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

nutritional viewpoint only. In “The case for the vegetarian”
we read (p. 184): “A few nuts are complete protein. The
soybean, a legume, is the only complete protein vegetable. In
all other cases, some of the amino acids are missing. Because
of the nature of the soybean, it is being recognized more
and more, by vegetarians and others, for its high nutritional
value. Other complete proteins include brewer’s yeast,
cottonseed, and cereal germs such as wheat germ.”
Page 218-20: Beverages–Milk is also a problem since it
may contain radioactive strontium 90, iodine 131, penicillin,
wax, pesticides, etc. “Many nutritionists prefer raw certifi ed
milk.” To offset the cost of raw milk, “powdered skim
milk” can be used for cooking. Yogurt or kefi r can be made
from either kind of milk. “As a milk substitute, soy-bean
milk (Lager 1955; Chen 1956), an oriental staple, has been
suggested.”
The section on healthy skin (p. 262) states: “Cold
pressed soy oil, because it contains so many elements found
to occur naturally in skin tissue, is excellent.” Address: M.A.
193. Rodale, J.I. ed. 1961. The complete book of food and
nutrition. Emmaus, Pennsylvania: Rodale Books. 1054 p.
Index. 23 cm.
• Summary: J.I. Rodale recommends the consumption
of natural meat and eggs. He discourages humans from
consuming or using milk, chemicalized meats, added
salt, sugar, chocolate, aluminium utensils, and heated or
hydrogenated fats. Throughout this book, he uses scientifi c
sources and cites them carefully.
Chapters 30-40 (p. 116-56) are a critique of cow’s
milk. Man has made the cow into a milk machine, with ever
larger udders, which can produce 75 times as much milk
per year as in Biblical times. For adults, milk may cause
lactose intolerance, allergies and excessive tallness, and may
contain undesirable antibiotics. Chapter 40, titled “Nutritive
substitutes for milk” (p. 154-55), mentions “soybean milk
and Tahini milk which is a milk made from ground sesame
seeds. Tahini milk appears to us to be an excellent substitute
for milk in the diet because of its extremely high content of
calcium” (p. 155).
Dr. Stefansson (p. 69-72) lived for one year in good
health on meat alone. The discovery of cereal culture 2,000
years ago was the beginning of civilization and human
degeneration. The human digestive tract has not had time to
adjust to this change. It took humans 2 million years to adapt
to the diet of the primitive human hunter (consisting mainly
of proteins and animal fats) from the largely vegetarian
diet of the anthropoids. “It is extremely diffi cult to plan a
vegetarian diet in which the essential amino acids will all be
represented in their proper proportion.”
Chapter 127, “How to sprout beans” (p. 472-74),
discusses mainly how to sprout soybeans, and their
nutritional value. A table compares the vitamin and mineral
content of soybean sprouts and mung bean sprouts; the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 98
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former are much more nutritious.
Chapter 153, “Soybeans–The wonder food” (p. 536-41)
has the following contents: Introduction. How nutritious
are soybeans? (“Soybeans are one of the few non-animal
proteins which are complete–that is, contain all of the
essential amino acids in good proportion.”) Sprouting
beans for vitamin C. Soybeans are economical (says the
best book on soybeans is Soybeans for Health, Longevity
and Economy, by Philip S. Chen, Ph.D.). Soybean milk for
infants. “Soybeans are richer in potassium than any other
food except brewer’s yeast which, of course, is eaten in
much smaller quantities. They contain more pantothenic acid
than any other food except egg yolk, brewer’s yeast, liver,
rice bran, and wheat bran. The iron in soybeans is 96 per
cent ‘available’–that is, digestible and used by the body.”
Chapter 154, “Soya milk and soya curds” (p. 541-42), by Dr.
W. Kring, of Dusseldorf discusses: Use of soybeans in East
Asia. Fresh soya milk for every household. Acidophilus soya
milk–Soya curds. Making soya cheese or tofu [at home].
Note 1. This is the earliest English-language document
seen (Feb. 2004) that uses the term “soya curds” to refer to
tofu.
Note 2. This is the earliest English-language document
seen (Sept. 2012) that contains the term “Acidophilus
soya milk” (or “Acidophilus soymilk”) regardless of
capitalization, hyphenation, or spaces.
Chapter 178, “Eggs, meat and soybeans” (p. 675-77)
gives a nutritional comparison of these three high-protein
foods. One section titled “Meat substitutes” begins:
“Soybeans should be a part of your diet as a substitute for
meat.” It continues: “Even though you include plenty of meat
in your diet, make use of soybean protein, too. If your family
does not know soybeans, get some and begin to introduce
them to a wonder food.”
Chapter 169, “Are chemical fertilizers harming our
food” (p. 618-24) is part of a statement made by J.I. Rodale
on December 15, 1950, to a Congressional Committee
formed to investigate chemical fertilizers. He argues that
the organic method is “far superior to the present general
practice with respect to fertilizer usage, not only from the
human health standpoint but from the point of view of
preventing soil erosion and giving higher yields at a lower
cost.” Also discusses: History of the organic method. What
is the organic method? What is a chemical fertilizer? The
health aspect (experiments showing a much higher survival
rate in mice fed organically grown food). More vitamins
in “organic” food. Physicians praise the organic method.
Rejection by our government (and request that agricultural
experiment stations test and compare the two methods).
Chapter 173 titled “Investigating Primitive Diet” (p.
642-54) contains a detailed summary of the work of Weston
A. Price. D.D.S., as described in his book Nutrition and
Physical Degeneration. This book is available from the Lee
Foundation for Nutritional Research, 2023 W. Wisconsin