[MeganC]

Soy is high in estrogen and men who eat too much of it are neutering themselves.

[Talisker]

"Soy" is not fermented soy. Traditionally, humans ate fermented soy ONLY, and unfermented soy was fed to animals. The soy everyone has a problem with these days is unfermented, ground into a liquid and sprayed into a drying drum. It's only fit for animals - but now it's in everything. Many, many people are allergic to it, it causes histamine reactions and can literally kill some people. It's common as meat fillers.

Natto is fermented. Whole different thing, very healthy.

[lafroste]

Hey, I’m a big fan of eating rotting veggies. Yum!

[Mrs. Don-o]

The key is to undersrand the radical difference between fermented and unfermented soy.

One hundred grams of soy protein = 500 mg of isoflavones in the form of genistein — a very high dose. That's the same amount of estrogen as a birth control pill. Thus,links to breast cancer, DNA damage and chromosome fragmentation, and feminization of males.

But none of those nasty effects are found in Japanese who eat lots of soy, because they eat nearly ALL of it in fermented form: Natto, Miso, Tempeh, fermented soy sauce (tamari), Fermented or pickled tofu. The fermentation enzymes evidently break down the bad phytochemicals in soy.

Natto is loaded with the good stuff.

But I tasted it once and thought I'd die :o/

Alas, it's undeniably one of the healthiest foods in the world. I think if you took one little natto-ized bean, and blenderized it into a big bowl of soup, maybe it could be OK.

That's my bacon-and-eggs American opinion!

[Amendment10]

"Soy is high in estrogen and men who eat too much of it are neutering themselves."

I’m not a nutritional expert, but beware of misunderstanding the estrogen family of chemicals.

Category:Estrogens

The phytoestrogen found in plants is is not the same chemical compound as the human steroid estrogen. In fact, the phytoestrogen from eating plants helps to block the effects of estrogen.

Corrections welcome.

[Mrs. Don-o]

Oh, and.... I wanted to correct something I said in my last post.

I said the Japanese eat “lots” of fermented soy, but actually they don’t eat it in large quantities. They eat it as more of a condiment, or a (minor) ingredient in a bigger recipe.

I read somewhere that Japanese average only one ounce of fermented soy per day. And almost -zero- unfermented.

[GailA]

You need to include a THYROID warning, no one taking Thyroid meds are allowed SOY or Grapefruit. I’ve been Hypo 25+ yrs and read all labels for it even a small amount will effect my med.