Soy foods and beverages have been given tremendous attention in the media as a wonderful health food. Soy is advertised as a great protein, a nutritious milk substitute and an aid for the symptoms of menopause and bone loss. It is also widely used in infant formulas. Unfortunately, the research dollars aimed to taut soy’s attributes are coming straight from the soy industry.
Historically, cultures that consumed soy, did so by a long fermentation preparation as in miso, natto or tempeh. (See www.southrivermiso.com) This important traditional process breaks down the difficult-to-digest phytates and enzyme inhibitors. Additionally, cultures who consumed soy, did so in small quantities and most often with meat or fish.
Commercial soy products are made from unfermented soy or refined protein isolates that are highly processed at very high temperatures, thus making the proteins indigestible. They are also high in mineral blocking phytates, thyroid-depressing phytoestrogens and enzyme inhibitors that hamper digestion and may be a factor in cancer. Soy in infant formulas have caused many problems for the long-term health of growing children.
The book, The Whole Soy Story, by Dr. Kaayla T. Daniel, CCN, PhD, is a superb guide to the enormous problems with the modern consumption of soy.
The best way to build health is to eat a diet rich in nutrient-dense, easy-to-digest traditional foods.
Best in health,