Soybeans, an "extraordinarily protein-rich food is largely indigestible without fermentation. Fermentation breaks down the soybeans' complex protein into readily digestible amino acids, giving us traditional Asian foods such as miso, tempeh and tamari. Plain cooked soybeans are notorious for the flatulence and indigestion they cause. Fermentation pre-digests the beans, breaking down complex proteins into amino acids that the human body can more easily absorb".
Merely saying "there was a study of 20,000/30,000 people who had been brought up on soy products for 30 years, there were no negative consequences whatsoever" does nothing to inform people about the most healthy way to eat soybeans and may infer that people can eat soybeans any old way and still get all the benefits.
On another note, population studies, such as the one mentioned are deeply flawed, and there are very few with results that can berelied upon.
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