Vegging Out

First, know that fermented has nothing to to with alcohol in this article! Fermented soy has been eaten in the Asian world for years with great results. None of the effects that I wrote about yesterday apply here. Now comes the issues of what is fermented soy, how do I use it, where do I get it.

Fermented soy creates a food source that does, indeed, aid in avoiding cancer. It also stops the effect of phytic acid on the body and increases the availability of isoflavones. The fermentation also creates the probiotics-the “good” bacteria the body is absolutely dependent on. This helps the quantity, availability, and digestibility of nutrients in the body. It also increases the assimilation of the nutrients.

Here are some sources for fermented soy. Miso is s a thick paste that can be used for sauces and spreads. It is also mixed soup stock to serve as miso soup. Natto is made from fermented soybeans. It has a string appearance and a strong aroma. It is often served on rice for breakfast. Tempeh is somewhat like tofu as it is versatile and can be used in many different ways.

Soy sauces are fermented. You can also find some sources of tofu and soy milk that are fermented. Healthfully speaking, it is worth the search. All of these products aid the body and have increased levels of protein without having to add animal products.

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