Digest Number 276

[Guest guest]

At 07:50 06.10.00 +0000, you wrote:

>Don't laugh, but how do you make cream soups/thin white sauce without milk,

>or does this require milk? I do use cows' milk in cooking occasionally, but

>I'm trying to limit it. Mainly because I have allergies and especially when

>I have a cold because I was always told that milk increased the production of

>pleghm/mucous. (Not sure if that is true or an old-wive's tale though.)

>

>If you are supposed to use milk, if I use soy milk or rice milk will that

>work as well? It should not have the same negative effects as regular milk

>then, right?

 

You should be able to use rice or soy milk. Personally, I don't find

that dairy has any such effect on me, but some of my friends do. So...I

would say it's *not* an old wive's tale, but only true in part.

 

Brandel

[Guest guest]

NO THAT'S NOT correct. Tofu has NOT been eaten for thousands of years,

only the fermented forms of soy have. Tofu is a relatively recent

development ( a few centuries) & the Chinese/Japanese do NOT eat it

daily & when they do, the usualy eat it together with meat or fish. This

helps prevent the dietary/nutrition imbalance/lack that tofu alone would

cause.

YB

 

 

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> Message: 3 Fri, 4 Mar 2005 09:26:08 -0800 " serene (Sandra

> Vannoy) " <serene Re: Digest Number 273

> Phillipa wrote:

>

>>>I eat a lot of soy. tofu, soy milk, tempeh, and the like.. the only

>>>fermented soy product I can think of is soy sauce. Can you please explain?

>>

>>

> Tempeh is fermented. And there is a lot of debate over the

> healthfulness of soy, but like many things, I think it's fine in

> moderation. People have been eating tofu for thousands of years. It's

> not gonna kill ya.

>

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