While soybeans are higher in fat and protein than any other beans, they are also the most difficult to digest due to an enzyme called trypsin inhibitor. Soaking, cooking, and fermenting soybeans destroys their trypsin inhibitors, and it is for this reason that these nutritious beans are processed into tofu, natto, tempeh, miso, and the other soyfoods available in natural foods stores.
A major advantage that fermented soyfoods such as tofu and tempeh have over plain-cooked beans and other protein foods are soyfoods' easy-to-digest quality proteins. Soyfoods are also easy to cook with and taste great in a variety of ways.
The most frequently used soyfoods, for one considering a macrobiotic diet, are tofu, dried tofu, tempeh, miso, and natural tamari soy sauce. Tofu is processed from soybeans and pressed into cakes. It has served as an important source of protein for more than 2,000 years in China, and more than 1,000 years in Japan. It contains a higher percentage of usable protein than chicken.
Tempeh consists of soybeans and/or grains bound by a dense white mold and formed into compact cakes. Like tofu, it is high in protein and low in fat, contains no cholesterol, and has few calories. In addition, tempeh is one of the richest vegetarian sources of vitamin B12.
Soyfoods are just one element in a wholesome balanced diet. Like any other high-protein food, they should be eaten in moderation.
We need only small amounts of beans and soyfoods at each meal. The ideal ratio between grains and vegetables on the one hand and beans on the other is seven to one. It is best to eat seven times more whole grains and vegetables than beans and bean products. This translates into about four to six ounces of beans or beans products per day.
Soymilk, soy ice cream, soy yogurt, soy mayonnaise, soy cheesecake, and other soyfoods are not recommended for everyday consumption on the macrobiotic diet. However, they do make good supplementary foods for children or others who are in the process of switching to a more macrobiotic diet.
A major advantage that fermented soyfoods such as tofu and tempeh have over plain-cooked beans and other protein foods are soyfoods' easy-to-digest quality proteins. Soyfoods are also easy to cook with and taste great in a variety of ways.
The most frequently used soyfoods, for one considering a macrobiotic diet, are tofu, dried tofu, tempeh, miso, and natural tamari soy sauce. Tofu is processed from soybeans and pressed into cakes. It has served as an important source of protein for more than 2,000 years in China, and more than 1,000 years in Japan. It contains a higher percentage of usable protein than chicken.
Tempeh consists of soybeans and/or grains bound by a dense white mold and formed into compact cakes. Like tofu, it is high in protein and low in fat, contains no cholesterol, and has few calories. In addition, tempeh is one of the richest vegetarian sources of vitamin B12.
Soyfoods are just one element in a wholesome balanced diet. Like any other high-protein food, they should be eaten in moderation.
We need only small amounts of beans and soyfoods at each meal. The ideal ratio between grains and vegetables on the one hand and beans on the other is seven to one. It is best to eat seven times more whole grains and vegetables than beans and bean products. This translates into about four to six ounces of beans or beans products per day.
Soymilk, soy ice cream, soy yogurt, soy mayonnaise, soy cheesecake, and other soyfoods are not recommended for everyday consumption on the macrobiotic diet. However, they do make good supplementary foods for children or others who are in the process of switching to a more macrobiotic diet.
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