[Heather]

Back when I did make my own soy milk I soaked the soy beans for a day or two, rinsed them very thoroughly then ground them very finely using my cyclonic wizz, then added lots of filtered rain water and slowly simmered in a large pot (probably a slow cooker would be even better). When the result tasted right I would let it cool a little and then strain through a fine cloth, and use the remaining slurry as a meat extender. I used Leslie Kenton's recipe for the ingredient proportions.

The (then) local health food store actually soaked theirs to the point of sprouting and used an industrial juicer to make 'cold pressed' soy milk.

I enjoyed the flavour of my home made soy milk and tofu - and my extended family loved the rissoles that i made incorporating the slurry - but now that I know the problems with soy I will not use it. My gorgeous step son in law drinks soymilk daily - and is developing small but defined breasts

[bixntram]

Gillian, what a coincidence. I just bought a can of pea protein, too. The price was reasonable. Hope the taste is acceptable, but I'll use it in a smoothie in any case.

Thank you for the soy milk instructions. It is a bit of work but maybe I'll get ambitious and try it.

[Gillian]

I didn't find the taste of the pea protein that bad, just a bit blah. In smoothies and on meusli it'll be fine.

[SAL]

To follow Gm adequately I believe we need to follow what Jon recommends and he clearly says dont have soy unless it is fermented.

There is too much overwhelming evidence soy is not a good product to consume alot of, I dont have links handy atm Ill be back later with those but if you like to take the time to listen to this video, here is one to consider.

[Heather]

Originally Posted by SAL

To follow Gm adequately I believe we need to follow what Jon recommends and he clearly says dont have soy unless it is fermented.

There is too much overwhelming evidence soy is not a good product to consume alot of, I dont have links handy atm Ill be back later with those but if you like to take the time to listen to this video, here is one to consider.

There are a lot of very good reasons to not eat or drink unfermented soy, and these and links to them have been posted many times.

The most relevant to us here are:
Lowers thyroid function
Interferes with protein metabolism (so we don't get enough protein regardless of consuming good levels)
Too high in phyoestrogens (can be antagonist or protagonist dependant upon one's biochemistry)
Prevents absorption of useful forms of vitamin B12

From recollection, many of the soy products today were developed to profitably use the waste by products of the soy oil production process. There is a lot of money involved, so there is a lot of money in advertising - convincing potential consumers that there is a health benefit to eating or drinking those products.

It is similar to the spin on the hydrogenated/refined oil products. We know that the plant based oils are good for us when they are consumed as part of a whole food - but advertising implies that these benefits are also in the margerines and oils that are made of the chemically extracted and altered oil. However, once these oils are extracted and stripped of their antioxidants and co-nutients they quickly go rancid and must be deodorised (a chemical process) and are hydrogenated to make an artificial saturated oil,becoming an anti nutrient (trans fatty acid) in the process.

The spin on soy products is again through using different facts inventively.
eg
Fact - soy beans have an excellent protein profile.
unstated fact - but the enzymes in it prevent the proteins being usable (fermentation overcomes some of this)

Fact - contains phytoestrogens
unstated fact - which may be detrimental to your health and make it difficult to maintain a normal weight

[bixntram]

None of the protein powders I've tried (soy, hemp, rice, and before that, whey) could be described as delicious, but they get the job done.