soybean sprouts question (Sally?)

[Guest guest]

Hi!

I was wondering if Sally or anyone can tell me if sprouting soybeans

breaks down the phytic acid enough to use soybeans? Does it do as much

as fermenting soy does? I know you would then need to cook the sprouted

soybeans even if the phytates are broken down. (I don't remember seeing

this mentioned in NT, although I could be mistaken.)

Also, if a person was to make yogurt out of soymilk, would the

fermentation of the yogurt be enough for the soy? My gut feeling there

is that it wouldn't, since soy needs to be fermented a long time. (I

know that in NT, commercial soymilk is not recommended because of the

phytic acid, enzyme inhibitors and carcinogens formed during processing.

If a person made their own soymilk, would this be acceptable--or more

acceptable-- if it was made into yogurt? Sally, when you refer to

commercial soymilk and carcinogens would that apply to both liquid

soymilk and powdered? I don't intend to get into using a lot of soy, by

any means, but I do have both beans and soymilk from before I read NT,

that I am trying to figure out if I can use still and not be damaging our

health too much or not.)

Thanks.

Bonnie in NC

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