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Vol. 1, No. 5
June 17, 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. Soyfoods May Have Beneficial Effect On Breast Cancer
2. Some More Soyfoods
3. Delicious Soyfoods Recipes
· Henry Ford's Chocolate Chip Soybean Cookies
· Boston Baked Soybeans
4. Getting on and off our list.***********************
SOYFOODS MAY HAVE BENEFICIAL EFFECT ON BREAST CANCER
Soybeans - and the foods made from them - have a unique make-up. They are rich in a group of compounds called isoflavones, which may have some intriguing effects on health.
Isoflavones are one type of a larger group of chemicals called phytochemicals (plant chemicals). These are a group of diverse chemicals with a wide range of effects on health and they are found only in plant foods (grains, beans, fruits, vegetables, nuts and seeds).
Isoflavones are also sometimes called phytoestrogens, which translates to "plant estrogens." They have some properties that are similar to human estrogen, but their effects are much weaker. These isoflavones may have some beneficial effects on breast cancer, which is the second most common cause of death among American women and is the leading cause of death in women between the ages of 35 and 44.
Breast cancer is a complex disease and scientists don't yet understand exactly what causes it, but they do know that lifestyle affects risk. For example, both alcohol and smoking raise the risk for breast cancer. Certain dietary changes may lower that risk.
Breast cancer rates vary dramatically among different groups of women. American women are four times more likely to die of breast cancer than Japanese women. Although there are a number of possible reasons for this difference, one reason may be that Japanese women consume soyfoods. Some research shows that women who eat soy have less breast cancer than those who don't. As little as one serving of soyfoods a day (1/2 cup tofu or 1 cup soy milk) may be enough to reduce risk.
Breast cancer is an "estrogen dependent" cancer. When estrogen attaches to sites on the breast tissue, it can induce the cancer process. Isoflavones look like estrogen so they can attach to the same sites on breast tissue. By occupying these sites, they may keep the more powerful estrogen from exerting its cancer-causing effects. One interesting suggestion is that soy isoflavones act in a way similar to the drug tamoxifen, which is widely used to treat breast cancer. Researchers need to gather much more data before they can say with any certainty that soy will lower breast cancer risk. But for now, it looks like adding some soyfoods to the diet might be a good idea for all women.
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SOME MORE SOYFOODS
When it comes to a versatile food, it is hard to beat the soybean. Soybeans not only offer great health benefits, but they are easy to add to your diet and they taste good. You are probably already eating more soy-based foods than you realize. When you read the label on some of your favorite prepared foods you may notice that some type of soy product is listed on the label, such as lecithin, textured soy protein, soy protein concentrates and soyoil. Over 75 percent of vegetable oils and fats on the market today are soybean oil. Soybeans are popular in food manufacturing because of their versatility.
We introduced several soyfoods to you in previous newsletters. Here are a few more of the most common soyfoods on the market today. Some of these foods may be familiar, and others may be new. All of them are worth trying.
Edamame: Also known as "Sweet Beans," edamame comes from large soybeans harvested when the beans are still green. These sweet tasting beans can be served as a snack or a main vegetable dish. They are high in protein and fiber, and contain no cholesterol. Edamame often is found in Asian and natural food stores.
Isolated Soy Proteins: When soybeans are processed, the hulls and oil are removed, leaving "defatted flakes." Soy flakes are used for defatted soy flour, soy concentrates and soy isolates. When protein is removed from defatted flakes the result is soy protein isolates, the most highly refined soy protein. Containing 92 percent protein, soy protein isolates possess the greatest amount of protein of all soy products. They are a highly digestible source of amino acids (building blocks of protein necessary for human growth and maintenance).
Lecithins: Extracted from soybean oil, lecithin is used in food manufacturing as an emulsifier in products high in fats and oils. They also promote stabilization, antioxidation, crystallization and spattering control. Powdered lecithins can be found in natural and health food stores.
Natto: Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans' complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups, and is used with vegetables. Natto can be found in Asian and natural food stores.
Nondairy (Soy) Frozen Desserts: These desserts are made from soymilk or soy yogurt. Soy ice cream is one of the most popular desserts and can be found in natural food stores.
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HENRY FORD'S CHOCOLATE CHIP SOYBEAN COOKIES
Ingredients:
3 cups light brown sugar
1 cup soy margarine
4 large eggs
3 cups cake or all-purpose flour
1 cup soy flour
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons milk
1 teaspoon vanilla
2 cups crushed roasted unsalted soybean nuts
4 cups semi-sweet chocolate morsels
Preheat oven to 350° F. In large mixing bowl, cream brown sugar and margarine with electric mixer. Beat for 2 minutes. Add eggs one at a time and cream until smooth consistency. Combine dry ingredients and add to mixture. Add milk and vanilla. Stir in soybeans and chocolate chips. Chill batter, if desired.
Spray baking sheets with non-stick vegetable coating. Drop cookie batter onto sheets with a teaspoon. Bake for 8-10 minutes. Makes approximately 10 dozen soft cookies.
Nutritional Analysis-1 cookie:
Calories 92, Total Fat 2.5g, Saturated fat 0.3g, Carbohydrate 11g, Protein 1.4g, Cholesterol 7mg, Sodium 74mg
CREAMY TOMATO SOUP
2 teaspoons soy oil
1 medium onion, diced
1 cup soy milk
1 10.5-ounce package firm lite silken tofu
1 large tomato, diced
1/2 teaspoon salt
1/2 teaspoon chopped garlic
1 teaspoon fresh basil, chopped
1/2 teaspoon white pepper
Saute onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to saute for 2-3 minutes. Add basil, salt and pepper. Blend in soy milk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly. Add in tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Yield: 3-4 servings.
Nutritional Analysis
Serving size: 1 1/2 cup
Calories 143, Protein 11.2g, Carbohydrates 9.7g, Total fat 8.1g, Saturated fat 2 g, Cholesterol 0mg, Sodium 411mg.
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Copyright 1997
Indiana Soybean Development Council
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