Re: soy is not poison!

That article is pretty much mainstream AMA stuff and it's not anywhere near as comprehensive as the article I posted.

The article mainly points to commercialialization and profit driven things that are being done with soy with no real regards to health benefits or quality of the end "processed" product. It also points to the inordinate amount of chemically processed soy byproducts contained in a large percentage of prcessed foods so I think the article makes us aware of how it's in the best interest of the profit driven large companies to extol all the benefits of soy without regards to some of the heavily chemicalized and proceesed it is.

Soy itself it not bad and like anything else should be consumed in moderation but it s being shoved down our throats in just about everything out there for profits sake.

One of the most common things you'll see when folks "go vegetarian" is that they start using a heavy amount of soy products as their only protein source and because of the false comfort it gives cause they make it be like the old crap that they use to eat before the "went vegetarian" without realizing that all this textured soy protein in all these veggie burgers, soysage, soy butter, soy cheese etc are all heavily procesed and chemicalized product that has little resemblance to the original soy.

I for one have never digested well any of that soy based textured stuff in them veggie burgers etc. Everytime I've had a soy textured protein burger I repeat it for hours on end. I still use miso for years and "Real" naturally fermemnted and aged "soy sauce" (Tamari, Shoyu) Try it side by side with anything labeled soy sauce and you'll taste the difference. The real stuff is like an aged fine wine while the soy sauce will taste like salty chemicalized "peebutt" water ;+D by comparison. You'll never use Kikoman again. I do use tofu occasionally in my miso soups but not as any kind of a main staple.





Tweet