Guest guest Posted July 3, 2006 Report Share Posted July 3, 2006 Tofu is cooked already.Tofu is a processed food. So I don't quite understand what you are saying - or do you not refrigerate your tofu and ensure its used while it is fresh.Yvonne On 7/3/06, adm <life_lime wrote: Not a good idea to eat raw tofu! Raw tofu contains parasites and/or bacteria, and it's always a good idea to blanch it in hot water, not enough to cook it --- Ruth Donnelly <ruth.donnelly wrote: > I don't think you have to be all that sneaky with an > 18-mo old. He doesn't have the negative associations > with tofu that older people have. My toddlers used > to eat tofu cubes as finger food. Bland, but they > didn't care. My daughter, 12, will still swipe a > little tofu to eat plain when I'm getting ready to > use it in a recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2006 Report Share Posted July 3, 2006 Are you referring to the tofu you buy in the stores? Eating that w/o cooking it is perfectly safe. God's Peace,Gayle"I am only one, but still I am one; I cannot do everything, but still I can do something; I will not refuse to do the something I can do." Helen Keller - adm Monday, July 03, 2006 12:29 AM Re: Looking for Ideas - never eat raw tofu Not a good idea to eat raw tofu!Raw tofu contains parasites and/or bacteria, and it'salways a good idea to blanch it in hot water, notenough to cook it ... just drop it in boiling waterfor a few seconds and then remove it and drop it incold water. Do this when the recipe calls for rawtofu, the texture will remain the same. Never eattofu raw. Dee--- Ruth Donnelly <ruth.donnelly (AT) sbcglobal (DOT) net> wrote:> I don't think you have to be all that sneaky with an> 18-mo old. He doesn't have the negative associations> with tofu that older people have. My toddlers used> to eat tofu cubes as finger food. Bland, but they> didn't care. My daughter, 12, will still swipe a> little tofu to eat plain when I'm getting ready to> use it in a recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 At 09:29 PM 7/2/2006, adm wrote: > Not a good idea to eat raw tofu! > > Raw tofu contains parasites and/or bacteria... The process of making tofu makes this impossible. The soymilk is boiled so that it can be curdled, and aseptically packaged, in order to keep it from spoiling. I've noticed this kind keeps much longer than home-made tofu. There was once a similar warning on another board. It turned out they were referring to the kind of bean curd made locally, covered with water, and sold in open large tubs in Asian markets. In this case, it might be a good idea, but it's seldom marketed this way anymore, as it's more economical to sell the packaged type. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 My dogs love raw tofu--just thought I'd share <wink>! Healing Waggs, Heatherjoy http://www.theheelingtouch.com/ YL#764-672 dogdrops/ Want to be your own boss? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 The reason for tofu having parasites and bacteria is not in the processing, it is in the impure water that is used in packaging it. --- Nancy <meritra wrote: > At 09:29 PM 7/2/2006, adm wrote: > > > Not a good idea to eat raw tofu! > > > > Raw tofu contains parasites and/or bacteria... > > The process of making tofu makes this impossible. > The soymilk is boiled so that it can be curdled, and > aseptically packaged, in order to keep it from > spoiling. I've noticed this kind keeps much longer > than home-made tofu. > > There was once a similar warning on another board. > It turned out they were referring to the kind of > bean curd made locally, covered with water, and sold > in open large tubs in Asian markets. In this case, > it might be a good idea, but it's seldom marketed > this way anymore, as it's more economical to sell > the packaged type. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 I will check this out BUT I have to say I've been eating raw tofu for more years than I care to admit, my children have been eating it since they were able to eat solid foods, and my aunt who lives in China eats it all the time. None of us have ever had a problem with this. I would think that if this was truly a problem it would be required to make a statement regarding the hazards of eating raw tofu or at least there would have been some overt publicity like there is on eating raw meat or other raw foods that may be harmful. God's Peace, Gayle,_._,___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 Does anyone buy or know of the brand White Wave Organic Tofu? It is packaged and sold all over (seems to be the most common brand out there?)? Healing Waggs, Heatherjoy http://www.theheelingtouch.com/ YL#764-672 dogdrops/ How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2006 Report Share Posted July 13, 2006 At 06:46 PM 7/9/2006, adm wrote: > >The reason for tofu having parasites and bacteria is >not in the processing, it is in the impure water that >is used in packaging it. Cite source please. Were this the truly case, the tofu would have virtually no shelf life, as it would spoil and discolor on its way to market, and would be unfit for sale. It would also be interesting to hear how this foul water is procured. Tofu factories use water from the local water supply (it would drive up costs exponentially to bring it in from an outside source), which is closely monitored by industrial microbiologists to ensure the local populace doesn't become ill, or worse, from its ingestion. The sealed and packaged tofu is then boiled before *and* after sealing. Add to this that many people eat raw tofu without experiencing any difficulty unless they have allergies or are otherwise intolerant to soy. See: http://www.soyfoods.org/news/presentations/NC_MN_1114.pdf Packaging the Tofu • The tofu cubes are inserted into plastic trays that are filled with clean water. • A plastic film is applied on top to seal the packages. http://www.prosoya.com/faq.htm#17 What is the most economical form of packaging? For liquid products, it is polyethylene film pouch packaging, either using manually operated heat sealer, or automatic form-fill-seal machines. The product needs to be pasteurized and properly refrigerated for good shelf life - up to 3 weeks. You can also use returnable/non-returnable glass or plastic bottles and fill them manually. Proper refrigeration is again required. Here's a very interesting article on a new method of sterilization. http://ss.jircas.affrc.go.jp/english/publication/highlights/2001/2001_13/index.p\ df anti-microbial activity, heat-resistant bacteria, hypochlorous acid, mixed electrolyzed water, sterilization Objectives As a traditional food, tofu is an important part of Asian diets and has now achieved popularity worldwide due to its nutritional value, as it is high in protein, with essential amino acids and isoflavone. However, tofu products decay easily and have a very limited shelf life. To control microorganisms in tofu manufacture, electrolyzed water (EW) was applied at the soybean soaking phase of packed tofu processing. The available chlorine in EW, which is a mixture of hypochlorous ions, hypochlorous acid and chlorine, acts as a sterilizer. The Division focused on the anti-microbial activity of available chlorine and on the distribution pattern in response to pH levels. Under weak acidic conditions around pH 6.5, concentrations of chlorine and hypochlorous ions become minimal, making EW more stable and active as a bactericide. Results Acidic EW (pH 2.1; oxidation reduction potential, 1185mv; available chlorine, 100 ppm) and alkaline EW (pH 11.7; oxidation reduction potential, -120mv) were prepared by electrolysis of 0.075% sodium chloride solution. Mixed EW (pH 6.5; oxidation reduction potential, 891mv; available chlorine, 50 ppm) was prepared by mixing acidic and alkaline EW to adjust pH levels to 6.5. Sterilization effects during soybean soaking and the quality of soymilk and tofu produced from soybeans soaked in three types of EW were analyzed. Acidic EW and mixed EW were very effective in killing all microorganisms in soybeans and kept the soaking water aseptic (Fig. 1). Tofu consistencies produced from acidic EW and alkaline EW soaking were lower than the those obtained from mixed EW and sterilized water soaking (Table 1). We conclude that mixed EW is the most effective disinfectant among the three types of electrolyzed water due to weak acidic pH values, stability, and the lack of damage to soymilk and tofu. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2006 Report Share Posted July 16, 2006 I buy White Wave at my local Fred Meyer in Seattle WA. Peace, Diane , HeatherJoy Harings <theheelingtouch2000 wrote: > > Does anyone buy or know of the brand White Wave Organic Tofu? It is packaged and sold all over (seems to be the most common brand out there?)? Quote Link to comment Share on other sites More sharing options...
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