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Showing posts from April 26, 2012

Are Soy Milk, Soy Protein, Tofu, and other Soybean-Based Foods Good For You? Or are They Just Making You Fat and Un-healthy

Only a few decades ago, unfermented soybean foods were considered unfit to eat – even in Asia.  These days, people all over the world have been fooled into thinking that unfermented soy foods like soymilk and soy protein are somehow "health foods".  If they only knew the real truth! The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, 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. Growth-depressant compounds are deactivated during the process of fermentation, so once the