Having spent a significant amount of time in Japan as a youngster, I learned to love Edemame early on. Edemame are soybeans! They are delicious steamed then served, hot or cold with a little salt. Soybeans are super simple to grow but because of that they have been hijacked by Monsanto and destroyed.
By destroyed I mean genetically modified.
While you might think, o that’s no big deal, you might want to think again…
Soybeans, though not usually consumed directly, unless you are a fan of Edemame, find their way into much of our food supply by means of animal feed, the myriad of names it goes by in food flavor enhancers and in oil.
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Here is a brief explanation of why and how GMO soy is being engineered.
Given soy’s centrality to our food and agriculture systems, the findings of a new study published in the peer-reviewed journal Food Chemistry are worth pondering. The authors found that Monsanto’s ubiquitous Roundup Ready soybeans, engineered to withstand its own blockbuster herbicide, contain more herbicide residues than their non-GMO counterparts. The team also found that the GM beans are nutritionally inferior.
In the study, the researchers looked at samples of three kinds of soybeans grown in Iowa: (1) those grown from GM herbicide-tolerant seeds; (2) those grown from non-GM seeds but in a conventional, agrichemical-based farming regime; and (3) organic soybeans, i.e., non-GM and grown without agrichemicals. [read the full article here]
Dr. Mercola has this to say about these fermented products:
Natto is actually a phenomenal food. It’s a fermented soy product that can be a bit challenging to locate, but you can usually find it in Asian food stores. It’s very high in vitamin K2, which is a phenomenal vitamin, much like vitamin D.
Together, vitamin K2 and vitamin D provide a large number of significant health benefits, such as improving bone density and reducing your risk of heart disease and cancer, just to name a few. Natto has probably the highest concentration of vitamin K2 out of any food.
Miso and tempeh do not contain vitamin K2 but they are also fermented forms of soy that are excellent sources of health-promoting natural probiotics.
The fermentation process is what makes the soy a healthy addition to your diet, as it breaks down the goitrogens, isoflavones and other harmful elements in the soy. It’s important to realize that tofu is NOT a fermented soy product, and should not be consumed if you want to avoid the health problems associated with non-fermented soy.
It is also important to understand that while fermented soy is healthier for you, it is not wise to consume it in large quantities because it is still loaded with phytoestrogens, like isoflavones, which can cause detrimental feminizing effects.