View Product Images Fermented Soy Essence

Price: $36.99 Availability: in stock Prod. Code: 454g powder

Jarrow Formulas® Fermented Soy Essence™ utilizes organic soy milk that is fermented (predigested) by the best of the probiotic bacteria, L. acidophilus, L. bulgaricus, L. casei, L. plantarum and
S. thermophilus. The cell wall contents and metabolites of beneficial bacteria used for fermentation promote optimal immune function and intestinal health.

• The fermentation of soy improves the digestibility of soy protein.
Isoflavone bioavailability is enhanced due to the conversion to more
absorbable forms by the bacteria in the small intestine.

• Predigestion makes Fermented Soy EssenceTM superior
to ordinary soy protein.

• Calcium, added during fermentation, is converted to the soluble
lactate form, thereby improving absorption. Each serving of
Fermented Soy EssenceTM provides 325 mg soluble Calcium,
balanced with 160 mg Magnesium, for increased benefit in
preserving and maintaining bones. Additionally, replacing animal
protein with soy protein has been shown to reduce bone calcium loss.

• Folic acid and Selenium support healthy cell replication.

• Bromelain and Papain, enzymes from pineapple and papaya, further assist protein digestion.

• Fermented Soy EssenceTM is Non-GMO (Non-Genetically
Modified Organisms).

Keep out of the reach of children.

Soy Protein and Heart Disease: Consumption of 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

One serving of Fermented Soy Essence™ provides 11 grams of soy protein.

Delicious and All Natural • Nature’s Best Soy Protein

100% natural. Gluten and dairy free. No preservatives, artificial flavors, sweeteners or colors have been added.

This product contains naturally occuring phytoestrogens. Do not take more than 2 servings per day. Do not give to children under 12 years old.


Suitable for vegetarians/vegans.
Do not use for weight reduction.
Use this product as a dietary supplement only.

Ingredients: Organic soy milk yogurt (fermented with L. acidophilus,
L. bulgaricus, L. casei, L. plantarum S. thermophilus, apple pectin,
L-selenomethionine, folic acid and L-methionine), Fibersol-2® (indigestible starch), magnesium citrate, bromelain, papain, lecithin (Non-GMO), natural vanilla flavor and natural fruit extract (Lo Han Kuo, Momordica grosvenorii).

May contain traces of peanuts/nuts.

Yogurt, a fermented (or cultured) cow’s milk product, is considered a “healthier dairy” with many benefits to human health in the West, while the “yogurt” made from soy milk or other fermented soy products do not enjoy the same recognition. 

In Asia, especially Japan and China, fermented soy is widely consumed and found in many more varieties than yogurt in the West. Even though soy was first introduced into the United States in the 1700s, large-scale cultivation did not begin until the 1920s. While the fermented soy products have been in Asian diet for centuries, they are not known to the West until recent years. Traditional fermented soy products include miso, tempeh, soy sauce, and fermented tofu.

The original intention when fermenting soy or dairy is similar, i.e., to preserve or extend the storage time of these foods. Scientific advances in microbiology and nutritional research brings new insights into the nutritional value and the physiological effects of fermented foods. Now, fermentation processes are used to improve the taste of food, enhance the nutritional value and promote health, in addition to their traditional use. In recent years, the health effects of fermented foods are being recognized and more widely promoted in the US.

Fermented foods, such as dairy or soy yogurt, offer many health benefits. These benefits include easier digestion of the product, enhanced nutritional value, reduced lactose intolerance (dairy products), stimulation of host immune response, improvement of the microflora balance of the intestinal tract, and the support of cholesterol metabolism. 

Fermented soymilk is a newer addition to the conventional list of fermented soy products, and sometimes utilizes several different stains of beneficial bacteria in one product to achieve extra health promoting properties. The first patent on the preparation of “soy-yogurt” was issued in 1963, using a bacteria

S. thermophilus.

The most commonly used cultures in dairy and soy yogurt include: L. bulgaricus and Streptococcus thermophilus. Since these two bacterial strains are quickly killed in the stomach, other species of beneficial bacteria such as Lactobacillus acidophilus, L. casei, and L plantarum can be added to the culture because sufficient numbers of these species can survive passage through the intestines. These later species are indigenous to the gut, but L. bulgaricus and S. thermophilus are not. In the meantime, the metabolites of all of these bacteria provide synergistic health promoting effects.

Benefits of Fermentation

Improves the bioavailability of isoflavones: Isoflavones, which are found primarily in soy, are a subclass of

flavonoids. The isoflavones in soy are of 3 types, with each type being present in 4 chemical forms, for a combined total of 12 isomers of soy isoflavones. b-glycoside isoflavones like genistin, daizin and glycitin are bound to a carbohydrate.  Genistein, daidzein and glycitein refer to the aglycone (“free”) forms of these same isoflavones (i.e., the same core structure with no carbohydrate molecule attached). One of the jobs of our friendly bacteria is to break the bound-up forms into their free forms, which are easier for the body to absorb. Studies have shown that the absorption of free isoflavones is 2-5 times greater than their bound forms. T. Izumi et al (2000) found that the free isoflavone forms are absorbed faster and in greater amounts than the bound forms in humans. After 2 and 4 weeks, the plasma concentration of isoflavones remained >100% higher after ingestion of free forms than of bound forms. In non-fermented soy foods, the isoflavones exist mostly as the bound form, whereas in fermented soy products such as fermented soymilk, the “free” form dominates. This is because the friendly bacteria that ferment the soy do the same job as the friendly bacteria in your digestive system, breaking the bound forms down into their free forms.   Xu et al found that the intestinal probiotic quality played a major role in determining absorption of isoflavones from foods.

Assists in digestion of protein: During the fermentation, bacteria produce protein-digesting enzymes called proteases. These enzymes digest protein molecules partially, which leads to an increased protein digestibility in the body. Fermentation also creates new proteins as the friendly bacteria consume the carbohydrate in the original soy food. It has been observed that upon the fermentation of soymilk, the essential amino acid content, such as lysine, methionine and phenylalanine, increases. This partial digestion of soy protein is especially beneficial for those who have weak digestion or difficulty in digesting soy protein.

Provides more soluble calcium: One of the differences between soy protein and animal protein is that soy protein helps conserve bones via reducing bone calcium loss. Replacing animal protein with soy protein has been shown to have positive effect on bone density. However, soy protein itself is not a significant source for calcium. Calcium fortification during the fermentation increases the calcium level of the soy product.  Fermentation process also converts fortified calcium to the organic, more soluble form, calcium lactate. The result of the above is a synergistic effect in preserving and building bones.

Enhances intestinal health: There are many types of bacteria in your digestive system. Some are beneficial, but others are either neutral, or even harmful. When there is an imbalance of these bacteria, undesirable health conditions can occur. During fermentation, probiotic bacteria produce beneficial substances such as organic acids (lactic acids, etc) and bacteriocines (bulgaricin, plantaricin, and lactacin). These metabolites play a significant role in fighting off unhealthy bacteria and neutralizing some of the toxins they produce.

Supports immune system: Bacterial cell walls contain a group of substances, called peptidoglycans. Studies have shown that these peptidoglycans help support immune function, indicated by such response as the stimulation of immunoglobulin production.

Fermented Soy utilizes Organic and GMO-Free soymilk, and is fermented with 5 strains of probiotic bacteria, L. acidophilus, L. bulgaricus, L. casei, L. plantarum and S. thermophilus. It provides all the “soy factors” in a delicious and convenient way. Each serving contains 90mg isoflavones (genistein/genistin, daizein/daizin, glycitein/glycitin), plus naturally occurring soy saponins and IP6 (inositol hexaphosphate).

Plant source digestive enzymes, bromelain and papain, are added to help protein digestion. Calcium is added during the fermentation to buffer and extend the fermentation time. The final form of calcium in Fermented Soy, at 325 mg per serving, is calcium lactate, a more soluble calcium form.

The US FDA has authorized a health claim linking soy protein with a reduction in heart disease. That is, “Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.” One serving of Fermented Soy provides 11 grams of soy protein.

Fermented Soy is a complete source of essential amino acids and suitable for vegetarians and vegans.

References

Ariyama, H:  Process for the manufacture of synthetic yogurt from soybean, US Patent 3,096,177, 1963.

Chandan, RC: Yogurt: Nutritional and health properties.  1989, National Yogurt Association.

Izumi t, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M.:Soy isoflavone aglycones are absorbed faster and in higher amounts than their glycosides.  J. Nutri., 2000, 130:1695-1699.

Liu, KS: Soybeans—Chemistry, technology, and utilization. 1999, Aspen Publishers, Inc., pg. 218-296.

Rao, DR and Pulusani, SR:  Amino acid composition and nutritional implications of skim milk and soy milk fermented by various lactic cultures, Institute of Food Technologists 82 Program, 42nd Ann. IFT Meet., Las Vegas, 1982.

Stewart-Trll, DES:  The immunological activities of bacterial peptidoglycans.  Ann. Rev. Microbiol.,  1980, 34:311-340.

Xu X, Harris KS, Wang HJ, Murphy PA, Hendrich S. Bioavailability of soybean isoflavones depends upon gut microflora in women. J Nutr. 1995 Sep;125(9):2307-15.

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