Re: Soy lecithin - harmful?
Your welcome. I've been doing some research this is what I learned.
Isoflavones found in soy, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. Isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis.
~All the soyfoods in the following list are excellent sources of isoflavones, providing a range of 30 - 50 milligrams per serving.
Roasted soy nuts (1 ounce)
Soy flour (1/2 cup)
Soy grits (1/4 cup)
Textured soy protein (1/2 cup, cooked)
Yellow, green vegetable or black soybeans (1/2 cup, cooked)
Regular soymilk (1 cup)
Tempeh (1/2 cup)
Tofu (1/2 cup)
~Don't other soyfoods or soy ingredients contain isoflavones?
Yes, most do, just in significantly smaller quantities. For example, miso is a good source, but who eats a 1/2 cup of miso, since it is used as an ingredient? Soy hot dogs, soy burgers, soy cheeses, soy yogurts and soy isolate powder do contain isoflavones, but competition with other ingredients and processing all affect amounts of isoflavones. The best way to know is to call the consumer line on the package of food and ask them if they have analyzed for isoflavones. Soy oil doesn't contain isoflavones.
~Are isoflavones destroyed in the cooking process?
Isoflavones are fairly stable, so under normal home or institutional cooking methods they are not destroyed.