probably what she's talking about are these commercial miso's that take a few months to make and are just not up to the macrobiotic organic types that take up to 3 years to mellow producing wonderful enzyme rich fermented foods.
rex tyler -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]On Behalf Of Jane Sherry Sent: 19 December 2002 14:09 To: Bdnow Subject: Re: Soy (PLEASE, don't think that that is all you can do) Allan, of interest: my naturapath recently told me that she no longer eats much miso because it can bring on infections stored in the body. JS > From: Allan Balliett <[EMAIL PROTECTED]> > Reply-To: [EMAIL PROTECTED] > Date: Wed, 18 Dec 2002 23:55:33 -0500 > To: [EMAIL PROTECTED] > Subject: Re: PLEASE, don't think that that is all you can do > > Gil - I do do my research, thanks. Even Sally Fallon supports > traditional cultured soy products as foods for humans. Not just as > acceptable foods for humans, but foods that have long histories of > being nourishing, healthful foods. These foods include tempeh, tofu, > natto, miso, soy sauces, and many more
