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

Michigan] brings out the following interesting experience:
‘We are making increasing use of the soy acidophilus
with splendid results. I am sure it is very much superior to
ordinary acidophilus milk as a means of changing the fl ora.
It seems to stimulate greatly the growth of the acidophilus,
whereas cow’s milk is such an unfavorable medium that
prolonged training is necessary to bring the organism up to
a degree of activity suffi cient to produce a good quality of
buttermilk. The soy milk requires no such training. A slow
growing dying milk culture when placed in soy milk springs
into rejuvenescence at once, producing a good quality of
buttermilk in less than 24 hours. It seems evident that a
medium which exercises such a stimulating effect upon the
growth of acidophilus in vitro ought to be equally superior
in the intestines. We fi nd it of special value in old cases of
toxemia in which the conditions are so unfavorable that
the acidophilus has entirely disappeared. In such cases the
soy acidophilus will reimplant the normal acidophilus fl ora
within a week or two after other measures employed for
months or even years have utterly failed.”
Note 1. This is the earliest document seen (Oct. 1999)
that uses the term “soy acidophilus” or that discusses Dr.
Kellogg’s work with it (one of two documents).
Note 2. This is the earliest English-language document
seen (July 2003) that contains the word “peroxidases.”
Note 3. Although this booklet is undated, we can
estimate the date as 1933 since: (a) The two most recent
articles in the bibliography were published in 1933, both in
January. (b) One article cited in the bibliography, said to be
published in 1932, is list as “(in press).” Address: P.O. Box
385, Newark, Delaware.
77. Kellogg, John Harvey. 1933. The new method in
diabetes. Fourth revised ed. Battle Creek, Michigan: Modern
Medicine Publishing Co. 300 p. See p. 90-91, 177-80, 295.
Illust. 21 cm.
• Summary: A section titled “Insulin–Its discovery and use”
(p. 90-91) states: “Every diabetic suffers from intestinal
toxemia and needs to have his intestinal fl ora changed...
Gluten preparations and soy bean products should take the
place of meat and eggs, and milk prepared from the soy bean
may be advantageously used in place of ordinary milk. Soy
milk is almost wholly free from carbohydrates... The soy
bean encourages remarkably the growth of the protective
acidophilus fl ora. Soy acidophilus milk is especially useful
in cases in which the protective fl ora has been entirely
lost. By its continued use, the fl ora may be restored and
maintained.*” (Footnote: *”Information concerning soy
acidophilus milk may be obtained by addressing the Battle
Creek Food Company, Battle Creek, Michigan.”)
In a chapter titled “Directions for Making Soy
Acidophilus Milk at Home” (p. 177-80), Dr. Kellogg begins
by noting that he discovered the “remarkably stimulating
effect of soy bean milk on the growth of B. acidophilus,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 57
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the germ which forms the protective fl ora in the human
intestine...”
Page 295 gives a recipe for making soy bean milk at
home. The fi rst step is to grind the beans to a fi ne fl our and
sift.
Gluten-related recipes (all calling for gluten fl our)
include: Gluten bread (p. 273). Gluten bran bread (p. 273).
Gluten bran puffs (p. 273). Gluten griddle cakes (p. 274).
Gluten wafers (p. 274). “Southern” gluten biscuits (p. 274).
Soy bean biscuits (with soy bean meal, gluten fl our, and
starch-free bran, p. 275). Oatmeal and gluten gems (p. 275).
Sandwiches (all on gluten bread, p. 268-71). Gluten bran
bread sandwich (on gluten bran bread, p. 270). Cream of
gluten cereal (p. 272). Address: Battle Creek, Michigan.
78. Battle Creek Food Co. 1934. How to eat: To build
and maintain good health. Battle Creek, Michigan. 64 p.
Undated. Illust. Index. 21 cm.
• Summary: The cover of this undated, saddle-stitched
(stapled) book has red and black letters on an orange
background. We can estimate the publication date from
the latest date of the many references (March 1934, p. 8).
The Introduction begins: “This book has been prepared
by the Dietetic Department of the Battle Creek Food
Company to meet the demand for more specifi c information
concerning the adaptation of our Food to Special Diets.” “We
acknowledge... the friendly cooperation of food specialists
and laboratory technicians of the Battle Creek College
whose scientifi c research has been a constant guide in all our
dietetic undertakings.”
The book is divided into two equal parts: (1) Dietetic
information (such as Diet in Constipation, Diet in Diabetes,
Diet in Hyperacidity of stomach, Diet in high blood pressure,
etc.). (2) Product descriptions (with a separate photo of
each). Chapter 2, “Diet in Constipation” (for example) has
the following contents: What is constipation? (two types:
common/atonic, and spastic). What harm does constipation
do? Have you constipation? What to do for common
constipation: Don’t take laxatives, increase the fi ber content
of the diet with fruits, vegetables, whole grains, bran
products, psyllium, etc. Drink plenty of water, etc. What bran
will do to restore satisfactory elimination. Relative amounts
of bulk suppliers. The value of lubrication. To overcome
putrefaction (Soy Acidophilus Milk). Does your diet contain
suffi cient vitamin B? Battle Creek foods for common
constipation (incl. Psylla, Agar, Krusty Bran, Fig Bran, Bran
Biscuit, Paralax with Agar, Paramels). Bibliography. Books
to help you (two by Dr. John Harvey Kellogg).
A long list of Battle Creek basic (alkalinizing foods) (p.
25) includes: Soy Beans Baked, Soy Bean Biscuit, Soy Bean
Flour, Soy Gluten Bread. A description of “The vegetable
meats” notes that “Protose is a dark colored vegetable meat
and Nuttose a light colored vegetable meat, both supply just
as much protein as meat...”