University of Illinois Scientists Aim to Overcome Allergic Reactions to Soy

Press Release — URBANA — April 7, 2009 — If you’re allergic to soy, help is on the way. Two University of Illinois studies show that fermenting soy dramatically reduces its potential allergenicity and also increases the number of essential amino acids in soy products, making them a healthy and a safe choice for consumers….Click Here for the Full Story.