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By: Rick Schaff Taken from a page of Rick's book: "Misled"
Many people have become worried of the health scares connected with the meat and dairy indusrty. As a result, they have turned to soy products as a replacement. Soy purveyors tell us that it is protein rich, low in cholesterol with a lower fat content. But consider that a lot of soy products are created from unfermented, over-processed soy and that a plethora of authorities believe that over-doing it with these type of products may create negative health problems.
First let's understand the difference between soy products. Soy can be broken down into two different classifications, UNFERMENTED and FERMENTED. Unfermented soy products include fresh soybeans, soy nuts, soymilk, tofu, and is also contained in about three hundred other products on our grocery store shelves. Fermented soy products are found in products like tempeh, miso, natta, and shoya tamari products. Fermentation is a process in which a food's own living enzymes are used to pre-digest the food before you eat it.
The detractors of unfermented soy products will inform us that if you look at the history of how soy was used you will find that soybeans were initially used in agriculture for crop rotation because they replenished lost nitrogen from the ground. However, there is no historical indication that soybeans were routinely eaten for food until the fermentation process was realized, which was around 440 BC. Now adays most soy products are unfermented, and have raised concerns about creating health issues that negatively affect the thyroid and even may cause cancer when taken in mass quantities from a day to day consumption.
The biggest concern containing these accusations is that soybeans contain phytates, an organic acid that prevents the uptake of needed minerals. Minerals that include calcium, magnesium, iron, and especially zinc. In actuality soybeans contain more phytates than any other grain, bean, or plant. So, a vegetarian diet that relies mainly on unfermented soy products (as a lot of health conscious Americans do) may, unbeknownst to them, be placing them selves in a situation of serious zinc deficiency. Zinc is imperative for the brain, nervous system, and immune system. Furthermore, it is in over 300 enzymatic activities, including the production of white blood cells, release of insulin in the pancreas, the production of sperm, fetal development, and protection from heavy metal poisoning.
According to many nutritional experts, fermenting soybeans is the only way to substantially reduce their phytate concentration and avoid these mineral depletions. The fermentation process also enhances protein absorption and generates compounds that inhibit tumor growth and significantly stimulate the immune system.
Supporters of the soy industry and their many unfermented soy products tell us that these claims are part of a smear campaign fabricated by the dairy industry to induce sinking sales. Also, they tells us that their products are not only safe, but also good for us.
It all boils down to this. Comparing Asians to Americans, Americans tend to eat significantly higher amount of soy products (unfermented and-or fermented), and in my opinion, many questions still need to be answered about Soy products to presuppose that it is nutritious to consume in large quantities, and especially on a day to day basis.
Many research studies lead us to believe that fermented soy products that I've mentioned in this article are of nutritional value to our bodies. However, there are studies that show the opposite. With that being said, I do believe that we should use these products in moderation until we have more questions answered about the true nutritional values of these products. To read more of Rick Schaff's articles or to read about his ideas on Biblical nutrition, go to: Christian Nutrition. Also, read about and listen to some audio samples of a powerful hypnosis program on weight loss, produced by Rick Schaff and renowned hypnotist, Matt Sison. go to: Hypnosis weight loss cds Article Source: www.BiGGooRoo.com
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