Soy: good, or bad?

[OakLeaf]

Mmmmmmmm, potato chips.

Pesticide-laden potato chips fried in GMO soybean oil.

[Owlie]

Mmmmmmmm, potato chips.

Pesticide-laden potato chips fried in GMO soybean oil.

I'm sure there are fancy ones out there.

[shootingstar]

I only eat tofu several times per month or less. It's just normal to eat like this. I've always been like this

As for genetically modified foods....probably more in our different fresh foods than we realize. Unless we become a farmer, gardener.

As for what people say about soy...if I can give the opposite: I hardly eat any butter in my food. Maybe several times on rolls per month. I go for months without butter..and bacon, etc. That's it. I don't think I'm missing much....a huge part of the world survived without butter for a looooong time. It doesn't exist in some of the traditional cuisines.

[emily_in_nc]

I never worry about sodium content of soy sauce or in anything else, for that matter. I have low blood pressure and always have. My 78-year old mother does as well. Seems to run in the family. That said, I don't care for really salty foods and don't eat a lot of salt, but occasional soy sauce on broccoli or whatever, I don't worry about. Should I? Is there a reason to worry about salt other than blood pressure? I should add that I sweat heavily when I work out (and where I've been living for 18+ months, it's usually hot, so I sweat hard every day).

[Owlie]

As far as I know, the only concern with a high-sodium diet is blood pressure. Since you have low blood pressure and sweat a lot, you're probably fine.


Now I want sushi. I suppose I'll make do with daikon radish sprinkled with soy sauce, though.

[Blueberry]

As far as I know, the only concern with a high-sodium diet is blood pressure. Since you have low blood pressure and sweat a lot, you're probably fine.


Now I want sushi. I suppose I'll make do with daikon radish sprinkled with soy sauce, though.

mmmmm......sushi.....

This is an interesting new study (has been reported many places). They are claiming a link between excess salt consumption and auto-immune disorders. Don't know how much credence to put in it - but it is interesting. DH forwarded it to me to try to stop my salt-eating ways I do like salt, but since I cook most of my food, I still expect I eat less than average.

[shootingstar]

Hey Emily, my mother has high blood pressure..that's why she had to cut down on her salt intake.

A traditional Chinese meal uses soy sauce....nearly every meal. That's why the amount has to be VERY small for each meal. Otherwise it's like the salt shaker habit for dishes already salted. As I have said before elsewhere, her dishes still taste "Chinese" to me because of type of other ingredients and cooking techniques.

And no, I never add more soy sauce when I am ready to eat the dish after it's served to me at the table,... when a particular Asian dish has already been cooked with abit of soy sauce. I can tell..by various cooking techniques or by taste/visual look.

Frankly I never fully understood the whole craze over tofu. But I shrugged off as something that maybe I was too blind ...because I had it as a kid and never thought much about it. And I never really thought about eating a lot of tofu as a replacement for something else. I already have skim milk in my daily diet. Remember, I grew up in Canada and had milk daily as part of my diet also.

My parents have made the diet adjustments for their children when they immigrated, for very calculated reasons: they did want their children to have the benefit of drinking milk.

The reason why I don't have much tofu now, is that I find the tofu abit expensive in Calgary ....and less brand choices compared to Vancouver...

I don't drink soy milk because a lot brands seem to have cane sugar. So I go to skim cow's milk..

But I do enjoy a lovely tofu cooked dish with veggies..

[Owlie]

mmmmm......sushi.....

This is an interesting new study (has been reported many places). They are claiming a link between excess salt consumption and auto-immune disorders. Don't know how much credence to put in it - but it is interesting. DH forwarded it to me to try to stop my salt-eating ways I do like salt, but since I cook most of my food, I still expect I eat less than average.

Hm, it is Nature, so I'm inclined to give it a little more weight. I'm too lazy to log on to my school's VPN or library thingy so I can read it right now, though.

I'm in the same boat. I don't eat a whole ton of processed foods (my main high-Na vices are olives, salt-and-vinegar kettle chips, the occasional Chipotle burrito and whatever I end up getting at the student union if I forget my lunch (it's not salad, since I have no desire to get food poisoning)). In addition, my mom doesn't put a whole lot of salt in anything (sometimes to the detriment of the dish), so my "why is this so salty?!" threshold for things that are not olives or kettle chips is lower than average. Unless I'm baking (when things need to be more precise), I don't look at the amount that the recipe says to add. I just season with everything else, then taste, sprinkle with salt, stir, taste again... until it tastes right.