Protein in Soy Traps Prostate Cancer

Genistein Stops Prostate Cancer's Spread in Mice; Human Trials Under Way
By Daniel J. DeNoon
WebMD Medical NewsReviewed by Louise Chang, MDMarch 14, 2008 --

Dietary levels of genistein, a soy protein, stopped the spread of prostate cancer in mouse studies, Northwestern University researchers report.

Men who live in countries with high soy consumption are less likely to die of prostate cancer than are men in the U.S. and Europe. Genistein, a protein from soybeans, keeps prostate cancer cells from spreading in test-tube studies.

Now a study led by Raymond C. Bergen, MD, director of experimental therapeutics for the Robert H. Lurie Comprehensive Cancer Center at Northwestern University, shows that genistein fights human prostate cancers implanted in living animals.

The soy compound doesn't make prostate cancer go away. It doesn't even make prostate tumors smaller. But it does keep the cancer cells from spreading through the body. Like some other cancers, prostate cancer is not deadly unless it spreads through the body -- a process known as cancer metastasis.

"These impressive results give us hope that genistein might show some effect in preventing the spread of prostate cancer in patients," Bergen says in a news release. "Now we have all the preclinical studies we need to suggest genistein might be a very promising chemopreventive drug."

A 2003 human study showed that when men with prostate cancer took genistein preparations, their blood levels of genistein reached concentrations that had anticancer effects in the test tube. These are the same genistein blood levels that protected mice in the current study.

Bergan and colleagues note that a larger clinical trial of genistein is under way. Other researchers are studying the compound in patients with breast cancer, kidney cancer, endometrial cancer, pancreatic cancer, and melanoma.

Bergan and colleagues report their findings in the March 15 issue of Cancer Research.

Biscuits

1 c. warm water 2 c. whole wheat pastry flour
1 tbsp. dry yeast 1 tsp. honey
1 c. unbleached flour or oat flour 1 tsp. salt
2 tbsp. tahini

PROOF yeast with warm water and honey. When bubbly, ADD tahini and dry
ingredients gradually, MIXING just enough to form dough. ROLL out on floured
board, and CUT into biscuits. ALLOW to double in warm place. BAKE in 350° oven
until light brown.

NOTE: For lighter biscuits, try 1 c. whole wheat flour, 1 c. oat flour, and 1 c.
unbleached white flour.

Basic Bread

1 c. warm water 1 tbsp. tahini
1 1/2 tsp. yeast 1 tsp. salt
1 tbsp. honey or molasses 2–3 c. whole wheat flour
2 tbsp. gluten flour (opt.)* (preferably freshly milled)

MIX water, yeast and sweetener. ALLOW to bubble if you need to test yeast. If you know
the yeast if good, skip this step. ADD remaining ingredients, adding enough flour to
knead without being too sticky. KNEAD for about 10 minutes, until dough “comes
back” when you poke it. SHAPE into loaf or desired shape. ALLOW to rise in warm
place until double in size. BAKE at 350° for about 35 minutes, or until nicely browned.
Wait at least one day to serve.
*Adding gluten flour will make lighter bread.

Corn Crackers

1 1/4 c. warm water 1/2 c. nuts (almonds, walnuts,
1 1/2 tbsp. sesame seeds sunflower seeds)
3/4 tsp. salt 1/4 tsp. garlic powder
2 tbsp. nutritional yeast 1/2 tsp. onion powder
1 tbsp. coconut

WHIZ in blender until smooth.

ADD:
1 1/4 c. cornmeal 1/2 c. warm water
GREASE cookie sheets with sides (Pam spray). POUR mixture on sheet. TILT to
spread. BAKE at 350° for 20 minutes. CUT into squares, and poke fork holes in them.
BAKE for another 45 minutes or less.