Re: fermented soy

[Guest guest]

>

> Not only fermented, but fermented by artisans who took up to 3 years

in

> the process.

By this you mean the education, correct? Of miso, natto,

and tempeh, only miso takes years to get to the end product.

The others just a couple days.

> Would love to know the exact process, but suppose would

> have to go to Japanese fermentation school.

Tempeh is pretty easy. The hardest part is the dehulling.

Then you incubate at 85-90F for 24 hours and deliciousness

is the result.

-

[Guest guest]

No, tofu is not made via fermentation,

though it can be fermented after the fact:

http://en.wikipedia.org/wiki/Tofu

Here is a well-referenced, objective, analysis of soy beans:

http://www.whfoods.com/genpage.php?tname=foodspice & dbid=79

-

> > >

> > > Not only fermented, but fermented by artisans who

> > took up to 3 years

> > in

> > > the process.

> >

> > By this you mean the education, correct? Of miso,

> > natto,

> > and tempeh, only miso takes years to get to the end

> > product.

> > The others just a couple days.

> >

> > > Would love to know the exact process, but suppose

> > would

> > > have to go to Japanese fermentation school.

> >

> > Tempeh is pretty easy. The hardest part is the

> > dehulling.

> > Then you incubate at 85-90F for 24 hours and

> > deliciousness

> > is the result.

> >

> >

> > -

> >

> >

> >

> >

>

>

> Ratan Singh

> Phone: 91 141 2652561

> Address: 7- NA- 16

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> Jaipur- 302004 INDIA

> ----------

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>

[Guest guest]

Sorry to hear that. I find homemade tempeh to have a

great mushroom-like flavor and a certain richness not

present in the store-bought stuff.

-

>

> ,

> I made tempeh once. I cracked the soybeans in my grain mill and then seemed

> like I spent eternity dehulling them.

>

> I don't agree on the deliciousness result. It still had that ineffable soy

> taste to me. For me, palatable is a better description.

>

> Lynn

>

> > Tempeh is pretty easy. The hardest part is the

> > dehulling.

> > Then you incubate at 85-90F for 24 hours and

> > deliciousness

> > is the result.

> >

> > -

>

[Guest guest]

>

> ,

> Oh it was far superior to the store-bought stuff. Perhaps if I had prepared

> it in the right broth afterwards it would have tasted richer. I far prefer

> the taste of actual mushrooms and meat though.

I don't use a broth to get it rich. It's just naturally how it tastes.

> Since I adhere to the WAPF

> tenets, I didn't see the benefit of spending so many hours making tempeh

> when I don't think it offers a nutritional advantage. If I was still a

> semi-veg, that would change the equation.

>

> Do you have any tips on how to crack the bean and dehull it so the dehulling

> part is not so laborious?

I use a food processor to break it up. It's not really important that you

skim the hulls either. Leaving them just provides extra fiber. The idea

is to expose the innards of the beans to the mold spores.

By the way, tempeh can also be made with other beans instead.

-

[Guest guest]

Tofu is not fermented.

Allyn

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From:

[mailto: ] On Behalf Of

amandaplease@...

Sent: Saturday, July 15, 2006 10:30 PM

Subject: fermented soy

While I was getting goat milk and we were discussing the soy in the goats'

feed, another customer said that fermented soy like miso, tempeh, and tofu

are fine to eat because they are fermented, which I knew already. It's the

tofu part I didn't know. Is tofu considered a fermented product? I know

there are differing opinions on the soy topic. Some say avoid it ALL and

some say consume it ONLY if it is fermented. What do you think?

amanda

[Guest guest]

Tofu in stores is not fermented, though in japan they did ferment

tofu sometimes after it was made. A delicacy over there is fermented

tofu with live worms in it (I really forget where I heard that but

pretty sure its true...probably from a book).

I personally just eat miso and shoyu, both raw, and think they are

very healthy condiments.

Tempeh tastes good but you have to eat a lot more soy but you can also

make tempeh from other beans or even grains. I am pretty sure tempeh

may still have an effect on the thyroid but the islanders were fine

since they probably had a diet with good amounts of iodine and always

ate it fried in coconut oil.

-

>

>

>

> While I was getting goat milk and we were discussing the soy in the

goats'

> feed, another customer said that fermented soy like miso, tempeh,

and tofu

> are fine to eat because they are fermented, which I knew already.

It's the

> tofu part I didn't know. Is tofu considered a fermented product? I know

> there are differing opinions on the soy topic. Some say avoid it ALL and

> some say consume it ONLY if it is fermented. What do you think?

>

> amanda

>

[Guest guest]

There are multiple reasons to avoid soy, not just the phytoestrogens

that imbalance the hormones in the body; some 90% of the soy in this

country is genetically modified. Monsanto and their buddies are

mostly controlling the research on the safety of GM soy, but there's

a good book, " Seeds of Deception " that goes way into the negative

health effects of eating genetically modified products. They can't

isolate the reason, but GM soy causes pre cancerous changes in the

lining of the digestive system; in feeding studies independant of

Monsanto the animals had to be force fed soy and they died. There's

even a study of a mother rat fed soy and there are pictures of her

offspring which are stunted and deformed.

For other proof, members of the heritage turkey group I'm in are all

in consensus that if you feed turkeys soy in their feed they'll be

sterile, the eggs won't hatch, or there will be problems with the

chicks. Another person told me they started feeding their barn cats

soy and after awhile they didn't have kittens that lived anymore.

I wouldn't trust even tempeh made with GM soy.

>

>

>

> While I was getting goat milk and we were discussing the soy in

the goats'

> feed, another customer said that fermented soy like miso, tempeh,

and tofu

> are fine to eat because they are fermented, which I knew already.

It's the

> tofu part I didn't know. Is tofu considered a fermented product? I

know

> there are differing opinions on the soy topic. Some say avoid it

ALL and

> some say consume it ONLY if it is fermented. What do you think?

>

> amanda

>

[Guest guest]

There has been some increased interest in Fermented Soy products on this list.

My previous e-mails pointed out that Fermented Soy, namely Genestein, had a lot

of good references behind its use.

I did, and still, question the use of very costly products and know that there

are less-costly products containing these Isoflavones being spoken of. When

the Haelen site is checked one finds the references to Fermented Soy Isoflavones

is the detailed part of the 'benefit' they speak to.

When I took Soy Isoflavones I used a high-Genestein content product from

VitaminShoppe. These were capsules with the highest dose of Genestein I could

find. The cost is approximately $32 for 120 capsules each providing 40 mgs of

Genestein and lesser amounts of the other Isoflavones. The serving size is one

capsule. I am awaiting their response whether or not this is Fermented. The

problem with a lot of things we do alternatively is that we often take things in

conjunction with other things and also with diet changes and cannot be sure

which has helped. It would be useful to know which helped the most.

Most other product I have researched average 8-10 mgs of Genestein.

Hopefully one of our list members with experience treating cancer patients, and

has experience with Soy Isoflavones, will fill us in on this subject as well as

whether or not we should use Fermented Soy rather than another form and whether

or not that matters when taking something like the above type product..

Joe C.

[Guest guest]

My doctor was born in Japan. You can use natto for bloodclots(12 hours), digestion o K-2 for bone repair without worrying about the soy. She didn't want me using soy either but it is only the enzymes left in natto. She has patients allergic to soy like she is herself that use it daily. She actually eats the natto daily but that is more expensive than supplements. I have been on natto 4 years after having 7 bloodclots in a year. Pam

On Thu, Mar 31, 2011 at 4:43 AM, <ldanaila@...> wrote:

 

I have to take vitamin K2 for my osteopenia and the brands who are making K2 use as ingredients natto, a Japanese fermented soybean.Is the fermented soybean safer than the soy?

is http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-mcg-60-Veggie-Caps/9404?at=0

[Guest guest]

Mercola has taken a position that fermented soy is safe.AnneOn Mar 31, 2011, at 8:05 PM, Pamela Valley wrote:

My doctor was born in Japan. You can use natto for bloodclots(12 hours), digestion o K-2 for bone repair without worrying about the soy. She didn't want me using soy either but it is only the enzymes left in natto. She has patients allergic to soy like she is herself that use it daily. She actually eats the natto daily but that is more expensive than supplements. I have been on natto 4 years after having 7 bloodclots in a year. Pam

On Thu, Mar 31, 2011 at 4:43 AM, <ldanaila@...> wrote:

I have to take vitamin K2 for my osteopenia and the brands who are making K2 use as ingredients natto, a Japanese fermented soybean.Is the fermented soybean safer than the soy?

is http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-mcg-60-Veggie-Caps/9404?at=0

[Guest guest]

I have Hashimoto so that's why I'm worried; do you have Hashi'? How much do you

take?

>

> >

> >

> > I have to take vitamin K2 for my osteopenia and the brands who are making

> > K2 use as ingredients natto, a Japanese fermented soybean.Is the fermented

> > soybean safer than the soy?

> >

> > is

> >

http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-mcg-60-Veggie-Ca\

ps/9404?at=0

> >

> >

> >

> >

> >

>

[Guest guest]

Mercola is Overrated. He is trendy and sometimes speaks Without having all the facts. Sent from my iPhone 4On Apr 1, 2011, at 2:20 AM, Anne Seals <anneseals@...> wrote:

Mercola has taken a position that fermented soy is safe.AnneOn Mar 31, 2011, at 8:05 PM, Pamela Valley wrote:

My doctor was born in Japan. You can use natto for bloodclots(12 hours), digestion o K-2 for bone repair without worrying about the soy. She didn't want me using soy either but it is only the enzymes left in natto. She has patients allergic to soy like she is herself that use it daily. She actually eats the natto daily but that is more expensive than supplements. I have been on natto 4 years after having 7 bloodclots in a year. Pam

On Thu, Mar 31, 2011 at 4:43 AM, <ldanaila@...> wrote:

I have to take vitamin K2 for my osteopenia and the brands who are making K2 use as ingredients natto, a Japanese fermented soybean.Is the fermented soybean safer than the soy?

is http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-mcg-60-Veggie-Caps/9404?at=0

[Guest guest]

I totally believe fermented is safe, based on the evidence presented by a

large number of doctors and practitioners, including my own

acupuncturist/ND. --

At 01:20 AM 4/1/2011, you wrote:

>Mercola has taken a position that fermented soy is safe.

>

>Anne

>

>On Mar 31, 2011, at 8:05 PM, Pamela Valley wrote:

>

>>

>>

>>My doctor was born in Japan. You can use natto for bloodclots(12 hours),

>>digestion o K-2 for bone repair without worrying about the soy. She

>>didn't want me using soy either but it is only the enzymes left in natto.

>>She has patients allergic to soy like she is herself that use it daily.

>>She actually eats the natto daily but that is more expensive than

>>supplements. I have been on natto 4 years after having 7 bloodclots in a

>>year. Pam

>>

>>On Thu, Mar 31, 2011 at 4:43 AM,

>><<mailto:ldanaila@...>ldanaila@...> wrote:

>>

>>

>>I have to take vitamin K2 for my osteopenia and the brands who are making

>>K2 use as ingredients natto, a Japanese fermented

>><http://soybean.Is>soybean.Is the fermented soybean safer than the soy?

>>

>>is

>><http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-mcg-60-Veggie\

-Caps/9404?at=0>http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-\

mcg-60-Veggie-Caps/9404?at=0

>>

>>

>>

>>

>

>

>

>

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Yes, we have recently discussed this on this list. Howver, Mercola is far

from the only source who says fermented soy is safe, as I noted in my

previous email.

--

>Mercola is Overrated. He is trendy and sometimes speaks Without having all

>the facts.

>

>

>Sent from my iPhone 4

>

>

>On Apr 1, 2011, at 2:20 AM, Anne Seals

><<mailto:anneseals@...>anneseals@...> wrote:

>

>>

>>

>>Mercola has taken a position that fermented soy is safe.

>>

>>Anne

>>

>>On Mar 31, 2011, at 8:05 PM, Pamela Valley wrote:

>>

>>>

>>>

>>>My doctor was born in Japan. You can use natto for bloodclots(12 hours),

>>>digestion o K-2 for bone repair without worrying about the soy. She

>>>didn't want me using soy either but it is only the enzymes left in

>>>natto. She has patients allergic to soy like she is herself that use it

>>>daily. She actually eats the natto daily but that is more expensive than

>>>supplements. I have been on natto 4 years after having 7 bloodclots in a

>>>year. Pam

>>>

>>>On Thu, Mar 31, 2011 at 4:43 AM,

>>><<mailto:ldanaila@...>ldanaila@...> wrote:

>>>

>>>

>>>I have to take vitamin K2 for my osteopenia and the brands who are

>>>making K2 use as ingredients natto, a Japanese fermented

>>><http://soybean.Is>soybean.Is the fermented soybean safer than the soy?

>>>

>>>is

>>><http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45-mcg-60-Veggi\

e-Caps/9404?at=0>http://www.iherb.com/Doctor-s-Best-Natural-Vitamin-K2-Menaq7-45\

-mcg-60-Veggie-Caps/9404?at=0

>>>

>>>

>>>

>>>

>

>

>

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste