Talk:List of fermented soy products

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Food and drink

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(Untitled)[edit]

The points made in this article are biased and speculative. I can find no legitimate medical source calling soy "toxic" or advocating that only specific forms of soy should be consumed; while studies are mixed as to whether or not soy reduces or increases the risk of specific cancers, the FDA currently endorses the claim that 25 grams of soy protein a day may reduce the risk of heart disease.

This article needs major cleanup, or deletion.

Many of these issues have already been discussed or considered at the Talk:Soybean page. Please refer there. PubMed articles addressing these issues are linked towards the bottom. --Chinasaur 21:15, 16 January 2006 (UTC)[reply]

On further reflection, I'm cutting this stuff and trimming the article way down. If you want to argue about the benefits or dangers of soy, please refer to Talk:Soybean. As it is, I point out that the old version of this article is: 1) poorly formatted, not in the style used by a typical wikipedian 2) almost completely anonymously contributed 3) largely redundant with other articles 4) advertises a particular book rather spammily. Come to your own conclusions. --Chinasaur 21:28, 16 January 2006 (UTC)[reply]

Soy yogurt[edit]

Can soy yogurt be considered a fermented soy product (in the sense used here)? —Preceding unsigned comment added by 92.230.51.109 (talk) 21:00, 15 November 2010 (UTC)[reply]

please add tofu misozuke[edit]

tofu misozuke, a fermented soy product with a long history. originates in Japan, here's one citation: http://www.rauom.com/goodies/tofu-misozuke/ — Preceding unsigned comment added by 64.251.248.154 (talk) 01:22, 4 November 2016 (UTC)[reply]

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