Understanding Soy and Soy Products
Food sensitivity test results may show different reactions to soy compared to soy-containing products such as tofu and soy milk for a few reasons. First, the test may is also measuring your sensitivity to certain components of soy, such as proteins, rather than the just overall presence of soy. This means that while you may be sensitive to specific components of soy, you may still be able to tolerate soy-containing products that have been processed or refined in a way that removes or alters these components.
Secondly, the composition and processing of soy-containing products like tofu and soy milk can significantly impact their sensitivity potential. Tofu, for example, is made by coagulating soy milk and removing much of the water and certain components of soy. This process may reduce the concentration of certain sensitivity causing substances, making tofu more tolerable for individuals with soy sensitivities. Similarly, store-bought soy milk often undergoes filtration and additional processing, resulting in a lower percentage of soybeans and the addition of fillers and bulking agents. These alterations can potentially lessen the allergenicity of soy milk compared to consuming soybeans directly.
It's also worth considering that everyone's sensitivities can vary. While you may have a sensitivity to the natural format of soy, consuming soy in processed or refined forms like tofu and soy milk may not trigger the same reaction. This could be due to changes in the protein structure or the breakdown of certain compounds during processing.