a fermented soybean paste with a salty, buttery texture, commonly used in miso soup; natto, fermented soybeans with a sticky texture and strong, cheese-like flavor; and soy sauce, which is traditionally made by fermenting soybeans, salt and enzymes, although many varieties on the market today are made artificially using a chemical process.
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*BEFORE YOU TAKE ANY SUPPLEMENT, PLEASE CONSULT YOUR PHYSICIAN OR OTHER LICENSED HEALTHCARE PROFESSIONAL TO DETERMINE IF IT'S APPROPRIATE FOR YOU. *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat or cure any disease.