7 facts you should know about soy...
1. Soy is not the cornerstone of Asian diets
In Okinawa (one of the healthiest diets from around the world), residents use soy as a condiment, not as a replacement for animal products. In addition, they eat unprocessed, traditionally fermented varieties such as miso, tempeh, tamari and natto (no soy bars or protein powders!).
2. All soy foods are not created equal!
Soy comes in a variety of forms that can be divided into two categories - fermented (or traditional forms used for thousands of years in asia) and unfermented (usually heavily processed modern products, not considered health foods).
Unfermented soy foods are to blame for health problems, while traditional fermented soy foods are seen as beneficial. Unfermented soy foods include processed varieties such as tofu, soy milks, soy protein powders, energy bars and soy meat alternatives, such as soy sausages/veggie burgers,etc. Processed soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD, higher risk of heart disease and cancer, malnutrition and loss of libido.
3. Unfermented soy decreases the absorption of minerals
Unfermented soy is rich in phytic acid, which binds to calcium, magnesium, iron and zinc lowering their absorption rate.
4. Unfermented soy contributes to thyroid disorder
Soybeans have a high content of goitrogens, substances that can block the production of thyroid hormone. When thyroid levels are low, energy decreases and weight often increases.
5. Unfermented soy products are rich in enzyme inhibitors
Enzyme inhibitors make digestion difficult, leaving foods not completely digested. Instead, bacteria in the large intestine try to do the job, and this can cause discomfort and bloating.
6. Isoflavones in soy can mimic the effects of estrogen
Isoflavones behave like estrogen in the body and may increase the risk of breast cancer.
7. Fermented soy is a better alternative to unfermented soy
Fermented soy is the traditional form used for thousands of years in Asian cultures. It is a natural probiotic, good for the digestive system. In addition, it is free of phytic acid, enzyme inhibitors and reduced levels of phytoestrogens.
Try limiting your intake of processed soy and use fermented varieties as condiments, dressings,etc.
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