For centuries Asians have been enjoying the benefits of fermented soy protein and by-products; such as, natto, tempeh, misso, and soy-sauce while enjoying its many health benefits. Fermented soy does not wreak havoc on the human body like unfermented soy protein products that are widely distributed in the United States. Unfotunately, many Americans who are commited to healthy lifestyles (i.e vegetarians/vegans) have been hoodwinked, bamboozled, and striaght out manipulated into believing that unfermented and processed soy products like soymilk, soy cheese, soy burgers, and soy ice cream are good to consume. Notice I said “unfermented soy.” Unfermented soy protein contains goitrogens; a compound that slows down the function of the thyroid in the body leading to a person developing thyroid cancer. Women are particulary vunerable to soy because of the phyto-estrogens that cause infantile leaukemia and breast cancer. It causes men to develop gynecomastria (or the abnormal enlargement of mammary glands) and also ridiculously heightened levels of estrogen (three times higher than that found in women!). Excessive intakes of non-fermented soy by children can be fatal. Unfermented soy protein contains a trypsin inhibitor that reduces the human body’s natural ability to digest proteins. It also contains phytic acid that obstructs the body from absorbing vital minerals like copper, iron, calcium, and zinc in the intestinal tract. Zinc is an important mineral that is essential for the development and proper function of the brain and nervous system. It is needed for a healthy reproductive system and the prevention of diabetes.
Fermented soy protein products have been proven to be useful in blocking cancer, osteoporosis, and other cardiovascular diseases. Also in fermented soy, the fermentation process removes the trypsin inhibitors, while promoting bone and heart health; plus, it also reduces the symptoms of menopause in women. For a healthy body this is the type of soy that is beneficial for the body obviously. Ninety-one percent of the soy grown in the United States is genetically engineered to impart resistance to the toxic herbacide Roundup, which is heavily sprayed on the crops. Soy is indeed a big business; a very big business because more and more of the products are making their way to the store shelves and sold to the general public. Another unfortunate fact is that eighty-percent of the worlds soy is used in farm animal feed, which is why soy production is one of the leading causes of forest deforestation. The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Unlike the Asian culture, where people eat small amounts of whole non-GMO soybean products, western food processors seperate the soybean into 2 commodities: protein and oil; and there is absolutely nothing safe or natural about these products. A list of products that contain fermented soy which should be consumed in moderation are: Misso, tempeh, tauco, tamari/soy sauce, douchi, and gochujang.
Remember soy is naturally hard to digest anyway, fermentation helps aid this process. When choosing soy foods for your family, pay attention to the quality more so than quantity. Peace!