Fermenting just means allowing microbes to work on the food to grow in it. ... Microbes make amino acids that we need; they make a variety of fatty acids; they also make a lot of vitamins, so, when you have a fermented soy product, you're getting more of those nutrients in massive quantities than the non-fermented product.

Jenna Stangland

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Soy has the antioxidant properties that can lower our LDL, so basically the bad cholesterol, it doesn't necessarily increase our HDL, or our good cholesterol.

Jenna Stangland

It doesn't necessarily increase our HDL, or our good cholesterol, but we know that it is able to lower that bad cholesterol, and it prevents the bad cholesterol from being oxidized. When bad cholesterol gets oxidized, it then ends up clogging our arteries.

Jenna Stangland

I think soy milk is one that would be OK, and tofu and tempeh and edamame. Again, those being more on the natural side, as we go into a lot of vegan and vegetarian products, like when they use that soy to make a meat patty and it's not just soybeans that are in there but it's also additional soy product to make it into a meat patty, then that's where I would say it's more processed.

Jenna Stangland

Twenty-five grams a day is a good estimate or a good guideline to follow in trying to incorporate it into what we are eating.

Jenna Stangland