Typically soy foods are divided into two categories: non-fermented and fermented soy products. Traditional nonfermented soy foods include fresh green soybeans, whole dry soybeans, soy nuts, soy sprouts, whole-fat soy flour, soymilk and soymilk products, tofu, okara and yuba. Traditional fermented soy foods include tempeh, miso, soy sauces, natto and fermented tofu and soymilk products.(12) In Asia, the traditional fermented soy foods are considered to have more health promoting benefits when consumed in moderate amounts than the super-processed soy products that are consumed in the West.(9,10) It has been suggested that the fermentation process increases availability of isoflavones in soy.(12,13) For example, a study(14) of the culturing method involved in the production of the Japanese traditional food miso came to the conclusion that the culturing process itself led to a “lower number of cancers per animal†and a “lower growth rate of cancer compared to controls.†The researchers also indicated that it was not the presence of any specific nutrient that was cultured along with the soyabean paste but rather the cultured soy medium itself that was responsible for the health benefits associated with miso consumption. Miso, a fermented or probiotic form of soyabean, is particularly rich in the isoflavone aglycones, genistein and daidzein, which are believed to be cancer chemopreventatives.(15) The fermentation process is thought to convert the isoflavone precursors genistin and daidzin to their active anti-cancer isoflavone forms, genistein and daidzein.(16) It is unfortunate that in the United States, health-conscious consumers, especially women concerned about developing breast cancer, are urged by media and consumer reports to consume soy or soy protein isolates, which are not the forms in which soy is traditionally consumed in Japan.(3) The overwhelming majority of soy consumed in Asian countries such as Japan, China, Korea and Indonesia is in its cultured or probiotic form enhanced with genistein and daidzein.(3) Japanese researchers found that the cultured broth of Saccharomyces cerevisiae or Brewer's yeast produced in both in vivo and in vitro experiments bio-antimutagenic and anticlastogenic activity with mutagen formation reduced by 47% just by the administration of the cultured broth. The cultured soy medium had thus produced its own unique anti-carcinogenic activity by strongly inhibiting formation of cellular mutations.