--- In [email protected], "Alex Stanley" 
<[EMAIL PROTECTED]> wrote:
>
> --- In [email protected], anonymousff <[EMAIL PROTECTED]> 
wrote:
> >
> > --- In [email protected], "Alex Stanley"
> > <[EMAIL PROTECTED]> wrote:
> > >
> > > --- In [email protected], Vaj <[EMAIL PROTECTED]> 
wrote:
> > > >
> > > > Food for thought:
> > > > 
> > > > http://www.thecampaign.org/krafted/index.html
> > > 
> > > People should also be aware that Bocaburger is a division of 
Kraft.
> > So, for those of you who think soybeans cooked in a factory at 
high
> > temperature in hydrochloric acid are a "health food", you might
> > consider switching to a brand that has a more responsible 
corporate
> > parent.
> > > 
> > > Alex
> > >
> > 
> > Alex
> > Any recommendations?
> 
> Yeah: avoid soy protein isolate, texturized vegetable protein, 
etc. (the soy found in highly processed meat substitutes), and 
instead eat fermented/cultured soy products in small quantities. 
I.e., tempeh, miso, tamari, natto, and sufu. Tofu and edamame are 
also yummy on occasion, but they don't have the benefit of being 
made more digestible and less toxic by culturing.
> 
> There is quite a bit of controversy about soy. My personal opinion 
is that it isn't the virulent poison that some make it out to be, 
but it's also not the health food that the soy industry would have 
you believe it is. Hence, my suggestion of moderate consumption in 
the natural, traditional cultured forms.
> 
> Alex
>

*****************


I went to the link and saw the complaint that Kraft is using GMO 
food, but no mention of soybeans cooked in hydrochoric acid.






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