Should soy be avoided?
A: There has been a lot of news about soy and the possible negative effects on our health, but this isn’t the whole story.
There are hundreds of soy-derived ingredients that are used in processed foods. We also like to consume unfermented soy such as tofu as a major protein source, or drink soy milk.
However, soy is a legume and therefore has many “antinutrients” such as lectins and phytates that can affect the absorption of key nutrients during digestion. To consume soy without these effects, it needs to be prepared properly.
Traditional Asian cultures consumed soy in a much different way. First, soybeans were grown organically.
Second, soy was prepared through various fermentation methods to produce foods such as miso, natto, and shoyu (traditional soy sauce) that are very nutrient dense and easily digestible.
Lastly, soy was eaten as a condiment and not in the amounts we consume today. Balance is everything.
Soy provides many nutrients, including a complete amino acid profile, minerals, vitamins, antioxidants, and more. However, some of soy’s nutrients need to be unlocked through fermentation to be better used by the body.
A fermentation culture featuring many beneficial strains of both yeast and bacteria that is allowed to ferment over a long period creates a therapeutic food or supplement rich in activated nutrients.
Soy can be found in many of today’s foods, but focus on organic fermented soy for its many exceptional benefits.