I appreciate what you said.

Ugh. I’m a scientist who deals with people who have been misinformed by the crap that the Weston A. Price Foundation pumps out on a semi-regular basis. This obviously isn’t the place for a point-by-point rebuttal, but let me just say that, judged on their scientific merits, most of their claims are extremely weak, particularly as applied to processed meat analogues. Like many misinformation campaigns (c.f. creationists, global warming deniers, etc.) the Weston Price people throw out a slew of claims in the hopes that any one of them will stick. Most people aren’t willing or able to get down in the weeds and do the work to discover that these claims are for the most part bogus.

It has been argued that high levels of soy isoflavones such as genistein, daidzein and genistin in Asian diets protect the inhabitants of Japan and China from certain degenerative diseases, especially breast and prostate cancer. Actually, consumption of soy in traditional Asian diets is low. A 1975 report lists soyfoods as minor sources of protein in Japan and China.1 Major sources of protein listed were meat including organ meats, poultry, fish and eggs. Average isoflavone consumption in Asian diets ranges from 3-28 mg/day, as shown in the table below.
Studies indicate that isoflavone consumption at levels slightly exceeding those found in tradition diets results in thyroid suppression and endocrine disruption. The AdvantaSoyTMClearTM supplement would add 30-50 mg of isoflavones to a 100-gram serving of various common western foods, levels that exceed the amounts found in traditional diets and that are in the range of levels shown to cause problems, especially for sensitive individuals. Note that this level is also greater than the amount provided by 25 mg soy protein isolate, the amount determined by the FDA to warrant a health claim. It is not only possible but likely that many individuals will consume two or more servings of foods to which the Cargill isoflavones have been added, especially as these foods will be promoted with much advertising touting their health benefits. Two or more servings of such foods would provide 60-100 mg isoflavones per day, an amount that provides the estrogen equivalent of the contraceptive pill2 and one that clearly poses dangers after only a brief period of daily intake.
Isoflavones
China (1990 survey)3 3 mg/day
Japan (1996 survey)4 10 mg/day
Japan (1998 survey)5 25 mg/day
Japan (2000 survey)6 28 mg/day
In Japanese subjects receiving adequate iodine, causing thyroid suppression after 3months7 35 mg/day
In American women, causing hormonal changes after 1 month8 45 mg/day
In American women, causing changes presaging breast cancer after 14 days9 45 mg/day
FDA recommended amount10 24 mg/day
AdvantaSoyTMClearTM 30-50 mg/ 100 g serving

http://westonaprice.org/soy/da…..vones.html

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Confused About Soy?–Soy Dangers Summarized

* High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
* Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
* Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.
* Soy foods increase the body’s requirement for vitamin D.
* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
* Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.