Products made from soybeans are rich in adaptogenic estrogens. If the
body has too much estrogen, these phytoestrogens will bind to the estrogen
sites and protect against abnormal cell growth. Phytoestrogens can also
reduce symptoms of PMS and menopause. Therefore, women who are going
through menopause (naturally or due to a prescribed drug such as Tamoxifen)
may benefit from adding foods that contain phytoestrogenics to their
diet. Other foods that contain phytoestrogens are: lentils, tofu, burdock
root, flaxseeds, dried beans, sweet potatoes, fermented soy foods and
Some proponents of soy products believe that soy is one of the leading factors in the success of macrobiotic diets to regress cancers.
Note: Soybean oil and soy sauce have insignificant anti-cancer activity.
WARNING: Consuming large quantities of soy products through diet can result in a deficiency of iodine. Asian diets that contain large amounts of soy generally also contain seaweed which is rich in iodine. Seaweed also contain their own anti-tumor agents. Isoflavones in fermented soy foods (such as tempeh, soy sauce, and natto) and isoflavone supplements should not be taken by people undergoing treatment for thyroid disorders without the supervision of their physician.
Genistein, a soybean derivative, is a potent antioxidant and anit-angiogenesis.
851 (wang zhenhua 851)
The formulation was developed by a microbiologist in China. The name "Haelan" is an old English spelling for healing. The number 851 is derived from the year 1985 and the month January when it was developed.
To learn more about Haelan 851, read Burton Goldberg's "Definitive Guide to Cancer."
Miso is sold in markets as a paste or a dry powder and can be used to flavor soups, sauces and dressings. The paste is much more flavorful than the powdered version. Miso paste comes in a variety of flavors; red, light yelow, mellow red, mellow white, kyoto red and kyoto white. Sweet varieties of miso are aged for a shorter time and need to be refrigerated. Choose a natural, unpasteurized miso paste made with mineral-rich sea salt.
When using miso paste as a flavoring for soup, mix a small amount with water and add it to the broth after the broth has simmered. Many of the beneficial properties will be lost with prolonged cooking. Miso paste is very salty, so a little goes a long way. A mere 3/4 teaspoon will flavor a large bowl of soup.
and Soy Sauce
Traditional Chinese soy milk is made by soaking soybeans, grounding them, cooking the mixture and filtering off the fibrous okara. This results in a milk with a strong soybean flavor. With new technologies, many soy milks today are processed without oxygen which inactivates a certain enzyme responsible for the "beany" flavor. This produces a more mild flavored milk that American consumers find more appealing.
"Plain", "Natural", "Unflavored", and "Unsweetened" contain less surgar than the flavored versions. Many are enriched (fortified) with vitamins and minerals. The chart below indicates the nutritional values of the more popular milk alternative beverages and how they compare to 2% cow's milk. This chart was taken from the magazine, "Veggie Life" (www.veggielife.com)
* A soybean beverage that is "GMO-free"
means that it does not contain genetically modified soybeans