What difference does fermentation do to soya?

I've heard that fermentation of soya can reduce the negative health effects associated with soya. Is there anywhere I can check this claim?

Which products use fermented soya (vs unfermented?)

Tempeh is about the only product I know which is fermented soya. Rhizopus mould is introduced to cooked soya beans, a recipe which originated in Indonesia, if I remember correctly. It is a firm texture and has a nutty flavour. I buy it in frozen blocks from a health food shop (Goodness Direct) but I think it's available in some of the larger Chinese or Asian food shops. I slice it and fry it as a (passable) alternative to bacon for "non"BLT's & fry-ups. It can also be used in spreads, soups & stews as well as being used in salads and sandwiches. The fermentation process produces natural antibiotics and leaves all the goodness of the isoflavines found in soya. It is also a complete protein food that contains all the essential amino acids. Soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and possibly some cancers. The process of making Tempeh doesn't reduce any of the natural fibre of soya and the enzymes produced make it more easily digestable. It can be home made too, but you need to be able to get hold of the tempeh starter. In case you hadn't guessed I love the stuff LOL

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