Two health news items of interest. First up: Soya.
Via the Guardian Unlimited »
Should we worry about soya in our food?
Tuesday July 25, 2006
Whether you know it or not, you’ll probably be eating soya today. It’s in 60% of all processed food, from cheese to ice cream, baby formula to biscuits. But should it carry a health warning? Felicity Lawrence investigates.
For Dr Mike Fitzpatrick, the saga of soya began in Monty Python-style with a dead parrot. His investigations into the ubiquitous bean started in 1991 when Richard James, a multimillionaire American lawyer, turned up at the laboratory in New Zealand where Fitzpatrick was working as a consultant toxicologist. James was sure that soya beans were killing his rare birds.
“We thought he was mad, but he had a lot of money and wanted us to find out what was going on,” Fitzpatrick recalls.
Over the next months, Fitzpatrick carried out an exhaustive study of soya and its effects. “We discovered quite quickly,” he recalls, “that soya contains toxins and plant oestrogens powerful enough to disrupt women’s menstrual cycles in experiments. It also appeared damaging to the thyroid.” James’s lobbying eventually forced governments to investigate. In 2002, the British government’s expert committee on the toxicity of food (CoT) published the results of its inquiry into the safety of plant oestrogens, mainly from soya proteins, in modern food. It concluded that in general the health benefits claimed for soya were not supported by clear evidence and judged that there could be risks from high levels of consumption for certain age groups. Yet little has happened to curb soya’s growth since….
It is a long article which continues on looking into the history of soya and how it has become an ingredient into nearly everything we eat.
» Read the full article
Next up: Iron.
Via V*gan P*rn »
Too much iron can be worse than not enough
2007-03-02 07:02:32 EST Health
“pseudoprometheus sends word that while it’s important to get enough iron in your diet, too much iron can be a bad thing as well, leading to potential complications such as heart disease, cancer, and diabetes. Vegans often give some consideration to iron levels, since plant-based iron isn’t absorbed as well as the animal based stuff.
The thing of it is, animal based iron may be a little too easily absorbed: according to this article,
[link below]just two servings of red meat a week provides enough iron for the average male omnivore, which leaves 19 other meals for iron levels to build and no easy way to reduce them short of bleeding.”