Suspicious seaweed source of serious serial soya sickness saga

posted in: Syndicated | 5

Soy products are in the news due to an impending class action suit against a soy milk substitute distributer, but the culprit is seaweed. Kelp and its extracts can contain toxic amounts of iodine that can affect the thyroid.

Thankfully Greenpeace is not issuing demands for the banning of all seaweeds in food. Hopefully the case might highlight the idea that a balanced overall diet is more important for human health than any particular so called “healthy food”.




Soy product robbed me of joys of motherhood: lawsuit figure
Daniella Miletic
October 1, 2010 The Age, Melbourne

Bonsoy milks the life out of a mother




Erin Downie and 24 other plaintiffs lodge a class action against the distributors of Bonsoy for the product’s toxically high levels of iodine.

ERIN Downie drank Bonsoy when she became pregnant because she was told it was the best soy milk on the market. When she had trouble breastfeeding, she drank more. She put it in her porridge, in her smoothies, in her cups of tea. She never imagined the soy milk would allegedly lead her to be admitted to hospital twice, and leave her so weak that she couldn’t shower herself or pick up her baby, Mirakye, after she was born. 

Crying, Ms Downie yesterday spoke of how her dream of being an active, engaged mother was taken away after her daughter, now two, was born. Ms Downie became sick from toxic levels of iodine – levels she alleges were the result of the copious amounts of Bonsoy she consumed…

 …Bonsoy tested positive for elevated iodine levels, thought to result from a seaweed-derived ingredient called kombu, believed to have been added to Bonsoy by makers in Japan since 2003.

See also
Soy drinkers launch multi-million-dollar class action
ABC Australia Updated Thu Sep 30, 2010 6:35pm AEST

The milk was recalled worldwide shortly before Christmas 2009, but a new version with lower iodine levels has since been returned to sale. (ABC News) The Victorian-based distributor of soy milk brand, Bonsoy, is being sued in a multi-million-dollar class action launched in Melbourne today. The milk was recalled worldwide shortly before Christmas 2009, after a number of people developed thyroid problems related to high levels of iodine. Lawyer Bernard Murphy, of Maurice Blackburn, says the distributor Spiral Foods added a seaweed extract to the milk from 2003 until its recall, raising its iodine count to seven times the safe level. “In that period, scores of people suffered serious health consequences as a result of their consumption of Bonsoy milk,” he said. “Our clients are health conscious people. They drank this milk to improve their health but instead they became sick, some of them critically ill.” The firm maintains there is strong medical evidence that excess iodine consumption causes thyroid conditions which can lead to severe chronic and acute illness. Mr Murphy says at least 25 people have already joined the class action and he expects there will be hundreds more. (more at link)

The science literature says this, and much more about the health effects of iodine in seaweeds:

Variability of iodine content in common commercially available edible seaweeds.
Teas J, Pino S, Critchley A, Braverman LE.

Abstract

Dietary seaweeds, common in Asia and in Asian restaurants, have become established as part of popular international cuisine. To understand the possibility for iodine-induced thyroid dysfunction better, we collected samples of the most common dietary seaweeds available from commercial sources in the United States, as well as harvester-provided samples from Canada, Tasmania, and Namibia. Altogether, 12 different species of seaweeds were analyzed for iodine content, and found to range from 16 microg/g (+/-2) in nori (Porphyra tenera) to over 8165 +/- 373 microg/g in one sample of processed kelp granules (a salt substitute) made from Laminaria digitata. We explored variation in preharvest conditions in a small study of two Namibian kelps (Laminaria pallida and Ecklonia maxima), and found that iodine content was lowest in sun-bleached blades (514 +/- 42 microg/g), and highest amount in freshly cut juvenile blades (6571 +/- 715 microg/g). Iodine is water-soluble in cooking and may vaporize in humid storage conditions, making average iodine content of prepared foods difficult to estimate. It is possible some Asian seaweed dishes may exceed the tolerable upper iodine intake level of 1100 microg/d..Thyroid. 2004 Oct;14(10):836-41.

Department of Health Promotion Education and Behavior, Norman J. Arnold School of Public Health, University of South Carolina and the South Carolina Cancer Center, Columbia, South Carolina, USA.

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David Tribe is an applied geneticist, teaching graduate/undergrad courses in food science, food safety, biotechnology and microbiology at the University of Melbourne.