Perhaps not initially... however, since the *soy* propaganda machine began rolling, many have come to consume soy as a primary food... and eating anything to excess is not a good thing... Genetically-Modified soy has further exacerbated the issue since then...
>>"The claims refer to the aluminum they claim is in soy, the goitrogenic effect, the phytoestrogens and the phytic acid mainly."<<
These issues ARE exacerbated by Genetically-Modified soy varieties... are you aware that Monsanto has developed an aluminum resistance gene? These biotech industries are messing up the natural plant *chemistry*...
>>"But the same people making the claims apparently do not have a clue about the chemistry behind these things and the benefits of some of them."<<
See above... the genetic modification of these plants changes the *chemistry* of the plant... and the chemistry of the plant's consumer. It is a relatively recent phenomenon... 20 years or so now... we will see more come to light in the near future... a full generation or two further into this.
Traditionally... soy was consumed primarily fermented... as were many foods prior to canning and then refrigeration - also a recent phenomenon in terms of food storage.
Beneficial microorganisms in ferments help to detox heavy metals... including aluminum. B. Subtilis is one of the toughest ones and found in unpasteurized fermented soy products... it is also found in ferments around the planet.
Taking the microorganisms out of our foods through pasteurization and sterilization with the intent to improve shelf life was a huge blow to our health IMO.
Just sort through the muck on both sides of the issue... without bias, without ego, (a need to defend your position) or an emotional response and you will get to the root of the issues here... both sides of the issue are not entirely unfounded and stand on solid research data... but unfermented changes things... and Genetically-Modified changes things.