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MAKING RAW SOYA BEANS

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Read this before you give your infant soyabeans.

Raw Soya beans contains large quantities of a number of harmful substances.

There are potent enzyme inhibitors which block the action of trypsin and other enzymes needed for protein digestion.

These "anti-nutrients" are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake.

In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

The soybean also contains hemagglutinin, a clot promoting substance that causes red blood cells to clump together.

Trypsin inhibitors and hemagglutinin have been rightly labeled growth depressant substances.

Fortunately they are deactivated during the process of fermentation. However, in precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus in tofu and bean curd, these enzyme inhibitors are reduced in quantity, but not completely eliminated.

However, it's easy to destroy the toxin if you prepare the beans properly.

METHOD:

1. Soak the beans overnight
2. Drain completely
3. Boil in water for an hour.
4. Drain completely and sun dry or dry in an hot air oven.
5. Dried beans should first be dehulled
6. Winnow (i.e blow air through grains in order to remove the chaff)
7. Finally, mill into a smooth flour
8. Enjoy!


CULLED from BABY GRUBZ NIGERIA

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