Do you buy SILK soymilk for yourself
or your loved ones?

If you answered in the affirmative, you
may be placing your family in grave danger.

GOT SILK? GOT CANCER!

SILK contains a dangerous substance,
carrageenan.

Carrageenan is used to artificially thicken
soymilk. The soymilk that I produce with my
SoyToy is thick and creamy. I use dried soybeans
and water. Why must soymilk manufacturers add
artificial thickeners to their soymilk products?

The answer is as shocking as is their dangerous
substitution.

Soymilk makers filter out the beneficial fiber
that is naturally contained in soy. Shame on
them. They then add artificial flavors and emulsifiers
back into their product which compromises the health
of consumers. All in the name of dollars. In complete
arrogance of your right as a consumer to know what
you are eating, SILK will not tell you what substances
are used as "natural flavorings."

THE WARNING

Dr. Andrew Weil recently warned his readers about
the dangers of carrageenan. This well-respected
medical doctor wrote:

"Carrageenan can cause ulcerations and
cancers of the gastrointestinal tract."

Read all of Weil's comments (you may have to paste
together the URL):


http://www.drweil.com/drw/app/cda/drw_cda.php?
command=TodayQA&pt=Question&questionId=44833

In order to get more information, I spoke on
the phone today (3/25/2002) with one of America's
carrageenan experts, Joanne Tobacman.

Dr. Tobacman teaches clinical internal medicine
at the University of Iowa College of Medicine.
Her EMAIL address is:

joanne-tobacman@...

I explained to Dr. Tobacman that I rejected animal
studies (as cited in Dr. Weil's column), and
requested evidence that carrageenan might be
dangerous to humans.

For the next half hour, I took notes in stunned
silence.

I learned from Dr. Tobacman that carrageenan is
highly sulferated. Forty percent of carrageenan,
by molecular weight, is sulfur. You may recall
from previous notmilk columns that amino acids
containing sulfur create an acid condition in
the bloodstream, and that the human body neutralizes
the acid by leeching calcium from bones. Methionine
is one such amino, and methionine converts
to homocysteine, an amino acid that Dr. William
Castelli calls a key to heart disease. Castelli is
the lead researcher in the Framingham heart study,
the largest heart study in the history of mankind.

Critics of soymilk (containing carrageenan) might
be onto something. There is a definite cancer risk.

Dr. Tobacman explained to me that mammary epithelial
cells are absent in invasive mammary cancers. Her
critically important work reveals that carrageenan
destroys these healthy breast cells in culture. She
suggests that carrageenan plays a role in breast cancer.

Be alert to the dangers of soymilk and other
products containing carrageenan. You would do
well by following Dr. Weil's advice, which
urges you to avoid deadly poisons like SILK:

"Given this new information on carrageenan,
I would recommend avoiding regular consumption
of products containing it. While some brands of
soy milk do contain the additive, others do not.
With a little research you should be able to
find a product that suits your taste and
doesn't contain carrageenan."

Robert Cohen
http://www.notmilk.com