Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 I agree with you on the taste thing Ross. About the only time I actually enjoy soy beans per se is a bowl of salted edamame with sushi. Re: Miso... > Anton wrote: > >>[...] >>Also note that soy is nutritionally interchangeable with other legumes >>(e.g. >>lentils, peas, beans, etc) that don't have the special problems of soy. >>[...] > > I don't want to step into this emotional realm at all, but feel some > need to back up the statement above and reinforce it: soybeans are > dreadfully dull, by comparison with other legumes. While the debate > rages on about whether we should or should not eat soy, lots of other > legumes are there for our eating pleasure. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 Hi Mike, I agree with many things you state. However, i need to re look over a few, e.g., " As far as fermentation is concerned, it's a myth that fermented soy is okay " . Are you suggesting that one can eat enough miso, tamari, and sufu to incur harm to health? These have enough salt in them that it would make it quite difficult to eat enough to cause harm in regards to phytoestrogen. Do you have any research to back up your claim that fermentation makes phytoestrogens more bioavailable? I am genuinely interested. I recall some research on phytoestrogens and soy performed here in Australia a few years ago over the news, where it was stated that there wasn't any PE found in Tofu, if I recall correctly. If this is correct then sufu being fermented tofu should be PE free. I'm glad Ross brought up the fact that all these foods that you mentioned can also be made from non-soy beans. Not all miso is made from 100% soy beans anyway. Some types of miso are brown rice, barley with only small amounts of soy, while some contain no soy bean at all, or so little that I will find it difficult to believe that the product will incur a health problem-- unless one has an allergy to soy. I used to produce non-soy tempeh on a commercial scale [brown rice and adzuke bean, including fava and lupin], be it only on a small scale, along with traditional soy tempeh back in 1979-1983. And the reason for this back then was because of my personal understanding of the possible problem with too much soy [without outside research to go by-- there was probably non published back then]. AS I stated in a previous post, I learned in the late 1970s that non-fermented soy was not for me to be taken in large quantities, and I did not need outside research to find this out for my self. I thought then of the possibility that this may also be true for others, hence why I decided to produce non-soy tempeh when traditional tempeh is mostly soy based. Hidden agendas that I was referring to, was not in direct relationship to pro-soy or anti-soy, it is about many things I'm seeing today, some of which I saw coming a long time ago, in the food industry. Recent is human excrement--- how the Chinese use it in agriculture e.g. I hope you wine lovers out there who enjoy their South Australian wines like their wine, for some local and famous wineries here in South Australia have been using human effluent taken from septic tanks for over 25 year that I am aware of, used as fertilizer for those major local wineries. I asked a worker who was taking effluent from a septic tank. This was from a house I was living in down South, close to a few large and world famous wineries. I asked what he did with the effluent, and he told me that it went to a few local wineries where it was used as fertilizer for the grape vines. So my point is, there is much complaint and fear mongering today that China is producing food for export and using human excrement as fertilizer for growing many of those foods. I wonder if anyone is aware that we've been doing the same for over 25 years in the wine industry [and most of which is sold for export]?! How come there's no fear mongering re the latter, nor a hint that this has been occurring? I believe I know why, and I doubt one will not find it in research. With these types of matters, one is left with having to join the dots, and those who know enough about the right things, could be enough to speculate correctly. I was also referring to other matters in regards to hidden agendas-- mostly food/medicine related. All I can say is when I see things like this in the news e.g., I'm left asking my self how the heck folks can believe it or take it seriously? You mentioned that in Asia, large amounts of sea vegetables are eaten along with soy, which could be the reason why there's little problems " that this counteracts the goitrogenic effects " . I doubt it stops with sea vegetables. There's much fermented food eaten traditionally in those countries where folks ate/eat lots of soy in many forms, from tender boiled/steamed young soy plants with beans left in pods, to fermented whole soy beans, fermented grains, vegetables and fruits such as coconut included, e.g. The many types of rice being a major constituent in the diet of those countries, probably has a place in this too. Be-well, Dom Anton typed: > This soy topic always rouses passionate feelings. Unfortunately there's an > endless maze of commentary verifying the adage " a little knowledge is a > dangerous thing " . > > The most relevant fact about soy isn't controversial. It's basic scientific > knowledge known for decades and has nothing to do with political agendas and > funding. > > 1) Soy contains an unusually high amount of phyto-estrogens that affect the > human hormonal system, especially the thyroid, and the amounts are higher in > recent breeds of soy. > > In other words, like thousands of other plant foods, soy is a medicinal > food. Like any medicine, it can be helpful or harmful depending on the > condition of the person. For the small percentage of people with overactive > thyroids, it's apparently helpful. For everyone else, it's potentially > harmful. The difference between a medicine and a toxin is often just the > person consuming it or the amount consumed. Lots of common herbal foods are > dangerous in large amounts, but beneficial, harmless, or aesthetically > wonderful in their typical usage. > > As far as fermentation is concerned, it's a myth that fermented soy is okay. > > > 2) Fermentation doesn't eliminate the phyto-estrogens. To the contrary, it > makes them more bioavailable. In other words, the serious danger of soy is > still there when you eat natto, miso, tempeh, tamari, and subu. > > 3) Fermentation makes soy moderately more nutritious by reducing > anti-nutrients (e.g. phytic acid, antitrypsin). Other benefits include > flavor, food preservation, and the generation of additional nutrients (e.g. > vit K2 in natto, B-vitamins). > > However, except for tempeh, note that that fermented soy foods are > inherently unsuited to consumption in more than small amounts, and that > there are other foods (pomegrantes, clover, fenugreek, etc) that also have > phyto-estrogens. Also note that brassicas (cabbage, kale, mustard, > broccoli, etc) have goitrogens that can cause also problems for > hypothyroidic people. Food and health is complicated and subtle. > > Also note that soy is nutritionally interchangeable with other legumes (e.g. > lentils, peas, beans, etc) that don't have the special problems of soy. > > Some sociological observations: > > 4) The most influential anti-soy organization is the Weston A. Price > Foundation, which has no funding from the meat and dairy industry. In fact, > they are activists against this industry. Their basic agenda is to promote > traditional omnivorous diets and local sustainable agriculture. > > 5) Some people say that soy was only used in very small amounts until recent > decades when it became commonly eaten in large amounts all over the world. > It's hard to get solid facts about this, but obviously anyone's observations > about soy's usage in Asia in the past few decades is totally irrelevant. > Further, historical anecdotes about the dietary habits of tiny demographics > (e.g. Buddhist monks, etc) are irrelevant to this question. > > 6) Iodine-rich sea vegetables are very commonly eaten in Asia and many > people have suggested that this counteracts the goitrogenic effects of soy. > > The bottom line: > > 7) If you don't have a special thyroid problem or a soy-allergy, eating > small amounts of soy in any form is probably harmless. > > 8) Eating substantial amounts of soy in any form is risky for anyone. > > Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 no doubt! Soybeans by themselves are rather bland and boring. However, natto, tempeh, shoyu, tamari, temari and all the vast varieties of miso are anything but boring or bland. I made a chickpea miso last year and have tried one american company who makes one and the the taste or texture did not work for me. Soy has a regular place in the diet to me, however i never make a soybean dish! But in my kitchen organic soybeans are regularly turned into tempeh, a few types of miso, natto, soymilk and tofu. Wesson Price does not scare me phil --- SeaDruid <seaorca@...> wrote: > I agree with you on the taste thing Ross. About the > only time I actually > enjoy soy beans per se is a bowl of salted edamame > with sushi. > > > Re: Miso... > > > > Anton wrote: > > > >>[...] > >>Also note that soy is nutritionally > interchangeable with other legumes > >>(e.g. > >>lentils, peas, beans, etc) that don't have the > special problems of soy. > >>[...] > > > > I don't want to step into this emotional realm at > all, but feel some > > need to back up the statement above and reinforce > it: soybeans are > > dreadfully dull, by comparison with other legumes. > While the debate > > rages on about whether we should or should not eat > soy, lots of other > > legumes are there for our eating pleasure. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 In the UK a certain amount of the solid output from sewage farms is put back on the land. That's not disputed, I've seen TV film showing (and praising) it as a form of recycling. More would be recycled like this but it's contaminated with heavy metals (I think that's the reason) and uneconomic to clean up. As the EU stops it being pumped out to sea then more will be recycled like this or we will have poo mountains. Hard to see an important difference between human shit and animal shit which has been an important part of husbandry (composted and non-composted) for centures. Pigs are used to clear land by digging up roots and fertilise it at the same time by pooing as they go. I could go but will stop Sally Dominic N Anfiteatro wrote: > Hi Mike, > > I agree with many things you state. However, i need to re look over a > few, e.g., " As far as fermentation is concerned, it's a myth that > fermented soy is okay " . > > Are you suggesting that one can eat enough miso, tamari, and sufu to > incur harm to health? These have enough salt in them that it would make > it quite difficult to eat enough to cause harm in regards to phytoestrogen. > > Do you have any research to back up your claim that fermentation makes > phytoestrogens more bioavailable? I am genuinely interested. > > I recall some research on phytoestrogens and soy performed here in > Australia a few years ago over the news, where it was stated that there > wasn't any PE found in Tofu, if I recall correctly. If this is correct > then sufu being fermented tofu should be PE free. > > I'm glad Ross brought up the fact that all these foods that you > mentioned can also be made from non-soy beans. Not all miso is made from > 100% soy beans anyway. Some types of miso are brown rice, barley with > only small amounts of soy, while some contain no soy bean at all, or so > little that I will find it difficult to believe that the product will > incur a health problem-- unless one has an allergy to soy. > > I used to produce non-soy tempeh on a commercial scale [brown rice and > adzuke bean, including fava and lupin], be it only on a small scale, > along with traditional soy tempeh back in 1979-1983. And the reason for > this back then was because of my personal understanding of the possible > problem with too much soy [without outside research to go by-- there was > probably non published back then]. > > > AS I stated in a previous post, I learned in the late 1970s that > non-fermented soy was not for me to be taken in large quantities, and I > did not need outside research to find this out for my self. I thought > then of the possibility that this may also be true for others, hence why > I decided to produce non-soy tempeh when traditional tempeh is mostly > soy based. > > Hidden agendas that I was referring to, was not in direct relationship > to pro-soy or anti-soy, it is about many things I'm seeing today, some > of which I saw coming a long time ago, in the food industry. > > Recent is human excrement--- how the Chinese use it in agriculture e.g. > I hope you wine lovers out there who enjoy their South Australian wines > like their wine, for some local and famous wineries here in South > Australia have been using human effluent taken from septic tanks for > over 25 year that I am aware of, used as fertilizer for those major > local wineries. > > I asked a worker who was taking effluent from a septic tank. This was > from a house I was living in down South, close to a few large and world > famous wineries. I asked what he did with the effluent, and he told me > that it went to a few local wineries where it was used as fertilizer for > the grape vines. > > So my point is, there is much complaint and fear mongering today that > China is producing food for export and using human excrement as > fertilizer for growing many of those foods. I wonder if anyone is aware > that we've been doing the same for over 25 years in the wine industry > [and most of which is sold for export]?! How come there's no fear > mongering re the latter, nor a hint that this has been occurring? > > I believe I know why, and I doubt one will not find it in research. > > With these types of matters, one is left with having to join the dots, > and those who know enough about the right things, could be enough to > speculate correctly. > > I was also referring to other matters in regards to hidden agendas-- > mostly food/medicine related. All I can say is when I see things like > this in the news e.g., I'm left asking my self how the heck folks can > believe it or take it seriously? > > > You mentioned that in Asia, large amounts of sea vegetables are eaten > along with soy, which could be the reason why there's little problems > " that this counteracts the goitrogenic effects " . I doubt it stops with > sea vegetables. There's much fermented food eaten traditionally in those > countries where folks ate/eat lots of soy in many forms, from tender > boiled/steamed young soy plants with beans left in pods, to fermented > whole soy beans, fermented grains, vegetables and fruits such as coconut > included, e.g. The many types of rice being a major constituent in the > diet of those countries, probably has a place in this too. > > Be-well, > Dom > > > > > > > Anton typed: > >> This soy topic always rouses passionate feelings. Unfortunately there's an >> endless maze of commentary verifying the adage " a little knowledge is a >> dangerous thing " . >> >> The most relevant fact about soy isn't controversial. It's basic scientific >> knowledge known for decades and has nothing to do with political agendas and >> funding. >> >> 1) Soy contains an unusually high amount of phyto-estrogens that affect the >> human hormonal system, especially the thyroid, and the amounts are higher in >> recent breeds of soy. >> >> In other words, like thousands of other plant foods, soy is a medicinal >> food. Like any medicine, it can be helpful or harmful depending on the >> condition of the person. For the small percentage of people with overactive >> thyroids, it's apparently helpful. For everyone else, it's potentially >> harmful. The difference between a medicine and a toxin is often just the >> person consuming it or the amount consumed. Lots of common herbal foods are >> dangerous in large amounts, but beneficial, harmless, or aesthetically >> wonderful in their typical usage. >> >> As far as fermentation is concerned, it's a myth that fermented soy is okay. >> >> >> 2) Fermentation doesn't eliminate the phyto-estrogens. To the contrary, it >> makes them more bioavailable. In other words, the serious danger of soy is >> still there when you eat natto, miso, tempeh, tamari, and subu. >> >> 3) Fermentation makes soy moderately more nutritious by reducing >> anti-nutrients (e.g. phytic acid, antitrypsin). Other benefits include >> flavor, food preservation, and the generation of additional nutrients (e.g. >> vit K2 in natto, B-vitamins). >> >> However, except for tempeh, note that that fermented soy foods are >> inherently unsuited to consumption in more than small amounts, and that >> there are other foods (pomegrantes, clover, fenugreek, etc) that also have >> phyto-estrogens. Also note that brassicas (cabbage, kale, mustard, >> broccoli, etc) have goitrogens that can cause also problems for >> hypothyroidic people. Food and health is complicated and subtle. >> >> Also note that soy is nutritionally interchangeable with other legumes (e.g. >> lentils, peas, beans, etc) that don't have the special problems of soy. >> >> Some sociological observations: >> >> 4) The most influential anti-soy organization is the Weston A. Price >> Foundation, which has no funding from the meat and dairy industry. In fact, >> they are activists against this industry. Their basic agenda is to promote >> traditional omnivorous diets and local sustainable agriculture. >> >> 5) Some people say that soy was only used in very small amounts until recent >> decades when it became commonly eaten in large amounts all over the world. >> It's hard to get solid facts about this, but obviously anyone's observations >> about soy's usage in Asia in the past few decades is totally irrelevant. >> Further, historical anecdotes about the dietary habits of tiny demographics >> (e.g. Buddhist monks, etc) are irrelevant to this question. >> >> 6) Iodine-rich sea vegetables are very commonly eaten in Asia and many >> people have suggested that this counteracts the goitrogenic effects of soy. >> >> The bottom line: >> >> 7) If you don't have a special thyroid problem or a soy-allergy, eating >> small amounts of soy in any form is probably harmless. >> >> 8) Eating substantial amounts of soy in any form is risky for anyone. >> >> Mike >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Ross, if you ever get some raw peanuts, you may want to try making peanut tempeh. You can of course also make miso with peanut, including almond and sunflower or pumpkin seed. A ground nut is used in Indonesia for a variety of tempeh, which is a very large wildish variety. It is only eaten fermented as Onchom or tempeh, so I was told. Here is a photo of a piece of my peanut tempeh from a batch I made last year from a long variety of raw eating peanut obtained from an Asian store- http://users.chariot.net.au/~dna/misc/peanut-tempe.jpg The only thing with eating peanut tempeh is that on deep fat frying the peanut tempeh, it acquires an unusual greasy mouth feel that is similar to eating an unripe banana, due to changes made in the fat of the peanuts we have here in Australia. Maybe the trad variety is used because of the fact that these do not acquire that property through tempeh fermentation? OH yes, I also made almond tempeh many years ago, but it too acquired that greasy unusual mouth feel on cooking by deep fat frying. Nice eaten raw though with a lovely peanut sauce or what not as a dressing or topping. Why would one want to tempeh ferment almonds in the first place? one may ask. I was trying to find soy substitutes for my early commercial project I keep mentioning, and almond is one of the nuts that I experimented with at the time. I love eating the mold bound product, just that alone is appealing to me, and I guess you may well understand. Be-well, Dom Ross McKay typed: > I don't want to step into this emotional realm at all, but feel some > need to back up the statement above and reinforce it: soybeans are > dreadfully dull, by comparison with other legumes. While the debate > rages on about whether we should or should not eat soy, lots of other > legumes are there for our eating pleasure. > > When used whole in cooking, soy beans have a nice buttery flavour, but I > find them utterly boring next to such wonders as lima beans, black-eyed > peas, borlotti beans, adzuki beans, urad beans, mung beans (especially > sprouted) and chickpeas. > > When it comes to tempeh, Rhizopus oligosporus will happily chow down on > the much tastier borlotti beans, as well as fava beans, chickpeas, and > pretty much any other legume you want to throw at it (and is quite > content with grains too). Here in Oz, at least, it is easier to find > split Desi chickpeas (chana dal) and split fava beans than it is to find > split soybeans, thus there is an additional incentive to use these. > > As for miso et al, Aspergillus oryzae and others are quite at ease with > non-soy legumes and regional specialties are indeed made from such > legumes as fava beans and chickpeas. I don't know what the liquid sauces > from such ferments would be like, but I'd imagine that they'd be equally > good if a little different. I have a 100% chickpea (chana dal) miso on > the go now, and am looking forward to seeing how it turns out. (There > are also two soybean misos, and I'll be starting a fava bean miso next > weekend) > > So, let everyone else argue about soybeans, and get out there and try > the other offerings! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 ....if you ever get some raw peanuts, you may want to try making peanut tempeh. You can of course also make miso with peanut, including almond and sunflower or pumpkin seed. Dom, the special diet I'm on says NO peanuts due to the fact that the entire US supply of peanuts is now contaminated with aflatoxin (except possibly organic Valencia). Would fermenting deactivate this toxin? I love peanuts/peanut butter and really miss it. Almond butter is just too darn expensive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Sally I think composting is great. I think there is a difference between animal and human composting though. Most of the compost from animals are from herbivores like cows and horses, etc. There are some from animals that eat other things. The herbivores tend to not have as many pathogens in the " output " . Human feces carry more pathogens because of diet and our digestive process. It is okay to use the human feces for compost along with other animals but the compost has to be processed so the pathogens are killed first. One of the best ways is by the heat from compost. GB > > In the UK a certain amount of the solid output from sewage farms is put > back on the land. That's not disputed, I've seen TV film showing (and > praising) it as a form of recycling. More would be recycled like this > but it's contaminated with heavy metals (I think that's the reason) and > uneconomic to clean up. As the EU stops it being pumped out to sea then > more will be recycled like this or we will have poo mountains. Hard to > see an important difference between human shit and animal shit which has > been an important part of husbandry (composted and non-composted) for > centures. Pigs are used to clear land by digging up roots and fertilise > it at the same time by pooing as they go. I could go but will stop > Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Patty, where did this information come from? I've heard stuff like this before, and someone who is in the industry responded that it is NOT true, and that they go to great lengths to inspect peanuts in the US to make sure they are NOT contaminated. , I got this information from my chiropractor when he taught the class on my diet. I will admit this was something I have not personally researched, but I've seen people mention it on mercola and also same thing about corn. I'll see if I can find more info! Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 In any case, if you really do miss your peanut butter, and you have a genuine aflatoxin concern and no other source for clean peanuts that you can afford or what ever it may be, then I am reasonably certain that cooking the nuts first as I suggested for massa, should destroy the aflatoxin. Dom, thanks for the advice, but I don't miss it THAT bad, lol. I have found that Tahini is a pretty good substitute if I add a little salt to it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 On 10/14/07, Dominic N Anfiteatro <dna@...> wrote: > Are you suggesting that one can eat enough miso, tamari, and sufu to > incur harm to health? These have enough salt in them that it would make > it quite difficult to eat enough to cause harm in regards to phytoestrogen. Definitely! If someone's sensitive to phytoestrogens, I would imagine even small amounts could be a problem. On the other hand, there is the possibility that any potential harm from small amounts could be neutralized by eating enough iodine. According to Masterjohn, that's the case for brassicas, but I haven't seen any evidence for soy one way or another. The saltiness and other flavor intensities are exactly what I was referring to as far as fermented soy (except tempeh) being unsuited to more than small portions. (Although sometimes I'm tempted to eat rather large amounts of South River chickpea miso!) > Do you have any research to back up your claim that fermentation makes > phytoestrogens more bioavailable? I am genuinely interested. Here's some links I found that talk about the conversion of isoflavones to a more active form during fermentation: http://www.cababstractsplus.org/google/abstract.asp?AcNo=20043020749 http://tinyurl.com/2p6jzb http://www.ajcn.org/cgi/content/abstract/68/6/1492S?ck=nck Masterjohn (member of this list) recently researched the topics of goitrogens in various foods and how they're affected by different processing like cooking and fermentation. He found that fermentation doesn't eliminate the goitrogens, contrary to the common wisdom that's been spread around for a few years, e.g. " sauerkruat/kimchi doesn't have the goitrogens of raw cabbage " , misinformation which I'm as guilty of spreading as the next person! His paper was published in Wise Traditions, but I'm not sure if it's online somewhere? On this informative page there's a discussion of goitrogens in millet and their persistence in fermented millet. (This says nothing about an increase in bioavailability though.) http://www.fao.org./DOCREP/T0818e/T0818E0j.htm If you find any more links, let me know because I'm very interested in this topic too! Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Jasmine Peanuts are not a true nut but a legume. Almonds are a true nut. Peanuts are much harder to digest. Almonds without the skins are one of the healthiest nuts. The skins contain tannic acid and make you look like the skin. Peanut oil though is a very good cooking oil. GB > > I heard peanuts were the most likely nut to be affected by toxins in the > groundwater; almonds are supposed to be much safer. That's why everyone > eats almond butter, isn't it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Dom I think you are right. Pre harvest conditions and post harvest conditions are the main reasons for aflatoxins. You comment on grains is right on. Many grains are perfect fodder for candida growth in the intestines. GB > > Hi Patty and Jasmine, > > This was a big thing here in Australia in the early 1980s. A large > health food outlet I used to work at, had peanuts sourced with no > aflatoxin, and were labeled as such in big letters. Do you know where > USA peanuts are grown? > > My understanding is that these toxins are produced due to poor storage > conditions of peanuts. Have you ever seen photos of large pyramids of > peanuts! This is how the nuts are stored before packaging in some > countries, possibly in the larger peanut growing areas of the world. You > can image what can occur in the center of those large mounds if the > peanuts are not dried well enough. Molds and certain organisms are > responsible for mycotoxin and aflatoxin production. > > Aflatoxin in corn is completely destroyed by preparing massa [for > traditional tortillas]-- by cooking maize in the traditional manner. And > that is by cooking dry maize with lye water-- a solution of calcium > hydroxide or wood ash lye [or both]. I think this would be true for > cooking peanuts contaminated with aflatoxin. But why would one want to > go to all that bother? > > For interest, and in case one only had peanuts to live on, since these > need to be cooked first for tempeh making, if aflatoxin is a concern, > then I would suggest cooking the raw peanuts in lye solution, followed > by rinsing well with fresh water to remove excess lye from the nuts, and > then do a final few minutes cooking in an acid solution. Then inoculate > with tempeh spores and ferment per tempeh making method. > > I know of 2 folks who cook any cereal grain that may acquire aflatoxin > such as corn with lime lye as above, before preparing other dishes with > the grains or before eating. These two folks in particular were having > some pretty bad reactions to the grains before moving on to this method, > and they suggested it may have been due to some toxin other than > mycotoxin or aflatoxin in the cereal grain. > > I'm just throwing around ideas, and to show that where there's a way, > there's a will to corrupt, and where there's that will, there's a way > around it with no will of our own. [????] > > > Be-well, > Dom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 I have tried my sweet miso as instant miso soup a few times now (just add to hot water with a tsp of dried wakame, stir, enjoy) - very nice, somewhat different to what I've been making with dark doenjang of course. However, either I can't read properly, or can't find anywhere saying this: the soybean hulls mess up the texture somewhat so I should have hulled the beans. Is it just me, or do other people think this too? Or does everyone else grind their soybeans in a blender instead of just mashing with a potato masher? My next few batches will be made with split / dehulled fava beans, so this will not be an issue for them. But I reckon that I'll be dehulling the soybeans next time I use them. -- Ross McKay, Toronto, NSW Australia " Let the laddie play wi the knife - he'll learn " - The Wee Book of Calvin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 Ross, Using a stainless net strainer does not help ? Tea strainer maybe... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2008 Report Share Posted January 3, 2008 Hi Ross, I read somewhere, that Fava beans should be limited also, also one of the sprouting family (alphalpha or brocoli)? Sorry if these two issues are without the source of info facts. I love your personal statement too, " humble is as humble does " someone said. Audrey <snippet> > When it comes to tempeh, Rhizopus oligosporus will happily chow down on > the much tastier borlotti beans, as well as fava beans, chickpeas, and > Ross McKay, Toronto, NSW Australia > " Before enlightenment: chop wood, carry water; > After enlightenment: chop wood, carry water " - Wu Li > Quote Link to comment Share on other sites More sharing options...
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