Fermented vs unfermented soy products etc. / was Welcome New Members :) no soy v

[Guest guest]

Sorry to be so quick with my last email, Parag Duty (one needy pup)

was calling. BUT . . . I wanna ask: what do you know about fermented

versus unfermented soy products? I think a number of people here would

be interested, as I am myself. (As I say, since I have no prob with

soy I don't usually worry about it, but I would like to know what

others think.)

 

I have a person up the street who runs a small organic store for

grains, lentils, herbs, and some jarred and bottled products. (Also

organic non-vegetarian and non-vegan products, but let's not go there

right now.) He _refuses_ to keep tofu in, but keeps in frozen tempeh

because he thinks it's healthier than the unfermented kind. Mind you,

he also refuses to discuss baking with me because I use unsprouted

wheat - even though he sells the flour I've never got a

satisfactory (well, may not satisfactory to me - I can be stubborn

when I don't need to be) answer from him. So maybe he's not so off the

wall? But he eats me*t and dairy as long as it's organic. Whatever

rocks his boat, I guess. *sigh* (My other 'pusher' of things organic

and vegan is a raw foodist, so there you go!)

 

Anyway, would be interested in hearing from anyone here - ANYONE

please! - about the soy prob. It's good to get these things discussed

ow and then, even though it does make some people like me a little

cranky. (I can live with it if you guys can! LOL)

 

, " Parag B. Shah "

<paragbshah wrote:

 

> I'm interested in soy replacements. I've read not so good things about

> fermented soy products (like tofu, and the tvp that they use in

burgers),

> but soy beans are apparently alright. We make home made soy burgers

using

> my mom's super secret recipe (it took my wife 7+ years to get it

from her)