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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.
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.
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