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Following last week’s Advocate Story, “Grocery Tours Teach 12 Ways to Shop and Eat Healthier,” Soy Connection discusses the soy-inflammation controversy.
During the tour, participants were advised to avoid inflammatory oils commonly found in store-bought salad dressings, including soybean and canola oils.
“All diseases are rooted in an inflammatory state,” Christine West, a registered dietitian and certified diabetes educator and tour guide at Baton Rouge General Hospital, told the group.
However, soy connectiona health professional program funded by the United Soybean Council, provides more information and research on the benefits of incorporating soy and its products into your daily diet, including:
- The American Heart Association has actually denied concerns about the pro-inflammatory properties of linoleic acid (found in soybean oil), arguing that it is a key part of a heart-healthy diet. According to the association, the omega-6 polyunsaturated fatty acids in soybean oil may help reduce the risk of heart disease and lower bad cholesterol when replacing saturated fats.
- Soybean oil also contains many plant sterols, which may help lower LDL cholesterol (high LDL levels are associated with heart disease risk).
- Soybean oil, the main source of vitamin E in the U.S. diet, is a particularly rich source of gamma-tocopherol, a vitamin E with specific potential to inhibit inflammation.
at the same time, Arthritis Foundation Report Although the body “needs a healthy balance of omega-6 and omega-3 fatty acids, excessive intake of omega-6 triggers the body to produce pro-inflammatory chemicals.”
Yes, everything is in moderation, it seems.
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