Irreversible effects on female brains from soy products
news.ncsu.edu
news.ncsu.edu
Perhaps alleviating some of the alarm, many soy products have drastically reduced levels of these compounds (tofu) or practically none at all (tempeh, real fermented soy sauce), and in these cases the benefits of soy (high quality protein, no cholesterol, low fat, etc.) almost certainly outweigh the negatives, compared to almost any other source of protein (meat, for example, becomes quite carcinogenic when grilled or cooked in pretty much any way that produces browning or blackening in the meat, in addition to containing cholesterol, no fiber, and lots of "bad fats").
So, while I'm not cutting tofu and tempeh and good soy sauce out of my diet, or even reducing it (I'm a vegetarian, and it's a staple of my diet), I avoid any form of raw soy: soy flour, edamame, soy milk, etc.
Also worth noting, soy in the forms that Americans most often consume it is a new phenomenon. Soy was considered inedible until the past 20-25 years, and it's only through extremely heavy marketing and lobbying pressure that soy has become part of every Americans diet (whether they know it or not, in cereals, in breads, in oils, and dozens of other places you would never think to look). In the cultures where soy has been consumed for hundreds or thousands of years, it has been in processed forms: tofu, tempeh, and soy sauce. Though young salted soy beans (called edamame in the west) are a popular snack in Japan and a few other places. Anyway, I'm suspicious of any food that has been foisted on me by huge corporations...and soy popularity in America is very much the result of a major corporate push. Corn is another fine example of money making for dangerous agricultural policy, leading to serious nutritional problems for a large segment of the population.
Then again, I usually find myself in the minority in any internet discussion.
But actually I posted this here because I wanted some expert here to comment on the article, as it worried me a lot.