Vs: Re: Use of Soy products

[Guest guest]

Hi Kris & all others!

Could it be that the dangers of soy don't come only from soy as itself but instead from many different "causes" involved in the production and preparation of it, such as the quality of the beans (organic, nonorganic/ GMO, natural etc..) the way it is cultivated, (the quality and purity of the soil, natural vs. manmade fertilizers/pesticides) how and when it is harvested ("ripe") and most of all - the way it is cooked.

I remember having read sowhere that unprepared soy is "poisonous" to the body. Even when twice cooked it is supposed to be quite a heavy job to our metabolism. One "healthy" way of using it would consist of first sprouting it for 2-3 days and then boiling it twice (and changing the water after first boil). The other would be to use natures own predigesters (bacteria) as when making tofu or miso.

What I want to point out here is that I doubt the researchers have used sprouted, twice cooked, naturally cultivated, ripe and 100% pure "original" (nonGMO) soy.

I personally believe that whenever we talk about dangerous properties of any food, the three following factors should be considered (at least):

1. Has the plant (or animal) been lacking some substantial elements needed for its proper growth, possibly rendering its nutritional properties deficient.

2. Is there something in it that doesn't belong there (chemicals, heavy metals, radiation, parasites etc..) making it more or less "poisonous" to eat.

3. Is it prepared "the wrong way" (or combined with other food "the wrong way") which renders it hard or impossible for our metabolism to digest.

Take care!

Harri