Healing Foods Pyramid™

PyramidSoy
Whole Soy
foods are included in the Healing Foods Pyramid™ as part of a balanced, whole foods, plant-based diet. This Food Pyramid emphasizes foods that nourish the body, sustain energy over time, contain healing qualities and essential nutrients, and support a sustainable environment.

What are the recommended servings per day?

Why choose whole soy foods?

What are whole soy foods?

Whole soy foods are those which utilize the entire bean in its natural state. This allows the body to access the optimum nutrition the soy bean has to offer. Whole soy foods are a nutritious and versatile addition to any diet and can be found throughout traditional Asian and Indian cuisine.

Edamame (Green Soybeans)

These are large soybeans harvested when the beans are still green and sweet tasting. They are high in protein and fiber.

Miso

A smooth paste, made from soybeans and/or grains such as rice or barley, plus salt and a mold culture, aged in cedar vats for one to three years. Miso is a good source of protein, fiber, and zinc.

Soy Beans

A species of legume native to East Asia. They are commonly cultivated across theĀ US and can be found canned or dry in black and white varieties.

Soymilk, Soy Beverages

Soybeans, soaked, ground fine and strained, produce fluid called soybean milk, which is a good substitute for cow's milk. Soymilk is an excellent source of high quality protein and B-vitamins.

Soynuts

Whole soybeans that have been soaked in water and then baked until browned. Roasted soy nuts are high in protein and isoflavones and are similar in texture and flavor to peanuts.

Soy Yogurt

Made from soymilk, its creamy texture makes it an easy substitute for sour cream, cream cheese or dairy yogurt. Soy yogurt is high in protein, calcium, and is a source of probiotics.

Tempeh

Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake with a smoky or nutty flavor. Tempeh is a good source of protein, calcium, and probiotics.

Tofu & Tofu Products

Known as soybean curd, tofu is a soft cheese-like food made by curdling fresh hot soymilk with a coagulant. It is a neutral-flavored product that easily absorbs the flavors of other ingredients with which it is cooked. Tofu is rich in high-quality protein and B-vitamins and is low in sodium.

Selected Sources of Whole Soy

Whole Soy Foods

Serving Size

Isoflavones

Edamame

1/2 cup, cooked

~ 30-60 mg per serving

Miso soup

1/2 cup

Soybeans

1/2 cup cooked

Soymilk

1 cup

Soynuts

1 ounce

Soy yogurt

1 cup

Tempeh

1/2 cup

Tofu

1/2 cup



Specific Considerations

Ideas for Increasing Consumption of Whole Soy Foods

Resources

Allergies: Living with a Soy Allergy
Web MD Website
www.webmd.com
Accessed June 1, 2009

Isoflavones: New Frontier in Nutrition
Soy Nutrition Information
Patterson, Anne
US Soyfoods Directory
www.soyfoods.com
Accessed June 1, 2009

Pesticides Health and Safety
U.S. Environmental Protection Agency
www.epa.gov
Accessed June 1, 2009

An Introduction to Probiotics
National Center for Complementary and Alternative Medicine
National Institutes of Health
www.nccam.nih.gov
Accessed June 1, 2009

Soy Wars
Greene, Alan
Web MD Website
www.webmd.com
Accessed June 1, 2009

Soy and Menopausal Symptoms
Stokes, Monica
Thomson American Health Consultants
www.ahcpub.com
Accessed June 1, 2009

Soy: Health Claims for Soy Protein, Questions about Other Components
Henkel, John
FDA Consumer Magazine May-June 2000
www.fda.gov
Accessed June 1, 2009

USDA-Iowa State University Database on the Isoflavone Content of Foods-1999
USDA Nutrient Data Laboratory
www.nal.usda.gov/fnic/foodcomp/Data/isoflav/isfl_tbl.pdf [PDF]
Accessed June 1, 2009


Original Research and Review Articles

Barnes S, et al. Rationale for the use of genistein-containing soy matrices in chemoprevention trials for breast and prostate cancer. Journal of Cellular Biochemistry. 1995;22:181S-187S.

Bhathena SJ, et al. Beneficial role of dietary phytoestrogens in obesity and diabetes. American Journal of Clinical Nutrition. 2002;76:1191-1201.

Clarkson, TB. Soy, soy phytoestrogens and cardiovascular disease. The Journal of Nutrition. 2002; 132: 566s-569s.

Hasler CM. The cardiovascular effects of soy products. The Journal of Cardiovascular Nursing. 2002;16:50-63.

Le HH, et al. Bisphenol A is released from polycarbonate drinking bottles and mimics the neurotoxic actions of estrogen in developing cerebellar neurons. Toxicology Letters. 2008; 176:149-156.

Messina MJ, et al. Soy for breast cancer survivors: a critical review of the literature. Journal of Nutrition. 2001;131:3095S-3108S.

Messina MJ Legumes and soybeans: overview of their nutritional profiles and health effects. American Journal of Clinical Nutrition. 1999; 70:439S-450S.

Sacks FM, et al. Soy protein, isoflavones, and cardiovascular health. Circulation. 2006;113:1-11.

Sarkar F, et al. Mechanisms of cancer chemoprevention by soy isoflavone genistein. Cancer and Metastasis Reviews. 2002; 21: 265-280.

The Healing Foods Pyramid™ was created by the Nutrition Education Team at the University of Michigan Integrative Medicine, Department of Family Medicine in 2005 and updated in 2009.

For questions and licensing information please call Dr. Sara Warber at 734-998-7120 x 260 or email umim-hfp@umich.edu.