Blog: Son of Truth of Self
by Chef JeM

Soy - Fermented vs. Unfermented

Search results at Weston A. Price.org for edamame.

Date:   3/26/2010 4:22:39 PM   ( 11 y ) ... viewed 1748 times



http://www.westonaprice.org/blog/answers-to-2-letters-about-children-fed-soy-...


"Let's be clear that the unfermented soy products such as soy milk, soy burgers, sausage and meat substitutes, tofu, edamame, aburage (deep fried tofu) will require your body to supply or produce the enzymes to process these foods that may be further compromised if the natural enzyme inhibitors are not deactivated. A caution and warning to all those who use unfermented soy products on a daily or regular basis! Some may not be harmful in moderation but please be responsible in researching what you're eating BEFORE a health problem occurs!"
http://www.westonaprice.org/Cruel-and-Unusual-Punishment-Soy-Diet-for-Illinoi...

See; "Soy Clarification - Fermented vs. Unfermented"


"For children and adults, the two worst product categories are soy protein products and soy oil.":
http://www.westonaprice.org/Food-Labeling-and-Soy.html


See: "3. The Dark Side of America's Favorite Health Food Revealed: Soy"

History of the Bean

"Soybeans come to us from the Orient. During the Chou Dynasty (1134 - 246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.3 soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. Thus the first soy foods were fermented products like tempeh, natto, miso and shoyu (soy or tamari sauce). At a later date, possibly in the 2nd century B.C., Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. Although the highly flavored fermented products have elicited greater interest among scientists and epicures, it is the bland precipitated products that are most frequently used, accounting for approximately 90% of the processed soybeans consumed in Asia today.4 The increased reliance on bean curd as a source of protein, which occurred between 700 A.D. and the present time, has not necessarily been a beneficial change for the populations of the Orient and Southeast Asia."

And much more at:
http://www.westonaprice.org/The-Ploy-of-Soy.html


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