Tofu is a processed soybean food made by solidifying soy milk (soybean juice) with a coagulant (such as bittern). It is not a fermented food like natto, which is also made from soybeans. Of course, the process of making tofu does not cause soybeans to spoil.
Tofu is not fermented. It is made from soybeans that are soaked, ground, boiled, and then curdled using a coagulant, which results in the formation of soy curds. These curds are then pressed into blocks to make tofu. Miso on the other hand is fermented.
There is a fermented tofu in Chinese cuisine but everything over here isn't fermented. Natto, tempeh, miso and traditionally prepared tamari are all fermented.
Dr. Bikman was most likely referring to fermented Tofu rather than Natural Tofu. There is also another product derived from fermented soy which is Tempeh.
Same here . They see my amazing improvements but still refuse to get onboard. I now refuse to cook AND shop for THEM. They have to cook their own CRAP, NOT ME ANYMORE.
Doc, would you kindly devote some of your time to addressing the lack of pentadecanoic acid, C15, as a potential (new) cause of insulin resistance, which has been the subject of much debate lately?
@@my-yt-inputs2580 totally agree; that would be wild! however, I doubt that Craig would accept any kind of debate with the top-notch expert on anything insulin.
@@my-yt-inputs2580 yup, they are so close to 200K subs; it's sad that clickbait-fueled content has become a goal of greater significance than being intellectually honest.
Sorry but tofu is not fermented… the most available fermented version would be tempeh… in Japan natto is quite common and loaded with k2… If you can stomach it more power to you…
Chongkukjang is the Korean version of fermented soy which unlike natto is much less slimy. It makes for a great stew flavoring with meats, if, you like the stink like me. There are videos of how you can make it at home, if you dare, because grocery versions are generally not organic; whereas you can find organic natto in larger Asian groceries. Tofu are generally not fermented unless it says so on the package.
Genuine and traditional…or industrialized and mechanically processed. I walk around my “ used to be favorite “ health food store…even there, most of the food is bastardized and ruined! The marketing side, just can’t help themselves…and the consumers (even those desperately trying) continue to fall for it! It’s sickening to see good foods ruined!
Thank you for this! I have a lot of food sensitivities and I’ve found OWYN protein powder doesn’t affect me negatively. How would I know if the pea protein in it is safe? I have dysphagia lusoria and sometimes have protein shakes to get more protein in my day.
Is there a way to neutralize the acidity of sauerkraut (typically about 3.5 pH) so that someone with GERD or other esophageal concerns can more safely eat it? I'm fully sold on the health benefits of sauerkraut and I love the taste but I can tell that eating it as is damages my throat 😔
I hate to break it to you, Dr. Bikman, but a person can get all the essential amino acids from plants through a varied diet that includes different plant-based foods like legumes, whole grains, nuts, seeds, quinoa, buckwheat, soy products (tofu, tempeh, edamame), hemp seeds, chia seeds, and vegetables. They provide a complete amino acid profile similar to that of meat. They also contain various fatty acids, which allow them to be readily absorbed. What you're not getting when consuming plant-based foods are harmful compounds if a person was consuming heated meat that include: - Heterocyclic Amines (HCAs): Formed when meat is cooked at high temperatures, especially during grilling or pan-frying. HCAs are linked to increased risks of colorectal, pancreatic, and prostate cancers. - Polycyclic Aromatic Hydrocarbons (PAHs): Produced when fat drips onto an open flame, creating smoke that coats the meat. PAHs are linked to increased risks of colorectal, pancreatic, and prostate cancers. - Advanced Glycation End-products (AGEs): Generated through high-temperature cooking methods like grilling, roasting, and frying. AGEs can contribute to atherosclerosis and cardiovascular diseases. - Nitrosamines: Formed from nitrites and nitrates in processed meats when exposed to high heat. Nitrosamines can lead to chronic inflammatory conditions, impacting overall health. You can find a consensus of this information in any of these Journals: The Lancet, Journal of the American Medical Association (JAMA), New England Journal of Medicine (NEJM), Nature, Science, British Medical Journal (BMJ), Cell, Journal of Clinical Oncology, Annals of Internal Medicine, American Journal of Clinical Nutrition.
Wrong dude. The false notion that a complete protein can be created by mixing a variety of incomplete plant proteins (beans and rice) was promulgated by Frances Moore Lappe's book Diet for a Small Planet. She was wrong then and wrong now. Just look 👀at the difference between kids raised on our species appropriate diet, carnivore, and the spindly physiognomy of those deprived of the complete amino acid pattern found only in animal products
How is it that you peops miss out one important flaw in your argument! The fibre content of plant material is something we can’t digest and therefore many of these amino acids remain UNavailable to us. We don’t have the digestive enzymes. People with colostomy bags SEE the evidence. Thats just one aspect, Bickman mentions many others. This becomes hugely problematic for the long term health of a person if they rely on plant based alone…. What’s doubly unfortunate is that you site literature that’s more than likely PAID misinformation keeping these lingering medical criminal myths going. What’s even worse is that you genuinely somehow believe that you are doing society a service espousing your astoundingly inaccurate information. OR If you’re here for kicks and jollies I hope you got what you needed. Just know that messages like this continue the misery in peoples lives. Or maybe you do and that’s point.
@@Tee667 An Umbrella Review of 31 Meta-Analysis: Individuals consuming the highest amounts of dietary fiber intake significantly reduced their incidence and mortality from cardiovascular disease (PMID: 5731843). A higher fiber intake was associated with a reduced risk for cardiovascular disease (PMID: 35641963)
But what about collagen protein vs muscle protein? Chris Masterjohn says that an excess of methionine (from muscle meat) tends to increase the need for glycine (from collagen). And that for folks with poor methylation genes this need for glycine is really exacerbated. That they really waste glycine on a high methionine diet. What he says matches my experience on the carnivore diet. I've got a terrible combination of methylation genes. I do much better when I limit my muscle meat intake and add a lot of collagenous foods. Collagen makes up 30% of the body's protein, and glycine is used in other roles besides protein synthesis. The other way to get more glycine is to eat plant proteins like legumes.
Vegan members of my family & my husbands side have all had some type of illness from fibromyalgia, hashimoto’s, diabetes, obesity problems & inflammatory bowel to name just a few! 🤷♀️
neither are cows, but there they are. Its not only about WHAT you eat but about what you can DIGEST and Utilize. Gorillas are also not plants, and they are primarily vegetarian, but they have a HUGE hind gut that supports fermentation of all those fibrous plants into medium and short chain fatty acids that their bodies can use, and they grow huge and strong on that. We are not gorillas or cows , we are closer to dogs in our digestion, and we are omnivores who have come to thrive on a diet majorily meat. Interesting that wolves do not have amylase enzyme in their mouths but dogs have evolved alongside humans to have more amylase production in their gut, multiple times higher than wolves.
@@JakeRichardsong your body uses the molecules you provide it to make the proteins, enzymes, lipids, cellular structures, etc. sure you can build a house with straw stick and bricks but ask the 3 little pigs how that worked out for them.
Cruciferous plants have goitrogens, and steaming them reduces the goitrogens significantly. Most Grains have Gluten or similar disrupting protein. No Grains = No Pain.
Green peas are actually 39% protein by calories, it's an excellent protein source. Bioavailability is really not a good argument, you just eat more to get your requirement. Still pea protein actually has very good bioavailability. So much negative hype about phytochemicals. Though they can can have some apparent negative effects on nutrient uptake etc, they also have a great range of positive effects. The net health effect can not be judged my looking at a handful of properties on digestion of nutrients. Actually the likely best way to evaluate health effects is long term observational studies, and here plants consistently show positive health effects. This type of data has been repeatedly confirmed over many decades.
39% protein means nothing. Peas have almost no alanine, arginine, glycine, and few other aminos. You could eat a 100 pounds of peas and still be protein malnourished.
This guy is clueless. All plants are complete proteins and contain all 20 amino acids. Plant protein is vastly super to animal protein because it does not contain the harmful nutrients animal protein has like saturated fat and dietary cholesterol.
"This guy is clueless." LOL, he is a professor who runs his own lab. "All plants are complete proteins and contain all 20 amino acids." That is a pure lie. "Plant protein is vastly super to animal protein" Nonsense. Plant protein is 1) not complete, 2) with a wrong ratio of amino acids, 3) poorly bioavailable. "it does not contain the harmful nutrients animal protein has like saturated fat and dietary cholesterol" LOL, saturated fats and cholesterol are healthy, not harmful. (Seed oils and phytosterols are harmful!) BTW, saturated fats and cholesterol are needed to produce bile acids which are needed for protein to be absorbed. What you write is a pure vegan missinformation....
Tofu is a processed soybean food made by solidifying soy milk (soybean juice) with a coagulant (such as bittern). It is not a fermented food like natto, which is also made from soybeans. Of course, the process of making tofu does not cause soybeans to spoil.
4.17 grams of fat per every 100 grams of Tofu, and most of it is PUFA oil. PUFAs spoil....
Tofu is not fermented. It is made from soybeans that are soaked, ground, boiled, and then curdled using a coagulant, which results in the formation of soy curds. These curds are then pressed into blocks to make tofu. Miso on the other hand is fermented.
I was hoping someone clarified that point 👍
Miso is good, but too high in sodium to allow for significant protein intake.
I’m sure he meant to say tempeh
Some Tofu is fermented. Google it !
Thank you ❤🙏 ❤
Thank you Dr. Bikman, I have been telling everyone I know these plant facts. It's so hard to get people to listen .
This scmbag "doctor"yet again pushing fake supplements. If you only could see it. But his fermented plant based protein supplements.
There is a fermented tofu in Chinese cuisine but everything over here isn't fermented. Natto, tempeh, miso and traditionally prepared tamari are all fermented.
As a break from animal protein on occasion, my main source of fermented plant is sauerkraut, since I can't stand things like kimchi.
So, he confused tofu with tempeh - so what? You are really going to bash him for that?
Dr. Bikman was most likely referring to fermented Tofu rather than Natural Tofu. There is also another product derived from fermented soy which is Tempeh.
If only I could get my family to understand and adopt a proper human diet.
This is such a struggle for many families especially when the parents are at opposite ends 😖.
Me on PHD end, the dad as the SAD end.
Yeah, I hear you. Same with the other members of my family.
So hard to see them destroying long term health.
Same here . They see my amazing improvements but still refuse to get onboard. I now refuse to cook AND shop for THEM. They have to cook their own CRAP, NOT ME ANYMORE.
Same here 🙋🏻♀️
@@meatdog😂😂😂
Doc, would you kindly devote some of your time to addressing the lack of pentadecanoic acid, C15, as a potential (new) cause of insulin resistance, which has been the subject of much debate lately?
I would love to see him in a discussion with Craig Emmerich about Insulin and Insulin Resistance. ;)
@@my-yt-inputs2580 totally agree; that would be wild! however, I doubt that Craig would accept any kind of debate with the top-notch expert on anything insulin.
@@v.a.n.e. Yeah I saw your posts on their Keto carnivore experts are wrong video.
@@my-yt-inputs2580 yup, they are so close to 200K subs; it's sad that clickbait-fueled content has become a goal of greater significance than being intellectually honest.
20” in Dr Bikman produces the correct and un arguable answer!
Sorry but tofu is not fermented… the most available fermented version would be tempeh… in Japan natto is quite common and loaded with k2…
If you can stomach it more power to you…
Thank you
Pease pudding hot, pease pudding cold..... and barley stew, mash and cakes. Traditional UK peasant food.
Chongkukjang is the Korean version of fermented soy which unlike natto is much less slimy. It makes for a great stew flavoring with meats, if, you like the stink like me. There are videos of how you can make it at home, if you dare, because grocery versions are generally not organic; whereas you can find organic natto in larger Asian groceries. Tofu are generally not fermented unless it says so on the package.
Great question❤
I will say that given all the plant protein powder out there, adding a couple of grams of leucine seems helpful.
I thought tofu was chemically coagulated, not fermented?
Damn right
Genuine and traditional…or industrialized and mechanically processed. I walk around my “ used to be favorite “ health food store…even there, most of the food is bastardized and ruined! The marketing side, just can’t help themselves…and the consumers (even those desperately trying) continue to fall for it! It’s sickening to see good foods ruined!
@@pohkeee it doesn't matter whether they use a natural coagulant, it's still chemically coagulated rather than a different method
Thank you for this! I have a lot of food sensitivities and I’ve found OWYN protein powder doesn’t affect me negatively. How would I know if the pea protein in it is safe?
I have dysphagia lusoria and sometimes have protein shakes to get more protein in my day.
Tofu is not fermented. It is not healthy. Tempeh is however fermented.
True
Tofu is NOT fermented food, it's coagulated.
Is the reason for poor protein quality of plant based foods also partially due to the 600 incompatible proteins not found in people?
Many plant food have all 9 essential amino acids. Plant proteins are not at all inferior.
I’m happy for you. At the last count there were more than 1800 amino acids found in animal protein
Does fermentation remove lectins from the plants?
Good question!
Some.
Does conventionally grown meat have heavy metals from being fed corn and soy and the metals that are taken up in the plants?
Is there a way to neutralize the acidity of sauerkraut (typically about 3.5 pH) so that someone with GERD or other esophageal concerns can more safely eat it? I'm fully sold on the health benefits of sauerkraut and I love the taste but I can tell that eating it as is damages my throat 😔
Kombucha is fermented but it spikes insulin. How can we remove the sugar from it?
I hate to break it to you, Dr. Bikman, but a person can get all the essential amino acids from plants through a varied diet that includes different plant-based foods like legumes, whole grains, nuts, seeds, quinoa, buckwheat, soy products (tofu, tempeh, edamame), hemp seeds, chia seeds, and vegetables. They provide a complete amino acid profile similar to that of meat. They also contain various fatty acids, which allow them to be readily absorbed.
What you're not getting when consuming plant-based foods are harmful compounds if a person was consuming heated meat that include:
- Heterocyclic Amines (HCAs): Formed when meat is cooked at high temperatures, especially during grilling or pan-frying. HCAs are linked to increased risks of colorectal, pancreatic, and prostate cancers.
- Polycyclic Aromatic Hydrocarbons (PAHs): Produced when fat drips onto an open flame, creating smoke that coats the meat. PAHs are linked to increased risks of colorectal, pancreatic, and prostate cancers.
- Advanced Glycation End-products (AGEs): Generated through high-temperature cooking methods like grilling, roasting, and frying. AGEs can contribute to atherosclerosis and cardiovascular diseases.
- Nitrosamines: Formed from nitrites and nitrates in processed meats when exposed to high heat. Nitrosamines can lead to chronic inflammatory conditions, impacting overall health.
You can find a consensus of this information in any of these Journals: The Lancet, Journal of the American Medical Association (JAMA), New England Journal of Medicine (NEJM), Nature, Science, British Medical Journal (BMJ), Cell, Journal of Clinical Oncology, Annals of Internal Medicine, American Journal of Clinical Nutrition.
Wrong dude.
The false notion that a complete protein can be created by mixing a variety of incomplete plant proteins (beans and rice) was promulgated by Frances Moore Lappe's book Diet for a Small Planet.
She was wrong then and wrong now.
Just look 👀at the difference between kids raised on our species appropriate diet, carnivore, and the spindly physiognomy of those deprived of the complete amino acid pattern found only in animal products
@@wordsalad01
You want us to take dietary advice from a doctor who lives on multiple bowls of rice crispies cereals a day 🤣
How is it that you peops miss out one important flaw in your argument! The fibre content of plant material is something we can’t digest and therefore many of these amino acids remain UNavailable to us. We don’t have the digestive enzymes. People with colostomy bags SEE the evidence. Thats just one aspect, Bickman mentions many others. This becomes hugely problematic for the long term health of a person if they rely on plant based alone…. What’s doubly unfortunate is that you site literature that’s more than likely PAID misinformation keeping these lingering medical criminal myths going. What’s even worse is that you genuinely somehow believe that you are doing society a service espousing your astoundingly inaccurate information. OR If you’re here for kicks and jollies I hope you got what you needed. Just know that messages like this continue the misery in peoples lives. Or maybe you do and that’s point.
@@Tee667 An Umbrella Review of 31 Meta-Analysis: Individuals consuming the highest amounts of dietary fiber intake significantly reduced their incidence and mortality from cardiovascular disease (PMID: 5731843). A higher fiber intake was associated with a reduced risk for cardiovascular disease (PMID: 35641963)
Your opinion on nutbutters please? High heat roasting is not ideal I guess ?
how about dark chocolate? over 85%?
But what about collagen protein vs muscle protein? Chris Masterjohn says that an excess of methionine (from muscle meat) tends to increase the need for glycine (from collagen). And that for folks with poor methylation genes this need for glycine is really exacerbated. That they really waste glycine on a high methionine diet. What he says matches my experience on the carnivore diet. I've got a terrible combination of methylation genes. I do much better when I limit my muscle meat intake and add a lot of collagenous foods. Collagen makes up 30% of the body's protein, and glycine is used in other roles besides protein synthesis. The other way to get more glycine is to eat plant proteins like legumes.
Your body can make its own glycine so it’s no issue.
@@leemanwrongit can but does it make enough. Many people say no, or it varies.
Vegan members of my family & my husbands side have all had some type of illness from fibromyalgia, hashimoto’s, diabetes, obesity problems & inflammatory bowel to name just a few! 🤷♀️
You are what you eat, we aren’t plants
@@SteakandChains EXACTLY!!!
@@SteakandChains
Three are smart plants that eat MEAT!!
neither are cows, but there they are. Its not only about WHAT you eat but about what you can DIGEST and Utilize. Gorillas are also not plants, and they are primarily vegetarian, but they have a HUGE hind gut that supports fermentation of all those fibrous plants into medium and short chain fatty acids that their bodies can use, and they grow huge and strong on that. We are not gorillas or cows , we are closer to dogs in our digestion, and we are omnivores who have come to thrive on a diet majorily meat. Interesting that wolves do not have amylase enzyme in their mouths but dogs have evolved alongside humans to have more amylase production in their gut, multiple times higher than wolves.
We NOT what we eat though. If you eat sugar are you sugar? NO! If you eat rice, do you become rice? NO!
@@JakeRichardsong your body uses the molecules you provide it to make the proteins, enzymes, lipids, cellular structures, etc. sure you can build a house with straw stick and bricks but ask the 3 little pigs how that worked out for them.
Avoid plant proteins and stick to animal proteins.
Better stick to local produce and old recipes, rather exotic cuisine.
❤
💪
The Tofu police to the rescue. 😂😂😂
50 pc plant 50 pc milk egg meat
This quack has an active imagination.
Grains and soy have goitrogen which blocks iodine uptake
most grains do not contain significant goitrogens, some, like millet, contain goitrogenic compounds that can interfere with thyroid function
Cruciferous plants have goitrogens, and steaming them reduces the goitrogens significantly.
Most Grains have Gluten or similar disrupting protein.
No Grains = No Pain.
Reported for misinformation.
Animal protein. Meat and all the inner organs. Solved. Animals eat plants and we eat them 😊
This mindset is why heart disease is the number on killer of Americans.
Natto!
Green peas are actually 39% protein by calories, it's an excellent protein source. Bioavailability is really not a good argument, you just eat more to get your requirement. Still pea protein actually has very good bioavailability. So much negative hype about phytochemicals. Though they can can have some apparent negative effects on nutrient uptake etc, they also have a great range of positive effects. The net health effect can not be judged my looking at a handful of properties on digestion of nutrients. Actually the likely best way to evaluate health effects is long term observational studies, and here plants consistently show positive health effects. This type of data has been repeatedly confirmed over many decades.
Wrong channel
@@simont6439 this is so WRONG!
39% protein means nothing. Peas have almost no alanine, arginine, glycine, and few other aminos. You could eat a 100 pounds of peas and still be protein malnourished.
i would have to eat 4 lbs of peas to get my daily protein lol
@@bosman6456 exactly!
This guy is clueless. All plants are complete proteins and contain all 20 amino acids. Plant protein is vastly super to animal protein because it does not contain the harmful nutrients animal protein has like saturated fat and dietary cholesterol.
Hahhahahahahaha!!!
"This guy is clueless."
LOL, he is a professor who runs his own lab.
"All plants are complete proteins and contain all 20 amino acids."
That is a pure lie.
"Plant protein is vastly super to animal protein"
Nonsense. Plant protein is 1) not complete, 2) with a wrong ratio of amino acids, 3) poorly bioavailable.
"it does not contain the harmful nutrients animal protein has like saturated fat and dietary cholesterol"
LOL, saturated fats and cholesterol are healthy, not harmful. (Seed oils and phytosterols are harmful!)
BTW, saturated fats and cholesterol are needed to produce bile acids which are needed for protein to be absorbed.
What you write is a pure vegan missinformation....