A quick google showed johnnyseeds had black jet. It said you can choose organic or non-organic. Victory seeds was sold out of most of its soy beans. Victory's site noted that it's a tough year for soy, and that too many sources are gmo. Black soybeans are also low in carbs.

Round-up is a herbicide not pesticide. You are correct about being Round-up ready basicly means the plant can with stand using Round-up that is sprayed to kill any other plants in the field. It has nothing to do with pests. For no reason that I could think of there would be a plant that would be pesticide resistant. I've seen many farmers use this round up ready crops. But one of the funny things is that one year they will use round up ready corn then the next they use the beans. Well when they spary they can't get rid of the corn growing in the bean because it's also round up ready. So now they have bean fields with corn in them that they can't kill. It's kind of funny.

A soy milk maker?!? We, Asians, have always made our own and it's quite easy and simple. It's like making pea soup. Soak soy beans overnight or for several hours. Put the beans in a blender with some water. Blend it well. Put the mixture in a pot. Bring it to a boil; then, reduce the heat and simmer for 10-15 minutes. Turn off the heat and let it cool down. Place a cheese cloth over a bowl and strain the mixture through it. Discard the remains. The liquid is practically soy milk! Practice with a small quantity of water first, you can always liquify it to fit your taste.

Most people who are lactose intolerant can consume and breakdown some lactose, just not a lot, and not frequently - it depends on your age and degree of lactose intolerance. Another point to consider, the higher the fat content there is in a dairy product, the less lactose there is. That's why some people do fine with small amounts of butter, or butter used to make cookies, or whipping cream, half-and-half, and even whole milk, but not so well with low-fat milk. Fermentation also reduces the lactose, which is one of the reasons why I make kefir from real kefir grains. Kefir is easier to make than yogurt, and MUCH better for us. The liquid form of homemade kefir I use for buttermilk, and I drain the curd to use as a substitute for plain yogurt, cream cheese, or sour cream. All are then low-lactose because the fermentation has already broken down the lactose in the milk. Any remaining lactose is readily digested because it has been broken down by fermentation. Our son and granddaughter are lactose intolerant so I've dealt with this for nearly 3 decades. They can use a low-lactose, whey-based milk substitute called Morning Moo's (available from http://www.augasonfarms.com/. This product tastes very much like regular milk. I use this product instead of regular milk, and have used this particular brand for about 15-years, and whey-based milk substitutes since 1981. Our son's physician suggested using "Meadow Fresh", another whey-based milk substitute, when he was a small child, and we've used it since. There is another whey-based milk substitute - 1st and Best Whey Milk - http://www.wheymilkusa.com/ and it is reduced lactose - even more than Morning Moo's. It's flavor is a little sweeter, and has a slight vanilla flavor, but it works great for cooking, baking, and general use. For drinking, hubby likes to mix half and half chocolate flavor and regular flavor. I make all my homemade mixes that call for powdered milk with one of these two brands of whey-based milk substitute, including pudding mixes. The whey actually has a shortening-like effect, so I can also reduce the fat in many recipes that call for milk powder or liquid milk using a whey-based milk substitute. I'd also suggest making your own nut milks, oatmeal milk and rice milk. They are great substitutes. Almond milk is a fairly good source of calcium, and I like to make it once a week or so, just because I like the taste. I make my own and avoid the additional ingredients found in store-bought. But for drinking and cooking/baking, making ice cream, I use a low-lactose whey-based milk substitute. -Grainlady