March 21, 2000 – Two years ago, Linda Kearns, an Englishwoman who had her ovaries removed at the age of 39, gave up the hormone replacement therapy she had been taking for 13 years. But after a few weeks, the symptoms of menopause came back with a vengeance.
It was then that she began to take an interest in phytoestrogens, particularly those from soybeans and flaxseed oil. Then she had the idea of making a cake that would contain all the ingredients that she believed could be beneficial for her symptoms. The idea came true and, in his opinion, the cake significantly improved his condition.
Pushing her experimentation a little further, she recruited ten volunteers from her village who had had enough of hormone therapy. They all reported positive results, including hot flashes that disappeared in less than a month. The rumor started to kick in and before she had a chance to realize what was going on, Mrs. Kearns could no longer meet the demand.
After an interview with Ms Kearns on the BBC, a major English daily wrote an article about her cake and then was inundated with requests for the recipe. Not surprisingly, a publisher approached Mrs. Kearns to write a cookbook, and bakeries contacted her for the right to bake her cake.
According to Ms. Kearns, by dividing the cake into seven portions, each of them contains the recommended daily dose of phytoestrogens (Editor’s note: at present, there is no consensus on this dose). In any case, here is the recipe for the famous cake.
250 ml soy flour
250 ml whole wheat flour
225 ml oatmeal
125 ml of flax seeds
125 ml sunflower seeds
125 ml of pumpkin seeds
125 ml sesame seeds
125 ml sliced almonds
2 pieces of canned ginger, finely chopped
375 ml raisins
1/2 tsp. (2 ml) nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
500 ml soy milk
1 C. tablespoon malt extract
Combine all the dry ingredients in a large bowl, then add the soy milk and malt. Leave to rest for 30 minutes.
Meanwhile, heat the oven to 190oC (375oF). Line the inside of a loaf pan with waxed paper. If the cake mix gets too thick, add a little soy milk – it should be able to pour out slowly. Cook the mixture for 1h30. Test the degree of doneness by dipping in a knife: if the mixture is not cooked enough, continue cooking for 5 to 10 minutes.
Cut the cake into 7 portions and eat topped with a tofu spread.
Nutritional information per serving: approximately 585 calories, 23 g of protein, 28 g of lipids (fat), 73 g of carbohydrates and 12 g of dietary fiber.
For more information on phytoestrogens, see the PasseportSanté.net fact sheet on soybean phytoestrogens.
HealthPassport.net
According to The Gazette, March 21, 2000
