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Old 06-02-2008, 07:55 PM   #11
Gittit Shwartz
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Just wondering - why do you folks consider tamari OK, with all the issues there are with soy? I'm guessing fermentation has something to do with it?
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Old 06-02-2008, 09:45 PM   #12
Garrett Smith
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The culturing/fermenting destroys the isoflavones (the phytoestrogens daidzein and genistein) and many other antinutrients inherent in soy, so it becomes okay in moderation.
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