On my Facebook page, T H E E C O C H E F, I wrote about soy, and posted this video link from Dr. Mercola. It is important to read and follow all you can with regard to soy, so that you are aware of the actual health risks of consuming soy, even organic, and even lacto-fermented. Soy presents three areas of concern: 1) Trypsin (protein digestion inhibitor) 2) Phytic Acid (nutrient inhibitor), and 3) Goitrogens (impairs thyroid function). Fermentation definitely breaks down trypsin and phytic acid, to make the soy more bio-available, but it is not clear as to whether it also breaks down the goitrogens, and there is even some evidence to suggest that it makes the goitrogens more bio-available. So, if you have any issues with your thyroid, you should avoid every kind of soy, even fermented soy (tempeh, miso, and natto).