Unfermented Soy

Dangers of Unfermented Soy

So, if you’re wondering about unfermented soy products, here’s something to consider. Ignoring the fact that the vast majority of soy is genetically modified, what is wrong with the rest? Even unmodified, organic soy is rather bad for you unless it’s fermented. What can unfermented soy can do to you?

Unfermented soy accounts for a dizzying array of health problems, modified or not, and has been linked to brain damage, cancer, reproductive problems, developmental issues in babies, thyroid issues, weakened immune systems, etc… The list goes on. Now, you might think that this only happens if you eat high amounts of this food every day, just like practically anything if you eat too much of it. Unfortunately, however, you probably do and don’t even realize it.

Soy has been snuck into various processed foods under misleading labels, some of which don’t even include the word soy. Textured plant protein, vegetable oil, bouillon, natural flavorings, and hydrolyzed vegetable protein are just some of them. All of these things add up.

As a side note: If you don’t already know, ingredients listed on an item go from the largest to the least quantity. So, if you find a product with soy in it that you just can’t do without, look for items where soy and its various aliases appear near or at the end of the list. So, you’re probably wondering, what exactly about soy is bad?

Why does cause unfermented soy?

Just to name a couple, soy contains enzyme inhibitors, which prevent proper digestion of proteins and phytates, which block mineral absorption. It has been shown to sharply reduce iron absorption into the body. This last piece of information coupled with the fact that iron is essential for the creation of the oxygen-carrying protein hemoglobin in our blood should raise concerns. This protein is what allows us to breathe air and have the oxygen we breathe reach our cells and organs. No wonder there are so many problems with soy! It’s like we’re slowly starving and suffocating ourselves!

When soy is fermented, a lot of these harmful chemicals are destroyed in the process, creating and/or allowing the most beneficial parts to the surface. It’s amazing that something this bad, under fermentation, can become so good. Natto, specifically, is the best-known source of vitamin k2 of any food and contains bacillus subtitles, a beneficial bacterium known for its probiotic and immune boosting effects. A few others include Tempeh, Miso, and some, but not all Soy Sauces.

There is a wonderful book by Dr. Kaayla Daniel called The Whole Soy Story, which explains in great detail the dangers of unfermented soy.

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