Hello,
From when would you include soy and soy products in a child's diet? I am particularly interested in fermented soy products.
Thank you for your response.
Soy is a specific food primarily for two reasons:
1. It contains a high proportion of antinutritional substances, including phytoestrogens.
2. It is processed into a wide range of derivatives, a significant portion of which falls into the category of heavily industrially processed products.
The combination of these factors is particularly unfortunate for children, prompting the question of whether it is more important to address the quality of products or the frequency of consumption. The advantage of fermented products is the significantly lower proportion of antinutritional substances; on the other hand, most of them contain higher amounts of salt. If you opt for unsalted products (such as flour, tofu, beverages, yogurts...), treat soy as you would other legumes (i.e., include it in your shopping cart as one of the legume representatives from one year of age). In the case of salted foods (flavored tempeh, miso, sauces...), be cautious - although they are qualitatively interesting, increasing salt intake is health-risky for children.
Themes: Soy
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.