SOY

written by

posted on

December 3, 2024

We've had a breakthrough in soy. For the umpteenth time, a patron asked whether or not we use soy.

If you've been reading these blogs, you know I dealt at length with PUFAS (Polyunsaturated Fatty Acids) in September, but I did not have the definitive data I now have. Thanks to this patron, my hunch has been confirmed.

The anti-soy/PUFA (Omega 6) mentality permeates the wellness community for good reason. Many farmers like us, trying to meet the demands of patrons, immediately do all they can to eliminate any vestige of questionable material. However, as I explained in September, wellness fads can whipsaw back and forth as easily as pharmaceutical fads.

Studies linking soy to any number of issues abound, but I've always questioned if it's processed, or broken apart, soybeans versus soybean meal.

Most feedstocks for animals use only the meal, which has all the oils pressed out. The oil is too valuable to feed to animals; it's more valuable to sell to humans. Besides, animal rations are after the protein, not the oils.

To my knowledge, none of the "soy studies" use whole soybeans; they only use the oil-less soybean meal. We all know that breaking apart whole foods, especially in ultra-processing, changes their nutritional and metabolic capacity dramatically. Think about the difference between high fructose corn syrup and corn on the cob.

One of the reasons I've come to this conclusion is because for many years we've had soy-allergic patrons eat our chickens without any problems.

We've had our chickens checked by energy fields, pendulums, crystals, chromatography --yes, we have all sorts of fringe patrons. But we love the various ideas seekers bring to the table-- literally.

Here is the linoleic acid percentage (omega 6) difference between whole soybeans and soybean meal:

That's an off-the-charts difference. What about substitutes people often use to satisfy the anti-soy folks? The most common is either peas or fish. Here is the linoleic acid percentage in those:

In other words, the low end of whole soybeans is statistically identical to the upper end of the peas and fish. And as a practical matter, in farm feedstuffs, nobody checks. What about some other substitutes?

Here you go:

Every single one of these is far higher than whole soybeans.

Why is this important?

Because at Polyface, we use whole soybeans, non-Genetically Modified, from local farmers in our omnivore feed rations (poultry and pigs).

None of the substitutes grows around here and our oceans are already being overfished.

Our use of whole soybeans patronizes local farmers in an enterprise they know how to grow and have the infrastructure to plant and harvest. Neighborly mutual interdependence.

Is it perfect? Nothing this side of paradise is perfect. If you're looking for perfection, you could argue that eggs and chickens shouldn't even be grown commercially but should be a byproduct of kitchen scrap recycling like they've historically been. But we're far away from that, so let's use our information and techno-infrastructure to grow them the best and most efficient way we can, with a view to the whole planet's ecology.

Due to the tests and anecdotal patron stories surrounding Polyface pastured poultry and pork, I've felt fairly confident that my hunch about the difference between soybean meal and whole soybeans was accurate. Now I'm thrilled to have definitive proof.

Both you as patrons and us as purveyors, can hold our heads high knowing that the poultry and pork from Polyface adhere to high standards both nutritionally and ecologically.

And to make sure it's not missed, thank you for getting unprocessed meat and poultry.

The breading and additives on ultra-processed meat and poultry are toxic, even if the raw protein isn't. Never have domestic culinary arts been easier. Great-grandma would swoon if she saw our techno-gadgetized kitchens.

Thank you for scratch cooking, for eating together as a family, for enjoying left-overs (the benchmark of those who "get it"), and for voting for health with your food dollars.

We're all in this together, and we're delighted to be sharing the wellness journey with you. Now go eat some Polyface pork and chicken.

Thank you.

-Joel

soy

Chicken

Pork

pigs

Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house. Fermenting is part of your national heritage, no matter your family’s country of origin. Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day. Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape. The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria. If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees. This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes. For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens. USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete." According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut. Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties. They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods. Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured. Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did. Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect. Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

SOY

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