The Chinese Won’t Eat This
Dear Steve, The world’s biggest and most powerful agricultural companies are still trying to convince you that their soy products are healthy… but there’s a problem. It’s not traditional soy. You see, Asian farmers used to consider soy to be a type of fertilizer, not a food. They recognized that most of what’s in a soybean is indigestible to people. They only started eating soy after discovering that natural fermentation processes make soy okay to eat. That’s why – to this day – Asian cultures ferment their soybeans in a traditional way to make soy foods like natto, miso, tempeh, edamame and tofu. It’s made by a simple process that Asian cultures have been following for thousands of years. But this is a far cry from the soy foods made from the genetically modified, heavily processed ingredients that are in nearly every product you can buy at the market. Instead of “soak, steam, ferment,” most food manufacturers follow an industrial crushing process called cracking that breaks down the raw, genetically modified bean to thin flakes. Then the flakes are “defatted” by percolating them like coffee in a petroleum-based hexane solvent to extract the soy oil. The remains of the flakes are toasted and ground into meal. For soy flour, the oil then goes through a process of cleaning, bleaching, degumming and deodorizing – all to remove the harmful solvents and soy’s horrible stench. The sludge that forms in the oil during storage used to be considered to be a waste product. Now you know it as soy lecithin. In other words, the part of the soy that’s left over as garbage after the petroleum processing and bleaching is the heart-destroying oil that makes up the trans fats in every kind of junk food you can think of. Sound like something you want to eat? When processed like that, soy products have huge amounts of natural toxins that block food digestion, and also absorption of essential vitamins and minerals. But when they’re fermented in the traditional way, they retain powerful lignans that may help reduce your risk of cancer. In fact, the average woman living in East Asia eats about 10 times the quantity of soy foods as the average woman in the United States. Yet East Asian women have lower rates of hormone-receptor-positive breast cancer than women in the United States. There’s no sure way to know why this is true, but the speculation is that it’s because of what they eat. And they do eat a lot of traditionally made soy products. You can make traditional soy foods too. It’s easy to do. All it takes is three simple steps: soak, steam, ferment. That’s it. For example, to make natto, you simply:
The Chinese have been doing this for thousands of years. And they discovered that mashing up the soft soybeans and mixing them with certain minerals would make a sort of curd… now known as tofu. The secret to making traditional soy in this way so you can get its cancer-preventing benefits has been handed down for centuries in Traditional Chinese Medicine (TCM). In fact, TCM is full of natural remedies and herbal health enhancers that have been time-tested and passed from generation to generation – from as far back as 3500 BC. And there’s a whole lot more to TCM than just the secrets of benefitting from real soy. In fact, there’s a wonderful new resource that shows you many more of them. It’s called Chinese Medicine: Healing Resource, and it’s full of remedies you would be hard-pressed to find anywhere else. It would probably take countless hours of time reading books and burying yourself in mountains of research to find just a few of the secrets you’ll find there like how to:
That’s just a very small list of what you’ll get with Chinese Medicine: Healing Resource. Click here to try it out for yourself. To Your Good Health,
Al Sears, MD |
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