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	<title>Herbal Medicine Treatment &#187; heart attacks</title>
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		<title>Soy Fermentation Product</title>
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		<pubDate>Sat, 17 Jul 2010 04:40:45 +0000</pubDate>
		<dc:creator>Bach Donovan</dc:creator>
				<category><![CDATA[amino acids]]></category>
		<category><![CDATA[Bacullus subtilus natto]]></category>
		<category><![CDATA[cancer]]></category>
		<category><![CDATA[daidzein]]></category>
		<category><![CDATA[Effects of isoflavones on health]]></category>
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		<category><![CDATA[Health Benefits of Soy]]></category>
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		<category><![CDATA[Low cholesterol]]></category>
		<category><![CDATA[Miso Fermentation]]></category>
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		<category><![CDATA[Reduce the risk of certain cancers]]></category>
		<category><![CDATA[saponins]]></category>
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		<category><![CDATA[Soy Fermentation Product]]></category>
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		<description><![CDATA[Fermentation of Soy Products There are many soy products are the result of fermentation, such as tempeh, natto, miso, shoyu. Fermentation of Natto Natto is a traditional Japanese food for over a thousand years. Natto are soybeans that are fermented by bacteria Bacullus subtilus natto. Natto has a smell of ammonia caused by fermentation des [...]]]></description>
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