Fermented Soy vs. Unfermented Soy
Soy. The mere uttering of the word brings up divisive opinions, and it’s one of the first things people ask us about when they look at our symbiotics. So why do we use fermented soy in our your flora range, and what are the differences between fermented and unfermented soy.
Soy has had a very mixed reputation over the yeas and this is generally down to both a lot of misinformation, and also to the forms and way soy is processed. Soy is a legume that is native to Asia, with evidence it was grown there as early as 9,000BC. It is a complete protein containing all the essential amino acids.
Traditional uses of soy date way back, and it’s fermented form was a critical foundation for health in places like Asia where it has always been traditionally consumed, bearing in mind some of the longest lived people who inhabit the earth like the Okinawans in Japan, regularly consume fermented soy.
Fermentation is an ancient practice. It alters dietary items creating compounds and phytochemicals which have a huge impact on our gut health. Fermented forms of soy like miso, tempeh and natto are incredibly beneficial for health. The issues with soy come when we start to consume huge quantities of it in ultra-processed forms. Consuming masses of anything is unhealthy, as is consuming things that are in an unnatural form. Soy in its unfermented form is one of the major allergens, can cause hormonal imbalances, and other issues, but this does not occur when soy is fermented and all the anti-nutrients are eliminated. Fermented soy is lower in anti-nutrients, easier to digest, lower in phytates that reduce absorption of vital minerals, and rich in vitamin K2 which is vital for bone and cardiovascular health. Fermentation enhances the availability of the vitamins and minerals soy contains.
One of the main reasons we use fermented soy in our your flora range for digestive health is because it is highly nutritious and beneficial for the gut ecosystem. It is very nutrient dense, and packed with anti-inflammatory amino acids and a wide range of phytonutrients, which makes it the ideal food for supporting our microbiome. It has the strongest independent research for its many positive effects on the digestive ecosystem, and in the studies we have conducted it has proven to be the best medium for our 35 micro-organisms. Fermented foods like miso, natto, and tempeh are the best whole-food delivery of probiotics with complete amino acids, phytonutrients, and antioxidants. It is proven to be healing to the digestive tract and beneficial around the world for human health.
Fermented organic soy milk contains a rich diversity of microorganisms and key digestive nutrients, including amino acids, phytonutrients, neurotransmitters and phospholipids. It is rich in L-glutamine which is the most abundant amino acid in the body and is critical for the maintenance of the mucosal lining. Fermentation also produces short chain fatty acids (SCFA) like butyrate which support the gut environment. Fermented soy provides the structural proteins to build healthy tissue like L-glutamine, L-proline and L-glycine, energy sources for tissues like the short chain fattty acids L-butyrate, and L-propionate as well as L-glutamine. It is also rich in antioxidants and anti-inflammatory compounds. Fermented foods also provide neurotransmitters, a rich and diverse array of microbes, enzymes and communicating compounds which are key for digestive health, and vital in inflammatory bowel disease and other conditions.
Our research has highlighted the benefits of fermented soy versus unfermented soy for those with chronic inflammatory bowel disease (IBD) including crohn’s disease and ulcerative colitis. Kefi-soy is a unique kefir-kombucha fermented soy, which features a month long small batch fermentation of organic non-GMO soy, 35 strains of therapeutic micro-organisms as well as key nutrients to support the gut environment. Those in the study consuming our kefi-soy fermented supplements showed distinct signs of improvement and the majority showed complete remission after 6 months. Colonoscopy’s showed healthy intestinal mucosa in those consuming the kefi-soy fermented supplements where previously they had been ulcerated and damaged. This regeneration and repair did not happen in the group in the study consuming unfermented soy, and actually this form of soy increased intestinal damage. Fermented soy is a promising area of health in supporting those with long term chronic diseases, but we have to note that you do not find these benefits with unfermented soy.
It’s important not to confuse fermented and unfermented forms of soy, and not to class all soy as detrimental to health. Fermented soy helps to support healthy tissues, modulate the immune system, offers a rich source of nutrients to protect and defend the body, and supports a healthy microbiome with a good balance of flora to optimise digestive health. Fermentation is the optimal way to support gut health, and fermented food supplements create and support a gut ecosystem that is rich in life that lives and evolves in harmony with us.
Our Symbiotic collection contains 6 unique products to support digestive health, each product is based on fermented soy and expertly blended with key digestive herbs like slippery elm and aloe vera to tailor to specific digestive symptoms. They are 100% organic and are a natural, vegan friendly way to support the gut flora and encourage a rich and diverse ecosystem, bringing our bodies back into balance and health.