Soybeans are a type of legume native to Asia.
Soy has been part of traditional Asian diets for thousands of years. In fact, there’s evidence that soybeans were grown in China as early as 9,000 BC (1Trusted Source).
Today, soy is widely consumed, not only as a source of plant-based protein but also as an ingredient in many processed foods.
However, soy remains a controversial food — some praise its health benefits, while others claim it could be bad for you, as previously noted. Here Brocky Wilson, Food.news, reflects on fermented soy products offering more benefits compared to non-fermented soy options:
“Soybeans are members of the pea family of vegetables and are a staple in various Asian cuisines. This superfood is popular among vegetarians and vegans due to their high-protein content. If you don’t eat meat, eating soybeans and soy products is a great way to get protein into your vegetarian diet.
Soybeans can boost longevity and help prevent anemia, birth defects, heart disease and some types of cancer. If you wish to reap those benefits, choose fermented soy products like tempeh and miso as they offer a greater benefit than their unfermented counterparts.
That’s according to a 2020 study from Japan, which found that eating fermented soy products is associated with a lower risk of premature death. Eating unfermented soy products, on the other hand, is not.
Fermented soy products boost longevity
For their study, researchers studied more than 90,000 men and women between the ages of 45 and 74 to look for connections between different types of soy products and all-cause mortality.
The participants answered questions about their diets, lifestyles and overall health as part of a previous study. After combing through death certificates and residential registries, the researchers found that 13,303 participants had died since the start of the original research 15 years ago.”
Read More … Article Source: https://www.food.news/2021-06-29-fermented-soy-products-offer-more-benefits.html
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