Top

Soy Products

The Dark Side of Unfermented Soy Writings about the soybean date back to 3000 B.C., when the Emperor of China listed the virtues of soybean plants for regenerating the soil for future crops. His praises centered on the root of the plant, not the bean. These ancient writing suggested that the Chinese recognized the unfitness of soybeans for human consumption in their natural form. Now 5000 years later, we are once again catching on to the anti-nutritive qualities of the soybean, and realizing that the only soybean worth eating is one that has been fermented.

 The key to releasing the nutrients of the soybean has been known for thousands of years.

About 1000 B.C. some smart person in China discovered that a mold, when allowed to grow on...