I know that, in general, soy is pretty nasty stuff. I wonder, though, about tofu. I heard somewhere that since tofu is fermented, the typical caveats and criticisms that apply to soy don't apply. But I also heard someone claim that modern soy fermentation techniques complicate the issue. I haven't been able to find a clear statement on this issue. Any paleohackers out there know something about this?
I've made tofu in the past (my vegan days), and I can assure you most tofu is not fermented. You make soy milk out of dried, soaked soy beans and add a coagulant, then press it into shape (like you would a fresh cheese).
Tempeh, miso, and tamari are fermented. (I have not tried, and will never try, natto, but those others are pretty good in my past experience.)
Tofu is NOT fermented, but these soy products are:
Tempeh - fermented soybeans made into blocks. Watch out bc sometimes it includes grains.
Miso - fermented soybean paste. Usually used as a soup stock (ie. miso soup).
Natto - whole fermented soybeans. It has a strong smell and is kinda slimy.
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