Legumes contain anti-nutrients such as phytoestrogens and phytic acid (both are particularly high in soy). Phytoestrogens encourage the growth of certain cancers, and are pseudo-hormones that can wreak havoc on the body. Phytic acid can block the uptake of essential minerals, including calcium, magnesium, copper, iron and especially zinc.
Unlike animal products, legumes are actually not safe to eat unless they've been either fermented or sprouted or soaked and cooked, but even then, the toxins aren't completely gone. In fact, the phytic acid in soy is actually resistant to long, slow cooking.
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