For centuries, Asians have been consuming fermented soy products. In the West, many people believe that unfermented, processed soy products such as soy milk, tofu, soy burgers, and soy ice cream are good for your health.
But the only healthy soy is fermented and organic soy is:
- During fermentation, the levels of phytates and the “anti-nutrients” in soybeans are reduced, which improves digestions.
- Unfermented soybeans slow down the production of thyroid hormones by creating excess o Oestrogens block the absorption of iodine, that are so important in the correct functioning of the metabolic system.
- Genetically modified soybeans are contaminated with pesticide residues. The reason it’s genetically modified is so it can be sprayed with a powerful toxic herbicide (Roundup) that kills weeds and increases yields.
The main fermented soy products are:
Tempeh, fermented soy cake with a firm texture and a mushroom flavour.
Miso, fermented soybean paste with a creamy salty texture (commonly used for soup).
Natto, fermented soybeans with a sticky and hard texture, with a cheese flavour.
Soy sauce – Tamari, traditionally made with fermented soybeans, salt and enzymes. Be careful because many of the soy sauces available on the market are artificially made through a chemical process.