Isabelle re: fermented tofu etc.

[Guest guest]

re: tofu. It seems the long fermentation process counteracts the

effects of natural toxins in soya. Perhaps you can persuade the

restaurant owners to write down a recipe for you if you can convince

them it's a matter of health. Either alcohol, or other substances, is

used to ferment soya. I don't know if all of it is " stinky " and strong

tasting, but if it is, it will also affect your breath. I'm sure that

with enough requests, some enterprising American will come up with a

way to make fermented soya tasty and nice to be around. Natural soya

appears to use up more than iodine. Those on thyroid medication are

cautioned they might need to take 25% more when tofu is part of their

diet. Interesting to note, the anti-tofu articles were written by

alternative health people shortly after the USDA gave its blessing to

natural tofu and its benefits. (???) We grow an awful lot of

soybeans in this country.

Lee