““I advise patients to consume soy in modest quantities and preferably in fermented form, e.g., tofu, tempeh, miso, and natto, since fermentation degrades the lectins and phytates in soy that can potentially exert adverse intestinal effects. Soymilk can be a useful milk substitute for those with lactose intolerance, but I believe that, for the above reasons, it is best consumed in limited quantities. Similar cautions apply to whole soybeans and edamame.””
