Given the lack of any documented adverse health effects from soy-derived foods in the many cultures where it’s extremely widely used in cooking, my layman’s gue

Given the lack of any documented adverse health effects from soy-derived foods in the many cultures where it’s extremely widely used in cooking, my layman’s guess is that it’s to do with the extraction and processing of the soy bean oil. That can of course also apply to highly processed soy products, but I don’t reckon the average tofu or soy sauce enjoyer should be worried.