Where Does Soy Come From And How Did It Become So Pervasive In Our Diet?
You can find articles mentioning soy on the Internet. You will also find extensive research done by the companies who are producing soy products. But the question is – do these articles accurately represent soy’s history? What facts would you like to see uncovered in a book or in a magazine?
Discovering The Benefits Of Soy
It is the height of food romance – enjoying a glass of soy milk, soy yogurt or a shot of soy protein shake. But is this a fair comparison? What do the ancient Chinese say about soybeans?
ampedic soil, an arid, fertile land is the most likely answer. But, is this an accurate description of soy’s place of origin? What did the ancient Chinese actually know about soybeans?
Digestion And Health
Traces of soy have been found in ancient Chinese medicine. This is said to be the soybean’s earliest form of therapy. 12th Century BCE: The cutting edge medical text of the Japanese circumference quotes a claim from a Chinese medical text that soy has ‘great benefits to health’.
The ancient Chinese would not have been aware of the soybean protein itself, and apparently not aware of the oil, until much later.
In the late 19th Century, the Japanese Education System of an elimination diet for many decades, teaching that soy and animal protein (meat, eggs, milk and poultry) are unhealthy for one’s health.
However, the Kaizo movement, during the 60’s and 70’s, pushed traditional Japanese cooking, mixing it with the new soy foods. This contributed to the bend of Japanese cuisine, giving the population a greater range of meal options.
The Soybean receives many gifts from around the world. France, Italy and Germany, each of them have given soybeans and tofu to Japan. The gifts continue even today. After centuries of cultivation, soy has become a vital raw material in countries like China, India, Indonesia, the Philippines and Mongolia.
If you like tofu, you should know something about the devastating effects of a diet of processed soy. This is a beyond disgusting story.
The Sour-Peat Impasse
The cross-cultural dilemma is now as acute as ever. In the UK, a movement is sweeping the land. Among its many teachings is the prohibition of animal cruelty to tofu. While advances in technology have provided a lighter coating for the fruit of the soy bean, the original fat and protein content of tofu remains.
In this new culinary movement, however, fat and heavier sauces are avoiding the soybean bean for a new, lighter alternative. This is known as ‘light’ or ‘low fat’ cooking. The trend has been getting worse, and fast. Traditional savoury Asian food is being adopted as a standard for many western countries, thereby replacing the ‘classic’ Asian food.
The traditional virtues of Asian cuisine are being replaced by a fast, whilst nutritious, cuisine. We are losing sight of the original cuisine, despite the doubling of options. A nation that gives the impression that it can never be mastered by western cooking styles, has now got the opportunities with both the cooking and the food available to take advantage of a truly Asian dish.
It is now widely available – in a form of dishes, restaurants, food service design and catering – to order any Asian dish as long as you have the money to spend. The only piece of equipment that you need to make this exciting food is the wok. These days it is possible to heat up this Chinese cooking classic in anything but an electric microwave. The modern wok is traditionally made of steel and has been improving in size and design to suit the western stove.
You will find the traditional dishes of Korea and Japan are prepared with woks and steamers. The foods become so delicious that one should just buy them!
For high quality fresh ingredients, traditional Korean and Japanese food is now available in many internet sites, including Chefs selling food and spices in Korea and Japan and Foods from Vietnam and Thailand.