I like soy patties, but I do not eat them ( or rarely do). I've known too many sick vegetarians who love soy. I think you should only eat ferment soy products. Thousand of years of soy history in Asia does not lie. Seems they knew if was poisonous without fermenting long ago. I'm exploring eating more raw foods as it speeds up my healing. I long time ago, back when I was a hardcore carnivore with little love of veggies, I tried something called a kush sandwich. It was fantastic. I plan on looking to use kush and lentils as a substitute for some soy substitutes.
Does anyone know about Kush? I'm seeking info. Tracey [EMAIL PROTECTED] wrote: > Thanks for the info, Tracey. Wonder if that means I should stop eating the > all natural frozen Amy's soy patties? :( > > -------------- Original message -------------- > From: "Tracey de Morsella (formerly Tracey L. Minor)" <[EMAIL PROTECTED]> > > >> Keith: >> >> I recently found out that all the antibiotics they gave me to cure the >> Bacteria infection I got in Mexico caused me to get a real invasive case >> of Candida. That is what has been making me ill over the past view >> months. A major part of my cure is diet. In my hunt to meet the >> requirements of the diet, I spend lot of time in health food stores and >> aisles of the supermarket. I've noticed a lot of rice substitutes for >> the soy. There are also sometimes organic oil and also veggie >> substitutes or things traditionally substituted with soy. >> >> Also when I first started hearing about the soy problems, I realized >> that they where not having this issue in Asia. They key really is to >> only have it in the ferment form. >> >> Tracey >> >> [EMAIL PROTECTED] wrote: >> >>> It made me nervous too. I guess it only makes sense: things like soy are >>> >> processed, frozen, mixed with preservatives and sodium and food coloring as >> much >> as anything else. Indeed, I eat a lot of soy, typically in the form of Amy's >> Burgers and Stacy's soy chips, but I need to look into them now. At least >> Amy's >> products are all organic. But I have studiously avoided stuff like Boca >> Burgers >> and other soy-based foods which seem to be loaded with fillers and >> artificial >> ingredients.I guess the bottom line for all our eating is that it's always >> best >> to get as close as possible to the natural, unprocessed, unrefined state of >> what >> we eat. >> >>> Recently I sat down and really looked at how many fruits and vegetables I'd >>> >> have to eat to meet the mininum daily requirements for Vitamin C, fibre, >> etc. >> The amount is so large that I realized, if I ate that way, I wouldn't have >> much >> room *left* for too much meat, bread, and sweets. I guess this article is >> another incentive to start making sure I get those fruits and veggies into >> my >> diet... >> >>> -------------- Original message -------------- >>> From: "Tracey de Morsella (formerly Tracey L. Minor)" >>> >>> >>>> a while back, I started reading conflicting info on soy that scared me >>>> so I decided that the only soy I would consume would be the soy consumed >>>> fermented soy like in Asia. Based on this article my instinct were >>>> right. I will pass this on. Thanks >>>> >>>> Tracey >>>> >>>> [EMAIL PROTECTED] wrote: >>>> >>>> >>>>> http://www.alternet.org/healthwellness/56087/ >>>>> >>>>> As someone conscious of her health, I spent 13 years cultivating a >>>>> >> vegetarian >> >>>> diet. I took time to plan and balance meals that included products such as >>>> soymilk, soy yogurt, tofu, and Chick'n patties. I pored over labels >>>> looking >>>> >> for >> >>>> words I couldn't pronounce. Occasionally an ingredient or two would pop up >>>> >> among >> >>>> my fake sausages. Soy protein isolate? Great! They've isolated the protein >>>> >> from >> >>>> the soybean to make it more concentrated in my veggie dogs. Hydrolyzed soy >>>> protein? I never successfully rationalized that one, but I wasn't too >>>> >> worried. >> >>>> After all, in 1999, the FDA approved labeling found on nearly every soy >>>> >> product >> >>>> I purchased: "Diets low in saturated fat and cholesterol that include 25 >>>> >> grams >> >>>> of soy protein a day may reduce the risk of heart disease." Soy >>>> ingredients >>>> >> are >> >>>> not only safe -- they're beneficial. >>>> >>>> >>>>> After several years of consuming various forms of soy nearly every day, >>>>> >>>>> >>>> something wasn't right. I felt reasonably fit, but somewhere along the >>>> line >>>> >> I'd >> >>>> stopped menstruating. I couldn't figure out why my stomach became so upset >>>> >> after >> >>>> eating edamame or why I was often moody and bloated. It didn't occur to me >>>> at >>>> the time to blame soy, heart-protector and miracle food. >>>> >>>> >>>>> When I began studying holistic health and nutrition, I kept running >>>>> across >>>>> >>>>> >>>> risks associated with eating soy. Endocrine disruption? Check. Digestive >>>> problems? Check. I researched soy's deleterious effects on thyroid, >>>> >> fertility, >> >>>> hormones, sex drive, digestion, and even its potential to contribute to >>>> >> certain >> >>>> cancers. For every study that proved there was a connection between soy >>>> and >>>> reduced disease risk, others cropped up to challenge these claims. What >>>> was >>>> going on? >>>> >>>> >>>>> "Studies showing the dark side of soy date back 100 years," says Kaayla >>>>> >>>>> >>>> Daniel, PhD, clinical nutritionist and author of The Whole Soy Story: The >>>> >> Dark >> >>>> Side of America's Favorite Health Food.Ê "The 1999 FDA-approved health >>>> claim >>>> pleased big business, despite massive evidence showing risks associated >>>> with >>>> soy, and against the protests of the FDA's own top scientists. Soy is a >>>> >> global >> >>>> four-billion-dollar industry that's taken these health claims to the >>>> bank." >>>> Besides heart health, the industry says that soy consumption can alleviate >>>> symptoms associated with menopause, reduce the risk of certain cancers, >>>> and >>>> lower levels of LDL, the "bad" cholesterol. >>>> >>>> >>>>> Epidemiological studies have shown that Asians, particularly in Japan and >>>>> >>>>> >>>> China, have a much lower incidence of breast and prostate cancer than in >>>> the >>>> >> US, >> >>>> and many of these studies trace the results back to a traditional diet >>>> that >>>> includes soy. Daniel says a common misconception is that Asians are >>>> consuming >>>> more soy than they actually are; soy accounts for only about 15 percent of >>>> >> their >> >>>> total calories, or nine grams per day. Asian diets include small amounts >>>> of >>>> primarily fermented soy products, such as miso, natto, and tempeh, and >>>> some >>>> tofu. By contrast, in the US, processed soy food snacks or shakes can >>>> contain >>>> over 20 grams of soy protein in one serving. >>>> >>>> >>>>> "There is important information on the cancer protective values of soy," >>>>> >> says >> >>>> Ed Bauman, PhD, clinical nutritionist, head of the Bauman Clinic in >>>> >> Sebastopol >> >>>> and director of Bauman College of Holistic Nutrition, who cautions against >>>> painting the bean with a broad brush. "As with any food, it can have >>>> benefits >>>> >> in >> >>>> one system and detriments in another. If there is an individual >>>> sensitivity, >>>> >> one >> >>>> may have an adverse response to soy. And not all soy is alike," he adds, >>>> referring to processing methods and quality. >>>> >>>> >>>>> Soy is indigenous to Eastern Asia, where it was once considered toxic and >>>>> >> used >> >>>> only as a cover crop. It was eventually fermented for better >>>> digestibility; >>>> >> it >> >>>> had long been known that soy caused extreme digestive distress if consumed >>>> >> raw >> >>>> or undercooked. Fermenting soy deactivates these harmful constituents and >>>> creates health-promoting probiotics, the good bacteria our bodies need to >>>> maintain digestive and overall wellness. Daniels mentions that Asian >>>> >> populations >> >>>> may have had success with soy because they are consuming primarily the >>>> >> fermented >> >>>> forms. >>>> >>>> >>>>> As soy moved west, it became a new addition to the diets of Europeans and >>>>> >>>>> >>>> Americans. "Soy is not a native food to North America or Europe, and I >>>> think >>>> >> you >> >>>> have issues when you move food from one part of the world to another," >>>> Bauman >>>> says. "We fare better when we eat according to our ethnicity. I think soy >>>> is >>>> >> a >> >>>> viable food, but we need to look at how it's used and maybe consider using >>>> >> other >> >>>> food stock that's more indigenous." >>>> >>>> >>>>> [Non-text portions of this message have been removed] >>>>> >>>>> >>>>> >>>>> >>>>> Yahoo! Groups Links >>>>> >>>>> >>>>> >>>>> >>>>> >>>>> >>>>> >>>>> >>>> Yahoo! Groups Links >>>> >>>> >>>> >>>> >>>> >>> [Non-text portions of this message have been removed] >>> >>> >>> >>> >>> Yahoo! Groups Links >>> >>> >>> >>> >>> >>> >>> >> >> >> Yahoo! Groups Links >> >> >> >> > > [Non-text portions of this message have been removed] > > > > > Yahoo! Groups Links > > > > > > Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/scifinoir2/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/scifinoir2/join (Yahoo! 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