Making Tofu — From Ancient Wisdom to GMO (Part 2) : The Renegade Health Show Episode #931

Thursday Apr 19 | BY |
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Today, I have Part 2 of a three part series with Minh Tsai from Hodo Soy…

In this second part of my interview, we talk about GMO soy, sourcing organic soy beans, how tofu is made, how it was discovered, and more.

Minh is a great interviewee, so I’m sure you’ll enjoy this as much as I did.

Also, please note, if you have any soy questions, I’ll be answering them on Monday, so be sure to post them in the comments section and I’ll get them early next week!

Here’s Part 2 now (my thoughts follow)…

Your question of the day: Do you know a place where someone can get high quality soy food products like tofu, tempeh or yuba?

Click here, scroll down to the bottom of the page and leave your comments now!

My wrap up of this interview…

1. How much soy is GMO?

Minh gave some shocking stats about the amount of soy that is genetically modified.

I haven’t verified all of them, but some of the numbers are ones I’ve heard before.

Here they are…

1. 85% of all soy is GMO.

2. 95% of total soy produced is not for human consumption.

3. Of the 5% that is for human consumption, less than 2% is organic.

The first two numbers I’ve heard from numerous sources. The last two… that about 98% of soy consumed by people is GMO, was the most shocking. I don’t have the source to confirm this, but it’s not that crazy to assume that it’s true. Even if 50% of the soy consumed by humans is GMO, that’s still too much.

2. Local and distant farm cooperatives.

Minh sources his soy beans from some local and some non-local farm cooperatives. Doing this creates stability in the organic farming industry and is good for everyone who reads this blog — as well as eventually anyone who eats.

We need to support local farmers and conscious farmers for them to stick around. This may mean you have to pay more for your food. Your vote is with your wallet. So if you want good food, you may have to pay good prices.

Our Walmart, cheaper-is-better-for-me belief may work in the short term for the individual (ego-based), but doesn’t work in the long run for our environment, health and society.

3. Soy milk + acid = the first tofu!

Minh explains how tofu was discovered. It was a combination of soy milk and vinegar. This caused the protein to coagulate and “poof!” now you have tofu. It didn’t taste that great though. Nowadays, calcium sulfate is used to keep the natural soy flavor.

4. None of Hodo’s products are pasteurized.

One of the reasons you won’t see Hodo soy in New York is because it’s not pasteurized. Just be clear, tofu is not a raw product. The soy milk is boiled before it’s made into tofu. But after that, there is no other heat processing. This makes for a great product, but also one with a shorter shelf life — which in my opinion is how food should be.

Most foods in a package with a long shelf life aren’t really foods. Think Twinkies.

Your Question of the Day: Do you know a place where someone can get high quality soy food products like tofu, tempeh or yuba?

Click here to read more about Minh and his amazing products and team!

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

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