While fermented soy products,  such as traditional tempeh (tempe), contain protein, vitamins, anti-carcinogenic substances and important fatty acids, they can under no circumstances be called nutritionally complete. Like all pulses, the soybean lacks vital sulfur-containing amino acids cystine and methionine. These are usually supplied by rice and other grains in areas where the soybean is traditionally consumed. Soy should never be considered as a substitute for animal products like meat or milk.Claims that fermented soy products like tempeh can be relied on as a source of vitamin B12, necessary for healthy blood and nervous system, have not been supported by scientific research.²⁷

Finally, soybeans do not supply all-important fat soluble vitamins D and preformed A (retinol) which act as catalysts for the proper absorption and utilization of all minerals and water soluble vitamins in the diet. These “fat soluble activators” are found only in certain animal foods such as organ meats, butter, eggs, fish and shellfish. Carotenes from plant foods and exposure to sunlight are not sufficient to supply the body’s requirements for vitamins A and D.²⁸ Soy products often replace animal products in third world countries where intake of B12and fat soluble A and D are already low. Soy products actually increase requirements for vitamins B12 and D.²⁹

Are soy products easy to digest, as claimed? Fermented soy products probably are; but unfermented products with their cargo of phytates, enzyme inhibitors, rancid fatty acids and altered proteins most certainly are not. Pet food manufacturers promote soy free dog and cat food as “highly digestible”.

Only Fermented Soy Products Are Safe

To summarize, traditional fermented soy products such as miso, natto and tempeh-which are usually made with organically grown soybeans-have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth, organ meats and fermented vegetables. The value of precipitated soybean products is problematical, especially when they form the major source of protein in the diet. Modern soy products including soy milks and ersatz meat and dairy products made from soy protein isolate and textured vegetable protein are new to the diet and pose a number of serious problems.

Another Look at Milk

What then about dairy products? A few studies have linked modern commercial milk products with serious diseases such as cancer, diabetes and arthritis; but natural milk products have a long history of conferring good health in many parts of the globe. Dr. Weston Price, a pioneer in the science of nutrition, studied isolated population groups during the 1930’s. He found that milk products were the principal food of many supremely healthy populations including isolated villagers in the Swiss Alps, the Masai and related tribes in Africa, and Arabic peoples in the Middle East.³⁰

Of the three areas in the world noted for the longevity of the local population -the Caucasus Mountains in Russia, the village of Vilcabamba in Ecuador and the land of the Hunza in northern India- all three use whole milk products. The people of Hunza and Kashmir consume whole fermented goat milk products; inhabitants of Vilcabamba consume raw cows milk which they usually separate into cream cheese and whey; and the centenarians of the Caucasus Mountains eat whole milk yogurt and other dairy products.

Milk products form the backbone of the Hindu diet, with clarified butter (ghee) and fermented curds eaten with every meal. “The cows are our friends, they give food, they give strength, they likewise give a good complexion and happiness,” said Gautama Buddha. While the Japanese have the longest life span of the civilized world on a diet containing few milk products, the Swiss are a close second in the longevity stakes with a diet just loaded with rich milk products like butter, cream and cheese. Tied for third and fourth are the Austrians and the Greeks. Both these populations consume whole milk products, especially cheese. Milk products are even found in some parts of the Orient, from water buffalo milk in Southeast Asia to cows milk in northern China. The longest living man in the West was Old Par, an English peasant who labored in the fields until his death at 152 years. His diet consisted almost entirely of raw goat milk products-milk, cheese and whey.³¹

Processing Is the Problem

The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high-protein, soy-based feeds for fresh green grass; and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well. Their milk is then pasteurized so that all valuable enzymes are destroyed-lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium. Literally dozens of precious enzymes are destroyed in the pasteurization process. Without them milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; overstress of the pancreas can lead to diabetes and other diseases.³²

Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in nonfat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease. Like all spray dried products, non-fat dried milk has a high nitrite content. Non-fat dried milk and sweetened condensed milk are the principal dairy products in third world countries; use of ultra high temperature pasteurized milk is widespread in Europe.

Quality Dairy Products Are Available

Public health officials and the National Dairy Council have worked together in this country to make it very difficult to obtain wholesome fresh raw dairy products. Nevertheless, they can be found with a little effort. In some states you can buy raw milk directly from farmers. Whole pasteurized non-homogenized milk from cows raised on organic feed is now available in many gourmet shops and health food stores. It can be cultured to restore enzyme content, at least partially.³³ Cultured buttermilk is often more easily digested than regular milk; it is an excellent product to use in baking.

Many shops now carry whole cream, that is merely pasteurized (not ultra pasteurized like most commercial cream): diluted with water it is delicious on cereal and a good substitute for those allergic to milk. Traditionally made creme fraiche (European style sour cream) also has a high enzyme content. Fresh, organic yogurt made from whole milk according to traditional methods is also now available, as well as organic raw cheese. Many imported cheeses are raw (look for the words “milk” or “fresh milk” on the label) and are of very high quality.

Butter Is a Healthy Food

Organic, cultured butter is available in many stores. It has restored enzymes and a high vitamin A content. Contrary to widely held opinion, there is no evidence that butter contributes to heart disease or cancer. At the turn of the century, butter consumption in America was 18 pounds per person per year. Today it is a mere five pounds. As butter consumption has plummeted, cancer and heart disease have risen dramatically. The real blame for this increase points squarely at hydrogenated butter substitutes—margarine and shortening.³⁴ Butter contains many nutrients that protect us against disease. Those with severe allergies to milk products can still eat clarified butter (ghee) and enjoy its good taste and numerous nutritional benefits.

In countries that traditionally produce milk, adults favor fermented products such as yogurt, clabber, buttermilk and soft and hard cheeses. These are easier to digest because of enhanced enzyme content. But fresh whole milk is easily digested by most children and is an appropriate food up to the age of three or four. A child’s toleration for milk will be much greater if it is raw. If you have property in the country, consider raising scrub cows or goats in order to provide fresh raw milk for your children, grandchildren, nieces and nephews-there is no greater gift you can give them than the healthy start conferred by fresh whole raw milk.

Homemade Formula Best for Babies

Neither milk-based nor soy-based infant commercial formulas can be recommended for optimal development of the infant. Mothers who cannot breast feed, for whatever reason, should prepare homemade formula based on whole milk for their babies. The rare child allergic to whole milk formula should be given a whole foods meat-based formula, not one made of soy protein isolate. Time invested in preparing homemade formula will be well rewarded with the joys of conferring robust good health on your children.

Consumer Beware!

To summarize, there may be some beneficial factors in soy foods prepared according to traditional fermentation methods. In the Orient these are eaten in small amounts as condiments, and not as a replacement for animal foods. Highly processed soy protein isolates and textured vegetable protein have little in common with traditional soy products. They might be compared to plastic processed cheese slices, which have nothing in common with traditionally processed whole milk natural cheeses.
Promotion of modern, industrially processed soy products should be viewed with skepticism. This is a huge and powerful industry.

References:

27. Scheer, James F., Health Freedom News, March 1991, p.7.

28.  Jennings, I.W., Vitamins in Endocrine Metabolism, Charles C. Thomas, Springfield, IL, 1970, pp.39-57,84-85.

29.  Smith, Op. Cit., pp. 184-188.
30.  Price, Weston A., D.D.S., Nutrition and Physical Degeneration, Keats Publishing, New Canaan, CT, 1945.

31.  McLaughlin, Terence, A Diet of Tripe, David & Charles, London 1978, p. 36.

32.  Pariza, Michael W., “Newly recognized anti-carcinogenic fatty acid identification and quantification in natural and processed cheeses”, Journal Agricultural and Food Chemistry, Jan/Feb 1989 v. 37 (1) pp. 75-81.

33.  Piima powder, for culturing fresh milk, may be ordered by sending a check or money order for $5.00 to Piima, PO Box 2614, La Mesa, CA 91943-2614.

34.  Enig, Mary, Ph.D., “Trans Fatty Acids-An Update”, Nutrition Quarterly, v.17 (4), Nov 4, 1993, pp.79-93.

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