In tofu:

Trypsin inhibitors and Hemagglutinin are both proteins and they are denatured after boiling 豆浆to make tofu.

Protein Denaturing occurs in all cooking, to say it harmful is laughable.

To MSG (味精） is a potent neurotoxin is so ridiculous that I don't think any Chinese or any Westerner who eats Pringles or Campbell soup would agree.

The adverse effects of Phytic Acid, Isoflavones and Goitrogens are grossly exaggerated.