Guest guest Posted June 28, 2006 Report Share Posted June 28, 2006 Soybeans in fact contain a large number of dangerous substances. One among them is phytic acid, also called phytates. This organic acid is present in the bran or hulls of all seeds and legumes, but none have the high level of phytates that soybeans do. These acids block the bodyís uptake of essential minerals like calcium, magnesium, iron and especially zinc. Adding to the high-phytate problem, soybeans are very resistant to phytate reducing techniques, such as long, slow cooking. Soybeans also contain potent enzyme inhibitors. These inhibitors block uptake of trypsin and other enzymes that the body needs for protein digestion. Normal cooking does not deactivate these harmful " antinutrients, " that can cause serious gastric distress, reduced protein digestion and can lead to chronic deficiencies in amino acid uptake. Beyond these, soybeans also contain hemagglutinin, a clot promoting substance that causes red blood cells to clump together. These clustered blood cells are unable to properly absorb oxygen for distribution to the body's tissues, and cannot help in maintaining good cardiac health. Hemagglutinin and trypsin inhibitors are both " growth depressant " substances. Although the act of fermenting soybeans does deactivate both trypsin inhibitors and hemagglutinin, precipitation and cooking do not. Even though these enzyme inhibitors are reduced in levels within precipitated soy products like tofu, they are not altogether eliminated. Only after a long period of fermentation (as in the creation of miso or tempeh) are the phytate and " antinutrient " levels of soybeans reduced, making their nourishment available to the human digestive system. The high levels of harmful substances remaining in precipitated soy products leave their nutritional value questionable at best, and in the least, potentially harmful. Jerry...aka...eatinraw Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 Hi Thanks for this article. I drink about 3 litres a week and thought it was healthy!!!!!!! Is there any alternative to dairy that is healthy??? Justine http://www.geocities.com/justinekenny777/countryside.html , " gerald " <eatinraw wrote: > > Soybeans in fact contain a large number of dangerous substances. One > among them is phytic acid, also called phytates. This organic acid is > present in the bran or hulls of all seeds and legumes, but none have > the high level of phytates that soybeans do. These acids block the > bodyís uptake of essential minerals like calcium, magnesium, iron and > especially zinc. Adding to the high-phytate problem, soybeans are very > resistant to phytate reducing techniques, such as long, slow cooking. > > Soybeans also contain potent enzyme inhibitors. These inhibitors block > uptake of trypsin and other enzymes that the body needs for protein > digestion. Normal cooking does not deactivate these harmful > " antinutrients, " that can cause serious gastric distress, reduced > protein digestion and can lead to chronic deficiencies in amino acid > uptake. > > Beyond these, soybeans also contain hemagglutinin, a clot promoting > substance that causes red blood cells to clump together. These > clustered blood cells are unable to properly absorb oxygen for > distribution to the body's tissues, and cannot help in maintaining > good cardiac health. Hemagglutinin and trypsin inhibitors are both > " growth depressant " substances. Although the act of fermenting > soybeans does deactivate both trypsin inhibitors and hemagglutinin, > precipitation and cooking do not. Even though these enzyme inhibitors > are reduced in levels within precipitated soy products like tofu, they > are not altogether eliminated. > > Only after a long period of fermentation (as in the creation of miso > or tempeh) are the phytate and " antinutrient " levels of soybeans > reduced, making their nourishment available to the human digestive > system. The high levels of harmful substances remaining in > precipitated soy products leave their nutritional value questionable > at best, and in the least, potentially harmful. > > Jerry...aka...eatinraw > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 > Thanks for this article. I drink about 3 litres a week and thought > it was healthy!!!!!!! Before you discount soy products as being 'unhealthy' I would suggest we query just where this article originated and the reasons for it. We have no attribution here - and no reference to any studies done, etc. I am not doubting the authenticity of the *article* (it exists, therefore it is an article, written by someone); I question only the validity of the research and of the extrapolation from it. Nor am I doubting the good intent of the rawfoodist member who is keen to put us all off soy. As Kathleen has mentioned, however, there is a very large number of people out there whose business it is to boost the dairy, egg and meat industry and to (therefore) denigrate vegetarianism, veganism, and any products which help those who are committed to our lifestyle to stay away from animal products. It isn't rocket science to understand that life is very tricky for vegans who cannot or will not eat at least a little soy now and then > Is there any alternative to dairy that is healthy??? Oh sure. You can use rice milk, almond milk, etc. And you can use tempeh instead of tofu (it's soy but as even this 'article' admits, is rendered 'safer' by its production process; likewise miso. Of course, for the rice milk it's usual (I know no other way, although it may be possible) to cook the rice before adding water and turning it into 'milk' - not satisfactory for rawfoodists among us. But why not use in moderation? That's what most of us do, unless we have an allergy to soy. A huge number of people in the non-western world who are traditionally vegetarian or vegan rely on soy for *some* of their sustenance at the very least. Sorry, not thinking clearly this a.m. - very very sleepy after interrupted night. Perhaps someone else could take up this rather dreary topic - it does keep recurring at intervals on all veggie lists. Nevertheless, my own weariness at this aside, my thanks to Jerry for responding to the problems of accessing the info he had originally tried to post via a link. As I say, his kind intent is not in the least in doubt, nor is his commitment to promoting rawfoodism. Best love to all - have a happy day. Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 Hi Pat I have noticed a number of posts from this member on a number of different veggie groups, highlighting the dangers of one food or another. I don't have a problem with that and I imagine that he is most sincere about his concerns. However these posts are never backed up by any research and I would question their provenance. I don't think that people should stop eating tofu just because Gerald found an article by A.N.Onymous who thinks it's a bad thing but doesn't even put their name to it. Until such time as someone comes up with some sort of quantifiable research to say that soy products are bad and that hundreds of years of eating tofu in the East have been a big mistake, I shall continue to eat a moderate amount of it. I think you are right, Pat, and believe that moderation in most things is the way to go (with the possible exception of chocolate!) It is worth pointing out that there are other sources of protein such as nuts, beans and pulses. There is also protein in grains such as quinoa. I'm not convinced that people really need to eat the quantities of protein that they appear to but that is an entirely personal view not backed up by anything. In terms of dairy substitutes I have started using Tiger White which is made from chufas or tiger nuts (not actually nuts but small roots of the sedge plant.) However it is produced in Spain so may not be available in North America. Christie , " Patricia Sant " <moorcroftblue wrote: > >> > Before you discount soy products as being 'unhealthy' I would suggest we query just where > this article originated and the reasons for it. We have no attribution here - and no > reference to any studies done, etc. ...... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2006 Report Share Posted July 2, 2006 , " Patricia Sant " <moorcroftblue wrote: [...snip...] > Of course, for the rice milk it's usual (I know no other way, although it may > be possible) to cook the rice before adding water and turning it into 'milk' - not > satisfactory for rawfoodists among us. [...snip...] Not sure you could classify soy milk as raw either; it gets heated pretty high during the process. -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
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