Guest guest Posted September 23, 2002 Report Share Posted September 23, 2002 Hello all I found some more info on soy and thought id post it here... from " nourishing traditions " " asians have developed ways of inoculating soaked and cooked legumes, particularly soybeans, to produce products like miso,tempeh and natto. In fact, soybeans should be eaten only after they have been fermented. They are high in phytic acid and containpotent anzyme inhibitors, which can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. These are not deactivated by ordinary cooking. We also do not recommend commercial soymilk because of this, and because during processing, carcinogens are formed. " Michelle Quote Link to comment Share on other sites More sharing options...
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