Originally published November 2 2005
Kentucky researcher finds cholesterol benefits in eating uncooked soy
by Mike Adams, the Health Ranger, NaturalNews Editor
James Anderson, a scientist at the University of Kentucky in Lexington, claims that uncooked soy can lower cholesterol by nine percent.
Two servings a day of soy protein -- such as that found in tofu, soy milk or soy powder -- can lower cholesterol levels by as much as 9 percent as long as the raw soy is uncooked, a study said on Monday.
Soy-fortified muffins, cereals or nutritional bars in which the soy protein was baked at high temperatures do not provide the benefit, study author James Anderson said.
An 8 percent to 9 percent drop in low-density lipoprotein, the so-called bad cholesterol that can lead to heart disease, can be gained from eating uncooked soy protein in the form of two 12-ounce (340 ml) servings of soy milk daily or two 2-ounce (57 grams) servings of tofu, said Anderson, a scientist at the University of Kentucky in Lexington.
Cooking the tofu does not destroy the key proteins because they have been stabilized, he said.
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