E
Enrico C
Guest
On 23 Jun 2005 11:07:50 -0700, TC wrote in
on
sci.med.nutrition :
> [email protected] wrote:
>> [89 quoted lines suppressed]
>
> In Asian countries they eat only fermented soy.
Hmm... At a Chinese restaurant I ate soy noodles.
They also use soy sprouts.
> Fermentation
> neutralizes phyto-toxins.
So does cooking, doesn't it?
> Westerners eat or drink (as in "soymilk") the
> soy bean without properly fermenting it to neutralize the phyto-toxins.
> And in Asian countries much of the soy eaten is properly fermented and
> used only as a condiment (as in soya sauce, Miso and Natto). They only
> use soy as a protein replacement irregularly or when there is a
> shortage of real protein foods.
>
> Soy is not real food, especially when it is just ground up and
> consumed. You must neutralize the phyto-toxins.
Well, I guess you need to cook some other legumes (red beans for instance)
as well
on
sci.med.nutrition :
> [email protected] wrote:
>> [89 quoted lines suppressed]
>
> In Asian countries they eat only fermented soy.
Hmm... At a Chinese restaurant I ate soy noodles.
They also use soy sprouts.
> Fermentation
> neutralizes phyto-toxins.
So does cooking, doesn't it?
> Westerners eat or drink (as in "soymilk") the
> soy bean without properly fermenting it to neutralize the phyto-toxins.
> And in Asian countries much of the soy eaten is properly fermented and
> used only as a condiment (as in soya sauce, Miso and Natto). They only
> use soy as a protein replacement irregularly or when there is a
> shortage of real protein foods.
>
> Soy is not real food, especially when it is just ground up and
> consumed. You must neutralize the phyto-toxins.
Well, I guess you need to cook some other legumes (red beans for instance)
as well