There’s more to the soy story than the hype we get from food marketers.
To get the straight scoop, see the article on it by Dr. Mercola.
Here’s his bottom line on it.
And, as a result, most of today’s soy foods are loaded with anti-nutrients and are a nutritional nightmare linked to:
- Malnutrition and digestive problems
- Thyroid dysfunction
- Cognitive decline
- Reproductive disorders
- Immune system breakdowns
- Heart disease and cancer
If you would like to know more, Dr. Kaayla Daniel’s groundbreaking book, The Whole Soy Story: The Dark Side of America’s Favorite Health Food is an excellent place to start. She authored the Weston A. Price Foundation’s FDA petition, and is a definite expert in the field.
But before you swear off all soy foods for good, there is something you should know.
Fermented Soy Foods ARE Healthy
You may recall me talking about the wonderful health benefits of traditionally fermented foods. Well, this is true of ALL varieties, including fermented soy.
After a long fermentation process, the phytate (which blocks your body’s uptake of essential minerals) and antinutrient levels of soybeans are reduced, and their beneficial properties become available to your digestive system.
So am I opposed to eating soy? Absolutely not — as long as it is in one of the fermented forms that follows:
- Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor. This one is my favorite, and I personally eat it nearly every day (it has the highest concentration of vitamin k in the human diet) and is also loaded with nattokinase, a very powerful blood thinner.
- Tempeh, a fermented soybean cake with a firm texture and nutty, mushroom-like flavor.
- Miso, a fermented soybean paste with a salty, buttery texture (commonly used in miso soup).
- Soy sauce: traditionally, soy sauce is made by fermenting soybeans, salt and enzymes, however be wary because many varieties on the market are made artificially using a chemical process.