""We have been around this loop before so let us leave that there. A simple question:
"Does anyone know why asian communities did not eat unfermented soy products up until recently?""
Hv your reply: """This is not a recent practice. Fermenting foods, including soy, has been done for centuries. One of the reasons is because acids kill most pathogens, so it was a means of preserving foods."""
Forgetting the first part of my post, and the above reply, does anyone have an answer to the second part of my post? To clarify the question I restate it another way:
"For centuries Asian communities have only eaten fermented soy products. Does anyone know why Asian communities did not eat unfermented soy products until recent years?"