In the U.S., soy is most often consumed in the form of the food ingredients soy protein isolate and soy flour, and as tofu or whole beans in a cooked form of one kind or another.

In the Orient, soybeans are often cultured in a way similar to how we make yogurt, and somewhat differently from how we make tofu. This unique live-culturing-method yields powerful benefits which are only faint shadows in Americanized, machine-processed soy foods.

Levels of the phytonutrient isoflavones and sulfurophanes are remarkably higher in the Oriental-type cultured soy.

This could account for the greater benefits observed in soy-rich Asian diets over American soy diets. Results of the recommended increases in dietary soy to reduce breast cancer risk may fall short of expectations unless the specific, high-isoflavone / high sulfurophane soy forms are specified.

Soy Natto is an isoflavone optimized and sulfurophane optimized form of traditionally cultured soy, carefully handled, using specially developed techniques to preserve the vital qualities.