As for the other soy products, I have heard some concerns about the lectins, which are poisonous. Vegetables in general have toxins, which are usually there to protect them from insects. Humans, like most animals that eat plants, have adaptations to deal with this, so vegetables in general are not thought to be unhealthy, and probably not all of their effects are harmful, so I’m not sure what to make of this.
Most legumes, nuts, whole grains, and nightshades (e.g. tomatoes) contain a concerning amount of lectins, but cooking and fermentation can mostly break them down, and soaking and rinsing can also get rid of them. Most lectins break down with heat, but those found in peanuts and soybeans seem to be an exception, and might explain why allergies to these two foods are so common. Maybe some types of lectins are harmful and others are not, at natural doses.
As for the other soy products, I have heard some concerns about the lectins, which are poisonous. Vegetables in general have toxins, which are usually there to protect them from insects. Humans, like most animals that eat plants, have adaptations to deal with this, so vegetables in general are not thought to be unhealthy, and probably not all of their effects are harmful, so I’m not sure what to make of this.
Most legumes, nuts, whole grains, and nightshades (e.g. tomatoes) contain a concerning amount of lectins, but cooking and fermentation can mostly break them down, and soaking and rinsing can also get rid of them. Most lectins break down with heat, but those found in peanuts and soybeans seem to be an exception, and might explain why allergies to these two foods are so common. Maybe some types of lectins are harmful and others are not, at natural doses.