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SiHing Hou [FF] (46) moderálás | válasz | 2012-11-01 | 13:20:27
Kedves Bella 22 !

Az orvosod nem azért ajánlotta a szóját, mert ért a dologhoz, hanem azért mert valamit ajánlania kellett, ha már kérdezted...
A testalkatod befolyásolására nem ez a növény a legalkalmasabb és nem a hormonháztartásod e célból való manipulálása a járható út...
Pl. csak egy példa. Ha neked pl. glutén, vagy tej allergiád van, az okozhat testsúlyzavart. Ilyenkor a hormonháztartásod manipulálása nagyon komoly betegségeket szabadíthat a nyakadba.
A nőgyógyászok mostanában hihetetlen ámokfutásba kezdtek. Nem tudom, miért nem felügyeli őket senki????
Akár 12 éves gyereknek felírják a fogamzásgátlót, hogy elmúljanak a pattanásaik!!!! Ez már merénylet.
Sajnos, amíg jó üzlet ezeknek a tablettáknak a felírása, mindig találnak majd valamit, amire még fel lehet írni őket.... :-(

Nagyon őszinte szeretettel ajánlom a figyelmedbe ezt az írást és a kiegészítéseket, melyek segítenek, hogy teljesebb képet kapj a növény hatásairól:

A szója, nagyon erős gyógynövény. A Vese Yinjét erősíti. Vese Yin hiányos állapotokban, mint pl. a menopauza, vagy olyan egészségi állapotokban, ahol a test aszottnak, fonnyadtnak látszik, a nyelv vékony, lepedékmentes, esetleg repedezett és élénk piros színű, a testfolyadékok kiszáradtak, javasolható a szója fogyasztása. Mivel azonban a szója nyersen, fermentálás nélkül, mindenképpen túl erős hatású és testidegen, javasolt azt kínai tofu formájában fogyasztani. Fontos, hogy a tofu valóban kínai gyártású legyen, mert az itt előállított tofu nem, vagy csak alig fermentált szójából készül és szinte mérgező a szervezetre nézve. Okos ötlet még a tofuhoz gyömbért, vagy más melegítő hatású fűszert adni, mert különben az emésztést leronthatja.

Néhány szó a FERMENTÁLVA készített tofuról, melyek komoly kutatók, komoly eredményei: Functions:
Invigorates qi and regulates the function of the stomach and spleen, promotes the production of body fluid and moistens dryness, clears away heat and toxic materials.

Tofu is used to treat acute conjunctivitis (inflammation of the conjunctiva, the membrane that coats the inner aspect of the eyelids and the outer surface of the eye), diabetes, recurrent dysentery.

In addition, it can be used to remove toxic quality of sulphur and alcoholic drinks.

Dosage and Administration:
Tofu may be grilled, deep-fried, simmered, boiled, stir-fried, steamed, or eaten fresh.

Because tofu has a mild flavor and a porous texture, it readily absorbs the flavors of other ingredients. This makes tofu a perfect addition to a wide variety of both savory and sweet dishes.

It is important to choose the right tofu for a dish. Use firm tofu in dishes like stir fries, where you want chunks of tofu to stay intact. Use softer versions or silken tofu when you are pureeing or mashing the curd. Firm tofu can also be frozen. Place the whole package--water and all if it is water-packed--into the freezer until it is frozen solid. Frozen tofu will keep for 3 months. When defrosted, and the water is squeezed out, the tofu takes on a pleasant caramel color and a pleasing chewy texture that makes it an especially good meat substitute.

Since tofu has been used for centuries in Asian countries, it is a common ingredient in a variety of Asian dishes. But its increasing popularity in western countries has given rise to many new uses for this versatile food. There are many delicious ways to prepare tofu:

* Stir-fry chunks of firm tofu with vegetables, soy sauce, and garlic for a Chinese cuisine.

* Add chunks of soft tofu to miso soup for a traditional Japanese delicacy.

* Add chunks of firm tofu to a curry sauce for the flavor of Thailand.

* For a Korean-flavored meal, marinate tofu in soy sauce and fresh ginger, and then stir fry with garlic, onions, and hot peppers.

* Add chunks of firm tofu to vegetable soups or stews. Allow to simmer for at least 30 minutes so that the tofu absorbs the other flavors in the dish.

* Blend soft or silken tofu with low-fat sour cream and chopped chives and use to top a baked potato.

* Puree tofu with peanut butter or almond butter to make a fluffy sandwich spread.

* Blend regular tofu with cooked spinach and Parmesan cheese and use to stuff lasagna layers or pasta shells.

* Mash regular tofu with mayonnaise and chopped celery for a cholesterol-free egg salad-like sandwich spread.

* Scramble coarsely mashed tofu with onions, mushrooms, herbs, and a dash of nutritional yeast for a delicious breakfast scramble.

* Puree soft tofu with herbs and cooked carrots or spinach; then thin with milk or broth to make a creamy soup.

* Blend soft tofu with apple juice and bananas to make a breakfast smoothie.

* Puree soft tofu with melted chocolate chips for a creamy pie filling.

Tofu is available in several different types of packages. Aseptic-packed tofu is shelf-stable and does not need to be refrigerated until it is opened. Once opened, it should be refrigerated and used within 3 to 4 days. Water-packed or vacuum-packed tofu should always be kept refrigerated and used by the expiration date. After opening water-packed tofu, rinse before cooking, and change the water daily to keep stored tofu fresh.

In China, fermented tofu is popular. Chinese tofu has a somewhat firmer texture and more pronounced taste than that favored in Japan.

Cautions on Use:

Reference Materials:

Toxic or Side Effects:

Modern Researches:
Tofu is rich in high-quality protein (about 10.7% for firm tofu and 5.3% for soft "silken" tofu ) and isoflavones (genistein, daidzein and glycitein), low in calories, contains beneficial amounts of vitamins B1, B2, B12 and iron; depending on the curdling agent used in manufacturing, tofu may also be high in calcium and magnesium. While 50% of the calories in tofu come from fat, a 4-ounce serving of tofu contains just 6 grams of fat. It is low in saturated fat and contains no cholesterol.

An eight-ounce serving of tofu can provide an adult male with about 27% of his daily protein requirement. Tofu has as much calcium as milk, and has, serving for serving, less than half the fat of most other protein sources.

Generally, the softer the tofu, the lower the fat content. Tofu is also very low in sodium, making it a perfect food for people on sodium-restricted diets.

In equal servings, tofu has 25-50% less calories than beef, and 40% less calories than eggs. A 125-gram serving of extra firm tofu has less than 120 calories, compared to 455 calories for the same portion of cheddar cheese.

Tofu is rich in isoflavones, a kind of plant estrogen that has estrogen-like effects. Nonsteroidal plant estrogens were first identified in the early 1930s, with the discovery that soybeans, willows, dates, and pomegranates contain compounds with structural similarity to estrogens.

Phytoestrogens are plant chemicals that may act as fungicides, deter herbivores, regulate plant hormones, and protect plants against ultraviolet radiation. Structurally, some phytoestrogens resemble endogenous estrogens of humans and animals, and recent research suggests they may also function as estrogen agonists or antagonists when eaten by humans. Although humans have used phytoestrogens medicinally for thousands of years, only in the last 15 years or so have researchers begun to look beyond the folk remedies to investigate phytoestrogens' possible roles in modern health care. Although the popular media has at times heralded phytoestrogens as panaceas, medical data remain inconclusive. Still, recent epidemiological studies and experiments with animals suggest many varied benefits of phytoestrogens.

In soybeans, isoflavones are present as glycosides (bound to a sugar molecule). Fermentation or digestion of soybeans or soy products results in the release of the sugar molecule from the isoflavone glycoside, leaving an isoflavone aglycone. Soy isoflavone glycosides are called genistin, daidzin, and glycitin, while the aglycones are called genistein, daidzein, and glycitein, respectively.

Soybeans and soy products like tofu are the richest sources of isoflavones in the human diet. The consumption of soy, and therefore these isoflavones, generally has been considered beneficial, with a potentially protective effect against a number of chronic diseases (see I.C. Munro, M. Harwood, J.J. Hlywka, A.M. Stephen, J. Doull, W.G. Flamm, and H. Adlercreutz, "Soy isoflavones: a safety review," Nutrition Reviews Vol. 61, No. 1 (1 January 2003), pp. 1-33).

The biological effects of soy isoflavones are strongly influenced by their metabolism, which is dependent on the activity of bacteria that colonize the human intestine (see I. Rowland, M. Faughnan, L. Hoey, K. Wahala, G. Williamson, and A. Cassidy, "Bioavailability of phyto-oestrogens," British Journal of Nutrition Vol. 89, Supplement 1 (June 2003), pp. S45-S58). For example, the soy isoflavone daidzein may be metabolized to equol, a metabolite that has greater estrogenic activity than daidzein, and to other metabolites that are less estrogenic. Studies that measure urinary equol excretion after soy consumption indicate that only about 33% of individuals from Western populations metabolize daidzein to equol (see Kenneth D. R. Setchell, Nadine M. Brown, and Eva Lydeking-Olsen, "The Clinical Importance of the Metabolite Equol--A Clue to the Effectiveness of Soy and Its Isoflavones," The Journal of Nutrition Vol. 132, Issue 12 (December 2002), pp. 3,577-3,584). Thus, individual differences in the metabolism of isoflavones could have important implications for the biological activities of these phytoestrogens.

Scientists are interested in the tissue-selective activities of phytoestrogens because anti-estrogenic effects in reproductive tissue could help reduce the risk of hormone associated cancers (breast, uterine and prostate), while estrogenic effects in other tissues could help maintain bone density and improve blood lipid profiles (cholesterol levels).

Tofu reduces cholesterol level:

A meta-analysis study that pooled thirty-eight trials for reanalysis reported that a soybean diet led to cholesterol reductions in 89 percent of the studies. Increasing soy intake was associated with a 23 mg per deciliter drop in total cholesterol levels.

A number of studies have confirmed that consuming soy products has improved, for example, the plasma lipid profiles of the Hong Kong Chinese (see S.C. Ho, J.L. Woo, S.S. Leung, A.L. Sham, T.H. Lam, and E.D. Janus, "Intake of soy products is associated with better plasma lipid profiles in the Hong Kong Chinese population," The Journal of Nutrition Vol. 130, No. 10 (October 2000), pp. 2,590-2,593).

Tofu on arterial function:

In clinical tests, supplying postmenopausal women with 80 mg/day of a soy isoflavone extract for 5 weeks significantly decreased arterial stiffness (see P.J. Nestel, T. Yamashita, T. Sasahara, S. Pomeroy, A. Dart, P. Komesaroff, A. Owen, and M. Abbey, "Soy Isoflavones Improve Systemic Arterial Compliance but Not Plasma Lipids in Menopausal and Perimenopausal Women," Arteriosclerosis, Thrombosis, and Vascular Biology Vol. 17, Issue 12 (December 1997), pp. 3,392-3,398), as did of men and postmenopausal women with 40 g/day of soy protein providing 118 mg/day of soy isoflavones for 3 months (see Helena J. Teede, Fabien S. Dalais, Dimitra Kotsopoulos, Yu-Lu Liang, Susan Davis, and Barry P. McGrath, "Dietary Soy Has Both Beneficial and Potentially Adverse Cardiovascular Effects: A Placebo-Controlled Study in Men and Postmenopausal Women," The Journal of Clinical Endocrinology and Metabolism Vol. 86, Issue 7 (July 2001), pp. 3,053-3,060). Preliminary research suggests that soy isoflavone may decrease arterial stiffness.

Tofu and breast cancer:

Isoflavones are chemically similar to the drug tamoxiphen. They reduce the risk of breast cancer by binding to the estrogen receptor sites on the chromosomal material in mammary gland cells and preventing the dangerous C-16 form of estrogen from binding. Soy products (soybeans or tofu) are particularly abundant in isoflavones, and they have been observed to reduce the incidence of experimental tumors in experimental mammals. Asian women usually consume more than 35 grams of soybeans or soy-derived food per day as opposed to the American woman who may only get 1-2 grams per day. Hispanic women in the Caribbean and Mexico are known to have less breast cancer than American women. One reason could also be that Hispanic women eat twice as many beans--mainly pinto, garbanzo and black soybeans--as American women. Hispanic women average three-fourths of a cup of beans six days a week. That's compared with beans three times a week for African-American women and twice a week for white American women.

Researchers believe that soybean's most active anticancer agent is genistein. Genistein not only inhibits two enzymes necessary for tumor growth, but there is recently discovered evidence that it will reduce the blood supply to tumors. This was found to prevent breast tumors in animals. Human studies are in progress.

A recent study found that premenopausal women in Singapore who ate twice as much soy protein as most people had only half the risk of breast cancer. Soybeans are also regarded as the likely primary reason Japanese women have less breast cancer. Typically the women ate 100 g of soybean products a day, including tofu, soybean sauce, fermented soybeans and boiled soybeans. Eating soybean sauce has also decreased both the occurrence and growth of breast tumors in animals. This jibes with the observation that postmenopausal breast cancers grow more slowly in Japanese women than in Caucasian women.

Overall, the results of numerous observational studies suggest that higher intakes of soybeans and soy foods early in life may decrease the risk of breast cancer in adulthood (see P.H. Peeters, L. Keinan-Boker, Y.T. van der Schouw, and D.E. Grobbee, "Phytoestrogens and breast cancer risk. Review of the epidemiological evidence," Breast Cancer Research and Treatment Vol. 77, No. 2 (January 2003), pp. 171-183).

Tofu and stomach cancer:

Soybeans and soy products like tofu may help fight off stomach cancer. Japanese scientists found that men and women who ate a bowl of soybean soup a day were only one-third as apt to develop stomach cancer as those who never ate it. Even eating it occasionally cut the odds of stomach cancer by 17 percent in men and 19 percent in women.

NOTE: Only soybean protein appears protective. That includes soybeans, textured soy protein, soy milk, tofu, soybean paste and tempeh, but not soy sauce or soybean oil.

Tofu and prostate cancer:

Mortality from prostate cancer is much higher in the US than in Asian countries, such as Japan and China (see M.J. Messina, "Emerging evidence on the role of soy in reducing prostate cancer risk," Nutrition Reviews Vol. 61, No. 4 (April 2003), pp. 117-131). However, epidemiological studies have not yet provided consistent evidence that high intakes of soybeans and soy foods are associated with reduced prostate cancer risk. The results of cell culture and animal studies suggest a potential role for soy isoflavones in limiting the progression of prostate cancer. Although soy isoflavone supplementation for up to one year did not significantly decrease serum prostate specific antigen (PSA) concentrations in men without confirmed prostate cancer, soy isoflavone supplementation appeared to slow rising serum PSA concentrations associated with prostate tumor growth in two small studies of prostate cancer patients (see M. Hussain, M. Banerjee, F.H. Sarkar, Z. Djuric, M.N. Pollak, D. Doerge, J. Fontana, S. Chinni, J. Davis, J. Forman, D.P. Wood, and O. Kucuk, "Soy isoflavones in the treatment of prostate cancer," Nutrition and Cancer Vol. 47, Issue 2 (2003), pp. 111-117; and L. Fischer, C. Mahoney, A.R. Jeffcoat, M.A. Koch, B.E. Thomas, J.L. Valentine, T. Stinchcombe, J. Boan, J.A. Crowell, and S.H. Zeisel, "Clinical characteristics and pharmacokinetics of purified soy isoflavones: multiple-dose administration to men with prostate neoplasia," Nutrition and Cancer Vol. 48, Issue 2 (2004), pp. 160-170). Although such preliminary findings are encouraging, the results of larger randomized controlled trials, which are currently ongoing, are needed to determine whether soy isoflavone supplementation can play a role in the prevention or treatment of prostate cancer.

Tofu and endometrial (uterine) cancer:

As the development of endometrial cancer is related to prolonged exposure to unopposed estrogens, it has been suggested that high intakes of phytoestrogens with anti-estrogenic activity in uterine tissue could be protective against endometrial cancer (see P.L. Horn-Ross, E.M. John, A.J. Canchola, S.L. Stewart, M.M. Lee, "Phytoestrogen intake and endometrial cancer risk," Journal of the National Cancer Institute Vol. 95, No. 15 (6 August 2003), pp. 1,158-1,164). In support of this idea, two retrospective case-control studies found that women with endometrial cancer had lower intakes of soy isoflavones from foods compared to cancer-free control groups (see P.L. Horn-Ross, E.M. John, A.J. Canchola, S.L. Stewart, M.M. Lee, "Phytoestrogen intake and endometrial cancer risk," Journal of the National Cancer Institute Vol. 95, No. 15 (6 August 2003), pp. 1,158-1,164; and M.T. Goodman, L.R. Wilkens, J.H. Hankin, L.C. Lyu, A.H. Wu, L.N. Kolonel, "Association of soy and fiber consumption with the risk of endometrial cancer," American Journal of Epidemiology Vol. 146, Issue 4 (15 August 1997), pp. 294-306). However, supplementation of postmenopausal women with soy protein providing 120 mg/d of isoflavones for 6 months did not prevent endometrial hyperplasia induced by the administration of exogenous estradiol (see M.J. Murray, W.R. Meyer, B.A. Lessey, R.H. Oi, R.E. DeWire, and M.A. Fritz, "Soy protein isolate with isoflavones does not prevent estradiol-induced endometrial hyperplasia in postmenopausal women: a pilot trial," Menopause Vol. 10, Issue 5 (September 2003), pp. 456-464). So far, limited evidence from case-control studies suggests that higher dietary intakes of soy foods may be associated with lower endometrial cancer risk.

Tofu and menopause:

Hot flashes are the primary reason that women seek medical attention for menopausal symptoms. The mild estrogen activity of soy isoflavones may ease menopause symptoms for some women, without creating estrogen-related problems. A group of fifty-eight menopausal women, who experienced an average of fourteen hot flashes per week, supplemented their diets with either wheat flour or soy flour every day for three months; the women taking the soy reduced their hot flashes by 40 percent. Out of 8 randomized controlled trials of soy foods, only one found a significant reduction in the frequency of hot flashes, while 3 out of 5 controlled trials of soy isoflavone extracts reported a significant reduction in hot flash frequency (see Erin E. Krebs, Kristine E. Ensrud, Roderick MacDonald, and Timothy J. Wilt, "Phytoestrogens for Treatment of Menopausal Symptoms: A Systematic Review," Obstetrics and Gynecology Vol. 104, Issue 4 (October 2004), pp. 824-836).

Tofu and your bone:

Hip fracture rates are generally lower among Asian populations consuming soy foods than among Western populations. Some tests in postmenopausal women found that increasing intakes of soy foods, soy protein or soy isoflavones improved bone resorption and formation (see Laura S. Harkness, Karen Fiedler, Ashwini R. Sehgal, Dubravka Oravec, and Edith Lerner, "Decreased Bone Resorption with Soy Isoflavone Supplementation in Postmenopausal Women," Journal of Women's Health Vol. 13, No. 9 (November 2004), pp. 1,000-1,007). There is some evidence that isoflavone-rich diets have bone-sparing effects; it is not known, however, whether increasing soy isoflavone intake appreciably decreases the risk of osteoporosis (decrease in bone mass) or bone fracture.

According to Eating your Way to Health, ninety-two cases of eclampsia (convulsions and coma occurring to pregnant women) were treated with pure tofu (1:8 in water). 100 g sugar and 1 bowl (200 ml) of tofu were given 6 times a day. The patients were banned from salt. From the 2nd day, fruits may be given. Forty-one cases were treated with routine Western therapies. No mortality was seen in the tofu group, while that for the control group was 2.43 percent. The satisfactory result was attributed to high vitamin B1, nicotinic acid and water, low calcium, sodium, resulting in lowering of blood pressure and diuresis (increased excretion of urine).

Soybeans and soy products like tofu counteract pollution and adverse effects of radiation:

Soybean paste was also found to counteract the adverse effects of radiotherapy, antibiotics, chemotherapy, and environmental pollution. By 1972, Dr. Akizuki, his nurses, and co-workers, whose hospital was located only 1 mile from the atomic bomb blast in Hiroshima in 1945, still had experienced no side effects from radiation exposure, despite the opposite experience of others in the near vicinity. He attributed this to the fact that they regularly ate miso, the Japanese soybean paste. Stimulated by Dr. Akizuki's claims, Japanese scientists conducted a study of miso and one of the ingredients used to make it, called natto. They found a substance they called zybicolin, which is produced by the yeasts of these products. It has the special ability to attract, absorb, and discharge such radioactive elements as strontium. Miso is also able to detoxify the harmful influences of tobacco and traffic pollution.
[145689] +kedvencekhez előzmény: [145686]Bella22


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