The only time to my knowledge that i've ever eaten a soybean in soybean form is at amami those green pods you get as a starter at sushi restaurants which i love so young soybeans which is what mommy is is generally esteemed but once you actually had the mature bean and then you try to cook it. The results tend to be less than appetizing. Gen fu is a professor at emory university. Who studies the history of science technology and medicine in china. And she's the author of the other milk. She published under jetson but she goes by wendy her everyday life. So that's what we're going to call her. This episode wendy told us that the soybean was likely domesticated in what's now northeastern china. Right on the border with korea wild soybeans and then domesticated soybeans. They're not particularly high maintenance. They grow well in a lot of different regions and their beans which are in general. A good thing to and so people ate a lot of them. It isn't early crowd that is recognized and becomes part of what is known as the classical grains. so we know that soybean is not actually green but it was treated as sort of staple food similar to weet As well as rice it was a staple yes but it was only a staple out of necessity. Like wendy said. The mature soybean has some issues more so even than many of its fellow colleagues. It causes pretty intense gas innocent flatulence and even though like all means it's packed with protein. It also contains a chemical that means our bodies kant really process that protein but there is a way around the protein blocking problem and at least a little of the flatulence problem and that is to boil the crap out of mature