It never crossed my mind that soy - a favourite health food - might be toxic and dangerous. It wasn't the first time. Bottled water, margarine, and gluten grains all come to mind. But soy? The wonder bean?
I was faithful to the plant. I'd been a vegetarian for five years and though I now enjoy the multitude of benefits and gourmand delight that meat and seafood offer, I trusted in plants. Soy was something I'd celebrated, along with everyone else in Vancouver, in my hippie years. Later, even the men in my life enjoyed my "I Can't Believe it's Not Meat" stir fries. After moving back into the omnivore's diet that nature gave me, I still loved miso soup for breakfast and made an effort to regularly enjoy soy proteins.
Who didn't? Even Dad's got soymilk in the fridge- it's great for preventing prostate cancer, right? Even people who never got used to the taste- or shall I admit tastelessness- of soy added it in hopes of reaping the benefits of those amazing nutrients. Isoflavones, genisteins, lectins, saponins, and phytoestrogens- don't these wonderful names signal a whole host of cancer fighting, heart disease preventing, cholesterol-lowering miracles?