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19 January 2016 Fermented Soy Milk
Topic Started: Jan 20 2016, 05:46 AM (263 Views)
Durgan
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19 January 2016 Fermented Soy Milk
Posted on January 19, 2016 by Durgan

http://www.durgan.org/2016/January%202016/19%20January%202016%20Fermented%20Soy%20Milk/HTML/ 19 January 2016 Fermented Soy Milk
A home produced package of Natto, fermented soy beans, was made into fermented soy milk. The beans were placed in a blender and bottled water was added and blended until smooth.The product was placed in a liter jar and
stored in the refrigerator. It will be used as one would milk.The water tends to separate out from the blended mixture, so shake before use.No doubt a binding agent can be found with experimentation.
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Trotsky
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That sound deliciously execrable.

You will soon be able to supplement your income by selling fecal transplants.
Edited by Trotsky, Jan 20 2016, 11:20 AM.
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Durgan
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Trotsky
Jan 20 2016, 11:19 AM
That sound deliciously execrable.

You will soon be able to supplement your income by selling fecal transplants.
Close your eyes a drink a glass. The current method of making soy milk is useless, so I thought I would improve it. Soy beans have to be fermented to obtain maximum benefits. Worth a try anyway and effortless to make if one has the Natto.

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Trotsky
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Durgan
Jan 20 2016, 11:27 AM
Trotsky
Jan 20 2016, 11:19 AM
That sound deliciously execrable.

You will soon be able to supplement your income by selling fecal transplants.
Close your eyes a drink a glass. The current method of making soy milk is useless, so I thought I would improve it. Soy beans have to be fermented to obtain maximum benefits. Worth a try anyway and effortless to make if one has the Natto.

I love most beans but despise the bitter aftertaste of soy. But yet I love TOFU, soy sauce, roasted soy beans, and miso.

I used to have trouble with my 90% SOY PROTEIN powder, but enough cocoa covers over the taste...and then both bitternesses get WELL covered over with aspartame...and milk and egg and ice cubes into the super-blender.

I have never tasted soy-milk. If I could buy a half pint I would give it a shot, but I don't want to toss out a pricey quart.
Edited by Trotsky, Jan 21 2016, 03:53 AM.
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Durgan
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Unless soy is fermented in some manner it is just chemicals and of marginal benefit. Natto and Miso being the two most common. All soy milk commercially is just soy beans processed. My intent was to make something beneficial hence grinding Natto. I have found it is best if left to coagulate for about 24 hours after blending with water.

I am slowly coming around to the view that gut flora is of the utmost importance regarding diet. Probiotics if you like. Mind you my broken body is only a sample of one.
Edited by Durgan, Jan 21 2016, 05:11 AM.
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Durgan
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Soy doesn't have any particular objectional flavor that I can detect. Again I am of the opinion soy has to be fermented to obtain maximum if any benefits.
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Trotsky
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Durgan
Jan 21 2016, 05:13 AM
Soy doesn't have any particular objectional flavor that I can detect. Again I am of the opinion soy has to be fermented to obtain maximum if any benefits.
I taste a terrible bitterness. Obviously, to me, some chemical that is destroyed by proper fermentation.

Quote:
 
Many plant foods are perfectly safe to eat raw, but soybeans aren't among them. Some of the components found in raw soybeans can cause short term digestive problems, as well as possible long-term health issues. Cooking or fermentation neutralizes some of the negative side effects raw soybeans could have on your health.


Quote:
 
Soybeans contain lectins, glycoproteins that bind to carbohydrates in cells. This can damage the cells or lead to cell death in the gastrointestinal tract. Lectins may bind to the intestinal walls, damaging the cells and affecting nutrient absorption as well as causing short-term gastrointestinal side effects. Unlike most proteins, lectins aren't broken down by enzymes in the intestine, so the body can't use them. Lectins can affect the normal balance of bacteria in the intestine and the immune system in the digestive tract.


Quote:
 
Saponins, another component found in soybeans, can cause side effects if you eat soybeans raw or cooked, because cooking doesn't break down this toxin like it does lectins. Enzymes used in fermentation, however, can break down saponins. Like lectin, saponins can damage the cells of the intestines if eaten in large amounts. Saponins also impart a bitter taste to raw soybeans. Cooking methods can leach some of the saponins out of the soybeans, removing the bitter taste.


http://healthyeating.sfgate.com/happens-eat-raw-soybeans-11856.html

So, cook or ferment (or both) your soy, IMHO. Eat it as Miso, Tofu, Natto, or soy sauce.
aside:
I went through a "sprouting phase" where I found sprouted mung beans delicious but sprouted soy beans inedibly foul tasting...BITTER.
Edited by Trotsky, Jan 25 2016, 05:01 AM.
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Durgan
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I went through a sprouting phase then abandoned the process. It was far too tedious and unpredictable.

Pressure cooking (2 hours) soy beans after soaking for 24 hours is one method that appears to be beneficial in my experience. But I prefer Natto either whole or blended into milk.
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