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  • Source: William Shurtleff and Aikiko Aoyagi, The Book of Tempeh (Lafayette, CA: Soyfoods Center, 1980). ??? Protective Effects of Fermented Foods - Fermented foods, especially tempeh, miso, shoyu, natto, and other soy products, but also traditionally made pickles and sauerkraut, offer many health benefits such as better food assimilation and the establishment of a beneficial intestinal microflora.
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