Here is another link
http://www.soyonlineservice.co.nz/soytox.htm
My understanding is that in case of soy beans, enzyme inhibitors (particularly protease inhibitors) and other toxins cannot be reduced or eliminated by heating or by soaking. (Many nuts, grains and lugumes have enzyme inhibitors also but you can reduce the amount of the toxins by soaking and then boiling, which makes the food much more digestable and therefore better for your health. If I remember correctly, rice is one of the grains that does not require any soaking-no enzyme inhibitors there.)
Anyway, if you look at history of soy usage around the world, soy has been used in some people's diets for many hundreds of years, but the beans have been almost always *fermented* before being consumed, in case of tempeh, soy sauce, miso, natto, etc. (As far as tofu is concerned, one of the last steps of separating the curd from whey, I think, greatly reduces the amount of toxins inherent in soy beans.)
So personally, I don't eat soy in its purest form much in forms of milk or in forms of dry nuts, etc. (I won't refuse to eat it if someone offered me some though. I occasionally eat black soy beans, but only very occasionally.) I would probably refuse to take soy supplements or drink soy protein drinks that have some compounds extracted from soy beans in one form or another.
I have total respect for modern science and all that, but I also see the wisdom of the traditional diets...
There must be a reason why people used to always eat soy beans fermented in some ways to consume.
Don't you think?
Print
Remind Me
Notify Moderator
|
Posts
Re: Soy and its "darker" side
