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Health
Fight Heart Disease and Cancer with Soy Antioxidants
by Monique N. Gilbert
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.
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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.
Creamy Garlic 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)
Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal
Trainer/Fitness Counselor, Recipe Developer, Soy Food Connoisseur and
Freelance Writer. http://www.MoniqueNGilbert.com
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