Fermented beverages have no place in our daily diet.
The fermentation process used in these beverages converts isoflavones into a form where they can be absorbed quickly and efficiently in our upper intestine. If ingested in the unfermented form, they need to rely on the bacteria that naturally live in our large intestine to convert them into their free form so they can be absorbed by our body. Interestingly, the administration of antibiotics has been found to abolish this process. A major contributor to the cancer process is long-term exposure to environmental elements, particularly free radicals, that damage cellular DNA and deplete our body of protective antioxidant nutrients. Isoflavones are all very effective antioxidants, therefore combat the adverse effects caused by free radical activity.