It’s a tale of two soys.
First, there’s the form that you should avoid. Yet it’s EVERYWHERE… hiding in foods you’d never suspect from granola bars to canned tuna.
Most people eat some of this first type of soy daily, whether they know it or not.
But there’s a second form that doesn’t get nearly as much attention. In fact, you really need to hunt around to find this form of soy here in the United States.
Most Americans have NEVER eaten it. And yet IT’S the kind you SHOULD try to put on the menu regularly.
Confused? Don’t worry, I’ll help you sort soy from soy.
Keep reading to find out…
- how they’re different
- where you’ll find them
- how to get the kind you want (and avoid the type you don’t)
That last one is important. Because new research reveals how eating more of the RIGHT form could help add YEARS to your life.
Effortlessly slash early death risk 10%
The majority of the soy found here in the United States is genetically modified. It’s grown from Round-Up ready seeds and soaked in pesticides.
Then it’s dumped into a wide variety of packaged and processed foods from breakfast cereals to “meat dishes” as extra protein and filler. Plus, it’s sold as “vegetable oil” for cooking.
This “everywhere” form of soy has a dark secret. It’s packed with phytoestrogens, which are essentially a plant form of the hormone estrogen. And your body can have a hard time telling the difference between the two.
When you eat a lot of soy… as many of us do these days whether we want to or not… it could trigger hormonal balances.
This is why some research has linked this form of soy to an increased risk of breast cancer in women, testosterone troubles in men, and thyroid cancer in everyone.
But there’s another kind of soy that DOESN’T come with those same risks. It’s called fermented soy, and it’s popular in Asia. In fact, the Japanese, who lead the world in longevity, are HUGE fans of it.
And, as the new study confirms, that longevity is no mere coincidence. Because regularly eating fermented soy IS linked to a longer life.
Overall, fermented soy is linked to a healthy 10 percent drop in the risk of early death.
Add fermented soy to YOUR menu
There are several forms of fermented soy available, including tempeh, tamari, miso, and natto. Some you can likely even find in your local grocery store.
Natto is by far the healthiest of the bunch. It’s loaded with essential (and hard-to-get) vitamin K2, in a form your body put to work quickly and effectively.
And in the new study, natto packed the biggest benefits. The fermented soy cut the risk of death from heart disease in men by 24 percent and in women by 21 percent.
But there’s one BIG downside to natto. It’s not exactly what you’d call compatible with many American’s tastes.
Some people don’t mind the flavor. But others compare its taste… and smell… to dirty gym socks.
If you’re curious about which camp YOU fall into, head to an Asian supermarket and pick some up. If you aren’t that adventurous, however, you can try a stink-free supplement instead.
But there’s another excellent fermented soy choice that most folks enjoy. And that’s miso. Miso paste is easy to find in most supermarkets. It has a nice mild flavor, and it’s easy to cook with. You can stir miso into soups, sauces, casseroles, and more.
Look online for more ideas on how to incorporate fermented soy into your own cooking.
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