Soy and Protein

Most soy products, even those that are prepared in a traditional fashion, contain enzymes that keep you from benefiting from the protein that you eat with the soy products.

Protease Inhibitors

The particular enzymes found in soy products that prevent you from benefiting from protein are known as Protease inhibitors.  This term is used for any enzyme or anti nutrient that interferes with the working of trypsin and other enzymes whose job it is to prepare the protein found in foods to be taken up in the gut.

These anti nutrients are found in raw, cooked and fermented soy products.  Cooking reduces the amount of these anti nutrients but doesn't remove them completely.  In order for cooking to remove all of the anti nutrients, the length of the cooking would denature the amino acids (proteins are made of amino acids) in the soy and converted them to other toxic substances.

Traditional fermentation of these products, achieves a greater reduction in the anti nutrients but again some are still present.

Modern production methods, especially of tofu, do little to neutralize these protease inhibitors. Yes, that is most of the tofu found on the shelves in the supermarket.

However, the improper processing of tofu, soy sauce and tempeh are small items compared to the amount of soy isolate protein, soy whey, soy lecithin, soy milk, etc., that is added to almost every processed product found in stores today.

  The soy protein is used as an "extender" because of the high cost of meat. These are present in many reshaped burger patties, processed chicken (like the breaded ones you dip in the sauces).

Fast food restaurants proud claim to use textured soy protein. A popular "Mexican" fast food restaurant in South California uses textured soy protein in its meat products. Another restaurant used to be accused of using kangaroo meat in their tacos (probably an urban legend) but that almost sounds better than textured soy protein.

None of these soy products are even prepared with any idea of reducing these toxins.

This doesn't mean that one cannot enjoy an occasional meal with traditionally prepared soy products but be moderate in eating these.  The population most at risk is the vegetarian, vegan, and so called "heart healthy" dieters that substitute meat and animal milk for modern soy products.