Heat and processing alone does not render soy truly safe. It takes
fermentation to rid it of some of its anti-nutrients. And in any case I
don't think processing removes or inactivates the phytoestrogens, which
are problematic as well as the anti-nutrients.
There is a big difference in consuming small amounts of fermented soy
products, and the extremely heavy consumption we now suffer. Soy is
difficult to avoid, and becomes more ubitquitous in processed foods all
the time. Soy interferes with mineral metabolism and vitamin metabolism
and the phytoestrogens mess up one's endocrine system.
It is difficult even to find a real fermented soy sauce these days, even
though labels claim otherwise.
I am solidly in the camp of the Weston Price folks on soy.
sol
Heidrun Beer wrote:
Tofu is made from soy milk, which is created by grinding
and boiling soy. There you have the heat necessary
to do the job.
Agriculture uses millions of tons of soy, and it is always
toasted. The necessity to heat soy is well known.
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