I have been reading a lot recently about the differences between normal soya and fermented soya. Basically there has been some debate over the past few years about whether soya is truly as good for us as we thought. I have always said that avoiding soya protein isolate, GM soya and processed soya is the best way and to stick mostly to fermented types like miso, tofu etc. Now, it seems that research is also showing that people seem to be far less allergic to soya that has been fermented – in one study 99% less allergic to be precise, which is pretty massive. Moral of the story – stick to good soya, not processed stuff and use only fermented soya isoflavone supplements.