🌿 Folk Prescriptions

Nutrient-Rich Fermented Soy Products
Soybeans are highly nutritious, comparable to animal proteins. However, direct consumption can hinder protein absorption and cause intestinal gas.
Processing into tofu, soy milk, and other soy products not only solves these issues but also enhances nutrient absorption and utilization. Traditional fermented soy products in China—such as soy sauce, fermented bean curd, and soy paste—are delicious and highly nutritious.
Some people worry that mold in fermented foods harms health. But industrially produced fermented foods use high-quality ingredients and pure fungal strains, making them safe for consumption. China even prioritizes tofu and fermented soy products in its food industry development plans.
After inoculating molds, fermentation breaks down substances via microbial metabolism, producing various nutrients essential to humans—like organic acids and amino acids—giving fermented products their unique umami flavor, stimulating appetite, and aiding digestion and absorption.
Vitamin B12, a vital nutrient, is abundant in fermented soy foods. Products like stinky tofu, fermented bean curd, soy sauce, soy paste, and soybean paste contain varying amounts of vitamin B12.
Fermented soy products aid digestion, promote blood formation, nourish nerves, slow aging, enhance brain function, boost liver detoxification, lower blood lipids, relieve fatigue, and prevent cancer. In TCM, light fermented soybean paste is considered a medicinal herb with wide applications.