What's Up With Soy ?

The truth is that soy is not a miracle food suppling complete protein. In the orient they had to ferment it (tofu, soy sauce) to make it edible.

FACT: The orential people use very very little soy!

The soybean is a legume, also known as Glycine max.

It products include machine oil, edible oil, printer's ink, pressed imitation food (beef, crab, pepperoni, etc.), food additives, flour, grits, and stockfeed. The United States is the largest grower of soybeans (50 percent of the world crop). It is not known in the wild and is believed to have been created through cultivation from Glycine ussuriensis, a wild Asian vine.

For soy sufferers, think of reading a paper, or a book, coming into contact with soy ink and transferring it from your fingers on to something you put into your mouth. And worse, It can Kill some!

History

Chinese cultivation of soybeans began before recorded history. The soybean was considered one of five sacred grains (along with rice, barley, wheat and millet). The U.S. Department of Agriculture (USDA) began introducing varieties to the United States in the late 19th century. The vegetable oil industry started a cooperative program in the 1930s of U.S. and Canadian researchers to improved soybeans through selective breeding. The program introduced new varieties with higher yields and oil content. Subsequently, the United States became the world's largest producer of soybeans. American strains have spread to Africa, Latin America and back to Asia. Genetic improvement, aiming for better surviveability (not being killled by the chemicals sprayed on them), higher yields and better protein composition, have already begun. These genetically altered beans are restricted in some European countries but are sold unmarked in the U.S.

How it is grown

Soybeans need irrigation but can be grown in most soils. They do not tolerate frost. Plants mature in 75 to 200 days. They can be used to fix nitrogen in the soil by plowing the plants under when green. Soybean seeds are hard pea shaped yellow beans harvested with combines.

Soy Products

Although not readily digested without fermenting, soybeans have seven of the eight essential amino acides, deficient only in methionine. Soybeans produce numerous foods: flour, grits, green or dried bean, soy milk, tofu (curd), cheese, soy sauce, teriyake sauce, vegetable oil, food flavor enhancers (msg and natural flavors) and emulsifiers.

Soybean protein is also used as a meat substitute. Soybeans are also the major component of domestic animal feeds (although it has been shown to stunt the growth or kill some young birds).

The green crop is used for hay, forage, and fertilizer. The soybean also has industrial uses: the manufacture of glycerin, paints, soaps, linoleum, rubber substitutes, plastics, and printing ink.

Almost half of the U.S. soybean oil production is used in margarine and shortening, and another 20 percent is used to make other food products.

If you do away with the milk, the eggs, real cheese, coca butter, then what are you left with, anything real; no, and the taste is not what it once was either which makes little sense!

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