Guest guest Posted August 2, 2002 Report Share Posted August 2, 2002 Laurie- >Does fermentation take care of the problems with soy? I can >understand it predigesting phytates, but does it remove the problems >for thyroid and what about too much estrogen? Fermentation reduces or eliminates the phytates, but it doesn't affect the phytoestrogen content at all. There's an important distinction to made between modern soy products, even those fermented, prepared and consumed in traditional ways, and the soy products people of yore ate. Modern soy has been bred and genetically engineered to have a MUCH higher isoflavone content than soy ever did in the past, so people who ate small amounts of fermented soy in the past were for all intent and purpose eating a completely different food than we can today, even if we stick to traditional fermented soy sauce, natto and miso. I do occasionally use a little fermented tamari soy sauce (it's delicious!) but I probably shouldn't do even that. - Quote Link to comment Share on other sites More sharing options...
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