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Health> Soy
Antioxidants
Fighting Cancer
and Heart Disease with Soy Antioxidants
By Monique
N. Gilbert
Published April 2002
Antioxidants are compounds that prevent
or repair damage to cells caused by pollution,
sunlight, and normal body processes.
These elements cause oxidation in our body,
which produce dangerous chemical compounds
called free radicals. These compounds
are highly reactive and have the potential
to damage DNA, causing mutations that can
result in the malignant transformation of
cells. Free radicals can easily cause
harm to the immune system, whose cells divide
often. They may also be responsible
for some of the changes of aging.
We can help the body in its ability to
scavenge and destroy free radicals, before
they cause harm, by supplying it with natural
substances that act as antioxidants.
These substances block the chemical reactions
that generate free radicals in the first
place, and destroy the ones that have already
been formed.
Many laboratory studies have documented
the strong antioxidant properties of soy
isoflavones in the fight against heart disease.
Oxidation, the same process that leads to
rust on metal, causes fats to harden and
form the blockages that damage arteries.
Isoflavones incorporate into lipoprotein
particles, such as LDL, and protect them
from oxidation. This antioxidant effect
can reduce the onset of atherosclerosis
by decreasing LDL accumulation in blood
vessel walls.
A reduced level of oxidative damage is
also associated with a decreased risk of
cancer. Research has found that the
antioxidants in soy foods efficiently and
effectively protects cells from free radical
damage while boosting the immune system.
This, in turn, helps to prevent cancer and
premature aging.
Here is a delicious antioxidant-rich, cholesterol-free,
heart-healthy and cancer preventing salad
dressing.
4 ounces silken tofu (1/3 of a 12-ounce
block)
4 tablespoons soymilk (1/4 cup)
1 clove garlic
1-1/2 tablespoons extra virgin olive oil
2-1/4 teaspoons vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon salt
1/4 teaspoon garlic powder
1. Blend ingredients in a food processor
until it’s creamy smooth.
2. Transfer to a jar or bottle and
completely chill. Refrigerate at least
20 minutes to allow dressing to thicken,
and flavors to meld. The longer it
chills the better it tastes. Serve
over a Mixed Green Salad.
Makes about 1 cup (4-6 servings)
This
article and recipe are excerpts from the
book “Virtues of Soy: A Practical Health
Guide and Cookbook” by Monique N. Gilbert
(Universal Publishers, $19.95, available
at most online booksellers). http://www.virtuesofsoy.com
Copyright ©
Monique N. Gilbert - All Rights Reserved.
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About
this writer: Monique
N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness
Counselor, Recipe Developer, Freelance Writer and Author. Visit her site
at http://www.geocities.com/virtuesofsoy/
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Monique
N. Gilbert, Soy Food Connoisseur, Recipe Developer and
Author of... "Virtues of Soy: A Practical Health Guide and
Cookbook" (Universal Publishers, 2001).
Monique
N. Gilbert, B.Sc., has received international recognition for helping
people get healthier, feel better, look younger and live longer.
Through her coaching program and writings, Monique motivates, inspires
and teaches how to naturally enhancing your health, happiness, energy
and longevity with balanced nutrition, physical activity and tranquil
living environments. Monique believes it is her mission to educate
and enlighten everyone about the benefits of healthy eating and
a vibrant stress-free lifestyle. For more information, visit her
website - http://www.MoniqueNGilbert.com
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