soy
I eat soy. I drink soy. Alot. Someone please confirm or refute this soy=poison thesis. I'd druther pickle myself some other way.
Roasted soybeans (try BBQ ones) and wasabi peas are awesome. Sunflower seeds are great too. Have you thought about protein bars or a drink supplement? The guy I hiked with last year used some protein called Syntrax that tasted like fruit punch and dissolved better than any protein I had ever seen. He also introduced me to Zone Perfect protein bars, which have a rice crispy type consistency and decent flavor for a protein bar. Payday candy bars have the highest protein that I know of.
"If trees could talk, would we be so cavalier about cutting them down? Maybe....if they screamed all the time, and for no good reason" - Jack Handey
soy dangerous?
Soy is a hot topic. I have come down difinitavely against soy. But, there is evidence on both sides of the argument. You can read both sides of the argument here: http://creativehealth.netfirms.com/soy_health.shtml
The general attacks on soy are as follows:
Soy not only lacks complete protein, zinc and iron, it contains compounds that block the absorption of protein, zinc and iron from other sources. Soy foods increase the body's requirements for vitamin D and B12-both essential for normal growth and development.
Antithyroid substances found plentifully in soy foods inhibit thyroid function, leading to fatigue and mental problems. Phytoestrogens in soy can inhibit normal development and can cause reproductive and fertility problems later in life. Recent research implicates these phytoestrogens in the development of Alzheimers' and dementia-they are "brain aging" substances. Modern soy products contain carcinogens and toxins formed during processing and all modern soy foods contain MSG, which causes neurological problems, including violent behavior.
The best evidence is this: our own government does not recommend the use of soy as a babies formula because it is not good for growth. But you will be growing on the trail if you feed your body well. You will need to repair a lot of muscles (protein). Best to avoid it when you are stressing your body.
Comments?
dehydrated miso
Great point. Dried miso is certainly a viable form of soy to bring. I had not thought of dehydrated miso. Thank you for the suggestion!Originally Posted by Oracle
Yeah, folks should google or yahoo soy to find out for themselves. Some say soy is good, some say it's bad...
How many more of our soldiers must die in Iraq?
uber healthy
hi there,
soy is a nut so check and see if it works for you. also with tvp a lot of times it has a soy base so make sure you read what it is.
QUINOA! its a grain, small, comparable in size to rice. its actually the most nutritious one out there.
YERBA MATE its a salad, no wait! its a tea! lots of good stuff
BRAGGS SOY SAUCE, its soy based, but its got uber amino acids.
TVP if you can hack it!
eeeww smokeysteve, that sounds nasty. Sounds like a good way to bear proof your camp than eat a meal....give ya the "stinkin fire trotten runs"...I aint sleeping in any shelter your in...LOL
Soy butter is actually good-as are the Genisoy soy nuts-even better are the ones dipped in chocolate! Woo-hoo!
I use soy milk powder in many of my recipes to boost protien/calories.
I also use Mori-Nu tofu in shelf stable boxes.
Soy Myths Debunked
Soy myths are a common tool used by demented carnivores, imo.
To wit, seeds, grains, legumes, nuts, and even wheat berries have phytates, often made worse by PROCESSING. Sprouting beans and fermentation methods avoid this. I'd rather eat my sprouted soy beans and fermented miso raw than touch a drop of either isolated soy proteins or hydrolyzed proteins of any kind. Nor would I would consider eating animal flesh until it is processed in a way that makes it "less harmful". It just means that we need to fully understand all our foods before preparing and eating them, rather than relying on myths.
http://www.thehealthyplanet.com/june05_soy.htm
There has been a tragic misunderstanding about soy. Soy products which are not fermented have been regarded in the same light as fermented soy products. But these are vastly different. Fermented soy products have been thought of as the same as industrial, chemically processed textured soy protein products. However, this is not true. Fermented soy has been used for thousands of years in Asia. Fermented soy products reduce or eliminate the phytic acid and phytates in soy.
http://www.diagnose-me.com/cond/C212360.html
Enzymes, called phytases, destroy phytates during certain food processes such as: the yeast-raising of dough, the sprouting of seeds, grains, legumes, the roasting of nuts, presoaking beans, cooking, fermentation as in tempeh, miso, and natto, combining acidic foods with zinc-rich foods, etc.
Not everyone believes that phytates are a bad thing. Although phytates do bind with minerals, they may actually be preventing the formation of free radicals, thereby keeping the minerals at safe levels in the body. Phytates also have a role to play in cell growth and can move excess minerals out of the body. Stephen Holt, MD, a gastroenterologist and author of The Soy Revolution: The Food of the Next Millennium (M. Evans and Company, 1998), says phytates shield us from dangerously high levels of minerals such as iron. Some animal studies have suggested that phytates stop the growth of cancerous tumors. In Earl Mindell's Soy Miracle, he writes that phytates can bind with minerals that may feed tumors.
Phytates are generally found in foods high in fiber. Since fiber-rich foods protect against colon and breast cancers, it is now thought that they are the protective agent in the fiber. It appears that, by binding minerals in the intestines, phytates inhibit the cancer process, especially when it comes to iron. Iron generates free radicals, and phytates may be keeping the mineral balance at a safe level within the body. Phytates act as an antioxidant. Scientists are beginning to express concern over excess iron in the body for this reason. Excessive iron is also known to increase the risk of heart disease. Even a small amount of phytates in food can reduce iron absorption by half, but the effect is less marked if a meal is supplemented with ascorbic acid, which can also help the absorption of zinc and calcium.
Phytates are also known to help prevent cancer by enhancing the immune system. Phytates may increase the activity of natural killer cells which attack and destroy cancer cells and tumors. By working directly to control cell growth, phytates may be an ideal protective agent against a wide range of cancers, carrying excess minerals out of the body, thereby protecting it from a potential overload. Fiber, along with its associated phytates, also provides benefits by regulating the absorption of glucose from starch.
coconut oil
http://www.gardenoflifeusa.com/detail_coconut_oil.shtml
MCT's a good thing for endurance
THANK YOU! It was very difficult for me to read all the horribly mis-constrewed posts here about soy. My wife is a vegan and I am a normal omnivore, so I have spent alot of time researching her statements in an effor to refute/support her diet and ensure that she is eating healthily. So I am quite educated about the pros and cons of soy.
http://www.thehealthyplanet.com/june05_soy.htm
There has been a tragic misunderstanding about soy. Soy products which are not fermented have been regarded in the same light as fermented soy products. But these are vastly different. Fermented soy products have been thought of as the same as industrial, chemically processed textured soy protein products. However, this is not true. Fermented soy has been used for thousands of years in Asia. Fermented soy products reduce or eliminate the phytic acid and phytates in soy.
http://www.diagnose-me.com/cond/C212360.html
Enzymes, called phytases, destroy phytates during certain food processes such as: the yeast-raising of dough, the sprouting of seeds, grains, legumes, the roasting of nuts, presoaking beans, cooking, fermentation as in tempeh, miso, and natto, combining acidic foods with zinc-rich foods, etc.
Not everyone believes that phytates are a bad thing. Although phytates do bind with minerals, they may actually be preventing the formation of free radicals, thereby keeping the minerals at safe levels in the body. Phytates also have a role to play in cell growth and can move excess minerals out of the body. Stephen Holt, MD, a gastroenterologist and author of The Soy Revolution: The Food of the Next Millennium (M. Evans and Company, 1998), says phytates shield us from dangerously high levels of minerals such as iron. Some animal studies have suggested that phytates stop the growth of cancerous tumors. In Earl Mindell's Soy Miracle, he writes that phytates can bind with minerals that may feed tumors.
Phytates are generally found in foods high in fiber. Since fiber-rich foods protect against colon and breast cancers, it is now thought that they are the protective agent in the fiber. It appears that, by binding minerals in the intestines, phytates inhibit the cancer process, especially when it comes to iron. Iron generates free radicals, and phytates may be keeping the mineral balance at a safe level within the body. Phytates act as an antioxidant. Scientists are beginning to express concern over excess iron in the body for this reason. Excessive iron is also known to increase the risk of heart disease. Even a small amount of phytates in food can reduce iron absorption by half, but the effect is less marked if a meal is supplemented with ascorbic acid, which can also help the absorption of zinc and calcium.
Phytates are also known to help prevent cancer by enhancing the immune system. Phytates may increase the activity of natural killer cells which attack and destroy cancer cells and tumors. By working directly to control cell growth, phytates may be an ideal protective agent against a wide range of cancers, carrying excess minerals out of the body, thereby protecting it from a potential overload. Fiber, along with its associated phytates, also provides benefits by regulating the absorption of glucose from starch.
First, I'd Like to point out that soy is not a nut, but is a bean. Also, soy is a perfectly viable and healthy food stuff. However, moderation is key - not too much, not too little. Just as it would be unhealthy to eat all red meat all the time, it would be unhealthy to eat tons of soy and soy-derrived foods.
Also, I don't know if this applies to the thread originator, but my friend is alergic to peanuts as well as sesamie seeds. I would like to caution you, one person suggested hummus - which is a great idea but it is made from chickpeas (a bean) and tahini (mashed sesamie seeds).
You assertion that "all modern soy foods contain MSG" gives me plenty of reason to question the credbility of the balance of you statement.
not all who wander are lost - JRR Tolkein
i think i will try soy nut butter on my next hikeneo
doh meant to delete
doh meant to deleete
i bought some honey soy nut butter tonight.kinda pricey 4.79 a jar,it taste great
From a post I made some time ago about soy...
Soybeans have several chemicals that make me question the wisdom of eating soy and its products when they can be avoided. First, soy that has not been severely processed (miso, tofu) has some antinutrient compounds that inhibit utilization during digestion of some vitamins and minerals; ordinary cooking or drying does not deactivate these compounds in soy as it does related ones in beans and green peas.
Even then, there appear to be analogs to estrogens (certain hormones mainly found in women) in them that will survive such processing. These E.A.s may protect against circulatory system disorders in women to some extent, but there is increasing evidence that these are undesirable for males of any age to consume.
Even soybean oil is likely to have drawbacks. Soy oil is normally partially hydrogenated (made more saturated) to slow down the rate it goes rancid; look on the back of any inexpensive cookie package or baking mixes to check this. However, this produces a chemical not found in nature for which there is no reason to consume it, it being significantly less healthy than the original.
For all these reasons, I try to avoid soy nuts, textured vegetable protein, soy milk, and above all soy oil (whether as the pure oil or as an ingredient in purchased mixed foods), just occasionally having a cup of miso soup or using soy sauce in cooking, which add only a tiny bit of soy to my diet.
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As a male, IMO soy in any kind of quantity is not for me. Women may find it worthwhile; if so, more power to them.
Soy butter is not for everyone. On the other hand, soy nuts are good and high in protein. (Make sure they are salted). Sesame seed paste (tahini) can be o.k., but it is very thick and you would want to mix it. (Mixed with garbonzo, etc. makes hummos). In addition, garbonzo (chick peas) are also good, but they come canned (heavy).
Just a quick reply from someone that has gone from eating 1lb of red meat daily to vegan (no animal products whatsoever) and back again.
Soy is a complete protein yes, you can survive on it. However, soy doesn't have the "preferred" amino profile for your body all in one nut. Mainly it's a bit light in the BCAA's--isoleucine, valine, leucine. These branch chain aminos are readily burned when you are exercising--used up in relatively higher volumes than the other aminos...
Additionally, soy protein is not absorbed as readily when compared to egg's (one of the highest around 83 per?) meat/milk (60 )., soy (40) So overall when you see 10gms of egg protein you're absorbing about 80 percent, while soy would give you about 40 percent absorption.
Here's an overview link that explains why rice and beans go together-etc
http://www.2-fit.com/miscellaneous/proteindif.html
So if you can't hunt, mad cow is everywhere, or mcdonalds is out of business-- Remember food comibining is key. If you're vegetarian, obviously milk, butter, cheese, and eggs provide "full profile" complete proteins.
However vegans, beware for longevity you will need to plan much more than the average person--so that you can get the "complete" protein.
GL, just my experience
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