Why Sprouted Soy is Worse Than Unsprouted (Even if Organic)

by Sarah Healthy LivingComments: 101

sprouted soy on a plate

Great news is afoot with regard to the public’s perception of soy. There’s no doubt that more and more people are getting the message that soy is not the “healthfood” that it is portrayed to be and that soy actually poses a grave danger to health even in menopausal women.

This includes the innocuous green bean known as edamame.

The bad news is that a little information can sometimes be dangerous!

In this case, it appears that many who recognize that soy is an unhealthy food are under the mistaken impression that sprouted soy is fine to consume.

Or, just as bad, some believe that organic soy or soy that is certified GMO free poses no problem to health.

Perhaps the healthy traditional practice of sprouting grains, legumes, and other seeds resulted in confusion about soy because it is a legume – causing it to somehow get lumped in with everything else.

Or maybe it’s the GMO issue which is confusing folks who just assume the reason soy is bad is because most of it on the market is now overwhelmingly genetically modified.

Even food manufacturers are misguided about this issue as many supposedly “wholesome” breads and pastas are including sprouted soy and trumpet this fact on the label like it is somehow a good thing.

Let’s set the record straight once and for all:

Any form of soy with the exception of fermented, nonGMO soy in small condimental amounts should be avoided as much as possible in the diet!

Soy was an unhealthy food to consume long before the issue of GMO soy came into play. The fact that most of the soy on the market these days is GMO just makes what was already an unhealthy food even worse!

With regard to sprouted soy, don’t be fooled!  It’s actually more harmful than unsprouted soy!

The Truth about Sprouted Soy

Here’s what Dr. Mercola’s interview with Dr. Kaayla Daniel, author of The Whole Soy Story revealed about sprouted soy:

Soy sprouts, by the way, are not healthy. Short-term germination increases the strength of soy‘s antinutrient fractions. In contrast, long-term sprouting plus fermentation will decrease and nearly eliminate them. Soy sprouts are mentioned in historical accounts as useful, sometime pharmaceuticals, not as a daily food.

The Weston A. Price Foundation concurs, warning that high levels of phytic acid even in sprouted soy reduce assimilation of calcium, magnesium, copper, iron and zinc.

Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Phytic acid also blocks mineral absorption, causes digestive distress, and can contribute to tooth decay, according to Rami Nagel author of Cure Tooth Decay.

Be sure not to be taken in by the argument that because soy is organic, nonGMO or sprouted that it is just fine to eat it.  Fermented soy in small, condimental amounts as practiced in traditional Asian cultures is the only safe way to consume this legume and even then, only for those who have healthy thyroid function because it is so extremely goitrogenic.  Miso, tempeh, natto and soy sauce (IF traditionally brewed) fall under this category.

Everything else soy?  Just pass!

Sarah, The Healthy Home Economist

Picture Credit 

Comments (101)

  • Luke

    I would like to say, you people are just as rude as can be! this article only presents relevant facts, which should be taken into account with other facts. That’s all the lady claimed she was offering! As someone who has been researching beans, and the different phytic acid levels, given modern agriculture, I am perfectly aware of both sides of the issue. Cavities have been healed reducing phytic acid, look it up! This article is not without merit, it is very informative, and you all need to do some more well-rounded research before ripping anyone a new one on their own board. I’m sure Chinese people DO live a long time! As someone in the comments mentioned, every food could have a good or a bad case for it built. this is because every food has the properties of the whole food, the whole vegetable, the whole root, the whole bean; and we eat that food.

    Cut it out you losers!

    May 17th, 2016 9:19 pm Reply
    • jingyi

      Luke, people here are not rude at all. You said this article only presents relevant facts. So people here are presenting relevant facts too, and these facts are based on their first hand experience, so it’s very valuable and important. Actually information in this article is very misleading and scars people away from a healthy food. The “relevant facts” you mentioned in this article are not all facts. The author of this article said: “Soy was an unhealthy food to consume long before the issue of GMO soy came into play. ” This statement is really ridiculous. D

      May 25th, 2016 10:04 pm Reply
  • Glenn

    I find it interesting that cultures that traditionally consume tofu, edamame and other soy products are not afflicted by the types and levels of disease that we in the western world are. I believe diet is a big picture issue. What makes us healthy is not simply one thing that we eat or avoid. It’s a matter of the entire diet. And a matter of the habits that we employ in consuming the diet. For instance in Vietnam, Korea, and Japan, you won’t find tofu traditionally made using anything plastic. In the west, you won’t find tofu stored and sold in anything that doesn’t contact the food with plastic. And the more eastern culture westernizes their infrastucture and their lifestyle, the more metabolic disease proliferates the populace. We produce and distribute food in America in a very toxic manner, and rather than looking at the means and the method for answers, we look for scapegoats to blame it on, soy being one. Open your eyes and look around at the cultures that are not chronically ill. There was a time in America when only 3% of the nation was chronically ill. Now something more like 70 or 80% of us are chronically ill. What changed? We’re so much more informed now, yet we’re sicker now than we’ve ever been. What gives?

    November 17th, 2015 9:48 am Reply
  • Mary

    Could all this anti soy just be negativity towards soy by the meat and dairy industry? :) Come on, it is greedy corporate America, I’m thinking.

    April 22nd, 2015 2:40 pm Reply
  • Julie

    After reading your article and all the following comments, I was about to let go of the idea of sprouting mung beans … BUT

    I decided to not fall in the panic and do some research to have a better portrait to be able to make my decision about sprouting beans.

    So here’s what I found:

    One comment (Adam in Dec. 2013), mentioned that sprouting activate the PHYTASE, which is the enzyme that neutralize the phytic acid. I started searching the subject. It is verified by scientific that soaking for 12 hrs + germination for 48 hrs reduce 60-73% of phytic acid.)

    It is even more reduced if an acid is added to the soaking water (because this will boost phytase production in the bean). Here’s an article related to this info: idosi.org/aejaes/jaes10%281%29/20.pdf (I now add some apple cider vinegar to the soaking water.

    This research was only for 48 hrs of sprouting, so it very possible that acid phytic reduction is even higher with longer germination (I have read somewhere else that you can sprout, until the first leaves appear).

    Another interesting article, explain the PHYTASE action and development: healyourselfathome.com/HOW/NEWSTARTS/1_NUTRITION/ANTINUTRIENTS/PHYTATE/PHYTATE_phytase.aspx

    Nature is well made, for any problem, the solution co-exists in itself.

    Also, like another comment (from Greg, February 7th), phytic acid is much higher in other things, like almond and many nuts, oats (there is interesting info about oats in the above linked article).

    I am no scientist, but what I understand when looking at larger portrait and both at research and testimonials of long time eaters of organic sprouted beans: This is not bad food and I will be sprouting some organic mung beans!

    To conclude: I find it sad that sensationalism is often more present than full facts on heath/nutrition blogs. I wish people will do their homework and be more humble … But then, we have to possibility to do our search to find fuller information on any topic!

    Be well!

    April 17th, 2015 3:16 pm Reply
    • Sarah TheHealthyHomeEconomist

      Mung beans are not soy! Also, your comment could do without the judgment. Inappropriate! Write your own blog if you have something to say, but don’t denigrate what others have written on their own blogs in good faith. If you have come to a different conclusion, great. Leave it at that and move on.

      April 17th, 2015 3:21 pm Reply
    • Julie

      Please accept my apologies,
      I should have kept the last remark to myself.

      May 4th, 2015 12:41 pm Reply
    • Roberta

      The phytate is actually helpful and soy is actually anti cancer. See latest research presented by Dr Micheal Greger at NutricianFacts.org. I also wonder if Big Dairy is behind this site, since it seems a restatement of old theories since proven false.

      September 27th, 2015 7:26 pm Reply
      • Sarah TheHealthyHomeEconomist

        Phytate is only helpful on a short term basis for removing toxins (it removes minerals too)! Not as part of the diet all the time!

        September 27th, 2015 7:34 pm Reply
  • Beth

    Who do you think you are telling the world to be afraid of phytates? Phytates have good qualities, too. Those same molecules that you say bind with minerals also bind with heavy metals, such as lead and cadmium, preventing them from building up in the body. Phytates may also protect against cardiovascular disease, cancer, and diabetes. There is a nutritional supplement on the market called IP6 just for this purpose. You should at least encourage people to learn the whole story; it’s possible that even an apple has bad qualities.

    March 27th, 2015 5:10 am Reply
    • Sarah TheHealthyHomeEconomist

      Yes indeed. Phytates can be helpful in small infrequent quantities, but consumed in the large quantities that most people consume them (processed foods) is definitely a health hazard!

      March 27th, 2015 1:53 pm Reply
      • Orrist

        Do you have any data to back that up? According to the American Institute for Cancer Research, phytic acid is a potent anti-cancer agent, responsible in part for the lower rates of breast and colon cancer seen in people who eat plenty of whole grains and legumes (including soy).


        It seems that getting phytates in your diet regularly is a pretty good thing.

        May 1st, 2015 2:19 pm Reply
        • Ashish

          Hi, I have been consuming Soy (sprouted) with mung and chana for 20 years, I am 42 and my skin and energy level is far better than others, my age.

          May 25th, 2015 8:21 am Reply
  • Moira Nagel

    As a results driven person, I must respectfully disagree with some of your conclusions in this article. Because of certain health reasons, and out of sight cholesterol, I was persuaded to start trying vegan diet as an alternative to statin medications and other interventions. I had previously been following a very holistic approach based on the foundation that you mention in this article, and I can actually say that my doctor was very underwhelmed by the results. It was difficult just first, but as I got into the swing of things, doing without the traditional fatty foods became easier and easier. As an excellent source of protein, all legumes were included in my diet, including soy. If results are the criteria of a successful diet, then my diet has been very successful. In addition to losing 45 pounds, my cholesterol and blood pressure are now in the normal range, my aches and pains have vanished, and I’m about three times more active than I was previously on a more animal-based diet. Just as one shoe doesn’t fit everybody, I don’t think one diet is for everyone either.

    March 23rd, 2014 2:05 pm Reply
  • Link

    Sorry, but you are a little uninformed about the soy people eat in Asia. The Chinese, Japanese, and Korean people eat soy almost every day since thousands of years ago. They eat soybeans (just simmered until soft, like how western people eat other legumes), edamame, soy milk, tofu, okara (soybean pulp from making soymilk. Koreans eat soup made from it called kongbiji jjigae), as well as fermented soy like natto. And of course condiments like soy sauce and miso. KOREANS EAT SOYBEAN SPROUTS JUST ABOUT EVERY DAY as a side dish (kongnamul muchim) or soup (kongnumul guk) on in another dish. They are really staples of the Korean diet! Japanese and Chinese eat tofu often, including my family (and my father too. he has zero problems with it!). And if you say nothing makes soy less dangerous except fermented in small amounts, did you know natto is only fermented for one day? And tempeh, I’m not Indonesian but if I’m correct, about a week. If Japanese people eat tofu and natto all the time (they drink soy milk now too), and they are so poisonous, why do they live longer than almost all other countries?

    February 15th, 2014 4:59 pm Reply
  • Valerie

    What about fresh soy milk? My husband and I get soybeans from the store and soak them. Then we blend them with water and puree it so that it comes out as soy milk. Would that be healthy?

    February 12th, 2014 10:59 pm Reply
  • Greg

    Many legumes and nuts have as high or higher levels of phytic acid as soy. There’s a table in wikipedia – phytic acid. Look it up.

    February 7th, 2014 6:08 pm Reply
  • Sondra

    Everyone should become as informed as they can about soy and its benefits or hazards plus read the linked articles above. Also read the American Cancer Institute’s articles on soy and breast cancer. Make sure your sources for information are reliable before making a decision.

    I personally avoid all soy additives because these soy additives have been “altered” and sometimes to the point of making them toxic. I do take exception to the fact that sprouted soy is “dangerous” because if you read Dr. Daniel’s interview he states clearly in the last sentence that “long-term sprouting plus fermentation will decrease and nearly eliminate them ….” Short term sprouting is to be discouraged but grow them long term to get leaves then cook or fermenting makes a big difference.

    Many very reliable sources for information on the efficacy of eating soy/tofu seem to feel the “jury is still out” and can not or will not indict soy in all its forms as being bad because as they state “we just don’t know enough to be 100% sure.” I personally think, based on my reading on this topic that sticking as close to the natural, made at home, is the safest bet and not to over indulge.

    February 6th, 2014 2:51 pm Reply
  • Sherry

    I understand all the panic caused by our SAD use of soy in everything. It is justified. However, soy products have been used for cooking and eating (not just condiments) since before the birth of Christ in Asia. Historical documents reflect this. Soy has been consumed in all forms for more than 2,000 years. Dr. Kaayla’s and Dr. Mercola’s warnings do not adequately reflect how soy is consumed in a traditional Asian diet. Significantly more research is warranted about this before anyone should swear off Asian-style prepared soy.

    February 4th, 2014 10:11 am Reply
  • ron

    Wow, seems the Koreans have been consuming these since the Beginning of time. Do I detect a degree of racism here, the Japanese have always looked down on the Koreans. I’m sprouting some now for soup, oh, yea, I’m Italian. Just educated in International Relations.

    February 3rd, 2014 6:36 pm Reply
  • Adam

    While phytic acid does not decrease with sprouting, phytase enzyme that breaks down phytic acid increases by a whopping 227%.

    There is no scientific data suggesting that soy consumption leads to mineral deficiency in humans.

    Whole grains are also high in phytic acid, and many people advocate eating them.

    What I recommend is a balanced diet with moderate unprocessed organic soy (tofu, tempeh, miso, soy milk, shoyu, natto etc…) and avoid hexane treated and gmo soy.

    Animal protein also eaten in high amounts will clog the arteries, moderation is the key.

    I’ve never seen anyone cite a single peer-reviewed study that shows that soy is unhealthy. If you can find one, please let me know.

    December 25th, 2013 4:42 am Reply
  • Sasho

    Hey all :)

    I just wanted to let you know that I eat soy (in every possible condition) for more than 8 years now.
    My health is awesome and I don’t have any problems with anything. Just wanted to share this information with the world. I have no idea why you try to scare the people.


    October 27th, 2013 6:52 pm Reply
  • Drew

    Articles like these are hurtful. Everybody’s bodies react to food differently. There are articles out there on any food group and the harm that they can cause to a person and then other articles that claim the complete opposite and claim that that same food is a miracle food.everything should be eaten in moderation. If you are eating soy as your main food group three times a day, then yes it isn’t healthy but the same goes for eating steak. As someone that has lived in both China and Japan I will say that this article is extremely misleading because tofu is consumed by nearly everyone and you never hear about the negative side effects like you do in this hypochondriac ridden country. Unfortunately the majority of people believe everything they read and take it as gospel and then go on to spread misinformation. As for the doctor angle of this article…does no one remember that doctors use to recommend smoking cigarettes.

    October 20th, 2013 3:21 pm Reply
  • Coup

    Soy is perfectly fine!

    A 2010 meta-analysis of fifteen placebo-controlled studies said that “neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone concentrations in men.”[28] Furthermore, isoflavone supplementation has no effect on sperm concentration, count or motility, and leads to no observable changes in testicular or ejaculate volume.[29][30]


    September 26th, 2013 9:40 pm Reply
  • Dane

    Good read, but how can you make claims like this without more extensive sourcing? I mean, you don’t have to go as hard as the FDA do when it comes to determining food safety, but a few peer-reviewed sources wouldn’t hurt.

    August 9th, 2013 8:17 pm Reply
  • Hanna

    Hi, I actually came across this post while looking up how to sprout my own soy beans into sprouts. I am Korean American and the sprouted soy bean is a regular staple in our diet. We have side dishes, mixed rice dishes where the sprout is the main star and it is in lots of soups. Even the fermented version (dwen jang) is eaten very frequently and consumed as a stew, soup or mixed in side dishes as seasoning. We even have a stew that has feemented soy paste as the base and sprouts are added as the vegetable (shock!). The picture above are indeed mung bean sprouts because soy bean sprouts have a yellow bean at the end of it. Cultures and diets should be studied extensively because of all the misleading information. In the Korean culture, we are raised with sprouts in our diet, are told how healthy they are for you and I would have to agree with Jason that the men are just the same as any testosterone filled American man. Perhaps you have not been to Korea because you would have a sprout as a side dish at any restaurant guaranteed!

    August 8th, 2013 12:54 am Reply
  • Jason

    And a little common sense says: People in Asia have been eating a lot of soy for thousands of years, and have been generally healthier than westerners are today. This is a very good long term test on the safety of consuming soy.
    Sprouted Tofu is actually easier to digest, has more protein, iron, and omega 3’s.
    It’s a healthy food. All of the rumors floating around about soy causing cancer and making men more feminine has been proven wrong by science. But we already knew this wasn’t true just by looking at the asian populations. And no the men don’t have breasts.

    GMO’s on the other hand, there just isn’t enough long term data in yet to say if it’s safe or not to consume. Either way… it’s bad for the ecosystem, because the GMO seeds find their way into non GMO fields and this causes problems.

    And organic… people seem to fuss a lot over organic foods, whether they’re better for you or not. I think the main thing is that organic farming is much better for the environment, and is a much more sustainable practice. This alone warrants buying organic.

    There are always going to be scary rumors going around about foods. Sometimes you just have to use some common sense and sort through it.
    No…the little bean isn’t so evil after all.

    July 20th, 2013 12:51 am Reply
    • Sarah, The Healthy Home Economist

      Having traveled extensively in Asia, NO ONE eats sprouted soy .. it is all traditionally fermented. Soy is ALWAYS consumed in very small condimental amounts in Asia traditionally as well. Not the huge, put soy in everything way misinformed westerners consume it.

      July 20th, 2013 7:45 am Reply
      • Coup

        Uniformed viewpoint you have.

        September 26th, 2013 9:43 pm Reply
      • Link

        Koreans eat soybean sprouts almost daily as a side dish called kongnamul muchim, or a soup called kongnumul guk. Please research before you say no Asians eat soybean sprouts :)

        February 15th, 2014 5:01 pm Reply
      • Moira Nagel

        Sarah, where in Asia have your traveled.. Perhaps you were just on the tourist track which could explain your experiences. As part of my job, I lived in China for eight years, and I have had a total opposite experience from you. In my experience, if anything could be sprouted it was sprouted including soybeans. This is especially true in the provinces near Korea. According to many of my Chinese friends, tofu is considered a health food which was especially wonderful for a woman’s complexion. Perhaps when you travel as a tourist, tofu and soybeans are not considered “best quality” food to be serving someone with the funds to travel.

        March 23rd, 2014 2:26 pm Reply
      • Rhonda

        You haven’t traveled to Korea apparently. Koreans eat sprouted soy almost every day. I own a Korean store in Florida and sell at least 10 cases a week to the local Koreans and Japanese.

        April 30th, 2014 11:50 am Reply
      • Anne

        Hi, Sarah. I dunno whether to believe or not believe that soy and tofu is bad for you. But I do know that tofu and bean sprouts, particularly in the South of China (was born there and raised with its traditions) are plentiful and are eaten at least two times a week. My entire family is Chinese and there is no shortage of the non fermented tofu eating, bean sprout boiling, soy milk drinking and yes, fermented tofu pairing. I’m not gonna say you’re wrong or right on the not healthy part (discounting the GMO part as I highly dislike them) but I am going to say that your article is beginning to sound extremely misleading just based off of the assertions you’re making about a culture I was born into, raised from and continue to live with everyday.

        February 28th, 2015 12:47 am Reply
      • xiaoning

        I am chinese, I tell you now we eat LARGE AMOUNTS of sprouted soy 2-3 times a week in all kinds of dishes, you can state your point of view for sure but please get your facts straight!!!!

        March 30th, 2015 11:32 pm Reply
      • Dani De’Felice Sell

        Gosh Sarah, you could not be more wrong. I lived in Misawa Japan for 6 years. EVERYONE eats tofu, and lots of it. Japan is where I developed a taste for tofu as it was difficult to find a meal in rural Japan that did not have tofu/sprouts in it. I grew to love the stuff and I am perfectly healthy just like my Japanese friends. I understand it may be hard for you to acknowledge you are in error here, but sweetie, you are. Accept it and move on.

        March 31st, 2015 10:33 pm Reply
        • Sarah TheHealthyHomeEconomist

          Tofu is not sprouted soy!!!!

          April 1st, 2015 7:26 am Reply
  • Bruno

    sorry one link missing for the last post http://www.ncbi.nlm.nih.gov/pubmed/20378106

    May 23rd, 2013 12:35 am Reply
    • Coup

      Right on Bruno!

      A 2010 meta-analysis of fifteen placebo-controlled studies said that “neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone concentrations in men.”[28] Furthermore, isoflavone supplementation has no effect on sperm concentration, count or motility, and leads to no observable changes in testicular or ejaculate volume.[29][30]

      How’s your BB going? Do you have a website?

      September 26th, 2013 9:42 pm Reply
  • Bruno

    I think that the information of this article can be very important, but wont have value util you post the fonts. I said that becouse i did a lot of reasearh about isoflavones vs man i what i found is:

    “Soybean isoflavone exposure does not have feminizing effects on men: a critical examination of the clinical evidence.”

    “serve to provide plausible mechanisms for the potential health benefits of diets rich in phytoestrogen”

    another article show the contrary

    From my experience as vegan and bodybuilder never never felt problems with soy and my testosterone levels are high, so i will continue to eat it a lot.

    i will stop here, please responde me with article proving your point.


    May 23rd, 2013 12:31 am Reply
    • Jason

      You won’t get one Bruno, because isoflavones are proven to be healthy.
      The scare is just a big misunderstanding of what phytoestrogen is.

      July 20th, 2013 12:57 am Reply
  • Amber

    When I eat meat, eggs or dairy I have crippling menstrual pain. It gets so bad that I can barely move for 5 days.

    When I cut out meat and up my soy intake, this horrible pain goes away. I’ve tried everything else! When I was on the paleo diet for a few months, this pain was tenfold.

    Surely soy can’t be bad for every single person? I don’t consume GMO soy. It’s always organic.

    I feel like a normal person now!

    April 5th, 2013 12:24 pm Reply
  • Rebecca C

    I want to know about soy proteins in shampoo. Any problems there?

    February 26th, 2013 8:32 pm Reply
  • Bethany

    I have a question – how does the (sprouted soy) Ezekiel pasta stack up against plain pasta with no sprouted anything? I’ve switched from plain to Ezekiel, and will be switching to Essential Eating, but I have about 3 boxes of the Ezekiel left and I would rather not throw them away unless I need to. (I also have homemade chicken noodle soup in the fridge made with Ezekiel noodles.)
    What are your thoughts?

    February 22nd, 2013 10:23 pm Reply
  • Miriam Kearney

    This isn’t really about soy but I wanted to put the comment on a recent post so hopefully I would get a response.
    I live in Ontario, Canada where raw milk is illegal to be sold or distributed. I know there are some people who have been able to get it by knowing a farmer and on the qt they get milk from him. I don’t know any farmers. While this law is being challenged in the courts, at the moment I cannot get raw milk. If I buy organic milk can I make whey from that? It might not have all the benefits of raw milk whey but would it have enough to make it worthwhile?

    Thanks. for your information.

    February 20th, 2013 10:22 am Reply
    • Rebecca C

      you can get kefir grains and culture your store bought milk to restore the enzymes. I’m sure you can search “milk kefir” or just “kefir” on this blog to find how to make it. you have to buy kefir grains. I haven’t bothered with it because I can get raw milk, but from what I understand it’s simple. Something like adding the grains to milk, letting it sit for a while, and then straining them out.

      February 26th, 2013 8:34 pm Reply
      • Patricia

        You could strain yogurt for whey. Buy good quality plain yogurt

        March 4th, 2013 1:08 pm Reply
  • Kerstin

    What about Bragg’s Liquid Aminos?

    February 19th, 2013 4:23 pm Reply
    • Jamil Avdiyev

      No, it is not fermented. Ohsawa Nama Shoyu is produced in the traditional way.

      February 20th, 2013 5:44 pm Reply
  • Roxanne

    Korean tofu is a whole different animal than almost any other tofu. The soy beans for Korean tofu are soaked and fermented for a period of 3-5 days before being lightly cooked and pressed into milk. I have had real Korean tofu and have made it myself a few times. I think it’s delicious, but it is much stronger tasting than other tofus and also has a softer texture, even the “firm” variety is softer than conventional firm tofu. Unfortunately, it’s very difficult to find in the states, and because it’s time and labor intensive, even most Korean restaurants won’t make it. You have to find an old, Korean Grandmother to get the real stuff. :)

    February 19th, 2013 10:59 am Reply
    • Pam

      Rachel mentioned the Korean use of soybean sprouts, not tofu.

      February 19th, 2013 7:43 pm Reply
  • Rachel

    Sarah, just to let you know that the sprouts in the picture you have on this post look like mung bean sprouts to me. Soybean sprout is bigger and has a long spindly tail.

    I am Asian of Chinese origin and we eat bean sprouts quite regularly, a little here and there and also as a main stirfry vegetable dish. Now the Koreans eat soybean sprouts so much more, almost every hotpot they make have those sprouts in them (and tofu too!) and they do not seem to suffer much of these goitrogenic ailments etc that we are talking about. I have gone through many diets and ways of eating and I finally come to the conclusion that for me, moderation in all things is best. I think we still don’t know everything there is to know about soy.

    February 19th, 2013 3:45 am Reply
    • Pam

      Thank you for the reality check. As you say, Sarah, a little information can sometimes be dangerous. With today’s scientific knowledge, I don’t think we can say any food is off limits & terrible for your health, except maybe margarine and similar processed vegetable oils. Dr Price would surely agree that he did not study every traditional diet, and also that the cultures he did study subsisted on a wide variety of foods. My motto is also moderation, & I am always open to new information, with the realization that our knowledge of food & nutrition is still developing.

      February 19th, 2013 3:09 pm Reply
  • Jamil Avdiyev

    Sarah gets this. Why and how Price-Pottenger Nutrition Foundation does not is beyond me. They have endorsed Food for Life sprouted soy products. Come on!

    I would take this a step further. Ramiel Nagel’s work shows sprouting is not enough to deal with grains and legumes. I ferment mine for days. So if I were to eat soy, which I don’t, I would sprout and ferment or ferment for a very long time.

    February 18th, 2013 9:38 pm Reply
  • Hrh Ronnie Cruz Bernardo via Facebook

    Soy is a healthy food as long as it is a non-GMO variety, there is so much confusion, sprouting is the best to maximize the nutrients. In Thailand soy is not good bec almost ALL their their foods are GMOs, but just like anything it should be taken in moderation, the phytoestrogen in soy is not the same as the estrogen female hormones, it can only mimic the benefits of estrogen when necessary.

    February 18th, 2013 8:06 pm Reply
  • Katie Funk via Facebook

    The main issues with almond milk are the synthetic vitamins. Better off making your own ! And it’s easy!!

    February 18th, 2013 5:51 pm Reply
  • Linda

    It’s a shame they put soy in everything. If it’s healthy for the Japanese we have to load up on it! At my grocery store when I look for organic frozen veggies the majority is edamame. I guess that is all anybody wants. I was fooled too, once upon a time and ate it. As for the bread I just make my own sourdough bread. Thanks for clearing up the question of soy, Sarah.

    February 18th, 2013 4:28 pm Reply
  • Nancy

    What about mung bean sprouts? Is it just soy or all legumes?

    February 18th, 2013 2:04 pm Reply
    • Pam

      It is not all legumes. Peas & beans should be Ok. I am unclear about edamame, though.

      February 18th, 2013 3:12 pm Reply
    • Maria

      Just soy.

      February 18th, 2013 3:13 pm Reply
  • Alaine Booth via Facebook

    Erin – I was dismayed when I discovered that Ezekiel bread has sprouted soy in it too. I sent them a message about it and discovered that their 7 Sprouted Grains line does not have any soy. So that’s another option.

    February 18th, 2013 2:56 pm Reply
  • Bonny Busch Reckner via Facebook

    For those that like Ezekiel bread, the same company (Food for Life) makes one without soy. It looks just like the Ezekiel breads, but it’s in a red wrapper and is just called “7 sprouted grain” or something like that. No sprouted soy.

    February 18th, 2013 2:53 pm Reply
  • MF Goetz via Facebook

    What about Almond Milk instead of soy milk, is almond milk safe?

    February 18th, 2013 2:33 pm Reply
    • Sally

      Read the ingredients on the package and make it yourself.

      February 18th, 2013 3:08 pm Reply
  • Lavonne Hansen Hickl via Facebook

    What about if it’s fermented?

    February 18th, 2013 2:30 pm Reply
  • Jill P

    I totally agree with how bad soy is. I tried a dry soup mix that was supposed to be healthy, it had soy in it and from what happened to me probably quite a bit. I only ate 2 bowls of soup, 3 days after eating the soup I started my period! I hadn’t had a period in 6 years because I had gone through menopause! I haven’t eaten soy since and it has never happened again.

    February 18th, 2013 1:59 pm Reply
    • Ryan

      sounds like soy is a fountain of youth in your case. You should be eating gallons of that soup every day.

      June 9th, 2014 4:10 pm Reply
  • Pam

    I just want to clarify this in my mind. So you are saying that eating home grown edamame as a snack or side dish is unhealthy? If I read you right, and edamame are unhealthy, why are they so different than other legumes? Thanks.

    February 18th, 2013 1:54 pm Reply
  • Julie Gerasimenko via Facebook

    Other than a very occasional snack of Organic edemame, I stay far away from soy

    February 18th, 2013 1:25 pm Reply
  • Donalie Sawtelle Proaper via Facebook

    Katie is so right. I am post menopause and I had estrogen overload until I starting studying nutrition 12 years ago. I am fine now. It is the young girls whose parents pump them full of soy products that will suffer I am afraid. Boys too. I don’t think they need estrogen do you?

    February 18th, 2013 1:22 pm Reply
  • Denver Tina via Facebook

    I have a bottle of organic fermented soy sauce that we use very rarely. That’s the only soy we do.

    February 18th, 2013 1:16 pm Reply
  • Robin Molison via Facebook

    The only good soy is as the Asians do it. Fermented in the ground, make it humanly bio-digestible, called Miso.

    February 18th, 2013 1:16 pm Reply
  • Lisa Clibon via Facebook

    Yep, soy is soy. The last thing this hypo-thryroid nation needs!!

    February 18th, 2013 1:15 pm Reply
  • Erin Raiford via Facebook

    UHG. The Ezekiel 4:9 bread has sprouted soy….guess it’s back to the drawing board for an affordable bread option. :(

    February 18th, 2013 1:11 pm Reply
    • Renee

      See my above comment to Jamie. If you switch to the 7 Sprouted Grains bread, also by Food for Life, you can still have your bread and avoid the soy!

      February 18th, 2013 2:45 pm Reply
      • mpbusyb

        But what about the wheat gluten listed on the Seven Sprouted Grains bread for those trying to avoid that? Any thoughts?


        September 17th, 2013 2:52 pm Reply
  • Katie Funk via Facebook

    Soy is a plant Estrogen. It’s very simple. We already have plastics in the water (and water bottles) that mimic estrogen in the body. Any extra estrogen and you are just asking for hormonal trouble.

    February 18th, 2013 1:06 pm Reply
  • Donalie Sawtelle Proaper via Facebook

    there is no healthy soy in my book

    February 18th, 2013 1:01 pm Reply
  • Elaine

    I’m curious as to WHY sprouting or soaking “doesn’t” reduce the phytic acid in soy? I don’t like soy at all but just curious why it doesn’t work?

    February 18th, 2013 1:00 pm Reply
  • Jamie Wright Bagley

    NOooooooo! Not my Ezekial 4:9 bread! It was my one last convenience food. Why does the truth always hurt so dang bad? :(

    February 18th, 2013 12:05 pm Reply
    • Erin

      Jamie, I am right there with you. :( We love our Ezekiel Bread. Wonder what we should replace it with.

      February 18th, 2013 1:10 pm Reply
    • Renee


      Fear not! I used to feed my girls Ezekiel 4:9 bread until I discovered the soy, but I simply switched to the 7 Sprouted Grains bread, also by Food for Life. Here are the ingredients copied exactly from the bag: “ORG SPROUTED WHEAT, FILTERED WATER, ORG MALTED BARLEY, ORG SPROUTED RYE, ORG SPROUTED BARLEY, ORG SPROUTED OATS, ORG SPROUTED MILLET, ORG SPROUTED CORN, ORG SPROUTED BROWN RICE, FRESH YEAST, ORG WHEAT GLUTEN, SEA SALT.” You can still have your convenience food. Cheers!

      February 18th, 2013 2:43 pm Reply
      • Jamie Wright Bagley

        Yay! Thank you for the recommendation, Renee. I will check it out.

        February 19th, 2013 12:10 pm Reply
    • Leila

      Oh my gosh, I forgot about it being sprouted in Ezekiel bread! Glad I stopped paying so much for dry bland Ezekiel bread and went with cheaper (but genuine) fresh-baked sourdough!

      February 19th, 2013 12:03 pm Reply
  • Aari

    What about moderate tofu take in addition to traditional fermented condiments?

    February 18th, 2013 11:53 am Reply
    • Sally

      Tofu is what Asian women use to keep their men at bay. One american meal of tofu is enough to dampen his amorous desires, so I would say no to any tofu… unless that is the plan to begin with. When my Japanese mother eats tofu, she makes it herself, and she eats about a 1″ cube with her miso soup. she will have her soup almost every day with tofu in it once ever few days. She likes to change it up. That is moderate. What do you call moderate? My dad never eats tofu!!

      February 18th, 2013 3:07 pm Reply
    • creeem

      I would like to add to Sally reply, that Japanese use a lot of seaweed and other “superfoods” seaweeds are bursting with nutrition so they make up for any absoprotion problems in tofu or other forms of unfermented soy.

      For me moderate is making a tofu once a month, I am from India so I can’t get my hands on seaweed. I do it mostly to introduce my friends to tofu replacement for egg
      I used to have a soy milk cold coffee almost everyday and it was bad.
      The last time i had lots of soy was when I used a liter of chocolate soy milk to make a mousse and almost 2 cups of soy cream. I put on a lot of weight after that. haha.
      I must have eaten half of everything.

      I must add never think of soy/tofu as a protein replacement for meat/non-vegan diet.
      Just log on to nutritiondata.com its a non-vegan website.
      It just lists nutrient content of all food.
      I was shocked(actually elated but shocked at the fact that mainstream media, nutritionists and medical academia are always telling us vegetables have not complete protein) that many legumes are complete protein especially chickpeas, black eyed peas, green and yellow peas.
      You just don’t need to include soy to get complete protien(if you believe in it) as a matter of fact any protein.
      You can get it from hummus or plain old mashed potatoes with a lot of peas thrown in.
      Then it struck me why “pea protein” supplements exist(might not be popular but they do exist) its because its complete protein, think about it if it wasnt it would not have stood a chance cause the bodybuilding community are very particular about complete protien.

      December 22nd, 2013 11:36 am Reply
  • Helen T

    How close are mung beans to soy?

    February 18th, 2013 7:34 am Reply
    • Rebecca C

      here is information on the phytoestrogens, which says that mung beans have 94 mcg per 1/2 cup, and soy beans have 100,000 per half cup. in that regard I’d say they’re pretty different. http://www.drgourmet.com/askdrgourmet/phytoestrogens.shtml#.US1R-qKG0i4

      also http://arealfoodlover.wordpress.com/2012/04/16/whole-grains-may-not-be-as-healthy-as-you-think/
      this has an except from ramiel nagel’s book. to sum it up, it says about half of phytic acid is gone from mung beans when sprouting them.

      all in all I’d say mung beans are not that closely related to soy in phytic acid and the estrogen effects if sprouted, at least.

      if anyone else has info I’d love to hear it. I have some mung beans sprouting in a jar on the window as we speak.

      February 26th, 2013 8:31 pm Reply
      • creeem

        You got that right, the only closest foods in terms of estrogen mimicking compounds is sesame seeds at 8000
        OFcourse Flax seeds have high estrogen mimicking compounds than soy, but more than a few tablespoons has a laxative effect.
        Unlike Soy its not possible to gorge up on flaxseed.

        Mung beans are the healthiest beans you can ever eat.
        They are very different from soy and most beans because of their high starch content.

        I am planning to make some tofu with them. there is a starch kind of tofu made from sprouted mung. But you have to boil it, not popular with raw foodists.

        In Ayurveda the system of diagnoses is called “doshas” Vata kapha and pitta. All disease are an imbalance of either 1, 2 or all of these 3 doshas.

        Various foods aggravate of pacify these doshas. While one food will pacify one dosha it can aggravate the other.
        Mung is the only(I know of ) food that will balance all 3 doshas.
        Which means eating them everyday and you will be healthy. too much of mung beans can never be bad.

        December 22nd, 2013 11:28 am Reply
  • Chaney

    Where does edamame fall in all of this?

    February 17th, 2013 11:15 pm Reply
    • jmr

      It falls in the unfermented soy category…it isn’t good for you.

      February 18th, 2013 1:56 pm Reply
    • Anna@Green Talk

      The article states “Edamame–the green immature soybeans–contains fewer of the toxins found in the mature beans and so can be eaten occasionally. People who are not allergic or sensitized to soy can consume these whole soy products safely at the levels eaten traditionally in Asia, which is to say in small amounts as condiments, not staples.” (from Dr M’s site in which Sarah linked to.)

      February 18th, 2013 9:36 pm Reply
  • Jessica

    This is the first I’ve heard of sprouted soy. Gross. But glad to see non GMO or organic soy mentioned as well. Seems nobody was sure whether it was okay or not. I figured it wasn’t. I try to avoid ANY soy of ANY kind. (I do not like soy sauce even though it’s okay to have it as a condiment.)

    February 17th, 2013 6:06 pm Reply
    • Sally

      Soy sauce tastes very different depending on the country of origin. We only use fermented Soy sauce made in Japan for the taste we like. We still use it sparingly. The culture with more people over 100 years old are from Okinawa Japan. They eat Natto, a fermented soy bean, almost daily in 1 tablespoon amounts. It’s an acquired taste and an extremely healthy food. Eat what you like but to throw out all soy is like throwing out the baby with the bath water.

      February 18th, 2013 2:54 pm Reply
      • Pam

        Thanks for the info about nato :)

        February 18th, 2013 3:13 pm Reply
  • Anna

    What about lecithin granules? My midwife recommended them to me.

    February 17th, 2013 5:54 pm Reply
    • Magda

      You can get lecithin made from sunflowers (very popular in Europe but not here: in US soy rules!). I would Google it. I wonder why the lecithin recommendation? What is it supposed to do?

      February 18th, 2013 3:32 pm Reply
      • Lynn

        Lecithin granules as a supplement can help resolve and prevent clogged milk ducts in nursing moms, while she cleans up the bad fats in her diet that might be contributing to the problem.

        February 21st, 2013 7:23 am Reply
      • mpbusyb

        Lecithin is also a good source of phosphatidyl choline and serine which are helpful in brain functions. It was recommend by a naturopathic dr. for my daughter’s learning differences when she was younger. But now, I would not use a soy based lecithin. I don’t even like seeing it in our dog or cat food, even though they say it is used in small quantity.

        September 17th, 2013 2:47 pm Reply
    • Tracy

      You can also get lecithin granules that are made from eggs instead of soy.

      February 18th, 2013 11:06 pm Reply

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