Re: Sorting Out Soy Confusion

 I have been following this debate for some time, have read one of Fallon's books, and do appreciate this information. I don't like meat/poultry very much and really have wanted to be more comfortable eating more soy beyond just the fermented soy I enjoy a lot.

I have to admit, I am confused as to why a lot of these authors are considered soy opponents when they find fermented soy to be healthful and suggest it? It seems they believe in both meat and soy. If EDEN is right about how bad so much of the soy is out there, could the soy opponents be reacting to that? Is the root issue their rejection or lack of attention to healthful unfermented soy...or perhaps their belief in meat? I'm a bit confused on this one.

Fermentation does destroy the goitrogens and some other compounds such as enzyme inhibitors.  So people focus on this since this is the way that Asians have been preparing soy for thousands of years.  But they need to realize that cooking also does this.  And I don't see people going around eating raw soybeans straight from the plant.

They also need to realize that these same compounds they are so scared of are also found in other plants we consume.  So they are showing an irrational fear over soy while consuming the same exact compounds in other foods such as flax seed.