I’ve been having problems understanding this whole soy thing myself, and when I started researching fermented and unfermented soy and reading all the labels on things I eat, I was shocked to see how much bad soy I was eating!

One question I have are “Organic Sprouted Soybeans” safe? I can’t tell if sprouting a soybean has the same effect as fermentation and I can’t find any conclusive information.

It’s really frustrating to find soy in everything these days, it’s getting hard to eat anything.

My understanding is that, until the present generation(s), people have NOT eaten massive slabs of tofu as a primary protein source. Tofu was traditionally used as a delicacy or a condiment. Like many condiments, tofu may not be completely healthful. Large amounts of tofu is believed to significantly impact our endocrine system and hormone levels in a negative way. Organic tempeh may be a wiser choice for all of those great vegetarian recipes as a replacement for tofu if optimal health is our goal.

Why tofu is mentioned harmful? Japanese and Chinese have been eating tofu for centuries.Also Buddhist have been using it to imitate meat in foods. Is´t this a bit controversial also ???