Closet Soybean Eater

[Guest guest]

Thanks for posting the John Robbins article. Before my introduction to RAW,

I had a long love affair with soybeans. However, everyone in the RAW

community shudders at the mention of the word 'soy'. Monsanto has tainted

much of the world's soy supply with their genetically modified " Round-Up

Ready Soy. " (This means that farmers can plant this genetically Frankenstein

plant in their fields and then douse all of their fields with the herbicide

ROUND-UP repeatedly, killing all living things but their " Round-Up Ready

Soy. " Studies by the British Allergy Foundation found that since this

version of soy has been introduced into the food system, allergies to soy

have shot up dramatically.) However, if you buy only non-GMO organic soy

products, you should be able to drastically reduce these issues.

 

There are a lot of rumours out there and I was wondering if anyone else had

any good info about soy. I have heard people say that soybeans should not be

eaten raw. However, I love raw edamame. Fresh yummy juicy beans! But all of

my raw foodist friends freak when I tell them that I found some raw organic

non-GMO fresh soy beans and am going to chow down.

 

The most frequent issue I here is that the soy proteins are too close to

estrogen causing an increase cancer risk, but I have never heard that from a

reputable source. I think Monsanto's actions are criminal and the

cross-fertilization issue is a serious threat to the global supply. But

supporting positively the non-GMO strains can help fight this.

 

Does anyone know if there are any GENUINE health issues with eating raw

organic non-GMO soy beans?

 

Does anyone have any favorite preparations?

 

Does anyone sprout or are fresh soft beans with the skins removed okay for

removing the inhibitors?

 

We have twelve acres of farm and I am thinking about putting in a field of

good non-GMO soy so that we can have yummy fresh beans all the time.

 

Anyone know why not?

 

 

***********************************************************

 

Tom Spontelli

Instructor

Ann Wigmore Natural Health Institute

 

Aguada PR 00602 USA

 

www.AnnWigmore.org

 

Two week Living Foods Lifestyle Certification Program on tropical beach at

one of the world's most respected Lifing Foods Institutes.

 

***********************************************************

[Guest guest]

The estrogen in soy can be a big issue for me. I get heavy, painful,

long (like 7 or 8 days)periods. I used to when i ate it anyhow. I

have a friend who had a severe case of endomitriosis and was told not

to eat it. Her condition improved when she stopped.

 

That's the only drawback I know about for sure, and that's mostly

from personal experience.

 

Bridgitte

 

 

rawfood , Tom Spontelli <outreach wrote:

>

> Thanks for posting the John Robbins article. Before my introduction

to RAW,

> I had a long love affair with soybeans. However, everyone in the RAW

> community shudders at the mention of the word 'soy'. Monsanto has

tainted

> much of the world's soy supply with their genetically

modified " Round-Up

> Ready Soy. " (This means that farmers can plant this genetically

Frankenstein

> plant in their fields and then douse all of their fields with the

herbicide

> ROUND-UP repeatedly, killing all living things but their " Round-Up

Ready

> Soy. " Studies by the British Allergy Foundation found that since

this

> version of soy has been introduced into the food system, allergies

to soy

> have shot up dramatically.) However, if you buy only non-GMO

organic soy

> products, you should be able to drastically reduce these issues.

>

> There are a lot of rumours out there and I was wondering if anyone

else had

> any good info about soy. I have heard people say that soybeans

should not be

> eaten raw. However, I love raw edamame. Fresh yummy juicy beans!

But all of

> my raw foodist friends freak when I tell them that I found some raw

organic

> non-GMO fresh soy beans and am going to chow down.

>

> The most frequent issue I here is that the soy proteins are too

close to

> estrogen causing an increase cancer risk, but I have never heard

that from a

> reputable source. I think Monsanto's actions are criminal and the

> cross-fertilization issue is a serious threat to the global supply.

But

> supporting positively the non-GMO strains can help fight this.

>

> Does anyone know if there are any GENUINE health issues with eating

raw

> organic non-GMO soy beans?

>

> Does anyone have any favorite preparations?

>

> Does anyone sprout or are fresh soft beans with the skins removed

okay for

> removing the inhibitors?

>

> We have twelve acres of farm and I am thinking about putting in a

field of

> good non-GMO soy so that we can have yummy fresh beans all the time.

>

> Anyone know why not?

>

>

> ***********************************************************

>

> Tom Spontelli

> Instructor

> Ann Wigmore Natural Health Institute

>

> Aguada PR 00602 USA

>

> www.AnnWigmore.org

>

> Two week Living Foods Lifestyle Certification Program on tropical

beach at

> one of the world's most respected Lifing Foods Institutes.

>

> ***********************************************************

>

[Guest guest]

My experience is that it caused extreme fatigue because it slows the

metabolism. It also caused weight gain. Several decades ago, farmers

started feeding soybeans to cows to fatten them up. I don't need that

so I stay as far away from soy as possible. I have been eating raw for

a little more than 10 months. I have been off soy for, probably, four

years.

 

From the days of making tofu, I learned that soybeans must be cooked

to destroy the toxins that are present in raw ones. That might be

something to consider when you have the urge to eat them without

cooking.

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Bridgitte " <syndactylcat wrote:

>

> The estrogen in soy can be a big issue for me. I get heavy,

painful,

> long (like 7 or 8 days)periods. I used to when i ate it anyhow. I

> have a friend who had a severe case of endomitriosis and was told

not

> to eat it. Her condition improved when she stopped.

>

> That's the only drawback I know about for sure, and that's mostly

> from personal experience.

>

> Bridgitte

>

>

> rawfood , Tom Spontelli <outreach@> wrote:

> >

> > Thanks for posting the John Robbins article. Before my

introduction

> to RAW,

> > I had a long love affair with soybeans. However, everyone in the

RAW

> > community shudders at the mention of the word 'soy'.

[Guest guest]

 

rawfood [rawfood ] On Behalf Of

jerushy1944

Wednesday, May 03, 2006 7:30 PM

rawfood

[Raw Food] Re: Closet Soybean Eater

 

<quote>

....

 

" From the days of making tofu, I learned that soybeans must be cooked

to destroy the toxins that are present in raw ones. "

 

</quote>

 

This is the exact same kind of unsubstantiated " urban legend " stuff that

just cripples the raw food community. Of almost every raw seed or vegetable,

I have heard someone say that it has to be cooked " to destroy the toxins "

and I have heard someone else cooking destroys the nutrition. Round and

round they go.

 

I appreciate those who have shared their personal experience. That means a

lot to me.

 

I have been trying to find the science beyond such proclamations as

mentioned above.

 

Here is a site devoted to destroying the evil conspiracy of the " Soy

Industry " (Just like the RNC does with the democrats, this group depicts the

" Soy Industry " as Darth Vader.)

 

http://www.soyonlineservice.co.nz/index.htm

 

Yet, a lot of science that they point to is countered elsewhere, including

by rawfoods.com

 

 

ANTI-NUTRIENTS IN SPROUTED LEGUMES

As far as the sprouts of other legumes go, the only other toxins for which

any concern has been raised is for a class know as anti-nutrients. These are

substances that bind enzymes or nutrients and inhibit the absorption of the

nutrients. The commonly alleged anti-nutrients are protease inhibitors,

amylase inhibitors, phytic acid, and polyphenolic compounds such as tannins.

With proper soaking and germination, none of these are anything to worry

about. Around the world, studies have been and are being conducted on the

use of germinated seeds as a low-cost, highly nutritive source of human

food. It is well established that when legumes are properly soaked and

germinated, their nutritive value increases greatly, usually to levels equal

to or exceeding those of the cooked bean. (Nutritive value is the ability of

food to provide a usable form of nutrients: protein, carbohydrates,

vitamins, and minerals). This has been shown for mung bean, lentil, chickpea

(garbanzo bean), cowpea (blackeye pea), pigeon pea, fava bean, fenugreek

seeds (a member of the pea family), green & black gram, kidney bean, moth

bean, rice bean, soybean, and legumes in general. The increase in nutritive

value in the raw sprouted seed is due to an explosion of enzyme activity,

which breaks down the storage-protein and starch in the seed into amino

acids, peptides, and simpler carbohydrates needed for the seed to grow. The

seed is literally digesting its own protein and starch and creating amino

acids in the process. Because of this process, sprouted seeds are

essentially a predigested food. At the same time, the anti-nutritional

factors such as enzyme inhibitors and other anti-nutrients are greatly

decreased to insignificant levels or to nothing. Soaking alone causes a

significant decrease in anti-nutrients, as the anti-nutrients are leached

into the soak water. Soaking for 18 hours removed 65% of hemagglutinin

activity in peas.Soaking for 24 hours at room temperature removed 66% of the

trypsin (protease) inhibitor activity in mung bean, 93% in lentil, 59% in

chickpea, and 100% in broad bean. Then as germination proceeds,

anti-nutrients are degraded further to lower levels or nothing. Soaking for

12 hours and 3 - 4 days of germination completely removed all hamagglutinin

activity in mung beans and lentil. Soaking for 10 hours and germination for

3 days completely removed amylase inhibitor in lentils. Normal cooking

removes most or all of the anti-nutrients.

[Guest guest]

Tom, it's obvious to me that you want to eat soybeans and just as

obvious that I don't. Once again, there is no law against eating them

in any form you want to. You can have mine, too! You asked the

question, I answered. You choose your way, I choose mine. I eat the

foods that don't have to be altered to be nutritious.

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , Tom Spontelli <outreach wrote:

>

>

> rawfood [rawfood ] On

Behalf Of

> jerushy1944

> Wednesday, May 03, 2006 7:30 PM

> rawfood

> [Raw Food] Re: Closet Soybean Eater

>

> <quote>

> ...

>

> " From the days of making tofu, I learned that soybeans must be

cooked

> to destroy the toxins that are present in raw ones. "

>

> </quote>

>

> This is the exact same kind of unsubstantiated " urban legend " stuff

that

> just cripples the raw food community. Of almost every raw seed or

vegetable,

> I have heard someone say that it has to be cooked " to destroy the

toxins "

> and I have heard someone else cooking destroys the nutrition. Round

and

> round they go.

>

> I appreciate those who have shared their personal experience. That

means a

> lot to me.

>

> I have been trying to find the science beyond such proclamations as

> mentioned above.

>

> Here is a site devoted to destroying the evil conspiracy of the " Soy

> Industry " (Just like the RNC does with the democrats, this group

depicts the

> " Soy Industry " as Darth Vader.)

>

> http://www.soyonlineservice.co.nz/index.htm

>

> Yet, a lot of science that they point to is countered elsewhere,

including

> by rawfoods.com

>

>

> ANTI-NUTRIENTS IN SPROUTED LEGUMES

> As far as the sprouts of other legumes go, the only other toxins for

which

> any concern has been raised is for a class know as anti-nutrients.

These are

> substances that bind enzymes or nutrients and inhibit the absorption

of the

> nutrients. The commonly alleged anti-nutrients are protease

inhibitors,

> amylase inhibitors, phytic acid, and polyphenolic compounds such as

tannins.

> With proper soaking and germination, none of these are anything to

worry

> about. Around the world, studies have been and are being conducted

on the

> use of germinated seeds as a low-cost, highly nutritive source of

human

> food. It is well established that when legumes are properly soaked

and

> germinated, their nutritive value increases greatly, usually to

levels equal

> to or exceeding those of the cooked bean. (Nutritive value is the

ability of

> food to provide a usable form of nutrients: protein, carbohydrates,

> vitamins, and minerals). This has been shown for mung bean, lentil,

chickpea

> (garbanzo bean), cowpea (blackeye pea), pigeon pea, fava bean,

fenugreek

> seeds (a member of the pea family), green & black gram, kidney bean,

moth

> bean, rice bean, soybean, and legumes in general. The increase in

nutritive

> value in the raw sprouted seed is due to an explosion of enzyme

activity,

> which breaks down the storage-protein and starch in the seed into

amino

> acids, peptides, and simpler carbohydrates needed for the seed to

grow. The

> seed is literally digesting its own protein and starch and creating

amino

> acids in the process. Because of this process, sprouted seeds are

> essentially a predigested food. At the same time, the anti-

nutritional

> factors such as enzyme inhibitors and other anti-nutrients are

greatly

> decreased to insignificant levels or to nothing. Soaking alone

causes a

> significant decrease in anti-nutrients, as the anti-nutrients are

leached

> into the soak water. Soaking for 18 hours removed 65% of

hemagglutinin

> activity in peas.Soaking for 24 hours at room temperature removed

66% of the

> trypsin (protease) inhibitor activity in mung bean, 93% in lentil,

59% in

> chickpea, and 100% in broad bean. Then as germination proceeds,

> anti-nutrients are degraded further to lower levels or nothing.

Soaking for

> 12 hours and 3 - 4 days of germination completely removed all

hamagglutinin

> activity in mung beans and lentil. Soaking for 10 hours and

germination for

> 3 days completely removed amylase inhibitor in lentils. Normal

cooking

> removes most or all of the anti-nutrients.

>

[Guest guest]

Thanks for posting this information, Tom.

I'd like to recommend http://www.sproutpeople.com/ in regards to this subject;

they sell every possible bean, legume, seed and nut for sprouting, 100% organic.

They also educate to the same degree, based on the information Tom provided,

leaving nothing to wonder about.

-Tiffany Lohr

 

Tom Spontelli <outreach wrote:

rawfood [rawfood ] On Behalf Of

jerushy1944

Wednesday, May 03, 2006 7:30 PM

rawfood

[Raw Food] Re: Closet Soybean Eater

<quote>

" From the days of making tofu, I learned that soybeans must be cooked

to destroy the toxins that are present in raw ones. "

</quote>

This is the exact same kind of unsubstantiated " urban legend " stuff that

just cripples the raw food community. Of almost every raw seed or vegetable,

I have heard someone say that it has to be cooked " to destroy the toxins "

and I have heard someone else cooking destroys the nutrition. Round and

round they go.

I appreciate those who have shared their personal experience. That means a

lot to me.

I have been trying to find the science beyond such proclamations as

mentioned above.

Here is a site devoted to destroying the evil conspiracy of the " Soy

Industry " (Just like the RNC does with the democrats, this group depicts the

" Soy Industry " as Darth Vader.)

http://www.soyonlineservice.co.nz/index.htm

Yet, a lot of science that they point to is countered elsewhere, including

by rawfoods.com

 

ANTI-NUTRIENTS IN SPROUTED LEGUMES

As far as the sprouts of other legumes go, the only other toxins for which

any concern has been raised is for a class know as anti-nutrients. These are

substances that bind enzymes or nutrients and inhibit the absorption of the

nutrients. The commonly alleged anti-nutrients are protease inhibitors,

amylase inhibitors, phytic acid, and polyphenolic compounds such as tannins.

With proper soaking and germination, none of these are anything to worry

about. Around the world, studies have been and are being conducted on the

use of germinated seeds as a low-cost, highly nutritive source of human

food. It is well established that when legumes are properly soaked and

germinated, their nutritive value increases greatly, usually to levels equal

to or exceeding those of the cooked bean. (Nutritive value is the ability of

food to provide a usable form of nutrients: protein, carbohydrates,

vitamins, and minerals). This has been shown for mung bean, lentil, chickpea

(garbanzo bean), cowpea (blackeye pea), pigeon pea, fava bean, fenugreek

seeds (a member of the pea family), green & black gram, kidney bean, moth

bean, rice bean, soybean, and legumes in general. The increase in nutritive

value in the raw sprouted seed is due to an explosion of enzyme activity,

which breaks down the storage-protein and starch in the seed into amino

acids, peptides, and simpler carbohydrates needed for the seed to grow. The

seed is literally digesting its own protein and starch and creating amino

acids in the process. Because of this process, sprouted seeds are

essentially a predigested food. At the same time, the anti-nutritional

factors such as enzyme inhibitors and other anti-nutrients are greatly

decreased to insignificant levels or to nothing. Soaking alone causes a

significant decrease in anti-nutrients, as the anti-nutrients are leached

into the soak water. Soaking for 18 hours removed 65% of hemagglutinin

activity in peas.Soaking for 24 hours at room temperature removed 66% of the

trypsin (protease) inhibitor activity in mung bean, 93% in lentil, 59% in

chickpea, and 100% in broad bean. Then as germination proceeds,

anti-nutrients are degraded further to lower levels or nothing. Soaking for

12 hours and 3 - 4 days of germination completely removed all hamagglutinin

activity in mung beans and lentil. Soaking for 10 hours and germination for

3 days completely removed amylase inhibitor in lentils. Normal cooking

removes most or all of the anti-nutrients.