no dobra, dzieki za linki, ale i tak nie popieram tego, co tam napisali...
a czy Wy, "optymalni", nie mysleliscie nigdy o etyce? nie macie swiadomosci ze niszczycie zycie i przyczyniacie sie do cierpienia?
a nie boicie sie chorob...? (np. BSE czy ptasia grypa?)
ja dzisiaj jadłam na obiadek kotleciki sojowe i były pyszne...
pozdrawiam
Po pierwsze mozna byc optymalnym i nie jesc miesa. O tym juz pisalem.
Widze, ze nie zadalas sobie trudu aby poczytac te linki.
A bylo tam wyraznie napisane
animal death due to cropping is "invisible" and therefore doesn't happen. Lamb chops in the market are visible and vegetarians weep for the victim
Naprawde zaluje, ze nie mozesz sobie wyobrazic na jakie cierpienia narazilas i ile smierci zadalas zwierzetom zajadajac sie kotletem sojowym.
Bo kiedy ziemia jest przeznaczona na uprawe, wiecej zwierzat jest zabijanych niz gdy ziemia jest oddana pod hodowle
"when land is farmed for food crops, more animals are killed"
Nawiasem mowiac w soi wlasnie jest duzo trucizny, ktora mimo obrobki termicznej na dluzsza mete szkodzi czlowiekowi.
Czy soja jest bezpieczna? Jak moze byc bezpieczna jesli jest toksyczna!
How safe is soybean?
One problem for those on a more strict vegetarian diet, whether by choice or of necessity, focuses around getting the right mix of amino acids from the various vegetable sources to ensure the body has a supply of complete proteins to enable it to function correctly. Much attention has been focused on soybean as an alternative protein source as soybean is about the only vegetable source of complete protein. As such it is invaluable.
Since the end of the Second World War, about sixty-five million tons of soybean have been grown in the USA each year. Yet, with the exception of soy sauce and soy oil, the bean has not caught on yet with the American people. In that country the major use is as animal feed. Not surprisingly, producers are constantly seeking new markets.
Throughout the Third World, protein deficiency is the most important dietary problem. Not surprisingly, therefore, soy is widely distributed. As it is low in fat and devoid of cholesterol soy is also promoted today in the West as being more 'healthy'. This seems to make soy an ideal food – but is it safe?
That may seem a strange question as a large percentage of the world's population relies on soybean as a staple.
The cultivation of soy in the East has been traced back to the time of the Chou Dynasty (1136-246 BC). It appears to have been used then merely as a rotational crop because of its root's capacity to fix nitrogen in the soil. Soy was not used as a food until fermentation techniques had been developed around 700 AD. (50) Did the Chinese know soy was toxic?
Like all seeds, soybeans have phytic acid in their hulls, but soybeans have considerably more. This substance binds with several minerals, notably calcium, zinc and iron in such a way that it prevents the digestion from absorbing them. This can result in deficiencies of these essential minerals.
Soybeans also contain other undesirable chemicals:
¨ Potent enzyme inhibitors that block the action of trypsin, a digestive enzyme needed to digest proteins. This leads not only to chronic amino acid deficiencies but also to enlargement of the pancreas (in animals) and cancer.
¨ Hemaglutinin, which promotes the clumping of red blood cells. These clumped cells are less able to take up oxygen and carry it to body tissues. Hemaglutinin is also known to retard growth.
Fermentation reduces these harmful effects. Miso and tamari are fermented soy products.
On the other hand bean curd and tofu are made by precipitating soybean with either calcium sulphate or magnesium sulphate. Soy products made by this method are not as safe as the fermented products. Nevertheless, tofu accounts for some ninety percent of processed soybeans eaten in Asia today.
Eating soy with meat reduces its mineral blocking effect but vegetarians who eat tofu, expecting it to act as a protein substitute, risk severe mineral deficiencies. Soy products also contain no vitamin B-12, or the essential fat-soluble vitamins A and D that are needed for the absorption of minerals. Indeed soy increases the need for these vitamins.
World renowned nutritionists, Sally Fallon MA and Mary Enig PhD, say " traditional fermented soy products 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 and fermented vegetables. Precipitated (Western) soy products can cause serious problems, especially when they form the major source of protein in the diet ".
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