Traditional tempeh is fermented, and so is generally quite friendly. Tofu, as I mentioned, is basically soy milk curd.
But most instances, in US groceries, where something contains "soy protein" it's going to be in the form of soy flour, or soy milk (which is generally soy flour, water, sugar), which, unless fermented for soy sauce and tempeh or made into tofu, has phytoestrogens to one degree or another.
I've never actually found good data on this topic, and it's an area of interest since I'm vegetarian. I enjoy some of the soy-based meat alternatives (Boca Burgers, Morning Star Farms products, etc.), but many contain soy (as well as wheat gluten) in forms that are poorly defined, so I suspect they are subject to this problem. I generally avoid them for that reason. I'd be curious to know what processes do break down those compounds, if any others besides fermentation and turning into tofu do. Simply cooking seemingly does not, however.
Traditional tempeh is fermented, and so is generally quite friendly. Tofu, as I mentioned, is basically soy milk curd.
But most instances, in US groceries, where something contains "soy protein" it's going to be in the form of soy flour, or soy milk (which is generally soy flour, water, sugar), which, unless fermented for soy sauce and tempeh or made into tofu, has phytoestrogens to one degree or another.
I've never actually found good data on this topic, and it's an area of interest since I'm vegetarian. I enjoy some of the soy-based meat alternatives (Boca Burgers, Morning Star Farms products, etc.), but many contain soy (as well as wheat gluten) in forms that are poorly defined, so I suspect they are subject to this problem. I generally avoid them for that reason. I'd be curious to know what processes do break down those compounds, if any others besides fermentation and turning into tofu do. Simply cooking seemingly does not, however.