Have you been seeing all kinds of contradicting info about SOY? Wondering if you really should AVOID it??? I'm gonna try to answer that for you today :)
Soy is available in many forms that can be divided into the two major groups of unfermented and fermented. The unfermented soy products are the most problematic, especially the genetically modified crops sprayed with pesticides. Even the purely organic unfermented soy is being called into question nutritionally, however.
Unfermented soy products include tofu, soy milk, soy ice cream, soy burgers, and edamame. This is also what you find in PROCESSED FOODS- good luck finding them without it! Unfermented soy contains anti-nutrients which are natural toxins or potential toxins. These include hemagglutinin, goitrogens, phylates, isoflavones, toxic levels of aluminum and manganese, and extremely high levels of the hormone estrogen.
Adverse health effects possibly associated with the anti-nutrients in unfermented soy are inhibited growth, digestive disorders, pancreatic problems, hyperthyroidism, thyroid cancer, autoimmune thyroid disease, inhibited iodine metabolism, infertility, breast cancer, red blood cell clotting, increased vitamin D requirement, vitamin B12 deficiency, altered menstrual cycle, and the laundry list of health issues caused by monosodium glutamate (MSG).
What really bugs me is that the soy (especially soy milk, edamame and vegan alternatives to cheese are promoted as GOOD) :( Just looking around at shelves, especially at my favorite HEALTH food store, would make me believe I should be eating lots of soy.
Fermented soy is a different nutritional item altogether. Most of the issues in unfermented soy are eliminated through fermentation, although the possibility of suppressed thyroid function remains. The thyroid calls the shots for a lot of different bodily functions and directs traffic for hormones so you want a properly functioning thyroid. If you don’t have thyroid issues the key recommendation would be moderation, even if you are consuming fermented soy.
Fermented soy products may include:
Tempeh is a type of fermented soybean found in solid, cake-like sheets that can be cut into any size you'd like.
Natto is another type of fermented soybean that is shaped in smaller, bite-sized chunks.
Miso is a thick, fermented paste that is sometimes made from soybeans.
Pickled tofu which can also be called tofu cheese. Regular tofu is not fermented so you have to be sure the product is pickled. Watch the labels for unwanted chemicals and preservatives.
Soy sauce, but not all brands are fermented.
After the cloud of negative news the silver lining is that fermented soy is a great source of vitamin K2. This is essential for preventing osteoporosis, cardiovascular disease, and diseases of the brain such as dementia, and protecting you from various cancers including prostate, lung, liver cancer and leukemia. So weigh the odds when deciding if you will exclude soy from your diet.
I think it is safe to say that unfermented soy products should be avoided. The fact that 91% of soybeans raised in the United States are GMO is reason enough to leave them out of my shopping cart. Fermented soy products seem to be ok as long as their consumption is limited, but I’ll be honest, none of those on that list look like anything I care to be eating anyway! ;)
What do I recommend???
READ your labels and avoid anything with SOY in the ingredients.
REPLACE soy sauce with a healthier alternative- I love coconut aminos
Ditch the edamame.
Pay attention to what you order at restaurants- those yummy teriyaki and Asian dishes are usually COVERED in soy sauce!
