Soy Information

Soy Milk Vs. Cows Milk

Soy Milk vs Cows Milk Chart

 

To make about 11 cups of Soy Milk use 1 cup of soybeans

1 Gallon = 4 Quarts = 8 Pints = 16 cups

11 total cups of water
Sweeten to taste with sugar, honey or cane syrup
A blender
A pot
Multiple bowls
Cheesecloth or strainer
Stirring spatula or spoon

Soak the soybeans for at least 8 hours 2 cups of water overnight or at least 8 hours. The water level should always remain above the soybean.
Pour four cups of water into the blender and then add the soybeans with the water they were soaking in into the blender and blend until smooth.
Strain the soybean mixture using a strainer or the cheesecloth into the pot squeeze out as much liquid as possible.
Pour the leftover soybean pulp back into the blender and add 3 more cups of water and blend until smooth.  Strain it again and repeat the above process until you believe the milk would be too thin to blend the pulp again. Your pot now contains raw soy milk!
Put the pot on the stove top, turn the heat to high and keep stirring the mixture until it comes to a boil to make sure the soy milk does not stick to the bottom of the pot. Boil the mixture for 3 minutes. Sweeten to taste.

 

Soy Milk from Soybean Flour

1 cup of soy flour
3 cups of water
A pot
Cheesecloth or strainer
Stirring spatula or spoon

Set the stove to medium-high and boil 3 cups of water in a pot.
Slowly add 1 cup of soy flour while using a spatula or a big spoon to blend in the mixture while you pour it into the pot.  Make sure the water and flour are completely mixed.
Reduce the heat to medium-low and stir it every couple minutes for 20 minutes. Add more water if it becomes too thick but do not add flour if it becomes too thin, just leave it to make more water evaporate.
Strain the soybean mixture using a strainer or the cheesecloth into the pot squeeze out as much liquid as possible.
Put the milk in the refrigerator immediately.

 

Now for the bad news and warnings on Soy and Milk

To eat healthy and be cancer free make sure you know the difference between corporate food and regular food. Genetically modified food adds poison to the genes of food to make it resistance to insects, etc., so they grow big and maximize profit. Soybeans are genetically modified so expect to spend your lifesaving on cancer treatment instead of a happy retirement or passing your estate on to your kids. More than 90 percent of the soybeans grown in the United States are genetically modified. Most corns are also genetically modified.
To maximize profits cows are also fed corn.  Since cows cannot digest corn properly and genetically modified corn has poisonous genes added to kill insects the milk they produce are not fit for human consumption.  The industry solution is to pasteurize the milk. Pasteurized milk brings the milk to a temperature that kills all the bacteria as well as the entire nutrient in the milk. To provide some nutrient to this pasteurized milk, it is then fortified by adding chemically created vitamins to it.  Not only does this chemically created multi-vitamin have side effects like any other medicine but it’s up to you to decide if they actually make you or you elderly relative bones or hip stronger. The rumor is that unpasteurized milk is illegal and it is probably illegal in states where corporate greed is in full control but the fact is that states such as New York require that the cows be tested for E. coli, etc., if you are selling unpasteurized milk. Unfortunately these cows will not pass the test if they are fed corn.

 

GMO Soy?

It appears the very positive effects of consuming Soy products or products claiming health benefits from containing Soy are in question as to their truth in their claims.

Not only do we have harmful food additives still being used in Australia that are banned overseas and Aspartame which totals 80% of complaints to the American Food Administration in our foods, we now have Soy, natural plant life, being consumed by thousands of people daily in excessive levels.

Contrary to what you may read in some packaging and marketing articles about Soy, the Asians have used and still use very little Soy in their diet and only when it has been fermented to draw out the natural toxins of unfermented Soy.

According to a survey of 1242 men and 3596 women who filled a food frequency questionnaire in an annual health checkup program in Takayama City, Japan, the consumption of soy products consumed were tofu (plain, fried, deep-fried or dried), miso, fermented soybeans, soy milk and boiled soybeans. The total weight of soy protein consumed was between 3.05-12.95 g/day for men and 2.82-10.94g/day. No more than 13 grams per day.

Even in China, a book titled "Food in Chinese Culture" by editor KC Chang, the total caloric intake due to Soy in the Chinese diet in the 1930's was only 1.5% compared with 65% from pork.

Why is that the company Protein Technologies International, that are manufacturers of isolated soy protein advise to consume 100g/day!! This is mega overdosing on isoflavenes. This kind of dosage can give levels over 200 milligrams of genistein per day which should be definitely avoided.

Japanese males consume on average less than 10 milligrams of genistein per day. In 1996, research showed that women eating Soy had an increased incidence of epithelial hyperplasia, a condition that presages malignancy. In 1997, genistein in the diet was found to stimulate human breast cells to enter the cell cycle and as a result researchers advised women not to eat Soy products, to prevent breast cancer.

The problem is very serious due to some of claims like "Soy formulas must be safe because Asian Infants have been eating soy for centuries" or "soy formulas are better than breast milk". A very important statement from Daniel Sheehan, Director of the United States National Centre for Toxicological Research in 1998 was Soy fed babies are taking part in "a large, uncontrolled and basically unmonitored human infant experiment".

A new born baby 's sole food is milk and drinking Soy milk instead of breast milk will administer 5 birth control pills' worth of estrogen every day! These babies isoflavene levels were found to be from 13,000-22,000 times higher than in non-Soy fed babies.

Some companies have even promoted their Soy Milk Formula with statements like "1st Choice of Doctors". Which Doctors were they? It does not end with all sorts of health claims being made with products containing Soy.

Contrary to what the industry may claim soy has never been a staple in Asia. A study of the history of soy use in Asia shows that it was used by the poor during times of extreme food shortage, and only then the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the Soy toxins. Yes, the Asians understood soy alright!

Since as far back as the Chou Dynasty (1134-246 BC) the soybean was designated a food after the discovery of fermentation techniques. Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulphate or magnesium sulphate (plaster of Paris or Epsom salts) to make a smooth, pale curd – tofu or bean curd. This was then spread throughout Asia and was soon adopted by Japanese and Indonesian people.

Many vegetarians in the USA, and Europe and Australasia would think nothing of consuming about 220 grams of tofu and a couple of glasses of soy milk per day, two or three times a week. This is well in excess of what Asians typically consume!

Asians generally used small portions of soy to complement each meal. It should also be noted that soy is not the Asians' main source of dietary protein and that a regime of calcium-set tofu and soy milk bears little resemblance to the soy consumed traditionally in Asia.

Where does this leave us in the Soy debate? Confused maybe even paralyzed because even our own Doctor, Naturopath or other Health Professional has recommended high consumption of Soy products in substitute for meat and dairy.

Whether we need a lot of protein or little protein in general from soy or other sources has been a very big question in the nutritionists and scientists of late. It is now being said that we need to identify what happens to the various sources of proteins as they enter the body from the different sources as the vibration or energy quality of some sources of proteins is far higher than others.

Different sources of chemicals whether they be synthetic or naturally derived are now being shown to have different effects on the human body. See the article written by the late Dr. John Whitman Ray for evidence of Vitamin C in the form of ascorbic acid or calcium ascorbate is in actual fact detrimental to the body's true healing.

Pregnant women especially vegetarian, put their new children at a five time higher risk of defects such as hypospadias, a birth defect of the penis. Hormone levels that are imbalance by high intake of Soy during the first 12 weeks of pregnancy can also cause damage to the fetus's developing brain.

American Nutritionists Sally Fallon and Mary G. Enig say that Soy blocks calcium and causes a deficiency of Vitamin D which are both needed for healthy bones.

For people that were intolerant to dairy milk, the marketing ploy to drink Soy milk now seems a health risk! Again what some packaging and marketing articles may make claim about the use of Soy in their products, we should think again as to the real agenda behind the International Soy Industry.

"Is there any SAFE Soy products out there?" is a good question and is easier to answer than you think. Yes, fermented soy products such as Soy sauce, tempeh and miso. The long fermentation process counteracts the effects of natural toxins in Soy. We are needing to embrace health and look to our ancients for the signs of what foods we are to eat. Look forward to our next issue all about these signs in nature that are obvious signatures of our Creator in Nature which clearly show what is right for our human bodies.

 

Raising Cows Corporate Style vs. On A Farm

Mr. Paramedic the Milkman
Part 1
Lecture on medical acceptance, by Doctors, hospitals and people
Pasteurization advantages and disadvantages

Part 2
Lecture on cows raise by corporation vs regular farms
The members of our teams were unable to test raw milk because it's not available in our area

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