"Every time a study comes out that the soy industry doesn't like, they respond in one of two ways: It's poorly designed, or it's old," says Kaayla T. Daniel, Ph.D., a nutritionist and author of The Whole Soy Story. "Israel had a committee of more than a dozen distinguished nutritionists, researchers, pediatricians, and toxicologists who looked at the body of evidence, and concluded there was a risk."
Daniel is one of an increasingly vocal group of nutritionists and scientists who are concerned about the possible risks of consuming too much soy. "The soy industry can never prove safety," she tells me. "They'll trot out studies showing a benefit, and act as if all the others indicating a risk are not a problem."
About a decade ago, Daniel says, some of her clients began complaining about digestive problems, thyroid problems, and allergies they hadn't had before. She says each of them had suddenly increased the amount of soy in his or her diet. It just so happens that soy's reputation as a healthful alternative to animal protein was gaining traction around this time. In 1999, the Food and Drug Administration began allowing companies to claim that foods with soy protein "may reduce the risk of heart disease." This claim was based on early research that showed that soy protein could lower "bad" LDL cholesterol levels.
Monday, July 13, 2009
About food and health
"Every time a study comes out that the soy industry doesn't like, they respond in one of two ways: It's poorly designed, or it's old," says Kaayla T. Daniel, Ph.D., a nutritionist and author of The Whole Soy Story. "Israel had a committee of more than a dozen distinguished nutritionists, researchers, pediatricians, and toxicologists who looked at the body of evidence, and concluded there was a risk."
Daniel is one of an increasingly vocal group of nutritionists and scientists who are concerned about the possible risks of consuming too much soy. "The soy industry can never prove safety," she tells me. "They'll trot out studies showing a benefit, and act as if all the others indicating a risk are not a problem."
About a decade ago, Daniel says, some of her clients began complaining about digestive problems, thyroid problems, and allergies they hadn't had before. She says each of them had suddenly increased the amount of soy in his or her diet. It just so happens that soy's reputation as a healthful alternative to animal protein was gaining traction around this time. In 1999, the Food and Drug Administration began allowing companies to claim that foods with soy protein "may reduce the risk of heart disease." This claim was based on early research that showed that soy protein could lower "bad" LDL cholesterol levels.
Daniel is one of an increasingly vocal group of nutritionists and scientists who are concerned about the possible risks of consuming too much soy. "The soy industry can never prove safety," she tells me. "They'll trot out studies showing a benefit, and act as if all the others indicating a risk are not a problem."
About a decade ago, Daniel says, some of her clients began complaining about digestive problems, thyroid problems, and allergies they hadn't had before. She says each of them had suddenly increased the amount of soy in his or her diet. It just so happens that soy's reputation as a healthful alternative to animal protein was gaining traction around this time. In 1999, the Food and Drug Administration began allowing companies to claim that foods with soy protein "may reduce the risk of heart disease." This claim was based on early research that showed that soy protein could lower "bad" LDL cholesterol levels.
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