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fermented soy

LibbyBLibbyB
in Food Preparation

I know soy products are very mucus forming and generally avoided by the raw public. But I just read an article (on Dr Mercola’s site – I know he’s controversial to raw foodies, so I want your opinion on this) about the health benefits of fermented soy.

Here’s the article:http://articles.mercola.com/sites/articles/archive/2008/03/27/why-this-type-of-soy-is-better.aspx

What do you make of it? I was never crazy about tofu, but I loved tempeh when I was a standard vegan and I know a lot of raw recipes use miso. What do you think?

Comments

  • TryingrawTryingraw

    I use miso in recipes and drink it hot and I feel great when I do so I don’t worry about it. Technically, not raw though I’m sure.

  • LibbyBLibbyB

    I guess I’m specifically wondering about tempeh. I mean it’s fermented, not cooked, right? And if the Mercola article is to be believed, then the bad things about soy products are evidently removed when soybeans are fermented…so is it okay to eat? Does anyone know for sure if tempeh is raw?

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