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Soy is one of the most difficult legumes to digest, as it has powerful enzyme inhibitors. Enzymes are some of the natural chemicals the body uses to break down the foods we eat. As the name implies, an enzyme inhibitor makes it harder for our body to break down food.
Fermentation processes neutralize these enzyme inhibitors, making traditional soy foods such as miso, tempeh, and natto much easier to digest. While these forms of soy do exist in the American diet, they account for a tiny portion of the soy we consume.
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