Thanks for posting this. I'd come to this conclusion a while ago:
"The most logical course to take if one is concerned about the possible negative effects of plant estrogens contained in soy is to avoid consuming highly processed forms of soy, or reduce consumption of those products. It has been suggested by a few scientists that the degree of processing effects how soy phytoestrogens will react with the human body, with the more highly processed soy products (especially soy protein isolates) exerting a more estrogenic effect in the body. Just to put this in perspective, some of the same researchers who have found estrogenic effects on animals when feeding them high concentrations of soy protein isolates, have also found similar estrogenic effects for isolates of other plants – namely cabbage and brussel sprouts [7]. No one is suggesting that we all stop eating cabbage because it obviously offers significantly more benefits than it does risks. We just generally do not eat extracts of freeze-dried cruciferous vegetables. The same should hold true for soy and any other food – the closer to its whole form as possible is probably the best choice."
