Soybeans have gotten a bad reputation for causing food allergies. But, when they are fermented you can easily digest them and reap their many healing benefits, including cancer prevention and heart attacks.
Many foods that contain soy aren’t good for your health. In its UN-fermented form, soy is extremely hard to digest due to the large number of enzyme inhibitors it contains1. It certainly won’t provide your body with the amino acids you need for a well-focused brain, for glowing hair and skin or for strong, well-defined muscles.
Beware, because UN-fermented soy can be harmful to your digestive tract and prevent you from digesting and absorbing other vital nutritional components in your food.2
Soy is also a largely genetically modified crop that is over-processed and over-used in packaged foods.
More and more people are showing allergies and sensitivities to this food that was once hailed as a nutritional superstar and a perfect vegetarian protein.
Back in the 1990’s, because of a heavy economic push from the soy industry and a growing sensitivity to milk, tens of millions of us turned from dairy food to soy foods. Soy formulas became the norm for babies with digestive troubles. A dazzling array of advertisements in leading health magazines made us believe that soy was a safe and desirable food especially for cancer, heart disease, menopause symptoms and osteoporosis.
Nothing could be farther from the truth. Sadly, today, many unaware shoppers (especially vegetarians) are still purchasing millions of dollars worth of soymilk, soy protein hot dogs and soy ice cream. Unaware pediatricians and parents put babies on soymilk formulas.
Will any Soy Products Improve Your Health
Absolutely, yes! That’s why we put fermented soybeans (organic and GMO free) in our new Super Spirulina Plus. By making sure that our high-quality soybeans were readily digestible, your body can now obtain the wonderful benefits that only fermented soy foods can provide. An extra bonus – you’ll also create and maintain a healthy inner ecosystem with lots of beneficial microflora in your gut.
make your own fermented foods at home with Probiotic Starter Cultures that contain the probiotics you need in your gut to create your best health
When you eat protein, it must be broken down into amino acids in order to use it. The fermentation process is key to breaking down the soybean’s indigestible proteins into readily available amino acids. The fermentation, in effect, helps nourish and provide energy to your cells.
Did you know soy has been shown to help prevent cancer? If you can’t properly digest soy, however, you won’t be able to take advantage of the healing, restorative, and strengthening effects this food offers.
Two recent studies from Spanish and American scientists have found that people with soy allergies do not react to soy products when they are fermented before consumption.v
What forms of fermented soy are available?
- Soy sauce: This popular sauce originally came from China but found its way into the cuisine of Japan, Korea and Thailand. Each region differs slightly in taste, consistency, fragrance and saltiness. Originally produced in giant urns or wooden barrels by old-fashioned traditional methods today’s soy sauce is made by machine-assisted fermentation.
Many brands of soy sauce (especially those in little packets) and also the “liquid amino acids” sold in your health food store are made from hydrolyzed soy protein instead of a traditional culture. If you are sensitive to Chinese food this kind of soy sauce may be one reason why. (They also use harmful vegetable oils.)
- Tamari: In the 7th century the Buddhist created a “soy sauce” called Tamari, from the verb, “tamaru,” meaning, “to accumulate.” This black liquid was the by-product that seeped from the wooden barrels of fermenting miso and “accumulated” in a second outer barrel. You can obtain excellent wheat-free, low sodium tamari from the Japanese company, San-J. It is easy to find in your local health food store and is recommended for use in stage two of the Body Ecology Diet.
- Miso: The fermentation process to create raw, UN-pasteurized miso allows for the growth of healthy probiotics that can colonize in your intestines. Miso is carefully fermented from 3 months to up to two years and has proven anti-inflammatory, anti-cancer and even anti-aging benefits.
- Tempeh: This fermented soy product that is then pasteurized, providing a creamy, nutty addition to your diet that is often used as a meat replacement. Tempeh lacks live probiotics because while bacteria are used to help with digestion of the soy protein, it is then cooked. Being predigested, however, your body still benefits from the nutrition soy offers.3
- Natto: When whole soybeans are fermented with Bacillus subtilis, natto is created. Natto is probably your best choice for a fermented soy. Natto is full of healthy, living probiotics, and like these others allows for better nutrient absorption because it’s predigested. Natto has been shown to aid not only in the prevention of cancer, but also of osteoporosis, and heart attack.4Natto is a great vegan source of vitamin K2 which you need to help promote bone health, and support your liver, gallbladder and digestive system.
What fermented soy food will work best for you? If you’ve been avoiding soy because you didn’t understand the facts, now you know. Body Ecology’s Super Spirulina Plus is a very simple and delicious way to reap the wonderful benefits of fermented soy. We added it to other great VEGAN proteins – fermented spirulina, quinoa, millet and flax seeds – to create a super easy way to add more pre-digested protein to your diet.
[i] SDSU Research Examines Fermented Soy in Fish Diets. South Dakota State University. Web. 09 June 2010. <http://www.sdstate.edu/news/articles/soy-in-fish-diets.cfm>.
[ii] "12 Points On Grainfields Products." BodyMind Healing - Body Electronics: High Impact Alternative Healing. Web. 15 June 2010. <http://www.bodymindhealing.info/grainfields.php>.
[iii] Henry's Gourmet Tempeh. Web. 15 June 2010. http://www.tempeh.ca
[iv] Shiroki, Kazuo. Benefits of Natto. Rep. Chicago University, 04 Jan. 2004. Web. 09 June 2010. <http://www.gaia21.net/natto/benefits.htm>.
v Daniells, S. March 7, 2008. Fermenting takes the allergy out of soy: studies