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According to one study of nine common phytoestrogens in a Western diet, foods with the highest relative phytoestrogen content were nuts and oilseeds, followed by soy products, cereals and breads, legumes, meat products, and other processed foods that may contain soy, vegetables, fruits, alcoholic, and nonalcoholic beverages.
Soy contains phytoestrogens, meaning it has a similar chemical structure to estrogen and can potentially mimic, and increase, estrogen activity in the body. That left people concerned that ...
Highly processed foods made from legumes, such as tofu, retain most of their isoflavone content, and fermented miso, which has increased levels. [1] Soy milk has a much higher concentration of isoflavones than soy sauce, but fermented soybeans show considerably higher concentrations, with tempeh having the highest isoflavone content. [1] [8]
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
People who eat lots of miso and other fermented soy products may get to enjoy them for a long time, according to a Japanese study. Skip to main content. Sign in. Mail. 24/7 Help. For premium ...
A fermented soy product indigenous to the Khasi and Jaiñtia tribes in Meghalaya, India. Tương: Vietnam: A name applied to a variety of condiments, Tương is a fermented bean paste made from soybean and commonly used in Vietnamese cuisine. It may range in consistency from a thick paste to a thin liquid. Yellow soybean paste: China
They are naturally found in fermented foods like yogurt, kefir, cottage cheese, kombucha and sauerkraut. Prebiotics are food for the bacteria and other organisms that live in the gut.
A study by the National University of Singapore showed that Chinese dark soy sauce contains 10 times the antioxidants of red wine. [69] Unpasteurized soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential. [70] [71] Soy sauce does not contain the level of isoflavones associated with other soy products, such as tofu ...