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

special service. Likewise in cases of extreme toxemia, when
all animal proteins are harmful to the patient, soy acidophilus
milk may be used as a source of protein.” Address: Battle
Creek, Michigan.
85. Stegman, Henry M. 1935. Benefi ts from acidophilus
milk. Good Health (Battle Creek, Michigan) 70(1):22. Jan.
[1 ref]
• Summary: A recent 18-month study on 126 subjects,
conducted at Cornell University [New York], showed clear
benefi ts from the consumption of acidophilus culture. The
number of acidophilus bacteria in the feces rose dramatically.
“The number of streptococci and of sporulating bacteria
and other putrefactive and disease-producing germs in the
intestines was greatly decreased.” Of the 66 constipated
persons in the study, about two-thirds (44) were benefi ted by
the acidophilus therapy and a majority of the others reported
themselves much improved in physical condition.
A recent discovery has shown that soybean milk is an
improved culture medium for the acidophilus. “This soy
acidophilus milk has been prepared and used at the Battle
Creek Sanitarium and the Miami-Battle Creek institution,
and elsewhere for nearly two years [i.e. since early 1933],
and has shown itself to be greatly superior to other cultures.
“This culture also has the advantage that it is more easily
digestible than cow’s milk and can be taken freely by persons
who are unable to use cow’s milk on account of sensitivity,
or allergy.”
86. Good Health (Battle Creek, Michigan). 1935. The
quintuplets are thriving on a biologic diet. 70(3):83. March.
• Summary: “Dr. Dafoe, the highly intelligent physician
who has charge of the famous Canadian quintuplets, is,
fortunately for the babies and for science, a wide-awake
medical man and is giving them the benefi t of every resource
of modern medical science which will promote their
survival. The fact that they are alive today is probably due
to Dr. Dafoe’s sagacious recognition of the fact that because
the babies were bottle-fed instead of being breast-fed, as
babies normally are, they were not being properly inoculated
with the protective bacteria with which babies are naturally
inoculated in the act of nursing.
“This was doubtless the cause of the attack of bowel
trouble which occurred last summer in one of the babies,
and which if it had not been checked, would probably have
involved them all, and very likely sent them to the cemetery;
but Dr. Dafoe recognized the situation and at once secured
[from Dr. Kellogg] for the little ones a supply of protective
acidophilus germs produced by artifi cial culture.
“Very soon after the babies began taking the cultures
(soy acidophilus milk), the bowel trouble disappeared and
they have since continued to thrive.
“The mortality of bottle-fed babies is ten times that of
breast-fed, and the chief cause of death is bowel troubles,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 59
© Copyright Soyinfo Center 2012
the result of the growth in the intestine of disease-producing
germs which are normally driven out by the protective germs
provided by the mother. Many thousands of babies die every
year because their nurses or physicians lack the knowledge
or the sagacity of Dr. Dafoe, whose name will be known to
all future generations of mankind as the physician of the fi rst
quintuplets who survived for more than a few hours.”
Note: This is the earliest document seen (Sept. 2012)
concerning the Dionne quintuplets and soy. They were
born on 28 May 1934. Dr. Roy A. Dafoe was the attending
physician.
87. Dittes, Frances Linda. 1935. Food for life: The art and
science of preparing food. Madison, Tennessee: Associated
Lecturers, Inc. xii + 332 p. Spring. Recipe index. 23 cm.
• Summary: This early Seventh-day Adventist vegetarian
cookbook contains more soyfoods recipes that any published
up to this time. The author, a soyfoods pioneer born in 1891,
fi rst attended Madison College in 1910 and joined the faculty
in 1912. She did her graduate work in nutrition, specializing
in soyfoods nutrition, at George Peabody College for
Teachers (in Nashville, Tennessee), from which she received
her MA degree in 1929. This book was printed by the
“Rural School Press” (Madison College’s school press) and
published in the spring of 1935.
Contents: Part I: Food and nutrition. Milk. The acidbase
balance. Fruit acids. Balancing the food. Measuring
food values. Menu planning. The art and science of food
preparation (preceded by this quotation: “Food will be
the medicine of the future”–Harvey W. Wiley). Food
combinations. Condiments. Suggestions for fl avoring.
Garnishings. Measurements. Part II: Recipes (listed by
recipe type such as breads {some recipes call for Crisco
shortening}, soups, salads, desserts, etc.). One chapter titled
“Dishes to take the place of fl esh foods” (p. 149-65) contains
many interesting recipes such as: Preparation of gluten.
Gluten pot pie. Gluten loaf. Glutose (with 5 cups ground
cooked gluten, plus potatoes, eggs, and cream). Cold sliced
Nut Meat or Vigorost (Nut Meat is sold in 2-lb cans, Vigorost
in 14 oz cans). Peanut roast. Chow mein (with soy cheese
or Nut Meat). Boiled peanuts. Soy-related recipes are given
below. Another chapter is “Nutritive value of the soy bean.
Soy bean dishes” (p. 166-86).
Appendixes: A. Classifi cation of carbohydrates. B.
Canning. C. Sample menus. D. 100 calorie portions of
foods. E. Approximate servings and values of a few common
foodstuffs. F. Protein, calcium, phosphorus, and iron in 100
calories of food material. G. Ash constituents of foods in
percentage of edible portion.
The author uses the term “soy cheese” to refer to tofu.
Soy-related recipes include: Soy bread (20% soy fl our and
80% white wheat fl our; p. 96). Soy gems (18-20 muffi ns
using soy fl our; p. 108). Tomato-soy sandwich (with grated
soy cheese; p. 114). Soy noodle soup (with grated soy cheese