The debates on the effects soy has on women's health are ongoing. We ask naturopath and fertility specialist Emma Sutherland for her view.
Soy products fall into two categories:
- Fermented: miso, tempeh, natto, tamari, naturally fermented soy sauce
- Unfermented soy: soy milk, tofu, soy cheese, soy ice-cream, soy yoghurt, infant soy formulas, soy protein powders.
Unfermented soy contains naturally occurring compounds called isoflavones which have a detrimental effect on the thyroid. Isoflavones are known goitrogens (they cause a swelling of the thyroid) as they block the enzyme thyroid peroxidise that adds iodine to thyroid hormones. The end result is that your thyroid can't produce adequate amounts of active hormones and becomes sluggish. Can't lose weight? Maybe unfermented soy is adding to your struggles.
Soy, like all legumes and whole grains contains phytic acid and this reduces the absorption of vital nutrients such as calcium, magnesium, iron and zinc in the small intestine. When soy is fermented, phytic acid is neutralised and no longer causes nutritional deficiencies. There is another important reason to eat fermented soy – it is full of healthyprobiotics and will enhance digestive function, reduce bloating and increase absorption of nutrients.
Soy, like all legumes and whole grains contains phytic acid and this reduces the absorption of vital nutrients such as calcium, magnesium, iron and zinc in the small intestine. When soy is fermented, phytic acid is neutralised and no longer causes nutritional deficiencies. There is another important reason to eat fermented soy – it is full of healthyprobiotics and will enhance digestive function, reduce bloating and increase absorption of nutrients.
