Soy’s beneficial properties are only available when a specific mold is grown on the beans in a process called fermentation. Fermentation not only makes nutrients bio-available, it also destroys the toxins present in the beans. Fermented soy products include tempeh, miso, and natto. Soybeans contain large quantities of natural toxins or “antinutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.
By Natasha Longo
Soy has become a major source of toxicity for human beings, especially in the last three decades. Not only is more than 99% of soy genetically modified, but sources labeled organic or non-GMO are often exposed to the same problems as conventional soy. If you consume processed foods, soy is almost impossible to avoid. With the exception of wheat, there are few foods that are causing as many health problems as soy in the food supply. Here are 12 reasons to avoid any kind of soy.
1. Soy Reduces Assimilation of Minerals
Phytic acid is present in the bran or hulls of all seeds and when we compare the phytate of soy to many other types of beans and nuts, the percent mass is not that far off, but that's not the problem. The problem is how much we are consuming. Most people stuck on the soy bandwagon are consuming …
What is a healthy alternative to soy milk? Fresh almond milk. It’s easy, economical and a better environmental choice that the boxed varieties. 90% of the soy in commercial food is genetically modified unless it is organic. Soy products are found in most commercially prepared foods, from soybean oil, found in most salad dressings to soy flour, found in many commercial baked goods like breads and muffins.