The paradoxical reasons why sprouted soy contains more antinutrients than unsprouted versions and should be avoided in the diet to preserve gastrointestinal and hormonal health.
Great news abounds with regard to the public’s perception of soy.
There’s no doubt that more people than ever are getting the message that soy is not the “health food” that it is portrayed to be by conventional dietary authorities.
Soybeans in the diet pose a danger to health even in menopausal women.
This includes the innocuous green bean known as edamame.
The bad news is that a little information can sometimes be dangerous!
Sprouted Soy Myths
In this case, it appears that many who recognize that soy is an unhealthy food are under the mistaken impression that sprouted soy is fine to consume.
Or, just as bad, some believe that organic soy or soy that is certified GMO-free poses no problem to health.
Perhaps the healthy traditional practice of sprouting grains, legumes, and other seeds resulted in confusion about soy because it is a legume.
Or maybe it’s the GMO issue that is triggering confusion. Some seem to assume that the reason soy is bad is because nearly all of it is genetically modified.
Sprouting Soybeans Does Not Make Them Safe
Even food manufacturers are on the bandwagon of misinformation about this issue.
Some supposedly wholesome sprouted bread and pasta brands (like Ezekiel) include sprouted soy and actually market this as “healthy” on the label!
Some vegetarian and vegan websites are promoting recipes for sprouted soy milk as nutritious alternatives to (undigestible) regular soya milk and dairy.
Let’s set the record straight on this important issue.
Any form of soy with the exception of fermented nonGMO soy in small condimental amounts should be avoided in the diet.
Soy was an unhealthy food to consume long before the issue of GMO soy came into play.
The fact that most of the soy on the market these days is GMO just makes what was already an unhealthy food even worse!
With regard to sprouted soy, be on guard to avoid being fooled! It’s actually more harmful than unsprouted soy!
Traditional Uses of Soy Sprouts
Dr. Kaayla Daniel, author of The Whole Soy Story reveals why soy sprouts must be avoided in the diet:
Soy sprouts, by the way, are not healthy. Short-term germination increases the strength of soy‘s antinutrient fractions.[emphasis mine] In contrast, long-term sprouting plus fermentation will decrease and nearly eliminate them. (1)
She goes on to describe the historical usage of sprouted soy, which did not include regular consumption!
Soy sprouts are mentioned in historical accounts as useful, sometime pharmaceuticals, not as a daily food. (2)
Antinutrients Block Minerals
The Weston A. Price Foundation concurs, warning that high levels of phytic acid even in sprouted soy reduce the assimilation of calcium, magnesium, copper, iron, and zinc.
Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children. (3)
Phytic acid also blocks mineral absorption, causes digestive distress, and can contribute to tooth decay. The late Rami Nagel details this important information in his bestselling book Cure Tooth Decay.
In short, soy that is organic, nonGMO, and sprouted is not safe to eat. This is the case despite some food philosophies that embrace it as such.
The Only Safe Way to Consume Soy
NonGMO, fermented soy in small, condimental amounts as practiced in traditional Asian cultures is the only safe way to consume this legume. Those who have thyroid conditions should still avoid it, however, due to the goitrogens.
One of the most popular examples of cultured soybeans is miso. Sushi restaurants in Western countries seem to always feature miso soup on the menu (though it is usually GMO).
Tempeh, natto, and traditionally brewed soy sauce also fall under the healthy soy category. The nutritional benefits of natto, in particular, are unequaled by any other soy food.
Everything else soy? Just pass!
(1-2) The Whole Soy Story
(3) Soy Alert!
Soy has been, for thousands of years, a staple for Chinese and Japanese populations . The traditional diets of these countries are among the healthiest on the planet, granting individuals of those nations some of the longest life spans.
The definition of “STAPLE” is a food that is eaten in a quantity such that it comprises a DOMINANT portion of the diet … soy most definitely does NOT meet this definition as it was ALWAYS consumed in historical Asian societies in VERY SMALL amounts as a condiment.
Do not point to what Asians are eating today because this is NOT comparable to their historical soy eating patterns (i.e. pre-WWII).
Your remark about sprouted soy beans never being consumed in Asian cultures is simply not true. I am Korean and we grew up eating seasoned soy bean sprouts (콩나물) and bean sprout soup (콩나물국). Go to any Korean grocery store and you will usually find soy bean sprouts. I am earnestly looking for a well informed source to learn about the true risks and benefits of soy bean consumption and your statement unfortunately makes you appear less informed
Wwhen I talk about traditional diet, I am referring to diet prior to World War II. Anything after that has modern influences. Unless you are 80+ years old, growing up eating sprouted soybeans is not considered ancestral in origin.
I bought some enzymes for my cat. The only ingredient listed on the container is dried ground soybean sprouts. The product is called Nzymes. Thoughts?
Cats, which are obligate carnivores, should not be eating soy in my opinion.
Sarah you never replied to Leon’s post. I am happy to repost:
ncbi.nlm.nih.gov/pmc/articles/PMC4008751/
I don’t hold tight to beliefs, I simply want the truth. It makes sense that the fermented versions are safe kinds of Soy. What if the Tofu were fermented? Or perhaps milk fermented before making the tofu?
Regardless. I will be sure to read the suggested book, and hope you read and reply to the study linked.
One conclusion I am confident in, that many methods of consumption for many foods in the west miss the mark time and time again. So I do question Soymilk…Many food items especially soy are fermented in the Asian cultures.
Thank you for this accurate information. Seems some people are still buying into the ridiculous myth that Asians consume lots of soy.
Don’t be discouraged if some won’t hear the truth. Keep speaking it for those who will listen. 🙂
Japan. And pretty much every Asian population where lots of soy is consumed. Did you do any research before writing this article? It would be a lot more credible if you actually cited peer-reviewed literature.
Umm, I guess you didn’t read or completely missed the point of the article. The source is a 300+ page book on soy written by a PhD nutritionist! And “lots of soy” consumed by traditional Asians is MYTH. They ate SMALL amounts as condiments ONLY, not as a staple in the diet. Furthermore, it was never SPROUTED only FERMENTED. Hope that helps 🙂
Eating lots of anything every day for years is going to damage your health, including grass-fed beef and other meats. Including free range eggs. Including organic ghee. And so on and so forth.
Some people who eat a meat-centered, low-carb (watery type vegetables) paleo style or follow the WP recommendations seem to have cravings for chocolate and sometimes alcohol they’ll kill for – from what I hear and read, anyway – and eventually can’t stand these restrictive regimens any more. Now, why do they crave these items which it has been known for ages are also high in their anti-nutrient action? Booze is pure liquid sugar and chocolate has all kinds of issues. “Oh, but just a ‘bit’ of it every day won’t hurt me…” Well, a wee square of unfermented soy product won’t hurt me, either. For little kids – no, for the reasons you lot state. But last I heard, a fully grown adult is not the same as a growing child. And growing kids should not be fed chocolate, either.
The issue is not what you eat, but what you crave continuously. That is the place to start investigating chronic health issues.
Phytic acid is not all bad. It is a healthful addition to a high-meat diet – it would reduce the overmineralization to be found in followers of such diets. The point is to know when to stop.
I am still waiting for anyone’s thoughts on thyroid problems relating to the comments I made above (Iodine/Vit E/Selenium etc.) Thank you for your attention to my thoughts & ideas.
You do realise the longest living populations have a diet that is predominantly made up of soy right?
Um, which population would that be? It seems you are quite misinformed! If you are referring to the Okinawans, they do eat some fermented soy, but it isn’t a diet “predominantly” of soy by any means. And it certainly isn’t sprouted soy.
Found this article that says sprouted tofu is better (google sprouted tofu, if you don’t trust the link): ncbi.nlm.nih.gov/pmc/articles/PMC4008751/
How about soy lecithin in chocolate?
https://www.thehealthyhomeeconomist.com/soy-lecithin-healthy-or-unhealthy/