This post by Lisa Katayama told me a few things I didn’t know — especially that there is “good soy” and “bad soy”. Good soy is mainly fermented (soy sauce, miso, and natto). The book she mentions (The Jungle Effect by Daphne Miller), which I didn’t know about, sounds interesting.
Katayama’s series about food has the global title “Taste Test” so I was disappointed she didn’t compare different brands. I have done natto taste tests. The big difference between brands is the sauce packets! This is not how taste tests are supposed to turn out. Natto has a mild flavor that doesn’t matter if you add sauces. The texture is very similar across brands.
Thanks to Bryan Casteneda.
Soy has a lot of estrogen in it, so much that I know women who will actively avoid it while on their period because it makes them… “weird,” as they put it.
Excessive estrogen can cause a number of health problems over time. For example, it can cause thyroid dysfunction, increase your appetite, and encourage the development of breast cancer. The information is readily available and I can provide links if you’d like.
After reading the article, perhaps the fermentation process somehow neutralizes the estrogen? This could probably be easily researched.
What do you think, Seth?
From what I recall, fermentation doesn’t effect the estrogen effect of soy.
I tell all my female patients who are anywhere near borderline low thyroid to avoid all soy.
From what I recall, fermentation doesn’t effect the estrogen effect of soy.
Awwwww… shit!
Since for other reasons I have to avoid dairy products and replaced yoghurt with lactofermented soy what kind of other substitute could there be?
Love natto…..but I don’t use the included the “packets”. They are of the franken foods variety. If you are preparing natto at home add some scallion for extra yum.
FYI, JDL is correct, estrogen not effected by fermentation.
Marc