Be skeptical about nonconventional food

An ancient Asian practice to ferment soybeans and consume it as tofu cheese make this plant a healthy food that, consumed in almost any other form, would harm us.
Soy hasn’t the characteristics of basis nourishment, because it contains a series of “anti-nutrients” - compounds that block the digestion of vitamins and minerals in the body, which affects the hormonal system and prevents the body to decompose soybean proteins. Asian cuisine had to find different ways to make this plant at all inviting in an extremely nutritious food. By boiling soya beans in water, to get some kind of milk and the added gypsum (calcium sulfate), chefs have managed to turn soybeans into an easily digestible protein food: called tofu.
So, in which way are these traditional methods “for food processing” different from new engineering food practices? Just by the fact that traditional methods have stood the test of time, and those who have applied them have lived long and healthy for generations. Culinary traditions reflect a long experience and embody a nutritional logic that should not be overturned. So, here are some rules to adopt traditional diets:

Be skeptical about nonconventional food. Innovation is exciting, but when it comes to food novelty it should be approached with caution. If various types of diets or nourishments are the result of an evolutionary process, than this means that a culinary innovation is a kind of mutation: it could be a revolutionary breakthrough, but probably it is not. Abandoning the idea of pitched roofs was a great and interesting step for the modern architecture, but often trough horizontal roofs that replaced the pitched ones water could penetrate