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I compiled tons of articles on this subject because I was curious.In summary:Soy inhibits some digestion enzymes, which among other things reduce amino acid uptake.Soy causes red blood cells to clump which impairs your blood's ability to carry oxygenSoy distorts the balance of hormones in your body via phytoestrogensHormones in soy can interfere with your thyroid which can cause goiters and metabolism problems and diabetes.Immune system problemsThyroid issuesNeurological issuesThere are more....Also people in Asia don't eat as much soy as everyone thinks...Let me expand on all of that :Soy is one of those foods we only started eating recently. In contrast to fruits and vegetables and grass fed meats and wild fish that we’ve been eating for millions of years, soy has lots of things in that are relatively foreign to our body. In general when you put foreign things in your body, the effects are negative. In contrast, evolution has made it such that we benefit from many things we are used to getting from more traditional foods. Research on soy is slowly building - we probably don’t know all the ways in which it is bad, but here is some of what we’ve already learned.Enzyme inhibitors & Phytates & Blood ClottingSoybeans also contain potent enzyme inhibitors. These inhibitors block uptake of trypsin and other enzymes that the body needs for protein digestion. Normal cooking does not deactivate these harmful “antinutrients,” that can cause serious gastric distress, reduced protein digestion and can lead to chronic deficiencies in amino acid uptake.They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. [1]Soybeans are extremely high in phytic acid, which binds to minerals like calcium, iron, and zinc, impairing their absorption.Red blood cell clumpingsoybeans also contain hemagglutinin, a clot promoting substance that causes red blood cells to clump together. These clustered blood cells are unable to properly absorb oxygen for distribution to the body’s tissues, and cannot help in maintaining good cardiac health. [1]Fermented soy is less bad, but it’s still undesirable, in that it addresses only some of the problems associated with soy. Fermented soy products include soy sauce, miso soup, tempeh, and natto.the act of fermenting soybeans does deactivate both trypsin inhibitors and hemagglutinin, precipitation and cooking do not. Even though these enzyme inhibitors are reduced in levels within precipitated soy products like tofu, they are not altogether eliminated. Only after a long period of fermentation (as in the creation of miso or tempeh) are the phytate and “antinutrient” levels of soybeans reduced, making their nourishment available to the human digestive system. The high levels of harmful substances remaining in precipitated soy products leave their nutritional value questionable at best, and in the least, potentially harmful.”[9]Hormone Disruption, Fertility, and Gender Behavior ChangesRat studies are interesting in that they can show just how much a single food can affect fertility.[22][11]From the 2nd generation of hamsters on a diet of GM soy, there were 40 pups of which 25% died, whereas the number was 52 from those hamsters on a normal hamster diet, and 78 from the hamsters on a diet of normal soy. Of Group Four, all the hamsters lost the ability to reproduce with the exception of one female. The female produced 16 pups, of which ?th died. Of the 3rd generation hamsters on GM soy (Group three), many of the animals were sterile. ... In a study using hamsters and rats, Russian Dr. Irina Ermakova, carried out experiments in 2005 whereby half the babies from mother rats died from GM soy died within 3 weeks.[3]For example, back in 2005, Dr. Irina Ermakova, one of the senior scientists with the Russian National Academy of Sciences, reported that more than 50 percent of the babies from mother rats that were fed GM soy died within three weeks, compared to a 10 percent death rate among the controls.Again, that’s a death rate five times higher than normal when the GM soy was fed to the male rats, it changed the color of their testicles from pink to blue. ... And this reminded me of what they had studied in Italy, where they fed mice genetically modified soy and they also had changes in their testicles, including damage to the young sperm cells. [5]after Ermakova’s feeding trials, her laboratory started feeding all the rats in the facility a commercial rat chow using GM soy. Within two months, the infant mortality facility-wide reached 55%.[6]It's interesting to look at the mechanism there.Phytoestrogens stimulate the production of sex hormone-binding globulin, known as SHBG, and then inhibit estradiol or testosterone from binding to it. By displacing the natural hormones, phytoestrogen reduces the amount of hormone circulating in the blood. In addition, the presence of phytoestrogens inhibits the activity of enzymes needed to produce sex hormone, which causes a lower hormone level. ... Phytoestrogens binding to estrogen receptors also block the binding of estrogen, which affects your hormones' ability to function.[20]Soy products contain glyceollins which are antiestrogenic phytoalexins.[25]Hormones from soy enter the blood stream. [19]Fitzpatrick estimated that an infant exclusively fed soy formula receives the estrogenic equivalent (based on body weight) of at least five birth control pills per day. Scientists have known for years that soy-based formula can cause thyroid problems in babies. Approximately 25 per cent of bottle-fed children in the US receive soy-based formula - a much higher percentage than in other parts of the Western world.[1]Infants fed soy formula ingest six to 11 times more genistein on a bodyweight basis than the level known to cause hormonal effects in adults.[22]It's worth noting that there are some studies that are conflicting. Some studies look at how much soy people say they eat and look at their hormone levels.[18] This neglects temporary variations that may result from soy consumption and so may not be the best indicator, but are interesting nonetheless.Early life soy exposure was associated with masculinized play behavior in girls at 42 months of age.Gender-role play behavior was assessed using the Preschool Activities Inventory (PSAI). Associations between infant feeding and PSAI scores at 42 months of age were assessed using linear regression.[14]Male Fertility Declines[23]Men who ate soy foods tended to have lower (but still normal, in most cases) sperm concentrations than men who ate no soy foods.[23]Indeed, recent research has indicated that soy lowers sperm count[7]It's worth noting that the men in these studies were only consuming low amounts of soy.Female fertility and hormonal cycles may be affected as wellLaboratory studies show that genistein, a phytoestrogen found in soy, may lead to a decline in fertility, ovulatory dysfunction and irregular menstrual cycles. According to a study from the National Institute of Environmental Health Sciences, published in the April 31, 2011 issue of "Reproductive Toxicology," studies "clearly demonstrate that environmentally relevant doses of genistein have significant negative impacts on ovarian differentiation, estrous cyclicity, and fertility in the rodent model. Additional studies of reproductive function in human populations exposed to high levels of phytoestrogens during development are warranted."[21]Thyroid issues, Goiters, Autoimmune Disease & DiabetesScientists have known for years that the isoflavones in soy products can depress thyroid function and cause goiters in otherwise healthy children and adults. A combined research team of Cornell University Medical College and Long Island Community Hospital medical experts have found that children who develop Type1 diabetes are twice as likely to have been fed soy formulas as those fed all other foods This confirms concerns based on animal studies raised in the 1980’s and 1990s by Health Canada researcher Dr Fraser Scott and led to the American Academy of Pediatrics issuing their warning to pediatricians against any use of soy based formulas.[1]Soy is linked with autoimmune disease, hypothyroidism and the development of goiter and a slew of other issues which negatively affect the endocrine and reproductive systems in particular. [7]There are a number of studies on this:One study found that children with autoimmune thyroid disease are more likely to have been fed soy-based infant formula.A 1991 Japanese study found that soy consumption can suppress thyroid function and cause goiters in healthy people, especially elderly subjects.Czech researchers in 2006 reported on a study that looked at thyroid hormones and thyroid autoantibodies, along with blood levels of two isoflavones -- daidzein and genistein. The study looked at children without overt thyroid disease, who were not iodine deficient. They found a "significant positive association of genistein with thyroglobulin autoantibodies and a negative correlation with thyroid volume." They concluded that "even small differences in soy phytoestrogen intake may influence thyroid function, which could be important when iodine intake is insufficient."In 2004, researchers found that infants fed soy formula had a prolonged increase in their thyroid stimulating hormone (TSH) levels, compared to infants fed non-soy formula.European researchers found in one study that even a week of consuming unprocessed boiled natural soybeans caused modest changes to thyroid levels.A 1997 study published in the journal Biochemical Pharmacology wrote: "it was observed that an...extract of soybeans contains compounds that inhibit thyroid peroxidase- (TPO) catalyzed reactions essential to thyroid hormone synthesis."[26][27-31]It's worth noting that, some studies have found a limited correlation with thyroid function:Proponents of soy point to a recent study, frequently touted as evidence of soy's safety for the thyroid, which was published in 2006 in the journal Thyroid. The researchers looked at 14 trials involving soy, and in 13 out of 14 trials, either no effects or modest changes were noted in thyroid function as a result of soy consumption. The researchers claim that the findings provide little evidence that "in euthyroid, iodine-replete individuals, soy foods, or isoflavones adversely affect thyroid function."[26][32]There a lot of ways to slice this data and thyroid function is one metric. I'm also not clear on how "modest changes" are defined above. It may be the case that soy is problematic primarily when there are confounding issues. In any case, more studies are needed here.Intolerance/AllergiesSoy protein intolerance is commonly acknowledged and diagnosed by both pediatricians and family physicians. In the medical field the occurrence is also known as eosinophilic gastroenteritis or protein intolerance. MSPI is diagnosed through the history of an infant who displays irritable, colic-like behavior, poor growth, and abnormal stools, some of which visibly show blood. Confirmation of the diagnosis is made by a biopsy of the intestinal tissue showing an increased amount of eosinophilic cells, eroded intestinal villi, and hemorrhagic tissue. An increase in the level of eosinophilic cells may also correlate with an allergic response of the intestinal tissues due to the introduction of an allergic compound. Many physicians request that parents alter the infant’s formula, or the mother’s diet (for breastfed infants) prior to having a gastroenterologist perform an invasive biopsy, then if the symptoms diminish, or even cease, the diagnosis of MSPI is assumed.[1]Neurological ProblemsMemory lossExperts at England’s Loughborough and Oxford Universities researched the impact of soy consumption in 719 senior citizens on the Indonesian island of Java, the Daily Mail reported Saturday. Researchers determined people who ate soy at least twice a day had 20 percent less memory function that those who ate it significantly less.[1]Soy products can flood your brain with unnaturally high concentrations of two amino acids. It's not just that the levels are high. It's that food processing makes them more available than they are in the foods we normally consume.Excitotoxicity is a pathological process where glutamic and aspartic acid cause an over-activation of your nerve cell receptors, which can lead to calcium-induced nerve and brain injury. These two amino acids may contribute to neurodegenerative conditions such as multiple sclerosis, Alzhemier’s, Huntington’s disease, and other nervous system disorders such as epilepsy, ADD/ADHD and migraines.[15]Aspartic acid...can be synthesized from oxaloacetate and glutamate via transamination... free amino acids act differently than those occurring in whole foods. ... Digestion breaks most proteins into amino acids only at a very slow rate. I quote Guyton's Textbook of Medical Physiology, page 794, "As a result the normal rate of absorption... (amino acid absorption is determined) by the rate at which they can be released from the proteins during digestion. For these reasons, essentially no free amino acids can be found in the intestine during digestion."[16]When soybeans are processed, the excitotoxic amino acids (glutamate and aspartate) are not only released, they are concentrated. This is especially so in soy protein isolates and soy protein concentrates, which are used in soy milk. This means that your figures on the glutamic and aspartic acid contents are much lower than in fact exist in your product.Olney and others have shown that human blood levels of glutamate increase as much as 20 times on glutamate-loading with concentrations found in such hydrolyzed proteins. These high blood levels are transferred into the human brain, especially under certain circumstances. Even in the completely normal brain, glutamate, asparate and other excitotoxins can enter the brain via the circumventricular organs, which includes the hypothalamus. As you certainly know, or should know, one of the most sensitive structures in the brain is the arcuate nucleus. It is easily destroyed by levels of glutamate found in hydrolyzed proteins and this has been proven in laboratory studies.It is also known that the blood-brain barrier contains glutamate receptors and that free glutamate at these concentrations can open the barrier, allowing these high levels of glutamate freely to enter the brain.It is also known that a multitude of conditions open the barrier, including strokes (both gross and silent), brain injury, brain tumors, certain pesticides, mercury, lead, autoimmune disorders (lupus, rheumatoid arthritis, etc), radiofrequency radiation (cell phones), seizures, multiple sclerosis and infections. Anyone with these conditions should avoid products that contain high levels of excitotoxins, such as hydrolyzed soy products. This constitutes a large percentage of the population.In addition, pregnant women should avoid such excitotoxin-containing products, since the placenta concentrates the glutamate, exposing the baby to much higher levels of glutamate than the mother. This has been proven. It has also been proven, that the baby's brain is 5 times more sensitive to excitotoxin exposure than is the adult brain and that humans are 4 times more sensitive than the next most sensitive animal species. And this is under the best of conditions.study reported in the Journal of the American College of Nutrition in the year 2000. It describes a 25-year study of middle-aged individuals consuming a diet containing tofu, which found a strong association with brain atrophy and cognitive impairment and the consumption of this soy product. Brain atrophy was determined by MRI scans. In fact, low brain weight was seen in 12 percent of men consuming the lowest amount of tofu and 40 percent consuming the highest amount. This indicates a dose-response effect, making a stronger case of neurotoxicity.[16]ObesityBecause soy floods the body with glutamate, this can contribute to obesity:newborn animals fed glutamate developed gross obesity. This has been repeated numerous times and is used in obesity studies. An international panel of neuroscientists cited this as a possible reason for the obesity epidemic in the developed world. With the dramatic increase in glutamate food additives and consumption of soy products, especially soy-based formula and soy milk by babies and small children, it is no wonder we are seeing this epidemic of childhood gross obesity and diabetes.[16]Cardiovascular problemsBecause soy floods the body with glutamate, this can contribute to cardiovascular problemsExperiments have also shown that early exposure to glutamate can alter-permanently-the baby's vascular reactivity. This would have major implications in cardiovascular disease. Likewise, early exposure to higher levels of glutamate, equal to that of food-based excitotoxins, results in behavioral problems, endocrine disruption, increased susceptibility to seizures early in life and alterations in lipid profiles that increase the likelihood of cardiovascular disease later in life. In fact, newer studies have shown that elevated blood glutamate significantly increases free radical generation in the endothelial lining of blood vessels-the very mechanism that causes atherosclerosis.[16]Upset stomach, bad skin, asthma, and more…consuming upwards of 100 grams of soy each day started to have deleterious effects on the men. They suffered from myriad gastrointestinal, cognitive, emotional and endocrine distress and other symptoms of consumption of toxic levels of soy. In 2008, prisoners began contacting the Weston A. Price Foundation – a not-for-profit that champions real food – detailing serious health effects of the soy-centered diet. They suffered from diarrhea, vomiting, abdominal pain, heart palpitations, acne, insomnia, anxiety, depression and symptoms of hypothyroidism.[1]Some additional problems may be linked to the flood of glutamate that comes with eating soy products:Recent research has also shown that many tissues and organs in the body contain glutamate receptors and that overstimulation of these receptors can cause a number of clinical problems. For example, glutamate receptor stimulation of pulmonary tissues can result in bronchiospasm (as in asthma) and worsening of pulmonary function in those with lung diseases. The heart muscle and heart conduction system (AV and SA nodes) also contain numerous glutamate receptors. As I pointed out, the pancreas (ilets of Langerhans) also contains abundant glutamate receptors, and explains the resulting diabetes.Even more frightening is the recent discovery that glutamate greatly enhances the growth of a number of cancers, especially brain cancers such as the glioblastoma and malignant astrocytoma. Breast, lung and ovarian cancers have also been shown to spread and metastasize faster when glutamate levels are elevated. This has been proven and is beyond dispute.[16]Here is just a sampling of the health effects that have been linked to soy consumption: Breast cancer Brain damage Infant abnormalitiesKidney stones Immune system impairment Danger during pregnancy and nursing Soy foods contain anti-nutritional factors such as saponins, soyatoxin, phytates, protease inhibitors, oxalates, Soy contains goitrogens Goitrogens are substances that block the synthesis of thyroid hormones and interfere with iodine metabolism, thereby interfering with your thyroid function. Drinking even two glasses of soymilk daily for one month provides enough of these compounds to alter your menstrual cycle. Although the FDA regulates estrogen-containing products, no warnings exist on soy. Soy has toxic levels of aluminum and manganese - Soybeans are processed (by acid washing) in aluminum tanks, which can leach high levels of aluminum into the final soy product. Soy formula has up to 80 times higher manganese than is found in human breast milk. [8]Toxic hexane can be used in processing soy and can be consumed by those who eat soyHexane is a neurotoxin that is also a petroleum byproduct of gasoline refining. It is listed as a hazardous air pollutant with the US Environmental Protection Agency (EPA). ... The US Food and Drug Administration does not set a maximum residue level for hexane in soy food and does not require food manufacturers to test for hexane residues in their products. However, they do impose a limit of 5 parts per million (ppm) in fish protein isolate and a limit of 25 ppm in hop extract and spice resins. The investigation found 21 ppm in soy meal and more recent research has found amounts of up to 50 ppm. [2]Hexane residues of 21ppm were discovered in soy meal commonly used to produce soy protein for infant formula, protein bars and vegetarian food products. These laboratory results appear to indicate that consumers who purchase common soy products might be exposing themselves (and their children) to residues of the toxic chemical HEXANE — a neurotoxic substance produced as a byproduct of gasoline refining.[12]Here’s what the EPA has to say about hexane.Hexane is used to extract edible oils from seeds and vegetables, as a special-use solvent, and as a cleaning agent. Acute (short-term) inhalation exposure of humans to high levels of hexane causes mild central nervous system (CNS) effects, including dizziness, giddiness, slight nausea, and headache. Chronic (long-term) exposure to hexane in air is associated with polyneuropathy in humans, with numbness in the extremities, muscular weakness, blurred vision, headache, and fatigue observed. Neurotoxic effects have also been exhibited in rats. No information is available on the carcinogenic effects of hexane in humans or animals. EPA has classified hexane as a Group D, not classifiable as to human carcinogenicity.[13]We just don’t know enough about hexane. We blithely consume chemicals without understanding the postential risks. What’s more insidious is that cattle eat soy products and so the cattle eat the hexane and then we eat the beef, getting more hexane. We just don’t seem to care enough about our food supply, but that's another issue.Some claim that denizens of Asian countries love soy, but Asians consumption of soy is lower than is generally understood :contrary to what the industry may claim soy has never been a staple in Asia. A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only then the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the soy toxins. Yes, the Asians understood soy all right!Perhaps the best survey of what types/quantities of soy eaten in Asia comes from data from a validated, semi quantitative food frequency questionnaire that surveyed 1242 men and 3596 women who participated in an annual health check-up program in Takayama City, Japan. This survey identified that the soy products consumed were tofu (plain, fried, deep-fried, or dried), miso, fermented soybeans, soymilk, and boiled soybeans. The estimated amount of soy protein consumed from these sources was 8.00 ± 4.95 g/day for men and 6.88 ± 4.06 g/day for women (Nagata C, Takatsuka N, Kurisu Y, Shimizu H; J Nutr 1998, 128:209-13). [10]A meta-analysis of soy consumption backs this up:In total, 24 surveys from 4 countries that met the inclusion criteria were identified: Japan (n = 11), China (n = 7), Hong Kong (n = 4), and Singapore (n = 2). The results indicate that older Japanese adults consume approximately 6-11 g of soy protein and 25-50 mg of isoflavones (expressed as aglycone equivalents) per day. Intake in Hong Kong and Singapore is lower than in Japan, whereas significant regional intake differences exist for China. Evidence suggests that < or =10% of the Asian population consumes as much as 25 g of soy protein or 100 mg of isoflavones per day.[33]Some research from the soy industry further bolsters this ideaThe soy industry's own figures show that soy consumption in China, Indonesia, Korea, Japan, and Taiwan ranges from 9.3 to 36 grams per day.[34]To put those numbers into perspective, 1/2 cup of tofu (126 grams) has about 10 grams of soy protein.[35] That would be less than 5% of calories in a typical 2000 calorie per day diet.So if Asians don’t each much soy, it may not be responsible for their good health. Asian good health may instead be due to increased seafood and vegetable consumption. It’s likely the case that Asians don’t hurt themselves up with too much soy, because their consumption is low on average.Some research seems to suggest that it was consumed in isolated locations around 1000 BC. It didn't meet widespread adoption until after that. Humans have been consuming soy for a shorter amount of time than they've been consuming things like wheat and cow's milk.Genetic ModificationIt's worth noting that 93% of soy products are genetically modified.[24] That presents issues of its own as the soy we consume today may be different in some ways than soy that has been consumed historically in Asia.Overall:Some say soy is not as bad for your heart as whole milk is (that may be true). It’s not as bad for your heart as meat from cows that were stuffed with corn, grains and other foods those cows weren’t meant to eat. That may be true as well. However, that doesn’t make soy an ideal food choice - and it doesn’t remove the other problems associated with soy. Soy is not the only protein source, and comparing it to other, less desirable protein sources does not make it a great choice.Many enjoy the taste of soy, and it offers some nutritional benefits, but that does not mean that consuming it in excess is an ideal choice for health.This answer is a work in progress. I've read a lot on soy, and I plan to add to this answer whenever I come across more information, adding both more information, more studies and more sources.[1] http://www.shirleys-wellness-cafe.com/soy.htm[2] http://www.rd411.com/index.php?option=com_content&view=article&id=1450:hexane-in-soy-products-a-need-for-concern&catid=97:healthful-eating&Itemid=391[3] http://foodnhealth.tumblr.com/post/4808130054/soy-is-not-a-health-food-the-link-to-digestive (this is actually my post)[4] http://www.greenpasture.org/utility/showArticle/index.cfm?objectID=7241[5] http://articles.mercola.com/sites/articles/archive/2010/05/22/jeffrey-smith-interview-april-24.aspx[6] http://www.responsibletechnology.org/blog/18[7] http://nourishedkitchen.com/illinois-prisoners-soy-diet/[8] http://articles.mercola.com/sites/articles/archive/2010/09/18/soy-can-damage-your-health.aspx?aid=CD12[9] http://chetday.com/soy.html[10] http://www.becomehealthynow.com/article/soy/1086/[11] http://joe.endocrinology-journals.org/content/170/3/591.abstract[12] http://www.naturalnews.com/026303.html[13] http://www.epa.gov/ttn/atw/hlthef/hexane.html[14] http://psycnet.apa.org/index.cfm?fa=buy.optionToBuy&id=1993-35822-001 via http://www.greenmedinfo.com/article/early-life-soy-exposure-was-associated-masculinized-play-behavior-girls-42-months-age[15] http://articles.mercola.com/sites/articles/archive/2011/07/04/can-eating-this-common-grain-cause-psychiatric-problems.aspx[16] http://campaignfortruth.com/Eclub/220405/CTM%20-%20Soy%20rebuttal.htm[17] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2630504/[18] http://www.fertstert.org/article/S0015-0282(09)00966-2/abstract[19] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2630504/[20] http://www.livestrong.com/article/466960-does-soy-affect-your-hormones/[21] http://www.livestrong.com/article/474660-soy-and-hormonal-imbalance/[22] http://www.scientificamerican.com/article.cfm?id=soybean-fertility-hormone-isoflavones-genistein[23] http://www.webmd.com/infertility-and-reproduction/news/20080723/soy-foods-sperm-concentration-link[24] National Agricultural Statistics Board annual report, June 30, 2010. Retrieved July 23, 2010 via http://en.wikipedia.org/wiki/Soybean#cite_note-56[25] http://mcpharmacol.com/index.php/Journals/article/viewFile/106/105[26] http://thyroid.about.com/cs/soyinfo/a/soy.htm[27] http://www.ncbi.nlm.nih.gov/pubmed/14709499?ordinalpos=35&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum[28] http://www.ncbi.nlm.nih.gov/pubmed/12060828?ordinalpos=44&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum[29] http://www.jacn.org/content/9/2/164.abstract?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&fulltext=soy+infant+autoimmune&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT[30] http://www.ncbi.nlm.nih.gov/pubmed/18624607?ordinalpos=4&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum[31] http://www.ncbi.nlm.nih.gov/pubmed/16475902?ordinalpos=20&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum[32] http://www.ncbi.nlm.nih.gov/pubmed/16571087?ordinalpos=19&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum[33] Estimated Asian adult soy protein and isoflavone... [Nutr Cancer. 2006][34] Traditional soyfoods: processing and products. and Traditional soyfoods: processing and products and http://jn.nutrition.org/content/125/3_Suppl/570S.full.pdf[35] Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)