One for the soy boys. lol.

This is about the engineering of grain bins and how they are put up. Great if your a technology geek. 

https://www.youtube.com/watch?v=ywBV6M7VOFU

Note: Soy is perfectly safe if properly cooked (and drained) or fermented after soaking and draining. However today with the natural foods movement and many in the raw foods movement having access to raw soy, there are a lot of people processing it improperly. 
Its not just soy, grain storage is complex. We now know that gluten intolerance is not actually the gluten but some other protein or sugar in wheat and other grains.
The Australian researcher that coined the word gluten intolerance now rejects the term. There is a theory that wheat intolerance is rising because we no longer store it on the stem or in the head so the threshed grain ferments in the granary differently to grain stored on the head. It leaves an allergen in the grain. There is research in Britain to see if they can identify the fermenting organism involved and use it. The science of food is fun.