Soy or no soy?

I am frequently asked about my thoughts on consuming soy products, in particular soy milks.  More information is available under Health Tips but in short here is a summary on the do’s and don’ts of soy:

NEVER consume genetically modified soy products – check ingredients as soy is often added to products and unless it specifically stipulates non-GMO and organic, do not purchase this

NEVER consume non-organic soy

Soy is best consumed in its fermented states – this includes tempeh, miso, tamari and natto.  Tofu is a bean curd and is beneficial for some Blood Types and Ayurvedic types.

Soy milk is also best avoided unless it is made from whole non-GMO, organic soy beans which have been prepared by traditional methods.  This involves soaking and steaming which is a slow process rendering maximum absorption of the nutrients.  At the moment, the only milk brand that adopts this traditional process is Bonsoy.

The benefits of soy – Non GMO, Organic, properly prepared – include:

  • alkalising for the body
  • good source of fibre and plant proteins
  • contains no cholesterol
  • contains essential fatty acids – Omega 3
  • good source of potassium, calcium, magnesium, iron
  • contains some Vitamin A and Vitamins B1, B2 and B3

Therapeutic uses include:

    regulate triglycerides
    raise HDL (good cholesterol)
    decrease oxidation of LDL
    reduce the risk of atherosclerosis
    gentle blood thinner
    decreases high blood pressure
    reduced risk of coronary artery disease and stroke
    hormone balancing effect of the Phytoestrogens in soy products (isoflavones) have the capacity to regulate oestrogen activity
    shown to reduce hot flushes
    improve bone mineral density
    lower cancers (breast, prostate)
    antioxidant effects
    regulate bowel movement
    regulate blood sugar
    prevent gallstones

The processes of fermentation, soaking and steaming break the bonding between mineral and phytate thus making the minerals bio-available.

In any case, I recommend consuming moderate amounts of soy only as, with all foods, a good variety and combination is best.

 

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