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Vol. 1, No. 8
September 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. International Soyfoods Symposium
2. Soy Dietitian Seminars
3. First Annual Soyfoods Symposium
4. I'm A Soy Nut!
5. New Soyfoods Cookbook
6. Getting on and off our list.***********************
INTERNATIONAL SOYFOODS SYMPOSIUM
As you receive this newsletter, the Second International Symposium On The Role of Soy In Preventing And Treating Chronic Disease is being held in Brussels, Belgium, September 15-18, 1996. Subjects to be covered include cancer, heart disease, kidney disease, osteoporosis, hormonal effects of soya isoflavones, and more. The Indiana Soybean Development Council has representatives attending the conference. Reports about the conference will be published in future issues of Soyfoods USA.
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SOY DIETITIAN SEMINARS
Last year more than 1,000 registered dietitians from across the country attended "The Soy Connection Dietitian Seminars," sponsored by the United Soybean Board. So far this year, six seminars have been held in St. Louis, New Orleans, New York, Baltimore, Orlando, and San Diego. Two more are schedule for Grand Rapids (September 26) and Indianapolis (September 27).
These technical seminars provide the latest soyfoods information regarding heart disease, cancer, cholesterol, osteoporosis and diabetes. Included in the day-long program are new and innovative soy recipes and cooking techniques.
If you are a dietitian or in the field of nutrition and would like to attend one of these seminars for only $35, call (573) 635-3819.
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FIRST ANNUAL SOYFOODS SYMPOSIUM
Set for November 19-20, 1996 in Paducah, Kentucky, the First Annual Soyfoods Symposium promises to provide the latest health and cooking information about soyfoods. The cost is only $40 for this worthwhile conference. For a registration form, call the Kentucky Soybean Board at (800) BEAN SOY.
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Editor's Note: This month, we asked Bonnie Terrill Ross, an oncology dietitian with Methodist Hospital in Indianapolis, Indiana, to tell us about her experience with soyfoods.
I'M A SOY NUT!
By Bonnie Terrill Ross, MS, RD
Indianapolis, Indiana
Ironic Memories
I was a keynote speaker for a community forum on cancer many years ago. During a break after my presentation, a soyfoods fanatic overtook me. He dominated my space with gushy health claims on soyfoods. I confess, I pegged him as a well-meaning but misguided zealot. Since this person was not a health professional, I foolishly concluded the subject of soyfoods and health benefits were not worth any serious consideration.
Ah, isn't life ironic? Almost a decade later, I have become wildly excited about the health benefits from soyfoods. The staff in my department fondly call me the "soy queen," and my family is becoming predictable at supper time. They will raise one eyebrow and inquire "soy again?"
Looking Back and Learning Forward
My story has taught me not to be so arrogant about nutrition issues I am unfamiliar with. Our traditional training as dietitians is shallow in many areas. It's through our perseverance, our professional experiences, digging into the scientific literature, and truly learning about (not just politely acknowledging) our herbal heritage and international cultural nutritional differences with health and disease that we begin to appreciate the vast, complicated science of nutrition, health and disease.
I think I tend to be a bit thick-headed, but I compensate with my insatiable curiosity and lots of determination. I have tracked cutting edge trends in nutrition sciences, such as immunonutrition, chemoprevention and phytochemicals. I have made presentations at countless professional workshops and seminars.
In 1994, I attended a fascinating workshop at the University of Michigan on Nutrition and Cancer Prevention. After that, my interest in phytochemicals exploded. A few months later I read "The Simple Soybean," by Mark Messina, PhD and Virginia Messina, RD. The book and the workshop have been a real turning point in my approach to nutrition. They somehow have solidified the nutrition logic I have sought, backed with the solid scientific data that I demand.
Compelling Health Benefits
The health benefits from soyfoods are remarkable! So much so that it could be easy to dismiss them as too good (or too easy) to be true! As an oncology dietitian my interest naturally started with soy protein's link with cancer. I have learned that cultures that include soyfoods as a regular part of their diet have fewer cancers, especially breast and prostate cancer. Numerous epidemiological studies have found a lower risk for colon, rectal, lung and stomach cancer with soyfood consumption. And it appears that little as one serving of soyfood a day offers protection from cancers.
Soyfoods offer these benefits because they contain various groups of chemicals that are protective against cancer. More than 100 in vitro studies have found that the isoflavone, genistein, in soy protein inhibits the growth of a wide range of cancer cells.
Soy protein benefits are well established and should be included in cardiac education programs. Soy protein has been shown to directly lower blood cholesterol, inhibit LDL-cholesterol oxidation, in vitro studies show it may inhibit platelet aggregation. As with most issues on nutrition and chronic diseases, the diet and lifestyle needs to be approached globally. Advocating a plant based diet rich in grains, legumes, vegetables and fruit; and low in fat, sodium and processed foods along with healthy behaviors such as exercise, and abstinence from tobacco and alcohol excess is paramount with health education.
Hormone Changes and Hot Flashes
The isoflavones in soyfoods may help to reduce some of the problems associated with menopause. About 75 percent of American women experience night sweats and/or hot flashes during the perimenopausal years. Japanese women, whose diets contain many soyfoods, rarely experience hot flashes or sleep disturbances in their perimenopausal years. The Japanese language does not even have a word to describe hot flashes.
Isoflavones have a chemical structure very similar to estrogen and are found in meaningful amounts only in soyfoods. The weak estrogen activity of soy protein is felt to relieve hot flash symptoms that occur with menopause because of the body's declining production of estrogen. Various studies are underway to further assess this relationship.
Most breast cancers are considered to be estrogen dependent, as well. This is the theory behind the dramatically lower incidence of breast cancer in women who regularly consume soyfoods. The isoflavones in soyfoods are protective (anti-estrogenic) against breast cancer because they "block" the potent endogenous estrogen. Since the isoflavones also are very weak estrogens, they provide enough activity (estrogenic) to offset menopause symptoms and protect the cardiovascular system, help prevent osteoporosis, and lessen menopausal symptoms.
Soyfoods with Cancer Patients on Hormones
In my oncology practice, many of the breast cancer patients are on Tamoxifen which is an estrogen antagonist. The Tamoxifen is prescribed as a means to control breast cancer. Most women are scheduled to stay on this five years. Also, women with breast cancer are rarely allowed to ever take HRT (hormone replacement therapy). Hot flashes are very common with Tamoxifen and some women will not comply with this important drug because of miserable hot flashes.
We have initiated a protocol in our practice to teach breast cancer patients on Tamoxifen who are suffering from hot flashes to incorporate soyfoods in their daily diet. We then monitor their soyfoods compliance and hot flashes for six months. Most women have noted some improvement ranging from slight to dramatic. As we enroll more women and assess results, we will get a stronger clinical feel.
We also started a similar protocol for men with prostate cancer who have received hormonal blockade as a part of their disease control. These men often experience intense hot flashes and night sweats. Our results thus far have been dramatically impressive! Until our experiences broaden, and there are clinical trials, final conclusions cannot be drawn.
My protocol patients feel empowered by their experience with soyfoods. They are eager to share tips and experiences. I receive several calls from our soy protocol patients whenever soyfoods are in the news. The recent article on isoflavones and hot flashes in the August 1996 Prevention magazine prompted many women to call me to make sure that I got a copy.
Teaching patients how to incorporate isoflavone rich soyfoods in their daily diet initially was a challenge because many people are unfamiliar with this food. But after 15 months of teaching patients about soyfoods, I have gained my rightful title of "Soy Queen!"
I have developed a package of information that includes numerous recipes and tips about how to incorporate soyfoods into your diet. The compliance has been wonderful. Every patient we have entered into this protocol has considered the incorporation of soyfoods to be easy! The soy milk and soy nuts are particularly well liked, especially for those who do not enjoy working with recipes. The staff and physicians I work with are often sampling soyfood recipes that I have made and I have converted many of them! As patients have completed our protocol schedule, every one thus far intends to continue to regularly consume soyfoods on their own!
My experience with soyfoods tells me that anyone with an interest can learn about how easy it is to add soyfoods to everyday diets.
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NEW SOYFOODS COOKBOOK
The Indiana Soybean Development Council now has available its new "Creative Cooking With Soy" cookbook. The cookbook features easy to make, delicious recipes made with soyfoods such as tofu. The cookbook is loaded with beautiful color photographs and will motivate even the most skeptical eater to taste these delectable dishes. For a free copy, call (800) 301-3153.
Here's one from the book for those who can't wait.
All-American Twice Baked Potatoes
6 large baking potatoes
1 tablespoon soyoil
1/2 package (10.5-ounce) lite silken tofu
1/2 teaspoon seasoned pepper
1/4 cup chopped green onions
3/4 cup lite shredded Sharp cheddar cheese
1/4 cup real bacon pieces or imitation bacon flavored bits
1/2 cup chopped red, green and yellow sweet peppers
Clean potatoes and rub with oil. Bake in 350 degree oven for one hour, or until tender. Cut potatoes in half and scoop out potato meal. Set 12 potato shells aside.
Add tofu and blend well with stand or hand mixer. Add 1/2 cup cheese, green onions and bacon pieces. Fill potato shells with mashed potato mixture. Refrigerate or freeze until ready to heat. Yield: 10-12 shells.
Bake in 350 degree oven for 20 minutes. Top with remaining peppers and cheese. Serve.
Microwave reheat: Place 4 shells on a microwave safe dish. Microwave on 50% power for 2-3 minutes. Top with cheese and microwave 45 seconds to one minute on High. Repeat for additional shells.
Serving size: 1/2 potato
155 calories, 5.7 grams protein, 26.5 grams carbohydrate, 3.2 grams total fat, 0.6 grams saturated fat, 2.5 milligrams cholesterol, 65 milligrams sodium
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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>
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Copyright 1997
Indiana Soybean Development Council
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