Soy Beans

Soybeans – in their traditional fermented form – have been a staple in the Asian diet for thousands of years.

While these members of the legume family provide a complete protein source, soybeans have estrogenic properties and contain compounds that act as anti-nutrients including trypsin inhibitors and phytic acid. 

Because conventional soybeans are almost always genetically modified and often treated with hexane, it is important to choose organic, fermented soy foods, not processed with hexane including: fermented soy milk, fermented tofu, tempeh, miso and tamari.

Soybeans provide numerous phytonutrients including the isoflavones genistein and daidzein, as well as saponins.

Culinary Caution! Talk with your doctor to determine if soy foods are safe if you have had any type of cancer or if you are having difficulty getting preganant.

Selecting and Storing Soy Beans

Edamame should be refrigerated and used within two days. Frozen edamame will keep for several months. Store dried soybeans in an airtight container for up to 6 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Dairy, No Poultry, No Molds, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber