Two new studies have show that fermenting soy dramatically reduces its potential allergenicity, and also increases the number of essential amino acids in soy products.
When soy products were fermented, immunoreactivity was reduced by as much as 99 percent, according to tests that compared the blood plasma reactions for both fermented and unfermented soy products.
Fermentation had also improved the essential amino acid composition in the soy products and produced new peptides that may be beneficial. This was attributed to partial digestion of large soybean peptides by enzymes secreted by the microorganisms used in fermentation.
* Science Daily March 6, 2008