Fermentation Does Not Neutrailize the Goitrogenic Effect of Soy — It Makes It Worse!
chrismasterjohnphd.substack.com
Sarah Pope of The Healthy Home Economist alerted me to the fact that Dr. Mercola has been spreading the myth that fermentation destroys the goitrogens in soy. Nothing could be further from the truth. The isoflavones of soy, predominantly genistein and daidzein, are the estrogenic and goitrogenic toxins we are concerned about, and they exist in the unprocessed soybean attached to sugars. We can only absorb the sugar-free form, and there is very little sugar-cutting activity in our intestines able to render these nasties absorbable. Traditional fermentation, however, successfully frees many of these substances from their attached sugars and renders them more absorbable.
Fermentation Does Not Neutrailize the Goitrogenic Effect of Soy — It Makes It Worse!
Fermentation Does Not Neutrailize the…
Fermentation Does Not Neutrailize the Goitrogenic Effect of Soy — It Makes It Worse!
Sarah Pope of The Healthy Home Economist alerted me to the fact that Dr. Mercola has been spreading the myth that fermentation destroys the goitrogens in soy. Nothing could be further from the truth. The isoflavones of soy, predominantly genistein and daidzein, are the estrogenic and goitrogenic toxins we are concerned about, and they exist in the unprocessed soybean attached to sugars. We can only absorb the sugar-free form, and there is very little sugar-cutting activity in our intestines able to render these nasties absorbable. Traditional fermentation, however, successfully frees many of these substances from their attached sugars and renders them more absorbable.