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Fw: soy allergy, archive 967

Hi Rick,

I believe that gene technology should not be allowed in our food supply as a
basic safety issue until scientific studies have absolutely proven that
genetically modified foods will not cause adverse impacts on humans and the
environment.  Frankly, I do not believe that current science is sufficiently
developed to do that.  Toxicology is still a developing science and we do
not have full knowledge of some systems of the human body.

Food allergy or food intolerance is not something routinely diagnosed by
medical practitioners unless the relationship between eating a food and a
reaction occurring is very obvious.  People with allergies are usually
atopic i.e. susceptible to allergy because they didn't choose their parents
well - either one or both parents have allergy.  New proteins are more
likely to affect susceptible individuals but other factors involved in
allergy are the amount of the food consumed and the frequency of
consumption.

Nature has a perfectly wonderful way of ensuring that amount and frequency
do not contribute to allergy - it is called the four seasons - summer,
autumn, winter, spring.  This is nature's way of limiting consumption of
specific foods and enforcing rotation.   It makes good sense to eat fresh
whole foods in season.

Of course, today we have technology that fiddles food, stores it over long
periods, force ripens foods - all so that it can be kept for longer periods
and transported undamaged over considerable distances so it ripens at the
point of sale.  The making of money seems to be the main priority.  As far
as a new range of food is concerned I eat to live - I don't live to eat -
nutrition is far more important to me than new varieties of fruits, vegs and
new taste sensations.  That is marketing strategy.

As I already have to live on a very restricted diet the local extension of
my argument for somebody like myself, with my values, is eat only organic
whole foods - old varieties - in season.  However, I prefer to grow my own.

Dorothy

-----Original Message-----
From: NinaLynn@aol.com <NinaLynn@aol.com>
To: gentech@gen.free.de <gentech@gen.free.de>
Date: Tuesday, 30 March 1999 21:43
Subject: Re: soy allergy, archive 967


>Rick,
>
>Basically what it comes down to is this. If I can't pronounce it, I won't
eat
>it! Pass the whole foods, please.
>
>- Nina Moliver
>
>In a message dated 3/29/1999 7:30:03 PM Eastern Standard Time,
>rroush@waite.adelaide.edu.au writes:
>
><< >
> >Wytze wrote:
>
> >The CP4 EPSPS protein is for 74% different from the normal soy protein.
>
>
> and Dorothy Bowes told us that
>
> "Crossreactivity
> Soya bean was fund to contain several antigenic components with
> considerable cross reactivity with other legumes.  There are reports of
IgE
> mediated symptoms to ingestion of peas, beans, lentils, peanuts and soya
> beans.  Soya protein has been found in soybean lecithin, margarine and
> occasional in soya oil.  Aflatoxin has also been found in soya.  One study
> identified a specific IgE antibody response to the polypeptide, the Kunitz
> soybean trypsin inhibitor (Moroz, 1980)"
>
>
> In short, it seems plausible that the increase in allergies, if real (and
> not just an artifact of chance or better reporting) is not necessary due
to
> GE soybeans or even soybeans at all, but perhaps other legumes.  In any
> case, why not simply check the patients' immune responses to the CP4 EPSPS
> protein, with the trypsin inhibitors as one of the controls?
>
> Rick
>  >>
>
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