Knowledge

Benefits of Fermented Soy

 The humble green soybean, with its resemblance to peas in a pod, may be boiled, soaked, curdled, roasted or fermented to create foods that are staples of vegetarian diets. While tofu, soy milk and edamame are unfermented, tempeh, miso and soy sauce are examples of fermented soy foods. Soy that has undergone fermentation may offer a number of benefits for your health.

Anti-Allergenic

 Soy is among the most common food allergens, along with dairy and tree nuts. However, fermenting soy appears to reduce its allergenic properties. A study by researchers at the University of Illinois and published in “Food Engineering and Ingredients” in 2008 found that allergic reactions to soy were cut by 99 percent through fermentation. The process also appears to increase the availability of the amino acids in soy foods. The researchers noted that fermenting breaks down the protein in soy into small particles that antibodies cannot identify as foreign matter.

https://healthyeating.sfgate.com/benefits-fermented-soy