At Tue, 4 May 2004 it looks like ERKS410@...
> I have to chime in. I love tofu products! I am vegan and eat tofu all the
> time. I make pumpkin pies and pudding out of it. I eat the lasagna's and
> manicotta made with soy. I eat soybeans as a snack. Eating soy products really helps
> me stay vegan and enjoy what I eat. I think soy is a wonderful food!
I wanted to comment on how little soy I've needed to maintain a
proper protein level and how I detect when I've got too much
protein in my system. It started long before I went raw/vegan.
About 10 years ago I started taking protein suppliments to
compliment the weightlifting I was doing. I wasn't a body
builder, just a weight lifter. I goes back to high school.
Anyway, after I started the suppliments (nutritional yeast which
I no longer use) I noticed that during heavy sweating/workouts I
was detecting a slight amonia scent to my sweat. After some
research I discovered that it was caused by excess protein being
shed via my sweat, which is a common exit for toxin along with
breath and bathroom activities. ;)
Now, since I'm probably 85% raw I can easily trace all my
protien sources and notice that along with my 1/4 cup of
pumpkin/sunflower seeds, 1/2 avocado with my daily salad and my
tablespoon of "green/soy"
all it takes is
one or two soy/hot chocolates to put me over the top. I noticed
the tinge of amonia in my Bikram Yoga class last night and it
was probably due to the two soy/hot-chocolates from the coffee
shop. When I only drink one, I smell no uric acid. (amonia)
Since I eat exactly the same thing during the weekdays I'm a
prime candidate in my eyes to be sharing this info.
Now, just for those who are doing the math (which I'm bad at)
I'm about 6'-2" and weigh about 210.
I was always under the impression I needed TONS of protein to
lift weights since I gave up meat/dairy but that does not appear
to be true.
Thanks for letting me share. :)
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San Francisco CA 94121