Beware of The Toxicity of Soy Products------Tofu Burger?

Soy didn't earn the moniker "poor man's meat" on an average consumption of 4 tablespoons a day.  Consumption was far higher for poor people, but now more of them can afford meat and would rather not eat it, sort of like the stigma against chicken in Germany. 

That being said, soy was understood to be unhealthy unless fermented.  Traditional Asian soy preparations always involve long periods of fermentation, which break down the lectins and anti-protease enzymes and other antinutrients.  When this is done, soy is amazingly healthy.  So the moral is, traditional preparations such as tamari, natto, miso or tempeh are great for you (especially if you make them yourself) but unfermented soy is poison.

BTW, the industrial processing does nothing to remove soy's inherent toxicity, which is why it is still so poisonous.  The processing usually exacerbates the problem.  The most ironic thing is that one of the primary anti-nutrients in soy is an anti-protease enzyme which inhibits absorbtion and assimilation of protein, which is sad because so many vegetarians consume large quantities of unfermented soy (ala tofu or processed crap) to make up for lack of meat.

Thanks for the clarification. I scanned that site after posting and it did mention traditional methods of fermentation took care of the problem. And as for fresh wild game... Remember real carnivores eat their prey's guts to get all those nutrients and leave the flesh for the scavengers