Why fermented soy

In short, the study adds to the evidence that fermented soy may have health benefits, but it is far from definitive. Thanks to the popularity of soy, scientists are sure to keep investigating. The study has been published alongside an editorial , which was written by Kayo Kurotani, Ph. The authors of the editorial ask whether the reported drop in mortality risk with increased intake of fermented soy might, in fact, be an underestimation.

They explain that products such as miso are often served in dishes with high levels of salt. High salt intake is a risk factor for conditions that increase mortality risk. In other words, individuals who eat lots of fermented soy are likely to have a high salt intake that increases their mortality risk.

The authors of the editorial ask whether fermented soy might be protecting against the negative impact of salt in the diet. This is a question that will, of course, need further investigation. Fermented foods, including kombucha, miso, tempeh, and sauerkraut, offer a variety of health benefits. Learn about these fermented foods and others in…. Soy is a legume that many people consume in place of meat.

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Zhou X. Davinelli S. Trends Endocrinol. Yessenkyzy A. Miso is a thick paste made by fermenting soybeans with a koji bacteria. Most people know miso as a main ingredient in dashi and miso soups. It can also be used to pickle vegetables and meats or as a flavorful ingredient in sauces and salad dressings.

It is high in protein, vitamins, and minerals making it a well-loved food by even the poorest of Japanese during the age of feudal Japan.

Tempeh is a soybean product in which whole soybeans are fermented with specific type of fungus and pressed into a cake-like form similar to what you would see in a vegetarian bean burger. Tempeh is a popular meat substitute as the fermentation gives it meat-like nutritional and textural properties. Tempeh originated in Indonesia and is still very popular among the Indonesian population.

It is often sliced and fried, battered and fried, roasted, grilled, or crumbled to make something like a taco meat. Soy Sauce , a fermented soy product very familiar to Americans, is fermented with the aspergillus bacteria.

It is made by boiling a paste of soy beans and a grain with this bacteria and then pressing it to produce a liquid which is the sauce. Soy sauce is often used as a condiment to season rice dishes in Asia, especially in China where it originated.

Natto is a traditional staple of the Japanese diet fermented with the Mitoku natto spores and is often eaten at breakfast. It is very high in protein, vitamins, and minerals, especially vitamin K. Natto is definitely an acquired taste, though, as it has a strong flavor and odor and a bit of a stringy texture.