The research makes it clear that when soy foods are consumed, traditional preparation methods...are best when it comes to our health. A useful look at the health benefits of fermented soy (traditionally found in Asian cuisine) versus the American approach of using only part of the soybean in packaged food and as a meat substitute, and rarely using fermented soy.
Posted on August 22, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around August 22, 2006...
I was also writing about:
Tom Colicchio is leaving Gramercy Tavern to focus on Craft
Last year, Pim made delicious french fries with horse fat
A review of an interesting-sounding book on the history of vegetarianism
A new public television series Diary of a Foodie
How unethical is your supper
Chicago restaurants defy foie ban and serve it today
Another look at helping children eat healthy lunch
Improving public school lunch
gourmet podcasts
A little Whole Foods confusion
