Soy has long been a popular source of protein, especially among vegetarians and vegans. However, there’s a significant difference between healthy, natural fermented soy and processed soy, which can have negative health effects. Did you know there is a new kind of genetically modified soy called Plenish, produced by DuPont Pioneer? It has been marketed as high in oleic acid (a fatty acid believed to help maintain blood sugar levels) and free of harmful trans fats. But is it really a healthy option?
Limited Testing
According to Frances Sladek, professor of cell biology at the University of California, Riverside, Plenish has not been sufficiently tested for its long-term effects. Sladek emphasizes that while genetic modification can introduce new beneficial traits to existing crops, it’s crucial to test the resulting products for long-term health effects before assuming they’re safe for human consumption.
Soy oil has become the most widely consumed oil in the American diet. It’s currently the world’s second largest source of vegetable oil. Sladek and his colleagues tested Plenish in lab animals, comparing it to other diets containing lower fat and other types of oil. The results showed that the animals consuming conventional soybean oil or the GMO Plenish oil had higher rates of fatty liver and gained more weight compared to animals given coconut oil.
Fermented Soy vs. Processed Soy
The key issue with Plenish and other similar products lies in the fact that they’re processed. Naturally fermented soy is actually healthy and beneficial, helping maintain healthy cholesterol levels, providing healthier arteries for women, and potentially even aiding in the fight against cancer. The fermentation process involves beneficial bacteria and microbes that produce enzymes to break down the sugars in soy. Soy fermentation also transforms various minerals (calcium, potassium, iron, magnesium, selenium, copper, zinc) to make them more readily available for the body.
However, processed soy uses toxic hexane to separate the components, leading to harmful effects. It’s important to differentiate between fermented and processed soy when selecting food products.
Choosing the Right Soy Products
Fermented soy products, such as tempeh, miso, and soy sauce with a label indicating they are fermented, are healthy and nutritious. Pickled tofu, also known as tofu cheese, is another fermented option. You can find it in Asian food specialty stores and large natural foods supermarkets.
Whole soybeans, or edamame, are another excellent, unprocessed source of protein. They are fresh, tasty, and full of fat-soluble nutrients like vitamins E, A, and D. While they do contain phytic acid, they are still a healthy choice.
On the other hand, most soy used in baked, bagged, boxed, or other processed and packaged foods is processed and unhealthy. Make an effort to avoid these forms of soy, as well as other tofu and soy sauce products that are processed and not fermented.
In Summary
It’s essential to be aware of the difference between fermented soy and processed soy when incorporating this versatile food into your diet. Be mindful of what type of soy products you purchase and consume, ensuring they are fermented or whole sources of soy to maximize the health benefits.
