Fermented Soy is a Much Healthier Alternative to Nonfermented Soy

Nonfermented soy products contain phytic acid, which binds with certain nutrients, including iron, to inhibit their absorption. Fermented soy stops the effect of phytic acid and increases the availability of isoflavones. Nonfermented soy is not easily digested and can cause problems, such as interfering with thyroid function. Fermented soy is predigested by probiotic bacteria. This fermentation improves the digestibility of soy and promotes optimal immune function and intestinal health. Cooking or baking with fermented soy can deactivate the digestive emzymes. Since fermented soy contains naturally occuring phytoestrogens, do not take more than 2 servings a day and do not give to children under 12 years old.

Nonfermented soy products:

• Soybeans - fresh green & whole dry
• Soy Flour
• Soy Milk
• Soy Nuts
• Soy Sprouts
• Tofu

Fermented soy products:

• Fermented Soy Milk
• Fermented Tofu
• Miso
• Natto
• Soy Sauces
• Tempeh

Jarrow Formulas, Fermented Soy Essence, 16 Servings, 15.8 oz (448 g)

See my March 9, 2006, posting - How to Listen to Let's Talk Nutrition with Michael Garko, Ph.D.