From the perspective of someone who cooks, I want to ask if you have any thoughts about the way soy is traditionally eaten and prepared - fermented - vs merely isolating a chemical component. Fermentation lowers phytic acid content and increases bioavailability - but then does that mean you're actually getting more of the isolated component in the fermented version, which means soy becomes even more harmful?

EDIT: Okay I should read the fine print AND the comment section before commenting.... :D