Bread is not low carb.

It is possible to live without bread.

Soy is not real food:

http://www.whale.to/a/soy2.html

Myths & Truths About Soy

by The Weston A. Price Foundation

http://www.fact-ltd.org/soyhype.html

We are including this article here because our main concern with soy is

that it inhibits enzymatic function which is vital to health. As Leo
Roy, M.D. has written: "Enzymes are carpenters which build the
structures of all cells. Almost all restoring and normalizing of body
chemistry is activated and accomplished by, and is the specific
function of, enzymes. There is no effective or complete health
restoration without the presence and action of the essential enzymes
and enzyme systems."

Following are addition complications from soy:

Myth: Soy estrogens (isoflavones) are good for you.

Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary
levels, they can prevent ovulation and stimulate the growth of cancer
cells. Eating as little as 30 grams (about 4 tablespoons) of soy per
day can result in hypothyroidism with symptoms of lethargy,
constipation, weight gain and fatigue.

Myth: Soy foods are safe and beneficial for women to use in their
postmenopausal years.

Truth: Soy foods can stimulate the growth of estrogen-dependent tumors
and cause thyroid problems. Low thyroid function is associated with
difficulties in menopause.

Myth: Phytoestrogens in soy foods can enhance mental ability.

Truth: A recent study found that women with the highest levels of
estrogen in their blood had the lowest levels of cognitive function. In

Japanese Americans tofu consumption in mid-life is associated with the
occurrence of Alzheimer's disease in later life.

Myth: Asians consume large amounts of soy foods.

Truth: Average consumption of soy foods in Japan and China is 10 grams
(about 2 teaspoons) per day. Asians consume soy foods in small amounts
as a condiment, and not as a replacement for animal foods.

Myth: Modern soy foods confer the same health benefits as traditionally

fermented soy foods.

Truth: Most modern soy foods are not fermented to neutralize toxins in
soybeans, and are processed in a way that denatures proteins and
increases levels of carcinogens.

Myth: Soy foods provide complete protein.

Truth: Like all legumes, soy beans are deficient in sulfur-containing
amino acids methionine and cystine. In addition, modern processing
denatures fragile lysine.

Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.

Truth: The compound that resembles vitamin B12 in soy cannot be used by

the human body; in fact, soy foods cause the body to require more B12.

Myth: Soy formula is safe for infants.

Truth: Soy foods contain trypsin inhibitors that inhibit protein
digestion and affect pancreatic function. In test animals, diets high
in trypsin inhibitors led to stunted growth and pancreatic disorders.
Soy foods increase the body's requirement for vitamin D, needed for
strong bones and normal growth. Phytic acid in soy foods results in
reduced bioavailabilty of iron and zinc which are required for the
health and development of the brain and nervous system. Soy also lacks
cholesterol, likewise essential for the development of the brain and
nervous system. Megadoses of phytoestrogens in soy formula have been
implicated in the current trend toward increasingly premature sexual
development in girls and delayed or retarded sexual development in
boys.

Myth: Soy foods can prevent osteoporosis.

Truth: Soy foods can cause deficiencies in calcium and vitamin D, both
needed for healthy bones. Calcium from bone broths and vitamin D from
seafood, lard and organ meats prevent osteoporosis in Asian countries
not soy foods.

Myth: Modern soy foods protect against many types of cancer.

Truth: A British government report concluded that there is little
evidence that soy foods protect against breast cancer or any other
forms of cancer. In, fact, soy foods may result in an increased risk of

cancer.

Myth: Soy foods protect against heart disease.

Truth: In some people, consumption of soy foods will lower cholesterol,

but there is no evidence that lowering cholesterol improves one's risk
of having heart disease.

Myth: Soy isoflavones and soy protein isolate have GRAS (Generally
Recognized as Safe) status.

Truth: Archer Daniels Midland (ADM) recently withdrew its application
to the FDA for GRAS status for soy isoflavones following an outpouring
of protest from the scientific community. The FDA never approved GRAS
status for soy protein isolate because of concern regarding the
presence of toxins and carcinogens in processed soy.

Myth: Soy foods are good for your sex life.

Truth: Numerous animal studies show that soy foods cause infertility in

animals. Soy consumption enhances hair growth in middle-aged men,
indicating lowered testosterone levels. Japanese housewives feed tofu
to their husbands frequently when they want to reduce his virility.

Myth: Soy beans are good for the environment.

Truth: Most soy beans grown in the US are genetically engineered to
allow farmers to use large amounts of herbicides.

Myth: Soy beans are good for developing nations.

This information was obtained from the Weston A. Price Foundation,
which is is a non-profit, tax exempt charity founded to disseminate the

research of Dr. Weston Price, whose studies of non-industrialized
peoples established the parameters of human health. Dr. Price's
research demonstrated that humans achieve perfect form and perfect
health when they consume nutrient dense foods, i.e., whole, unprocessed

foods indigenous to their environemt. The Weston A. Price Foundation is

the leading authority in the nutrition field. It is now in the process
of expanding its influence by adding chapters around the country and
seeking new members. If you are interested in additional information or

want to participate, you can contact:

The Weston A. Price Foundation

PMB 106-380, 4200 Wisconsin Avenue, NW,

Washington, D.C. 20016

202-333-HEAL

website: www.WestonAPrice.org   

***

TC

1/4 cup soy flour, stirred: 9g carb, 4g fiber, net = 5g  I think it's not
sifted, but stirred.

I use it mixed with white flour for breading, I find adding extra seasonings
helps with the taste.  Baked goods still seem kind of flat to me, though.