have just made my first batch of soy milk, and its turned out o.k..
Considering how easy it is if you use a blender, i'm wondering why i didn't
do it much earlier.

paying 95p a litre for Tescos soya milk is now a thing of the past. it says
on their carton: soya beans, water and added flavour. but its quite sweet
compared to mine. how do they do that? could added flavour actually include
sugar or sweetners, i wonder?

my other question is how to stop it, (or at least slow) the blended soy bean
and water quickly 'boiling over' when you boil it. it gives practically
no warning, just goes up and over in a big rush and i loose nearly half of
it. its so time consuming to stand there watching it like a hawk.
thanks for any advice.

JWBH wrote:
> my other question is how to stop it, (or at least slow) the blended
> soy bean and water quickly 'boiling over' when you boil it. it
> gives practically no warning, just goes up and over in a big rush and
> i loose nearly half of it. its so time consuming to stand there
> watching it like a hawk.
> thanks for any advice.

Turn down the heat somewhat or use a deeper pot.

Jill

"jmcquown" > wrote in message
...
> JWBH wrote:
>> my other question is how to stop it, (or at least slow) the blended
>> soy bean and water quickly 'boiling over' when you boil it. it
>> gives practically no warning, just goes up and over in a big rush and
>> i loose nearly half of it. its so time consuming to stand there
>> watching it like a hawk.
>> thanks for any advice.
>
Turn down the heat somewhat or use a deeper pot.
Jill


Guess if he had a deeper saucepan he would use it.

They used to sell a glass disc in the u.k., for standing * in * the
saucepan; to reduce the tendency of milk to boil over.

Would something else similar in principle work i wonder?

it is called simmer.......duh

--

Laura

-Sautéed poo is still poo


"torge conrad maguar" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> JWBH wrote:
>>> my other question is how to stop it, (or at least slow) the blended
>>> soy bean and water quickly 'boiling over' when you boil it. it
>>> gives practically no warning, just goes up and over in a big rush and
>>> i loose nearly half of it. its so time consuming to stand there
>>> watching it like a hawk.
>>> thanks for any advice.
>>
> Turn down the heat somewhat or use a deeper pot.
> Jill
>
>
> Guess if he had a deeper saucepan he would use it.
>
> They used to sell a glass disc in the u.k., for standing * in * the saucepan;
> to reduce the tendency of milk to boil over.
>
> Would something else similar in principle work i wonder?
>

"Laura(wow)" > wrote in message
news:IZOdnalP48DfmU_YnZ2dnUVZ_uOmnZ2d@wideopenwest .com...
> it is called simmer.......duh
>
> --
>
> Laura
>
> -Sautéed poo is still poo
>
>
> "torge conrad maguar" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> JWBH wrote:
>>>> my other question is how to stop it, (or at least slow) the blended
>>>> soy bean and water quickly 'boiling over' when you boil it. it
>>>> gives practically no warning, just goes up and over in a big rush and
>>>> i loose nearly half of it. its so time consuming to stand there
>>>> watching it like a hawk.
>>>> thanks for any advice.
>>>
>> Turn down the heat somewhat or use a deeper pot.
>> Jill
>>
>>
>> Guess if he had a deeper saucepan he would use it.
>>
>> They used to sell a glass disc in the u.k., for standing * in * the
>> saucepan; to reduce the tendency of milk to boil over.
>>
>> Would something else similar in principle work i wonder?



Laura what a wag you are, but still pointless.
>
>

On Feb 12, 6:17 pm, "JWBH" > wrote:
> have just made my first batch of soy milk, and its turned out o.k..
> Considering how easy it is if you use a blender, i'm wondering why i didn't
> do it much earlier.
>
> paying 95p a litre for Tescos soya milk is now a thing of the past. it says
> on their carton: soya beans, water and added flavour. but its quite sweet
> compared to mine. how do they do that? could added flavour actually include
> sugar or sweetners, i wonder?
>
> my other question is how to stop it, (or at least slow) the blended soy bean
> and water quickly 'boiling over' when you boil it. it gives practically
> no warning, just goes up and over in a big rush and i loose nearly half of
> it. its so time consuming to stand there watching it like a hawk.
> thanks for any advice.


Soy is deadly poisonous and you shouldn't eat nor drink it.
Soy causes thyroid disease and contains large amounts of isoflavones
and other dangerous chemicals!

http://www.vegetariansareevil.com/soy.html for more info.

The site is at: http://www.vegetariansareevil.com

Beefeater wrote:


> Soy is deadly poisonous and you shouldn't eat nor drink it.

*plonk*




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Beefeater" > wrote in message
oups.com...
> On Feb 12, 6:17 pm, "JWBH" > wrote:
>> have just made my first batch of soy milk, and its turned out o.k..
>> Considering how easy it is if you use a blender, i'm wondering why i
>> didn't
>> do it much earlier.
>>
>> paying 95p a litre for Tescos soya milk is now a thing of the past. it
>> says
>> on their carton: soya beans, water and added flavour. but its quite
>> sweet
>> compared to mine. how do they do that? could added flavour actually
>> include
>> sugar or sweetners, i wonder?
>>
>> my other question is how to stop it, (or at least slow) the blended soy
>> bean
>> and water quickly 'boiling over' when you boil it. it gives
>> practically
>> no warning, just goes up and over in a big rush and i loose nearly half
>> of
>> it. its so time consuming to stand there watching it like a hawk.
>> thanks for any advice.
>


>Now i dont know what to think, since the stuff below taken from the site
>referred to seems pretty convincing.




> Soy causes thyroid disease and contains large amounts of isoflavones
> and other dangerous chemicals!

Soybeans also contain an anti-nutrient called "phytic acid", which all beans
do. However, soybeans have higher levels of phytic acid than any other
legume. Phytic acid blocks the absorption of certain minerals, including
magnesium, calcium, iron and zinc. Epidemiological studies have shown that
people in 3rd World Countries who have high consumption of grains and soy
also commonly have deficiencies in these minerals. It must also be noted
that this may be of particular concern with regard to babies who are using
soy-based infant formulas.

Soybeans also contain potent enzyme-inhibitors. These inhibitors block
uptake of trypsin and other enzymes which the body needs for protein
digestion. Normal cooking does not de-activate these harmful antinutrients,
which can cause serious gastric distress, reduced protein digestion and can
lead to chronic deficiencies in amino acid uptake.

In addition, soybeans also contain hemagglutinin, a clot-promoting substance
which causes red blood cells to clump together. These clustered blood cells
cannot properly absorb oxygen for distribution to the body's tissues, and
are unable to help in maintaining good cardiac health. Hemagglutinin and
trypsin inhibitors are both "growth depressant" substances.

Although the act of fermenting soybeans does de-activate both hemagglutinin
and trypsin inhibitors, cooking and precipitation do not. Although these
enzyme inhibitors are found in reduced levels within precipitated soy
products like tofu, they are not completely eliminated.

Soy starts out poisonous and goes through extensive chemical processing to
eliminate as much of these poisons as possible. All of the poisons cannot
really be removed in their entirety and virtually none of the hormones
and/or hormone-like chemicals (isoflavones) are removed.

Soy proponents claim that soy is a staple in Asia. This is simply not true.
Soy is merely used as a condiment or seasoning, and even as such it likely
contributes to the high level of thyroid disease and thryoid cancer in Asia.

Overall consumption of soy in Asia is surprisingly low. The average soy
consumption in China is about 10 grams or 2 teaspoons per day. Levels are
somewhat higher in Japan, averaging about 50 grams or 1/4 cup per day.

In both countries, soy is used as a condiment or flavoring, and not as a
substitute for animal foods. Seafood and seaweed in the Japanese diet
provide sufficient iodine to counteract the negative effects of the
isoflavones in soy. Statistically important is the fact that there are also
very high levels of thyroid cancer and thyroid problems in Asia.

As early as 1917 researchers noted that soybeans had to be heat-treated in
order for soy-fed rats to grow--presumably because soy contains a substance
that inhibits digestion. Over the years, scientists have reported other
potential problems with soy In this decade two women--Mary G. Enig, Ph.D., a
fellow at the American College of Nutrition and a nutritional biochemist in
Silver Spring, Md., and Sally W. Fallon, editor of the Price-Pottenger
Nutrition Foundation Journal, which reports on the dietary habits of
indigenous peoples--sought to make sense of these studies.

In 1995, Enig and Fallon believed they had found enough research to support
certain charges against soy, particularly the concerns over thyroid
inhibition, protein digestion, and mineral absorption. They wrote an article
for the September 1995 issue of Health Freedom News--a publication of the
nonprofit health advocacy group called National Health Federation in
Monrovia, Calif.--in which they detailed these charges and cited dozens of
scientific studies.

So, should you eat soy?
Should you feed it to your children?

It nearly killed the author of this website who consumed large amounts of
soy milk daily in lieu of cow's milk due to lactose intolerance. The result:
Severe hyperthyroidism which nearly resulted in death from "Thyroid Storm".
..







>

: Soy proponents claim that soy is a staple in Asia. This is simply not true.
: Soy is merely used as a condiment or seasoning, and even as such it likely
: contributes to the high level of thyroid disease and thryoid cancer in Asia.

: Overall consumption of soy in Asia is surprisingly low. The average soy
: consumption in China is about 10 grams or 2 teaspoons per day. Levels are
: somewhat higher in Japan, averaging about 50 grams or 1/4 cup per day.

: In both countries, soy is used as a condiment or flavoring, and not as a
: substitute for animal foods. Seafood and seaweed in the Japanese diet
: provide sufficient iodine to counteract the negative effects of the
: isoflavones in soy. Statistically important is the fact that there are also
: very high levels of thyroid cancer and thyroid problems in Asia.


Ever hear of Tofu? It's made from soy and is neither a condiment or
seasoning. It's a staple in many Asian diets.