soya and fermentation

Soy seems to good health but unfermented is dangerous. It contains high levels of phytic acid and trypsin inhibitors. The state soybean germ seems little long in these anti-nutritional factors.

Fermentation seems to be the solution. Tempeh share his method of preparation has come even lower the rate to 45% compared to soybean unfermented. And once cooked dessend same rate below 25%. And even better if you have 2 weeks to keep costs (below or equal to 5) you approached almost zero.

This example is exellent, as it turns out that this may be the best way to eat soy without risk.

I would like know now what about soy flour (seems to be very good for hair), which, like tempeh contains very high levels of isoflavones.

I notice other experts to advise me on the issue.