I'm with ya, unfermented, processed soy consumed daily in everything: The Soy Saga!
trypsin enzyme inhibitor: gastric upset and poor amino acid uptake, inhibits growth in adolescents
haemagglutinin: promotes blood clots
goitrogen: thyroid disfunction, weight gain, chronic fatigue
phytates: . . .Ugh!
Antinutrients and then some. And vegetarian feed for livestock is most likely fed tons of soybean. I have consumed so much of it ignorantly in my mere lifetime. I guess good effort goes into escaping it. I read recently limits have been lifted by the FDA on how much soy can be added to processed school lunch food. Something I don't understand is, doesn't it essentially cost more $$ to add extra product to food as oppossed to just keeping it simple? Or does it act as filler therefore allowing a pure burger to be doubled in amount? What's the point other than to promote a crop like we did with corn hence producing a billion dollar industry? I see the business aspect of it presiding over actuall health missions; I guess that doesn't really surprise me.