Fermented Soybean

Latin name: Sojae praeparatum
Chinese name: dan dou chi

What is Fermented Soybean?
Soybeans have been used as a replacement for protein in vegetarian and other diets for centuries. The cultivation of the soybean dates back 3,000 years, and it was first recorded that soybeans were used as a replacement for meat in the sixth century CE. For use in herbal medicine, the soybean must undergo a fermentation process, which includes press-steaming, fermenting, and then drying the bean in the sun. Soybeans are used in a variety of food products including tofu and tempeh.

What are the health benefits of Fermented Soybeans?
When used in traditional Chinese medicine, fermented soybeans are affiliated with the stomach and lung meridians and are used to aid digestion and relieve stuffiness and congestion in the chest. Fermented soybeans are used in the treatment of cancer-related symptoms including reducing the risk of prostate, stomach, and breast cancer and for counteracting the effects of chemotherapy and other forms of radiation. They are also used as a calming agent and help treat restlessness, irritability, and vexation. Fermented soybeans are used to help improve sleep. Other conditions treated with fermented soybeans include fevers and menopausal symptoms.

More information about the healing powers of Soy can be found in the Food section and more information about the healing powers of Nattokinase can be found in the Supplements section.

Where can I find Fermented Soybeans?

Fermented soybeans can be found online, in Asian markets, specialty stores, and some supermarkets. They are available whole, or in paste and powder forms.

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This entry was posted in Foods, Herbs, Natural Health Dictionary, Supplements, Vitamins and Nutrients.