Re: How to combine low fat, low sugar, low simple carbohydrates, low oxalate, low purine dietary recommendations. Food shopping. Portions preparations.

On Sun, 31 Dec 2006 10:20:47 +0200, "Juhana Harju"
<spamshantigiriorama.removespam@xxxxxxxxx> wrote:

Matti Narkia wrote:

: So, if tofu really had negative effect on brains of
: Japanese-Americans, who may be partially protected by the other parts
: of their diet, by their genes or by both, it could possibly have even
: worse effect on other Americans consuming a standard American diet.
: And tofu eating Japanese-Americans don't deserve to have accelerated
: cognitive decline even if the decline were still slower than among
: other Americans consuming a standard American diet.

Actually you deviated from the original subject by starting to talk about
brain aging.

And for a good reason. When food items are recommended, their
potential serious side effects should also be mentioned, when there is
some evidence that such effects may exist.

The orginal poster had other things in his mind. He was
interested in loosing weight, lowering heart disease risk, reducing the risk
of insulin resistance and kidney stones and preventing benign prostate
hyperplacia. To these purposes the consumption of tofu suits well as its
overall effects to health are beneficial.

Possibly, although the potential benefits may be much smaller than
previously thought. And are the possible small benefits for the heart
and other organs worth the trouble, if you cause irreversible damage
to your brain?

As for the benefits, this recent evaluation by AHA suggests that they
may not be that great after all:

Sacks FM, Lichtenstein A, Van Horn L, Harris W, Kris-Etherton P,
Winston M; American Heart Association Nutrition Committee.
Soy protein, isoflavones, and cardiovascular health: an American Heart
Association Science Advisory for professionals from the Nutrition
Committee.
Circulation. 2006 Feb 21;113(7):1034-44. Epub 2006 Jan 17.
PMID: 16418439 [PubMed - indexed for MEDLINE]
<http://circ.ahajournals.org/cgi/content/full/113/7/1034> (full text)

Below its abstract:

"Soy protein and isoflavones (phytoestrogens) have gained
considerable attention for their potential role in improving
risk factors for cardiovascular disease. This scientific
advisory assesses the more recent work published on soy protein
and its component isoflavones. In the majority of 22 randomized
trials, isolated soy protein with isoflavones, as compared with
milk or other proteins, decreased LDL cholesterol
concentrations; the average effect was &3%. This reduction is
very small relative to the large amount of soy protein tested
in these studies, averaging 50 g, about half the usual total
daily protein intake. No significant effects on HDL
cholesterol, triglycerides, lipoprotein(a), or blood pressure
were evident. Among 19 studies of soy isoflavones, the average
effect on LDL cholesterol and other lipid risk factors was nil.
Soy protein and isoflavones have not been shown to lessen
vasomotor symptoms of menopause, and results are mixed with
regard to soy's ability to slow postmenopausal bone loss. The
efficacy and safety of soy isoflavones for preventing or
treating cancer of the breast, endometrium, and prostate are
not established; evidence from clinical trials is meager and
cautionary with regard to a possible adverse effect. For this
reason, use of isoflavone supplements in food or pills is not
recommended. Thus, earlier research indicating that soy protein
has clinically important favorable effects as compared with
other proteins has not been confirmed. In contrast, many soy
products should be beneficial to cardiovascular and overall
health because of their high content of polyunsaturated fats,
fiber, vitamins, and minerals and low content of saturated
fat."

Asia Pac J Clin Nutr. 2001;10(2):159-64.
History and characteristics of Okinawan longevity food.
Sho H. University of The Air Okinawa Study Center, Japan.

Okinawan food culture in the Ryukyu island is one of the world's most
interesting culture because its consumers have the longest life expectancies
and low disability rates. It is a product of cultural synthesis, with a core
of Chinese food culture, inputs through food trade with South-East Asia and
the Pacific and strong Japanese influences in eating style and presentation.
The Satsamu sweet potato provides the largest part of the energy intake (and
contributes to self-sufficiency), there is a wide array of plant foods
including seaweed (especially konbu) and soy, and of herbaceous plants,
accompanied by fish and pork, and by green tea and kohencha tea. Infusing
multiple foodstuff and drinking the broth is characteristic. Raw sugar is
eaten. The concept that 'food is medicine' and a high regard accorded
medical practice are also intrinsic of Okinawan culture. Again,
food-centered and ancestral festivities keeep the health dimensions
well-developed. Pork, konbu and tofu (soy bean-curd) are indispensable
ingredients in festival menus, and the combination of tofu and seaweed are
used everyday. Okinawan food culture is intimately linked with an enduring
belief of the system and highly developed social structure and network.
PMID: 11710358

http://tinyurl.com/y7ml89

What is this supposed to prove? That tofu was the reason for the
health and longevity of Okinawans? I don't think so. As for the above
abstract it could as well be pork, which according to the abstract is
an important part of Okinawan diet. Most probable explanation is
however the combination of their good genes, exercise and diet as
whole taking into consideration also that they didn't overeat, but
practised a certain kind of calorie restriction. This abstract gives
no clue whether tofu has been a beneficial, neutral or harmful factor
in the Okinawa diet.

It should also be mentioned that the _healthy_ life expectancy_ of Okinawans
is the highest in the world.

It used to be, but how does that relate to the topic at hand? And what
I've heard Okinawa no longer leads men's life expectancy statistics
even in Japan. The new number one prefecture is Nagano (where the
Winter Olympics were held in 1998), and Okinawa has fallen to 26th
place among Japan's prefectures. Too much tofu is starting to show its
effects? ;-). Here's a link related to this:

Okinawans losing secret to long life
July 01 2003
<http://www.iol.co.za/index.php?click_id=31&art_id=qw1057026241418B241&set_id=1>

"... Prefectural health officials got a shock when data showed
that longevity for Okinawan men had fallen to 26th among Japan's
47 prefectures in 2000 from fourth in 1995 and first in 1985.

Okinawan women still rank first, but Suzuki is betting they will
lose the top slot when the next census is conducted in 2005. ..."




--
Matti Narkia
.