Re: the magic bean

 hey, H. how about giving me some history on eating soy the way americans do. i dont believe there is any. its an experiment eating unfermented soy for generations, especially in any quantity.

correct me if i am wrong, but i for one am done being experimented on by this culture, be it a natural food or artificial. i see where it is going, been there myself, and it aint getting better.

what do you think?

Fermentation is not the only means of destroying the enzyme inhibitors and goitergens. Unfermented soy products are still cooked or otherwise heated to destroy these properties.

What I would like to see an answer to is why all the focus is on soy when grains, legumes, and all other plants we eat contain the same properties that everyone keeps complaining about soy having?