Re: Would-be mums told to avoid soya

On 23 Jun 2005 11:58:11 -0700, TC wrote in
<news:1119553091.016055.142710@xxxxxxxxxxxxxxxxxxxxxxxxxxxx> on
sci.med.nutrition :

> Enrico C wrote:
>> On 23 Jun 2005 11:07:50 -0700, TC wrote in
>> <news:1119550070.723137.91130@xxxxxxxxxxxxxxxxxxxxxxxxxxxx> on
>> sci.med.nutrition :
>>
>>> outrider@xxxxxxxxxxxxx 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.
>
> In China? Did the soy noodles originate from China? Produced the
> traditional way?
>
> Soy noodles are made with wheat and soy flours, and they were developed
> in the West, the US specifically.

Correct, according to "A Primer on Soy, Questions and Concerns About Soy
Answered by the Soyfoods Association of North America"
http://www.silkissoy.com/index.php?id=17&cid=1

"In the United States, the introduction of the soybean is documented in
Georgia, where Samuel Bowen first planted soybeans on his plantation in the
1760s, and patented processes to make soy sauce and vermicelli (soy
noodles). Almost two hundred and fifty years later, pastas made with soy
were introduced into the American market."

====


Even so, soy noodles is a 250-year-old food, lots of people have eaten it
for years, haven't they?

Also, tofu is a traditional Chinese food, and I gather it's made from
soymilk...

http://www.silkissoy.com/index.php?id=17&cid=1
"Tofu is the curd formed by adding certain salts to soymilk, and is not
fermented."


Here is what the soy people say...

http://www.silkissoy.com/index.php?id=17&cid=1
Soyfoods containing isoflavones provide a variety of health benefits.
Lowered risks of certain cancers, cardiovascular disease, and osteoporosis
have all been attributed to soyfoods containing isoflavones. Isoflavones
are described as phytoestrogens (plant estrogens) because their structure
and metabolism resembles that of human estrogens. These plant estrogens are
much weaker than naturally circulating human estrogens and they have
approximately 1/1000th of the biological activity of synthetic estrogens.
Some groups have raised concerns about fertility of soyfood consumers.
People consuming diets rich in phytoestrogens from soy have not
shown signs of infertility (J Nutr, 2002).

====



>>
>>> Fermentation
>>> neutralizes phyto-toxins.
>>
>> So does cooking, doesn't it?
>
> Nope. You wish.


Well, I am not *that* fond, neither expert, of soy.
Perhaps, they recommend cooking soybeans for some different reason...

http://missvickie.com/howto/beans/beantoxins.htm
"Soya Soy beans: Contain an anti-trypsin factor (or trypsin inhibitor)
which prevents the assimilation of the amino acid methionine. Soya beans
also require careful cooking to ensure destruction of this factor."





>>> 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 :)
>
> Could be. I haven't looked into it..... yet.

So they say...
http://missvickie.com/howto/beans/beantoxins.htm
"Red kidney beans: Incidents of food poisoning have been reported
associated with the consumption of raw or undercooked red kidney beans.
Symptoms may develop after eating only four raw beans and include nausea,
vomiting and abdominal pain followed by diarrhrea. For this reason, kidney
beans must not be sprouted. A naturally occurring hemaglutin is responsible
for the illness, but can be destroyed by high temperature cooking, making
the beans completely safe to eat. The beans must boil for 10 minutes to
destroy the toxin."

===

Anyway, I once ate a full dish of raw red Borlotti beans. Afterwards, I was
still alive and kicking! Not that I recommend doing that :)

--
Enrico C
.

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