dsi1 wrote:
> On 12/24/2009 11:13 AM, Jean B. wrote:
>> dsi1 wrote:
>>> On 12/24/2009 6:20 AM, Jean B. wrote:
>>>> jay wrote:
>>>>> Scary list of..
>>>>>
>>>>> INGREDIENTS:
>>>>>
>>>>> Pork [salivary glands, lymph nodes, fat (cheeks)],
>>>>>
>>>>> chorizo seasoning (paprika, salt, spices, mustard, garlic powder),
>>>>> vinegar, textured soy flour, sodium nitrite.
>>>>>
>>>>>
>>>>> with eggs. Delicioso!
>>>>>
>>>>>
>>>>> jay
>>>>>
>>>>>
>>>> That's enough to make me want to make it myself. I have recipes
>>>> squirreled away, and it seems to be quite easy.
>>>>
>>>> Hmmm. How has soy crept into this?
>>>>
>>>
>>> In sausage like this I don't mind a little soy flour and TVP. How
>>> about 96.5% or so to start? :-)
>>>
>>> Soybeans were big stuff in the 70s with my friend in the School of
>>> Tropical Agriculture. I though those guys were always slackers for
>>> choosing that field of study - I was right too. :-) They thought soy
>>> was gonna be the food of the future. Looks like they were right! :-)
>>>
>>>
>> Well, as far as sales and making money goes. Other than that, I think
>> this overconsumption of soy is extremely unwise.
>
> I don't have any opinion in this matter since I haven't noticed any
> overconsumption or reports of any problems with soy. However, I'll keep
> on the lookout for this. It's likely that you're correct that there is
> soy in a lot of foods we eat. The reason this is true is that the
> economics favor it. These days, the money factor seems to be of primary
> concern. It's the reason we have HFCS as the sweetener of choice and the
> soon-to-be ubiquitous Talapia as the generic whitefish of choice. This
> is our future it seems.
>
Well, I don't have to consume any of these things, so I take pains
to avoid them.

--
Jean B.