Re: Soy Milk And Kidney Stones

On Sep 10, 4:07 pm, "The Werewolf's Lair" <werewolfk...@xxxxxxxxxxxxx>
wrote:
-
"Those who cannot learn from history are doomed to repeat it". -- George
Santayana"TC" <tunder...@xxxxxxxxxxx> wrote in message

news:1189435142.432236.122310@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx> On Sep 8, 4:22 am, trigonometry1...@xxxxxxxxx wrote:

Soy has been eaten for centuries but soy milk hasn't

and as other will point out traditional soy products
are made by somewhat different processes than the
industrial process used to make the modern products.

Soy milk has been used for centuries in both China and Japan with no ill
effects.

As a FERMENTED CONDIMENT. FERMENTED.


If you eat natto, that is a traditional soy product.

Lots of fluids will also help prevent any sort of stone.

The major cause of excess oxalate is ileal disease according
to my old textbook (1995) as this will increase uptake of the
oxalic acid. Further fat malabsorption will limit
the available calcium because the fat will form "soap"
hence permit more of the oxalate to be available for
absorption and trouble.

The major cause of excess oxalate in stone formers is from dietary sources,
although fat malabsorption will also cause oxalate excretion. In fact, the
SE USA is called the "Kidney Stone" belt due to the high prevalance of
oxalate stones from collard green (a high oxalate food) consumption and
dehyrdation from the heat.



How is your parathyroid hormone level?

80 to 90 percent of your oxalate comes from endogenous
production in the liver.

The only soy that was traditionally eaten was FERMENTED. And it was
eaten as a condiment, a flavouring agent, in SMALL quantities. No-one
used soy as a food except in times of starvation and always always
always fermented.

I disagree. Tofu, soy milk, natta, and tempeh have been used for centuries
in the Orient. In fact, Orientals have a low incidence of stone formation as
well as lower cancer and heart disease rates.

Not tofu. Not soy milk. Those are modern american concoctions. It was
used as a FERMENTED CONDIMENT. For flavouring.




Soy milk is not milk, it is ground soy bean. It is NOT fermented. It
contains phyto-estrogens and phyto-toxins because it is not fermented.
And more than 80% of all soybeans grown is GMO.

The harmful soy phyto-toxins are destroyed when soy mash, used to make soy
milk, is properly heated. All reputable US manufactures heat their soy milk.

Bull***. Only proper fermentation can neutralize the phyto-toxins and
phyto-estrogens and still it does not completely neutralize them.
Which is why it has only been used as a FERMENTED CONDIMENT.

As for GMO, the most populur US brands, like White Wave and EdenSoy label
their products as GMO-free.

They can't. That is illegal. They cannot legally label it as non-GMO.
And they can't know whether it is GMO or not anyway.


Soy is not real food.

Millions of Orientals and Occidental vegans would disagree. What is not real
food is meat, as you are consuming sentient, warm-blooded creatures which we
should protect, not destroy. Go to a slaugherhouse and then see if you still
want to eat meat.

Millions of people who eat soy in large quantities in its unfermented
state are not very healthy people.

I and my family eat harvested "sentient warm blooded" animals and we
are very healthy and robust, physically and mentally. I used to
harvest my own free range chickens. I get my beef from my uncle who
harvests his grass fed cattle himself. I make my own sausage and jerky
from primal cuts. I hunt and harvest and butcher deer and I used to
snare and clean rabbits when I was a young teen. I've harvested and
cleaned water fowl. It is part of my heritage and I am proud of it. I
am especially proud that my family is well fed and very healthy and
robust because of it. And I am proudly passing on my heritage to my
children.

You keep eating your unfermented soy and see how long it takes before
your health and the health of your family completely breaks down.


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