fermented soy Archives - Amazing Health Advances

Common Cooking Oil Destroys Brains!?

The AHA! Team — Sun, 26 Jan 2025 06:26:38 +0000

Al Sears, MD, CNS – It’s cheap, flavorless, and the most popular oil in America… But it’s destroying your brain. I’m talking about cooking oil that comes from soybeans. For the past 20 years or so, clever marketers have made all kinds of outlandish health claims about soy. They tell you it’s organic, high in protein, heart-healthy, and even prevents diabetes. Sadly, the truth is that unless it’s fermented into a traditional Japanese dish called natto, soy is toxic. Studies show that soybean products are loaded with estrogen mimickers that cause erectile dysfunction, man boobs, loss of bone and muscle mass, as well as at least half a dozen different types of cancer. And scientists have known for years that soy does not prevent diabetes. In fact, it impairs insulin secretion and may actually result in diabetes.1 But even worse than soy is the oil that comes from it. Meanwhile, researchers at the University of California, Riverside, recently revealed that cooking with soybean oil can upregulate a number of genetic switches in the hypothalamus part of the brain, and trigger a range of neurological changes that can result in:2 Alzheimer’s Parkinson’s Mood swings Anxiety Depression Schizophrenia Your body simply wasn’t designed to consume soy. Sadly, that hasn’t prevented Big Agra from pushing it on millions of unsuspecting Americans as healthy. By selling soy as a “health food,” Big Agra’s marketers have turned soybeans into America’s favorite cooking oil. And the problem is not just about cooking with soybean oil – because it is already present in dozens of commercial foods. These include most salad dressings, baked goods, and the so-called “healthy” whole-grain breads. It’s even in baby formula. The UC Riverside study also found that soybean oil could induce obesity, insulin resistance, diabetes, and fatty liver disease in mice. In this study, the researchers compared soybean oils to coconut oil. Then they looked at the hypothalamus of the mice. This is a small, but critical area of the brain that affects numerous body functions. The research team found that the soybean oils – but not coconut oil – caused more than 100 genes in the brain to stop working as they should. You see, soybean oil is loaded with pro-inflammatory omega-6s, which act as a metabolic poison when consumed in excess.3 Additional studies show that cooking with coconut oil produces the fewest changes in hypothalamic genes, and therefore carries the least risk of causing neurological damage.4 I recommend my patients use coconut oil every day to improve their health. Studies show the medium-chain triglycerides (MCTs) in coconut oil can: Protect against heart disease5 Reduce insulin resistance6 Boost brain function in people with Alzheimer’s disease7 Reduce inflammation and arthritis8 Prevent osteoporosis9 Protect the liver10 3 Ways To Add More Coconut Oil To Your Diet Here are three ways you can get more coconut oil in your diet – and ditch soybean oil once and for all… Fry with it. Coconut oil has a high smoke point. That means that it won’t degrade at high temperatures — leaving all the fatty acids intact. It’s especially great for pan searing. If you do cook with it, consider getting it without flavor. This is known as “expeller-pressed” coconut oil. Make a smoothie. Scoop a healthy serving of coconut oil (it’ll probably be solid, but that’s okay) into the blender. Mix in your favorite fresh fruits. Maybe even add some protein powder. Add organic milk and a little ice. Blend it all and enjoy a tasty, heart-healthy smoothie. Take it to go. This delicious and healthy trail mix is great for people on the go. Here’s how to make it… Ingredients: 1 cup almonds 1 cup cashews ¼ cup raw shelled pumpkin seeds ½ cup unsweetened coconut flakes ¼ cup coconut oil (melted) ½ cup raw honey 1 tsp vanilla extract 1 tsp Himalayan pink salt 1 cup dried fruit (optional) Directions: Preheat oven to 275 F. Place the almonds, cashews, pumpkin seeds, sunflower seeds, and coconut flakes in a food processor or blender. Pulse a few times to break into chunks. Place the coconut oil, raw honey, and vanilla extract in a medium saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture. Stir until everything is fully coated. Spread the trail mix evenly onto a baking sheet lined with parchment paper. Cook for 25-30 minutes until lightly browned, stirring once or twice. Remove from the oven, add the dried fruit, and sprinkle with sea salt. Press the mixture together firmly to form a tight, flat surface. Cool for 20-30 minutes or until fully hardened. Break into chunks. Store it in an airtight container. It will keep for up to a week. References: Deol P, et al. “Soybean oil is more obesogenic and diabetogenic than coconut oil and fructose in mouse: potential role for the liver.” PLoS One. 2015 Jul 22;10(7):e0132672. Deol P, et al. “Dysregulation of hypothalamic gene expression and the oxytocinergic system by soybean oil diets in male mice.” Endocrinology. 2020; 161(2). Patterson, E et al. “Health implications of high dietary omega-6 polyunsaturated fatty acids.” J Nutr Metab. 2012:539426. Deol P, et al. “Dysregulation of Hypothalamic gene expression and the oxytocinergic system by soybean oil diets in male mice.” Endocrinology. February 2020. 161(2). Khaw KT, et al. “Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.” BMJ Open. 2018;(8)3:e020167. Han JR, et al. “Effects of dietary medium-chain triglyceride on weight loss and insulin sensitivity in a group of moderately overweight free-living type 2 diabetic Chinese subjects.” Metabolism. 2007;56(7):985-991. De la Rubia Orti JE, et al. “Improvement of main cognitive functions in patients with Alzheimer’s disease after treatment with coconut-oil enriched Mediterranean diet: A pilot study.” J Alzheimer’s Dis. July 20, 2018. Vysakh A, et al. “Polyphenolics isolated from virgin coconut oil inhibits adjuvant induced arthritis in rats through antioxidant and anti-inflammatory action.” Int Immunopharmacol. 2014;20(1):124-130. Hayatullina Z, et al. “Virgin coconut oil supplementation prevents bone loss in osteoporosis rat model.” Evid Based Complement Alternat Med. 2012;2012:237236. Otuechere CA, et al. “Virgin coconut oil protects against liver damage in albino rats challenged with the anti-folate combination, trimethoprim-sulfamethoxazole.”.J Basic Clin Physiol Pharmacol. 2014;25(2):249-253. To read the original article click here.

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Fermented Soy Products May Help You Live Longer

AHA Publisher — Tue, 11 Feb 2020 08:00:30 +0000

Dr. Ananya Mandal, MD via News-Medical Net – A new study has shown that products made of fermented soy such as miso and soy sauce can help individuals live longer. The study titled, “Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study,” was published in the latest issue of the journal British Medical Journal. The new study involved fifteen year dietary data of over 92,915 Japanese men and women aged between 45 and 74 years. There were 42,750 men and 50,165 women. The dietary habits as well as overall health of these individuals were taken into consideration before the results were analyzed. The consumption of fermented soy products such as miso, natto were analyzed and on the other hand non-fermented soy products and tofu consumption were also analyzed with respect to mortality and overall health. Dietary data on 138 food and beverage items was gathered over five years from the participants and they were followed for an average of around 15 years. This was part of the Japan Public Health Centre-based Prospective Study which includes 11 public health centres across Japan. The team looked at death certificates of the participants who died during the follow up period and noted the deaths due to cancers, heart or cardiovascular disease, cerebrovascular disease or stroke, respiratory diseases such as asthma and chronic obstructive pulmonary disease and injuries. They wrote that deaths were divided under five headings – “cancer, total cardiovascular disease mortality, heart disease, cerebrovascular disease, respiratory disease, and injury.” At the end of the follow up there were a total of 13,303 deaths. The participants also reported about their smoking and other habits in the five year survey. These were taken into consideration when assessing the association between fermented soy product use and mortality. Results revealed that persons who ate more of the fermented soy products such as miso, soy sauce, tempeh, natto etc. were more likely to live longer. Miso is soy that is fermented with Aspergillus oryzae. Non fermented soy products include tofu or soy curd and abura-age or fried tofu. These foods are popularly consumed in many Asian nations and they have been found to lower the risk of death. As a next step the team looked at the amount needed to be consumed to achieve the longevity benefits. Here the researchers noted that men who ate at least 50.2 grams of fermented soy products were 10 percent less at risk of dying within an average of 14.8 years. This was comparable with men who ate little fermented soy products. For women the benefits from soy products could be achieved by 46.6 grams of these fermented soy products each day, wrote the researchers. Natto is a traditional Japanese food where soy is fermented with Bacilus subtilis and it is a popular breakfast across the nation. This study looked at health benefits of natto alone and found that eating 26.2 grams of natto per day reduced the risk of deaths by 24 percent in men and 21 percent in women. The researchers wrote that the possible explanation behind the benefits offered by these fermented soy products could be their high fibre content. They added that these foods also contain high amounts of potassium which could be beneficial in diet. Soy products, they wrote, are rich in “isoflavone and fibre” which have properties to prevent onset of cancers, heart disease, high cholesterol and weight gain, wrote the researchers. They explained that in fermented soy products whole soy breans are used. This prevents loss of essential nutrients which might be the case with non-fermented soy products. Further, fermentation of the soy beans also produces bioactive compounds such as polyamines and nattokinase (seen in natto), they wrote. They called for more studies to understand the exact reason why these foods could benefit by reducing mortality risks. They warned that the reduction in mortality risk was not seen with “total soy product” consumption. This meant that fermented soy product consumption provide mortality benefits that were not seen with non fermented soy products. They wrote in conclusion, “A significant association between intake of total soy products and all cause mortality was not, however, observed. The findings should be interpreted with caution because the significant association of fermented soy products might be attenuated by unadjusted residual confounding.” One of the authors of the study, Dr Norie Sawada of the National Cancer Centre in Japan, said that consuming fermented soy products is recommended to reduce the cardiovascular disease risk across the world. To read the original article click here.

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