soy flour/was: Rice, beans and corn

[Guest guest]

In a message dated 1/18/04 11:21:59 PM Eastern Standard Time, bwp@...

writes:

> Still, though, I wouldn't touch it again with a ten-

> foot pole either, but soy flour has a nice hearty, nutty flavor in my

> book.

Really? Nutty? Cooking renders it more palatable, but the raw muffin

batter, which otherwise would have tasted good, tastes like freshly cut grass to

me,

and was not very appealing.

Chris

[Guest guest]

> Hell yes! I used to eat lots of stuff with soy flour. It's the

most nasty

> tasting stuff in the world-- my gf and I used loads of ginger,

cinnamin,

> nutmeg, and other spices to mask the taste. I wouldn't touch it

again with a

> ten-foot pole.

>

> It also has 4 times the phytoestrogen concentration of tofu.

>

> Chris

@@@@@@@@@@@@@@@@@

I had a phase of a few months (thankfully pretty short) eating tons

of soyfoods, all unfermented, before finding WAPF on a websearch (and

the rest is history...), but I played around with soy flour, baking

my own bread with it, etc, and I thought it was delicious, just like

all other soyfoods I tried. I still crave the wonderful flavor and

texture of tofu, but pretty much refuse to eat it anymore.

Thankfully, I find raw beef, kefir, raw egg yolks, raw brain, etc

even better! Still, though, I wouldn't touch it again with a ten-

foot pole either, but soy flour has a nice hearty, nutty flavor in my

book.

Also I agree with about rice, beans, and corn not being the

*basis* of a healthy diet; they could certainly be a significant

percentage of a healthy diet, but the *basis* would be in a small

amount of very nutrient-dense animal foods, like local, fresh fish,

etc, whereas the grains/legumes would be at best medium-quality

filler for calories. It's the idea of getting 80% of your nutrition

from 30% of your food, or something like that... For the person who

was asking, I think this is the standard view in our community here...

Mike

SE Pennsylvania