Hi all!

I don't have all of the Health Series with me except the CardioVascular book and of course ER & LR.  

Soy(not soy milk) & Egg plant are rated Neutral Allowed Frequently (NAF) in the CV book. Does the rating change in the other books-Menopause, Diabetes, Fatigue, Aging, Cancer, & Allergies?

Thanks a lot !

AC

in the menopause book eggplant becomes an avoid and soy stays neutral A F.

Thanks Lola!

Anyone else...?

Cancer book:

soy....all kinds of soyproducts are allowed frequently.....
eggplants: allowed infrequently...means 0...nada...not eating please .....

Diabetes book:

soy: only soy milk is infrequently (so better not ) and all the other soy products are allowed frequently

eggplant: neutral; allowed frequently


                                                     

In the allergy book soy is a frequent neutral (except soy milk that is infrequent), and eggplant is infrequent like the other nightshades.

3 more to go!! lol
fatigue, arthritis, aging.....

hmmmm, I really like soymilk.....let me look it up on typebase...ah, says neutral....(.but may be infr. for allergies.)

Loolaaa...I don't have em .........lol .....

some Samaritan will pop up for sure! no worries! lol

In the aging book (my father has Lewy Body Dementia). soy bean, soy cheese, soy miso, soy tempeh, soy tofu are all neutral allowed frequently but soy flour products & soy milk are neutral allowed infrequently.   Eggplant is neutral allowed frequently.  

Eggplant becomes an avoid for nonnies as does all soy and soy fllour products.    

In Arthritis book:

soy flour/ products neutral allowed frequently

soy oil avoid

P.S.  soy oil is the only avoid in the Aging book also

last is fatigue............. anyone?

Quoted from shells

In the aging book (my father has Lewy Body Dementia). soy bean, soy cheese, soy miso, soy tempeh, soy tofu are all neutral allowed frequently but soy flour products & soy milk are neutral allowed infrequently.   Eggplant is neutral allowed frequently.  

Eggplant becomes an avoid for nonnies as does all soy and soy fllour products.    

My Mother-in-law also has Lewy body dementia, she just turned 60 and has been sick for over 5 years.She is in an Alzheimer's home.

a progressive brain disorder
http://en.wikipedia.org/wiki/Dementia_with_Lewy_bodies

Quoted from girly

My Mother-in-law also has Lewy body dementia, she just turned 60 and has been sick for over 5 years.She is in an Alzheimer's home.

My father has now just recently been put in a home for Alzheimer's patients also and it is  very, very sad to see him deteriorate.  He has deteriorated more on the Parkinson symptoms more than the memory and the hallucinations are increasing moreso now.  

In the earlier stages I was trying to help with diet as he is O Rh- but I suspect a secretor as he had been so healthy all his life....one of those people who never gets sick.  I had to give up though as it became too hard for my mother to cook BTD style.

I am sorry to hear you are going through such a hard time.

Fatigue book...Soy milk is a neutral allowed infrequently and the rest are also neutrals soy bean, cheese, tempeh and tofu that are allowed frequently.   Soy oil is an avoid.  

Debra

soy cheese is neutral?
has anyone found a compliant soy cheese ever?

Oh my! Thank y'all so much!!

So looks like Soy (not the milk & oil) isnt so villainous, depending on one's health challenges. Great news for the O women in my family !

As for the Egg plant, touch wood, no one's suffering from menopause, cancer & allergies. Arthritis, hmmm may be, I must check again with them whether it's really arthritis or general joint ache from wear & tear. Fatigue, well, I think we are OK in that department. So Egg PLANT in, wonderful!

I love tempeh and miss it very much. I can now add it to my menu 1-3 times a week. And there's a little old lady who religiously grinds soy beans to make soy milk and soy bean curd. I'll get a small portion of the curd...

Thanks again  !!!

AC

tell us about the little old lady!.......
I suppose she first soaks the beans overnight.........
does she just grind soy beans or does she actually make soy milk and tofu?
does she sell this?

Quoted from lola

tell us about the little old lady!.......
I suppose she first soaks the beans overnight.........
does she just grind soy beans or does she actually make soy milk and tofu?
does she sell this?

It's a husband and wife outfit operating a small shop. They are in their 70's and work very hard. By 1130am all their soy products are sold out. People have asked them to put out bigger volumes, but they say they are happy with what they have! All 5 kids are professionals, studied on scholarship, and during holidays they help out as well.

Yes Lola, the beans are soaked for about 12hrs. Usually when they close shop for the day they soak the beans. When they return the next day at the crack of dawn, the beans are ground and sieved. The raw milk is then boiled on low heat for a period of time. Once the scum & froth is skimmed off the boiled milk is filtered again and read to be served. With or without sugar syrup. Hot or ice cold.

The curdling of the milk is done with a kind of sea weed. They dont make tofu but their bean curd is out of this world!

It's great to know that bean curd is an NAF. My MIL's an O but doesnt eat eggs, but loves soy.

Quoted from accidental_chef

They dont make tofu but their bean curd is out of this world!

AC, I didn't realize that there is a difference between bean curd and tofu . Does anybody know what that difference is, and would they give an explanation?

tofu is bean curd, with the coagulant to make it compact, like nigari or lemon juice.

I guess they just do not make it into blocks, but their curd sounds like it is tofu.

or perhaps tofu has the milk as well, before passing it through a colander.....

where do you live?

Quoted from outdoordrea

AC, I didn't realize that there is a difference between bean curd and tofu . Does anybody know what that difference is, and would they give an explanation?

Drea, here when one says bean curd it means tofu which is very, very smooth, jelly like, resembling yoghurt (curd). It's wobblier than silken tofu and it's usually eaten from a bowl. It cannot be used for cooking coz of it's texture.

When one says tofu, it means the firmer kind, and even that has many, many varieties. I only know their names in Hokkien (chinese dialect), so...

Technically I suppose they're all bean curds. The degree of fermentation of the soy milk will decide the texture of the bean curd.