Not exact matches
An epidemiological analysis of data from
more than 6,000 American and Canadian women with breast cancer finds that post-diagnosis consumption of foods containing isoflavones —
estrogen - like
compounds primarily found in soy food — is associated with a 21 percent decrease in all - cause mortality.
Best of all, the derivatives were even
more effective than the original
compound, without leading to that worrisome estrogenic metabolite or showing much affinity themselves for
estrogen receptors.
Too much
estrogen results in a
compounding problem — increased fat tissue acts as an
estrogen - producing organ, which means even
more estrogen is released into a man's system, leading to even greater fat production, and so on in a worsening pattern.
Further
compounding the issue, fat tissue itself produces
more estrogen, which leads to a cycle of weight gain that is difficult to escape.