Originally Posted by Cherie
(Post 10113807)
Vicky, you could try soya in your diet as this mimicks oestrogen. I would rather try than drugs to begin with
here have been some concerns about the aluminium content in processed soy milks and yoghurts, so it’s advisable to stick to soy in its natural form – tofu, miso, tempeh or tamari – all forms of fermented soy.
Some women have also been put off the use of soy due to its phytoestrogen content, with fears that soy could contribute to oestrogen dominance (an excess of oestrogen), which is known to underlie female cancers such as ovarian and breast cancer. However, soy has a dual effect in the body: stimulating oestrogen receptors where levels are low, and blocking receptors from too much of the hormone where there is an excess. In parts of the world where traditional fermented soy intake is highest, such as Japan, they have a very low rate of these cancers compared to the UK or USA. Soy can therefore have a protective effect, and it does this by helping to block oestrogen receptors, protecting them from excess oestrogen.
Phytoestrogens also have a mild oestrogenic effect in our bodies. To put this into perspective, your own oestrogens are far more potent than phytoestrogens, and external sources of oestrogen, also known as foreign or xenoestrogens, which come from pesticides and pollutants, and are even more potent.
If you are going to supplement soy, make sure it contains all the components of the soy bean, not just the isoflavones. Research has shown that other compounds in soy may help to activate phytoestrogens, and may even help to protect cells from over activation.
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