But there’s a positive side, as well, from the article.
“The latest study also found that eating tempe, a fermented soy product made from the whole soy bean, was associated with better memory.
Professor Hogervorst said the beneficial effect of tempe might be related to the fact that it contains high levels of the vitamin folate, which is known to reduce dementia risk.
“It may be that that the interaction between high levels of both folate and phytoestrogens protects against cognitive impairment.”
She also stressed that there was no suggestion that eating tofu in moderation posed a problem.
Rebecca Wood, of the Alzheimer’s Research Trust, which funded the study, said more research was needed to pin down the potential risks and benefits of so-called superfoods.
However, she said: “This kind of research into the causes of Alzheimer’s could lead scientists to new ways of preventing this devastating disease.”
I prefer fermented barley and hops. Together, they insure cognitive impairment.