SOY
It hasn’t been that long ago that I was very pro-soy. I could make some pretty wonderful tofu dishes. For the past 6 years I have almost banished it from my diet. I say “almost” because when you go out to eat, you will get soy in some form, either the oil that something is cooked in or in the bread you might have. Soy and its derivatives (i.e. textured vegetable protein, mono & diglycerides, hydrolyzed vegetable protein, and lecithin) are present in the majority of packaged or refined foods. Even meats and poultry that are injected with broth have soy in the broth. This is a relatively new development. I have been reading ingredient lists for years and soy has never been present to the degree it is now. A couple of good articles about soy are:
http://www.bonappetit.com/magazine/2009/08/is_soy_healthy