Originally Posted by Gale Force
But I would like to see Robbins delve deeper into the soy-thyroid link. He suggests that in populations there isn't a problem with consumption, but my understanding is that people with hypothyroid are regularly advised to avoid it. That is, it IS a problem if you're hypo, it's more controversial if it's a problem otherwise.
from the mayo clinic website:
"No direct evidence suggests that people with underactive thyroid (hypothyroidism) should avoid soy foods or supplements. But it's possible that eating large amounts of soy could reduce your body's ability to absorb the synthetic thyroid hormone levothyroxine. Other foods and medications that may decrease absorption of this hormone include:
* A high-fiber diet
* Iron supplements
* Cholestyramine (Questran), a medication used to treat high blood cholesterol
* Aluminum hydroxide, an ingredient found in some antacids
* Sodium polystyrene sulfonate (Kayexalate), a medication used to treat high blood potassium
* Sucralfate (Carafate), a medication used to treat ulcers
If absorption of this hormone is reduced, signs and symptoms of underactive thyroid may persist despite usual doses of levothyroxine. Blood tests can detect this problem. If you take levothyroxine, talk to your doctor before starting any new diets, medications or supplements."
|I would also like to see him address the phytates issue in more detail. He acknowledges that phytates inhibit absorption (and that is a finding that has not been in dispute for decades) but says that people on a plant-based diet are no more likely to be deficient in zinc. The way I see it is that there are many paths to zinc deficiencies and the SAD is one of them, so to compare vegetarian populations to people on the SAD doesn't really tell us much. Human studies show that if you reduce the phytates to zero in your food, you will double your absorption of iron, zinc, and magnesium. We all eat only so much food in any one day. High phytate foods that are not prepared properly to reduce phytates should not be the mainstay of any diet. And that includes grains and nuts as well as legumes.
he does say that fermenting and cooking soy foods reduces the phytates. but i think his point all along was that we should not make any one food (high phytate or no) the mainstay of our diets. also, it is not just the consumption of phytates that impedes mineral absorption but a whole host of other factors in the diet, including inadequate consumption of vitamins from fresh food sources.