You may also want to google the difference between fermented vs non fermented soy products.
In traditional asian cultures, fermented soy is eaten more often than in the states. fermented includes tempeh, miso and soy sauce. It is the unfermented such as tofu, soy milk, tvp, and processed foods that are problematic if over consumed.
Here is one such resource, i didn't read it all, it is long, but it touches on the new thinking that it is the non-fermented soy that is not good for you:http://www.westonaprice.org/soy/ploy.html