Page 74 - Fall2012

But compared applied to the surface. For fun throw in some Kaayla T. Daniel, PhD, CCN, is The Naughty
food coloring, artificial and natural flavorings, Nutritionist™ because of her ability to outra-
to regular stabilizers, and preservatives . . . geously and humorously debunk nutritional
bacon, it's “The instructions on the packaging read, myths. A popular guest on radio and television,
bad. Really, 'Fry over LOW to MEDIUM heat, turning occa- she has been on The Dr Oz Show, ABC’s View
sionally. DO NOT OVER COOK'— and boy, do from the Bay, NPR’s People’s Pharmacy and will
really bad. they mean it. I don't know what that pinkish-red appear this summer on PBS Healing Quest. Dr
Not even grainy texture-y stuff is, but if you're not careful, Daniel is the author of The Whole Soy Story:

close. it goes from cooked to burnt in an instant. I ac- The Dark Side of America’s Favorite Health
cidentally burned the hell out of the first batch. To Food, a popular speaker at Wise Traditions and
make it even more unappetizing, when cooked, it other conferences, Vice President of the Weston
somehow developed these weird-looking bubbly A. Price Foundation and recipient of its 2005
pimples. When you cook it, it ends up as a dry, Integrity in Science Award. To share your soy
thin, crispy cracker. story or get a Special Report on recovering from
“How did it taste? I'll admit: it tastes like soy and dealing with soy allergies visit www.
bacon. But compared to regular bacon, it's bad. wholesoystory.com.
Really, really bad. Not even close. It's too square,
too artificial, too manufactured. This is supposed REFERENCES
to be bacon, where the point is meaty, fatty, salty, 1. Saitoh, S.; Sato, T.; Harada, H.; Takita, T. Transfer of
smoky flavor. soy isoflavone into the egg yolk of chickens. Biosci.
Biotechnol., Biochem. 2001, 65, 2220-2225.
“Some mad scientists in New Jersey have 2. Saitoh, S.; Sato, T.; Harada, H.; Matsuda, T. Biotrans-
figured out how to synthesize a facsimile of the formation of soy isoflavone-glycosides in laying hens:
intestinal absorption and preferential accumulation
smell and flavor of bacon using ‘natural’ and into egg yolk of equol, a more estrogenic metabolite of
‘artificial’ flavors. It brings to mind the line by daidzein. Biochim. Biophys. Acta 2004, 1674 (2) 122-130.
Jeff Goldblum in Jurassic Park: ‘Your scientists 3. Lin, F.; Wu, J.; Abdelnabi, M.; Ottinger, M.; Giusti
M.M. Effects of dose and glycosylation on the transfer
were so preoccupied with whether or not they of genistein into the eggs of the japanese quail (Coturnix
could, they didn't stop to think if they should.’ So 4. japonica). J. Agric. Food Chem. 2004, 52, 2397-2403.
Vargas Galdos, Dante Miguel Marcial. Quantification of
completely disconnected from the true item, and Soy Isoflavones in commercial eggs and their transfer
so repulsive, I couldn't recommend this product from poultry feed into eggs and tissues. Thesis. Ohio
to even my worst vegetarian enemy.” State University, Food Science and Technology Gradu-
ate Program, 2009; http://etd.ohiolink.edu/send-pdf.cgi/
Vargas%20Galdos%20Dante%20Miguel%20Marcial.
pdf?osu1236706764.

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