It was Dr. Mercola's article, not mine. However, since you responded I will point out that most soy consumed in China and Japan has historically been fermented non-GMO soy. The article specifically points out that it does not apply to fermented non-GMO soy.
No, that is not what the article stated, but hey why start telling the truth now when we are already use to you making stuff up.
By the way as I showed Mercola's article was full of errors, which brings up an important point. JUST BECAUSE IT IS ON THE INTERNET THIS DOES NOT AUTOMATICALLY MAKE IT TRUE!!!! A lesson you really need to pay attention to.
And the fact that Mercola did not bother to check his facts first, and the fact that Mercola left out the fact that cooking also inactivates many of the compounds he was talking about just proves that he is also willing to do whatever it takes to mislead the public about soy. So both of you are like GMO peas in a pod. No wonder you went so far off the deep end when I invalidated Mercola's false and misleading claims.