WATCH WHAT YOU READ THE TRUTH IS, SOY IS GOOD FOR YOU! According to Maureen Kennedy Salaman, President of the National Health Federation, even people who should know better have been jumping on the conventional medicine bandwagon to blast soy products. Numerous websites warn that soy products which are very popular contain chemicals, toxins, and growth inhibitors - but when you do research on these so-called dangers, you discover that every negative assumption is based on a healthy truth. And therein lies the problem. One of the arguments against soybeans is the allegation that the phytic acid in soybeans also called phytates blocks the absorption of minerals in the intestine. Although phytates do bind with minerals, they do so in order to stop free radicals and keep the minerals at safe levels in the body. Phytates shield us from dangerously high levels of iron. In some animal studies it has been shown that phytates even stop the growth of cancerous tumors. Phytates are found in foods high in fiber. Since fiber rich foods protect against colon and breast cancers, it is now thought they are the protective agent in fiber. It appears that binding minerals in the intestines that phytates inhibit the cancer process, especially when it comes to iron. Iron generates free radicals and phytates act as an antioxidant. Excessive iron is also known to increase the risk of heart disease. Even a small amount of phytates in food can reduce iron absorption by half; but the effect is less marked if a meal is supplemented with ascorbic acid, which can also help in the absorption of zinc and calcium. Phytates are also known to help prevent cancer by building the immune system. By working directly to control cell growth, pyhtates may be an ideal protective agent against a wide range of cancers. Fiber, along with its associated phytates, also provide benefits by regulating the absorption of glucose from starch. Soybeans are unique among plants foods in supplying all of the essential amino acids that the human body needs. In addition soy contains genistein and daidzein, plant hormones that seem able to either mimic or counter the effects of estrogen. A Harvard study states that soy products are associated with fewer hot flashes and because soy isoflavones-bioflavonoids have certain estrogenic effects, women and researchers have looked to soy as a possible hormone replacement therapy. The same study also showed an increase in bone-mineral content and density after postmenopausal women took an isoflavinoid rich soy preparation. Another published study claimed that 'soys estrogenic effects are associated with elevated rates of breast cancer'. The authors claim was based on a study of women with 'estrogen receptive positive' cells. This means they were already sensitive to estrogen. Its like giving milk to someone who is lactose intolerant then proclaiming milk to be harmful. Another interesting fact is that soy isoflavones resemble tamoxifen, already used for breast cancer prevention but is a much healthier alternative. One of the most nefarious claims about soy is that infants of both sexes who are fed soy milk MAY later develop hormonal abnormalities such as early menstruation or delayed male genital development. This has just not been shown to be true in any study. In one study on osteoporosis, post-menopausal women showed an increase in bone-mineral content and density in the lumbar spine after taking an isoflavone rich soy preparation. But rather than highlight the truth, the authors of one study chose to emphasize the fact that there was no increase in the thigh bone. Six months is too short a period of time to see results using food products. Eating 25 grams of soy protein a day has been shown to lower cholesterol and reduce the risk of heart disease - according to the FDA (and you know how conservative they are) Vegetarians have long used soy protein as meat substitutes because soybeans offer all the amino acids essential to human nutrition something other beans and plants do not. So enjoy Soy! Drink it, eat it, snack on it, cook with it - and profit from its many wonderful properties.

Janet, I found out I have Type II diabetes recently. It is overwhelming until you figure out which foods are doing what to you. Personally I think you're better off not to substitute sugar for anything sugar free. In fact, you can have a little sugar, as long as you're counting carbohydrates. I've been reading that foods with a low glycemic index (Thanks to my Cooking Forum friends) are good for diabetics...like oatmeal cookies, since the whole grain slows down the rush of glucose. I'm finding that fresh fruit helps with my sweet tooth; is it helping you at all? I've figured out (by testing) that I can eat a chocolate covered caramel with an apple as a mid-day snack, and not feel deprived. It's ok to let yourself have a little bit sugar, if it's not with every meal. I always make sure to eat a little protein first. When you start testing a lot, you'll be able to see what happens to you. That's the only way to know for sure. I'm feeling a little more confident now, even though I can't eat what I used to in the amounts I did before. I'm trying to have the attitude of ''everything in moderation'' so I won't feel deprived. Even if it's three bites! My doctor recommended a book, ''Diabetes for Dummies'' which was helpful; I am absolutely determined to manage this as best I can. I started looking for recipes with some sugar but less of it; if you can find some that will count carbs for you that's helpful. I like Recipezaar's site, since you can get a complete nutritional breakdown with each recipe. Good luck; I know just how you're feeling, since I'm walkin' in your shoes!

Just got the spam...from Sweden. The names were "Lotta" (wife) and "Lars" (husband/researcher). Hmmm...sounds like "lotta liars" to me! Anyway, I am not overweight at all, but do live healthy. The last 13 weeks I was on the "Body for Life" program by EAS...consisting of Myoplex shakes (protein), healthy meals (6 small meals a day), 100+ oz. water a day and exercise. Surprisingly, I lost 10lbs! (went from 112 lbs to 102) I really didn't think I could/needed to lose any weight, but I did. Some people think the 2-3 shakes I had a day was weird, but it provided my body with the nutrients and protein it needed to build/maintain muscle and keep my body from eating the muscle it was trying to build. Before I started this program, I would come in to work and not even eat until 1pm. Some people think that skipping meals will help lose weight...it might not add any extra fat or sugar to your diet, but not eating anything is often worse than eating. Your body will eat away at your muscle and your metabolism will go into starvation mode and hold onto all fat you put into it...thinking it might need it to survive later on. Because of that, I would NOT recommend only eating 3 bananas a day (see some peoples emails above), or 3 of only one anything a day. Perhaps this bread does offer the nutrients your body needs to maintain itself, which is much better than starving it. It would be a great thing to have in the morning rather than skipping breakfast. But I would not make up a diet solely of bread. Also, the person who said "Wheat is very bad for somebody trying to lose weight...even ONE cracker made with wheat can stop weight loss in its tracks" is RIDICULOUS! Maybe if you are sitting on your butt hoping that not eating a few things will be the miracle to help you lose 10 lbs...but in reality, wheat bread, crackers, ect. have more protein, fiber, and nutrients than those without. Your muscles crave protein and nutrients and once you activate and build muscle, you will burn a TON more fat/calories than by just altering your diet a bit. I'm not saying become a musclehead (I am not one at all), I am just saying that wheat is very healthy AND will help you burn fat...lose weight. It's kinda like those people who think if you drink 120 oz. of water in a day you will be retaining a lot of water, but in actuality, if you try this, you will feel much thinner at then end of the day...your shoes won't feel so tight and your wedding ring might even spin around your finger. Try it sometime...ps, the more you do it the less you have to run to the bathroom, your body gets use to it. And finally, why would you think the only recipe that makes sense is the flour, salt & water only one. 2,000 years isn't THAT long ago. Remember the Bible stories and the last supper picture (no, I am NOT a Bible thumper, just making an observation). They had bread back then...and it isn't suprising that they learned to add nuts, dates, raisins, or spices to bread. ...

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina