Doctor's Note

Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on soy. Also, there are 1,449 other subjects covered in the rest of my videos--please feel free to explore them as well!

For some context, please check out my associated blog post: The Best Foods: test your nutrition knowledge.

  • Michael Greger M.D.

    Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on soy. Also, there are 1,449 other subjects covered in the rest of my videos–please feel free to explore them as well!

  • http://www.wellhappypeaceful.com David Schmidt

    Dr., is there any research that you could share regarding Sprouted Tofu?
    Thanks in advance.

  • walfaro

    Dear Mr. Schmidt: Thank you for submitting this interesting question. According to research, products from sprouted varieties of soybeans have shown an increase in protein of 7% in soymilk and 13% in tofu across varieties; a reduction in fat of 24% in soymilk and 12% in tofu; in trypsin inhibitor of 73% in soymilk and 81% in tofu; in phytic acid of 59% in soymilk and 56% in tofu across varieties. You can read the abstract of the study following this link: http://www.springerlink.com/content/0136475516828541/

  • Toothferry

    THANKS.

  • Michael Greger M.D.

    For some context, please check out my associated blog post The Best Foods: Test Your Nutrition Knowledge!

  • Guest

    Can you make a more detailed video about soy products? From my own research and this site, I’ve concluded that soy is good for you, but that processed soy is not. Stuff like soy protein isolate is actually harmful because it helps tumors grow (I think Toxins pointed this out in another comment section). But soymilk is okay? From the video above, it also seems like fermented soy like tempeh and edamame are good sources as well. Thanks!

    • http://www.thecompassionit.com/ Lauren

      Thanks for your request- we have some more recent videos about soy if you do a quick search. A good rule of thumb is to stick to whole foods, whether they be soy or otherwise, and always consume organic soy products. Soy protein isolate does not have the same benefits as whole soy products. Soy milk is a whole food, as are tofu, tempeh and edamame.

  • Guest

    I came across some statements from someone identifying as a nutritionist saying only fermented soy, like miso, tempeh and natto, is healthy, and unfermented soy such as soymilk causes allergies, can affect thyroid function, and is “strongly linked to a host of auto-immune diseases such as Hashimoto’s thyroiditis as well as hypothyroidism.” The person goes on to say, “Eating unfermented soy in a strictly vegetarian diet actually increases the risk of mineral deficiency including calcium, magnesium, copper, and zinc and the consequent vitmain D deficiency. This is due to the antinutrients present in soy. For example, fresh soy contains phylates, an antinutrients which blocks the body’s absorption of minerals from the gastrointestinal tract. It also contains enzymes inhibitors that reduce protein digestion. Some evidence even suggests that processed soy protein contains carcinogens such as nitrates. … Humans need phosphorus and magnesium to build bones, not calcium! Our body makes the bone building minerals within.” Do these statements have merit, based on peer-reviewed research?

    • http://www.thecompassionit.com/ Lauren

      It’s great that you’re skeptical about the anti-soy lobby. Soy is a healthful bean, that can help prevent and manage a variety
      of diseases. Always go for whole, organic soy foods.

      Regarding thyroid function, please see our response to a similar question here: http://nutritionfacts.org/questions/can-soy-suppress-the-thyroid/

      While phytates inhibit the absorption of certain nutrients to a degree, (phytates are present in quite a few plant based foods, including beans, whole grains, nuts and seeds) they also serve as potent cancer-preventative phytonutrients. See our video: http://nutritionfacts.org/video/phytates-for-the-treatment-of-cancer/

  • Ronald Chavin

    Not all fermented soy foods are equally healthy for us to eat. Natto is the only soy food healthier for us to eat than edamame. Tempeh is LESS healthy for us to eat than edamame. Here’s why:

    In sharp contrast to the fungus used to ferment tempeh, Rhizopus oligosporus, which inhibits most of the beneficial bifidobacteria and lactobacilli, Bacillus subtilis natto protects and feeds both the bifidobacteria and lactobacilli:
    http://books.google.com/books?id=WfjPq9dfTuMC&pg=PA237&lpg=PA237&dq=&source=bl&ots=IB4U4tZO4y&sig=woGnpVR-tw8oaKDu5iRBUQL7i24&hl=en&sa=X&ei=0-l3Ud3eHav9iQL98IGoCw&sqi=2&ved=0CEcQ6AEwAg#v=onepage&q=increased%20number%20bifidobacterium%20all%20lactobacilli&f=acidophilus
    http://www.ncbi.nlm.nih.gov/pubmed/11068675

    Bacillus subtilis natto strongly inhibits not only pathogenic viruses (including Rotavirus), pathogenic fungi (including Candida albicans and various Rhizopus species), and pathogenic Gram-negative bacteria (including Escherichia coli, Salmonella typhimurium, Shigella flexneri, Campylobacter jejuni, Campylobacter coli, and various pathogenic Enterobacteriaceae, including various Yersinia, various Klebsiella, various Proteus, various Serratia, and various Citrobacter) but also pathogenic Gram-positive bacteria (including Staphylococcus aureus, Streptococcus pneumoniae, Clostridium perfringens, and Clostridium difficile):
    http://www.ncbi.nlm.nih.gov/pubmed/22417435
    http://www.ncbi.nlm.nih.gov/pubmed/20810679
    http://j-nattokinase.org/en/jnka_nattou_02.html
    http://www.ncbi.nlm.nih.gov/pubmed/19320951
    http://www.ncbi.nlm.nih.gov/pubmed/23031615
    http://www.ncbi.nlm.nih.gov/pubmed/21840798

    Eating natto will remove the calcium in our arteries and put that calcium back into our bones, where it will prevent future bone fractures. No other food and no prescription medicine can reverse arterial calcification. About half of all people who suffer from heart disease have calcified arteries when examined by chest X-ray. Scientific studies indicate that people who swallow statin drugs will worsen the severity of their arterial calcification:
    http://www.ncbi.nlm.nih.gov/pubmed/22875226
    http://www.ncbi.nlm.nih.gov/pubmed/11369171
    http://j-nattokinase.org/en/jnka_nattou_03.html
    [Swallowing statin drugs will also tend to deplete the human body's reserves of coenzyme Q10].

    The nattokinase (subtilisin) that is manufactured by Bacillus subtilis natto not only kills the bad bacteria but it also melts away existing blood clots and prevents future blood clots in humans better than any other natural substance contained in any food:
    http://www.ncbi.nlm.nih.gov/pubmed/2123064

    Unlike all other soy foods, which tend to cause weight loss, tempeh will tend to cause weight gain by inhibiting most of the good bacteria. Fatfree plain yogurt, soy yogurt, and natto will tend to cause the most weight loss because the good bacteria that these 3 foods promote will manufacture numerous beneficial chemicals, including propionate, acetate, and butyrate:
    http://nutritionfacts.org/video/boosting-good-bacteria-in-the-colon-without-probiotics/

    The beneficial chemicals manufactured by Bacillus subtilis natto [but not bifidobacteria or lactobacilli] include vitamin C, vitamin PQQ, vitamin K2/MK-7, vitamin K2/MK-8, nattokinase (subtilisin), hyaluronic acid, and coenzyme Q10. People who eat natto will dramatically lower their risk of death from heart disease, cancer, osteoporosis, dementia, blood clots, stroke, kidney failure, high blood pressure, obesity, and a dozen other killer diseases.
    The majority of the bad bacteria are Gram-negative. Inflammation-causing bacterial endotoxins come mostly from the Gram-negative bacteria in our foods and also partly from the Gram-negative bacteria in our intestines. Eating tempeh (instead of natto) would fail to kill any of the Gram-negative bacteria and, in fact, might cause them to multiply faster because most of the beneficial Gram-positive bacteria would be inhibited:
    http://nutritionfacts.org/video/the-leaky-gut-theory-of-why-animal-products-cause-inflammation/
    http://en.wikipedia.org/wiki/Gram-negative_bacteria
    http://www.marlerclark.com/ashville-salmonella-outbreak-recall-tempeh-smiling-hara/
    http://triscience.com/General/evaluation-of-the-microbiological-safety-of-tempeh-made-from-unacidified-soybeans/doculite_view
    http://en.wikipedia.org/wiki/Rhizopus_oligosporus
    http://en.wikipedia.org/wiki/Rhizopus_nigricans
    http://highstrangeness.tv/0-11249-tiny-mushrooms-blamed-for-hundreds-of-deaths-in-china.html

    • Ronald Chavin

      Nattokinase (subtilisin) works well in humans, not only in dogs:
      http://www.ncbi.nlm.nih.gov/pubmed/19358933remarkably well

    • Ronald Chavin

      Nattokinase (subtilisin) works well in humans, not only in dogs:
      http://www.ncbi.nlm.nih.gov/pubmed/19358933

    • LarryM

      Ronald, what do you think about Miso? Would it have these same beneficial properties that natto does, or could Miso have some of the potentially harmful qualities as those you mentioned that tempeh has in regards to gram-negative and gram-positive bacteria? Thank you for any ideas on this.

  • http://www.heartyvegan.com/ Becky Taylor

    Woot, Tempeh! We make Tempeh locally in Austin, Texas.. http://www.heartyvegan.com

  • polly gloudemans

    Which soy milk products are fermented? Kirkland is what I drink. what about other soy fermented vs non fermented products?

    • http://www.thecompassionit.com/ Lauren

      Soy milk is generally not fermented, but soy milk is still a healthful, whole food. Always make sure to buy it organic and sugar free. Westsoy unsweetened is a tasty, healthful brand, as is Whole foods 365 organic.