Soy Bad, Soy Good: The Pluses of Fermented Soy

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http://www.mercola.com/2004/aug/4/fermented_soy.htm

 

Soy Bad, Soy Good: The Pluses of Fermented Soy

 

Soy is a hotly debated product among those who promote

and sell its nutritional value as well as consumers

who eat it. The debate stems largely from the health

value of nonfermented soy found in a great many

processed foods in relation to those that use the much

healthier alternative fermented soy.

 

Why? Nonfermented soy products contain phytic acid,

which contains anti-nutritive properties. Phytic acid

binds with certain nutrients, including iron, to

inhibit their absorption. This is a direct, physical

effect that takes place in the digestive system. Their

ability to bind is limited by the milligrams of phytic

acid present.

 

Products using nonfermented soy include:

 

* Fresh green soybeans

* Whole dry soybeans

* Nuts

* Sprouts

* Flour

* Soy milk

* Tofu

 

What makes unfermented soy particularly unsafe: It's

hard to avoid soy in processed foods such as baby

formula, meat substitutes, drinks and snacks. One can

find it in a great many domestically-produced food

products at the grocery store. Additionally, soy is

sanctioned by groups like the Soy Protein Council and

USDA that cite the presence of isoflavones scientists

say reduces one's risk of cancer.

 

On the other hand, fermented soy stops the effect of

phytic acid and increases the availability of

isoflavones. The fermentation also creates the

probiotics--the " good " bacteria the body is absolutely

dependent on, such as lactobacilli--that increase the

quantity, availability, digestibility and assimilation

of nutrients in the body.

 

Products using fermented soy include:

 

* Natto

* Miso

* Tempeh

* Soy sauces

* Fermented tofu and soymilk

 

Many studies have shown traditionally fermented

soy--which is the form that is very popular in many

Asian cultures--aids in preventing and reducing a

variety of diseases including certain forms of heart

disease and cancers.

 

Good Foods

 

One such study of the culturing method involved in the

production of the Japanese traditional food miso

concluded the culturing process itself led to a lower

number and growth rate of cancers. Researchers also

found it was not the presence of any specific nutrient

that was cultured along with the soyabean paste but

the cultured soy medium itself that was responsible

for the health benefits associated with eating miso.

 

Miso, a fermented or probiotic form of soyabean, is

particularly rich in the isoflavone aglycones,

genistein and daidzein, which are believed to be

cancer chemopreventatives.

 

The health benefits are found to be as good with

natto, according to research conducted by a Japanese

scientist who found natto had the highest fibrinolytic

activity among 200 foods produced worldwide. About 15

years ago, that same scientist discovered an enzyme

produced in the fermentation process, nattokinase, a

powerful agent contained in the sticky part of natto

that dissolves blood clots that lead to heart attacks,

strokes and senility.

 

Natto also contains vitamin K2 and isophrabon, which

help to prevent diseases such as osteoporosis and

breast cancer and slow down the aging process.

 

How Do Fermented Foods Work?

 

Scientists have considered three different theories:

 

1.

 

Primary active ingredients in complex fermented

soy " foods " act synergistically with secondary

compounds

2.

 

Secondary compounds mitigate the undesirable

side effects caused by the predominant active

ingredients

3.

 

Multiple ingredients act through multiple

discrete pathways to therapeutically affect the host.

That allows lower concentrations of each of the

botanicals or soy phytochemicals to be more

efficacious when used together than when used

individually

 

Four years ago, the World Health Organization reported

the Japanese, who consume large amounts of fermented

soy foods like natto and miso along with green tea,

ginger and ocean herbs, have the longest lifespan of

any people in the world.

 

Unfortunately, Americans didn't make the top 20 for

lengthy lifespans, which has much to do with a Western

diet that emphasizes foods that are processed and

genetically altered. That could have a domino effect

worldwide on the health of other cultures. Experts

fear consumers in other cultures may abandon their

traditional fermented foods for a more Western diet,

losing healthy sources of probiotic whole food

nutrition.

 

Well Being Journal Vol. 11, No.6

 

Contra Costa Times July 14, 2004

 

Dr. Mercola's Comment:

 

Although many seem to feel better after they start to

include soy in their diet, I don't believe this is an

endorsement in any way. My guess is that this is

likely more related to what people have excluded from

their diet to make room for the soy. Understand that I

am in no way opposed to soy consumption, only improper

soy consumption.

 

Fermented soy, which includes natto, miso and tempeh,

is a healthy food and should be consumed by the

masses. However, soy formula is an abomination that

has caused much damage to the children of this country

and should be immediately banned for sale in every

country.

 

And, as I've written before, the enzyme

nattokinase--derived from natto--is a safer more

powerful option than aspirin that can dissolve blood

clots and has been used safely for more than 20 years.

 

Rivaling pharmaceutical agents, nattokinase seems to

have longer lasting beneficial action without the

potential for abnormal bleeding. Look for more news

about nattokinase soon, as we will offer this very

potent all natural enzyme on the site this fall.

 

Related Articles:

 

Why Soy Can Damage Your Health

 

Think Soy is Healthy? Here’s Why it’s Not as Good

as You Think

 

If You're Suffering From a Medical Problem Caused

by Soy, you May Now be Able to Take Legal Action!

 

Pregnant Women Should Not Eat Soy Products

 

Newest Research On Why You Should Avoid Soy