Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 Don't write me off, I'm writing this for a unrepentant vegen friend. The question: does fermentation offset the bad qualities of soy milk? Could a person who wanted to avoid mammal products actually benefit from soy milk yogurt or could they at least 'enjoy its creaminess' without getting 'all' the bad effects of soy? Thanks _Allan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 I don't know the answer to your question, but I think making homemade almond or rice milk yogurt or kefir would be much better for your vegan friend. Soy Milk Yogurt? Don't write me off, I'm writing this for a unrepentant vegen friend. The question: does fermentation offset the bad qualities of soy milk? Could a person who wanted to avoid mammal products actually benefit from soy milk yogurt or could they at least 'enjoy its creaminess' without getting 'all' the bad effects of soy? Thanks _Allan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 Allan- A couple of the bad qualities to some degree, but if this person intends to use soy products as a substantial calorie source, no amount of fermentation is going to save him or her. >The question: does fermentation offset the bad qualities of soy milk? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 --- In , Idol <Idol@c...> wrote: > Allan- > > A couple of the bad qualities to some degree, but if this person intends to > use soy products as a substantial calorie source, no amount of fermentation > is going to save him or her. > > >The question: does fermentation offset the bad qualities of soy milk? > > - @@@@@@@@@@@@@@@ the only bad qualities offset by fermentation are phytates and antitrypsin. any bad qualities that come from the processing to make soy milk won't be affected at all by fermentation. if it's industrially produced soymilk then i think it's the high temps (effect on amino acids and maybe other stuff i don't know about) and possibly nasty secondary ingredients, but i imagine it's theoretically possible to make it one's self and avoid these common extrinsic problems with soy milk. the phytoestrogen content won't be changed by fermentation, and this is definitely the biggie for soy, whether bad or good, but definitely bad in some cases, and i think the phytoestrogens are also the root of the thyroid effects. needless to say, is on the money about almond milk, which is far superior to soy nutritionally. almond milk (made with well- soaked almonds) is good stuff. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2004 Report Share Posted January 8, 2004 @@@@@@@@@ How can whey form without the presence of dairy? -Terry @@@@@@@@@@@@@ @@@@@@@@@@ > It's in the culture- probiotics, lactic acid etc.. @@@@@@@@@@@@@@@ that doesn't make it whey! kimchi juice has no whey, and if some was used in the beginning, none extra is created... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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