It's considered a near-perfect protein, one that's packed with compounds that can fight disease and promote health. Yet a few scientists think the coronation of soy as a miracle food is premature. They claim that while some soyfoods offer distinct health benefits, others pose health risks, particularly to people who consume large amounts of soy. In 1995, Enig and Fallon believed they had found enough research to support certain charges against soy, particularly the concerns over thyroid inhibition, protein digestion, and mineral absorption. Enig and Fallon do not believe all soy products are equally suspect.
Fermentation involves a slow chemical change triggered by bacteria, molds, or yeast.
Enig and Fallon state that this process eliminates soy's problems by making it more digestible and deactivating potentially harmful substances.