[EllaC]

fermented soy stops the effect of phytic acid and increases the availability of isoflavones. The fermentation also creates the probiotics--the "good" bacteria the body is absolutely dependent on, such as lactobacilli--that increase the quantity, availability, digestibility and assimilation of nutrients in the body.

I have non gmo fermented miso in the hopes that the above applies!!! And to be cautious I ALSO make a point of consuming a lot of kelp based foods/supplement to support my thyroid on the chance that soy (fermented or not) does infact affect thyroid function negatively.

Those two combined I think "may" be the reason the pockets around the world who have the most centaurians consume both as staple part of their diet.

One would hope anyway...