This question is generally for the nutritionist, but of course if anyone has other information to add I would like to hear your comments.

In the book Sexy Hormones, by Lorna R Vanderhaeghe, MS & Alvin Pettle, MD, they discuss estrogen and Xenoestrogens (enviromental estrogens), which are a class of man-made chemicals (long list) that mimic estrogen, which may cause estrogen dominance. They disrupt the natural hormone functions within the bodies of both males and females, which is a primary cause of many forms of disease. From what I have read in other books, the diseases are not just related to hormone type functions but heart disease, cancer, strokes, and autoimmune.

My conflict, in relation to this program, is what Vanderhaeghe and Pettle say about soy products. They do not recommend any soy product that is not fermented. They stated, "Isoflavones found in regular (unfermented) soy increase the production of aromatase and therefore increase levels of estrogens. Regular soy also negatively affects thyroid hormone uptake. Regular soy is a true phytoestrogen because it fits into estrogen receptors; therefore it is a strong estrogen and should be completely avoided."

They recommend fermented soy and stated, "When soy is fermented, the acivity of the isoflavonoes is reduced by two-thirds, and the isoflavones become a safer form of the original molecule." They continue by stating, "The fermentation process also creates probiotics-helpful bacteria the body needs to increase the quanity, availability, digestibility, and assimilation of nutrients in the body. The fementation process actually removes nearly all of the negative side effects of soy and converts it into a powerful health food."

For those who are not sure of the difference, like me; regular soy products are soy milk, soy beans, isolated soy protein and edamame. Fermented soy products are miso, tempeh, fermented soy powder, soy sauce, and fermented soy yogurt. Tofu although not fermented has had the anti-nutrients (hemaggluten and phytic acid)removed, which lesson the interruption of nutrient absorbtion. In addition, it is noted that they do love fermented soy, but do not recommend any soy products for women with estrogen-receptor-positive breast cancer.

So I am confused about the use of soy milk, tofu, and edamame in the USD and the UM phase 1, and that fermented is allowed in phase 2 of the UM. I seems that in general most people, even men, may have excess estrogen levels is their system (from environmental estrogen), especially if you are overweight because fat cells store excess estrogen. Should we be consuming either, especially the regular soy, if we have not evaluated our estrogen levels with at least a blood test or the preferable saliva test?