Why is consuming fermented soy more beneficial than consuming unfermented soy?
What are the benefits of consuming fermented soy?
What are the side effects of consuming fermented soy?
Is there any toxicity associated with fermented soy?
Q: Why is consuming fermented soy more beneficial than consuming unfermented soy?
Raw soy beans contain many anti-nutrients that are anti-coagulants and have anti-enzyme agents. Their anti-coagulant activity is not reversed by vitamin K--the blood-clotting vitamin. Soy's anti-coagulant properties are attributed to its anti-tryspin activity. Tryspin is a special enzyme that is needed to digest protein. It allows vitamin B12 to be assimilated. Soybeans also have anti-proteolytic activity that increases the requirement for vitamin B12. At the same time, soy's anti-tryspin activity may actually create a vitamin B12 deficiency. Raw soybeans contain other anti-nutrients. Phytic acid, from phytates present in soybeans, binds up and prevents the absorption of minerals (especially zinc, calcium, and magnesium). Another group of anti-nutrients in raw soybeans are hemaglutinins. These substances have the ability to agglutinate (clump together) the red blood cells in humans and in other animal species, and suppress growth significantly. These anti-nutrients are known also as "phytoagglutinins" or "lectins." Although the level of many of these anti-nutrients present in raw soybeans can be reduced somewhat by proper heat treatment or by sprouting of the beans, the substances will still be present, at lower levels. The only satisfactory method known to deactivate these anti-nutrients is by means of traditional fermentation. This process involves a slow chemical change, triggered by bacteria, molds, and yeast. Fermentation deactivates the anti-nutrients present in raw soybeans, such as the enzyme inhibitors, trypsin inhibitor, phytic acid, hemagglutinins, and vitamin antagonists. Fermentation makes the nutrients in soybeans much more available and digestible. Therefore, fermented soy such as miso, tempeh, natto and JIVA offer a much broader nutrient profile than non-fermented soy foods such as soy milk, soy nuts, tofu, and fresh or dry soybeans.
Q: What are the benefits of consuming fermented soy?
Benefits of consuming fermented soy include promoting heart health and healthy bones, and alleviating menopausal symptoms. Soy beans contain high amounts of protein, including all essential amino acids (the only such vegetable source). Soy beans are also a rich source of calcium, iron, zinc, phosphorus, magnesium, B-vitamins, omega 3 fatty acids and fiber.
Q: What are the side effects of consuming fermented soy?
Researched side effects of consuming concentrated amounts of fermented soy are very uncommon, and they are generally limited to mild stomach distress. With the exception of soy allergies in susceptible individuals, most individuals tolerate fermented soy products better than non-fermented soy products.
Q: Is there any toxicity associated with fermented soy?
Pharmacologically, fermented soy has been found to be safe as suggested by certain human clinical trials and animal models.