Re: Foy on non-fermented soy

Katz SH. Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems. Nutritional Anthropology, Alan R. Liss Inc., 1987, p 50. During the Chou Dynasty (1134 - 246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen. The soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. Katz speculates that the rise of liver cancer in Africa is caused by the introduction of soy foods into the African diet.

Debating one small snippet from my post is not nearly the same as refuting the entire post.  For a person who appears to be mostly non-mainstream, your rather vigorous support of soy and canola is puzzling to say the least.

DQ