Diet and Nutrition: Help Prevent Cancer and Heart Attacks With Soy Products That are Healthy Foods

Will Any Soy Products Improve Your Health (continued)

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.

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.However, soy sauce contains gluten and with its high salt content, genetically modified soybeans, sugar, preservatives and colorings, soy sauce is a food to avoid.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 offers¹.

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