Guest guest Posted April 18, 2006 Report Share Posted April 18, 2006 Hello group, Sorry if I am a bit thick, but if anyone has some information about this, I would appreciate it. A patient was advised by her MD to avoid all soy products because of the potential to cause blood clots. She has a history of pulmonary embolism without DVT, and some narrowing of a cerebellar artery. MD is concerned about the interaction of soy. Since she came to me with a biomedical diagnosis of Crohn's disease, I would have her avoid soy anyway, but I am lost about the connection between blood clotting and soy. TCM and/or biomedical connections are welcomed! In humble thanks, Melanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 It's vitamin K, generally people are told to avoid it as it supports clotting factors. They also avoid a variety of greens. This is a list I found on the web with levels per 100g serving of various foods. The RDA is around 70mcg, though I don't see a lot of kale eaters stroking out. As you can see, soy is relatively low on the list, as opposed to parsley " the silent killer " . 830 - 800 mcg 50 - 10 mcg 10 - 1 mcg Swiss Chard Soybeans Tomato Sauce, Canned Kale Beans, Snap Tomatoes 540 - 500 Mcg Cabbage, Red Lima Beans Parsley Avocados Blueberries 440 - 400 Mcg Asparagus Meatloaf Brussel Sprouts Soybeans, Dry Roasted Mackerel Spinach Peas Cowpeas (Black Eyed Peas) 380 - 300 Mcg Pickles, Dill Apricots Purslane Kiwifruit French Fries 270 - 200 Mcg Sauerkraut Tomato Juice Broccoli Pea Pods Sweet Potatoes Turnip Greens Abalone Potatoes Watercress Lentils Spaghetti Sauce Endive Kidney Beans Cheddar Cheese Lettuce Leaves Cucumber Grapes Spring Onions Carrots Squash 170 - 100 Mcg Peppers, Sweet Oatmeal, Instant Mustard Greens Pumpkin Bread Cabbage Leeks Peaches Lettuce, Butterhead Artichoke Beets Pistachio Nuts Celery Soy Milk Coleslaw Plums Tofu Miso Egg Yolk Peanut Butter Chili Con Carne Coffee Bran Flakes Cauliflower Puffed Wheat Pinto Beans Onions Potato Chips Navy Beans Saltine Crackers Cranberry Sauce White Rice Parsnips Sour Cream Pretzels Cantaloupe Melon - " Melanie Morris Katin " <mmkatin Tuesday, April 18, 2006 9:42 PM soy and blood clots > Hello group, > Sorry if I am a bit thick, but if anyone has some > information about this, I would appreciate it. > A patient was advised by her MD to avoid all soy > products because of the potential to cause blood > clots. She has a history of pulmonary embolism without > DVT, and some narrowing of a cerebellar artery. MD is > concerned about the interaction of soy. > > Since she came to me with a biomedical diagnosis of > Crohn's disease, I would have her avoid soy anyway, > but I am lost about the connection between blood > clotting and soy. TCM and/or biomedical connections > are welcomed! > > In humble thanks, > Melanie > > > > > > > > > > > Chinese Herbal Medicine offers various professional services, including > board approved continuing education classes, an annual conference and a > free discussion forum in Chinese Herbal Medicine. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 However, I also found this: The Evans Group gave the following information: 1) One Tablespoon soy oil has 68 micrograms of vitamin K according to the " Food Sources of Vitamins and Minerals, " ESHA Reserach Group, 1987. 2) One Tablespoon soy oil has 76 micrograms of vitamin K according to Bowes & Church's " Food Values of Portions Commonly Used, " 17th edition, 1994. 3) One hundred grams mature soybeans has 190 micrograms of vitamin K.* 4) One hundred grams regular or firm tofu has 2 micrograms of vitamin K.* 5) One hundred grams soymilk has 3 micrograms of vitamin K.* * information provided by Ferruggiaro of Food & Nutrition Information Center, USDA (per Evans Group). - " Melanie Morris Katin " <mmkatin Tuesday, April 18, 2006 9:42 PM soy and blood clots > Hello group, > Sorry if I am a bit thick, but if anyone has some > information about this, I would appreciate it. > A patient was advised by her MD to avoid all soy > products because of the potential to cause blood > clots. She has a history of pulmonary embolism without > DVT, and some narrowing of a cerebellar artery. MD is > concerned about the interaction of soy. > > Since she came to me with a biomedical diagnosis of > Crohn's disease, I would have her avoid soy anyway, > but I am lost about the connection between blood > clotting and soy. TCM and/or biomedical connections > are welcomed! > > In humble thanks, > Melanie > > > > > > > > > > > Chinese Herbal Medicine offers various professional services, including > board approved continuing education classes, an annual conference and a > free discussion forum in Chinese Herbal Medicine. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 My understanding is that it's the lectins in soy that cause a problem. Their clotting potential results in the following A.K.A.s: hemgaglutins, hemagglutinins, and phytohemagglutins. According to Kaayla Daniels in The Whole Soy Story, " Soybean lectins have two main functions. First, they react with the carbohydrate component of cell membranes, causing cell injuries and deaths. As this damage accumulates, it adversely affects the gastrointestinal, immune and other systems of humans and other animal species. Second, they exist in a symbiotic relationship with Rhizobium bacteria. By fixating atmospheric nitrogen in the roots of the soybean plant, the lectin-bacteria team supports the miracle bean's traditional use as a fertilizer and crop rotator " . According to D'Adamos's Eat Right for your Type, lectins in foods only prove troublesome when they are incompatible with your blood type. When these lectins bite into intestinal cells or leak into the bloodstream, they may be attacked as foreign antigens (leaky gut anyone??) and become part of a network of antibodies bound to antigens that are known as immune complexes. These can clot and block blood flow or lodge in organs of the body where they interfere with key processes related to digestion, absorption, insulin utilization (and a host of other vital functions). Daniels asserts that D'Adamo's position is overly simplistic. She cites research citing lectin damage. Much of the ill effects of soy are mitigated with proper cooking and preparation. If not properly cooked though they are highly resistant to gut enzymes, " at least 60% remain biologically active and immunologically intact, a timebomb in the digestive tract " Check the books mentioned for their sources, I know at least Kaayla cites her research, and she has some integrity in pointing out the flaws in research that would otherwise support her case. Tim Sharpe L.Ac. MAcOM On Behalf Of Par Scott Wednesday, April 19, 2006 9:49 AM Re: soy and blood clots It's vitamin K, generally people are told to avoid it as it supports clotting factors. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 Hi All, One important thing to note is that most, if not all, of the soy lecithin is a Genetically Modified Food. The health food store up here can't find any organic soy lecithin at all. There have been problems with GMO foods, that the FDA has not been testing, but there have been tests done. The problem is that the FDA is in Monsanto's pocket, literally, with CEO and other high ranking employees in the FDA and some in the courts themselves. Japan says they will watch this generation of children, since they are the guinea pigs of this grand experiment. This is not a food that will behave the way the Chinese ancients have spelled out in the textbooks. You are seeing the results of this kind food that isn't even labeled. If anyone dares, see the movie, " The Future of Food. " Rozz Tim Sharpe wrote: > My understanding is that it's the lectins in soy that cause a problem. > Their clotting potential results in the following A.K.A.s: hemgaglutins, > hemagglutinins, and phytohemagglutins. According to Kaayla Daniels in The > Whole Soy Story, " Soybean lectins have two main functions. First, they > react with the carbohydrate component of cell membranes, causing cell > injuries and deaths. As this damage accumulates, it adversely affects the > gastrointestinal, immune and other systems of humans and other animal > species. Second, they exist in a symbiotic relationship with Rhizobium > bacteria. By fixating atmospheric nitrogen in the roots of the soybean > plant, the lectin-bacteria team supports the miracle bean's traditional use > as a fertilizer and crop rotator " . > > > > According to D'Adamos's Eat Right for your Type, lectins in foods only prove > troublesome when they are incompatible with your blood type. When these > lectins bite into intestinal cells or leak into the bloodstream, they may be > attacked as foreign antigens (leaky gut anyone??) and become part of a > network of antibodies bound to antigens that are known as immune complexes. > These can clot and block blood flow or lodge in organs of the body where > they interfere with key processes related to digestion, absorption, insulin > utilization (and a host of other vital functions). > > > > Daniels asserts that D'Adamo's position is overly simplistic. She cites > research citing lectin damage. Much of the ill effects of soy are mitigated > with proper cooking and preparation. If not properly cooked though they are > highly resistant to gut enzymes, " at least 60% remain biologically active > and immunologically intact, a timebomb in the digestive tract " > > > > Check the books mentioned for their sources, I know at least Kaayla cites > her research, and she has some integrity in pointing out the flaws in > research that would otherwise support her case. > > > > Tim Sharpe L.Ac. MAcOM > > > On Behalf Of Par Scott > Wednesday, April 19, 2006 9:49 AM > > Re: soy and blood clots > > > > It's vitamin K, generally people are told to avoid it as it supports > > clotting factors. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 One of the very frightening things is too, to me, that this genetically modified stuff is in SO MANY convenience foods and sweets. Literally all the chocolate bars etc contain it. I read an article a while ago, when the debate was very " hot " on genetically modified foodstuffs, that all Europeans would throw a fit if they knew how much of it is already in our everyday things. Even Green & Black chocolate, the believed " goodie one " in the UK, made me wonder-they have a list of ingredients, all stated as organic, and in the middle of it it says Soy lecithin, without the organic star on it... Seeing the whole organic market getting less and less strict and also mainly being a moneymaker, I wondered if they are using the genetically one too-if the non modified one is so difficult to find?? Best regards, Andrea Hehlmann www.hehlis-holistics.com Quote Link to comment Share on other sites More sharing options...
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