Recently I came across a video on Youtube in which Sally Fallon talks about bread: ancient cultures that make bread actually ferment the bread and make sourdough.
Well, tofu has been around for about 2,000 years too. So out of curiosity, is tofu another food that turns bad because of modern agriculture and modern food processing?
Does the traditional process eliminate some or most of the toxins in soy?
I know there are two kinds of fermented tofu in China, one is stinky tofu; the other kind usually comes in a jar and is red in color. I also heard that in the traditional process, mineral-rich salt is added to the liquid tofu to make it solid, and this may help balance the phytic acid in soy.
Not all tofu is bad, I would agree. I don't know the specifics behind it, I just find it ironic that it's about $8 at a traditional "chain" grocery and about $1 for the same quantity of fresh made at the Asian grocery.
I also find it hilarious that in most Korean dishes that use tofu, they are heavily meat based dishes. Vegetarians think tofu is a replacement for meat, while traditionally it's used more for texture/enhancement.
Hmm, I occasionally eat it. Last two times I ate it were
In Asian traditional cuisine it is often used as an extender of animal-derived ingredients, to add protein (historically meat has been scarce in some of these cultures) and to absorb flavorful broths and sauces. Perhaps in that context, the potential downsides of tofu are cancelled out, but I've never seen a study on this. Contrast this with American tofu-based recipes, which are often combinations of tofu with vegetable oil and sugar. I'm thinking of tofu "chocolate pie" I used to make or fried tofu with sweet and sour dipping sauce. Nothing nutritious in any of those things to balance out the tofu.
From your name i sure you know much more than all of us paleo troll together. so take care and listen to your heart. And do a little research on the internet or in REAL life. good luck and joy.