On Soy

Soy makes me sick.

I don’t know if I’m allergic to it, or if it’s just some sort of sensitivity, but it makes me sick. Tofu makes me barf outright while soy-laced meals (read: most of the menu at American Asian restaurants) make me nauseous.

Needless to say, this is a huge obstacle in any attempt to become vegetarian or even just cut back on meat consumption. The vegan consumer in America is a captive market. The companies that bother to manufacture vegan alternatives to “normal” food at all use soy, basically across the board. I’m assuming because soy is cheap and because the poor vegans have no other choice, and are probably not a very lucrative demographic anyway.

So, as someone who can’t eat soy and is extremely sensitive to low protein intake (protein for me is like blood-sugar levels for some people — I get shaky and sick if I don’t have enough protein in a day) and is also under instructions to avoid nuts, my vegan protein choices are: beans. This is perhaps a personal failing of mine, but I cannot, will not eat enough beans to give me 60 grams of protein every day. That’s just not going to happen.

The point of all this is that Scientists have now found that fermented soy is far less allergenic than regular soy (I could have told them that, because I can eat miso without puking) and they hope to create hypoallergenic soy-based products someday. If that happens, I’ll be much more likely to become a vegetarian!