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

can dodge the undertaker. Signs of the Times (Pacifi c Press,
Mountain View, CA; Seventh-day Adventist) 60(48):12-13.
Dec. 5.
• Summary: “It used to be that when the doctor told a
patient that he was the victim of pernicious anæmia, such
a diagnosis was a death sentence, for until recent years
the medical profession was baffl ed in the treatment of this
malady.”
“In the feeding of cases of pernicious anæmia, a change
of the intestinal fl ora is of prime importance. Dr. J.H.
Kellogg, who has advocated the therapeutic value of lactose
and lactodextrin in the treatment of intestinal putrefaction no
holds that soybean milk is coming to be recognized as a very
helpful adjunct in clearing up the intestinal tract so far as
harmful bacteria are concerned. He says:
“’We fi nd soy acidophilus milk a wonderful help in
changing the fl ora. By the aid of this wonderful culture of
the protective germs, I do not hesitate to challenge any case
that needs changing the fl ora. I am thoroughly convinced that
in many of these bad cases the acidophilus [in the digestive
tract] has been lost entirely, and in these cases feeding with
lactodextrin, although highly benefi cial, will not restore
the normal condition because it will not bring back the
protective fl ora. But this the soy acidophilus milk will do and
do quickly.’
“If men and women would learn to preserve their health
as earnestly as they seek for gold and other treasure this
world holds dear, how changed would be the ‘vital statistics’
and the ‘obituary’ columns in the daily press!” Address:
Author.
75. Kostuirke, D.S.; Maryash, T.K. 1933. Die Mikrofl ora
der Soja und ihre Rolle in der Technologie der
Sojaprodukte [Soybean microfl ora and their role in the
technology of soy products]. Schriften des Zentralen
Biochemischen Forschungsinstituts der Nahrungs- und
Genussmittelindustrie (Moscow) 2(9):431-36. (Chem. Abst.
27:5438). Also in Zentralblatt fuer Bakteriologie Series 2.
90:279-, 1934. [1 ref. Rus; Ger]*
• Summary: Bacteriological examination of soya-bean
revealed the presence of B. perfringens, B. megatherium and
various strains of E. coli and Bact. lactis-acidi Leichmann
(now called Lactobacillus Leichmanii). Mild fermentation
usually sets in when the beans are soaked in water, the
aerobic or the anaerobic organisms being active according
to the conditions. The putrefactive spoilage of soya-bean
milk is initiated by Escherichia coli, proteolyzed by B.
megatherium and B. mesentericus vulgatus.
The authors prepared alcoholic and lactic acid
fermentation products from soya-bean milk by using
Lactobacillus leichmanii and a torula yeast isolated from
kefi r.
Pasteurization and Tindalization during the production
of soymilk and soy lactic acid products (kefi r, sour milk) is
HISTORY OF SOY YOGURT & CULTURED SOYMILK 56
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not suitable / applicable. Address: USSR.
76. Horvath, A.A. 1933. Some recent views about soya fl our.
Newark, Delaware. 10 p. Undated pamphlet. 23 cm. [31 ref]
• Summary: The author quotes recent authorities in a
discussion including the objectives of “processing” soybeans
for the manufacture of edible fl our, the quantity of lecithin,
vitamin A and D and protein in the fl our, its basic ash quality,
alkaline infl uence and importance of these in the human diet.
“The technical diffi culties have now been successfully
overcome and processed soya fl our milled form whole
soybeans [full-fat soy fl our] is gaining in popularity, while
all attempts of marketing soya meal (with most of the oil
removed or only a minor part of it) for human consumption
have already failed or are doomed to fail since meal fl our
turns rancid on keeping and does not possess the pleasant
taste of refi ned soya fl our.” The reasons for this are lack of
proper cleaning, and crushing which “brings the various
cell juices in contact with the oil, spreads the latter over the
entire surface of the particles and exposes it to oxidation. A
properly ‘processed’ whole soya fl our on the other hand is
free of these defects and possesses a pleasant nutty taste.”
Note: This is the earliest English-language document
seen (Oct. 2003) that contains the term “whole soya fl our.”
Horvath used this term in most of his early writings.
“The fi rst objective of ‘processing’ is to kill the enzymes
of the soybean, such as lipase, the oxidases and peroxidases,
which are capable of liberating free fatty acids from soybean
oil, of converting them into toxic oxyacids, and of destroying
vitamins A and E.”
“The second objective of ‘processing’ the soybeans
for the manufacture of edible fl our is to remove the
objectionable beany taste. One of these substances has been
isolated by Schmalfuss and Treu (1927) and its formula
showed to be Methyl-n-nonyl-ketone, which seems to be
located in the outer layer of the bean cotyledons. The process
of ‘refi ning’ should therefore be performed on the whole
soybean.” This ketone can be removed by distillation.
Dr. Horvath cites the research fi ndings of Dr. Ragnar
Berg of the Dresden City Hospital, Germany, which
showed that a large excess of inorganic bases in the
organism consuming a food, as well as in the food itself, is
a necessary precondition for optimal utilization of protein.
“The conclusion to be drawn from these fi ndings is that
the alkalinity of the soybean ash (it has the astoundingly
high value of 26) is a highly important factor for causing
a saving in protein, and this is probably the main part of
the explanation why Rose and MacLeod (1925) recorded
that a human organism is able to store three times as much
nitrogen from a soybean food as from meat, while the high
quality of the soya protein also contributed its share to this
phenomenon.”
“In a recent personal letter to the writer Dr. John Harvey
Kellogg of the Battle Creek Sanitarium [in Battle Creek,