Overcoming Allergic Reactions To Soy

If you’re allergic to soy, help is on the way. Two University of Illinois studies show that fermenting soy dramatically reduces its potential allergenicity and also increases the number of essential amino acids in soy products, making them a healthy and a safe choice for consumers.”When we fermented soy seeds, flour, or meal by introducing certain microorganisms, inmmunoreactivity was significantly reduced - by as much as 99 percent.

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Filed under: Allergies on March 15th, 2008