In a time of multiple food allergies, sensitivities and intolerances, Americans have embraced a wide assortment of non-dairy milks, cheese and yogurts. In the early twentieth century milk was delivered fresh from the farm in its raw and unfiltered state to be churned into butter, fermented into yogurt or after skimming the rich cream, used for cooking or drunk straight out of the bottle while standing in front of the ice-box.
Then came the pasteurization, homogenization, bovine growth hormone, antibiotic-injected age of milk production, and with it the realization that the human body cannot tolerate this toxic stand-in for real milk. Is it any wonder that we are always looking for something to replace what was once a quality food, but now sunk so low as to be considered dangerous for children and adults alike? What then will work in coffee, tea or over morning cereal? No! Even more important, what can replace the queen of all late night binge foods…ice cream?
Enter the humble soybean. It made sense to the food manufacturing industry. After all it can be grown in mass quantities, and processed into any kind of food product without even tasting like a bean. Except once it flooded the food market, taken up with great enthusiasm by the irritable bowel masses, reports began to filter in from experts on both sides of the allopathic-complementary medical fence. Difficult for many to digest, soy is just not that good for you in an unfermented state. That narrowed the market considerably to a little known soy paste called miso, a rather obscure Indonesian cake known as tempeh, and a not-for-the-delicate Limburger tasting Natto. With Genetically Modified soy accounting for 91 percent of soybeans planted, there is the fear that we may yet strangle on our own Frankenstein food science.