🌿 Folk Prescriptions

Nutrient-Rich Fermented Soy Products
Soybeans are highly nutritious, comparable to animal proteins. However, direct consumption may impair protein absorption and cause intestinal gas.
Processing into tofu, soy milk, and other soy products resolves these issues and enhances nutrient absorption. Traditional fermented soy products like soy sauce, fermented bean paste, and preserved tofu are particularly nutritious and delicious.
Some people fear mold affects health, questioning the safety of fermented soy foods. Actually, industrially produced fermented foods use high-quality raw materials and pure fungal strains—safe for consumption. China even prioritizes tofu and fermented soy products in its food industry development plans.
After inoculation with fungi, microbial metabolism breaks down substances, producing essential nutrients like organic acids and amino acids. These give fermented products a unique savory flavor, stimulating appetite and aiding digestion and absorption.
Vitamin B12, a vital nutrient, is abundant in fermented soy foods. Products like stinky tofu, preserved tofu, soy sauce, fermented bean 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, improve liver detoxification, reduce blood lipids, relieve fatigue, and help prevent cancer. In TCM, light fermented soybean paste is considered a medicinal herb with wide applications.