nonfermented

The reduced risk rose to 30 percent when the researchers separated out nonfermented and fermented soy foods (e.g., natto, miso, tempeh), and found that tofu and soy milk were associated with the higher reduction in risk, but "intake of fermented soy foods was not associated with the risk."

Craig Cooper: Soy: When It's Good, When It's Bad, And How To Tell Craig Cooper 2010

Despite an apparent lack of studies comparing the effects of fermented vs. nonfermented soy foods on tumor development in lab animals, studies of miso show that it inhibits breast, stomach and colon carcinogenesis.

Craig Cooper: Soy: When It's Good, When It's Bad, And How To Tell Craig Cooper 2010

The reduced risk rose to 30 percent when the researchers separated out nonfermented and fermented soy foods (e.g., natto, miso, tempeh), and found that tofu and soy milk were associated with the higher reduction in risk, but "intake of fermented soy foods was not associated with the risk."

Craig Cooper: Soy: When It's Good, When It's Bad, And How To Tell Craig Cooper 2010

Despite an apparent lack of studies comparing the effects of fermented vs. nonfermented soy foods on tumor development in lab animals, studies of miso show that it inhibits breast, stomach and colon carcinogenesis.

Craig Cooper: Soy: When It's Good, When It's Bad, And How To Tell Craig Cooper 2010

The reduced risk rose to 30 percent when the researchers separated out nonfermented and fermented soy foods e.g., natto, miso, tempeh, and found that tofu and soy milk were associated with the higher reduction in risk, but "intake of fermented soy foods was not associated with the risk."

Craig Cooper: Soy: When It's Good, When It's Bad, And How To Tell Craig Cooper 2010

Despite an apparent lack of studies comparing the effects of fermented vs. nonfermented soy foods on tumor development in lab animals, studies of miso show that it inhibits breast, stomach and colon carcinogenesis.

Craig Cooper: Soy: When It's Good, When It's Bad, And How To Tell Craig Cooper 2010

“Chemical” Soy Sauce Industrial producers have been making nonfermented approximations of soy sauce since the 1920s, when the Japanese first used chemically modified soy protein “hydrolyzed vegetable protein” as an ingredient.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

A nonfermented imitation called “acid-ified sour cream” is made by coagulating the cream with pure acid.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

“Chemical” Soy Sauce Industrial producers have been making nonfermented approximations of soy sauce since the 1920s, when the Japanese first used chemically modified soy protein “hydrolyzed vegetable protein” as an ingredient.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

A nonfermented imitation called “acid-ified sour cream” is made by coagulating the cream with pure acid.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004