Marsha's Musings:Can Allergic Reactions To Soy Be Overcome Through Fermentation?

I find this interesting in light of the reading I've been doing in Nourishing Traditions, a book I reviewed earlier on my blog. Fermentation of grains, beans and milk are big basics for the traditional diet. The reason is because it makes these foods easier to digest. Could many food allergies be the result of poor digestion? I think so from what I have been reading.

Can Allergic Reactions To Soy Be Overcome Through Fermentation?

ScienceDaily (2008-03-09) -- If you're allergic to soy, help is on the way. Two new studies show that fermenting soy dramatically reduces its potential allergenicity and also increases the number of essential amino acids in soy products, making them a healthy and a safe choice for consumers. ... > read full article