Sweet syndrome

In "Don't Cramp Your Style" (May, p. 14), you explain that a low-fat vegan diet alleviates women's premenstrual symptoms by decreasing estrogen production. This conclusion seems to contradict common nutritional practice. Many vegetarians get their protein from soy products. Soy contains phytoestrogens, which increase estrogen levels. In fact, we often recommend soy to women who are experiencing perimenopausal symptoms (such as hot flashes and vaginal dryness) that result from the gradual decline in the body's production of estrogens.

How can you explain this seeming contradiction?

MARCIE HAMRICK, M.D. EOWYN A. REIKE, M.D. SEATTLE, WASH.

Neal Barnard, M.D., author of the cited study, responds: Diet affects estrogen in several ways. First, it's a well-known fact that cutting the amount of fat in the diet reduces the amount of estrogen the body produces. And since body fat is one of the places where estrogens are made, diets that trim body fat consequently reduce estrogen production and the symptoms it brings.

Second, soy products contain phytoestrogens, a weaker version of the body's natural estrogens. These phytoestrogens attach to receptors on cells, displacing the body's own estrogens. In premenopausal women, this displacement reduces estrogen action--and, again, PMS symptoms.

In addition, our study also found that a low-fat vegan diet increased blood levels of a special protein that inactivates estrogen.

More information is available on the Physicians Committee for Responsible Medicine's web site at www.pcrm.org.

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Reader Recipe of the Month

This recipe comes from Kay Bozich-Owens, of Raleigh, N.C., who wins a Vegetarian Times tote bag. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, Vegetarian Times, 9 Riverbend Drive, S., Stamford, CT 06907. (Please note our new address.)

Sweet Potato and Fruit Medley

8 SERVINGS EGG-FREE

1. Preheat oven to 475 [degrees] F. Pierce each sweet potato in several places. Place on sheet of foil and bake until tender, 45 to 50 minutes.

2. Meanwhile, in large skillet, melt butter over medium-low heat. Add bananas, apple and ginger and cook, stirring occasionally, 10 minutes. Transfer to large bowl; set aside.

3. Remove sweet potatoes from oven. When cool enough to handle, peel and slice. Add to banana mixture along with apricots, apple juice concentrate and lemon juice and toss gently to mix.

4. Spoon mixture into 11 x 7-inch glass casserole, cover with foil and bake until hot, about 35 minutes. Serve right away for best results.

PER SERVING: 177 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT) 35G CARB.; 10MG CHOL.; 49MG SOD.; 4G FIBER

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