Why I'm picky about soy

Sally Fallon and Mary G. Enig, Ph.D write about the dangers of soy - particularly, un-fermented soy.  In a nut-shell, it used to be that soy was only considered safe for eating if it was fermented (i.e. tamari, miso, natto, tempeh) - and even then - it was a condiment, like ketchup.  Now, for various reasons, soy - fermented and otherwise - gets marketed as a "miracle food", when there are dangers associated with isoflavones.  It's a bit of a long read, but it's worth it.