Isoflavones, genisteins, lectins, saponins, and phytoestrogens -- don't these wonderful names signal a whole host of cancer fighting, heart disease preventing, cholesterol-lowering miracles? Uh, no. They're anti-nutrients and toxins. Guess where you'll find them -- some in pretty high concentrations? Meat? No. Natural fats? Wrong again. How about junk food? Bingo! But wait; junk food is processed, refined, shaken, stirred, emulsified, liquified, toasted, frozen, dried, baked, broiled, fried, fortified, vacuum packed, and spoon fed. So, then, what is it in junk food that's composed of all those toxins? Ah, the chemicals: preservatives, coloring, flavoring, deodorizing, odorizing, texturizing, viscocitizing, right? Naturally...wrong! Alright, enough suspense: soy. Yep, as "foods" go, soy is among the most toxic. Of course, soy never existed in our diet until some few thousand years ago. Lorette Luzajic has a very worthwhile article on the whole thing, if you'd like to know. You'll be shocked. More on the toxins here (and here, too). By the way, Asians don't eat a lot of it as is claimed (they never have), and also, what they do eat is in fermented form like tempeh, miso, tofu, sauce. Fermenting, soaking, and sprouting are wise techniques and traditions for breaking up toxins and...