The paradoxical reasons why sprouted soy contains more antinutrients than unsprouted versions and should be avoided in the diet to preserve gastrointestinal and hormonal health.
Great news abounds with regard to the public’s perception of soy.
There’s no doubt that more people than ever are getting the message that soy is not the “health food” that it is portrayed to be by conventional dietary authorities.
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.
Or maybe it’s the GMO issue that is triggering confusion. Some seem to assume that the reason soy is bad is because nearly all of it is genetically modified.
Sprouting Soybeans Does Not Make Them Safe
Even food manufacturers are on the bandwagon of misinformation about this issue.
Some supposedly wholesome sprouted bread and pasta brands (like Ezekiel) include sprouted soy and actually market this as “healthy” on the label!
Some vegetarian and vegan websites are promoting recipes for sprouted soy milk as nutritious alternatives to (undigestible) regular soya milk and dairy.
Let’s set the record straight on this important issue.
Any form of soy with the exception of fermented nonGMO soy in small condimental amounts should be avoided 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, be on guard to avoid being fooled! It’s actually more harmful than unsprouted soy!
Traditional Uses of Soy Sprouts
Dr. Kaayla Daniel, author of The Whole Soy Story reveals why soy sprouts must be avoided in the diet:
Soy sprouts, by the way, are not healthy. Short-term germination increases the strength of soy‘s antinutrient fractions.[emphasis mine] In contrast, long-term sprouting plus fermentation will decrease and nearly eliminate them. (1)
She goes on to describe the historical usage of sprouted soy, which did not include regular consumption!
Soy sprouts are mentioned in historical accounts as useful, sometime pharmaceuticals, not as a daily food. (2)
Antinutrients Block Minerals
The Weston A. Price Foundation concurs, warning that high levels of phytic acid even in sprouted soy reduce the 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. (3)
Phytic acid also blocks mineral absorption, causes digestive distress, and can contribute to tooth decay. The late Rami Nagel details this important information in his bestselling book Cure Tooth Decay.
In short, soy that is organic, nonGMO, and sprouted is not safe to eat. This is the case despite some food philosophies that embrace it as such.
The Only Safe Way to Consume Soy
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 traditionally brewed soy sauce also fall under the healthy soy category. The nutritional benefits of natto, in particular, are unequaled by any other soy food.
Everything else soy? Just pass!
(1-2) The Whole Soy Story
(3) Soy Alert!
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.
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?
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?
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.
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.
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.
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.
http://veganskeptic.blogspot.com/2010/10/phytate-phytic-acid.html
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.
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.
Cheers~