Soy, lentils, and chickpeas are legumes which some people consider to be better than grains, especially gluten grains, but they still have tons of lectins, saponins, phytates, and all of the other junk. Soaking removes some of the toxins, sprouting removes some more, and fermentation removes some more but even then they are hardly health food. We tend to prefer vegetables and tubers.
Also soy is pretty damn poisonous. http://www.westonaprice.org/soy-alert.html
Rye is a grain and a junky one at that.
Stabbing conventional wisdom in its face.
Anyone who wants to talk nutrition should PM me!