so for those of us who don't have access to fermented soy products (those are extremely rare except for soy sauce & I can't exactly drink a whole glass of soy sauce) and must content with regular products - is it possible to somehow destroy the soy lectins (aka. SBA's) in soy milk?
anything?
for instance would adding some baking soda do the trick? what about salt?
I know baking soda can neutralize phytic acid that's the least concern when it comes to soy
apparently I'm the only one on the web who thought of asking this vital question (no use googling it up you won't find anything) and since there's no "soy forum" might as well ask here
so, anyone with enough scientific know how who could help?
thx in advance
anything?
for instance would adding some baking soda do the trick? what about salt?
I know baking soda can neutralize phytic acid that's the least concern when it comes to soy
apparently I'm the only one on the web who thought of asking this vital question (no use googling it up you won't find anything) and since there's no "soy forum" might as well ask here
so, anyone with enough scientific know how who could help?
thx in advance