Re: Is too much good HDL cholesterol bad for you?

One again this newsgroup is subjected to MattLB's incredible
ignorance, which he is trying to pass off as expertise. This is a
major reason for my decision to create my own free site, which is
where you can find evidence, instead of the claims of an ignoramus.
Let's take a look at some of these claims:

"As opposed to what? Crackpot theories based on a sample size of one
individual?"

No, raw demographic data of hundreds of millions of Asians consuming
massive amounts of coconut and yet with hardly any "chronic disease"
seen in the West.

"How could you get lots of cholesterol on a low-fat diet, when
cholesterol is a fat?"

Cholesterol is a lipid. "Low fat" could be a relative phrase. Some
companies used to call their food items "low fat" even though there
was plenty of fatty acids present, but the item was about 10% or so
lower in fatty acids than the "regular" product. Cholesterol, though,
is not relevant, of course, because it's not considered "fat," though
it certainly is present in things like lard, beef tallow, etc. I have
pointed out that one can get oxidized cholesterol from lard, but not
from coconut oil, which does not contain cholesterol (no plant does).

"Tofu's a quite high quality protein."

I was telling her to avoid tofu for other reasons, not related to
protein. For example:

QUOTE: The Chinese did not eat unfermented soybeans as they did other
legumes such as lentils because the soybean contains large quantities
of natural toxins or "antinutrients". First among them are potent
enzyme inhibitors that block the action of trypsin and other enzymes
needed for protein digestion. These inhibitors are large, tightly
folded proteins that are not completely deactivated during ordinary
cooking. They can produce serious gastric distress, reduced protein
digestion and chronic deficiencies in amino acid uptake. In test
animals, diets high in trypsin inhibitors cause enlargement and
pathological conditions of the pancreas, including cancer.[14]

Soybeans also contain haemagglutinin, a clot-promoting substance that
causes red blood cells to clump together.

Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaning
rats fed soy containing these antinutrients fail to grow normally.
Growth-depressant compounds are deactivated during the process of
fermentation, so once the Chinese discovered how to ferment the
soybean, they began to incorporate soy foods into their diets. In
precipitated products, enzyme inhibitors concentrate in the soaking
liquid rather than in the curd. Thus, in tofu and bean curd, growth
depressants are reduced in quantity but not completely eliminated.

Soy also contains goitrogens -- substances that depress thyroid
function.

Soybeans are high in phytic acid, present in the bran or hulls of all
seeds. It's a substance that can block the uptake of essential
minerals -- calcium, magnesium, copper, iron and especially zinc -- in
the intestinal tract. Although not a household word, phytic acid has
been extensively studied; there are literally hundreds of articles on
the effects of phytic acid in the current scientific literature.
Scientists are in general agreement that grain- and legume-based diets
high in phytates contribute to widespread mineral deficiencies in
third world countries.[15] Analysis shows that calcium, magnesium,
iron and zinc are present in the plant foods eaten in these areas, but
the high phytate content of soy- and grain-based diets prevents their
absorption.

The soybean has one of the highest phytate levels of any grain or
legume that has been studied,[16] and the phytates in soy are highly
resistant to normal phytate-reducing techniques such as long, slow
cooking.[17] Only a long period of fermentation will significantly
reduce the phytate content of soybeans. When precipitated soy products
like tofu are consumed with meat, the mineral-blocking effects of the
phytates are reduced.[18] The Japanese traditionally eat a small
amount of tofu or miso as part of a mineral-rich fish broth, followed
by a serving of meat or fish.

Vegetarians who consume tofu and bean curd as a substitute for meat
and dairy products risk severe mineral deficiencies. The results of
calcium, magnesium and iron deficiency are well known; those of zinc
are less so. UNQUOTE.

Source: http://www.ratical.org/ratville/soydangers.html

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