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Research shows fermented foods are beneficial to our microbiome & lowers inflammation.


Lectins are proteins present in many plants. These proteins serve as a defense mechanism for the plant, making predators sick and deterring the predator from trying to eat that plant again. When you ingest lectins, they can damage your digestive system. For example, humans can’t eat raw beans without becoming ill. To eat many beans safely, you must first soak and cook them to break down the lectins. Fermentation is another method of breaking down lectins. When soy ferments, the lectins undergo lysis and become easier to digest. Once these proteins are reduced to polypeptides—shorter chains of amino acids—the nutrients are more bioavailable, meaning your body can absorb them more quickly and fully.

Benefits of Fermented Soy: Fermented soy offers additional benefits over regular soy. One of the most important of these is improved digestibility. To understand this enhanced digestibility, you should first learn about lectins.

In essence, this breakdown is much like a pre-digestion of the food.

Traditional fermentation processes enrich foods biologically with protein, essential amino acids, essential fatty acids, vitamins, numerous antioxidants and phytosterols… which then increases the quantity, availability, digestibility and assimilation of nutrients. Furthermore, fermentation reduces phytic acid (an antinutrient that blocks mineral absorption) and removes the trypsin enzyme inhibitors sufficiently to allow proper digestion and bioavailability.

Learn More From The Published Studies Below:

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