Fermented Soy - Ancient Wisdom Meets Modern Health Science

Recent findings of the American Cancer Society reveal that breast cancer kills three times as many American women as Japanese women. In addition, colon and prostate cancer in Japan is significantly lower than in North America.

Given this, informed Westerners are eagerly incorporating various forms of soy into their diets, hoping to experience a wide range of health benefits, including: potential anti-cancer properties; menopausal symptom relief; osteoporosis protection; and cardiovascular health.

However, the traditional Asian diet contains mainly fermented, organic, non-GMO soy food, rather than the hyper-processed soy products lining the supermarket shelves in North America.

The humble soybean (glycine max) has been a source of human nourishment for centuries, yet only in the past two decades has it made inroads into Western cultures and diets. Have we, in North America, been missing the key factor to delivering soy's health-giving benefits - fermentation?

Soybean Fermentation

In the soybean fermentation process, end results such as miso, tempeh, natto shogu (soy or tamari sauce), and now fermented soy powder are produced by a host of friendly bacteria. The bacteria's active enzymes break down or predigest the complex sugar molecules and the hard-to-digest proteins, significantly improving digestive and nutritive value.

Considered to be one of the best vegetable sources of essential amino acids, the whole soybean contains 38 to 40% proteins. Yet soybeans, unless fermented, are very difficult to digest partly due to the high amounts of protein enzyme inhibitors and indigestible sugar structures.

During fermentation, the isoflavones (phytoestrogens naturally occurring in soy) are converted by the beneficial bacteria into their "free" form, for improved absorption and more effective usage within the body. Soy's isoflavones are currently the subject of much research and exploration into their ability to help boost the immune system, support bone health, and protect against cardiovascular disease, menopausal symptoms and cancer. Soy fermentation also yields an array of other health-promoting nutrients, including the minerals calcium, iron, magnesium, potassium, selenium, copper and zinc.

Fermented soy's outstanding potential can now be fully realized through modern technological methods. These methods include: certificate for organic growing and processing; modern food processing and fermentation technique; and genetic ID testing.

Modern fermentation methods render the same natural ratio of protein, fat and carbohydrate as cooked, fermented soybeans. These methods provide the bioavailability, potency and nutritional advantages of fermentation in a convenient powder-based form.

By successfully emulating the healthy food preparation and consumption habits of the Far East, namely a moderate intake of traditional (organic) and often fermented soy products, we may be able to reap the benefits of a traditional Asian diet. This may mean the prevention of some forms of cancer, heart disease, osteoporosis and menopausal symptoms.