Can you document that? I.e. precisely what's today called "soy milk" and not some traditional ferented soy by-product?seeker242 wrote:Soy milk has long been a traditional beverage in east asia, since the Han dynasty IIRC.cjmacie wrote:Those needing or preferring lactose drink substitutes and using soya milk might scan the internet for information on the pros and cons of using soya products not processed in the ways known in east Asian countries.
The story is that raw soy is indigestible for humans, is raised (98% of it) world-wide as livestock fodder.
That's not to say that Asian traditions have used processed soy by-products for ages, but always fermented or otherwise transformed into something more digestible by humans.-- things like tofu, miso, tempe, etc.
The trick today is that the soy-bean industry has discovered that using raw soy in human food has much high rate-of-return on investment (ROI). (And, as one of the wonders of the modern age, what's good (profitable) for the food industry turns out also to be good (profitable) for the medical industry.)