A
>Those who read Mary Enig and Sally Fallon's "Concerns about
>Soybeans," which was briefly discussed here a while back, may be
>interested to look at some rebuttals that have recently been
>posted at D'Adamo's web site: www.dadamo.com, on the Scientific
>Message board.


Here is that rebuttal (at least this is what I found at that sight):

Posted by Pete R on October 09, 1997 at 11:50:29:

Hello again. Here is another response from a soy expert
on the "Concerns Regarding Soybeans" article we all
reacted to some time ago (recall "killer tofu" thread).
I feel that my last two postings finally provide a good
refute of the article's allegations, thus allowing me
(and hopefully others) to continue to use soy products,
particularly unfermented products such as tofu, without
unwarrented concern.
Regards to all. Pete R.
(I recall that Todd M was concerned enough to say
he wasn't going to eat any tofu, other than soy flakes
for breakfast)
ps - Thanks, Dr. D for providing this web site for exchange
of information.
____________________________________________________

.....In summary, soybeans are safe and a good food to
eat. Now on to your specific question. Yes soybeans contain enzyme
inhibitors (such as trypsin inhibitor) but these enzymes are heat liable
and are inactivated during processing and or cooking (even boiling
soybeans for 20 minutes will inactivate the enzymes. Soybeans do
contain phytic acid which can bind some of the iron and zinc present in
the soybean. So the you will absorb less of those minerals. However,
soybeans is not considered a good source of these minerals. A more
important question may be: if you eat a meal containing soybeans and
other foods, will the soybeans inhibit the absorption of calcium from
milk or irom from liver. The research conducted so far is that this is
not a problem. That is, soybeans do not inhibit absorption of minerals
from other sources.

The research on isoflavones is very current but the
results so far seem to be promising.

For many years, soybeans were
considered to be dieficient in the sulfur amino acids you discussed.
However, the nutritional studies were based on experiments using rats. It
turns out that rats have a higher requirement for those amino acids than
do humans because those amino acids are used in the production of rat
fur. Currently, soybean protein is considered to be a complete or near
complete protein.

So, the information they gave you was sort of correct but I do
not agree with their conclusion. Soybeans are safe and offer good nutrition
Good Luck!
Karl Weingartner
International Soybean Program (INTSOY)
University of Illinois