"Soya-a" Wanna Be Healthy: The Real Soy Protein

Perhaps one of the most promising foods to be brought on to the "green and super foods" scene is soy or soy protein. Soy is ubiquitous and comes from the soy bean a legume known to be useful for many things . The Chinese perhaps are historically known to have used soy be centuries. But, unlike typical soy products we use today , they "fermented" soy as a consumable good in all products. But, what are the health benefits of soy based proteins in the foods we consume today?

Soy is thought to reduce breast cancer, prostate cnacer and menopausal problems and perhaps even bone health. The NCI(National Cancer Institute) has look at both chemo-preventive and cancer protective soy compounds called isoflavones,specifically.

The USDA and University of Saint Louis published that Asian males have a 50% less of a risk of prostate cancer due to a soy product , genistein , an isoflavone.

Soy protein is reported to reduce the "bad cholesterol" called LDL. The FDA in 1999 claimed that 25 grams of soy protein in a person's daily diet can help reduce heart disease. An American Heart Association study stated that replacement of animal protein with soy protein would do the same thing.

Soy has an Omega 3 oil called Alanine(ALA). ALA can reduce heart disease by 20 percent and reduces saturated fats while increasing lean protein .

Isoflavones such as phyto-estrogens that are a "competitive estrogen-like" compound that inhibits natural estrogen in menopausal symptoms. It is this product that reduces hot flashes by 50% according to the National Institutes of Health in Japan and University of Minnesota.

But, is the soy foods we are consuming the preferred "fermented" soy that was stated in the Chou Dynasty in China used in Tempeh, Natto, Miso and soy sauce and Tofu?

Fermentation Process:
The puree of the cooked soy beans percipitates of calcium sulfate and magnesium sulfate.This offers a healthier benefit of soy to take out negative toxins or Anti-nutrients that can ALSO exist in certain soys that do not meet this safety process.

What are some of these toxins that can be in unfermented soy?

1)Enzymes that block the amino acid Trypsin
2)Gastric distress
3)Reduction of protein digestion
4)Pancreatic problems, potentially cancer
5)Hemaglutinin which is a clot factor causing red blood cells to clump
6)Growth depressant compounds
7)Phytic Acid which can block calcium, magnesium, iron and zinc utilization
8)Genestein and Diadezem which are inhibitors of thyroid hormone(T3/T4) create goiter


Always look for Fermented sources of soy perticularly in baby formula. Read labels looking for the nitrosamines or nitrites in soy foods.

Soy is a terrific alternative potentially for food sources causing many of the chronic illnesses from dietary sources. Be aware and question if the source is "fermented".

Much of the benefits of soy protein are potentially a boon to changing lifestyles into becoming healthier. Be aware of genetically modification as another potential threat to soy food sources. Much of the "proven" benifits are still being studied , but appear to be hopeful , it is the "fermented" process that still becomes the primary caution about receiving its benefits without the threat of toxins inherent in soy protein not protected.

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Dr. Marcus Wells is a previous Clinical Associate at the National Institutes of Health at the National Heart, Lung, and Blood Institute(NIH/NHLBI). He has served in the US Health & Human Services, US Public Health Service,and US Commissioned Corp.Dr. Wells also holds a Master's in Public Health from Emory University.