"Jaques d'Alltrades" wrote in message
k...
The message
from Janet Galpin contains these words:

I've grown a very small quantity of soy beans as part of an HDRA trial.
I gather though that some doubt has been cast on their healthiness when
eaten as beans (soaked, rapidly boiled etc) , as opposed to being
processed into tofu etc.
I wondered whether anyone had up-to-date information or an opinion on
this. Internet info is varied and confusing.

If it were unsafe, soy flour and soy milk would not be permitted.

Last year, I made nearly a gallon of soy sauce, by fermenting soy beans.
It's a very slow process (nearly a year) prolly because you use lotsa salt -
not sugar. We used it in cooking, but the quality was not spectacular. Maybe
this is because I used a demijon and air-lock, whereas in China they use
unglazed earthenware pots.
Bertie