The Use of Soy Beans
The traditional cuisines of China and Japan feature foods made from soy bean. However most of these foods have been transformed by some type of fermentation. Examples of these types of food are natto, traditionally made tofu, soy sauce and its Chinese equivalent - Jiangyou (which can be fermented up to three times). Tempeh is also a traditional soy food that originated in Indonesia.
Most of those are fermented using some of my favorite things - mold!
Tofu was most often made in monasteries. People had noticed that individuals that regularly ate tofu and some other soy products were not as likely to be "interested" in starting a family. Enough said.
We'll talk more about soy beans and their products in other posts.
Fermentation is a great way to neutralize toxins. Here's a tip for those of you who like to juice your greens.
Lacto Fermented Green Juices
Add about 1/4 cup whey to every 4 to 5 cups of juice from greens or other vegetables and stir.
Let it sit, covered with a lid, at room temperature for 12 hours.
Then transfer to the refrigerator and chill at least 3 hours or so.
Then use as you normally do.
Green juice preserved in this fashion can be kept for a week or so, but is really best during the first few days.
Most of toxins (nitrates, oxalates, etc.) will be neutralized by the fermentation. The juice will not "oxidize" to form other harmful substances or make nutrients unavailable to you (which is why you should only drink fresh juiced greens or lacto-fermented green juice).
I did not know that about soy beans. Very interesting!
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