Although soy protein is a complete protein, low in fat, good for the heart, and a superfood, soy also has drawbacks to some people. At one time, soy was considered unsafe to eat, the soy plant was initially used as a method of making nitrogen. The plant was first used while fermented techniques were being discovered. The products first on the market were fermented products such as miso and soy sauce.

One of the drawbacks of eating soy products is the thyroid function can be suppressed by what is called “goitrogens.” The soybean contains large amounts of natural toxins that block the ingestion of important enzymes needed for protein digestion.

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