Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 Just one small comment. Be carefull that the Miso soup you are buying doesn't contain MSG. Some does, some doesn't and, as stated before on this site, it often is not labeled as MSG. See the book " Excitotoxins, the Taste That Kills " . D. On Mon, 05 Jan 2004 01:27:57 -0000 " califpacific " <califpacific writes: > Hello Johnny, > > The article was not about soy, but yes I could have used a better > example than Tofu as a lot of it is not fermented. But for your > information, some of it is fermented. I should have said natto or > miso. When you take it out of context like that it appears > differently. > > I am not a big fan of soy and if anyone will search the messages > they > will find a lot of articles about the dangers involved. Although > some > women love soy for the phytoestrogens. > > If you wanted to alert people to the dangers involved, I wish that > you would have given some real information instead of your terse > outburst. Because what you have written is misleading, when the > facts > are bad enough without exagerating other elements. > > If you say that tofu has the same full complement of antinutrients > then you should have posted the information. As for chemicals, yes > it > can be made with chemicals and the statement is also true if you > condider all things as having a chemical structure. Tradionally made > > tofu was made using seawater to coagulate the curds and some still > is. > > I do use soy in very small amounts and try and get in a fermented > version. I eat very sparingly of Miso, soy sauce, fermented and > unfermented tofu, black bean sauce, and I stay away from soy milk, > soy youghrt, and most other soy products. Soy makes up a very, very > > small part of my diet but I like asian foods. > > I believe that everyone should learn about things like this and > really understand them rather than just make sweeping statements > with > no real information. But as will all things here it is up to the > individual to self educate and to discern the usefull from > misinformation for himself personally. For me personally, I choose > to > use very small amounts of soy but try and use it sparingly and almost > > all in a fermented form. > > Here are some links: > > http://www.campaignfortruth.com/Eclub/180602/theshadowofsoy.htm > > http://www.westonaprice.org/myths_truths/myths_truths_soy.html > > http://www.westonaprice.org/soy/ploy.html > > http://www.ellenskitchen.com/clearlight/soyfoods.html > > http://www.rense.com/health/soydanger.htm > > Most of these are in the archives as well as quite a few more. > > Frank , " John Stanley " > <johnny_tesla> wrote: > > , Frank > > <califpacific> wrote: > > > > > Tofu is fermented soybean > > > > Tofu is made by chemically coagulating soymilk and pressing the > > resulting curds into cakes. Tofu is not fermented, and it > contains > > soy's full complement of anti-nutrients. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.