soy

Sweetbean, I have been doing a whole lot of research for the past two years and have never come across what you claim.  Do you mind sharing some links ?  thanks

ETA, I was consuming tons of soy before dx, tofu burgers, tofu, roasted soy beans, soy milk, even had genistein in one of my supplements.  It certainly did not prevent my BC, if anything, I'm convinced it fueled it. 

It's spelled edamame.

I know Layla, my SIL is from HongKong and her daughters ages 10 and 12 don't know what soy is...lol  I believe there's one dessert made with soy, but it's not as common as we might think. yum...California rolls, my mouth is watering  she makes the best ones !

"Patisaul compares the effects of genistein to Bisphenol A, or BPA, the estrogenic compound found in plastic bottles that many scientists suspect can harm brain and reproductive development.

Genistein does the same thing and yet we are supposed to be eating tons of it because it's supposedly healthy-it just doesn't make sense," she said"

http://www.scientificamerican.com/article.cfm?id=soybean-fertility-hormone-isoflavones-genistein 

The flower that follows the sun does so even on cloudy days. ~Robert Leighton

bl54, most of the soy grown in the US is genetically modified, GMO.  It's a problem for farmers who want to grow organic because the wind blows and the gmo crops are contaminating the organic ones.  This is one reason of many that I avoid soy as much as possible. 

My Chinese Medicine Practitioner wanted me on a soy free fish oil and I wanted one burp free too, and have found one am going to try:

Medigenics 

I drank 5,000 protein shakes and ate over 4,000 protein bars containing soy protein isolate on a medically supervised diet over the course of 5.5 years.  Then was diagnosed with Stage III Breast Cancer ER+ PR+ her2neu+

At Univ of Michigan they said absolutely no soy protein isolate.  I talked with several nutritionists and professors about this all over the country.  They said they could not say the soy caused my breast cancer but they can say it contributed to its size and growth.

From what I'm reading on BC.org, the theory is that receptors on the cancers cells will attract the weaker estrogen given off by soy rather than the stronger estrogen your body makes.

Is my understanding correct?

I believe your understanding is correct thatgirl.  That explanation for me, however, never made much sense.  Admittedly, I skirted science class requirements with the bare minimum requirements, but I think that's largely because I would read the conclusions of scientists and wonder how on earth they came up with those conclusions. 

The pro soy camp says soy is protective because its phytoestrogens are weaker than the estrogen in our bodies, so when the weaker estrogens glom onto the receptors, less fuel is available to a cancerous cell.  I haven't found any material anywhere that explains to my satisfaction why a weak phytoestrogen would win the race to a receptor over a stronger estrogen that is our own. 

Whenever I read descriptions of this, I see a lot of ambiguous language.  That indicates to me the researchers are supposing what happens.  It sure seems to me like someone could find some kind of way to figure out for certain if weaker estrogens really do glom onto the receptors better than, or at a higher rate, than stronger ones.  

Edamame can now be found frozen in most grocery stores. Just quickly boil it, salt and pop the beans into your mouth. This type of soy is full of protein and healthy nutrients.

If anyone knows, please list the soy ingredients to be watchful of - and avoid- in ingredients!

Thanks!

Truebff, I found the following, be especially careful about soy in supplements, i.e. DIM, omega 3, and many others

"Soybeans may be ingested as whole beans, as flour, or as oil. In addition, soy can be used in the manufacture of food in a great variety of ways, including as a "texturizer," emulsifier, and protein filler. Soy may thus be listed on the ingredient panel according to its use (e.g., "hydrolyzed protein" or "lecithin"39) (Table V).

Soybean flour is often added to cereal flour and is used extensively in the baking industry. The majority of breads contain some soy flour. Pastries, cakes, biscuits, and baby foods may contain soy flour. It is also used in the manufacture of sausages, processed meats, hamburgers, and other meat products" (Table VI). Fermented soybean may be used in the preparation of soy sauce or Worcestershire sauce. Fermented soy is in wide use as a food in the Far East.

Soy is so widely distributed in processed foods that avoidance of soy in the diet is very difficult. Soy may find its way into a food product when added as a "compound" ingredient. For example, if margarine is added to a food product it will be listed as such, but soy present in the margarine itself will not be listed on the ingredients panel.

Soy protein isolate or concentrate may be used to emulsify fat in food products and may thus be used in the manufacture of ice cream, mayonnaise, and a variety of other liquid fat- or oil-containing foods. The concentrate or isolate may also be used in soy milk and as a protein concentrate added to health foods and high-protein biscuits. Other foods that may contain soy include pureed and cereal baby foods, margarine, and white and brown bread (Table VI).

Other uses for soy include the manufacture of tofu (soybean curd), which may in turn be used for the manufacture of soy-based ice cream. Soy may be converted into products having a meat-like texture. This "textured vegetable protein" is used in simulated meat products or may be added to meat as an extender. These products are often used as meat substitutes in vegetarian products and in catering establishments, including hospital and army food services, and feeding programs.

The seeds of soybeans are widely used as a source of oil. The oil has many uses (e.g., in salad dressings, margarine, baby foods, industrial components, linoleum, paint, plastics, soap, and glue for plywood) (Table VII). Although soybean oil was initially thought to be safe for soy-sensitive individuals, it is now evident that soy protein may occur in soybean oil. Thus the allergenicity of soybean oil would depend on its purity, which in turn depends on the extraction process. Recent evidence has demonstrated that although oxidized soybean oil may not show allergenicity, proteins in soybeans are capable of interacting with oxidized lipid to form products that are allergenic to soybean-sensitive patients. Indeed, Hiyama et al. report a case of urticaria associated with paren-teral nutrition with an intravenous 10% lipid emulsion containing a soybean oil base. Such reactions, however, appear to be uncommon, and there are very few reports of this nature in the literature.

Soy products are often purchased by those specifically avoiding cow's milk, often with the assumption that a soy-based product is free of cow's milk protein. This may not always he true, and caution is required. Again, labels should be read carefully, and they should, of course, contain the correct declaration.

Thickeners, stabilizers, emulsifiers, and bulking agents may be manufactured from a variety of other members of the legume family in addition to soybeans. On the basis of in vitro studies, Barnett et al. suggested that there may be cross-reactions between soy and other members of the legume family (Table VIII). Further evidence for broad cross-reactivity has been provided by RAST and skin prick tests: however, it is rare to have symptomatic reactivity to more than one member, and clinical hypersensitivity to one legume does not require elimination of the entire legume family. Carob, derived from the carob bean. is used commonly as a chocolate substitute, and one should possibly guard against cross-reactivity to this legume. Peanut sensitivity is discussed below.

Labels that may indicate the presence of soy protein

Gum arabic
Bulking agent
Carob
Emulsifier
Guar gum
Hydrolyzed vegetable protein (HVP)
Lecithin*
Miso
MSG (Monosodium glutamate) !
Protein
Protein extender
Soy Flour
Soy nuts
Soy panthenol Soy protein
Soy protein isolate or concentrate
Soy sauce
Soybean
Soybean oil
Stabilizer
Starch
Textured vegetable protein (TVP)
Thickener
Tofu
Vegetable broth
Vegetable gum
Vegetable starch
References 39,90,92
* Mostly produced from soy but may be manufactured from egg.
! Sometimes produced from soy or wheat but now mostly by synthetic means.39

Foods that may contain soy protein

Baby foods
Bakery goods*
Black pudding
Bread (esp. high-protein bread)*
Breakfast cereals (some)
Burger patties
Butter substitutes
Cakes
Candy
Canned meat or fish in sauces*
Canned or packaged soups*
Canned tuna
Cheese (artificial) made from soybeans*
Chinese food
Chocolates (cream centers)
Cookies
Cooking oils
Crackers
Desserts
Gravy (sauce) powders
Hamburger patties
Hot dogs
Hydrolyzed vegetable protein (may be wheat)
Ice cream
Infant formula (including cow's milk formula)
Liquid meal replacers
Margarine
Meat products (e.g., sausages, pastes. Vienna sausages [wieners])
Muesli
Pies (meat or other)*
Powdered meal replacers
Salad dressings
Sauces (e.g.. Worcestershire, sweet and sour, HP.,Teriyaki)
Seasoned salt
Shortenings
Snack bars
Soups
Soy pasta products
Soy sauce
Soy sprouts (Chinese restaurants)
Soybeans
Stews (commercial)
Stock cubes (bouillon cubes)
Tofu
Tofutti
TV dinners
* May be present because of soya in the flour used.

Other sources of contact with soy

Adhesives
Blankets
Body lotions and creams
Dog food
Enamel paints
Fabric finishes
Fabrics
Fertilizers
Flooring materials
Lubricants
Nitroglycerine
Paper
Printing inks
Soaps

http://allergyadvisor.com/hidden2.htm 

How much soy is really in supplements? I see soy is listed on my fish oil capsules. One capsule a day--how much soy would I be consuming? I'm taking Arimidex to eliminate estrogen--what a hassle to keep ourselves in balance!

Hi Allie,  could you let me know what book you referred to in the posting:  Soy?  I have a book written by a male doctor that contains alot of info re: Soy as an estrogen blocker, but looks like your is written by a woman.  Many thanks.

My doctor assures me that soy is ok to eat and gave me a printout with information about it that basically said most studies find soy safe. I'm still not so sure so plan to avoid it; however, it does seem to be in everything. It's in almost all my canned soups and every loaf of bread I checked, plus every protein bar, so they are out too. Eating for my health is becoming a full tiome job.