Why This Type of Soy is Better
Two new studies have shown that fermenting soy dramatically reduces its
potential allergenicity, and also increases the number of essential amino acids
in soy products.
When
soy products were fermented,immunoreactivity was reduced by as much as
99 percent, according to tests that compared the blood plasma reactions
for both fermented and unfermented soy products.
Fermentation
had also improved the essential amino acid composition in the soy
products and produced new peptides that may be beneficial. This was
attributed to partial digestion of large soybean peptides by enzymes
secreted by the microorganisms used in fermentation.
Sources:
Dr. Mercola's Comments: Whether
or not soy is healthy for you is a hotly debated issue. The debate
stems largely from the fact that health benefits of fermented soy have
been misconstrued as being applicable to nonfermented soy as well,
which is simply not the case.
How a Fact Became a Lie
Fermented
soybeans have been a tradition in Japanese cuisine for more than 1,000
years. The nutritive value of natto, for example, was so high that
Samurai consumed it daily, and even fed it to their horses to increase
their speed and strength.
Nonfermented soy products, on theother hand, are NOT health foods, even
though manufacturers of soyproducts have been allowed to label them "heart
healthy"since 1999. The"health benefits" of nonfermented soy were simply
created through slickmarketing by the edible oil industry in the US; invented
to create a profitable market for the otherwise unusable byproducts of the
soybean oil industry.
Thedeceptive heart health claim originated from the low rates of heartdisease
and certain cancers seen in East Asian populations. However, inreality, Asians
do not consume nearly as much soy as has been generally assumed, and what they
do eat has been fermented for long periods.
What's Wrong With Nonfermented Soy?
Nonfermentedsoy products contain phytic acid, which has anti-nutritive
properties.Phyticacid binds with certain nutrients, such as iron, to inhibit
theirabsorption. This is a direct, physical effect that takes place in
yourdigestive system. They've also been found to contain toxins and disruptive
plant estrogens that can damage your thyroid.
Most
processed, nonfermented soy products also contain added flavorings,
preservatives, sweeteners, emulsifiers and synthetic nutrients - a far
cry from what you get after the traditional fermentation process that
ancient cultures put their soy through before they would eat it.
As a result of modern processing, most of today's soy foods are chockfull of
anti-nutrients that have been linked to:
Malnutrition and digestive problems Thyroid dysfunction Cognitive decline
Reproductive disorders Immune system breakdowns Heart disease and cancer
It's actually the fermenting process itself that turns anotherwise inedible
food into something quite nutritious.
Soy's Health Benefits ONLY Apply to Fermented Soy!
As often as I've warned against nonfermented soy, such as fresh or dry whole
soybeans, soy nuts, soy milk and tofu, I've also extolled the wonderful health
benefits of traditionally fermented foods, and fermented soy is part of that
pack.
After
a long fermentation process, the phytic acid and antinutrient levels of
the soybeans are reduced, and their beneficial properties - such as the
creation of natural probiotics -- become available to your digestive
system.
It also greatly reduces thelevels of dangerous
isoflavones, which are similar to estrogen in their chemical structure,
and can interfere with the action of your own estrogen production.
So
if you want to take advantage of the health benefits of soy, go ahead!
Just make sure you're eating the fermented varieties and avoid all
nonfermented soy products.
Healthy options include:
Natto, fermentedsoybeans with a sticky texture and strong, cheese-likeflavor.
It's loaded with nattokinase, a very powerful blood thinner.
Nattois actually a food I eat nearly every day as it is the highest sourceof
vitamin K2 on the planet and has a very powerful beneficialbacteria, bacillus
subtilis. It can usually be found in any Asiangrocery store. Tempeh, a
fermented soybean cake with a firm texture and nutty, mushroom-like flavor.
Miso, a fermentedsoybean paste with a salty, buttery texture (commonly used in
miso soup). Soy sauce:traditionally, soy sauce is made by fermenting soybeans,
salt andenzymes, however be wary because many varieties on the market are
madeartificially using a chemical process.
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