I cut out most soy, including all refined soy protein, after I was found to be at high risk for breast cancer at a time in my life when I was eating a lot of soy, both refined and unrefined. It's been several years, but without looking up references, IIRC the *least* equivocal research is that which associates refined soy protein with increased risk. I still use soy sauce occasionally, and tofu or tempeh maybe two or three times a year. Many people say you shouldn't eat unfermented soy, but I'm not really aware of the research on that. Basically, for me, it's a matter of risk vs benefit. As much as marketing likes to tout this or that thing, there is no magic food, and eating soy isn't going to do anything for you that eating other real foods can't ... but too much soy does carry a greater risk than I'm willing to take for myself.
By the same token though ... I still drink some alcohol. So it really is a personal risk/benefit decision, and I count pleasure and social integration among the benefits. If you really like soy - or eat with a lot of people who do - it's fair to count that in your decisionmaking.
Last edited by OakLeaf; 03-08-2013 at 07:08 AM.
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