Soya - Bane or Boon?

(cont.)  Why then, you may wonder, do the Japanese not have the problems with soy products typically found in the Western world?

The key is that products such as tofu, misu, tampei and Soya sauce are derived by a long soaking and a fermentation process.  (Obviously, soy milk, texturized tofu etc. are not included in this list.)  This same process reduces the phyates (these bind with certain valuable minerals and prevent their absorption) and may lessen or null other contributing factors to the 'to soy or not to soy' question.

If you are interested in more information on this subject, type soya+problems into any search engine. You will find over 160,000 pages of (daunting)  information. (That was in 2002, now in 2006 Yahoo brings up over 340,000 and Google over 7,300,000 pages.)

One of the best sources on this topic can be found at the 'Natural Health' site by clicking here:  http://www.findarticles.com/

Enter 'soy evaluation' in their search engine and click on the 'Dark Side' article by Sally Eauclaire Osborne.  This article covers far more than space allows here.

If you cannot/will not avoid such products, read the labels.  More importantly, pick up literature that will help you understand the jargon intentionally used to confuse the consumer.

Will I continue to use soy products?  Of course.  However, I use fermented products and  I do not nourish myself nor my loved ones from commercial products. These usually contain some form of soy, chemicals to preserve, colour and 'flavour enhancers' (msg) nor have I ever gone to any food excesses.

Besides, I have found a company that makes a delicious oat milk that I do enjoy even more than the soy milk.  Nutritionally, it is even better!

Summary:  Hype, resulting fads and industry greed are at the root of most food/health problems.  Remember that excesses in food and lifestyle may cause a hidden tendency toward an illness to express itself.  Many of the health problems associated with Soya are caused by high consumption, and an imbalance elsewhere in the diet.  Soya related problems can even happen in the unaware consumer due to the food industry's overuse of it.  The end results were inevitable and has resulted in Soya related problems never seen before.  Unless you suspect remotely related problems, your own common sense will tell you that once again, moderation is the key - and maintaining a questioning mind!

Beyond pumpkin pie, the soups and other baked or roasted fare, pumpkin carvings and childhood myths, there lies a medicinal wonder: pumpkins pack a nutritional punch.

With no cholesterol, negligible fat and salt, high potassium, pumpkin also supplies more than 300% of the RDA for Vitamin A (carotene) and 20% of Vitamin C, 80 calories and 19 gr. of carbohydrates, all in about an average teacup measure.  And like most vegetables and fruit, it is about 90% water.  

Not only the vegetable itself, but the seeds and most importantly the oil are highly valued in the fight against certain cancers such as prostrate cancer. 

Studies in Europe have shown urinary tract infections and weakness of the bladder are effectively treated with pumpkin seed oil. 

Containing linoleic acid (an essential polyunsaturated fatty acid), it also is effective in treating hardening of the arteries and lowering the LDL, so-called 'bad' cholesterol levels.  Eating the seeds as a snack help prevent the most common type of kidney stone, calcium oxalate .

Today a variety of pumpkin (Cucurbita Pepo Convarietas Citrullinina - Varietas Styriaca) has been developed and is grown in the Styria (Steiermark) area of Austria.  Not surprisingly, it is concidered the best source for pumpkin oil. 

This 'green gold' is brimming with nutrition - including zinc, niacin, amino acids, iron,  magnesium, copper, iron, manganese, vitamin E, protein, folate, carotenoids, phytosterols, essential fatty acids, and selenium.  An impressive list.

Its value was appreciated long before medical science discovered what a vitamin is.  In 1773, the Royal Austrian Court declared this oil too valuable to be used for culinary purposes and so declared it a medicine.

Dark, rich, tasty and toasty, the oil is, by the way, delicious for salads, and other foods.  However, as with all oils, heating will diminish its nutritional value and affect the flavour.  Add it just before serving to hot dishes or dips such as hummus - a chickpea dip.

Because of the oil's thick nature, it is often thinned down with other oils, making it more cost effective for some producers.  When purchasing, read the label to insure that it is 100% pumpkin seed oil with no additives.

Pumpkins - more than meets the eye!