there’s an email that has been sitting in my inbox for a few weeks now, and i think it’s time i finally address it. new reader, paula, appreciated my story and how i gradually found that healthier choices in my diet improved my quality of life. because of this she felt she had to share with me a little information on the dangers of soy.
it’s true, in the past year or so it has become overwhelmingly apparent that soy, which has become widely overused among Americans and in the past couple decades, might not be the perfect health food it’s been built up to be. the major dangers appear to be digetional if large quantities are consumed – which is common with any bean – and hormonal, because of phytoestrogens it contains.
like the estrogen our bodies naturally produce, phytoestrogens cause similar effects. this is why i’ve heard many a man cautioned not to eat too much soy for fear of growing boobs, but also why menopausal women find relief from a glass of soy milk a day rather than hormonal therapy. like nearly any chemical compound found in food, it is not concentrated enough in it’s natural form – the edamame bean – to cause harm, and even in its processed form – tofu, soy milk, tempeh – you will not likely see any adverse effects if eatten in moderation.
along with soy i have also heard that countless other foods have similar harms and should be avoided completely, like nuts or coconut. the simple fact of the matter is that foods affect everyone differently, but they rarely cause major harm unless a severe allergy is present or they are consumed in excess.
the only rule i prescribe to and find works for me is balance. for it is the glass of wine with dinner that aids digestion, but the shots of whiskey that induce a hangover. in this case it is the small serving of tofu occasionally eaten with dinner that may elleviate symptoms of pms, but the processed soy eaten several times a day for several years that may eventually cause breast cancer.
that being said, i eat soy in moderation and will continue to do so. here is a simple way to prepare tofu so that it’s not overly fried and crispy. the tender little pieces of protein really replicate meat quite well for warey carnivores, and taste amazing slathered in this asian-inspired orange ginger marinade.
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fresh coconut curry – and how to make homemade coconut milk
i have been working at juice bars for over 2 years now where we make fresh coconut milk daily. its a tasty treat that isn’t too hard to whip up, just takes the confidence to swing around knives large enough to crack open the young thai coconut’s shell. at one place i worked they required us to wear a chain mail glove on one hand to prevent the loss of any digits – a small price to pay for the light, sweet, creamy taste of freshly made coconut milk.
we would blend it into smoothies, or into raw soups and desserts, but its also great to cook with and a much healthier version than the stuff you find in a can. the coconut water is extremely hydrating because it is rich in electrolytes, while the coconut meat is full of good fats. you can make the milk into vegan ice cream, use it in a dressing or sauce, or cook it down with homemade curry powder and a load of fresh veggies like i have here.
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