History of Soybeans
“Soybeans come to us from the Orient. During the Chou Dynasty (1134-246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Apparently the soy plant was initially used as a method of fixing nitrogen. The soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. Thus the first soy foods were fermented products like tempeh, natto, miso and shogu (soy or tamari sauce)…The Chinese did not eat the soybean as they did other pulses (legumes) such as the lentil, because the soybean contains large quantities of a number of harmful a substances. First among them are potent enzyme inhibitors which block the action of trypsin and other enzymes needed for protein digestion…The fatty acid profile of the soybean includes large amounts of beneficial omega-3 fatty acids compared to other pulses legumes); but these omega-3 fatty acids are particularly susceptible to rancidity when subjected to high pressures and temperatures. This is exactly what is required to remove oil from the bean, as soybean oil is particularly difficult to extract. hexane or other solvents are always used to extract oil from soybeans, and traces remain in the commercial product.”
Read more: Concerns Regarding Soybeans, Rheumatic.org
For alternatives to soy protein, investigate hemp protein!