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Cooking/fermenting supposedly increases soy's goitrogenic activity
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Good day James,

I would appreciate your thoughts on the following:
"Cooking and fermenting do not destroy millet or soy goitrogens; in fact, they make these foods more goitrogenic."
source: http://www.cholesterol-and-health.com/Goitrogen-Special-Report.html

That study does point out that when soy is consumed "with additional sources of iodine" there should be nothing to fear. Still, what do you think? Is it best to avoid (millet and) soy all together when working on hypothyroidism?

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