Those of you who know me personally will know how opposed I am to the consumption of soy. I’ve written on the topic before highlighting how, as a result of modern processing, the majority of today’s soy foods are loaded with various anti-nutrients which have links to:
- Digestive problems
- Thyroid dysfunction
- Cognitive decline
- Reproductive disorders
- Immune system breakdown
- Heart disease
- Various types of cancer
However, that is not to say that soy foods do not have health benefits. On the contrary, soy can have the wonderful effects commonly advertised by mainstream health sources … BUT -
SOY’S HEALTH BENEFITS ONLY APPLY TO FERMENTED SOY!
Non-fermented soy including fresh or dry whole soybeans, soy nuts, soy milk and tofu all contain anti-nutrients, various toxins and hormone disrupting phyto-estrogens and should therefore be avoided like the plague.
However, after a long fermentation process, the anti-nutrient levels of soybeans are reduces and their beneficial properties become available. This process also greatly reduces the levels of dangerous isoflavones, which interfere with one’s estrogen production.
Naturally, all dietary choices should be tempered by moderation. But, if you’re a vegetarian and simple UNABLE to stop yourself from eating soy - do your body a favour and opt for a healthier, fermented choice such as:
- Natto
- Tempeh
- Miso
- Soy Sauce
Note: The soy sauce I’m referring to is made by fermenting soybeans, salt and enzymes - be wary with this product as many varieties are made artificially by using a chemical process.
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