In URL: http://www.dadamo.com/ask/ask2.pl?20001111.txt

Dr D'Adamo writes:
[firstly quoting]
> In sum, soy products have been consumed as a dietary staple in
> Asian
> countries for hundreds of years with no significant occurrence
> of
> goiter in that population. Goiter is primarily due to a
> deficiency of
> dietary iodine, not the consumption of moderate amounts of soy
> protein
> incorporated into a nutritionally sound diet. That goiter would
> result
> in adults consuming 25 grams of soy protein per day in response
> to an
> approved health claim for coronary heart disease is ludicrous."
>
> In essence, it you don't consume 40% of your body weight in soy
> protein daily, you've not got much to worry about.

25 kilograms, not 25 grams, would be 40% of your body weight.

I am not sure how soy and soy protein equate but here is an excerpt
to look at:

Linkname: History

URL: http://www.soyonlineservice.co.nz/history.htm

Last Mod: Tue, 22 Aug 2000 03:27:14 GMT

size: 111 lines

Just how much soy did Asians eat?

In short, not that much, and contrary to what the industry may claim

soy has never been a staple in Asia. A study of the history of soy

use in Asia shows that it was used by the poor during times of extreme

food shortage, and only then the soybeans were carefully prepared

(e.g. by lengthy fermentation) to destroy the soy toxins. Yes, the

Asians understood soy alright!

Many vegetarians in the USA, and Europe and Australasia would think

nothing of consuming 8 ounces (about 220 grams) of tofu and a couple

of glasses of soy milk per day, two or three times a week. But this

is well in excess of what Asians typically consume; they generally use

small portions of soy to complement their meal. It should also be

noted that soy is not the main source of dietary protein and that a

regime of calcium-set tofu and soy milk bears little resemblance to

the soy consumed traditionally in Asia.

Perhaps the best survey of what types/quantities of soy eaten in Asia

comes from data from a validated, semiquantitative food frequency

questionnaire that surveyed 1242 men and 3596 women who participated

in an annual health check-up program in Takayama City, Japan. This

survey identified that the soy products consumed were tofu (plain,

fried, deep-fried, or dried), miso, fermented soybeans, soy milk, and

boiled soybeans. The estimated amount of soy protein consumed from

these sources was 8.00 ± 4.95 g/day for men and 6.88 ± 4.06 g/day for

women (Nagata C, Takatsuka N, Kurisu Y, Shimizu H; J Nutr 1998,

128:209-13).
[...]