Scientists have considered three different theories:
Primary active ingredients in complex fermented soy “foods” act synergistically with secondary compounds.
Secondary compounds mitigate the undesirable side effects caused by the predominant active ingredients
Multiple ingredients act through multiple discrete pathways to therapeutically affect the host. That allows lower concentrations of each of the botanicals or soy phytochemicals to be more efficacious when used together than when used individually
Four years ago, the World Health Organization reported the Japanese, who consume large amounts of fermented soy foods like natto and miso along with green tea, ginger and ocean herbs, have the longest lifespan of any people in the world.
Unfortunately, Americans didn’t make the top 20 for lengthy lifespans, which has much to do with a Western diet that emphasizes foods that are processed and genetically altered. That could have a domino effect worldwide on the health of other cultures. Experts fear consumers in other cultures may abandon their traditional fermented foods for a more Western diet, losing healthy sources of probiotic whole food nutrition.