Herbal Medicine Treatment

Fermentation of Soy Products

There are many soy products are the result of fermentation, such as tempeh, natto, miso, shoyu.

Fermentation of Natto
Natto is a traditional Japanese food for over a thousand years. Natto are soybeans that are fermented by bacteria Bacullus subtilus natto. Natto has a smell of ammonia caused by fermentation des amino acids. During the fermentation of natto produced a viscous and sticky polymer (polyglutamic acid) that make Natto is very viscous. Because of this odor and appearance, natto is not as popular. During the fermentation of natto, Bacillus produces enzymes, vitamins, amino acids and other nutrients unique to natto. Some of the beneficial effects of natto include prevention of heart attacks, cancer, osteoporosis and intestinal infections. The bacteria Bacullus subtilus natto has a powerful enzyme that can dissolve blood clots.

Miso Fermentation
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What are the benefits provided by the tempeh?

The health benefits of tempeh are numerous. In contrast, other soy foods, tempeh is completely made from soybeans. On the other hand, tempeh fermentation changes the properties of soybeans. Parlo both the tempeh has the following additional properties:

High in fiber – One serving of tempeh contains more fiber than what people consume in a day. Fiber is essential for healthy digestion and to prevent some chronic diseases.

Tempeh is easy to digest – Tempeh is a great choice for people who have difficulty digesting high protein foods such as beans and legumes and soy foods such as tofu. The process of fermentation, the softening of soybeans, while the enzymes produced by mold predigestion much of the basic nutrients. Rhizopus molds produce phytase enzyme phytase that the crack thereby increase the absorption of minerals such as zinc, iron and calcium. The fermentation process oligosaccharides reduces greatly, making the beans are difficult to digest for some people. Studies have desmostados the tempeh is essential to not cause flatulence and their might not produce more gas than any vegetable based food.
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What are isoflavones?

Isoflavones are phytochemicals which are compounds found in plants. They are also a type of phytoestrogen that resembles human estrogen in chemical structure weaker. Simulating human estrogen in certain parts of the body, isoflavones provide many health benefits that help prevent disease. Isoflavones found in soy beans peas and other legumes. However in soybeans is where the greatest concentration of these compounds.

Effects of isoflavones on health

Improving the condition of the bones – has been shown that consumption of isoflavones, reduces the loss of calcium in the bones, based on the animal model of osteoporosis, suggests a beneficial role in preventing osteoporosis. In addition, soybeans have a relatively high calcium content. It is also interesting to note that soy protein appears to cause less loss of calcium in the human body compared with protein sources that cause poor daily calcium and bone breakdown at high levels. Medications prewritten synthetic ipriflavone and isoflavones in Europe, are metabolized in the body, transforming them into daidzein and have a powerful effect in decreasing bone in the post-menopausal women.

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Isoflavones in soy

Soy contains many isoflavones, but the most beneficial are genistein and daidzein. The soy bean contains about 200 mg of isoflavones per 100 grams.

Reduces the risk of cancer

Epidemiological Studies suggest that Asian diets may provide protection for hundreds cancers including those like the bosom cancer, prostate and colon. The action of isoflavones as weak estrogens, estrogen can bind certain receptors and block certain effects of estrogen such as promoting the growth of cancer cells. Tamoxifen is a prescription medication to treat breast cancer, is of course has to act as an anti-estrogen joining the estrogen receptor and “Blocking” the effect of estrogen on growth of cancer cells. Women who use tamoxifen have a lower incidence of breast cancer and a 30-40% reduction in the growth of cancer cells in breast cancer. Soy Isoflavones are chemically similar to Tamoxifen and therefore can also reduce the risk of hormone-dependent, via the same mechanism “Estrogen – block.”

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Soy is one of the healthiest foods on Earth. A full assessment of all benefits, could easily fill a large book. The key points about the benefits of soy are related by its excellent protein content, high in essential fatty acids, numerous vitamins and minerals including isoflavones, saponins and fibers. The soy bean contains a large amount of nutrients and phytochemicals, this is related to a host of health benefits.

Health Benefits of Soy

The decreases of the symptoms of menopause – The products of soy isoflavones appear to reduce symptoms of menopause, especially hot flushes.

Reduce the risk of certain cancers – Use soy products decreases breast cancer risk. Soy products may also reduce the risk of colon cancer and prostate cancer. Tempeh anticancer action is attributed to the isoflavones. Isoflavones have antioxidant properties that help prevent the oxidation of DNA. Isoflavones also inhibit the oxidation of DNA, and also reduce the rate of growth of cancer cells.

Rich in healthy soy protein – (more…)