I understand.

There's a reason the Japanese didn't eat anything but fermented soy products for centuries. They are toxic if not fermented, but there is absolutely nothing wrong with soy sauce. Fermentation destroys the lectins and phytic acid in fresh soybeans.

Soy milk, on the other hand...

I understand.

There's a reason the Japanese didn't eat anything but fermented soy products for centuries. They are toxic if not fermented, but there is absolutely nothing wrong with soy sauce.

Soy milk, on the other hand...