Tag Archives: Longevity

Juicing for FINICKY Children ~ It Works!

Jay and I have successfully raised two boys, who are now 27 and 25 years old. We taught them how to prepare natural foods and how to juice daily since they were quite young. Once they were 12 they actually knew all of the kitchen skills needed to live on their own. Now our oldest son is almost 27 years old, he is married and prepares fresh juice daily for her, plus he is an avid Vegan cook.  Since our children were raised vegan/vegetarians since birth, unfortunately, when they were younger, one was just fine with lots of varities of fruits and veggies, while our oldest son really had a huge challenge with eating greens. Because of this challenge it has helped me become good at instructing others how to get the finicky eater out of the closet and into the kitchen!

The side benefit to this is that the bonding experience between you and your child is priceless.


Here are some great tips that we used and that REALLY work:

1. Sit down with your child and ask them what fruits and veggies they

like or so-so like.  By identifying them this helps the parent focus

on the few or many, depending on the child, which juices to make

FIRST.

2. If they don’t want to do this, then show them online under fruit

and vegetable images which ones they can choose for themselves which

ones they either like or which ones they would be open to trying.

3. Once identified, then you can ask your child to come to the store

with you so they can HANDS ON get emotionally invested with their

parents and/or parent in the process.  This way, they will be more

than likely to taste and drink the juice.

4. Now that you are back from the store, invite your child or your

children into the kitchen to help prepare the produce for washing.

5. Get the juicer out from under the cabinet and ask them to help get

a chair so that they can do the pushing of the fruits or veggies into

the juicer.  THEY LOVE THIS part!

6. If your child is really picky, use a colored glass under the spout

so the colour of the veggies do not cause a negative reaction.  The

taste, even if it’s vegetable based, will never taste like cooked

vegetables.  They are always much sweeter in their raw state and more

nutritious as well.

7. We suggest you start off with a veggie and fruit juice combination

such as:

10 carrots

2 apples (not green as they are a bit tart but any other works fine

like golden delicious).

8. Once they taste this, they will be surprised at the sweetness of

the juice and then be more open to trying more daring veggie juice

combinations.

9. If they are completely adverse to trying the carrot/apple combo,

then start with apple/celery combo, and if that doesn’t work, then try

apple/berries of any kind.  Children love to drop berries into the

juicer!

10. Once your children get the hang of juicing, they will begin to

open up the doors to the delicious and nutritious benefits of

vegetable juicing.  Just remember to invite them into this world of

juicing so they become part and parcel to the entire process which

ensures success and a deeper bonding experience with them.  WE also

suggest bringing Dad in on it too!

Want Energy? Consume Plant Food Enzymes….through JUICING & Living Foods!

The key to vitality is simple: it lies within enzymes!

The difference between live, living, sun-baked foods and cooked, devitalized foods is the presence or lack of — enzymes.  It is known that cooking foods, even placing them in boiling water, virtually kills all enzymes.  Baking bread kills enzymes. Most dairy products don’t have enzymes.  However, if you read a label of cheese at the grocery store, it will say enzymes.  These are not the enzymes we are talking about.  This reference to enzymes is the cow intestine used to help coagulate and form the cheese.  Most dairy products don’t have any natural enzymes, because most dairy products are pasteurized.  Juices sold in cartons, cans and bottles may have some vitamins and minerals, but you can be assured the enzymes are long gone.  A diet comprised of all (or mostly) cooked devitalized foods deprives the body of the enzyme nutrition it needs to properly function day in and day out. It is surprising – even alarming – that more people do not understand this basic biological fact.

Human enzymes are catalysts and, in that role, are key to the workings of the entire body.  Enzyme activity begins from the moment an egg is fertilized by sperm, and it does not stop until the day we die.  Enzymes initiate, direct or accelerate virtually every chemical reaction required for life.  Absolutely nothing happens without enzymes.  Breathing, blinking, hearing, smelling, seeing – all are governed by catalytic enzyme activity. Enzymes are required to eat, digest and absorb all nutrients.  The immune system depends on enzymes to direct its functions. Enzymes are used by the heart, liver, kidneys and lungs.  Indeed, if it were not for enzymes, your body would be no more than a lifeless pile of chemicals.

In addition to enzymes, vegetables and fruits contribute much-needed fiber to our body.  When food is eaten in a living and unprocessed state, its fibers act as an intestinal broom to maintain intestinal cleanliness. High-heat cooking destroys the fibrous life in food.  The fibers lose their magnetism through the heating process and become devitalized.  They now act more like a mop than a broom, swabbing through the intestines, all too often leaving a coating of slime on intestinal walls.  In time, this slime accumulates and putrefies, ultimately causing toxemia.  The colon then becomes sluggish, causing constipation, colitis, diverticulosis and other disturbances to occur.  For those of you who have colon trouble or challenges, we suggest a thirty-day colon cleanse. Cleanses can really help with better absorption of the foods you eat. You may want to speak with your doctor before starting any kind of fast or deep cleanse.  Linda and I have a naturopathic doctor we always use to help us with cleanses because he can regulate when we should end them or continue with them.

As Doctor Walker, my mentor since l948 says, “Life as life cannot be explained, so we describe enzymes as a Cosmic Energy Principle or vibration which promotes a chemical action or change in atoms and molecules, causing a reaction, without changing, destroying or using up the enzymes themselves in the process.” He continues, “By supplying our body daily with the elements of which it is composed, we can have complete health provided that we give due thought, attention and consideration to the other two parts of our being, namely, our Mind and our Spirit.”

To date, science has identified roughly 3,200 enzymes – and that is likely just the tip of the iceberg.  One enzyme helps to build phosphorus in bone.  Another causes muscles to contract.  Yet another is responsible for the clotting mechanism in blood.  Fear, hunger and sexual arousal are all controlled in the brain by other powerful enzymes. Undeniably, the importance of enzymes is enormous, for enzymes embody the mysterious “life principle,” the very energy upon which every living thing thrives.  This is why we speak of Live Foods Live Bodies.  When we consume mostly living foods, our bodies are more alive and thoroughly bathed with living enzymes.

Our Enzyme Bank Account…..

We are all born with a fixed amount of enzymes, a kind of personal enzyme bank account. Those who exist on an enzyme-less diet of cooked, denatured, processed foods wantonly spend their body’s precious enzyme reserves.  On the other hand, those who regularly consume fresh juices and living juices – which are loaded with enzymes– make regular deposits into their body’s enzyme bank account, and thereby avoid unnecessary disease and premature aging.

One of the first to prove the necessity of living food enzymes in human nutrition, respected authority Dr. Edward Howell, put over 40 years of his life into enzymology research.  Two other wonderful doctors we recommend in the enzymology field are Dr. Chicoke of Oregon, and Dr. Humberto Santillo.  They both have authored remarkable books, which can be found in Chapter 7’s Websites and References.  What Dr. Howell discovered in his studies is scientific fact:

1. Enzymes, present in all living foods, are routinely destroyed by cooking anything over 119 degrees Fahrenheit.

2. A diet of cooked, refined, enzyme-less foods forces the pancreas to work overtime, cranking out extra enzymes in order to process the denatured and devitalized foods and move it through the digestive tract.

3. This overburdening of the pancreas causes it to become enlarged, just as an overburdened heart muscle enlarges. This results in accelerated aging, an increase in chronic degenerative diseases, and ultimately cancer.

When the pancreas is overburdened with regular consumption of enzyme-less food, it is deterred from its function of producing insulin and creating pancreatic enzymes to keep tropoblastic (precancerous) cells at bay.  The pancreatic enzymes devour weakened, ailing, even cancerous cells which left unchecked may result in all sorts of insidious digestive ailments, such as leaky gut syndrome and colitis.

Enzymes to the Rescue

The obvious question is can we consume more enzymes to improve our health?  The answer is an emphatic YES!—in the form of living, sun-baked, uncooked, raw foods, and their fresh juices

You see, all natural foods consumed raw are bursting with enzymes required for their digestion.  These food enzymes aren’t lazy.  They work day and night to break down and digest the millions of cells in the plants we eat, whether they are fruits, vegetables or herbs.  Fresh pineapple, for example, contains the powerful enzyme bromelain; bananas have the enzyme amylase; and papaya, the enzyme papain.  Likewise, when you eat a raw carrot, the natural occurring enzyme it contains does much of the work, breaking that carrot down in your stomach and small intestine.

But juice that carrot and you “do your body good.”  Freshly prepared juices are essentially predigested food, with nearly all the nutrients – and live enzymes – synergistically intact.  Juice a carrot, and you give your body an automatic “enzyme boost,” an extra shot of live, usable enzymes ready to go to work for all your vital organs and tissues.  This is why we recommend you consume the Digestive Juice Specials (in Chapter One) with your meals.  These juices are rich in enzymes, and if by chance you are eating a meal that is not at least 75% living, these juices are designed to help digest your cooked meal.

It bears repeating from our introduction:

Whenever you eat a meal, ask yourself, “How much of my meal is enzyme-rich?”

This simply means how much raw food in on my plate?  This awareness will ultimately change the way you look and feel about foods forever.

Your personal lifestyle and higher-attuned consciousness will determine how far and how quickly you can go with this eating program.  Those living in a warm climate year-round or a more sublime manner of living may find it easier to adapt readily to a new eating routine, while those who are used to fast food, heavy coffee/alcohol consumption and an on-the-go mentality may need to make more moderate changes. Ironically, when we do consume at least 75% of our foods from live plant life, nuts, seeds, herbs and soaked grains, our lives become much more relaxed and balanced.

For those who are not consuming at least 75% of their foods in this way, we suggest you consume up to one quart of vegetable juices daily or supplement your diet with enzymes with each meal, but sip sip sip….mix it in with your meal and only drink 8 ounces, nothing more, otherwise you will dilute your stomach acids.  You can also add to your cooked meal one of the following: chopped raw onions, chives, or uncooked fresh garlic.  Adding these items to cooked food helps to make them more “alive” with available natural enzymes for better digestion.  We believe the compounds in raw onions and garlic destroy foreign bacteria.  Raw onions and garlic contain a natural antiseptic that also helps keep the colon clean.

Cantaloupe ~ Nature’s Finest Fruit!

I have been eating cantaloupes for over 80 years. And I have been juicing them for over 62 years, and Linda and I never tire of them.  I want to make sure you are juicing them as well, so I thought I would write a quick note about CANTALOUPES.

How to Juice: Peel your cantaloupes (unless they are organic and scrubbed very well) cut in long strips and juice entire cantaloupe, minus the seeds.  We add some fresh ginger root to the juice in the mornings to give it a little zest.  One cantaloupe (medium size) can juice more than a quart.  NEVER let your cantaloupe juice sit without refrigeration, and if you are saving it, it will only last 5 hours. So it’s best to juice it and then drink it immediately. Vitamin C in the juice along with the natural enzymes and lifeforce start to die immediately after you break open the cells of the fruit.
Here’s the Benefits:

Cantaloupe Gets an A+
Our food ranking system qualified cantaloupe as an excellent source of vitamin A on account of its concentrated beta-carotene content. Once inside the body, beta-carotene can be converted into vitamin A, so when you eat cantaloupe it’s like getting both these beneficial nutrients at once. One cup of cantaloupe is just 56 calories, but provides 103.2% of the daily value for vitamin A. Both vitamin A and beta-carotene are important vision nutrients. In a study of over 50,000 women nurses aged 45 to 67, women who consumed the highest dietary amount of vitamin A had a 39% reduced risk of developing cataracts. In another study that looked at the incidence of cataract surgery and diet, researchers found that those people who ate diets that included cantaloupe had half the risk of cataract surgery, while those who ate the highest amounts of butter, salt and total fat had higher risks for cataract surgery. Beta-carotene has also been the subject of extensive research in relationship to cancer prevention and prevention of oxygen-based damage to cells.
Cantaloupe also emerged from our food ranking system as an excellent source of vitamin C. While beta-carotene and vitamin A are fat-soluble antioxidants, vitamin C functions as an antioxidant in the water-soluble areas of the body. So, between its beta-carotene and vitamin C content, cantaloupe has all areas covered against damage from oxygen free radicals. In addition to its antioxidant activity, vitamin C is critical for good immune function. Vitamin C stimulates white cells to fight infection, directly kills many bacteria and viruses, and regenerates Vitamin E after it has been inactivated by disarming free radicals. Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer. One cup of cantaloupe contains 112.5% of the daily value for this well-known antioxidant.
In our food ranking system, cantaloupe also qualified as a very good source of potassium and a good source of vitamin B6,dietary fiber, folate, and niacin (vitamin B3). The combination of all these B complex vitamins along with the fiber found in cantaloupe make it an exceptionally good fruit for supporting energy production through good carbohydrate metabolism and blood sugar stability. These B complex vitamins are required in our cells for processing carbohydrates (including sugars), and cantaloupe’s fiber helps ensure cantaloupe’s sugars are delivered into the bloodstream gradually, keeping blood sugar on an even keel.
Cantaloupe’s Pro-vitamin A Promotes Lung Health.
If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as cantaloupe, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.
While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency.
Baybutt’s earlier research had shown that animals fed a vitamin A-deficient diet developed emphysema. His latest animal studies indicate that not only does the benzo(a)pyrene in cigarette smoke cause vitamin A deficiency, but that a diet rich in vitamin A can help counter this effect, thus greatly reducing emphysema.
Baybutt believes vitamin A’s protective effects may help explain why some smokers do not develop emphysema. “There are a lot of people who live to be 90 years old and are smokers,” he said. “Why? Probably because of their diet…The implications are that those who start smoking at an early age are more likely to become vitamin A deficient and develop complications associated with cancer and emphysema. And if they have a poor diet, forget it.”
If you or someone you love smokes, or if your work necessitates exposure to second hand smoke, protect yourself by making sure that at least one of the World’s Healthiest Foods that are rich in vitamin A, such as cantaloupe, is a daily part of your healthy way of eating.

Protect Your Vision with Cantaloupe
Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.
In this study, which involved over 100,000 women and men, researchers evaluated the effect of study participants’ consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men.
While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease.
Three servings of fruit may sound like a lot to eat each day, but by simply slicing some cantaloupe over your morning cereal, topping off a cup of yogurt or green salad with a half cup of berries, and snacking on an apple, plum, nectarine or pear, you’ve reached this goal.
Description

The fruit that we call the cantaloupe is, in actuality, really a muskmelon. The true cantaloupe is a different species of melon that is mostly grown in France and rarely found in the United States. It derives its name from the Italian papal village of Cantalup where it was first cultivated around 1700 A.D. From hereon, we will still use the term “cantaloupe” when referring to the muskmelon.
The cantaloupe is a melon that belongs to the same family as the cucumber, squash, pumpkin and gourd, and like many of its relatives, it grows on the ground on a trailing vine. It is round or oval in shape and usually has a ribless rind. Having a distinctive netted skin, it is also referred to as netted melon. Many of the cantaloupes available today are hybrids of muskmelons and true cantaloupes and have qualities that reflect both.
Cantaloupes range in color from orange-yellow to salmon and have a soft and juicy texture with a sweet, musky aroma that emanates through the melon when it is ripe. Cantaloupes feature a hollow cavity that contains their seeds encased in a web of netting.
Cantaloupe is also known as rockmelon in several parts of the world. The scientific name for cantaloupe is Cucumis melo.
History
The exact origin of melons is unclear, although they are thought to have originated in either India, Africa or ancient Persia and have been cultivated in these lands since ancient times. Historical texts from Greek and Roman times note that these ancient civilizations enjoyed cantaloupes. They were introduced to the United States during colonial times but were not grown commercially until the very late 19th century. Today, major growers of cantaloupe include the United States, Turkey, Iran and many Central American countries.
How to Select and Store
The key to purchasing a good quality melon is to find one that is ripe, which is sometimes a challenge because oftentimes they are picked while still unripe in order to ensure that they make it through the shipping process undamaged. There are many clues that you can look for to find a melon that is ripe. If you tap the melon with the palm of your hand and hear a hollow sound, the melon has passed the first test.
Choose a melon that seems heavy for its size, and one that does not have bruises or overly soft spots. The rind, underneath the netting, should have turned to yellow or cream from the green undertones that the unripe fruit has. The “full slip,” the area where the stem was attached, should be smooth and slightly indented, free from remnants of the stem. The end opposite the full slip should be slightly soft, and you should be able to smell the fruit’s sweetness subtly shining through, although be careful since an overly strong odor may be an indication of an overripe, fermented fruit. Cantaloupe is so fragrant that you will be able to test for its aroma of ripeness even if you purchase already cut cantaloupe, packaged in a plastic container.
For the most antioxidants, choose fully ripened melon:

Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.
Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown- a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.
Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Kräutler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings – like chlorophyll and heme.
Leaving a firm cantaloupe at room temperature for several days will allow the texture of its flesh to become softer and juicier. Please note that cantaloupe can be left at room temperature only if it is whole, intact, and not yet to the stage of full ripeness.
Once the cantaloupe has reached its peak ripeness, place it in the refrigerator to store. Melon that has been cut should be stored in the refrigerator as well and should be wrapped so as to ensure that the ethylene gas that it emits does not affect the taste or texture of other fruits and vegetables.
Since bacteria can grow on the surface of most melons, it is important to wash the outside of the cantaloupe before cutting into it. After washing, simply slice the melon into pieces of desired thickness and scoop out the seeds and netting. Remember to refrigerate your sliced cantaloupe if you are not going to consume it immediately.
No time to prepare your fruit salad right before serving? You can prepare it several hours ahead or even the day before and still have fresh, flavorful cantaloupe. Simply cut up the fruit while holding it under water. Once again, be sure to refrigerated your cantaloupe immediately after cutting. Looking for a way to keep pre-sliced ready-to-eat cantaloupe fresh longer, USDA Agricultural Research Service scientists found that slicing the fruit when it’s held under water short-circuits the signals plant cells send to each other when they detect an injury, such as being sliced.
No significant losses in phenolic phytonutrients were found in any of the fresh-cut fruit products. “Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant constituents. The changes in nutrient antioxidants observed during nine days at five degrees Celsiuswould not significantly affect the nutrient quality of fresh cut fruit. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs,” wrote lead researcher Maria Gil.
Cantaloupe is not a commonly allergenic food, is not known to contain measurable amounts of oxalates or purines, and is also not included in the Environmental Working Group’s 2010 report “Shopper’s Guide to Pesticides” as one of the 12 foods most frequently containing pesticide residues.
Nutritional Profile:

Cantaloupe is an excellent source of vitamin A and vitamin C. It is also a very good source of potassium and a good source of dietary fiber, vitamin B3 (niacin), vitamin B6 and folate.<a href=”http://blog.jaykordich.com/wp-content/uploads/2011/02/Fruitbasket.jpg”><img src=”http://blog.jaykordich.com/wp-content/uploads/2011/02/Fruitbasket-807×1024.jpg” alt=”" title=”Fruitbasket” width=”807″ height=”1024″ /></a>

The Okinawans…..Longest Living Cultures in the World…..eating SOY!

I want to share some of my 60 plus years (six decades) of studying healthy people, teaching people about juicing and the benefits of a diet rich in living foods….so that you can take this information and use it to better your families and help others who are ill and in pain.

There is a lot of hype and a lot of real information about there about soy which is confusing….but the truth IS….soybeans and soy based products here in America are dangerous in a lot of ways.  GMO treated soybeans, tofu, soymilks….these are not foods I recommend, but if you can buy non treated GMO soy and tofu and organic, the way the Okinawans have done for ‘centuries’, then this is where we want to focus our attention.

The Okinawa people are the longest living culture in the world … it’s utterly amazing, and I would hope you will try to put your prejudices aside for a bit and read this article by John Robbins about the benefits of consuming soy by looking at the way the Okinawans have been eating, as their diet is high in soy.

Linda and I have been consuming organic tofu and making our own soymilks for decades, but now that we have our new POWER GRIND PRO juicer, we can actually juice our beans. More on that later… (you can go to our website and get information that can help you)

The research on the Okinawans is fantastic, so please do read this article we wanted to share with you on the benefits of soy.

Here’s the article written by the acclaimed author and humanitarian, JOHN ROBBINS….. and I hope you share it with your friends!

The authors of the Okinawan Centenarian Study analyzed the diet and health profiles of Okinawan elders and compared them to other elder populations throughout the world. They conclude that high soy consumption is one of the main reasons that Okinawans are at extremely low risk for hormone–dependent cancers, including cancers of the breast, prostate, ovaries, and colon. Compared to North Americans, they have a staggering 80 percent less breast cancer and prostate cancer, and less than half the ovarian cancer and colon cancer.

This enormously reduced cancer risk arises in part, the study’s authors say, from the Okinawans large consumption of isoflavones from soy. This is an important finding. The lowest cancer rates in the industrialized world are found in the Okinawans who consume the most soy.

Other studies have confirmed the link between soy consumption and reduced cancer risk. The Japan Public Health Center Study found the lowest breast cancer rates in those prefectures where women ate the most soy products. And a recent study published in the British medical journal Lancet showed that women who ate the most flavonoids (mostly isoflavones from soy products) had a substantially lower risk for breast cancer than those who had lower flavonoid intake.

The reason the ardently pro-pharmaceutical FDA wound up affirming that soybeans are a food that can prevent and even help cure disease was not, as Kaayla Daniel says, because the agency is in bed with the soy industry, but because the evidence was so convincing. The reason the FDA now allows food manufacturers to talk about the benefits of heart-healthy soy in their products is because the substantiating data are overwhelming.

Indeed, the authors of the 25-year Okinawa Centenarian Study state that high soy consumption in Okinawa is one of the primary reasons elder Okinawans have 80 percent fewer heart attacks than North Americans do. Their high soy consumption is also why, if Okinawans do suffer a heart attack, they are more than twice as likely to survive.

These are staggering numbers. The study’s authors state that if North Americans lived more like the elder Okinawans, and ate the amount of soy they do, we “would have to close 80 percent of the coronary care units and one-third of the cancer wards in the United States, and a lot of nursing homes would also be out of business. By 1990, Okinawan life expectancy figures had even surpassed the absolute limits of population life expectancy assumed by the Japan Population Research Institute. Limits had to be revised upwards simply to account for the phenomenal longevity of the Okinawans.”

It is not an accident that in Okinawa, home to the highest soy consumption in the world, heart disease is minimal, breast cancer is so rare that screening mammography is not needed, and most aging men have never heard of prostate cancer. The three leading killers in the West — coronary heart disease, stroke and cancer — occur in Okinawans with the lowest frequency in the world.

There’s also the fact that elder Okinawans have much stronger bones than we do, and less than half the hip fractures that we do. The authors of the Okinawa Centenarian Study attribute the increased bone strength and health in Okinawa to soy consumption. Many other studies confirm the connection between increased soy consumption and reduced osteoporosis.

I am very sorry that Mothering printed the article by Kaayla Daniels because it is so full of bias and fallacies. Its authoritative tone may sway some people to unnecessarily avoid soy, and that would be a shame. For most people, consumption of the levels of whole soy foods recommended by authors like Dr. Andrew Weil and Dr. Christiane Northrup, which correspond to the levels eaten by the Okinawans, are not only safe, but tremendously helpful to disease prevention and the creation of vibrant and resilient wellness. Of course if you are allergic to any food, then you shouldn’t eat it. But dairy products, for which soy products are often substituted, are more likely to produce allergic reactions than soy. And by the way…

  • Cow’s milk provides more than nine times as much saturated fat as soy beverages, so is far more likely to contribute to heart disease.
  • Soy beverages provide more than 10 times as much essential fatty acids as cow’s milk, and so provide a healthier quality of fat.
  • Soy beverages are cholesterol-free, while cow’s milk contains 34 mg of cholesterol per cup, which again means that cow’s milk is far worse for your heart and cardiovascular system.
  • Soy beverages lower both total and LDL (“bad”) cholesterol levels, while cow’s milk raises both total and LDL cholesterol levels, providing yet more reasons soymilk is better for your health.
  • Soy beverages contain numerous protective phytochemicals that may protect against chronic diseases such as heart disease and osteoporosis. Cow’s milk contains no phytochemicals.
  • Men who consume one to two servings of soymilk per day are 70 percent less likely to develop prostate cancer than men who don’t.

Readers who want further information about health and longevity in Okinawa can see the excellent book The Okinawa Program.

And readers who want to see a balanced response to many of the specific allegations made against soy can visit:http://www.foodrevolution.org/what_about_soy.htm

John Robbins

Author, Diet For A New AmericaMay All Be Fed, andThe Food Revolution