Soy Bad, Soy Good – The Pluses of Fermented Soy

By author Anthony J. Cichoke, DC, PhD Let’s face it: times have changed. We’ve adopted a modern lifestyle with faster-paced, more hectic days and, probably more significantly, eating habits that include the consumption of industrialized, processed food. People today are sick. They’re overweight and out of shape. Too many

Enzymes are proteins, composed of amino acids, produced by the human body and by all animals and plants. Enzymes are catalysts that either begin or cause a reaction to speed up. Enzymes are ferments; they help our bodies break down foods. They are at work in any fermentation process

Soy is a hotly debated product among those who promote and sell its nutritional value as well as consumers who eat it. The debate stems largely from the health value of non-fermented soy found in a great many processed foods in relation to those that use the much healthier

If you are free of all the symptoms associated with enzyme deficiency, and at least half of the food you eat is whole and uncooked, and you drink unpasteurized milk (which is most unlikely since it’s not available), you will probably get enough enzymes. If this isn’t the case,

In these days of processed and prepackaged foods, it is important to follow a few simple rules when buying fresh enzyme-rich foods.

Scientists have considered three different theories: Primary active ingredients in complex fermented soy “foods” act synergistically with secondary compounds. Secondary compounds mitigate the undesirable side effects caused by the predominant active ingredients Multiple ingredients act through multiple discrete pathways to therapeutically affect the host. That allows lower concentrations of

One such study of the culturing method involved in the production of the Japanese traditional food miso concluded the culturing process itself led to a lower number and growth rate of cancers. Researchers also found it was not the presence of any specific nutrient that was cultured along with

Many studies have shown traditionally fermented soy, which is the form that is very popular in many Asian cultures, aids in preventing and reducing a variety of diseases including certain forms of heart disease and cancers.

In fact, our bodies contain some 3,000 different types of enzymes that are constantly regenerating, repairing and protecting us. For most of us, our bodies (if they’re healthy) make many of the enzymes we need to function. In addition, many enzymes are also available in the foods we eat,

By author Rob Vaughan Of all the major elements of nutrition, enzymes are the least understood, the least written about and provide the most underestimated contribution to life and health. There are few sources in medical science or nutritional health that offer an in-depth understanding to even begin to

Since our bodies make digestive enzymes to break down food, do we need to have enzymes in our food? Absolutely, beyond the shadow of a doubt, yes, yes, yes! Our bodies have “enzyme potential.” This means that there are only a certain amount of enzymes that our bodies can

Enzymes have been studied since the early 1900s, but even today this is a field of research still in its infancy. In 1930, only about 80 enzymes were known to exist. Today, there are thousands known, and many reactions have been identified for which the enzymes responsible are not

Enzyme supplements fall into one of about four major categories: protease, amylase, lipase and antioxidant enzymes. Protease enzymes break down proteins (such as meat and fish). Amylase enzymes break down carbohydrates (such as bread, noodles and pasta). Lipase enzymes break down lipids and fats, while antioxidant enzymes fight tissue

For the human body, surviving in today’s world is a two-step process. First, the body must maintain proper function, with everything in the body working at an optimal level. Second, the body must be strong enough to fight off the adverse effects of toxins originating from outside the body,