Top 3 Reasons to Avoid Unfermented Soy

  1. Phytoestrogens:  Soy is higher in these plant-based estrogen’s than any other source and can lead to breast cancer, infertility, decreased sexual libido and uterine fibroids.
  2. Goitrogen: Has been shown to suppress normal thyroid functioning.
  3. Phytic Acid:  This acid blocks your digestive system’s ability to absorb nutrients.

0089_soy_bean

Only fermented soy is digestible by the human body. In fact, ancient Asian cultures did not consider soy edible until they learned to ferment it.  You will notice that soy milk is not on the following list, nor are edamame (soy beans)  Over 90% of the soy in the United States is made from GMO’s (Genetically Modified Organisms) Make sure to buy organic, non-gmo, fermented soy products.

Guide to Popular Fermented Whole Soy Foods

Miso: A rich, salty, fermented paste (made from salted soybeans alone or mixed with grains such as wheat, barley, and rice) that is cultured and aged.

Shoyu: (soy sauce): Originally a by-product drained off miso, this dark brown liquid is typically used in Asian dishes. Tamari soy sauce is a by-product of miso without added grains.

Tempeh: A popular Indonesian food made by combining soybean with either rice or millet and a mould culture for 24 hours. It’s a hearty, chewy, meat-like cake that can be grilled as a burger or added to a main dish.

Natto: A sticky, pasty-textured, slightly sweet-tasting soy ferment, eaten for breakfast or dinner as a topping on rice or added to vegetable dishes.

Fermented tofu: First a tough-textured tofu is made from cooked pur? soybeans processed into a custard-like cake; it is then fermented to make a white, creamy food resembling semi-soft cheese.

Fermented soymilk or yogurt: Made from soymilk that is fermented by probiotic bacteria, it can be used as a dessert or to make sour cream, cream cheese, or a form of ice cream.

Fermented soy powder: A whole-food, bacteria-fermented powder used in nutritional shakes, bars, or in baking, with all the nutritional value of traditional fermented soy.

photo credit:

yourveglife.com

This entry was posted in Nutrition, Recipes, Recommended Reads, Superfoods, Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *