History of Natto and Its Relatives (1405-2012 - SoyInfo Center

kvass). Conclusion.
The following fermented soyfoods are mentioned:
Kinema, hawaijar, miso, natto, shoyu, tauco, and tempe
[tempeh]. Koji is also mentioned.
“Fermented foods are defi ned as foods that have been
subjected to the action of selected microorganisms by which
a biochemically and organoleptically modifi ed substrate
is produced, resulting in an acceptable product for human
consumption.” Address: Microbiology Research Lab.,
Dep. of Botany, Sikkim Government College, Gangtok,
Sikkim–737 102, India.
1614. Muramatsu, Kanako; Yamawake, Noriko; Kiuchi, Kan.
1998. Bacillus subtilis (natto) KFP 419 ni yoru erasutaaze
no seisan [Production of elastase by Bacillus subtilis (natto)
KFP 419]. Nippon Shokuhin Kagaku Kogaku Kaishi (J. of
the Japanese Society for Food Science and Technology)
45(8):494-98. [24 ref. Jap; eng]
Address: Kyoritsu Women’s Univ., Japan.
1615. Goldbeck, Nikki; Goldbeck, David. 1998. The
healthiest diet in the world: A cookbook and mentor. New
York, NY: Dutton (Penguin/Putnam Inc.). xiii + 561 p. Sept.
Illust. General index. Recipe index. 25 cm. [840+* ref]
• Summary: This is an excellent book, with a wonderful
title that lives up to its promise. Both authors are real
professionals, with 25 years in the fi eld. Contains extensive
information about the importance of a wholefoods, natural
foods diet, with plenty of fresh fruits, vegetables, beans,
and soyfoods as sources of the many recently-discovered
phytochemicals, which offer promising health benefi ts. The
authors are fans of soyfoods, which are featured in both the
text and recipes throughout the book.
In Part I, “Goldbeck’s Golden Guidelines,” No. 5 is
“Super Soy Foods” (p. 14-15) which encourages readers to
“Make soy foods a regular part of your diet.”
Part II is the recipe section, titled “In Nikki’s kitchen:
Healthiest diet recipes.” The main soyfoods used in
recipes are tofu (48 recipes!), tempeh (15), soy milk (14),
miso (8), soybeans, whole dry (3), and soy fl our (2). This
book contains so many soy-related recipes that we cannot
possibly list all of their names. So here are two samplers
of such recipes to give a feeling of their diversity, extent,
and inviting names. (1) Salad dressings and salads: Creamy
miso-mustard coleslaw (p. 178). Tofu mayonnaise (p. 190).
Creamy tofu Russian dressing (p. 191). Creamy tofu ranch
dressing (p. 191). Lemon-tahini dressing (with soy sauce, p.
192). Creamy miso-mustard dressing (p. 193).
(2) Tempeh recipes: Tempeh strips (p. 31). Tempeh
breakfast links (p. 32). Baked Italian tempeh (p. 38). Tempeh
burgers (p. 39). Skewered tempeh with orange-nut crust
(mini kebabs, p. 61). Maple-pecan tempeh (p. 98). Baked
corn-tempeh hash (p. 98-99). Picadillo (Latin American
sloppy Joes with tempeh, p. 99). Tempeh mushroom stew (p.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 500
100). Asian grill (with marinated tempeh, p. 101). Tempeh
kebabs (p. 102). Shish kebab in a bag (p. 103). Tempeh-bean
chili (p. 114-15).
In Part III, “Mentor,” one entire chapter is dedicated
to soyfoods (“5. In praise of soybeans,” p. 408-29). The
contents of that chapter: Introduction. Soy’s special assets.
The phytochemical furor. Protein plus. Soy fi ber. Vitamins
and minerals. Soy concerns. Soy food selection (incl.
Western-style dairy and meat alternatives; soy cheese, soy
ice cream, “soy-based imitation meat”). Stick with traditional
soy foods: Tofu, tempeh, soy milk, soy nuts, whole soybeans
(incl. edamame or green soybeans), soy sprouts, soy fl our,
soy grits, soy sauce, miso, okara (soy fi ber), natto. Soy for
health: Introduction, cancer (breast, prostate, and other
hormonally infl uenced cancers), heart disease, diabetes,
osteoporosis, women and soy, infant feeding. Nikki’s dialog
boxes: Mixing and matching soy protein. Just because they
call it “milk”: Nondairy vs. dairy. The question of salt. How
to acquire your anti-cancer soy intake. Twenty-fi ve grams of
soy protein a day?
Soybeans are also mentioned in Chapter 6, “The beauty
of beans” (see p. 431, 434). The 43-page bibliography of
current scientifi c information on the health benefi ts of foods
is worth the price of the book.
In the chapter titled “Controversial carbohydrates”
is a long section about the glycemic index of foods titled
“G-Force: A new perspective on carbohydrates” (p. 280-89);
it includes a 6-page table showing G-force [glycemic index]
ratings for individual foods. “Foods with a high G-Force
[55 and above, bad] raise blood sugar levels quickly; this is
usually matched by a rapid rise in insulin. Foods with low
G-Force cause blood sugar levels to rise gradually, in which
case insulin is usually released more evenly.” Foods that tend
to have a high G-Force are: Desserts and sweets (doughnut
108, graham crackers 106), foods made from refi ned fl ours
(baguette 136, bagel 103, white wheat bread 100), sweet and
refi ned breakfast cereals (puffed rice 132, Cornfl akes 119,
Cheerios 106), sugars (maltose 150, glucose 137, sucrose
92). Foods groups that tend to have low G-force are: Fruits
(apple 54, apple juice 58, orange juice 63, but watermelon
103), legumes (soybeans 25, chickpeas 47), dairy products
(yogurt 20, milk 46). vegetables (non-starchy). Address:
Woodstock, New York.
1616. Wannamaker, Luther B.; Wannamaker, Mary Joe.
1998. Memories of John E. Wannamaker, soybean developer
and farmer from South Carolina (Interview). SoyaScan
Notes. Oct. 15. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: John E. Wannamaker (pronounced WANuh-may-kur)
was a minor seedsman and farmer from St.
Matthews, South Carolina. He had a deep, lifelong interest in
the soybean, and is best known for developing the soybean
varieties named J.E.W., after his initials. John was a very