Recipes | Nutrition Information | Soyfoods Companies | Home
Vol. 1, No. 10
November 16, 1996Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Copyright 1996 Indiana Soybean Development Council. Details at end of issue.
CONTENTS
1. Newsletter Survey Results Encouraging
2. Soyfoods Symposium Abstracts On The Internet
3. Another Look At The Soyfoods Symposium
4. Soy Bread Recipes
· Better Bran Muffins
· Oatmeal Bread
5. Getting on and off our list.***********************
NEWSLETTER SURVEY RESULTS ENCOURAGING
With an overwhelming 25 percent of you responding to our survey last month, we are encouraged by the interest in the success of our newsletter and by your suggestions. Please forgive us if we haven't had a chance to answer all of you who included questions with your response. We will answer as soon as we can. All of you who requested a cookbook will be receiving one soon.
Here's a brief summary of the results...
Overall, most respondents seemed satisfied with the newsletter's length, technicality and frequency, so we aren't planning any radical changes in the near future. Almost 90 percent of you like the recipes, so we will continue to include some with each issue. In addition, we will be posting more recipes at the U.S. Soyfoods Directory web site <http://www.ind.com/soy> on a regular basis for those of you who want more recipes.
More than half of you rated the newsletter as useful or very useful, which is encouraging. We did receive, though, hundreds of suggestions about how to improve the newsletter, and we are methodically considering each suggestion in light of all the other responses. Because our readership is so varied (from dietitians to rocket scientists) and widely dispersed around the globe, the kinds of information about soyfoods needed to satisfy everyone would require uploading the equivalent of an encyclopedia with every issue of the newsletter. Of course, that isn't practical, but we will begin to make more information available to interested parties by posting more information at the U.S. Soyfoods Directory web site, and by providing more links and indexes of soyfoods resources with the newsletter.
***********************
SOYFOODS SYMPOSIUM ABSTRACTS ON THE INTERNET
In response to the many requests we have received for more information about the International Soyfoods Symposium held in Brussels in September we have converted the printed version published at the Symposium to web pages for free distribution. All of the more than 100 abstracts can be found at the U.S. Soyfoods Directory web site <http://www.soyfoods.com/symposium>.
Along with the abstracts we have included a list of all the speakers, their addresses, phone and fax numbers, and email addresses if available.
***********************
ANOTHER LOOK AT THE SOYFOODS SYMPOSIUM
As we indicated to you earlier, we sent two representatives to the Second International Symposium On The Role of Soy In Preventing And Treating Chronic Disease, September 15-18, 1996, Brussels, Belgium. The last newsletter contained a report from Bonnie Ross. In this issue we have a report from Kim Galeaz...
Brussels Soy Symposium, September 15 -18, 1996
by Kim Galeaz, RD
Nutrition Consultant to the Indiana Soybean Development Council
The Take-Home Message
The Brussels Soy Symposium reinforced my belief that I should continue to promote soyfoods. I left the symposium feeling more confident that we are headed in the right direction over the next couple of years teaching schools, dietitians and consumers about including more soyfoods in their diets.
Although this symposium didn't result in a clear recommendation about a specific amount of soyfood or what type we should eat for maximum health benefits with osteoporosis, cancer and menopausal symptoms, it was clear that adding MORE soyfoods to our diets could help. It definitely can't hurt us, especially since Americans eat considerably less soyfoods than Asians.
The symposium also made me realize EVERYONE - dietitians, scientists, and consumers - could use more practical tips and information about HOW to use the different types of soyfoods, especially soymilk, soy flour, tofu, tempeh, miso and whole soybeans. So I'll continue to tell everyone I work with how to easily add a couple soyfoods to their eating plan every week.
The other significant thought I walked away with from this Symposium was that it just isn't clear what part of the soybean is helping the most. Everyone speculates it's the isoflavones, but could it be other things in the soybean yet to be identified?
Heart Disease & Soy
The only area where I found agreement about soyfoods and their impact on health is with heart disease. Cesare Sirtori from Italy presented information indicating soy protein is most effective in very high hypercholesterolemic patients. (250 - 280 mg/dl). Participants in his study resulted in a 20 - 24% reduction of total and LDL cholesterolemia.
Susan Potter from the University of Illinois presented the results of her study with postmenopausal women. These women received 40 grams of soy protein with varying isoflavone levels. They consumed this soy protein by mixing it in a beverage, like orange juice, or making special muffins with the soy protein.
The results indicated that soy protein, at each isoflavone level, may decrease the risk of cardiovascular disease by having positive influences on non-HDL and HDL cholesterol, as well as the ration of total cholesterol/HDL cholesterol.
Several other scientists' studies showed a positive relationship on HDL and LDL levels and total cholesterol by substituting soy protein for animal protein.
***********************
SOY BREAD RECIPES
As the weather turns chilly here in America's heartland, our thoughts turn to warm things baking. Here are a couple recipes we're sure will please you.
Better Bran Muffin
1 1/4 cups flour
1/2 cup soy flour
1 cup bran flake cereal
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 slightly beaten eggs
2/3 cup soy milk
1/2 cup raisins
1/4 cup soyoil
Spray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, soy milk and soyoil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400° F oven for 15-20 minutes. Yield: 12 muffins.
Serving size: 1 muffin
134 calories, 4.7g protein, 26.4g carbohydrates, 2.1g total fat, 0.8g saturated fat, 30mg cholesterol, 188mg sodium
Oatmeal Bread
(1 1/2 pound bread machine recipe)
3 cups bread flour
1/3 cup soy flour
3 Tablespoons sugar
1 1/2 teaspoon salt
1 1/2 Tablespoons magarine
1/3 cup oatmeal
3/4 cup soy milk
3/4 cup water
1 1/2 teaspoons dry yeast
Add ingredients to bread machine according to manufacturer's directions.
Bread machine tips: all ingredients should be at room temperature, unless otherwise noted in the recipe. Always use powdered milk when using the timer on your machine.
Yield: One 1 1/2 pound loaf.
Serving size: 1.06 oz. slice
95 calories, 3.2g protein, 16.8g carbohydrates, 1.6g total fat, 0.2g saturated fat, 0mg cholesterol, 169mg sodium
***********************
Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Send comments or requests for information about Soyfoods USA to <info@soyfoods.com>
Back issues available at <http://soyfoods.com/newsletter/old/OldSUSA.html>
More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com/>
***********************
SUBSCRIBE AND UNSUBSCRIBE
If you're getting this newsletter forwarded to you from a friend, but you'd rather subscribe for yourself, it's easy. Here's what to do:
To subscribe or unsubscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory.<http://soyfoods.com/newsletter/SubscribeSUSA.html>
Copyright 1997
Indiana Soybean Development Council
. . .