The few types of soy that ARE healthy are all fermented varieties. After a long fermentation process, the phytic acid and antinutrient levels of the soybeans are reduced, and their beneficial properties — such as the creation of natural probiotics — become available to your digestive system. The fermentation process also greatly reduces the levels of dangerous isoflavones, which are similar to estrogen in their chemical structure, and can interfere with the action of your own estrogen production. So if you want to eat soy that is actually good for you, following are all healthy options:
Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor. It’s loaded with nattokinase, a very powerful blood thinner. Natto is the highest source of vitamin K2 on the planet and has a very powerful beneficial bacteria, bacillus subtilis. It can usually be found in any Asian grocery store.
Tempeh, a fermented soybean cake with a firm texture and nutty, mushroom-like flavor.
Miso, a fermented soybean paste with a salty, buttery texture (commonly used in miso soup).
Soy sauce: traditionally, soy sauce is made by fermenting soybeans, salt and enzymes, however be wary because many varieties on the market are made artificially using a chemical process.
