He estimates 50% react to soy???? Ugh! THAT ain't good news, is it?
To answer your questions: yes; no, it isn't; and yes
That was one of your intolerances tested, DianeR, right?
At home I can always spice things up. But it is hard at restaurants. I was just looking at a book about restaurant eating for those with allergies. It is divided up by type of restaurant and shows where problems might loom for typical dishes. (Apparently, the same dish can be cooked differently by different chefs, so my thought of coming up with a list of sure fire dishes I can order was dashed). I was distressed to see how many places where soybean oil might be used or a bit of soy sauce added.
But I don't know that teeny bits of soy are going to bother me, such as a splash of soy sauce in a Thai curry. I'm not like one of those who have a major allergic response to the tiniest bit of soy. But I should stay away from big chunks of tofu ... I guess.
It would be nice of any of the stuff Dr. Fine says was in a peer-reviewed article or was being publicly critiqued by other doctors. He says this stuff and no one else seems to say yes or no. So what does one do?
This subject can drive a person nuts. I actually had a dream last night where I was ... reading ingredient labels. That's all I remember of it. I think I need a richer fantasy life