soy-sauce-bottleSoybeans were used in China during the Chou dynasty (1134 to 246 BC). At that time, it was used for animal food and for crop rotation. Soybeans were then introduced as human food.

The Chinese fermented the soybeans and made tempeh, natto, miso and soy sauce..

The Chinese then learned to mix soybeans with calcium sulfate or magnesium sulfate to make a smooth bean curd called tofu.

This product was not fermented. In Asia, this non-fermented soy was not a large part of the diet.

Modern Americans however, are consuming large amounts of soy food in the form of soy milk and soy formula.

Soy_FoodsNon-fermented soy foods (tofu and soy milk) have high phytic acid which blocks zinc, calcium, magnesium and iron absorption. Non-fermented soy can also cause such hormonal problems as hypothyroidism (low thyroid), and can stimulate estrogen in all ages. With fermentation, the phytic acid levels are markedly lessened.

Soy can also cause allergies, hives, eczema, diarrhea, IBS (irritable bowel syndrome), palpitations, panic attacks, and PMS type symptoms.

Soy does not provide all the essential amino acids (lysine). This is a large concern for infant formula.

TVP is a non-fermented soy product. It is processed at high heat and pressure, and harsh chemicals are needed. Artificial flavors are added to disguise any foul flavors. The artificial flavors are usually related to MSG, which is a potent toxin for the brain.

Fermented, soy is just fine. But be cautious about including significant amounts of unfermented soy in your diet.