history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

made by Madison. His contacts with Madison began in about
1960. Harry W. “Willis” Miller Jr. was at Madison when
Worthington began its contacts; Willis helped to develop
Infasoy. Dr. U.D. Register was part of the early history of
Madison Foods. He was a student at Madison and he worked
at the food plant.
In about 1935-36 Allan, then age 18, worked for about
one year in the kitchen with Dr. John Harvey Kellogg (who
was then about age 84) at his Battle Creek Sanitarium in
Miami Springs, Florida. Dr. Kellogg, who went to Florida
during the winter, had a strong interest at that time in using
soymilk to make a “soy acidophilus milk” that was cultured;
he did ongoing experimentation. Allan’s work was to turn the
meat grinder that produced the soymilk. Dr. Kellogg served
this cultured milk, which was made in the kitchen, to patients
at the Sanitarium in Florida. This was Allan’s earliest contact
with soy. Allan also set up chairs for Dr. Kellogg’s lectures.
Dr. Kellogg was a strong promoter of developing the right
kind of bacterial balance in one’s intestinal system. So he
was constantly experimenting with how to do this with
soymilk instead of cow’s milk using the acidophilus cultures.
Dr. Kellogg had a strong interest in nutrition and
preventive medicine. He was an amazing man. “As I listened
to his lectures as an 18-year-old boy, the things he said
impressed me as being important. Now 50 years or more
later we see many of the things that he advocated then being
generally accepted by health professionals. He talked a lot
about the importance of fi ber in the diet in order to have
regular bowel movements.” He advocated a vegetarian diet
throughout his life. One of the vegetarian visitors to his
Sanitarium in Florida in 1935-36 was George Bernard Shaw;
he went to visit Dr. Kellogg for a visit, a vacation, and a
“tune-up” (perhaps a massage and sunbath). Allan helped to
carry Shaw’s luggage into the San, and he would take food
on a tray up to Dr. Kellogg’s room while he and Shaw were
visiting; they were great friends. Exercise was also part of
the San’s program, including use of mechanical equipment,
walking, and bicycle riding. Dr. Kellogg emphasized the
importance of bicycle riding and Allan saw him riding a
bicycle when he was well into his 80s.
What kind of a person was Dr. Kellogg? “A man of
exceptionally high ideals. He was very much interested in
helping people, and in helping them to discover better health.
He helped a lot of young people through school, using his
personal fi nances–a very generous person. He lectured in
Florida every Sunday night on principles of health and he
had a great concern with public health. The lectures were
open to the public and free of charge. He seemed to lack
interest in commercially promoting products–such as Corn
Flakes. I think he was too interested in helping the public–he
was inclined to give things to people. He also had a strong
interest in helping diabetics and his Battle Creek Food Co.
developed foods for diabetics to use.”
Note: Allan Buller was President and CEO of
HISTORY OF SOY YOGURT & CULTURED SOYMILK 383
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Worthington Foods until 1985, when he retired. He still
comes to work and is on the board of directors. Address:
Worthington Foods, 900 Proprietors Rd., Worthington, Ohio
43085. Phone: 614-885-9511.
1019. Guerimbaye, Midaye B. 1994. Moyen Chari: Palidoyer
pour le soja [Central Chari: A speech in the defense of soya].
Progres (N’Djamena, Tchad). July 28. p. 8. [Fre]
• Summary: His name is Akintayo Issaya, a volunteer for
the United Nations dispatched to the Directorate of Human
Resources in the Ministry of Agriculture. From Doyaba to
Sarh in Tchad [Chad] he is making the promotion of soya
his top priority. Animated with an exceptional courage, he
visits village after village in central Tchad to explain to the
population the importance of intensifying their cultivation
of soybeans, always with emphasis on its popularization.
He says that soya is a pill to take to counter the unfortunate
effects of the devaluation of the franc in rural areas. Rich
in nutritional value, soya can be substituted for a variety of
more expensive foods. He teaches workshops to groups of
women in villages, to help them fi ght against malnutrition by
using soy in many different forms and ways.
Soya is rich in protein as well as essential vitamins. A
kilogram of meat contains 200 gm of protein, while a kg of
soybeans contains 450 gm. Soybean seeds contain 30-45%
protein compared with only 27% in peanuts and 25% in
common beans. The soybean can also play a major role in
improving the soil, by adding nitrogen obtained from the air.
Practically speaking, the soybean can be consumed in many
different ways, which are easily incorporated into traditional
recipes. With the soybean, once can prepare milk, croquettes,
biscuits, bread, mustard, yogurt, and coffee.
Note: This article makes no mention of soybean
cultivation in Africa. Is Mr. Issaya (like Johnny Appleseed)
not taking soybeans with him in his travels and showing
Africans how to grow them in their home gardens (for use,
perhaps, as edamamé) or farms. Address: Chad.
1020. Soyafoods (ASA, Europe). 1994. U.S. soyfoods
consumption predicted to grow. 5(2):3. Summer.
• Summary: A U.S. study titled An economic analysis of
the use of soybeans as human food predicts that domestic
increases in consumption of soyfoods could use an additional
100 to 240 million bushels of soybeans each year. The study
was conducted for the North Central Soybean Research
Program by researchers at Agricultural Education and
Consulting in Savoy, Illinois (Phone: 217-352-1190).
The study found that the following food categories
which have the greatest potential to use soya as an ingredient
(listed in descending order of projected use levels): (1) Flour
products–bread, bakery products, pasta, and pizza dough. 2.
Meat products–ground beef and processed meats. 3. Dairy
products–liquid milk replacements, processed cheeses
and yogurt. 4. Snack foods–crisps, extruded snacks, snack