Beans and Soy Beans (Was: Eating beans and gas)
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Barbara Camero
#1 / 9
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 Beans and Soy Beans (Was: Eating beans and gas)
Do the explanations given in the previous posts about why beans
produce gas when you eat them include Soy Beans? In Tofu? Soy Sauce?
Barbara
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| Fri, 19 Oct 2001 03:00:00 GMT |
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Tom Matthew
#2 / 9
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Beans and Soy Beans (Was: Eating beans and gas) Quote:
> Do the explanations given in the previous posts about why beans
> produce gas when you eat them include Soy Beans?
Absolutely! They are one of the worst offenders, and even worse, soy beans contain a trypsin (protein digesting enzyme) inhibitor. That is the biggest reason why is is imperative to presoak or parboil soy beans and disgard the water. Quote: > In Tofu?
Not so much because the fermentation (curdling) process has both gotten rid of the enzyme inhibitor and degraded the fiber somewhat. Quote: > Soy Sauce?
Not at all. There is no fiber and very little protein in it. --Tom
Tom Matthews
The LIFE EXTENSION FOUNDATION - http://www.lef.org - 800-544-4440
A non-profit membership organization dedicated to the extension
of the healthy human lifespan through ground breaking research,
innovative ideas and practical methods.
LIFE EXTENSION MAGAZINE - The ultimate source for new
health and medical findings from around the world.
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| Fri, 19 Oct 2001 03:00:00 GMT |
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Annette C. Hollma
#3 / 9
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Beans and Soy Beans (Was: Eating beans and gas)
Quote: >Do the explanations given in the previous posts about why beans
>produce gas when you eat them include Soy Beans? In Tofu? Soy Sauce?
>Barbara
Unprocessed (i.e. just boiled) soy beans - definitely Tofu - yes, not anywhere near as much Soy sauce - no. That's because Tofu and Soy sauce are fermented, so bacteria already
had a chance to get at the carbohydrates.
Annette
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| Fri, 19 Oct 2001 03:00:00 GMT |
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Barbara Camero
#4 / 9
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Beans and Soy Beans (Was: Eating beans and gas) Annette, Again, thanks. Barbara
Quote: > >Do the explanations given in the previous posts about why beans > >produce gas when you eat them include Soy Beans? In Tofu? Soy Sauce? > >Barbara > Unprocessed (i.e. just boiled) soy beans - definitely
> Tofu - yes, not anywhere near as much
> Soy sauce - no.
> That's because Tofu and Soy sauce are fermented, so bacteria already
> had a chance to get at the carbohydrates.
> Annette
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| Fri, 19 Oct 2001 03:00:00 GMT |
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Barbara Camero
#5 / 9
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Beans and Soy Beans (Was: Eating beans and gas) Tom, Why then are Soy Beans suppose to be the latest miracle food? Suppose to contain an Estrogen like substance, Vit E, etc., etc. Are the farmers growing these beans just pushing them? How good are they really? Barbara Quote:
> > Do the explanations given in the previous posts about why beans
> > produce gas when you eat them include Soy Beans?
> Absolutely! They are one of the worst offenders, and even worse, soy
> beans contain a trypsin (protein digesting enzyme) inhibitor. That is
> the biggest reason why is is imperative to presoak or parboil soy beans
> and disgard the water.
> > In Tofu?
> Not so much because the fermentation (curdling) process has both gotten
> rid of the enzyme inhibitor and degraded the fiber somewhat.
> > Soy Sauce?
> Not at all. There is no fiber and very little protein in it.
> --Tom
> Tom Matthews
> The LIFE EXTENSION FOUNDATION - http://www.lef.org - 800-544-4440
> A non-profit membership organization dedicated to the extension
> of the healthy human lifespan through ground breaking research,
> innovative ideas and practical methods.
> LIFE EXTENSION MAGAZINE - The ultimate source for new
> health and medical findings from around the world.
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| Fri, 19 Oct 2001 03:00:00 GMT |
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Tom Matthew
#6 / 9
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Beans and Soy Beans (Was: Eating beans and gas) Quote:
> Tom,
> Why then are Soy Beans suppose to be the latest miracle food? Suppose
> to contain an Estrogen like substance, Vit E, etc., etc. Are the farmers
> growing these beans just pushing them? How good are they really?
You would have to eat a lot of them to get very much vitamin E, but what they do contain has a high portion of the gamma tocopherol which has lately been shown to be beneficial and lacking in most vitamin E supplements or E fortified foods. WRT phytoestrogens, these isoflavones, particularly genistein, have been
shown in many studies to be benefical both for postmenopausal women and
for cancer inhibition. The soy bean producers are simply capitalizing on
well established scientific results which seem to become stronger with
every passing day.
If you don't like soy beans there now many brands and concentrations of
soy protein/genistein powders and high concentrated capsules available.
Quote:
> > > Do the explanations given in the previous posts about why beans
> > > produce gas when you eat them include Soy Beans?
> > Absolutely! They are one of the worst offenders, and even worse, soy
> > beans contain a trypsin (protein digesting enzyme) inhibitor. That is
> > the biggest reason why is is imperative to presoak or parboil soy beans
> > and disgard the water.
> > > In Tofu?
> > Not so much because the fermentation (curdling) process has both gotten
> > rid of the enzyme inhibitor and degraded the fiber somewhat.
> > > Soy Sauce?
> > Not at all. There is no fiber and very little protein in it.
--Tom Tom Matthews The LIFE EXTENSION FOUNDATION - http://www.lef.org - 800-544-4440
A non-profit membership organization dedicated to the extension
of the healthy human lifespan through ground breaking research,
innovative ideas and practical methods.
LIFE EXTENSION MAGAZINE - The ultimate source for new
health and medical findings from around the world.
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| Fri, 19 Oct 2001 03:00:00 GMT |
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Louise Bremn
#7 / 9
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Beans and Soy Beans (Was: Eating beans and gas)
Quote: > > Do the explanations given in the previous posts about why beans > > produce gas when you eat them include Soy Beans? > Absolutely! They are one of the worst offenders, and even worse, soy
> beans contain a trypsin (protein digesting enzyme) inhibitor. That is
> the biggest reason why is is imperative to presoak or parboil soy beans
> and disgard the water.
What happens to soy beans as they dry, to cause this trypsin to appear? Fresh soybeans are a very popular snack in Japan during the summer, especially with beer. The beans are cooked in their pods, with no presoaking or rinsing, so whatever's there in the beans originally has no chance to escape, but I haven't noticed any gas problems, either in myself or among the people in the packed trains late at night (where there may be plenty of BO or bad breath problems, though). Last night I must've munched my way through a young mountain of these
beans.... Delish.
______________________________________________________________________
Louise Bremner (log at gol dot com), from grimy Tokyo
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| Wed, 24 Oct 2001 03:00:00 GMT |
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Barbara Camero
#8 / 9
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Beans and Soy Beans (Was: Eating beans and gas) Louise, Interesting point. With the threat of being *scolded* again by our illustrious gas experts for continuing this thread, this is an interesting post. Barbara Quote: > What happens to soy beans as they dry, to cause this trypsin to appear? > Fresh soybeans are a very popular snack in Japan during the summer, > especially with beer. The beans are cooked in their pods, with no > presoaking or rinsing, so whatever's there in the beans originally has > no chance to escape, but I haven't noticed any gas problems, either in > myself or among the people in the packed trains late at night (where > there may be plenty of BO or bad breath problems, though). > Last night I must've munched my way through a young mountain of these
> beans.... Delish.
> ______________________________________________________________________
> Louise Bremner (log at gol dot com), from grimy Tokyo
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| Wed, 24 Oct 2001 03:00:00 GMT |
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Louise Bremn
#9 / 9
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Beans and Soy Beans (Was: Eating beans and gas) Quote:
> With the threat of being *scolded* again by our illustrious gas
> experts for continuing this thread, this is an interesting post.
Whups.... I'm not trying to start anything incendiary--just trying to clarify a few points, to work out what's best for myself. I've only recently found this newsgroup after years of mainly Japanese
information on nutrition, from TV and easy-to-read magazines (I run
screaming when anyone asks me to translate in this field, because I know
I can't cope with anything heavier in either language).
So, after absorbing various little factoids such as Oolon-cha is a great
fat-burner, black sesame seeds can return the colour to white hairs, and
wakame reduces {*filter*} pressure and cholesterol (and wondering whether
there mightn't be a {*filter*}sy wee bit of ethnocentricity about some of
these claims), I'm now seeing advice to women approaching and passing
through the menopause to try to eat small quantities of soy products at
every meal, to reverse the loss of bone density that I'd been led to
believe is inevitable.
At the same time, I see reports in English on the newsgroups saying
there are various dangers to eating soy, so I can't help wondering....
______________________________________________________________________
Louise Bremner (log at gol dot com), from grimy Tokyo
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| Wed, 24 Oct 2001 03:00:00 GMT |
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