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Does cooking/fermenting soy increase its goitrogenic activity?
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James Offline
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RE: Does cooking/fermenting soy increase its goitrogenic activity?
Thanks for your thoughts.

Typically when I cook something in water I try to use just enough water, such that by the end of the cooking time all water has evaporated.
The idea is that I don't have to drain any water at the end, and consequently won't unnecessarily lose vitamins by doing so.

Do you think this is a wrong practice when cooking (boiling) goitrogenic foods like brassica family vegetables or even soy?

No, that is fine. Many of the goitrogens will be destroyed by the cooking itself and more lost in the steam. There should not be much left to cause any issues. If you are still worried add some seaweed to your diet, which will provide some anti-goitrogenic iodine.

Would you advise to use sufficient amounts of water when cooking these fooods and then drain the water in the end? (in order to lose the goitrogenic phytoestrogens that leeched into the water)

No, again that is not necessary.

http://www.MountainMistBotanicals.com
06-27-2012 02:21 AM
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RE: Does cooking/fermenting soy increase its goitrogenic activity? - James - 06-27-2012 02:21 AM

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