|Kedves Bella 22 !
Az orvosod nem azért ajánlotta a
szóját, mert ért a dologhoz, hanem azért mert valamit ajánlania
kellett, ha már kérdezted...
befolyásolására nem ez a növény a legalkalmasabb és nem a
hormonháztartásod e célból való manipulálása a járható
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
Akár 12 éves gyereknek felírják a
fogamzásgátlót, hogy elmúljanak a pattanásaik!!!! Ez már
Sajnos, amíg jó üzlet ezeknek a tablettáknak a
felírása, mindig találnak majd valamit, amire még fel lehet írni
Nagyon őszinte szeretettel
ajánlom a figyelmedbe ezt az írást és a kiegészítéseket,
melyek segítenek, hogy teljesebb képet kapj a növény
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
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.
addition, it can be used to remove toxic quality of sulphur and
Dosage and Administration:
may be grilled, deep-fried, simmered, boiled, stir-fried, steamed, or
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
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
* Stir-fry chunks of firm tofu with vegetables,
soy sauce, and garlic for a Chinese cuisine.
chunks of soft tofu to miso soup for a traditional Japanese
* 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.
tofu with peanut butter or almond butter to make a fluffy sandwich
* 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
* 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
Cautions on Use:
Toxic or Side Effects:
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
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.
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.
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.
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
Tofu reduces cholesterol level:
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.
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.
Tofu on arterial function:
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.
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.
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.
Tofu and stomach cancer:
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
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.
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.
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.
Tofu and your bone:
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.