SEARCH:
Sign in | Join | Help
search Mercola.com
 
FREE Subscription 
The World’s Most Popular Natural Health Newsletter
Why This Type of Soy is Better

soy, fermented soy, nonfermented, tempeh, natto, misoTwo new studies have shown that fermenting soy dramatically reduces its potential allergenicity, and also increases the number of essential amino acids in soy products.

When soy products were fermented, immunoreactivity was reduced by as much as 99 percent, according to tests that compared the blood plasma reactions for both fermented and unfermented soy products.

Fermentation had also improved the essential amino acid composition in the soy products and produced new peptides that may be beneficial. This was attributed to partial digestion of large soybean peptides by enzymes secreted by the microorganisms used in fermentation.


Sources:

Dr. Mercola''s Comments Dr. Mercola's Comments:

Whether or not soy is healthy for you is a hotly debated issue. The debate stems largely from the fact that health benefits of fermented soy have been misconstrued as being applicable to nonfermented soy as well, which is simply not the case. 

How a Fact Became a Lie 

Fermented soybeans have been a tradition in Japanese cuisine for more than 1,000 years. The nutritive value of natto, for example, was so high that Samurai consumed it daily, and even fed it to their horses to increase their speed and strength.

Nonfermented soy products, on the other hand, are NOT health foods, even though manufacturers of soy products have been allowed to label them “heart healthy” since 1999. The “health benefits” of nonfermented soy were simply created through slick marketing by the edible oil industry in the US; invented to create a profitable market for the otherwise unusable byproducts of the soybean oil industry.

The deceptive heart health claim originated from the low rates of heart disease and certain cancers seen in East Asian populations. However, in reality, Asians do not consume nearly as much soy as has been generally assumed, and what they do eat has been fermented for long periods.

What’s Wrong With Nonfermented Soy?

Nonfermented soy products contain phytic acid, which has anti-nutritive properties. Phytic acid binds with certain nutrients, such as iron, to inhibit their absorption. This is a direct, physical effect that takes place in your digestive system. They’ve also been found to contain toxins and disruptive plant estrogens that can damage your thyroid. 

Most processed, nonfermented soy products also contain added flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients – a far cry from what you get after the traditional fermentation process that ancient cultures put their soy through before they would eat it. 

As a result of modern processing, most of today’s soy foods are chockfull of anti-nutrients that have been linked to:

It’s actually the fermenting process itself that turns an otherwise inedible food into something quite nutritious.  

Soy’s Health Benefits ONLY Apply to Fermented Soy!

As often as I’ve warned against nonfermented soy, such as fresh or dry whole soybeans, soy nuts, soy milk and tofu, I’ve also extolled the wonderful health benefits of traditionally fermented foods, and fermented soy is part of that pack.

After a long fermentation process, the phytic acid and antinutrient levels of the soybeans are reduced, and their beneficial properties – such as the creation of natural probiotics -- become available to your digestive system.

It also greatly reduces the levels of dangerous isoflavones, which are similar to estrogen in their chemical structure, and can interfere with the action of your own estrogen production.

So if you want to take advantage of the health benefits of soy, go ahead! Just make sure you’re eating the fermented varieties and avoid all nonfermented soy products.

Healthy options include:

  • Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor. It's loaded with nattokinase, a very powerful blood thinner.  

    Natto is actually a food I eat nearly every day as it is the highest source of vitamin K2 on the planet and has a very powerful beneficial bacteria, bacillus subtilis. It can usually be found in any Asian grocery store.
  • 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.


Related Links:



Comment on This Article Community Comments (60)
 
 
Posted On Mar 27, 2008

To SOY or not to SOY- that is the question...

Thanks FER MENTioning the SAUCE of SOY many cons!

Therefore may we co-MISOrate and not lose our TEMPEHr with the inerNATTOnal cartels of fads...

Surely truth is worth PHYTIC about!


 
Jo Bee
Novice User Novice User, Joined On 6/2006
Jo Bee  
Replied

Islander
Moderator User Moderator User Joined On 3/2007
Islander  
 
Posted On Mar 27, 2008

Yes, Jo Bee, TOFU-lishly believe all the media hype is a great mistake! Besides, this is NATTO mother's soybean!

Shall we award Jo Bee The Punster Medal of Honor?



triara_203
Novice User Novice User Joined On 2/2007
triara_203  
 
Posted On May 11, 2008

You know, there is one more type of fermented soy.  Stinky Tofu is what it is called and it STINKS.  Most think it is horrid but in some countries they eat a lot of it.  It sits in vats with "special sauce" for weeks before they serve it.  I think it might possibly be good for you but is so horrible no one wants to go near it.


 
 
 
Posted On Mar 08, 2008
There are several misconceptions about soy beans.  
1:  The makers of Silk and other soy products would like you to believe that soy is a HUGE part of the Asian diet and contributes to their lack of heart disease...that's a complete and total LIE.  The typical Asian eats about 2 teaspoonsful or less of soy a day and it is ALL FERMENTED. 
2.  Soy has dangerous estrogens.  True and false.  Soy has phytoestrogens which are weak estrogens and potentially beneficial.  These phytoestrogens actually inhibit cancer.  Eating phytoestrogens can indirectly lessen the effects of estrogen on your body by filling the estrogen receptor sites because they are weak estrogens.  When soy is picked early, processed etc these estrogens are transformed into xenoestrogens which are toxic and promote cancers.  Not only does processing transform phytoestrogens into toxic xeno estrogens, GMO soy contains only xenoestrogens, so fermenting GMO soy doesn't do much to help.  Fermenting non-GMO soybeans that have been grown without the use of chemicals prevents the conversion of phytoestrogen to xenoestrogen.  Natural (ie...non-processed, non-GMO, non-chemically grown) soy also contains a sterol which the body converts into progesterone, and it fact, many of the "bio-identical" hormones compounded are made from soy.   So, feel free to eat natto, tempeh, miso and other fermented soy.  Just make sure it's organic non-GMO.
Fermenting does reduce the goitrogenic properties of soy as does fermentation of cruciferous vegetables. 

 
Patty D
Savvy User Savvy User, Joined On 6/2007
Patty D  
Replied

OogieBoogie
Novice User Novice User Joined On 6/2006
OogieBoogie  
 
Posted On Mar 11, 2008
I appreciate all your great info.  I was wondering what your source of this is?  I am trying to convince family members of  the lies and misconceptions about soy.  You can email me bertdunn@sbcglobal.net 
Thanks
Kathy


ghill
Novice User Novice User Joined On 6/2006
ghill  
 
Posted On Mar 27, 2008

I think one of the huge misconceptions is that people equate "Asian" to "Japanese" and nothing could be farther from the truth.  The Japanese constitute a small percentage of Asians.  And we are talking about natto here, which is mostly eaten by the Japanese.  I live in Japan and the Japanese eat a lot of soy products including "a lot" of tofu, which is not fermented.  I agree about Silk; the Japanese have never heard of it and if they drink soy milk, it is raw.  The Japanese eat a lot more than 2 teaspoons of soy a day, and it is definitely not all fermented.

Please people, Asia is a huge place with many varied cultures.  Do not talk about a Japanese subject as if it is related to all of Asia.  Maybe it's time to study up on all of the very different Asian cultures and learn the differences between them.



Pat Ormsby
Savvy User Savvy User Joined On 6/2006
Pat Ormsby  
 
Posted On Mar 27, 2008

ghill is correct about the Japanese eating a lot of soy.  Tofu has long been a part of their diet, though the amount varies.  (I think it accounts for certain characteristics of their culture.)  Otherwise they are mostly eating fermented soy, in the form of soy sauce, miso and natto.  Soy milk is not a traditional food, but has been hyped in Japan in recent years.  However, it accounts for at most 10% of the dairy section at supermarkets.  It is not consumed raw and most of it is sweetened.  Soy milk is produced by pureeing the beans, then boiling them and filtering off the fiber, which is also consumed in small amounts.  I've seen the health-food hype in Japan a few times (and fallen for it once) saying the women should eat large amounts of non-fermented soy to prevent osteoporosis.  I wound up with a severe hormonal imbalance and false menopause.  Recently women were told by a popular TV health program that soy would help them lose weight, but this was swiftly and embarrassingly debunked almost immediately.  I've also seen in the past couple of years guidelines to doctors urging them to recommend limitation of non-fermented soy consumption.  The media have been mum on this.

I cannot comment on soy consumption in other Asian countries, as I haven't lived elsewhere in Asia, but ghill is right about differences.  The cuisine differs so strongly as to be mutually unrecognizable.  My impression is that only small amounts are used elsewhere, with possible exceptions among the religious.



ntchapman
Novice User Novice User Joined On 11/2007
ntchapman  
 
Posted On Mar 27, 2008

Very good, Patty.  Thanks for the analysis contrasting the phyoestrogen and xenoestrogen.  



dressagefreak
Apprentice User Apprentice User Joined On 12/2006
dressagefreak  
 
Posted On Mar 27, 2008

I would also like to add from my knowledge of Korean culture that traditionally a fair amount of tofu is consumed. I don't think it is near the amount Americans assume "Asians" eat, though.



patrickhitch
Novice User Novice User Joined On 10/2007
patrickhitch  
 
Posted On Mar 28, 2008

I guess my asian friends are all unusual since they consume large amounts of tofu (bean curd) on regualr basis.


 
 
 
Posted On Mar 07, 2008
Is not the traditional way to eat soy foods in fermented forms?  Why do this people think they have found something new.

Mary

 
mmc88121
Moderator User Moderator User, Joined On 11/2006
mmc88121  
Replied

ZPE
Savvy User Savvy User Joined On 2/2008
ZPE  
 
Posted On Mar 10, 2008
Yes - the Japanese have know this for ages....

The article notes:-
"The studies were funded by the USDA Future Foods Initiative and the Illinois Soybean Association."

and

"Because of soy's health benefits, de Mejia would like to make sure soy foods can be safely eaten by all people."

Hmmm - make you own conclusion from this...

 
 
 
Posted On Mar 08, 2008
 Soy is its oestrogenic and this poses its biggest danger. I saw no mention of whether or not this is reduced by fermentation. I suspect not.

 
Aaltrude
Moderator User Moderator User, Joined On 4/2007
Aaltrude  
 
 
 
Posted On Mar 27, 2008

Feed it to pigs & cows. Then eat venison.

                              Nealthynut


 
EWELLS2
Apprentice User Apprentice User, Joined On 6/2006
EWELLS2  
 
 
 
 
© Copyright 2009 Dr. Joseph Mercola. All Rights Reserved. If you want to use this article on your site please click here. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Dr. Mercola is required.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using this product.