Study title and authors:
Soy food and isoflavone intake in relation to semen quality parameters among men from an infertility clinic
Jorge E. Chavarro1,2,7, Thomas L. Toth3, Sonita M. Sadio4 and Russ Hauser3,5,6 Books:
1 Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave., Boston, MA, USA 2
Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA 02115, USA 3 Vincent Memorial Obstetrics and Gynecology Service, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA 4 Department of Urology, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA 5 Department of Environmental Health, Harvard School of Public Health, Boston, MA, USA 6 Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA 7 Correspondence address. Tel: +1-617-432-4584; Fax: +1-617-432-2435; E-mail: jchavarr@hsph.harvard.eduThe paper can be accessed at: http://humrep.oxfordjournals.org/cgi/content/abstract/den243v1
The study concluded that a higher intake of soy foods
and soy isoflavones is associated with lower sperm concentration.More information on this subject: Books
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Recipe of the day
Roast Chicken
Ingredients:
Whole Chicken
Olive Oil, or RAW butter Food Mall: Whole Chicken
Orange, halved
4-6 strips Applewood Smoked Bacon
Salt
Pepper
Optional: Garlic Cloves
Optional: Fresh Herbs
Instructions:
1. Preheat oven to 425 degrees F.
2. Rinse chicken inside and out with cool water, and pat dry with paper towels. Place on a roasting pan. Loosen skin of chicken from meat by running hand under the skin (DO NOT remove skin, we’re only loosening it).
3. If using olive oil, leave the herbs whole. Take 1/2 of the whole herbs (I like oregano, thyme, parsley) and slip them under the skin of the chicken. Place the other 1/2 of the herbs inside the chicken along with the garlic gloves, orange, and onion. Next, liberally rub the outside of the chicken with olive oil. Sprinkle with salt and pepper.
OR
If using raw butter instead of olive oil, chop 1/2 of the herbs and mash them into the butter (approx 4 oz.). Rub mixture evenly under the skin of the chicken, as well as all over the outside of the chicken. Then, place the whole herbs inside the chicken along with garlic gloves, orange and onion. Sprinkle outside of chicken with salt and pepper.
4. Lay bacon strips across top of chicken and roast for 25 minutes.
5. Remove chicken from oven. Remove bacon, and baste chicken with drippings. Return chicken to oven and cook for an additional 25 minutes. The chicken is done when the internal temperature reaches 165 degrees F when inserted into the thickest part of the thigh.
6. When done, remove chicken from the oven and let stand for 10 minutes before carving (this allows the juices to settle back into the meat).
