I don't eat raw black beans either in large amounts ;)
No issues with eating some soy, the issue is using soy as a food replacement for dairy, meat and wheat which results in consuming very large amounts of it.
Also non-fermented soy products in Asia are also treated either with heat or chemically (acid, salts, enzymes) which reduces the amount of the risky stuff and are more safer for consumption.
The problem in the west/mass produced food is where raw soy is used as a filler/replacement ingredient without proper consideration for pretreatment.
Also FYI traditional chinese and japanese soy milk is boiled (for a fairly lenghty duration upto 30 min) https://en.wikipedia.org/wiki/Soy_milk, some western brands are not, an easy test to know if it was heat treated or not is to check how much does it foam, if it foams excessively it's likely unboiled cold pressed milk (tho silicone (e is intentional) might have been added as an anti-foaming agent, so in doubt heat it up for 10 min).
I'm a bit confused about some of the stuff you're saying. Do you have any sources I could check out? I'm a vegetarian, and while I don't eat tons of soy, I'm genuinely interested because I haven't ever read about this. Soy haters usually talk about how I'm about to gain a second X chromosome or something.
I've never heard of soy milk not being cooked. From what I've read, Silk definitely cooks their milk, and so does a company called Sunrich (which has at some point been what's behind Kirkland, Costco's brand)[1]. I haven't really looked into others, but I've read that in order to remove the "bean" taste from the finished product, it requires cooking, and the longer the better. Like you said, though, if it's cooked, it's fine. I personally make my own soy milk.
You said in another reply that tofu and edemame are safe as well. According to Wikipedia, the soy protein in TVP is heated to 150-200ºC[2], which I assume is hot enough to "fix" the soy? Tempeh is fermented, so I guess that's okay too.
I suppose that basically just leaves soy protein powder (and what they're used for, e.g. protein bars) and heavily processed meat substitutes? I don't know much about the former, but given that processed food in general is typically unhealthy, I'm left to wonder if soy is the main issue, or even an issue at all.
No issues with eating some soy, the issue is using soy as a food replacement for dairy, meat and wheat which results in consuming very large amounts of it.
Also non-fermented soy products in Asia are also treated either with heat or chemically (acid, salts, enzymes) which reduces the amount of the risky stuff and are more safer for consumption.
The problem in the west/mass produced food is where raw soy is used as a filler/replacement ingredient without proper consideration for pretreatment.
Also FYI traditional chinese and japanese soy milk is boiled (for a fairly lenghty duration upto 30 min) https://en.wikipedia.org/wiki/Soy_milk, some western brands are not, an easy test to know if it was heat treated or not is to check how much does it foam, if it foams excessively it's likely unboiled cold pressed milk (tho silicone (e is intentional) might have been added as an anti-foaming agent, so in doubt heat it up for 10 min).