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Politics : Just the Facts, Ma'am: A Compendium of Liberal Fiction -- Ignore unavailable to you. Want to Upgrade?

To: Elmer Flugum who wrote (59420)	5/26/2007 2:11:36 PM
From: longnshort	Respond to of 90947

By eating defenseless plants(they can't run or fight back) you are on a higher moral plane?????? Plants have been on the Earth longer and are one with the Earth, very peaceful things and you eat them??? you are lower them scum.

To: Elmer Flugum who wrote (59420)	5/26/2007 2:38:33 PM
From: longnshort	Read Replies (1) \| Respond to of 90947

Fit for Human Consumption? The Chinese did not eat the soybean as they did other pulses (legumes) such as the lentil because the soybean contains large quantities of a number of harmful substances. First among them are potent enzyme inhibitors which block the action of trypsin and other enzymes needed for protein digestion. These "antinutrients" are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. The soybean also contains hemaglutinin, a clot promoting substance that causes red blood cells to clump together. Trypsin inhibitors and hemaglutinin have been rightly labeled "growth depressant substances." They are deactivated during the process of fermentation. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus in tofu and bean curd, these enzyme inhibitors are reduced in quantity, but not completely eliminated. Soybeans are also high in phytic acid or phytates. This is an organic acid, present in the bran or hulls of all seeds, which blocks the uptake of essential minerals-calcium, magnesium, iron and especially zinc-in the intestinal tract. Although not a household word, phytates have been extensively studied. Scientists are in general agreement that grain and legume based diets high in phytates contribute to widespread mineral deficiencies in third world countries.5 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy and rice based diets prevents their absorption. The soybean has a higher phytate content than any other grain or legume that has been studied.6 Furthermore, it seems to be highly resistant to many phytate reducing techniques such as long, slow cooking.7 Only a long period of fermentation will significantly reduce the phytate content of soybeans. Thus fermented products such as tempeh and miso provide nourishment that is easily assimilated, but the nutritional value of tofu and bean curd, both high in phytates, is questionable. When precipitated soy products are consumed with meat, the mineral blocking effects of the phytates are reduced.8 The Japanese traditionally eat tofu as part of a mineral-rich fish broth. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known, those of zinc are less so. Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.9 Literature extolling soy products tends to minimize the role of zinc in human physiology, and to gloss over the deleterious effect of diets high in phytic acid. westonaprice.org