Nb. Don’t use hydrogenated vegetable oils (esp. for frying). Soya is difficult for the human gut to digest which is why informed vegans and vegetarians use only fermented liquids like soy-sauce, pastes such as miso and solid foods such as fermented (not raw), tofu and tempeh (a cultured soya product).
I pressure-cook soya beans, they’re fine. About 75g at a time. Go nicely in a toor dhal and similar.
As for oils: olive, butter, ghee - the seed oils are usually bleached, for a start.
I haven’t got very far with it, couple of chapters, but this book is excellent (so far)
Health warning!
7% (?) of the population are allergic to soya or (like Miriam) soya-intolerant. M was very ill indeed before we discovered the cause. She went on to write a vegan soya-free cookbooklet. Some time ago. We are now considering going full carnivore (no veg at all!) but the prospect of no cream, coffee, red wine is a little daunting. . .
Hang on. That book you tout comes recommended on the front cover by ‘trust me I’m a doctor’ Michael (asset) Mosley and the BBC’s very own professor of vaccination hesitancy studies Hannah Fry.
No chance!
Fair enough, yes I saw the endorsements, and don’t doubt that he will be pulling some punches.
Quite a few fibre-rich foods can cause problems for people, I have to be careful with buckwheat and quinoa for example, but in my experience (vegetarian - not vegan - for 40 years) these things settle down, and pressure cooking breaks down a lot of the problematic husks etc. Unfortunately some of the nutrients go with it.