From “Misled” - A book that tells the truth about the fitness industry.
People concerned about the health dangers associated with meat and dairy products have turned to soy as a substitute. Soy suppliers claim soy is high in protein, free of cholesterol , and very low in fat. However, many soy products are made from unfermented, over-processed soy and many experts believe that overloading on these products could lead to some detrimental health issues.
To clarify the difference between soy, it can be broken down into two different groups: UNFERMENTED and FERMENTED. Unfermented soy products include fresh soybeans, soy nuts, soymilk, tofu. It can be found in literally hundreds of other products as well. Fermented soy products are found in tempeh, miso, natta, and shoya tamari products. Fermentation is a procedure in which a food’s own living enzymes are used to pre-digest the food before you consume it in your diet.
According to the dissidents of unfermented soy products, if you study the history of soybeans you will find that it was used agriculturally in crop rotation as it replenished lost nitrogen from Earth’s dirt. But in actuality, there has not been any indication that soybeans were routinely eaten consumed 440 BD. It was around that time the process of fermentation was born. Unfermented soybeans have been accused of causing many health problems from thyroid deficiencies to cancer when ingested on a daily basis.
The main problem spawning these accusations is that soybeans contain phytates, an organic acid that blocks the uptake of valuable minerals, which include calcium, magnesium, iron, and especially zinc. Soybeans actually contain more phytates than any other grain, bean, or plant. A vegetarian diet that relies heavily on unfermented soy products (as many health conscious Americans do) may be placing them selves in jeopardy by creating a serious zinc deficiency. Zinc is critical for normal functioning of the brain, nervous system, and immune system. Furthermore, zinc is necessary for over 300 enzymatic activities to take place, which include the production of white blood cells, insulin secretion in the pancreas, the production of sperm, fetal development, and the protection of the body from heavy metal poisoning.
According to many nutritional experts, fermenting soybeans is the only way to substantially reduce their phytate concentration and avoid these mineral depletions. The fermentation process also enhances protein absorption and generates compounds that inhibit tumor growth and significantly stimulate the immune system.
Advocates of the soy industry claim that these accusations against unfermented soy products are part of a scheme thrown about by the dairy industry to instigate and encourage declining sales. Moreover, they adamantly deduce that thier products are safe and healthy for our bodies.
It all boils down to this. Comparing Asians to Americans, Americans tend to eat significantly higher amount of soy products (unfermented and-or fermented), and in my opinion, many questions still need to be answered about Soy products to presuppose that it is nutritious to consume in large quantities, and especially on a day to day basis.
Most research points to the fact that fermented soy products such as miso and tempeh are very healthy for you. Conversely, research on unfermented soy products (like soy milk and tofu products) seems to be questionable. To me it’s just like everything else; moderation is the key. I think it may be wise to limit the amount of unfermented soy products in your diet until we know more about the risks involved to our health.
