As a rule I try not to consume too much dairy – cows milk used to upset my stomach as a child, especially after a rich large intake like a milkshake. Over the years I came to love soy as a substitute, particularly in my smoothies.
However, in my journey into the world of nutrition, I have come across a lot of negative reports on soy. How much is true I can’t say, there’s a lot of conflicting advice, and I feel that my "everything in moderation and mix it up" mantras are safest.
On the bright side, the one united agreement seems to be that fermented soy is both safe and good for you. That is, miso, raw soy sauce and tempeh. So, my next challenge will be cooking with tempeh. Apparently fermented soy products are rich in isoflavones, which are excellent for the heart and may even prevent cancer. And you cook it just like tofu - so it's worth a try. I'll be sure to report back.
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