soy detox

[Guest guest]

BlankDeborah, good point. . .I believe that the sprouting process would

probably take care of toxins.

 

Vicki, I've wondered the same thing and decided there must be something

about those being young (non-matured) soybeans -Edame- not having developed

the toxins.

 

OR

 

Maybe my college Food Science instructor was wrong! I've wondered about

that also. . .

 

Let's keep gathering information and see if we can find some solid facts on

this issue.

 

LaDonna

 

PS: My holiday baking is *slow*. I have Heidi's pie crust recipe 1/2 done.

.. .and the ingredients for the rest of my baking set out. I must get busy

as the hour is getting late. . .next on my list is the Benton Sister's

Whipped Cream. How are the rest of you doing?

 

PSS: Susie, a broccoli salad at the supermarket deli looked great this

afternoon. I asked what was in it. . .raisins, purple onions, sesame seeds,

and sunflower seeds. I wanted to try it out, but it had bacon in it so

didn't. I think the sesame seeds would be delicious, don't you?

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes

[Guest guest]

>Vicki, I've wondered the same thing and decided there must be

something

>about those being young (non-matured) soybeans -Edame- not

having developed

>the toxins.

 

If I may address that even though I'm not Vicki... I think you

may be right about that. The various toxins developed in nuts,

seeds and beans (pulses) are mostly (as I understand it) enzyme

inhibitors, developed as the pulse reaches maturity to put the

pulse into stasis and keep it from either deteriorating or

sprouting until the conditions are right for it to sprout in the

next growing season. Any pulse that is still maturing has yet to

develop enzyme inhibitors.

 

Deborah