at its most nutritious when fermented.

Many vegans eat soy products. It is important to be aware of what you are putting into your body, if your aim is to

be healthful.

In this video, health expert Dr. Mercola talks about why soy is NOT a health food.

- High levels of phytoestrogens can disrupt the endocrine system, leading to thyroid problems. Alternative therapies include phytoestrogens for hormone replacement treatment (HRT). Young boys have been found to have reduced sperm counts as a result of high soy levels in their diet. Soy used in powdered baby milk is dangerous, as

is soy milk for children.

- High levels of goitrogens impair our ability to regulate thyroid function. Low thyroxine levels create hypothroidism.

- Trypsin inhibitors. Trypsin is a digestive enzyme our gut produces to digest proteins. Inhibitors found in un-fermented soy impair our ability to absorb protein.

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Guide to fermented soy foods
Fermented Soy Foods
Alive.com - RoseMarie Pierce, BSc Pharm

Fermented soymilk or yogurt: Made from soymilk that is fermented by probiotic bacteria, it can be used as a dessert or to make sour cream, cream cheese, or a form of ice cream.

Miso: A rich, salty, fermented paste (made from salted soybeans alone or mixed with grains such as wheat, barley, and rice) that is cultured and aged.

Shoyu (soy sauce): Originally a by-product drained off miso, this dark brown liquid is typically used in Asian dishes. Tamari soy sauce is a by-product of miso without added grains.

Tempeh: A popular Indonesian food made by combining soybean with either rice or millet and a mould culture for 24 hours. It’s a hearty, chewy, meat-like cake that can be grilled as a burger or added to a main dish.

Natto: A sticky, pasty-textured, slightly sweet-tasting soy ferment, eaten for breakfast or dinner as a topping on rice or added to vegetable dishes.

Fermented tofu: First a tough-textured tofu is made from cooked puréed soybeans processed into a custard-like cake; it is then fermented to make a white, creamy food resembling semi-soft cheese.

Fermented soy powder: A whole-food, bacteria-fermented powder used in nutritional shakes, bars, or in baking, with all the nutritional value of traditional fermented soy.