I prefer to think of it as a tool of the devil because of it's hormonal activity in the body.  But that's just me.

This is some really good information.

https://examine.com/nutrition/is-soy-good-or-bad/

I prefer to think of this stuff as something that will eventually only be used for making fermented products (like soy sauce).  I use soy sauce in a couple of my hotdish/casserole recipes, but most of them call for very small amounts.  I buy the stuff from the food co-op because it has much more flavor, and less sodium, than the junk from the grocery stores (like Kikkomen or whatever it is).