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From:	Dr. Russell B. Marz (c-24-21-215-241.hsd1.or.comcast.net)
Subject:	goitrogens in soy
Date:	December 14, 2006 at 1:05 pm PST

Dear Marie or Brenda Davis,
I am a professor of nutrition at several medical schools and a naturopathic
physician. I am unclear as to several points concerning goitrogens in soy. It is
clear that there are goitrogens in soy but it is unclear as to the degree of
sensitivity of the goitrogens to cooking. In soy milk, for example it seems that
there is some degree of cooking. To what level of goitrogens are still active in
most soy milk products? Thank you for any info you might have on this matter.
Dr. Russell B. Marz
National College of Natural Medicine

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