MORE JOY IN SOY?

Fermenting takes the allergy out of soy, says a new study. Despite my moniker I've never been an advocate of eating soy the way most people eat meat, but this could make a difference to a lot of vegetarians who have had to completely do without.

"When we fermented soy seeds, flour, or meal by introducing certain microorganisms, inmmunoreactivity was significantly reduced - by as much as 99 per cent. This shows that we have the potential of developing nutritious, hypoallergenic soy products," said researcher Elvira de Mejia from the University of Illinois.