Monday, May 5, 2008
the great soy debate
How much of this discussion is substantiated by research? Or is it just viewpoints and opinions of the eaters.? At any rate, i didn't think soy was raw. don't they pasteurise it before it goes into containers?
So sure enough, i googled it and discovered that not only is soy boiled during the preparation process to inactivate the soybean trypsin inhibitor, but there are also differences in the Chinese and Japanese methods for preparing soy milk. These differences amount to whether the boiling occurs before or after filtration.
Give me almond milk anytime. My recipe, adapted from Alissa Cohen's recipe for almond milk.
Soak 1 cup of almonds for every 3 cups of water. In the blender add soaked almonds, water, and a dash of agave nectar to taste. Blend it. Then enjoy the drink. That's it.