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Health-conscious Americans believe in the benefits of tofu, infant formula and other food products made from soybeans and soy extract. Just because tofu is of vegetable origin does not necessarily make it healthy. The high level of harmful substances remaining in precipitated soy products leaves their nutritional value questionable at best, and potentially harmful. Only after a long period of fermentation are the antinutrient and phytate levels of soybeans reduced, making their nourishment available to the human digestive organic soy protein powder system. Although these enzyme inhibitors are found in reduced levels within precipitated soy products like tofu, they are not completely eliminated. Although the act of fermenting soybeans does de-activate both hemagglutinin and trypsin inhibitors, cooking and precipitation do not.