Soybeans have a nice new name –Edamame. Sounds kind of exotic and sophisticated, doesn’t it? Since the 1990′s when marketers got behind this new name, sales of soybeans have skyrocketed, and an amazing array of products made with soy have proliferated store shelves. Does this mean you should jump on the soy bandwagon too? 
Writings about the soybean date back to 3000 B.C., when the emperor of China listed the virtues of
soybean plants to regenerate soil for future crops. His praises centered on the root of the plant, not the bean. These ancient writings suggested that the Chinese recognized the unfitness of soybeans for human consumption in their natural form. Now, 5000 years later, we have forgotten what the Chinese knew about the anti-nutritive qualities of soybeans and are consuming them in record amounts. We have turned our backs on the Chinese wisdom that says the only soybean worth eating is one that has been fermented.
The key to releasing the soybeans nutrients has been known for thousands of years
About 1000 B.C. some smart Chinese person discovered that a mold, when allowed to grow on soybeans, destroyed the natural plant toxins present and made the nutrients in the beans available to the body. This process became known as
fermentation and led to the creation of the still popular foods
tempeh, miso, and natto. (more…)