O Holofote na Soja!

Esta página apresenta alguns dos fatos negativos a respeito de produtos de soja que geralmente não são ouvidos pelos vegetarianos devido ao controle da mídia de massa e pesquisas manipuladas, fundadas ou conduzidas por interesses industriais e reproduzidas em lojas de alimentos saudáveis, ou em textos de nutrição. Também, devido aos extensos lobbies dos órgãos reguladores e autoridades nutricionais de interesses industriais, os produtos de soja foram aceitos oficialmente como produtos nutricionais apropriados.
Quando a sanção oficial é dada a um produto, geralmente não é muito tempo antes de que revistas sobre saúde financiadas por dinheiro de indústrias investido em propagandas para promover seus benefícios e então, em troca, os modistas alimentares começam a promover os produtos industriais como saudáveis.

Você precisa estar consciente de que muitos estudos científicos são falsificados ou não são aprofundados o suficiente para gerar resultados úteis. Portanto é fácil, em alguns casos, apresentar dados para apoiar a soja em uma variedade de casos, dependendo da pesquisa escolhida. Mesmo observando todas as evidências e eliminando as pesquisas falhas, ainda assim pode ser que não tenhamos uma imagem real, caso nenhuma das pesquisas científicas tenha sido longa o suficiente ou bem controlada. Estudos de segurança envolvendo animais de laboratório (um termo absurdo) são enganadoras como indicadores nutricionais de efeitos em humanos. Em qualquer caso, resultados negativos em pesquisa animal são ignorados com frequência para que os produtos entrem no mercado

A indústria de um bilhão de dólares da soja

As vendas de produtos de soja aumentou 350% ao longo da última década alcançando um valor estimado de $1.4 bilhões no ano passado, de acordo com a Soyfoods Association of America (Associação americana dos alimentos de soja)
Supermarket News, Vol. 46, No. 11; 11 de Março, 1996; p.51.

Os produtos de soja estão à frente de um complexo industrial multi bilionário. De acordo com o Wall Street Journal (27 de Outubro de 1995), Archer Daniel Midlands, o maior processador mundial de soja, investe pesadamente em propaganda, especialmente em noticiários das maiores redes. Aparentemente eles gastam $4.7 milhões em propaganda na "Meet the Press" e $4.3 milhões na "Face the nation" ao longo de um ano. ADM tem participação nos maiores jornais, e a imprensa apresenta a soja sob uma luz positiva. ADM tem lobbies pesados em Washington e apoia programas de pesquisa em universidades.

Muitos vegetarianos acreditam que a soja é um alimento maravilhoso, ideal na substituição da carne. Consideremos essas perguntas:

Você encontrará algumas respostas e ideias nestas edições nesta página e você também encontrará informação substancial a respeito da maneira pela qual os produtos de soja são flavorizados. O foco desta página está questões de saúde. Problemas ambientais considerável tem sido criados pela produção em massa de feijões de soja, resultando na devastação da floresta tropical, dependência em subsídios agrícolas nas nações em desenvolvimento e outras questões que estão lado a lado com a agricultura intensiva modera. Estas, e outras questões envolvendo a tecnologia de modificação genética e a soja, não foram tratadas aqui.

A crítica típica de dietas vegetarianas ricas em soja é baseada em uma preocupação com a anemia, a qual muitos médicos estão alertas. A pesquisa da qual esta questão surge não é particularmente forte, mas ainda assim deve ser motivo de preocupação:

Shaw N-S, et al. A vegetarian diet rich in soybean products compromises iron status in young students. J Nutr 1995;125:212-219

Um cometário a respeito desta pesquisa em Townsend Letters To Doctors LITERATURE REVIEW & COMMENATRY, de Alan R. Gaby, M.C., diz que "uma dieta vegetariana rica em produtos de soja pode promover deficiência de ferro, principalmente em mulheres" e que produtos de soja são "conhecidos por inibir a absorção de ferro não-heme em níveis significativos". Apesar de que produtos de soja possam estar de acordo com a quantidade de ferro da RDA (Recommended dietary allowance - Margem de recomendação alimentar), a quantidade absorvida pode ser insuficiente. Vitamina C adicional pode melhorar a absorção do ferro. Dr. Gaby conclui "Este estudo sugere que vegetarianos que consomem produtos de soja frequentemente deveriam fazer exames para detectar deficiência de ferro e receber suplementação de ferro ou recomendações alimentares quando necessário." Dr. Gaby também sugere a re-introdução de um pouco de carne para melhorar a disponibilidade mineral, por que não simplesmente remover produtos de soja e substituí-los com vegetais ricos em ferro? Este estudo é usado com frequência para censurar dietas vegetarianas mas não nos diz porque 70% das mulheres vegetarianas não tiveram anemia e 50% não demonstraram "deficiência em ferro" o que parece em qualquer caso ser baseado num nível arbitrário.

A soja tem muitos efeitos anti-nutritivos potenciais:
"Implicações dos componentes anti-nutricionais em alimentos de soja", Liener IE, Crit Rev Food Sci Nutr, 34: 1, 1994, 31-67

Abstract

Existem diversos componentes presentes na soja que exercem um impacto negativo na qualidade nutricional da proteína. Entre estes fatores que são destruídos pelo tratamento de aquecimento estão o inibidores de protease e lecitinas. Inibidores de protease exercem seu efeito anti-nutricional provocando uma hipertrofia/hiperplasia pancreática, que resulta em última análise em uma inibição do crescimento. A lecitina, devido à sua habilidade para acoplar-se a receptores de glicoproteína nas células epiteliais que revestem a mucosa, inibindo o crescimento através de sua interferência na absorção de nutrientes. De menor importância são o efeitos anti-nutricionais produzidos por fatores relativamente resistentes ao calor, como goitrógenos, taninos, fitoestrógenos, oligosacarídeos produtores de gases, fitatos e saponinas. Outros fatores diversos porém mal-definidos parecem aumentar a necessidade de vitaminas A, B12, D e E. O processamento da soja em condições severamente alcalinas leva à formação de lisinoalanina, que mostrou-se danosa aos rins de ratos. Isto não é verdadeiro no geral, no entanto, no caso de proteína de soja comestível produzida em condições alcalinas mais amenas. Uma consideração que também merece crédito é a reação alérgica que pode ocorrer algumas vezes em humanos, bem como no gado e em leitões, quando em contato alimentício com a soja.


Baseado nisto eu certamente consideraria uma margem ampla com relação aos alimentos baseados em soja. Quando você vir as outras informações abaixo, creio que ficará mais preocupado a respeito das ditas propriedades saudáveis destes produtos.

FAQ da soja

Cientistas tem um acordo geral de que dietas de grãos e leguminosas ricas em fitato contribuem para um aumento nas deficiências minerais nos países de terceiro mundo. O feijão da soja contém mais fitato do que qualquer grão ou leguminosa estudado. No ocidente, não se pensa que o nível de fitato é um problema por causa de nossa inclusão da carne rica em minerais e de nosso hábito de comer demais.

- Van-Rensburg et. al., "Nutritional status of African populations predisposed to esophageal cancer", Nutr-Cancer, V.4, 1983, pp.206-216.
- Moser, P.B. et. al., "Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breast-fed infants"
American  Journal of Clinical Nutrition, v.47, Apr 1988, pp. 729-734
- Harland, B.F. et. al., "Nutrtional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovo-vegetarian Trappist monks: 10 years later" J-Am-Diet-Assoc., v. 88, Dec 1988, pp. 1562-1566
- El Tiney, A.H., "Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan", Journal of Food Composition and Analysis, v. 2, 1989, pp. 67-78.
- Phytate reduction of zinc absorption has been demonstrated in many studies that are sumarised in Leviton, Richard, "Tofu, Tempeh, Miso and Other Soyfoods: The Food of the Future -- How to Enjoy Its Spectacular Health Benefits", Keats Publishing, Inc., New Canaan, CT, 1982, p.12.

2- Cozinhar lentamente e por períodos longos não reduz a proporção de fitato?

Cozinhar reduz os níveis de fitato, entretanto a soja parece altamente resistente a essas técnicas de cozimento. A fermentação que produz alimentos como tempeh e missô reduz os níveis de fitato significativamente. Tofu e coalho de soja permanecem com um nível alto de fitato bem como os produtos de PVT (proteína vegetal texturizada).

Ologhobo, A.D., et. al., " Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing", J-Food-Sci, v. 49(1), Jan/Feb 1984, pp. 199-210

Em "Thorsons Complete Guide To Vitamins & Minerals" (Guia completo de vitaminas e minerais) de Leonard Mercyn, BSc PhD CChem FRSC, Thorsons, 1989, são dados os níveis de fitato em substitutos populares para a carne. Leonard Mervyn adverte-nos que quando as porções moleculares de ácido fítico e zinco são maiores do que 15, ocorre uma diminuição na biodisponibilidade do zinco. As proporções moleculares são as seguintes: meat extender 37, mince additive 39, TVP beef 31, TVP pork 43, TVP mince 36 and TVP plain 43. Como comparação: wholemeal flour 35, farinha branca 13, wholemeal bread 33, bran based cereals 60 e cornflakes 21.

Os efeitos limitantes dos fitatos não é uma preocupação na maior parte das dietas ocidentais, já que 75% do zinco é fornecido por produtos de origem animal.

3- Os produtos de soja são boa fonte de proteína?

As necessidades humanas de proteína são excessivamente superestimadas pelas autoridades nutricionais. Os produtos de soja fermentada tradicionais são fontes de proteínas cruas o suficiente, entretanto os modernos produtos de soja processados como PVT são submetidos a muitos processos que podem danificar os conteúdos proteicos, tais como; aquecimento, alta pressão e alta temperatura, extrusão, soluções ácidas e alcalinas e outros processos químicos. Ainda, produtos de soja podem conter inibidores de tripsina que impedem que nossas enzimas digestivas decomponham a proteína de maneira adequada. O mesmo processamento que decompõe os inibidores de tripsina também prejudica a estrutura das proteínas na soja.

"A soja contém carboidratos indigestos e inibidores de enzimas digestivas (o inibidor de tripsina da soja). Ambos os problemas contribuem para a dificuldade em digerir a soja, excesso de gases, e, ocasionalmente, dor abdominal e diarreia."
Stephen J. Gislason MD, Environmed Research Inc.

Os vegetarianos parecem ter a sede por proteínas assim como os comedores de carne. A real perda de proteínas em um corpo saudável são tão baixas como 2 gramas por dia, e perdas de aminoácidos essenciais variam entre 2 gramas no máximo para lisina a 0.25 gramas para o triptofano diariamente(1). Esta quantidade pode ser facilmente suplementada por uma dieta exclusiva de frutas! Dietas que incluem proteínas concentradas como carne, peixe, laticínios, feijões e nozes excedem essa necessidade. Não é preciso comer proteína de soja, ela simplesmente sobrecarrega o corpo com aminoácidos que precisam ser oxidados.

"Os alimentos fornecem matéria prima para um contínuo crescimento e renovação celular. A proteína forma a maior parte de nossa estrutura. A maior parte da proteína do corpo é reciclada e fazemos bem em ingerir pouca proteína. Cerca de 3% do total de proteína do corpo é reciclada todos os dias (aproximadamente 200 gramas). Em um adulto saudável, a perda líquida de proteína pode ser tão baixa quanto 2 gramas. A necessidade de proteína aumenta com atividade, crescimento e perda de proteína, especialmente após ferimentos ou durante enfermidades. A dieta americana média fornece 11-14% do total de calorias em proteínas, ou 25-100g/dia. A digestão e absorção de proteínas são eficientes."
Stephen J. Gislason MD, Environmed Research Inc.

As únicas causas prováveis de deficiência de proteína são fome, ou ingestão de proteínas que não são bem digeridas. Um consumo de proteína acima da necessidade diária será usada como combustível por oxidação, neste caso resíduos serão produzidos, diferente da geração de energia por meio de carboidratos que são totalmente consumidos, produzindo apenas água. Os carboidratos também poupam as necessidades de aminoácidos não-essenciais.

Estudos mais longos sobre o equilíbrio de nitrogênio descobriram perdas de nitrogênio (um método aproximado para estabelecer perdas de proteína) de cerca de 2 a 3 gramas por dia, o que equaciona cerca de 16 gramas de proteína. Esqueça os cálculos da RDA, eles são altos e rígidos demais.

Comer proteína em excesso é uma má ideia, não apenas porque a proteína não digerida é base para bactérias putrefativas nos intestinos, mas também porque na verdade o uso de aminoácidos na produção de energia através dela envenena o corpo:

"Quando os aminoácidos são "queimados" como combustível, o produto residual é amônia (NH3). A amônia deve ser levada até o fígado, convertida em ureia e excretada pelos rins. Uma das desvantagens quanto a excesso de aminoácidos é excesso de amônia, uma causa potencial para o mau funcionamento do corpo como decorrência de uma refeição altamente proteica."
Stephen J. Gislason MD, Environmed Research Inc.

Novas técnicas de medir a utilização de aminoácidos, mais precisas, estão sendo usadas para sugerir que as estimativas originais quanto ao equilíbrio de nitrogênio eram muito baixas (1). Os pesquisadores concluíram que:

"Foi concluído que as estimativas quanto às necessidades de aminoácidos baseadas no equilíbrio de nitrogênio são baixas demais."

Entretanto, esta pesquisa mediu a oxidação de aminoácidos, que mostrou-se variável de acordo com a ingestão alimentar de proteína, e outro estudo (2) descobriu pela primeira vez que:

"De maneira semelhante, as taxas de síntese proteica totais do corpo, degradação, e oxidação de leucina após uma terapia de longo prazo com o regime VLPD não foi diferente dos valores padrões, e um BN neutro foi mantido por meio de uma supressão notável da oxidação de aminoácidos e inibição pós-prandial da degradação de proteínas. Esta é a primeira evidência de que mudanças compensatórias na proteína total do corpo ativadas como resposta à restrição dietética de proteína são mantidas durante uma terapia de longo prazo."

(1)"Recent advances in methods of assessing dietary amino acid requirements for adult humans.",
Zello GA; Wykes LJ; Ball RO; Pencharz PB, J Nutr, 125: 12, 1995 Dec, 2907-15

(2)"Long-term adaptive responses to dietary protein restriction in chronic renal failure.",
Tom K; Young VR; Chapman T; Masud T; Akpele L; Maroni BJ, Am J Physiol, 268: 4 Pt 1, 1995 Apr, E668-77

• how is soy milk produced?

  In order to remove as much of the trypsin inhibitor content as possible, the beans are first soaked in an alkaline solution. The pureed solution is then heated to 115 degrees C in a pressure cooker. This method destroys most, but not all of the anti-nutrients, but has the effect of denaturing the proteins making them difficult to digest and assimilate.
  Wallace, G.M., "Studies on the Processing and Properties of Soymilk", J-Sci-Fd-Agric, v. 22, Oct 1971, pp. 526-535

  The phytate content remains in soy milk to block the uptake of essential minerals. The alkaline solution that is used to soak the solution produces a carcinogen, lysinealine, and reduces the cystein content.
  Berk, Zeki, "Technology of production of edible flours and protein products from soybeans", FAO Agricultural Services Bulletin 97, Food Agriculture Organization of the United Nations 1992, p. 85.

  "Soybean milk, which naturally contains a high content of glutamate, frequently has glutamate added in the form of hydrolyzed vegetable protein."
  Excitotoxins: the taste that kills by Russell Blaylock M.D., Health Press 1995, pp. 220

• what is Tofu?

  Tofu is a mixture of soy bean curd and plaster of paris. It has a high phytate content and may contain traces of other toxins used in its manufacture. Tofu does contain the highest quantity of isoflavones and phytoestrogens that are said to inhibit tumor formation and prevent hormone-related diseases in women. The research that makes health claims for soy products needs to tell us by what mechanisms it modifies our biochemistry so that we can try to understand what harmful effects may occur. Without long term well controlled studies of soy diets, the claim that they are disease preventative overall is not demonstrated.

  Soy has powerful drug like properties, however the dosage is not regulated, and indeed, we do not know the effects of different doses on different people. The ingestion of strong drug like chemicals in foods like soy is therefore a game of biochemical Russian Roulette. The far eastern populations that include Tofu in their diets usually eat it in a fish broth. How can we extrapolate from these diets to western vegetarian diets?

• how is soy protein isolate made?

  This is the fraction left from soy after the carbohydrate and fatty acid components are removed from the soy bean. First they are ground and subjected to high-temperature and solvent extraction processes to remove the oils. The resulting defatted meal is then mixed with an alkaline solution and sugars to seperate the fibres. It is then preciptated and seperated using an acid wash. The resulting curds are neutralized in an alkaline solution and spray dried at high temperatures to produce a high protein powder. Some trypsin inhibitor will still remain after this process. The now damaged fats will be used in margarine production. Soy isolate is a waste product of the margarine industry. The contents of trypsin inhibitor in soy isolates can vary as much as 5 fold.
  Rackis, J.J. et. al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qual-Plant-Foods-Hum-Nutr, v. 35 1985, p. 232

• what about soy baby milk formulas?

  Cow milk baby formulas have been linked to colic and causing insulin dependant diabetes mielitis. However soy is not without its own problems.
  soy formulas can cause zinc deficiency in infants: Lonnerdal, B. et. al., " The effect of individual components of soy formula and cows' milk formula on zinc bioavailability", Am-Jour-Clin-Nutr, v. 40 Nov 1984, pp. 1064-1070.
  Perhaps the zinc deficiency problem has been addressed since this report, however the aluminium content of soy formulas is 10 times higher than milk formulas 100 times higher than unprocessed milk.
  Palmer, Gabrielle, The Politics of Breastfeeding, Pandora Press, London, 1993, p. 310.
  soy allergies are almost as common as milk allergies: Ganse, R. "Doctors still sleuthing cause of food allergies", Sch-Foodserv-J, v. 40(4), May 1986, pp. 38-39
  Soy formulas lack cholesterol, lactose and galactose which are important nutrients for a growing humans developing nervous system.
  Soy formulas may contain many artificial ingredients such as carrageenan (an excitotoxin), guar gum, sodium hydroxide (caustic soda), potassium citrate monohydrate, tricalcium phosphate, dibasic magnesium phosphate trihydrate, BHA and BHT.
  nitrosamines, which are potent carcinogens, are increased during the high temperature drying process of soy proteins: Rackis, J.J. et. al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qual-Plant-Foods-Hum-Nutr, v. 35 1985, p. 225

  Nitrosamines are one of the groups of chemicals in tobacco smoke that are carcinogenic! A 2 year search of MEDLINE produced 141 references to nitrosamines usually indicating cancer causation in lab animals.

  BHA has been found to be toxic and produce oxidative damage to DNA: "Induction of oxidative DNA damages and enhancement of cell proliferation in human lymphocytes in vitro by butylated hydroxyanisole." Schilderman PA; Rhijnsburger E; Zwingmann I; Kleinjans JC Carcinogenesis, 16: 3, 1995 Mar, 507-12

  An article published in the New Zealand Medical Journal (May 24, 1995) warns that the estrogen like compounds in soy formulas may adversly effect hormonal development of infants.

• what is textured vegetable protein (TVP)?

  TVP is the result of taking soy protein isolate and applying a high-temperature and high pressure extrusion process. Usually artificial flavours such as MSG are added to mask the beany flavour of TVP. By the time TVP products are cooked they have usually reached their third or forth heating. The soy products used in the far east tend to be traditional such as tempeh, meso and other fermented goods, not the highly processed and refined industrial products popular in the west.

• do soy products help to prevent cancer?

  Isoflavone aglycones are anticarcinogenic substances found in traditionally fermented soy products. In modern non fermented soy products such as tofu and soy milk these substances are present as beta-glycoside conjugates that do not have anti-carcinogenic effects.
  Coward, L., et al., "Genistein, daidzein and their beta-glycoside conjugates: Antitumor isoflavones in soybean food from American and Asian diets", J-Agric-Food-Chem, v. 41(11), Nov 1993, pp. 1961-1967. Industrial soy products contain raised levels of nitrosamines, which are carcinogenic!

  Furthermore the fatty acids that are alleged to be beneficial in soy products, the essential omega-3 fatty acids are particularly subject to rancidity during high temperature and pressure processing. The fats then become trans-fats and form carcinogenic compounds. Trans fats, also found in vegetable margarines, are very unhealthy.
  trans fatty acids in margarines: a study in Wales showed a strong association between TFA content in body fat and death from cardiovascular disease, Br J Preven Soc Med, 1975; 29: 82-90
  blood cholesterol quickly increased in people fed TFAs: J Lipid Res, 1992; 33: 399-410
  Since 1971, 20 studies have have been published indicating a link between polyunsaturated fats in margarine and cooking oils, and cancer. The first appeared in The Lancet, 1971; I: 464

  Hexane or other solvents are used to extract oil from soybeans. Traces of this remain in commercial soy products. It is suspected that this group of chemicals may be linked to parkinsonism:
  "n-Hexane-induced parkinsonism: pathogenetic hypotheses" Pezzoli G; Antonini A; Barbieri S; Canesi M; Perbellini L; Zecchinelli A; Mariani CB; Bonetti A; Leenders KL Mov Disord, 10: 3, 1995 May, 279-82

  Abstract

  n-Hexane, similar hydrocarbons, and derivatives are common environmental pollutants and by-products of lipid peroxidation, and they may have a nigrotoxic effect like that of 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine. This report describes our second case of parkinsonism in a subject exposed to n-hexane. Positron emission tomography studies demonstrated regional striatal abnormalities of the nigrostriatal dopaminergic system and of glucose metabolism that were different from those found in idiopathic Parkinson's disease.

  Workers exposed to hexane may develop polyneuropathy: "Peripheral and central conduction in n-hexane polyneuropathy", Oge AM; Yazici J; Boyaciyan A; Eryildiz D; Ornek I; Konyalioglu R; Cengiz S; Oksak OZ; Asar S; Baslo A , Muscle Nerve, 17: 12, 1994 Dec, 1416-30

  Abstract

  Electrophysiological findings of 27 males with industrial n-hexane polyneuropathy (HPNP) are presented. The results of needle electromyography and nerve conduction studies were compatible with primarily axonal polyneuropathy with secondary segmental demyelination. Motor conduction velocities were the slowest in distal regions of the nerves. In the proximal nerve segments, which were partly tested by magnetic stimulation of the nerve roots, this slowing was much less pronounced. The reduction in mean motor conduction velocities in the forearm segments of ulnar nerves was more than 30% in comparison to the control group means. This reduction was only 10% in the neck-axilla segments. We think that this finding is a reflection of the distal axonopathy process. Central motor conduction times calculated by transcranial magnetic stimulation and spinal nerve root stimulation were found to be prolonged in HPNP patients, indicating that descending motor pathways are affected in human HPNP.

  By buying modern soy products, you are encouraging the exposure of industrial workers to a crippling solvent. The epidemiological research on populations that use soy products is not consistant since results produce confirmation of cancer protection, no effects upon it, or indeed a reverse relationship (ie cancer risk). Research done by the National Cancer Institute in China, reported soy foods as cancer preventative, but the protocol used has been criticised for being manipulated to show positive results. But this same research is used to present soy foods in a favorable light anyway.

  Extrapolating from laboratory experiments with antitumoral soy extracts to suggest that eating whole soy foods is also antitumoral needs more scientific backing. One could find antitumoral phytochemicals in tobacco leaves, this does not make smoking a cancer reducing factor.

  The dust from soy processing plants also triggers asthma attacks. This is due to the allergenic sterol components, like stigmasterol found in legumes. Stigmasterol is also extracted from soy beans and used as a pharmacological source for a drug which is metabolised in the human body into progesterone. Eating powerful chemicals like this in uncontrolled doses will yield unpredictable results. Are we supposed to believe that the human body benefits from the anticarcinogenic compounds in soy, but does not suffer from these asthmatic irritants:

  "Identification of soybean dust as an epidemic asthma agent in urban areas by molecular marker and RAST analysis of aerosols", Aceves M; Grimalt JO; Sunyer J; Anto JM; Reed CE J Allergy Clin Immunol, 88:1, 1991 Jul, 124-34

  Abstract

  From 1981 to 1987, 26 outbreaks of asthma have occurred in the city of Barcelona, Spain, affecting a total of 687 subjects and causing 1155 emergency room admissions. Assays of urban aerosols collected with high-volume samplers between October 1986 and May 1989 have indicated that soybean dust originating from harbor activities (and not traffic or industrial pollution) is the causal agent for these epidemics. Soybean particulates in the filters have been characterized from the composition of the alcohol fraction, namely, campesterol, stigmasterol, beta-sitosterol, n-triacontan-1-ol, and n-dotriacontan-1-ol, constituting a series of aerosol components correlated with the epidemiologic data. This result has also been confirmed by immunochemical assay of specific soybean allergens. The concentration of these sterols in the air corresponds to a 24-hour average level of soybean dust in the order of 25 micrograms/m3 on epidemic days. These results suggest the advisability of monitoring soybean dust in air particulates of populated areas surrounding soybean storage or processing plants. The techniques presented here afford a simple way for the recognition of soybean dust in aerosols containing high concentrations of organic pollutants of traffic or industrial origin.

• is there anything that may inhibit the uptake of isoflavones?

  It seems that including wheat in your diet may inhibit the alleged benefits of soybean isoflavones: "A diet high in wheat fiber decreases the bioavailability of soybean isoflavones in a single meal fed to women": Tew BY; Xu X; Wang HJ; Murphy PA; Hendrich S J Nutr, 126: 4, 1996 Apr, 871-7

  So a typical veggy burger is going to present problems, since the isoflavones are damaged and in any case the bread will reduce isoflavone uptake. Also the western practice of including bread with meals limits isoflavones. Bread is a grain and so also contains mineral blocking phytates.

• is there a problem with the traditional fermented products?

  Fermentation means breakdown by bacteria. Do you relish the idea of ingesting millions of dead bacteria and their metabolic waste products? The bacteria present in these "foods" might also present a challenge to our immune systems. Traditional does not equal beneficial or necessary! The beneficial effects of soy are all claimed for traditional products, not the modern ones.

  Kombu, miso and soy sauce all contain MSG. (see below)

• what about all the great books about soy?

  Books like Soy Protein and Human Nutrition are funded by soy interests. Ralston Purina a major manufacturer of soy protein isolate funded Soy Protein and Human Nutrition and you will find that they produce very questionable scientific research to back the claims about soy protein being good quality protein. Always try to find out who is financing any book or scientific research, or what interests a particular nutritionist has. What constitues true Human Nutrition has been established by millions of years of natural evolution, and cannot be found in laboratories or books by nutritionists.

The Excitotoxin Industry

The NutraSweet® company spent over 60 million dollars on advertising alone during the first three years.

... the excitotoxin "taste enhancing" business had become a multitrillion dollar enterprise.
Excitotoxins: the taste that kills by Russell Blaylock M.D., Health Press 1995, pp. 217

MSG FAQ

Russell L. Blaylock, is a member of the Congress of Neurological Surgeons, the American Association of Neurological Surgeons, Southern Neurosurgical Society, The American Nutritionist Association, the American Society for Parenteral and Enteral Nutrition, and the Society of Neurosurgical Anesthesia and Critical Care. He is the clinical assistant professor at the University of Mississippi Medical Center. He is a well published and highly experienced in his field.

Follow the embedded links below for more detailed explanations of the issues. This FAQ is designed to give you a brief introduction to the health issues and the (un)scientific smokescreen that is used to protect MSG manufacturers.

• what is an excitotoxin?

  a substance added to foods and beverages that literally stimulates neurons to death, causing brain damage of varying degrees. Can be found in such ingredients as MSG, aspartame (NutraSweet®), cysteine, hydrolyzed protein, and aspartic acid.

• what is the official view on MSG?

  The FDA says that MSG is GRAS (Generally Recognised As Safe). But common table salt is GRAS even though it is a causitive factor in many western illnesses. So Generally Recognised As Safe does not mean safe!

  Good science does not mean having the most people supporting the idea, or the most studies supporting the idea, it is dependant both on the quality of research and the quality (ie. experience) of the alleged "experts". Bear in mind that "experts" are not independantly selected, and that all the experts, for and against, should be brought together to discuss their views and differences in opinion. In science, differences in findings and interpretation need carefull analysis to uncover errors in research or logic.

  The FDA and similar bodies are corrupt and represent the interests of the food and drugs industry. They are not independant. If you want independant opinion, look elsewhere! I suggest you start with Adrienne Samuels MSG web page.

  Adrienne Samuels exposes the fallacious nature of scientific research done to demonstrate the safety of MSG. Fixes include using known excitotoxins as the placebo, using doses large enough to enduce vomitting, and simple omission or invention of data. The books Betrayers of the Truth: Fraud and Deceit in the Halls of Science, Broad, W., Wade, N., New York:Touchstone Books, 1982 and Trashing The Planet, Ray, D.L. and Guzzio, L., Wash., DC:Regnery Gateway, 1990, will explain exactly how scientific research is rigged to deceive the public.

  It is naive to believe authorites, especially the "scientific" ones responsible for public safety. These regulatory bodies use public money to comfort the public with false propaganda and an endless stream of positive scientisms. Authority is smart enough not to undermine itself!

  While MSG, and excitotoxins in general, may not produce visible symtoms of toxicity in many people on a daily basis, the concerns are mainly about chronic toxicity.

• what is MSG?

  monosodium glutamate- The active ingredient is the glutamate and it gives dull foods that savory "zing" that makes you want to eat more. It is a habituating food additive that has a stimulant effect. Amphetamines are an example of an excitotoxin class of drugs.

  Additives that always include MSG are: MSG, Hydrolyzed Vegetable Protein (HVP), Hydrolyzed Protein, Hydrolyzed Plant Protein, Plant Protein Extract, Sodium Caseinate, Calcium Caseinate, Yeast Extract, Textured Protein, Autolyzed Yeast and Hydrolyzed Oat Flour.

  Other additives that frequently contain MSG are: Malt extract, Malt Flavoring, Bouillon, Broth, Stock, Flavoring, Natural Flavoring, Natural Beef or Chicken Flavoring, Seasoning and Spices. Additives that may contain MSG or excitotoxins are: Carrageenan, Enzymes, Soy Protein Concentrate, Soy Protein Isolate, and Whey Protein Concentrate.

  The above partial list was compiled by Jack and Adrienne Samuels from their extensive research into the field of excitotoxin food additives. Other sources are In Bad Taste: The MSG Syndrome by George R. Scwartz, M.D., Health Press 1988, and the NOMSG Consumer Group, PO Box 367, Santa Fe, NM, 87504.

  L-cysteine is an excitotoxin, like MSG, that is added to processed foods frequently, but requires no labeling according to the FDA rules. Cysteine can be found in hydrolysed vegetable protein and some bread doughs.

  Glutamate is an excitory amino acid used by the brain as a neurotransmitter. When it is allowed to accumulate in concentrations higher than needed for this purpose it can become a powerful poison to special neurons in the nervous system. At these concentrations it is considered an excitotoxin.

  Glutamine is the form found in foods and is converted by the glia cells of the brain into glutamate. When glutamate levels get too high for the brains safety, some glutamate is converted to glutamine and stored in the glia cells.

• how do I know if I am eating habit forming foods?

  Most of the habit forming foods are well known as are their drug constituents. As peoples tolerances vary, it is best to test how addictive a food is by going cold turkey for a couple of weeks. But you have to cold turkey a class of foods, not just individual foods. There is no point in quitting one food containing MSG when you are still eating another with MSG (or other excitotoxins) in it. If you can freely quit a food for a couple of weeks without feeling cravings during the cold turkey, then you are in control of your feeding habit and not the chemicals in the food. This is basically an elimination diet. Try one food class at a time, eliminate any foods that generate cravings if you want the health benefits.

  It is usually food derivatives (processed foods) that are habit forming, not primary (unprocessed) foods.

• who is at risk from MSG ingestion?

  This is hard to say, anybody can be at potential risk, but if you suffer from various neurological illnesses you are likely to be at increased risk to acute toxicity. Even if you are not at risk of acute toxicity, there is a risk of chronic toxicity. Chronic toxicity may occur when MSG, or other excitotoxins are ingested on a regular basis. Tolerance to excitotoxins may vary considerably from person to person, and in one person from minute to minute. Hypoglycemia in the brain is a major cause for concern since the brain requires lots of energy to use its protective mechanisms. Various parts of the brain, including some very important regions, are not protected by the blood brain barrier, so may be at risk all the time in everybody. Vigorous exercise in the untrained, mineral deficiencies and growing brains are all increased risk factors for excitotoxin danger.

  Children often become hypoglycemic during illness, because they stop eating and adults who go on low calorie diets may also be at risk. Old people are more at risk due to weaker blood brain barriers.

  Chronic toxicity means poisoning over a long time (maybe decades) and so is impossible to test realistically in a laboratory, or even in epidemiology. When the risk of serious danger from a food additive is raised by experts in the field, the onus should be on the manufacturer to demonstrate that the product is safe.

  Vegetarians are particularly at risk due to the huge range of health foods(?) that contain MSG, even though it is not indicated on the goods. The most popular goods, such as soy products, yeast products, and meat free alternatives will often contain hidden MSG. In fact you will be hard pressed to find many products in health food shops, or indeed many prepared foods, that do not contain hidden MSG.

• what happens when neurons are exposed to excitotoxins?

  Usually the brain will attempt to regulate the level of excitotoxins to a safe level, however, under certain conditions this may not happen.

  "When a neuron is exposed to a massive dose of MSG, the cell immediately begins to swell and dies within one hour. At two hours the macrophages begin to clear the remains of the dead neuron away. When a lower dose of MSG is used, nothing appears to happen immediately. But after the second hour the neuron suddenly undergoes rapid death. This delayed death of neurons is characteristic of MSG, aspartame and other excitotoxins. There is some evidence that subtoxic doses of excitotoxins can alter the cells physiology."
  Excitotoxins: the taste that kills by Russell Blaylock M.D. pp.41

• do the studies on laboratory animals extrapolate to humans?

  No. However Russell Blaylock says:

  "It is also important to remember that following MSG ingestion, humans concentrate glutamate twenty times higher in their blood than do monkeys and five times higher than mice. Humans may be five times more vulnerable to MSG toxicity than mice, the most sensitive animal known to this type of brain injury. Not only do humans concentrate glutamate to a much greater degree, but it remains at an elevated level in the blood for much longer periods of time, exposing the unprotected portions of the brain to very toxic levels."
  Excitotoxins: the taste that kills by Russell Blaylock M.D. pp.216

• what about double blind placebo controlled studies?

  These can be easily rigged with a bad placebo, by careful selection of ideal subjects, by controlling the time or place of the analysis and by selecting populations that are too small. They may also be too short term, as is often the case in metabolic trials.

  Researchers may also withhold information, or choose not to share laboratory samples. Lets forget this "gold standard" nonsense that the drug industry beholden media puts out. Scientific experiments are easy to rig, most kids start learning it right at school.

• what about the IFIC review on MSG?

  

  "Trade associations that represent glutamate industry interests include the International Food Information Council (IFIC) and the International Life Sciences Institute (ILSI). IFIC actively fought the presentation of a "60 Minutes" program on safety/hazards of MSG in 1991, and presently offers packets of materials that pretend to demonstrate that MSG is "safe." The IFIC packet includes a list of speakers who will attest to the safety of MSG. The American Academy of Allergy and Immunology is one of the organizations that has developed materials jointly with IFIC or IFIC's foundation. Their brochure entitled "Understanding Food Allergy" includes such false information as "Whenever MSG is added to food, it is listed on the label as monosodium glutamate." The FDA has also developed a brochure jointly with IFIC.

  In 1994, IFIC commissioned a review of the book Excitotoxins: The Taste that Kills written by Russell L. Blaylock, M.D. Blaylock warned that MSG probably contributes to brain tumor and neurodegenerative disease such as ALS, Alzheimer's disease, and Parkinson's disease. The review was done for IFIC by Jonathan Pincus, M.D., who, it would appear, did not read Blaylock's book. Dr. Pincus' research has, in part, been supported by ILSI. ILSI has also provided grant money to The Food Allergy Network. Dr. Steve Taylor, mentioned earlier as being a paid spokesman for the glutamate industry, is a member of The Food Allergy Network Medical Advisory Board. The Food Allergy Network is a nonprofit organization that claims as members both the FDA and the U.S. Department of Agriculture."
  MONOSODIUM GLUTAMATE (MSG), Adrienne Samuels, Ph.D.,* September, 1995

  The IFIC review "IFIC Review on Monosodium Glutamate: Examining the Myths"(sic!) is available at the Good Health Web site. Read it for a laught. The one table of figures it has does not indicate units. It tries to comfort the reader by using the word safe often, even though safety is impossible to demonstrate and considerable dangers have been identified in animal research. Many of the scientific claims made are based on research that contains obvious flaws (but only if you are aware of scientific protocol or neurochemistry).

  It uses phrases like "The weight of scientific evidence.." and "a majority of scientific challenges" when the weight of evidence has been provided by the glutamate industry itself. And it repeats the lie "double-blind placebo-controlled studies provide dependable findings that are free of bias introduced by either the patient or the researcher." Pure rubbish! Whoever controls the research and records the figures controls the results.

• what diseases do excitotoxins like MSG cause?

  Nobody seems to be claiming that excitotoxins cause any diseases, such research has not been done and would be unethical on humans- however it is still considered ethical to market such goods to people! Russell Blaylock suggest that various neurodegenerative diseases may be promoted or agrovated by excitotoxins such as Alzheimer's disease, Lou Gehrig's disease (ALS), Huntingdon's Chorea. Seizures, headaches, brain injury, stokes, AIDS Dementia and brain tumors may also be problems related to excitotoxins as may autism, attention deficit disorder, dyslexia, violent episodes, schizophrenia and paranoia.

• how do I reduce the risk of excitotoxins?

  The risk of neurological damage can be reduced by including good sources of magnesium in the diet, and rich sources anti oxidants such as vitamin C and E plus selenium and ensuring that blood glucose levels are maintained by sufficient calorific intake especially during exercise. Avoid foods that upset blood sugar levels like stimulant beverages and high sugar foods like candies and ice creams. Ensure high intakes of the B vitamins, but not from yeast products!

  Keep an active mind! The brain is like a muscle, exercise it and it retains its ability.

  Heavy metals like lead, tin, aluminium and mercury interfere with the blood brain barrier. These metals are particularly present in urban air pollution, some foods, amalgam (ie. mercury) fillings and water supplies.

  It makes sense to avoid excitotoxins, this is the only guarantee of safety. Why risk brain damage?

• how do I avoid MSG and other excitotoxins?

  Simply eat fresh fruit and vegetables in preference to manufactured products. This helps to conserve energy and take money out of the industrial chemical cartel as well. The food industry is a prime funder of animal research. Starve the industry and your starve the research. Nobody needs to eat processed foods! Nobody needs to pay to be part of the food industry experiments on the human mind. Do you trust capitalists?

• is somebody trying to make vegetarians unhealthy and stupid?

  Go for a run and try and figure this one out for yourself.

Max Straight-Edge

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Nota:
1- O texto acima assinado com o pseudônimo de "Max Straight Edge" foi retirado do website dele, que "saiu do ar" em 2006.
Wherever you are, Max... thanks for the awesome text you wrote.

2- Alguém viu o texto completo em inglês que estava publicado aqui neste site e traduziu uma parte. Outra pessoa me enviou, eu retifiquei onde necessário, traduzi mais um pouco e o resultado está aí acima. Faltas o resto, mas após 4 anos de existência deste website e mais de mil horas de trabalho não remunerado perdi o interesse em continuar dedicando o enorme tempo que demanda colocar o volume de informação contido neste site. Dada à riqueza do conteúdo desse texto "Spotliht on soy" estou colocando o texto acima PARCIALMENTE traduzido. Se alguém quiser colaborar com o restante da tradução, envie para: [email protected]. Estará prestando um favor aos que não compreendem inglês. Eu mesmo já li o original desse texto dezenas de vezes, cliquei em todos os links, fui no website arquive e vi quase todo o resto do site defunto do max, etc, etc...

3- Se alguém por acaso se perguntar POR QUE eu mesmo não conclui a tradução, a resposta é:
"Nach Tausende von Arbeitstunden, seit 2005, mit dieser Website, ich habe KEINE Lust mehr".
Jivan Ananto 2010