Soy

Soy is surely hotly debated. I continue to err on the side of caution regarding consuming any soy that isn't fermented (tempeh, natto, miso). That's only because most of what I have read makes that distinction. This article by Dr. Mercola (of whom I am a lukewarm reader) provides an overview of why non-fermented soy is DANGEROUS to one's health. I can't verify the science, of course -- am just linking this article as part of the ongoing debate.