22328[Raw Food] Re: Closet Soybean Eater
- May 4, 2006Tom, it's obvious to me that you want to eat soybeans and just as
obvious that I don't. Once again, there is no law against eating them
in any form you want to. You can have mine, too! You asked the
question, I answered. You choose your way, I choose mine. I eat the
foods that don't have to be altered to be nutritious.
--- In email@example.com, Tom Spontelli <outreach@...> wrote:
> -----Original Message-----
> From: firstname.lastname@example.org [mailto:email@example.com] On
> Sent: Wednesday, May 03, 2006 7:30 PM
> To: firstname.lastname@example.org
> Subject: [Raw Food] Re: Closet Soybean Eater
> "From the days of making tofu, I learned that soybeans must be
> to destroy the toxins that are present in raw ones."
> This is the exact same kind of unsubstantiated "urban legend" stuff
> just cripples the raw food community. Of almost every raw seed or
> I have heard someone say that it has to be cooked "to destroy the
> and I have heard someone else cooking destroys the nutrition. Round
> round they go.
> I appreciate those who have shared their personal experience. That
> lot to me.
> I have been trying to find the science beyond such proclamations as
> mentioned above.
> Here is a site devoted to destroying the evil conspiracy of the "Soy
> Industry" (Just like the RNC does with the democrats, this group
> "Soy Industry" as Darth Vader.)
> Yet, a lot of science that they point to is countered elsewhere,
> by rawfoods.com
> ANTI-NUTRIENTS IN SPROUTED LEGUMES
> As far as the sprouts of other legumes go, the only other toxins for
> any concern has been raised is for a class know as anti-nutrients.
> substances that bind enzymes or nutrients and inhibit the absorption
> nutrients. The commonly alleged anti-nutrients are protease
> amylase inhibitors, phytic acid, and polyphenolic compounds such as
> With proper soaking and germination, none of these are anything to
> about. Around the world, studies have been and are being conducted
> use of germinated seeds as a low-cost, highly nutritive source of
> food. It is well established that when legumes are properly soaked
> germinated, their nutritive value increases greatly, usually to
> to or exceeding those of the cooked bean. (Nutritive value is the
> food to provide a usable form of nutrients: protein, carbohydrates,
> vitamins, and minerals). This has been shown for mung bean, lentil,
> (garbanzo bean), cowpea (blackeye pea), pigeon pea, fava bean,
> seeds (a member of the pea family), green & black gram, kidney bean,
> bean, rice bean, soybean, and legumes in general. The increase in
> value in the raw sprouted seed is due to an explosion of enzyme
> which breaks down the storage-protein and starch in the seed into
> acids, peptides, and simpler carbohydrates needed for the seed to
> seed is literally digesting its own protein and starch and creating
> acids in the process. Because of this process, sprouted seeds are
> essentially a predigested food. At the same time, the anti-
> factors such as enzyme inhibitors and other anti-nutrients are
> decreased to insignificant levels or to nothing. Soaking alone
> significant decrease in anti-nutrients, as the anti-nutrients are
> into the soak water. Soaking for 18 hours removed 65% of
> activity in peas.Soaking for 24 hours at room temperature removed
66% of the
> trypsin (protease) inhibitor activity in mung bean, 93% in lentil,
> chickpea, and 100% in broad bean. Then as germination proceeds,
> anti-nutrients are degraded further to lower levels or nothing.
> 12 hours and 3 - 4 days of germination completely removed all
> activity in mung beans and lentil. Soaking for 10 hours and
> 3 days completely removed amylase inhibitor in lentils. Normal
> removes most or all of the anti-nutrients.
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