Guest guest Posted August 26, 2005 Report Share Posted August 26, 2005 greetings family, Rezz yisrael here. ALL conventional soy needs to be liberated from our eating and drinking. Soy (conventional) anything is one of the most pervasively perverted seeds on the planet. If anyone wants some really raw miso, order raw heirloom quality organic black soybeans directly from Japan. Ferment them yourself in a wood container. I suggest cross-culturing them with raw kim chee or raw sauerkraut. Otherwise, any domestically available soy product should be ducked like a vicious pandemic. Ask your Self this question. Why is soy protein never organic, yet tofu is? Organically-grown versus certified organic & biodynamic. What does all this really mean family? Does each of us truly innerstand the ramifications of this industry labeling? Rather than eating and drinking analogs of the recent nutritionally deficient past, we aught to reach for the highest mineralized, colorized, harmonic, ripe, wildcrafted, electrically resonant & alkalizing TREE FRUITS possible. Blessings. ~Rezz Start your day with - make it your home page Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2005 Report Share Posted August 26, 2005 Brother rezz, You are always colorful, entertaining ;-), and very informative. I back your comments up 100%. I also wanted to add that miso or any fermented product for that matter are not living foods. The raw food community should not continue to be mislead in thinking that they are benefiting themselves by eating sour, fermented, and “cultured” fakefoods. Anything fermented is half rotten. “Cultures” are a nice sounding word for toxic germs and bacteria that thrive on dead rotting matter. Rejuvalac, another nice sounding word for sour wheat water. Mushrooms and yeast in any form are just fungus and mold. We need to see these things for what they are and become more creative with our cuisine so that these fakefoods are anything but a transition for healthier alternatives. It’s unfortunate but most of what I see on the business side of the raw food community are gimmicks that play into people’s fear of not getting enough. The biggest lesson I’ve learned on my dietary evolution is that less is always more. Everything valuable is already inside of us. We just have to continually and systematically fast and gradually eliminate freaky-fake-foods from entering our holy temples. Health is Wealth, Khepere On Behalf Of Rezz Yisrael Friday, August 26, 2005 8:53 AM ; vegsoul Miso? what a mess so? greetings family, Rezz yisrael here. ALL conventional soy needs to be liberated from our eating and drinking. Soy (conventional) anything is one of the most pervasively perverted seeds on the planet. If anyone wants some really raw miso, order raw heirloom quality organic black soybeans directly from Japan. Ferment them yourself in a wood container. I suggest cross-culturing them with raw kim chee or raw sauerkraut. Otherwise, any domestically available soy product should be ducked like a vicious pandemic. Ask your Self this question. Why is soy protein never organic, yet tofu is? Organically-grown versus certified organic & biodynamic. What does all this really mean family? Does each of us truly innerstand the ramifications of this industry labeling? Rather than eating and drinking analogs of the recent nutritionally deficient past, we aught to reach for the highest mineralized, colorized, harmonic, ripe, wildcrafted, electrically resonant & alkalizing TREE FRUITS possible. Blessings. ~Rezz Start your day with - make it your home page Quote Link to comment Share on other sites More sharing options...
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