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Let's pick a point of contention, then, like Soy.

The bran or hull of all seeds contains phytic acid. Phytic acid inhibits mineral uptake. The high temperature, pressure, and time needed to break down the phytic acid in soy denatures soy protein. So pick one: protein or minerals. Vegetarians who consume tofu instead of meat risk severe mineral deficiency. Wallace, GM. Studies on the Processing and Properties of Soymilk. J Sci Food Agri 1971 Oct;22:526-535

Tripsin inhibitors in soy interfere further with protein absorption. Rackis JJ et al, Qualification of Plant Foods in Human Nutrition, 1985;35.

Soy phytoestrogens (isoflavones) are goitrogenic (ie they reduce thyroid function, which means it slows your metabolism). They also distrupt endocrine function and promote breast cancer. Strom BL et al, Exposure to soy-based formula in infancy and endocrinological and reproductive outcomes in young adulthood, JAMA 2001 Nov 21;286(19):2402-3. Soy infant formula promotes early puberty among females and late development among boys and is correlated with female reproductive disorders (including endometriosis) in later life.

The "B12" found in soy is actually a B12 analog, and eating soy increases your body's needs for B12. Similarly, eating soy also increases your need for vitamin D.

Soy protein isolates (eg protein powders and the Textured Vegetable Protein etc found in processed foods) contains lysinoalanine and highly carcinogenic nitrosamines, and their processing also usually leeches toxic amounts of aluminum (toxic to neurons and the kidneys). Joseph, JR. Biological and physiological Factors in Soybeans. JOACS, 1974 Jan;51:161A-170A. In feeding experiments, use of soy protein isolate (SPI) increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.

Asian cultures do not eat a lot of soy. They use soy as a condiment -- like we use ketchup or mustard. In a 1998 survey (C Nagata, et al, Journal of Nutrition), the average amount of soy consumed by Japanese was less than two teaspoons. TWO TEASPOONS. The soy consumed is also almost always fermented, sprouted, soaked, or the like, to reduce the antinutrients found in the food. Although SPI manufacturers work hard to reduce these antinutrients, American's consumption of soy foods and soy milk is nothing like traditional asian consumption.