Minutus

Isn't there a difference between soy-puddings and soy
milk, on one hand, and fermented soy products like
tofu, tempeh, natto, on the other hand? Why Chinese
and Japanese are not all seriously ill if they eat
fermented soy products regularly (and many hundreds of
years)?
I really heard that soy milk and pure soy is hard to
digest, but what about fermented products?

Michael

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i have read that the fermented products are
healthy to eat--and only the femented soy products.
that soy is not an edible plant product.
the common reference to the japanese who eat soy
implies that it is a major food stuff. but most
recipes call for very minimal amounts of tofu, not
the 4 or 8 oz pr day that this country's agri-corp
businesses are now promoting.
tanya

Personally, I cannot handle *any* non-fermented soy (tofu, soy milk,
even "isolated soy protein" in certain "health foods"; even soy oil)
without very quick and disturbing ill effects; but I found out only in
the last few years, that fermented and sprouted soy do not seem to
cause me any trouble at all! Whew, what a revelation... So I would
say emphatically, yes, there *is* a difference. Now if that fermented
soy is made from GMO product, there may still be other problems from
it... And whether the problem of hormone imbalance is also dealt with
by fermenting or sprouting, that I don't know.
Shannon