WHY FERMENTED SOY?
One of the strength movements over the past ten years is the utilization of soy, particularly as a high-protein option for those who choose not to eat meat.
Many of the cooking directions for preparing soy are based on conventional Asian cooking directions for soy-based foods. Typically, many of these foods involve fermented soy, which has different properties than non-fermented soy.
WHAT’S IN FERMENTED SOY?
Non-fermented soy includes a number of substances, including: Goitrogens Like many vegetables, soy contains substances that can block or decrease the production of thyroid hormones, thus affecting other hormonal balances.
This anti-nutrient binds with minerals in your body and removes them. An over-conventional of foods with phytic acids can cause a depletion of essential minerals.
A high concentration of oxalates can produce inflammation, resulting in discomfort, and can prevent the absorption of calcium, an essential nutrient.
These substances block the ability of the body’s natural enzymes to break down food into nutrients that can be assimilated.
Over-conventional of any type of food containing these substances can cause nutritional imbalances. However, the fermentation process breaks down enzyme inhibitors, produces phytase which neutralizes phytic acid, and decreases the goitrogenic properties of soy. Because of these changes, most traditional Asian soy recipes involve fermentation.
Furthermore, when fermented, soy is generally consumed in smaller amounts. The reduction in the intake of soy further minimizes the effects of the anti-nutrients while still providing the protein and flavor benefits of soybeans.