Re: Sorting Out Soy Confusion

Fallon says that soy is high in phytates and ordinary cooking doesn't break it down. When I googled phytates I read that soy is one of the highest sources and it takes something like 10 hours cooking to deactivate them. I don't consider that "ordinary cooking," so Fallon makes sense in that regard. Are you saying that there is processing to make tofu and soymilk does the same thing? How do you know who is doing the correct processing?

Is this the crux of soy argument- that fermenting is not the only healthy way to take care of enzyme inhibitors and goitragens?

Oh, and you said that fermentation takes care of goitragens- is this true for vegetables, too? About half of what I read says it does and the other half says fermentation won't do it. Can't figure that one out- seems like a straightforward issue. Tweet