Fermented Soy Nutrition Bars
The Health Benefits of Fermented Soy
FERMENTED SOY - our fermented soy is comprised of cooked organic soy bean that is fermented (predigested) by the best of the probiotic bacteria: L .acidophilus, L . bulgaricus, L . casei, L . plantarum and S. thermophilus. Beneficial bacteria used in fermentation yield healthy cell wall contents and metabolites that promote optimal immune function and intestinal health.
The fermentation of soy improves the digestibility of the soy protein. Isoflavone bioavailability is enhanced by the bacteria in the small intestine due to its conversion to more absorbable forms.
In traditional Asian fermented soy foods, the fermentation process converts glycone forms of isoflavones into the aglycone form. Research has shown that Oriental women, who consume much more of these fermented soy isoflavones than other populations, have a greatly reduced instance of breast cancer than their Western counterparts. Thus, there is great interest in the function of fermented soybeans in preventing cancer, not only of the breast, but also cancers of the prostate, colon, lung, skin, and blood. Intake of soy isoflavones has also been found to be supportive of bone health by inhibiting the loss of minerals.
Our Soy isoflavones are 98% aglycone form due to the special fermentation process used to convert our soy. This means that nearly 100% of the available isoflavones, and their health benefits, are available for absorption into the human body.