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Healthy Home Economist / Archives / Healthy Living / Why Sprouted Soy is Actually Worse Than Unsprouted (Even if Organic)

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

by Sarah Pope / Affiliate Links ✔

Table of Contents[Hide][Show]
  • Sprouted Soy Myths
  • Sprouting Soy Does Not Make it Safe
  • The Truth about Sprouted Soy

sprouted soy

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 “health food” that it is portrayed to be.  Soybeans in the diet pose a 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!

Sprouted Soy Myths

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. Somehow this fact caused it to get lumped in with everything else.

Or maybe it’s the GMO issue which is confusing folks. Some seem to just assume that the reason soy is bad is that almost all of it is now genetically modified.

Sprouting Soy Does Not Make it Safe

Even food manufacturers are misguided about this issue. Some supposedly “wholesome” bread and pasta are including sprouted soy and trumpet this fact on the label like it is somehow a good thing. Some vegetarian and vegan websites are promoting recipes for sprouted soy milk as healthy alternatives to dairy.

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 fooled by soy that is organic, nonGMO or sprouted. These characteristics do not make it safe to eat.

NonGMO, fermented soy in small, condimental amounts as practiced in traditional Asian cultures is the only safe way to consume this legume. Those who have thyroid conditions should still avoid it, however, due to the goitrogens.

One of the most popular examples of cultured soybeans is miso. Sushi restaurants in Western countries seem to always feature miso soup on the menu (though it is usually GMO).

Tempeh, natto and soy sauce (IF traditionally brewed) also fall under the healthy soy category. The benefits of natto, in particular, are unequaled by any other soy food.

Everything else soy?  Just pass!

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Category: Healthy Living
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Comments (138)

  1. Lethal

    Aug 26, 2020 at 5:19 am

    I was an ex tofu maker. I still like it and eat it once in a while. Frying it with a little shoyu and black pepper is really good and addicting.
    I also eat it wih Rice and Tea dish. By mixing some Nama and Hot Mustard sauce and tossing green onions on it is irresistible and the favorite dish with tuna and daikon or pickled or other pickled and very delicious oriental pickled vegetables.
    I don’t eat it all the time. But I do believe a little poison is good for you once in a while. Since Tofu is now considered an anti-food of sorts. Still hooked on it and gotta have it once in awhile.

    Reply
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