Why Choose Fermented?
Soy is in the legume family, and in its most commonly consumed form it contains estrogen activation factors. For this reason, many health practitioners recommend avoiding it or limiting consumption due to its potential cancer connection. For this reason, soy extracts and fermented soy products are often used in both clinical studies and clinical practice. These types of soy can provide health benefits without potentially activating estrogen.
Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats. Kwon DY, Hong SM, Ahn IS, Kim YS, Shin DW, Park S. Nutrition. 2009 Jul-Aug;25(7-8):790-9.
Key Finding: Kochujuan, the fermented product of red pepper, and soybeans have been reported to modulate energy and glucose metabolism. “The combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance.”*
Effects of fermented soy milk on the liver lipids under oxidative stress. Lin CY, Tsai ZY, Cheng IC, Lin SH. World J Gastroenterol. 2005 Dec 14;11(46):7355-8.
Key Finding: “Consumption of fermented soy milk was positive in lowering total cholesterol and triglyceride accumulation in the liver under CCI(4)-induced oxidative stress.”
Hot flushes and other menopausal symptoms in relation to soy product intake in Japanese women. Nagata C, Shimizu H, Takami R, Hayashi M, Takeda N, Yasuda K. Climacteric. 1999 Mar;2(1):6-12.
Key Finding: “The data support a hypothesis that intake of fermented soy products alleviates the severity of hot flushes.”
*HHI in no way supports or endorses animal testing.