Soy was never used as a staple food in the past except in times of staple crop shortages\failures... such as rice, etc.
It was almost always used fermented, or, in some cases as mentioned in this thread... cooked thoroughly.
It was never to be a staple food... breakfast lunch and dinner... people who have made it such in their diets run into problems.
Another issue is that soy has been introduced rather recently to many people who were never exposed to it before... and as groups of genetically linked people may have problems with dairy, other genetically linked groups... have problems with soy.
Then we have metabolic differences... among other things. And the new eating for your genetic type.
Best to know your ancestry... and your ancestors diets before chowing down on most anything.
If you have Asian ancestry, one will likely tolerate moderate amounts of soy well... if not?
of course I am speaking of non-gmo for sure... gmo soy has been linked conclusively to huge increases in food allergic reactions, etc.
horizontal gene transfer, intestinal flora disruption, and all of that.
this horizontal gene transfer is an environmental stress (on top of pollution, acidification, work, family etc. etc.) that forces an extinction of a species, or, if lucky, an adaptive response that can take generations to occur.
So much is happening so fast right now though, that we are in a sixth extinction event... right now... and humans may be dragged into it.
GMOS and agricultural cides are huge players in this extinction due to the *stress* they cause on any given living species, and should be banned outright as the American Academy of Environmental Medicine has called for... among MANY other human\planetary\animal\environmental advocates.