What is the difference between fermented and not fermented soy???

Question

which one is more healthy?

Answer 1

unfermented is healthier and probably tastes better.  Fermentation means that is it rotten but still edidble

Answer 2

The unfermented soy category is a most problematic one. It includes soy products, such as tofu, bean curd, all soy milks, soy infant formulae, soy protein powders.

In order to derive some benefit from soy, consuming only fermented soy products - such as organic miso (mugi barley and genmai miso are the best), organic tempeh, soy sauce or tamari and natto - is the way to do it. This is because the phytic acid, which is inherent in soy beans, has been neutralized in the process of fermentation. Consuming fermented soy is very beneficial in recolonizing the friendly bacteria in the large intestine, which neutralizes the ‘unfriendly’ bacteria and allows for greater general assimilation of foods and nutrients.

So, fermented soy is of benefit and unfermented soy is not. It is not only soy that needs to be fermented but whole-grains as well. In fact, grains (apart from millet, buckwheat and couscous) and legumes are best consumed after soaking them for 48-72 hours prior to cooking, which allows fermentation to take place. The soaking of grains and beans is also advocated in the principles of macrobiotics, which is very popular amongst vegetarians. Yet many vegetarian restaurants do not have time or forget to incorporate this very important process in their vegetarian cooking and thus people who regularly eat out at vegetarian restaurants might develop severe mineral deficiencies due to the large consumption of phytic acid in their diet

Answer 3

I bet fermented soy is more healthy than not fermented soy, maybe you can give it a shot.