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The Truth About Non Fermented vs. Fermented Soy Protein

Fermented soy protein is beneficial for the body, and soy protein is obtained from soybeans. It refers to the protein used to replace animal proteins in our diet. Soybeans are cholesterol free and contain less saturated fat. Fermented soy protein has a number of benefits over non-fermented protein. Non-fermented protein can be harmful to the body.

Benefits of Fermented Soy Protein

Fermented soy protein helps in enhancing a person’s well being and prevents diseases. Fermented soy is good because the fermentation process removes the trypsin inhibitors, which hinder the absorption of nutritive compounds found on the coating of soy. Over the years, it has been observed that fermented soy products like natto, tempeh, miso, fermented soy milk and soy sauces have helped in reducing the hazards of cancer and improving nutritive bioavailability. Fermented soy protein also helps in promoting bone and heart health and reduces menopausal symptoms.

Do not confuse fermented soy protein with non-fermented soy like soymilk, tofu, soy nuts and soy protein isolates. These have anti-nutritive value due to their high phytic and oxalic acid levels. They can obstruct the absorption of crucial nutrients like calcium.

Soy Isoflavones

Isoflavones are also necessary for the body. They are plyphenolic compounds that exert estrogen-like effects. Soybeans are the richest sources of isoflavones in our daily diet. They are present as glycosides in soybeans. Soy isoflavone glycosides are also known as genistin, glycitin and daidzin.

Fermented Soy Foods

Fermented soy like tempeh can be added to pasta. It can be grilled too. Misso is a thick fermented soy protein used in soup stalks, pasta and vegetables. Natto fermented soy contains nattokinase, which is a good blood thinner. These fermented proteins are highly digestible and beneficial for the body, providing various nutritional benefits unlike the non fermented soybean.

Non-Fermented Soy Protein and Its Ill-Effects

Non-fermented soy proteins, although usually promoted as beneficial to the body, have negative effects. They contain goitrogens, a compound that slows down the function of thyroid in the body leading to thyroid cancer. Non-fermented soy contains phytic acid that obstructs the absorption of minerals like copper, iron, calcium and zinc in the intestinal tract.

Zinc is an important mineral essential for the development and functioning of the brain and nervous system. It is needed for a healthy reproductive system and prevention of diabetes. Soy contains a trypsin inhibitor that reduces the body’s ability to digest protein. Regularly feeding your family with non-fermented soy can depress their normal growth. Lima beans contain the trypsin inhibitory property.

Phyto- oestrogens causes infantile leukemia and breast cancer. Cancer patients should avoid soy-rich foods, as they can aggravate tumors. Excessive intake of non-fermented foods can be fatal, especially for children.

Fermented soy protein has proven to be useful as it inhibits cancer, osteoporosis and other cardiovascular diseases. Avoid non-fermented soy protein and consume fermented soy foods for a healthy body.

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