Many people have been scared off from healthful foods by the anti-soy propaganda, whitch claims that soy is almost a poison.
Soy is simply a bean.
Research has shown overwhelmingly that whole and minimally processed ( non GMO) soy foods (like tofu and tempeh,other homade variations ) provide meaningful health benefits.
They can protect against breast cancer.
There were concerns that these plant estrogens could potentially promote hormonal cancers, such as breast and prostate cancers; however, those fears were unfounded – whole and minimally processed soy foods protect against those types of cancer.
this effekt come from the isoflavones, which have a number of anti-cancer effects that are unrelated to their ability to bind the estrogen receptor.
Accordingly, soy foods are not only associated with decreased risk of hormonal cancers, but also lung, stomach, and colorectal cancers.
This belowisanAbstractfromArticlethatshowsthathealing and protecting propertiesofthe carotenoids from tomatoesworkinginthebestwaywhenthose arein thecombination,asGodcreatedthem!
“For My hand made all these things, Thus all these things came into being,” declares the LORD Isaiah 66.2
Lycopene is the major carotenoid in tomatoes. Tomatoes contain a matrix of many bioactive components, including vitamin C, vitamin E, other carotenoids (a-, β-, γ- carotene, lutein), and flavonoids. Their synergistic interactions, when used in combination, may be responsible for the observed beneficial effects of tomato-based products. This study investigated the synergistic antioxidant activity of lycopene in combination with β-carotene, vitamin E, and lutein. A liposome system was used to test the synergistic antioxidant activity. The carotenoid mixtures were more efficient in protecting liposome from oxidation than the individual carotenoid .Research Article
Scientific Congress – Vegetarian based diet and medicine
For Doctors, Students and Health Professions with focus on diet and nutrition
WHEN? 22-24. April 2016
WHERE? Berlin, Germany
Scientific presentations by leading researchers & renowned medical practitioners (Garry Fraser and Mark Messina from Loma Linda University), practice-oriented workshops, a platform for professional networking, a delicious plant-based buffet, public day “Open VegMed” and more.
Wissenschaftlicher Kongress – Vegetarische Ernährung und Medizin
Für Ärzte, Studierende und Gesundheitsberufe mit Schwerpunkt Ernährung
WANN: 22.-24. April 2016
WO? Berlin, Deutschland
Wissenschaftliche Vorträge weltweit führender Forscher & renommierter Ärzte (u.a.Garry Fraser und Mark Messina aus Loma Linda) , praxisorientierte Workshops, Plattformen für professionelles Networking, ein pflanzliches Bio-Feinschmecker-Büfett, Publikumstag „Open VegMed“ und mehr.
How can we conquer one of the most tragic conditions ?
William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the growth of blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that cut off the supply lines and beat cancer at its own game. Witness William Li’s interesting talk at TED (c).
“According to a report by a World Health Organisation agency red meats are linked to cause cancer in humans. The determination, published by a panel of researchers for the International Agency for Research on Cancer in a medical journal Monday, classifies processed meat products like salami and bacon carcinogenic to humans, the strongest level of risk for cancer, and a category shared with tobacco smoke and diesel engine exhaust.
A metaanalyse of more than 800 studies by the commettee followed many people over time. Surprisingly one of the result turned out that even small amounts of daily consumption of meat are associated with an increased risk of certain types of cancer. Some of the studies showed that there was 17% increase in the risk of colorectal cancer for every 100 grams per a day of red meat consumed and an 18% increase for ever 50 grams daily of processed meat…”
“Das Risiko steigt demnach umso stärker, je mehr Fleisch ein Mensch isst. “Jede verzehrte Portion verarbeiteten Fleischs von täglich 50 Gramm erhöht das Darmkrebsrisiko um 18 Prozent”, hieß es in der IARC-Studie. Eine Arbeitsgruppe aus 22 Experten hatte mehr als 800 Studien über die Folgen des Fleischkonsums ausgewertet. (…) Es gebe “starke Anzeichen” für einen direkten Zusammenhang zwischen dem Konsum von rotem Fleisch und dem Risiko, an Darm-, Bauchspeicheldrüsen- und Prostatakrebs zu erkranken.”
What would happen if you centered your diet around vegetables, the most nutrient-dense food group?
“The plant-based nature of the diet may trump the caloric restriction, though, since the one population that lives even longer than the Okinawa Japanese don’t just eat a 98% meat-free diet, they eat 100% meat-free. The Adventist vegetarians in California, with perhaps the highest life expectancy of any formally described population.”