Fermented Soy from miso and tamari is tasty and healthy but GMO soy and the glyphosate pesticide are not.
Although widely promoted as a health food, hundreds of studies link modern processed soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, immune system breakdown, and even heart disease and cancer. How could soy be linked to all this disease? Because the soybean contains many naturally occurring toxins. All legumes contain toxins but the problem with soy is that the toxins are found in very high levels and are resistant to the traditional ways of getting rid of them.
Long, slow fermentation, as in the traditional production of miso, tempeh and soy sauce, gets rid of the phytic acid and other digestive inhibitors but not the phytoestrogens in soy.
Myths About Isoflavones
One of the most common myths is that soy estrogens (isoflavones) are beneficial for your health. Isoflavones are the estrogen-like compounds occurring naturally in soy foods. They act as the plant’s natural pesticides, causing insects to…
View original post 989 more words