Market Farming

[Allan Balliett <igg AT igg.com>]

OK. I accept that calling a "phytate" and 
"Phyto-toxin" is sloppy language. Howabout 
calling either of them an 'anti-nutrient'?

Here, from BEYOND VEGETARIANISM www.beyondveg.com is some more information:

Fava beans. The well-known disease "favism" is 
caused by consumption of fava beans in 
genetically susceptible individuals. Such 
individuals carry a polymorphism of a gene 
(present in some regions where malaria is 
prevalent) that is thought to protect against 
malaria but also results in severe deficiency of 
glucose-6-phosphate dehydrogenase (G6PD) 
[Golenser 1983].

Soybeans. From Liener [1994], soybeans contain 
some heat-labile protease inhibitors and 
hemagglutinins. ("Heat-labile" means those 
susceptible to changes by heat; a hemagglutinin 
is something that causes red blood cells to clump 
together.) Soy also contains factors that are 
relatively heat-stable, though of lesser 
significance, such as:

	*	Goitrogens: substances that cause 
goiters, i.e., an enlargement of the thyroid 
gland.

	*	Tannins: complex plant compounds 
that are often bitter or astringent.

        *       Phytoestrogens: plant analogues of the hormone estrogen.

	*	Flatus-producing 
oligosaccharides: carbohydrates of small 
molecular weight that cause flatulence (gas).

        *       Phytates: which bind minerals preventing absorption.

        *       Saponins.

        *       Antivitamins.

 From Faldet [1992], heat treatment of soybeans 
destroys or reduces heat-labile antinutritional 
factors, improves digestibility and availability 
of sulfur amino acids, and increases fat 
digestibility by non-ruminants, but excessive 
cooking will reduce protein availability. (Note: 
Ruminants are hoofed, cud-chewing animals such as 
cattle, sheep, goats, deer, and giraffes, having 
multiple stomach chambers that are specially 
adapted for digesting tough cellulose raw.) Thus, 
there is an optimal heat treatment, which was 
found to be 120 minutes at 140°C (284°F), or 30 
minutes at 160°C (320°F).
***
I haven't been able to find any explicit 
indication that "edamame' varieties are excepted 
from the above problems, but it has been my 
understanding that this is the case.  Until I do 
know otherwise, unlike many market farmers, I 
will continue to seed the more expensive edamame 
varieties and not use "conventional" soy seed as 
vegetable soy. (HEY, JOHNNY'S FOLKS: What do you 
know about this??"

Thanks -Allan