Soy is particularly problematic for infants and it would be very wise to avoid giving them soy-derived products, since it has been estimated that infants who are exclusively fed soy formula receive the equivalent of five birth control pills worth of oestrogen every day. Check out (www.westonaprice.org) to find some alarming research and statistics on what can go wrong when infants and children are regularly fed soy formula.
In order to derive some benefit from soy, consuming only fermented soy products – such as organic miso (mugi barley and genmai miso are the best), organic tempeh, soy sauce or tamari and natto – is the way to do it. This is because the phytic acid, which is inherent in soy beans, has been neutralized in the process of fermentation. Consuming fermented soy is very beneficial in recolonizing the friendly bacteria in the large intestine, which neutralizes the ‘unfriendly’ bacteria and allows for greater general assimilation of foods and nutrients.
So, fermented soy is of benefit and unfermented soy is not. It is not only soy that needs to be fermented but whole-grains as well. In fact, grains (apart from millet, buckwheat and couscous) and legumes are best consumed after soaking them for 48-72 hours prior to cooking, which allows fermentation to take place. The soaking of grains and beans is also advocated in the principles of macrobiotics, which is very popular amongst vegetarians.
Yet many vegetarian restaurants do not have time or forget to incorporate this very important process in their vegetarian cooking and thus people who regularly eat out at vegetarian restaurants might develop severe mineral deficiencies due to the large consumption of phytic acid in their diet.
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