On 23 Jun 2005 11:07:50 -0700, TC wrote in
on
sci.med.nutrition :
Quoted message said:Quoted message said:[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.
Quoted message said:Fermentation
neutralizes phyto-toxins.
So does cooking, doesn't it?
Quoted message said: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 🙂