More bad news about our food supply

In The Dark Side of Soy, Mary Vance offers words of caution:

Soy is indigenous to Eastern Asia, where it was once considered toxic and used only as a cover crop. It was eventually fermented for better digestibility; it had long been known that soy caused extreme digestive distress if consumed raw or undercooked. Fermenting soy deactivates these harmful constituents and creates health-promoting probiotics, the good bacteria our bodies need to maintain digestive and overall wellness.

...Asian populations may have had success with soy because they are consuming primarily the fermented forms.

Soy is everywhere in our food supply, as the star in cereals and health-promoting foods or hidden discreetly in processed foods...

Agri-giant Monsanto obtained FDA approval to market GM soy in 1996, and by 2004, a staggering 85 percent of the US crop was genetically modified...

Soy's naturally occurring phytates block absorption of essential minerals such as zinc. This is most worrisome for vegans and vegetarians consuming soy as their main source of protein, and for women in menopause who may be further upping their soy intake through supplements. The highest risk population is infants...