Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Isn't " Tofu " the fermented form of soya? Is it correct: Soya is goiterogenic but its fermented form is not. Ratan. --- <truepatriot@...> wrote: > > > > > 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 Jawahar Nagar Jaipur- 302004 INDIA ---------- - Certificate in Food & Nutrition; - Author of " Nutrition & Supplements in Major Mental Illnesses " ; - M.A. (Psychol), Postgraduate Diploma in Medical & Social Psychology, Ph.D.; - Certified Behavior Therapist (from late Prof. J. Wolpe's Unit, Temple University Medical School, Philadelphia, USA); - Hypnotist, Biofeedback and Meditation Therapist. - Family, Marital and Sex Therapist. ->Consultant Nutritional & Clinical Psychologist in Jaipur Hospital, India. psych_58@..., www.jaipurmart.com/trade/meditationandhealth, meditationandcancer-subscribeegroups __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Tofu is not fermented, is more like making cheese than anything else. The beans are soaked in water overnight, then ground (i used a Champion Juicer). Cooked with lots of water, then strained to make soy milk. A precipitating agent is added to the soy milk (I use magnesium sulfate - Epsom salts). The milk separates into a sort of curds and whey. The " curds " are lifted off the top and ladled into a cheesecloth lined mold to drain (they can be pressed for varying amounts of time to make softer or firmer tofu) and that is how it is made by hand - the method is pretty much the way the Japanese do it. And yes, tofu suppresses thyroid. ------------------------------ On Jul 15, 2006, at 7:39 AM, psych doc wrote: > Isn't " Tofu " the fermented form of soya? > Is it correct: Soya is goiterogenic but its fermented > form is not. > Ratan. > >> ------------------------ >> 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. > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Tofu is not fermented, it is precipitated. The fermented forms are tempeh, natto, miso, and tamari. Fermentation removes many of the antinutrient properties of soy, but I don't know if it completely removes them. Lynn > Isn't " Tofu " the fermented form of soya? > Is it correct: Soya is goiterogenic but its fermented > form is not. > Ratan. > > --- <truepatriot@...> wrote: > > > > > > > > > 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. > > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 , 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. > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Somehow, I just can't bring myself to believe the health benefits of soy after reading this:The Magic Bean, thedoctorwithin.com, very well referenced, explains processing of soy in detail.LinnOn Jul 15, 2006, at 1:46 PM, wrote:No, tofu is not made via fermentation,though it can be fermented after the fact:http://en.wikipedia.org/wiki/TofuHere is a well-referenced, objective, analysis of soy beans:http://www.whfoods.com/genpage.php?tname=foodspice & dbid=79---- In iodine , psych doc <psych_58@...> wrote:>> Isn't "Tofu" the fermented form of soya? > Is it correct: Soya is goiterogenic but its fermented> form is not.> Ratan.> > --- <truepatriot@...> wrote:> > > > > >> > > 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> Jawahar Nagar> Jaipur- 302004 INDIA> ----------> - Certificate in Food & Nutrition;> - Author of "Nutrition & Supplements in Major Mental Illnesses";> - M.A. (Psychol), Postgraduate Diploma in Medical & Social Psychology, Ph.D.;> - Certified Behavior Therapist (from late Prof. J. Wolpe's Unit, Temple University Medical School, Philadelphia, USA);> - Hypnotist, Biofeedback and Meditation Therapist.> - Family, Marital and Sex Therapist.> ->Consultant Nutritional & Clinical Psychologist in Jaipur Hospital, India.> psych_58@..., > www.jaipurmart.com/trade/meditationandhealth,> meditationandcancer-subscribeegroups> >Â Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 , 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. 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? Lynn > 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. > > > > > > - > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2006 Report Share Posted July 16, 2006 I read that article on the lady with the cats. Within 2 generations they were sterile along with all the other deformations. I think she was on my raw paws group. Wish I could find it now. Allyn PRIORITY INVESTMENTS N' KOLLATERAL,INC. ALLYN FERRIS PRESIDENT <mailto:AFERRIS@...> AFERRIS@... <http://maps./py/maps.py?Pyt=Tmap & addr=4548A+WEST+VILLAGE+DR. & csz=T AMPA%2C+FL+33624 & country=us> 4548A WEST VILLAGE DR. TAMPA, FL 33624 tel: 813-961-1500 fax: 813-996-9571 mobile: 813-391-7965 <https://www.plaxo.com/add_me?u=0 & v0=0 & k0=0> Add me to your address book... <http://www.plaxo.com/signature> Want a signature like this? _____ From: [mailto: ] On Behalf Of haecklers Sent: Sunday, July 16, 2006 9:57 AM Subject: Re: fermented soy 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2011 Report Share Posted April 1, 2011 , I wouldn't go anywhere near unfermented soy, but I eat the organic natto on a daily basis (paying top dollar for the one brand that is not imported from Japan). The natto brands imported from Japan -- and which probably serve as the source for the nattokinase supplements -- are likely to use GMO soy beans, since 95% of the soybeans in Japan are imported from the U.S. Re: fermented vs unfermented soy, there's a lot on the net about this. These are definitely two different animals, the unfermented being dangerous to your health, and the fermented (esp. in natto and miso paste) being health protective and enhancing. On 4/1/2011 3:46 AM, wrote: 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-Caps/9404?at=0 > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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