Bio-Foods, Ltd.



SOYNATTO™ FERMENTED SOYFOOD

REDUCED ALLERGENICITY

PLUS

IMPROVED NUTRITIONAL VALUE

What is SOYNATTO™?

Whole-Food Soy (ground and pressed - no chemical partitioning or extraction) fermented with nutritional Saccharomyces cerevisiae yeast.  

It is a rich source of protein (considered higher quality than other plant proteins), isoflavones, vitamins, minerals, fiber, beta glucans, etc., without the high levels of salt other fermented soyfoods typically contain (see attached).

Are Soybeans Allergenic?  What Causes it?

Yes, to about 0.5% of the US population.  In a nutshell, small regions of allergenic proteins known as epitopes cause an IgE-mediated allergy by strongly binding to receptors on human mast cells and basophils and react with antigens to release inflammatory agents from the cells.1

Can Epitopes be Neutralized?

Yes.  Fermentation has been demonstrated to reduce these antinutritional factors. 1

Are they Neutralized in SOYNATTO™?  Can that be Tested?

Yes, presence of active epitopes can be measured by a test called an Enzyme-Linked Immunosorbant Assay (ELISA).  Recently, a respected independent laboratory performing an ELISA test on SOYNATTO™ reported active epilopes were not detected.  

Does Yeast Fermentation have other Advantages?

Yes.  Nutritional yeast fermentation boosts the content of natural vitamins, minerals, beta glucans, and many other health promoting nutrients.  

Fermentation “pre-digests” the native soy, aiding digestibility.

Fermentation “potentiates” isoflavones, the key antioxidants in Soy, by removing a sugar from the molecule that prevents them from working.  It’s like removing a cork that was stuck on your house key, preventing it from fitting into the door lock.

Fermentation decreases phytates, improving bioavailability of minerals.

Fermentation has been demonstrated to improve bioavailability of nutrients in soy.

Soy is Important for Nutrition.  Is it Indicated for Other Positive Effects on Health?  What have Researchers Found?

Soy protein was found to lower circulating LDL-cholesterol levels, and may modestly lower blood pressure. 2

There is evidence that isoflavones alleviate hot flashes and improve arterial health in menopausal women. 2

Soy may help women under the age of 65 with cognitive function. 2

Soy has been linked with lower risk of breast and endometrial cancer in studies. 2

References:

1. Weihua Wade Yang, Elvira Gonzalez de Mejia, Huanyu Zheng and Youngsoo Lee (2011). Soybean Allergens: Presence, Detection and Methods for Mitigation, Soybean and Health, Prof. Hany El-Shemy (Ed.), ISBN: 978- 953-307-535-8, InTech, Available from: http://cdn.intechweb.org/pdfs/19760.pdf

2. Kathleen Doheny,Benefits of Soy: A Mixed Bag, Expert Panel Concludes Soy Helps Menopausal Symptoms, May Lower Cancer Risk, Help Cognition https://www.webmd.com/food-recipes/news/20110630/benefits-of-soy-a-mixed-bag#1