins that

Soy Online Service have concerns about are protease inhibitors, phytic acid,

soy lectins (or haemagglutins), nitrosamines, manganese concentrations and

the mysterious soyatoxin. Nitrosamines are not naturally occurring in

soybeans but form during the processing of products such as isolated soy

protein (ISP).As with any toxin there will be a dose at which negative

effects are not observed. Soy Online Services have examined the scientific

data on the soy toxins and have uncovered several alarming truths:> There is

no legislation to protect consumers from soy toxins in raw soy products.

> With the possible exception of soy lecithin, all soy products, no matter

how well treated, contain low to moderate levels of soy toxins; processing

cannot remove them all of any of them.

> The soy industry has little in the way of quality control to protect

consumers from exposure to inadequately treated soy products.

Protease InhibitorsPerhaps the best known of the soy toxins are the protease

inhibitors (also referred to as trypsin inhibitors) which, as the name

suggests, are able to inhibit the action of proteases (including trypsin)

which are enzymes that are involved in the process of dismantling proteins

for use by the body.In the rat, high levels of exposure to protease

inhibitors (such as that found in raw soy flour) cause pancreatic cancer

whereas moderate levels cause the rat pancreas to be more susceptible to

cancer-causing agents. The validity of the rat model to humans has been

questioned and the USFDA have examined the effects of protease inhibitors on

the Cebus monkey (JP Harwood et al., Adv Exp Med Biol 1986 199: 223-37).The

parameters of the Cebus Monkey study were as follows:Group Number of monkeys

Dietary Protein Trypsin Inhibitor (mg/g of diet)

1 8 Lactalbumin 0.12

2 10 Soy Isolate 0.54

3 6 Casein 0.08

4 2 Soy Concentrate 2.41

After five years of chronic ingestion to low levels of trypsin inhibitors,

there was no discernible pancreatic damage effect in monkeys from groups 1-3.

However, one monkey in group 4 exhibited moderate diffuse acinar atrophy,

moderate diffuse interstitial fibrosis and moderate chronic pancreatitis in

all three sections of tissue examined. Minimal lymphoid hyperplasia was

noted in the other group 4 monkey.Therefore, there is good reason to question

claims that low levels of soy protease inhibitors pose no threat to human

health. Such a statement has even been made by the USFDA in response to a <A

HREF= " http://www.soyonlineservice.co.nz/pti.htm " >

health claim petition</A> by Protein Technologies. The USFDA reported

that:'Concerns have been raised in the past about exposure to trypsin

inhibitors contained in soybeans because these compounds had been found to

stimulate pancreatic hyperplasia and hypertrophy in animals. These concerns

have been allayed because heat treatment removes most of the activity of

these proteases. In addition, recent studies have questioned the

applicability of the animal models, which differ from humans in the type of

diet, sensitivity of the pancreas to trypsin inhibitors, and the anatomic

sites of pancreatic cell proliferation and have found low rates of cancer in

populations with dietary patterns that include soy foods' (FR 63,

217:62977-63015, 1998).This statement brought an angry response from <A

HREF= " http://www.soyonlineservice.co.nz/files/Liener.doc " >

Professor Irvin Leiner</A>, the foremost expert on protease inhibitors. In his

reply to the FDA Liener wrote:'The impression one gets from reading this

section is that that there is little cause for concern as far as the human

exposure to soybean trypsin inhibitors is concerned.... In the interests of a

balanced treatment of the subject, I trust you will give due consideration to

the opposing view that the soybean trypsin inhibitors do in fact pose a

potential risk to humans when soy protein is incorporated into the diet.'So,

if there is valid concern about low levels of protease inhibitors in soy

foods, what about exposures to levels higher higher than those in the Cebus

monkey study? Is there any chance that such exposures could occur in human

diets?Soy Online Service has noted that there is considerable variability in

the levels of protease inhibitors in commercially available foods and that

there is little to protect consumers from exposure to high levels of protease

inhibitors. For example, a study entitled 'Trypsin inhibitor levels in

soy-based infant formulas and commercial soy protein isolates and

concentrates (RW Peace et al., 1992, Food Res Int, 25: 137-141) found that

trypsin inhibitor levels were as high as 2.72 mg/g in ready to feed soy

formulas and 7.30 mg/g in soy protein concentrate.Since there is no

established acceptable levels of protease inhibitors in foods and no

protection from short-term high level (acute) exposures or long term low

level (chronic) exposures, Soy Online Service offer the following advice:>

Don't feed your baby or infant a soy formula; there are alternatives!

> Avoid the direct consumption of raw or partially processed soy products

such as soy flour or soy protein concentrate. Traditionally fermented soy

foods are relatively free of protease inhibitors.

> When preparing your own soy foods, such as boiled or roasted soybeans or

soy milk, ensure that they are adequately heated. The traditional Chinese

method for preparing soybeans was a time consuming job that was left to

monks. It involved soaking the beans first and then boiling them twice over

'the full length of an incense'.

PhytatesThe term phytate refers to several compounds that are based on phytic

acid (inositol hexaphosphate). It is the presence of multiple phosphates in

phytates that makes them effective chelating agents, i.e. they have the

ability to bind to certain metal ions. Obviously if metals are bound up in a

phytate-complex, they are less available to the body ( i.e. less

bioavailable) for nutritive purposes.Phytates are particularly adept at

binding metals in their so-called divalent state, metal ions such as calcium

(Ca2+), copper (Cu2+), iron (Fe2+), manganese (Mn2+) and zinc (Zn2+).Soybeans

contain very <A HREF= " http://www.soyonlineservice.co.nz/Refs/Phytate.htm " >high

levels of phytate</A> and their are numerous reports of reduced

bioavailablity of various metals from foods containing soy; this has

particular significance for vegetarians and infants fed

soy-formulas.Vegetarians, particularly young women vegetarians, need to be

aware that soy products affect their iron and zinc requirements and it has

been recommended that they utilise strategies that <A

HREF= " http://www.soyonlineservice.co.nz/Refs/veges.htm " >minimise the intake of

dietary phytate</A>.The effects of phytate in soy-formulas are a great concern.

The iron and zinc requirements of developing infants are well documented,

particularly those that relate to <A

HREF= " http://www.soyonlineservice.co.nz/Refs/Iron.htm " >cognitive function</A>.

There is no question

that infants fed soy-formulas are at greater risk of reduced uptake of

various essential minerals compared with breast-fed infants or infants fed

other formulas.>

<A HREF= " http://www.soyonlineservice.co.nz/Refs/Copper.htm " >Copper

bioavailability</A> is significantly lower in rhesus monkeys fed

low-phytate soy formula from 2 to 4 months.

> <A HREF= " http://www.soyonlineservice.co.nz/Refs/Iron.htm " >Iron

absorption</A> in infants is approximately doubled by the removal of

phytate from soy formula; a similar effect is observed by doubling the

ascorbic acid content of a soy formula.

> <A HREF= " http://www.soyonlineservice.co.nz/Refs/Mang.htm " >Manganese

absorption</A> is also doubled by the removal of phytate from soy

formula, but increasing the ascorbic acid content of a soy formula containing

the native amount of phytic acid did not improve manganese absorption.

> <A HREF= " http://www.soyonlineservice.co.nz/Refs/Zinc.htm " >Zinc

bioavailability</A> from soy formulas is also reduced by phytate. In

rhesus monkeys, zinc absorption was 2.0 times greater from monkey milk

compared with soy formula, 2.2 times greater from whey-predominant formula

compared with soy formula and 1.7 times greater from casein-predominant

formula compared with soy formula. Zinc absorption from dephytinized soy

formula was approximately the same as that from casein-predominant formula.

Soy formulas are typically over-supplemented with minerals and vitamins to

account for the deficiencies caused by phytate, but it is evident that this

does not take care of the problems. Removal of phytate from soy formulas is

altogether a better solution but manufactures have not shown any inclination

do this. Why not? Phytate removal will cost $$$ and it seems to us that soy

formula manufacturers consider economics to be more important than the well

being of infants.

ManganeseThe soybean plant has the ability to absorb manganese from the soil

and concentrate it to an extent that soy-based infant formulas can contain as

much as 200 times the level of manganese found in natural breast milk. In

babies, excess manganese that cannot be metabolised is stored in body organs.

Around eight percent of the excess manganese in the diet is stored in the

brain in close proximity to the dopamine-bearing neurons responsible, in

part, for adolescent neurological development. The implications are that the

one in eight infants raised on soy formula during the first six months of

life may be at risk of brain and behavioural disorders that do not become

evident until adolescence. The following two links discuss the issue of

manganese toxicity further.Is soy-based infant formula brain damaging? <A

HREF= " http://www.soyonlineservice.co.nz/files/goodman.htm " >Press

Release</A> written by Goodman, Ph.D. <A

HREF= " http://www.mercola.com/2001/jun/13/soy_formula.htm " > " How safe is soy

infant formula? " </A>.

Other ToxinsLetter to FDA CONSUMER magazine <A

HREF= " http://www.fda.gov/fdac/departs/2000/400_ltrs.html " >

http://www.fda.gov/fdac/departs/2000/400_ltrs.html</A> August 2000The FDA

Consumer article on soy spoke of the possible risks of plant estrogens, but

made no mention of the carcinogenic effects of protease inhibitors found in

soy. McGuinness et al. report rats fed raw soya flour develop cancer of the

pancreas ( " The effects of long-term feeding of soya flour on the rat

pancreas, " Scandinavian Journal of Gastroenterology, 1980; 15:497-502). They

say that preheating the flour protected the animals, but others have said

that the high heat required (130 degrees Celsius) to deactivate the

carcinogenic trypsin inhibitors in soya flour denatures the soy proteins to

the point that they become virtually useless. If this is so, one either

chooses less heating, resulting in more surviving trypsin inhibitors, or more

heating, resulting in useless protein. Jarvis, Ph.D.Department of

Health Promotion and EducationLoma UniversityLoma , Calif.

SoyatoxinThe soy industry funds <A

HREF= " http://www.soyonlineservice.co.nz/politics.htm " >millions of dollars of

research each year</A>;

what chance is there for the <A

HREF= " http://www.soyonlineservice.co.nz/Refs/Soyatox.htm " >discoverers of

soyatoxin</A> to get funding to

continue their work?

[Guest guest]

Just today I was looking at some research on pancreatic enzymes and

cancer treatment. For one thing, the protocol requires patients take

around 130 pills a day, most are enzymes plus other nutrients. Makes

my measly little 9 a day seem rather small. BUT the other thing I

noticed was in the special dietary considerations, you were not to

eat any soy because " soy interferes with pancreatic enzymes. "

So, Devin, do you know of why this is? Are there enzyme inhibitors

still in processed soy? Is this something special to pancreatic

enzymes (from pig in this case) versus plant/microbe-derived enzymes?

Thank you,

.

[Guest guest]

THANK YOU LIANNE - this is what I'd read before

Mandi in UK

> Found it....lol

>

> <A HREF= " http://www.soyonlineservice.co.nz/soytox.htm " >Soy Toxins</A>

>

> Soy Toxins

>

> There's plenty yet that you didn't know about soy!Soy contains several

> naturally occurring compounds that are toxic to humans and animals. The

> soy

> industry frequently refers to these toxins as anti-nutrients, which implies

>

> that they somehow act to prevent the body getting the complete nutrition it

>

> needs from a food. The soy toxins (such as phytic acid) can certainly act

> in

> this manner, but they also have the ability to target specific organs,

> cells

> and enzyme pathways and their effects can be devastating.The soy toxins

> that

> Soy Online Service have concerns about are protease inhibitors, phytic

> acid,

> soy lectins (or haemagglutins), nitrosamines, manganese concentrations and

> the mysterious soyatoxin. Nitrosamines are not naturally occurring in

> soybeans but form during the processing of products such as isolated soy

> protein (ISP).As with any toxin there will be a dose at which negative

> effects are not observed. Soy Online Services have examined the scientific

>

> data on the soy toxins and have uncovered several alarming truths:> There

> is

> no legislation to protect consumers from soy toxins in raw soy products.

>

> > With the possible exception of soy lecithin, all soy products, no

> matter

> how well treated, contain low to moderate levels of soy toxins; processing

> cannot remove them all of any of them.

> > The soy industry has little in the way of quality control to protect

> consumers from exposure to inadequately treated soy products.

> Protease InhibitorsPerhaps the best known of the soy toxins are the

> protease

> inhibitors (also referred to as trypsin inhibitors) which, as the name

> suggests, are able to inhibit the action of proteases (including trypsin)

> which are enzymes that are involved in the process of dismantling proteins

> for use by the body.In the rat, high levels of exposure to protease

> inhibitors (such as that found in raw soy flour) cause pancreatic cancer

> whereas moderate levels cause the rat pancreas to be more susceptible to

> cancer-causing agents. The validity of the rat model to humans has been

> questioned and the USFDA have examined the effects of protease inhibitors

> on

> the Cebus monkey (JP Harwood et al., Adv Exp Med Biol 1986 199: 223-37).The

>

> parameters of the Cebus Monkey study were as follows:Group Number of

> monkeys

> Dietary Protein Trypsin Inhibitor (mg/g of diet)

> 1 8 Lactalbumin 0.12

> 2 10 Soy Isolate 0.54

> 3 6 Casein 0.08

> 4 2 Soy Concentrate 2.41

> After five years of chronic ingestion to low levels of trypsin inhibitors,

> there was no discernible pancreatic damage effect in monkeys from groups

> 1-3.

> However, one monkey in group 4 exhibited moderate diffuse acinar atrophy,

> moderate diffuse interstitial fibrosis and moderate chronic pancreatitis in

>

> all three sections of tissue examined. Minimal lymphoid hyperplasia was

> noted in the other group 4 monkey.Therefore, there is good reason to

> question

> claims that low levels of soy protease inhibitors pose no threat to human

> health. Such a statement has even been made by the USFDA in response to a <A

HREF= " http://www.soyonlineservice.co.nz/pti.htm " >

> health claim petition</A> by Protein Technologies. The USFDA reported

> that:'Concerns have been raised in the past about exposure to trypsin

> inhibitors contained in soybeans because these compounds had been found to

> stimulate pancreatic hyperplasia and hypertrophy in animals. These concerns

>

> have been allayed because heat treatment removes most of the activity of

> these proteases. In addition, recent studies have questioned the

> applicability of the animal models, which differ from humans in the type of

>

> diet, sensitivity of the pancreas to trypsin inhibitors, and the anatomic

> sites of pancreatic cell proliferation and have found low rates of cancer

> in

> populations with dietary patterns that include soy foods' (FR 63,

> 217:62977-63015, 1998).This statement brought an angry response from <A

HREF= " http://www.soyonlineservice.co.nz/files/Liener.doc " >

> Professor Irvin Leiner</A>, the foremost expert on protease inhibitors. In

his

>

> reply to the FDA Liener wrote:'The impression one gets from reading this

> section is that that there is little cause for concern as far as the human

> exposure to soybean trypsin inhibitors is concerned.... In the interests of

> a

> balanced treatment of the subject, I trust you will give due consideration

> to

> the opposing view that the soybean trypsin inhibitors do in fact pose a

> potential risk to humans when soy protein is incorporated into the

> diet.'So,

> if there is valid concern about low levels of protease inhibitors in soy

> foods, what about exposures to levels higher higher than those in the Cebus

>

> monkey study? Is there any chance that such exposures could occur in human

>

> diets?Soy Online Service has noted that there is considerable variability

> in

> the levels of protease inhibitors in commercially available foods and that

> there is little to protect consumers from exposure to high levels of

> protease

> inhibitors. For example, a study entitled 'Trypsin inhibitor levels in

> soy-based infant formulas and commercial soy protein isolates and

> concentrates (RW Peace et al., 1992, Food Res Int, 25: 137-141) found that

> trypsin inhibitor levels were as high as 2.72 mg/g in ready to feed soy

> formulas and 7.30 mg/g in soy protein concentrate.Since there is no

> established acceptable levels of protease inhibitors in foods and no

> protection from short-term high level (acute) exposures or long term low

> level (chronic) exposures, Soy Online Service offer the following advice:>

>

> Don't feed your baby or infant a soy formula; there are alternatives!

> > Avoid the direct consumption of raw or partially processed soy

> products

> such as soy flour or soy protein concentrate. Traditionally fermented soy

> foods are relatively free of protease inhibitors.

> > When preparing your own soy foods, such as boiled or roasted soybeans

> or

> soy milk, ensure that they are adequately heated. The traditional Chinese

> method for preparing soybeans was a time consuming job that was left to

> monks. It involved soaking the beans first and then boiling them twice

> over

> 'the full length of an incense'.

>

> PhytatesThe term phytate refers to several compounds that are based on

> phytic

> acid (inositol hexaphosphate). It is the presence of multiple phosphates

> in

> phytates that makes them effective chelating agents, i.e. they have the

> ability to bind to certain metal ions. Obviously if metals are bound up in

> a

> phytate-complex, they are less available to the body ( i.e. less

> bioavailable) for nutritive purposes.Phytates are particularly adept at

> binding metals in their so-called divalent state, metal ions such as

> calcium

> (Ca2+), copper (Cu2+), iron (Fe2+), manganese (Mn2+) and zinc

> (Zn2+).Soybeans

> contain very <A HREF= " http://www.soyonlineservice.co.nz/Refs/Phytate.htm " >high

levels of phytate</A> and their are numerous reports of

> reduced

> bioavailablity of various metals from foods containing soy; this has

> particular significance for vegetarians and infants fed

> soy-formulas.Vegetarians, particularly young women vegetarians, need to be

> aware that soy products affect their iron and zinc requirements and it has

> been recommended that they utilise strategies that <A

HREF= " http://www.soyonlineservice.co.nz/Refs/veges.htm " >minimise the intake of

> dietary phytate</A>.The effects of phytate in soy-formulas are a great

concern.

>

> The iron and zinc requirements of developing infants are well documented,

> particularly those that relate to <A

HREF= " http://www.soyonlineservice.co.nz/Refs/Iron.htm " >cognitive function</A>.

There is no question

>

> that infants fed soy-formulas are at greater risk of reduced uptake of

> various essential minerals compared with breast-fed infants or infants fed

> other formulas.>

>

> <A HREF= " http://www.soyonlineservice.co.nz/Refs/Copper.htm " >Copper

bioavailability</A> is significantly lower in rhesus monkeys fed

> low-phytate soy formula from 2 to 4 months.

> > <A HREF= " http://www.soyonlineservice.co.nz/Refs/Iron.htm " >Iron

absorption</A> in infants is approximately doubled by the removal of

> phytate from soy formula; a similar effect is observed by doubling the

> ascorbic acid content of a soy formula.

> > <A HREF= " http://www.soyonlineservice.co.nz/Refs/Mang.htm " >Manganese

absorption</A> is also doubled by the removal of phytate from

> soy

> formula, but increasing the ascorbic acid content of a soy formula

> containing

> the native amount of phytic acid did not improve manganese absorption.

> > <A HREF= " http://www.soyonlineservice.co.nz/Refs/Zinc.htm " >Zinc

bioavailability</A> from soy formulas is also reduced by phytate. In

>

> rhesus monkeys, zinc absorption was 2.0 times greater from monkey milk

> compared with soy formula, 2.2 times greater from whey-predominant formula

> compared with soy formula and 1.7 times greater from casein-predominant

> formula compared with soy formula. Zinc absorption from dephytinized soy

> formula was approximately the same as that from casein-predominant formula.

>

> Soy formulas are typically over-supplemented with minerals and vitamins to

> account for the deficiencies caused by phytate, but it is evident that this

>

> does not take care of the problems. Removal of phytate from soy formulas

> is

> altogether a better solution but manufactures have not shown any

> inclination

> do this. Why not? Phytate removal will cost $$$ and it seems to us that

> soy

> formula manufacturers consider economics to be more important than the well

>

> being of infants.

>

> ManganeseThe soybean plant has the ability to absorb manganese from the

> soil

> and concentrate it to an extent that soy-based infant formulas can contain

> as

> much as 200 times the level of manganese found in natural breast milk. In

> babies, excess manganese that cannot be metabolised is stored in body

> organs.

> Around eight percent of the excess manganese in the diet is stored in the

> brain in close proximity to the dopamine-bearing neurons responsible, in

> part, for adolescent neurological development. The implications are that

> the

> one in eight infants raised on soy formula during the first six months of

> life may be at risk of brain and behavioural disorders that do not become

> evident until adolescence. The following two links discuss the issue of

> manganese toxicity further.Is soy-based infant formula brain damaging? <A

HREF= " http://www.soyonlineservice.co.nz/files/goodman.htm " >

> Press

> Release</A> written by Goodman, Ph.D. <A

HREF= " http://www.mercola.com/2001/jun/13/soy_formula.htm " > " How safe is soy

infant

> formula? " </A>.

>

> Other ToxinsLetter to FDA CONSUMER magazine <A

HREF= " http://www.fda.gov/fdac/departs/2000/400_ltrs.html " >

> http://www.fda.gov/fdac/departs/2000/400_ltrs.html</A> August 2000The FDA

> Consumer article on soy spoke of the possible risks of plant estrogens, but

>

> made no mention of the carcinogenic effects of protease inhibitors found in

>

> soy. McGuinness et al. report rats fed raw soya flour develop cancer of the

>

> pancreas ( " The effects of long-term feeding of soya flour on the rat

> pancreas, " Scandinavian Journal of Gastroenterology, 1980; 15:497-502).

> They

> say that preheating the flour protected the animals, but others have said

> that the high heat required (130 degrees Celsius) to deactivate the

> carcinogenic trypsin inhibitors in soya flour denatures the soy proteins to

>

> the point that they become virtually useless. If this is so, one either

> chooses less heating, resulting in more surviving trypsin inhibitors, or

> more

> heating, resulting in useless protein. Jarvis, Ph.D.Department of

> Health Promotion and EducationLoma UniversityLoma , Calif.

>

> SoyatoxinThe soy industry funds <A

HREF= " http://www.soyonlineservice.co.nz/politics.htm " >millions of dollars of

research each year</A>;

> what chance is there for the <A

HREF= " http://www.soyonlineservice.co.nz/Refs/Soyatox.htm " >discoverers of

soyatoxin</A> to get funding to

> continue their work?

>

>

>

[Guest guest]

Well, all I can say is I've never liked soy because of the taste, but now I

know there are other reasons. The part about inhibiting enzymes is

interesting. So if you have " digestive problems " adding lots of soy to the

diet probably makes it all worse. Maybe this explains why so many people

having been GFCF for over a year or more and then with enzymes adding those

foods back into the diet gives great improvements. Maybe they are actually

reducing their soy load at the same time and the digestive system kicks into

better performance, and the soy toxin load is relieved at the same time.

.

> Soy Toxins