If you’ve ever enjoyed a steaming cup of miso soup or a tasty tempeh stir-fry, then you’ve had fermented soy. For centuries, Asian cultures have been fermenting soybeans with healthful microbes (traditionally processed soy sauce and whole-bean product called natto are two other examples) to enhance their flavor and nutrient value.
Today, ancient fermentation knowledge meets the modern need for nutrition on the go in the form of fermented soy protein powder. Besides serving as a convenient shake, fermented soy provides health benefits that can be especially helpful for women as they grow older.
As with other shake powders, fermented soy supplies healthy amounts of protein. This nutrient helps give bones, skin and muscles their form—which in turn gives the body its overall shape. That explains why protein shakes have long been gym-bag staples.
One advantage of fermentation, though, is that fermented foods start to break down even before they enter the digestive tract. That makes nutrients, including protein, more readily digestible and easier to assimilate into the body. In the case of soy, fermentation also reduces compounds that tend to tie up the bean’s nutrients. As a result, soy’s mineral content – including calcium, iron, magnesium, potassium, selenium, and zinc – become more bioavailable.
This article is part 1 of Brewing Health from Energy Times April 2016.
Please visit our website www.cdrnaturals.com for more information on this and other great health topics.
Remember this article is for information only. Do not make any changes in your diet or lifestyle without first consulting with your preventive health care provider. We always pray for your prosperity and health, 3 John 2, blessings, Donna.