Soya chunks are indeed made from defatted soy flour, which is a by-product of extracting soybean oil. This makes them quite rich in protein while being low in fat. The process of creating soya chunks involves defatting soy flour and then subjecting it to a high-pressure setting, resulting in the textured protein we recognize as soya chunks upon rehydration. They are often considered a good source of plant-based protein and incorporate well into various dishes.
In terms of nutritional value, soya chunks offer protein, fiber, and various essential minerals but like many processed foods, the extent of processing can lead to some concerns. In Ayurveda, soy products are considered to have a cooling energy and may be beneficial or imbalancing, depending on your dosha. For example, they might be more suitable for individuals with a pitta constitution while those with a vata constitution might find them more difficult to digest due to their heavy (guru) nature.
Considering your mild sensitivity to beans, it’s wise to approach with caution. Soy, being a legume, could potentially evoke a similar reaction if you have sensitivity, since it might aggravate symptoms like bloating or discomfort. It’s advisable to start with small amounts and observe how your body responds.
In Siddha-Ayurveda, balance is key. Cooking with spices like ginger, turmeric, cumin, or black pepper can help in improving digestion and reducing the cooling effect. Additionally, ensure your agni or digestive fire is strong, as this will help metabolize soya chunks efficiently without unwanted side effects. If you notice any adverse reactions, consider moderating their intake or consulting with a healthcare provider for tailored advice. Stay mindful of how your body responds, and modify your diet as needed to keep it balanced and nutritious.
