Dr. Samantha Ristimaki, BSc, ND
There is much controversy surrounding soy products. Not only is 95% of North American soy genetically modified but it is also documented to have a weak estrogenic effect. This gets really scary when we consider the prevalence of hormone-related cancers like breast cancer.
Not all soy is created equally though. There are actually 2 types of soy:
- Non-Fermented: isolated soy protein, soy milk, soy beans, soy oil
- Fermented: miso, soy sauce, tempeh, soy yogurt
Non-fermented soy tends to be more processed. Vegetarians should use caution using soy milk or soy protein as a primary protein source. These products contain enzymes that can block protein absorption and inhibit the production of protein-derived hormones. Daily consumption may also inhibit the uptake of thyroid hormones which will disrupt the body’s metabolism.
Energy and other nutrients can also be disrupted with too much non-fermented soy. They contain hemagglutin that can decrease the ability of red blood cells to absorb and distribute oxygen in the body. Another compound call phytic acid latches onto nutrients like iron and inhibits absorption.
Traditional Asian diets contain fermented soy products. The fermentation process actually increases the digestibility and bioavailability of nutrients in the food. The fermentation process deactivates hemaggluting and enhances protein absorption. Tofu, although not fermented, is processed in a way that removes the compounds that inhibit nutrient and protein absorption.
If breast cancer risk is a concern, you need to consider the estrogen effects of soy. Soy contains isoflavones which are linked with estrogen production. Non-fermented soy products are most likely to create estrogens that are associated with breast cancer where as fermented product contain an isoflavone form that stimulates an estrogen that is not associated with breast cancer. If you want to play it safe, skip the soy milk and tofu but savour some soy yogurt!
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