
I know that too much of anything is never a good thing, and the same goes for soy products. Since becoming vegan, I've noticed that nearly every meal I eat contains some type of soy product. In the morning I'll have a bowl of cereal with soymilk and fruit almost everyday and I'll generally have tofu or some other soy-meat product with my lunch or dinner meals. On top of that, my freezer is stocked with my favorite "healthy snack"; frozen edamame beans. Although most of these products vary in look and taste, they're all coming from the same plant. And after doing some online research I've learned that what I thought of as healthy diet choices, could actually be harming me.
THE FACTS: Non-fermented soy products contain phytic acid, which contains anti-nutritive properties. Phytic acid binds with certain nutrients, including iron, to inhibit their absorption. This is a direct, physical effect that takes place in the digestive system. Their ability to bind is limited by the milligrams of phytic acid present.
Products using non-fermented soy include:
- Fresh green soybeans
- Whole dry soybeans
- Nuts
- Sprouts
- Flour
- Soy milk
- Tofu
CHOOSE FERMENTED SOY: Many studies have shown traditionally fermented soy--which is the form that is very popular in many Asian cultures--aids in preventing and reducing a variety of diseases including certain forms of heart disease and cancers.
Products using fermented soy include:
- Natto
- Miso
- Tempeh
- Soy sauces
- Fermented tofu and soymilk
CUTTING BACK: The next step for me is to switch things up without eliminating soy products completely. I'm going to start using almond or rice milk instead of soymilk with my breakfast cereal. I will also try to avoid eating tofu and soy meat products as regularly as I have been. Instead of tofu I'll opt for tempeh. To fill the spaces where the soy-meat products once were, I'll eat a variety of beans, nuts and legumes for protein.
SOURCE