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  • ryan.becker.3950 commented on jen7714's instructable How to Make Homemade Soy Milk5 months ago
    How to Make Homemade Soy Milk

    No, discard the water. It contains phytohaemagglutinin from the beans, which can cause gastrointestinal problems. And boil for 10 mins at 212F to deactivate any phytohaemagglutinin that's left. The 2-3 mins in this recipe is not enough.

    Your skepticism is correct, and the request for primary sources is exactly what I encourage patients and students to do. Phytic acid (IP-6 Inositol Hexaphosphate) has not been proven to help cancer in humans. Some studies show that it MAY have an effect on cancer cells in vitro (aka test tube) but that's a far cry from being an effective treatment. In fact, the FDA has officially listed it as a "fake cancer cure consumers should avoid." Please see my above reply for more details.http://www.fda.gov/Drugs/GuidanceComplianceRegulatoryInformation/EnforcementActivitiesbyFDA/ucm171057.htm

    You should make it without the sugar then add sugar (or other sweetener/flavoring) as needed right before drinking. That way, you can tell if you need sugar, and how much sugar, to meet your taste.

    I think you've confused phytic acid with phytohaemagglutinin. Phytic acid is not generally considered a toxin. At worst, it binds onto certain nutrients, like iron, reducing its absorption into the body. That's why vegetarians often need to take supplements. Far from toxic, many even consider phytic acid beneficial because it has been shown to prevent cardiovascular disease, cancer and diabetes. On the other hand, phytohaemagglutinin is a toxin that can cause illness by destroying the intestinal lining. This results in extreme nausea, severe vomiting and diarrhea. Phytohaemagglutinin is highest in kidney beans, but is present in most beans, including soybeans.You are correct that discarding the soaking water is a good idea. In fact, changing the water several times is advisable fo...see more »I think you've confused phytic acid with phytohaemagglutinin. Phytic acid is not generally considered a toxin. At worst, it binds onto certain nutrients, like iron, reducing its absorption into the body. That's why vegetarians often need to take supplements. Far from toxic, many even consider phytic acid beneficial because it has been shown to prevent cardiovascular disease, cancer and diabetes. On the other hand, phytohaemagglutinin is a toxin that can cause illness by destroying the intestinal lining. This results in extreme nausea, severe vomiting and diarrhea. Phytohaemagglutinin is highest in kidney beans, but is present in most beans, including soybeans.You are correct that discarding the soaking water is a good idea. In fact, changing the water several times is advisable for kidney beans. You should then boil the beans at 212F for at least 10mins to deactivate the phytohaemagglutinin that's left. The 2-3 mins in this recipe is not enough although soybeans contain a lot less phytohaemagglutinin than kidney beans. Interestingly, low temperature cooking, such as that in a slow cooker (which generally won't go above 180F), can actually INCREASE the level of phytohaemagglutinin up to 5x! So make sure to soak and boil the phytohaemagglutinin out of kidney beans before using a slow cooker, i.e. for chili.http://www.fda.gov/Food/FoodborneIllnessContaminan...

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