Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 In a message dated 1/30/06 9:05:54 PM Eastern Standard Time, arnoldgore@... writes: > Soy is more of a condiment, > not a center of the diet. Arnold..are you certain of this? I have seen posts on other cancer lists from people who have spent time in Asia and they say that tofu is a large part of the cuisine. Please advise. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Very true. Soy dishes are more of a condiment and are typically fermented. When you do consume soy of any sort, please note that certified organic foods can contain genetically modified ingredients. Of course, the GM crops are polluting the non GM crops by cross pollination. Visit <http://www.organicconsumers.org/> to do your part to help stop the proliferation of GM crops. Lothian From: arnold Hi , The association of Soyfoods with Asian cuisine is overdone. It was used to promote soy as a substitute by the food industry. In actuality soy did not become a staple in Asian cuisine until the soy fermentation process was developed. The health benefits of the Asian diets is more attributable to large amounts of Sea vegetables, fish and fresh vegetables. Soy is more of a condiment, not a center of the diet. Now that most soy is genetrically engineered, it is even more of problem. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 After living in the orient for a while, I would tend to agree with Arnold. Once you got out in the country, I never saw a soy product and that was only a three decades back. Bruce Guilmette, PhD Survive Cancer Foundation, Inc. <http://survivecancer.net> Http://survivecancer.net Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own. Matt 6:34 (NIV) _____ From: [mailto: ] On Behalf Of szukipoo@... Sent: Monday, January 30, 2006 10:41 PM Subject: Re: [ ] Asians and Soy In a message dated 1/30/06 9:05:54 PM Eastern Standard Time, arnoldgore@... writes: > Soy is more of a condiment, > not a center of the diet. Arnold..are you certain of this? I have seen posts on other cancer lists from people who have spent time in Asia and they say that tofu is a large part of the cuisine. Please advise. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 Dear I thought that I might be the right person to answer your question. I am a Japanese who was born in Japan, grew up in Japan and currently live in Australia. I don't know about other Asian countries but for Japan, Soy is a big part of our cuisine, and I'm sure the Chinese and Koreans use Tofu a lot in their cooking. Sure, we have condiments made out of soy such as " Miso " and " Soy Sauce " and " Natto " (fermented soy beans themselves), but that's not the only soy food we consume everyday. In the process of producing Tofu from soy beans, " Yuba " and rich in fiber " Okara " are made as well. (We don't waste any part of soy beans.) For your information, the Koreans also have " Okara " as well. They don't call it " Okara " though. These foods are not as famous as Tofu is overseas, but they are important part of our diet. We have various cooked soy beans dishes as well. After the introduction of western diet, we often use soy beans to arrange some of western food into our recipes, such as " Tofu burger " , " Soy beans curry " etc. etc. If you come to Japan, you'd be eating soy food without noticing it! I hope this information would satisfy your curiosity. Missie szukipoo@... wrote: > > In a message dated 1/30/06 arnold gore writes: > > Soy is more of a condiment, > > not a center of the diet. > > Arnold..are you certain of this? I have seen posts on other cancer lists from people who have spent time in Asia and they say that tofu is a large part of the cuisine. > Please advise. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 Missie, Do you know anything about when soy was first introduced into Japanese cuisine? Is the soy nut native to Japan? or Asia? Thanks. Dolore From: " wjc1133 " I thought that I might be the right person to answer your question. I am a Japanese who was born in Japan, grew up in Japan and currently live in Australia. I don't know about other Asian countries but for Japan, Soy is a big part of our cuisine, and I'm sure the Chinese and Koreans use Tofu a lot in their cooking. Sure, we have condiments made out of soy such as " Miso " and " Soy Sauce " and " Natto " (fermented soy beans themselves), but that's not the only soy food we consume everyday. .....................Missie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 Dolore, It is said that in north-east part of China Chinese were already growing soy beans about 4-5000 years ago. It spread all around China from there and then to other Asian countries such as Korean peninsula and South east Asia. Soy beans were introduced to Japan about 2000 years ago (Yayoi era) from Korean Peninsula with rice. Soy products such as Miso and Soy sauce and their production methods are introduced to Japan from China during Nara era (710-784). Soy foods were very expensive and exceptional food for high-class people only back then. Japanese started to grow Soy beans themselves around Kamakura era (1192-1333). As Buddhism was the majour religion and people were prohibited from eating any meat, Soy beans were very important source of protein. From then on soy beans have been a majour part of our diet as a source of nutrition and as a preservative food. Tofu, Atsuage, Yuba, Okara, Kinako, Kuromame, Natto, Edamame, Abura- age are some of Soy bean food we eat in our daily life. Missie delrio wrote: Do you know anything about when soy was first introduced into Japanese cuisine? Is the soy nut native to Japan? or Asia? > Thanks. Dolore > > From: " wjc1133 " > I am a Japanese who was born in Japan, grew up in Japan...I don't know about other Asian countries but for Japan, Soy is a > big part of our cuisine, and I'm sure the Chinese and Koreans use Tofu a lot in their cooking. ........Missie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Here is a lot of information about soy: http://www.westonaprice.org/soy/index.html. According to the studies quoted here, average intake of soy in China is less than a teaspoon each day. Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 This link did not work! Can you the correct one? Thanks. Dolores From: " yoginilm " Here is a lot of information about soy: http://www.westonaprice.org/soy/index.html. According to the studies quoted here, average intake of soy in China is less than a teaspoon each day. Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2006 Report Share Posted February 23, 2006 This link worked for me; be sure to take the period off the end... http://www.westonaprice.org/soy/index.html delrio wrote: > This link did not work! Can you the correct one? > Thanks. > Dolores > > > From: " yoginilm " > Here is a lot of information about soy: > > http://www.westonaprice.org/soy/index.html. > > According to the studies quoted here, average intake of soy in China > is less than a teaspoon each day. > Marie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 In a message dated 2/20/06 acupunk writes: > According to the studies quoted here, average intake of soy in China > is less than a teaspoon each day. What about Japan? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 Sorry that I couldn't get back to you earlier. My computer died on me... and took me quite a while to fix it. Anyway, the average soy consumption in Japan is around 5 million tons per year. However, about 3.8 million tons are used to produce cooking oils and about 1 million tons are used for actual foods such as tofu, miso, natto etc. Hope it helps. Missie > > In a message dated 2/20/06 acupunk writes: > > > According to the studies quoted here, average intake of soy in China > > is less than a teaspoon each day. > > > What about Japan? > Quote Link to comment Share on other sites More sharing options...
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