One of my dad's crazy vigour books say that fermented soy have adjectives the benefits of fresh soy short the supposed "anti-nutrients" and other harmful substances within fresh soy. The book is not a enormously reliable source (it's not even written by a doctor or nutritionist), but I've hear profoundly just this minute in the order of the danger of intake too much soy, especially within women. Should I simply chomp through fermented soy instead? References please. Thanks :)
Answers:
Without fermentation you will be exposed to excessive
amounts of phyto-toxins and phyto-hormones.
Unfermented soy is a low- order poison.
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Answers:
Without fermentation you will be exposed to excessive
amounts of phyto-toxins and phyto-hormones.
Unfermented soy is a low- order poison.