Tofu vs. Tempeh

Can you make a more detailed video about soy products? From my own research and this site, I’ve concluded that soy is good for you, but that processed soy is not. Stuff like soy protein isolate is actually harmful because it helps tumors grow (I think Toxins pointed this out in another comment section). But soymilk is okay? From the video above, it also seems like fermented soy like tempeh and edamame are good sources as well. Thanks!

Not all fermented soy foods are equally healthy for us to eat. Natto is the only soy food healthier for us to eat than edamame. Tempeh is LESS healthy for us to eat than edamame. Here’s why:

In sharp contrast to the fungus used to ferment tempeh, Rhizopus oligosporus, which inhibits most of the beneficial bifidobacteria and lactobacilli, Bacillus subtilis natto protects and feeds both the bifidobacteria and lactobacilli:
http://books.google.com/books?id=WfjPq9dfTuMC&pg=PA237&lpg=PA237&dq=&source=bl&ots=IB4U4tZO4y&sig=woGnpVR-tw8oaKDu5iRBUQL7i24&hl=en&sa=X&ei=0-l3Ud3eHav9iQL98IGoCw&sqi=2&ved=0CEcQ6AEwAg#v=onepage&q=increased%20number%20bifidobacterium%20all%20lactobacilli&f=acidophilus
http://www.ncbi.nlm.nih.gov/pubmed/11068675

Bacillus subtilis natto strongly inhibits not only pathogenic viruses (including Rotavirus), pathogenic fungi (including Candida albicans and various Rhizopus species), and pathogenic Gram-negative bacteria (including Escherichia coli, Salmonella typhimurium, Shigella flexneri, Campylobacter jejuni, Campylobacter coli, and various pathogenic Enterobacteriaceae, including various Yersinia, various Klebsiella, various Proteus, various Serratia, and various Citrobacter) but also pathogenic Gram-positive bacteria (including Staphylococcus aureus, Streptococcus pneumoniae, Clostridium perfringens, and Clostridium difficile):
http://www.ncbi.nlm.nih.gov/pubmed/22417435
http://www.ncbi.nlm.nih.gov/pubmed/20810679
http://j-nattokinase.org/en/jnka_nattou_02.html
http://www.ncbi.nlm.nih.gov/pubmed/19320951
http://www.ncbi.nlm.nih.gov/pubmed/23031615
http://www.ncbi.nlm.nih.gov/pubmed/21840798

Eating natto will remove the calcium in our arteries and put that calcium back into our bones, where it will prevent future bone fractures. No other food and no prescription medicine can reverse arterial calcification. About half of all people who suffer from heart disease have calcified arteries when examined by chest X-ray. Scientific studies indicate that people who swallow statin drugs will worsen the severity of their arterial calcification:
http://www.ncbi.nlm.nih.gov/pubmed/22875226
http://www.ncbi.nlm.nih.gov/pubmed/11369171
http://j-nattokinase.org/en/jnka_nattou_03.html
[Swallowing statin drugs will also tend to deplete the human body's reserves of coenzyme Q10].

The nattokinase (subtilisin) that is manufactured by Bacillus subtilis natto not only kills the bad bacteria but it also melts away existing blood clots and prevents future blood clots in humans better than any other natural substance contained in any food:
http://www.ncbi.nlm.nih.gov/pubmed/2123064

Unlike all other soy foods, which tend to cause weight loss, tempeh will tend to cause weight gain by inhibiting most of the good bacteria. Fatfree plain yogurt, soy yogurt, and natto will tend to cause the most weight loss because the good bacteria that these 3 foods promote will manufacture numerous beneficial chemicals, including propionate, acetate, and butyrate:
http://nutritionfacts.org/video/boosting-good-bacteria-in-the-colon-without-probiotics/

The beneficial chemicals manufactured by Bacillus subtilis natto [but not bifidobacteria or lactobacilli] include vitamin C, vitamin PQQ, vitamin K2/MK-7, vitamin K2/MK-8, nattokinase (subtilisin), hyaluronic acid, and coenzyme Q10. People who eat natto will dramatically lower their risk of death from heart disease, cancer, osteoporosis, dementia, blood clots, stroke, kidney failure, high blood pressure, obesity, and a dozen other killer diseases.
The majority of the bad bacteria are Gram-negative. Inflammation-causing bacterial endotoxins come mostly from the Gram-negative bacteria in our foods and also partly from the Gram-negative bacteria in our intestines. Eating tempeh (instead of natto) would fail to kill any of the Gram-negative bacteria and, in fact, might cause them to multiply faster because most of the beneficial Gram-positive bacteria would be inhibited:
http://nutritionfacts.org/video/the-leaky-gut-theory-of-why-animal-products-cause-inflammation/
http://en.wikipedia.org/wiki/Gram-negative_bacteria
http://www.marlerclark.com/ashville-salmonella-outbreak-recall-tempeh-smiling-hara/
http://triscience.com/General/evaluation-of-the-microbiological-safety-of-tempeh-made-from-unacidified-soybeans/doculite_view
http://en.wikipedia.org/wiki/Rhizopus_oligosporus
http://en.wikipedia.org/wiki/Rhizopus_nigricans
http://highstrangeness.tv/0-11249-tiny-mushrooms-blamed-for-hundreds-of-deaths-in-china.html