I post this URL only because I find it interesting that soy protein continues to demonstrate lipid-correcting properties, despite its other suspicious characteristics. After reading mountains of material on cholesterol and the various fractions thereof, and the various dietary interventions that are supposed to "improve" it -- whatever that might actually mean -- I remain as confused as ever. Others may find it interesting as well. If not, just delete and I apologize for the deviation from topic. http://content.health.msn.com/content/article/1728.55026 Todd Moody