[Lotus]

Since PM pueraria mifirica is a member of the family Leguminosaea, sub-family Papilionoideae, belonging to the soybean and pea sub-family of plants, I think we should take a deep look into soy,
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Don't be alarmed: read the article,

EATING SOY CAN KILL YOU! Scan the media reports and surf the Internet, and you’re bound to come across scary claims that would lead you to believe this is true. You may have heard:

Soy will give you breast cancer.
Soy formula is dangerous to babies.
Genetically modified soy foods may modify you.
Soy foods block your thyroid function.
Soy prevents the absorption of minerals and interferes with digestion.
Tofu causes Alzheimer’s disease.

http://drhyman.com/blog/2010/08/06/how-soy-can-kill-you-and-save-your-life/#close

#3 “Soy is a Thyroid Poison”

I think this claim makes a mountain out of a molehill. Yes, there’s no doubt that soy can affect your thyroid gland — the real question is, how much does it take? If you’ve read that soy is bad for your thyroid, you’re probably reading claims based on a few poorly-designed studies that have been blown out of proportion.

Instead, consider this: A review of the research found no significant effects of soy on the thyroid except in people who are iodine deficient — a condition that is rare in this country.

Another well-designed study in the American Journal of Clinical Nutrition (iii) studied the effect of realistic amounts of soy protein on hormones, including thyroid hormone. It found that soy had no significant effects on these hormones.

Based on my assessment of this and other research, I am convinced that normal amounts of traditional soy foods pose no risk to thyroid function.

#4 “Fermented Soy is Better than Non-fermented Soy”

Now here’s a claim that DOES have some basis in fact. That’s because soybeans — along with other beans, nuts, and seeds — contain compounds called phytates, which bind to minerals inside your body and contain some potentially harmful compounds.

The Asian cultures that have traditionally consumed soy typically ferment it first. This process breaks soy down and makes it easier to digest. Plus, fermentation adds extra nutrients and probiotics (“good” bacteria) to soy. For these reasons, I prefer fermented soy foods, like miso, natto, tempeh, tofu and some brands of soy milk.

So, should you eat soy? My answer is YES — but with two very important guidelines: