More soy concerns

[jeff]

Thanks to all of you who comiserated with me over my previous soy post. I heard a compassionate chorus!
I do chose some of those non-soy protein alternatives recommended but liking the taste of many of the soy 'meats', I still consume them as does my family.
Dr. Mercola (ehealthy news...) is a strident opponent of all non-fermented soy products as are numerous other nutrition advocates i.e. Mary Fallon's Soy Story, and others. According to some sources, the soy industry has not even gotten USDA approval in the category called something like 'generally safe for consumption' because of it's inability to proove it's safety.
I wonder if the Dr.s Eades have modified their endorsement of soy now that so much negative press has emerged, since their last book?
Wishing good health to all.
Jeff

[Mitra]

I did a search on Dr Mike's blog. There were some references to slight differences in metabolic effects between different kinds of protein, and this (http://www.proteinpower.com/drmike/?p=33)reference which, while frivolous, isn't exactly a ringing endorsement. And an article called Soy What (http://www.proteinpower.com/drmd/archives/2006/01/soy_what.html) by Dr MD, saying, "We wrote about the potential health dangers of soy in The Protein Power LifePlan in 2000. Only took six more years for the breaking news to hit the papers."

I haven't actually checked out the recipes on lowcarbcookworx to see if they're still cooking with it.

If you like soy, I'd just try to keep consumption moderate, and alternate with some of the other protein sources. It's an easier decision for me, because I never liked the taste of soy and hardly ever ate it even when I was told it was good for me. But I like smoked foods and cured meat, both of which have their risks. I still enjoy them, but just try to keep it moderate. (I'm struggling here trying to imagine eating tofu as a special treat :lol: but I have heard rumours that not everybody shares my food tastes ;) )