Organic Cooking on a Budget: How to Grow Organic, Buy Local, Waste Nothing, and Eat Well by Arabella Forge

Author:Arabella Forge
Format: epub
Publisher: Perseus Books, LLC
Published: 2013-12-31T16:00:00+00:00

A NOTE ON SOYBEANS

Soybeans are an anomaly in the world of legumes. These beans were traditionally fermented for a period of months, sometimes years, to make old-style condiments such as miso, natto, and soy sauce. Asian cultures knew that the beans required fermentation to naturally break down components that were indigestible and caused ill health effects. Not surprisingly, soybeans have been found to be rich in phytates, which work as anti-nutrients (these attach themselves to nutrients and draw them from your body). They also contain large amounts of protease inhibitors and oligosaccharides, which interfere with digestion. So try to enjoy soybeans as they were traditionally consumed—that is, fermented to produce such products as miso, soy sauce, natto, and tempeh.

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