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

Cuba. The shares will fund the purchase of raw materials and
equipment as well as further research in the production of a
variety of soy food products to extend the protein intake of
Cuban children. Investors in these factories are guaranteed a
high rate of ‘return’–the satisfaction of knowing that Cuban
children are enjoying the benefi ts of a nutritious diet, despite
the U.S. embargo of Cuba that causes terrible suffering to the
people of Cuba and serves no national security interests of
the people of the United States.”
“Warning: Investing in the health of Cuba’s children,
through such projects as the Soy Cubano! Company, may be
considered ‘trading with the enemy’ by the U.S. government,
which carries a maximum penalty of 10 years in prison and
a $250,000 fi ne. The founding members of the Soy Cubano!
Company agree with the American Public Health Association
that ‘when it comes to food and medicine, there is no enemy.’
The founding partners of Soy Cubano! are: Pamela
Montanaro, MS, Coordinator of Soy Cubano Company.
Medea Benjamin, MS & MPH, Co-Director of Global
Exchange, Dr. Hesham Ragab, M.D., Executive Director of
Pediatricians and Parents for Peace [he is assisting Pamela
with Soy Cubano!]. Peter Rosset, PhD, Executive Director
of Food First. Rene Saucedo, Esq. Blase Bonpane, PhD,
Executive Director of Offi ce of the Americas.
“Three soy factories are already operating in Holguin,
Santiago and Pinar del Rio, Eight more factories will be
constructed before the end of 1994... The cost of building
one soy yogurt factory is $50,000. The goal of the Soy
Cubano! Company is to raise the funds needed to build,
equip and staff at least one factory within the fi rst year.”
Note: In Jan. 1994 Soyfoods Center purchased twenty
of these shares for $100 to help the children of Cuba and
to help soyfoods in Cuba. Address: Food and Medicine
Campaign, c/o Global Exchange, 2017 Mission St. #303C,
San Francisco, Food and Medicine Campaign, c/o Global
Exchange, 2017 Mission St. #303C, San Francisco,
California 94110. Phone: 415-558-8682.
1029. Tomomatsu, Hideo. 1994. Health effects of
oligosaccharides: Ingestion of oligosaccharides increases
the bifi dobacteria population in the colon, which in turn
contributes to human health in many ways. Food Technology
48(10):61-65. Oct. [90 ref]
• Summary: Contents: Introduction. Consequence of
toxic fermentation products: Variety and amount of toxic
compounds, enzymes participating in toxic compound
formation, possible causes of carcinogenesis, possible causes
of aging and adult diseases. Benefi ts of oligosaccharide
ingestion: Proliferation of bifi dobacteria and reduction
of detrimental bacteria, reduction of toxic metabolites
and detrimental enzymes, prevention of pathogenic and
autogenous diarrhea, prevention of constipation, protection
of liver function, reduction of serum cholesterol, reduction
of blood pressure, anticancer effect, production of nutrients.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 388
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Dosages and side effects. Oligosaccharides vs. dietary fi ber.
Natural Occurrence.
“Oligosaccharides are one of the most popular functional
food components in Japan, but they are relatively unknown
in the United States. The Japanese produced 40 million lb
($46 million) of nine different types of oligosaccharides
in 1990. The number of consumer products containing
oligosaccharides reached 450 in 1991 and included soft
drinks, cookies, cereals, and candies.”
Oligosaccharides are “preferentially consumed by
benefi cial intestinal bacteria, bifi dobacteria, in the colon.”
Bifi dobacteria suppress the activity of putrefactive bacteria
and thereby reduce the formation of toxic fermentation
products.
Various natural foods are known to contain
oligosaccharides. Soybean oligosaccharides
[galactooligosaccharides or GOS] are different from
fructooligosaccharides [FOS], which are found in many
vegetables (such as onion, garlic, burdock, asparagus, etc.).
Note 1. Although bifi dobacteria suppress many bad
bacteria in the colon / digestive tract, no experimental
evidence was given from animal trials that their consumption
prolongs the life or improves the health of animals.
Note 2. The early (and later often ridiculed) theories
about Elie Metchnikoff and Dr. John Harvey Kellogg
concerning bacterial putrefaction in the colon and digestive
system may be vindicated by this interesting article and
review of the literature. For examples of ridicule see Nuts
Among the Berries, by Ronald Deutsch. Address: Quaker
Fellow, The Quaker Oats Co., John Stuart Research Lab.,
617 W. Main St., Barrington, Illinois 60010.
1030. Clanchin, Olivier. 1994. Laiteries Triballat, Sojasun
Technologies, PLL, and soy yogurt (Interview). SoyaScan
Notes. Nov. 21. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: Laiteries Triballat is still the company that
makes Sojasun (pronounced so-ya-SUN) soy yogurt. Sojasun
Technologies is a part of Triballat that specializes in selling
equipment and turnkey plants for making soymilk and a full
range of soymilk products (including tofu, soy yogurt, and
soy ice cream). All soymilk is made from whole soybeans.
Sojasun Technologies has some contracts in China and in
other countries.
Triballat is run by a husband and wife team, Mr. Jean
Clanchin and Mrs. Françoise Clanchin. Olivier is their son.
Triballat has never used soy protein isolates as an
ingredient in Sojasun or any other soy product they
manufactured. Prior to August 1985 PLL (Produits Laitiers
Lausanne SA) in Lausanne, Switzerland, made a product
named Sojasun in Lausanne using soy protein isolates. They
were making the product for their own use, not for Triballat.
In Aug. 1985 Triballat purchased a license from PLL to use
the brand name Sojasun, since Triballat wanted to make a