“Many highly processed soy foods have become popular in vegetarian cuisine. How do they look from an Ayurvedic perspective? Take soy milk. Just as with any milk, fresh is best. But what about boxed or bottled soy milk? They can expand one’s options enormously, especially for people who are dairy sensitive, used for simple things like the occasional bowl of cereal or for baking. As far as I can ascertain, boxed soy milk is mildly rajasic depending on the brand. It is moderately imbalancing to Vata, calming to Pitta, neutral or slightly increasing to Kapha. “
-Amadea Morningstar, founder of the Ayurveda Polarity Therapy and Yoga Institute
What is Soy?
Soybeans are members of the pea (legume) family of vegetables and have been a staple of Asian cuisines for thousands of years. In China, during the Ming Dynasty it was discovered that soy could be cultured or fermented. Unfermented soy was avoided as a food, but the fermentation process appeared to remove antinutrients and actually released some amazing benefits. The fermented soy food natto actually found its way into Chinese Medicine as a nutritional remedy.
Nowadays, soy and soy foods are popular among individuals following vegetarian and vegan diets. This is due to their high protein content, and their ability to be processed into milk and meat substitutes.
If soy has been an ancient stable and a great alternative protein for vegetarians, then what’s so bad about it?!
The Controversy
Critics’ biggest concern with soy is its link to breast cancer and thyroid issues due to its anti-nutrient content.
Here are some soy concerns:
Anti-nutrients: are naturally occurring compounds found in some plants, including beans and soy, that helps them repel insects or animals. However, anti-nutrients interfere with the body’s absorption of nutrients! To add more icing on the cake, it is more difficult to eliminate the anti-nutrients from soy than other foods!
Phytates (phytic acid): a type of anti-nutrient that serves as the main form of storage for phosphorus in plant seeds. They can impede the absorption of mineral ions found in soy, like zinc, calcium, magnesium, and iron, and are therefore associated with many health issues.
Goitrogens: compounds that might disrupt thyroid function in people with low iodine intake. In a study, genistein, a soy isoflavone, had an estrogenic effect that produced inactivation of rat and human thyroid peroxidase (TPO) in vitro.
Consider this commentary on soybeans:
“Soybeans themselves are cool and heavy in quality, which means that eaten simply baked or cooked, they can be a challenge to digest. They should never be eaten raw (as sprouts), as the raw beans contain enzymes which specifically inhibit human digestive process”
-Amadea Morningstar
The Good Science
Let’s take a look at some of the compounds that are good in soy.
Most people know soy is an excellent high-quality protein. It is one of the few plant foods containing all the essential amino acids, like those found in meat.
Here are the nutritional benefits of soy:
- high in fiber
- high in protein
- low in saturated fat
- cholesterol free
- lactose free
- a good source of omega-3 fatty acids
- a source of antioxidants
- high in phytoestrogen
What Ayurveda Has to Say
“Some of these [fermented soy] products, like tamari and miso, would generally be considered rajasic, inflaming to the mind from an Ayurvedic perspective. Tofu is not fermented, but curdled, with epsom salts, rather the way paneer is made from curdled milk with lemon or other coagulating agents. Fresh, it can be considered sattvic. Purchased in a package, it is most likely rajasic. Other soy foods, like tempeh, are considered tamasic, due to their abundant mold cultures, and are not well-regarded in ayurveda.”
-Amadea Morningstar
These are just commentaries and conclusions from one Ayurvedic practitioner and chef. The opinions expressed in the Ayurveda community run from wonderful to horrible. Some practitioners say tofu, for example, is light and sattvic, while others may hold the opinion that tofu is heavy and dull, having rajasic qualities. All may agree that soy and tofu are hard to digest and that it was not used in ancient Ayurveda.
Some would recommend fermented forms of soy, which means it has been cultured with beneficial yeast, bacteria, or mold. The fermentation process improves digestibility and absorption by breaking down sugar and protein molecules. Vata and kapha constitutions should use fermented forms of soy and warmer spices, like ginger, to make it more digestible.
Likewise for tofu. If you see no harm in tofu, specifically, consider using a variety of spices, such as turmeric, coriander or mustard seed to help wake up your agni to digest your tofu meal better. Some might say that from a dosha perspective, tofu is vata pacifying and aggravates Kapha.
If you are already on the alternative milk kick and want to avoid soy, Ayurveda recommends sesame milk. Sesame milk is said to balance all the doshas and is quite nourishing to the body.
Conclusively, it is up to the individual and their body’s constitution if soy is beneficial or not.
Questions for thought:
After consuming soy products, how does your body feel? Sluggish, dehydration, satiated, energized? What type of soy products make you feel good, if any? Which ones make you feel backed up and horrible? Do you feel good with a little amount of soy or tolerable towards a large amount of soy?
References:
“Ayurvedic Cooking for Westerners” by Amadea Morningstar
https://www.betterhealth.vic.gov.au/health/healthyliving/soybeans
https://lifespa.com/diet-detox/diet/soy-friend-or-foe/
7/17/2024
Article by Alysha Evans
