fermented soy

Furthermore, when fermented, soy is generally consumed in smaller amounts. The reduction in the intake of soy further minimizes the effects of the anti-nutrients while still providing the protein and flavor benefits of soybeans.Many of the cooking directions for preparing soy are based on conventional Asian cooking directions for soy-based foods. Typically, many of these foods involve fermented soy, which has different properties than non-fermented soy.click here to view more details.

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