Recipes | Nutrition Information | Soyfoods Companies | Home
Vol. 2, No. 1
February 16, 1997Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Copyright 1997 Indiana Soybean Development Council. Details at end of issue.
CONTENTS
1. Soyfoods In the News
2. Isoflavone Content of Soyfoods
3. Fighting Cardiovascular Disease With Soy
4. Web Sites For Soy Browsers
5. Wonderful Soy Recipes
· Fruity Tofu Delight
· All-American Twice Baked Potatoes
6. Getting on and off our list.***********************
SOYFOODS IN THE NEWS
The February issues of Good Housekeeping and Family Circle have good soyfood articles and are worth picking up a copy at your local newstand. The Good Housekeeping article focuses on the risk-free benefits of soyfoods when used to reduce menopausal symptoms. As stated in the article, "There's more and more evidence that soy is something of a natural wonder drug-able to treat menopausal symptoms while helping to lower the risk for heart disease, osteoporosis, and breast cancer." While we don't promote soyfoods as a wonder drug, we do believe they can contribute to your health, along with exercise and lifestyle changes, such as stopping smoking, as the author goes on to explain in her article.
Family Circle's soyfoods article is about their Miracle Diet, which they claim will help you lose about 1 pound a week while improving your heart health. Their meal plan is rich in soyfoods and includes menus for and entire week. Also included is a guide to soyfoods.
ISOFLAVONE CONTENT OF SOYFOODS
Much of the increased interest in soyfoods is due to research findings that indicate isoflavones, particularly genistein, may reduce the incidence of a wide range of cancers. As mentioned, isoflavones may also reduce menopausal symptoms. For abstracts of recent research on this topic, see the U.S. Soyfoods Directory Web site, http://soyfoods.com/.
As little as 1/2 cup of soyfoods may provide enough isoflavones to have a beneficial effect on health. On a dry weight basis, raw soybeans contain between two and four milligrams of total isoflavones/gram. Soyfoods differ somewhat in their concentration of isoflavones, but all of the traditional soyfoods, such as tofu, soy milk, tempeh and miso, are rich sources of isoflavones providing about 30 to 40 milligrams per serving. One-half cup of soy flour contains approximately 50 milligrams of isoflavone. Only two soy products, soy sauce and soyoil, do not contain isoflavones.
Soy protein concentrates (<65% soy protein), a widely used ingredient (frequently used in soy burgers), may or may not contain nutritionally significant amounts of isoflavones depending on how the product was processed. However, isoflavone levels in the most commonly used soy protein concentrates are very low. Both soy flour and textured soy protein are rich in isoflavones. Soy protein isolate (<90% soy protein) contains less than these products but still has significant amounts.
A group of soyfoods, often referred to as second generation products (such as soy hot dogs and soy-based ice cream) can have much lower amounts of isoflavones because they frequently contain considerable amounts of non-soy ingredients.
***********************
FIGHTING CARDIOVASCULAR DISEASE WITH SOY
Soyfoods may play a role in helping to reduce the risk of cardiovascular disease because of the following reasons.
· Soybeans are nutritionally well-balanced and are free of cholesterol.
· Soy protein may help directly lower blood cholesterol.
· Soy may interfere with oxidation of LDL cholesterol.
Many foods rich in protein are too high in saturated fat and cholesterol. Soyfoods are different. In addition to the above points, soyfoods are rich in isoflavones, which are weak estrogens.
Studies and Results
More than 30 years ago, studies conducted by Drs. S.D. Koury and R.E. Hodges showed rather dramatically that plant proteins lower cholesterol levels. The fact is vegetable proteins, such as soy, offer protection from heart disease.
Even a small amount of soy may help decrease blood cholesterol levels. One serving of cooked soybeans (1/2 cup) provides 14 grams of high quality protein, one gram of saturated fat and no cholesterol.
Research shows soy protein has decreased blood cholesterol levels by about 10 percent to 15 percent in people with elevated cholesterol. A 10 percent decrease in cholesterol reduces the chance of having a heart attack by 20 percent to 30 percent.
Slashing Fat, Increasing Fiber
Following are some quick and easy tips on slashing fat and boosting fiber in your diet.
· Try garden burgers or all-vegetable hot dogs.
· Serve burgers on whole-grain buns (look for the words whole wheat or whole grain as the first ingredient on the label).
· Puree soft tofu and flavor with onion soup mix for a dip.
· Eat breakfast for dinner. Whole grain cereal topped with fruit and soy milk is easy, nutritious and satisfying.
Source: "The Simple Soybean and Your Health" by Mark and Virginia Messina and Kenneth D. R. Setchell; SoyFacts for Dietitians by the Indiana Soybean Development Council; Soy Connection, Vol. 1, No. 2
***********************
SOY RELATED WEB SITES
Here are some Web sites that contain information about soyfoods and other related issues.
___
The SOY AND HUMAN HEALTH Web site is where news, research and additional information on nutritional advantages of soy are reported.
http://spectre.ag.uiuc.edu/~stratsoy/soyhealth/
___
The SOY AND HUMAN HEALTH FORUM also can be found at Stratsoy, an information and communication system for the United States soybean industry. Stratsoy is funded by the United Soybean Board and is developed and maintained by the University of Illinois, with Texas A & M University.
http://www.ag.uiuc.edu/~stratsoy/expert/askhealth.html
___
The JOURNAL OF NUTRITION is published monthly and is the official publication of the American Society of Nutritional Sciences (ASNS). Contents include peer-reviewed research papers covering all aspects of experimental nutrition; special articles such as critical reviews and biographies of prominent nutrition scientists; and commentaries on controversial issues in nutrition. Found in the December 1996 issue of Journal of Nutrition is an article entitled, "An Extract of Soy Flour Influences Serum Cholesterol and Thyroid Hormones in Rats and Hamsters."
http://www.faseb.org/ain/journal/journal.html
___
The FUNCTIONAL FOODS FOR HEALTH (FFH) PROGRAM at the University of Illinois has many faculty conducting research on soy and health. In addition, they are in touch with many of the leading experts on this topic. Thus if they cannot answer your question, they have access to many people who can. You may also find additional information related to soy and health on the FFH Program home page.
http://www.ag.uiuc.edu/~ffh/ffh.html
___
PHYTOESTROGENS: Chemical and genetic analysis in soybean varieties and effects on animal reproduction by T.A. Winters, W.J. Banz, D.A. Lightfoot, and B.N. Jacobson. Their overall objectives are to chemically and genetically characterize phytoestrogen production in different varieties of soybeans and to determine the effects of soy-related phytoestrogens on mammalian reproductive system differentiation and function. Funded in part by the Illinois Council on Food and Agricultural Research and Illinois Soybean Program Operating Board.
http://www.siu.edu/~tw3a/cfarsoy.htm
___
The AMERICAN DIETETIC ASSOCIATION
http://www.eatright.org/index.html
***
The INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION can be found at
http://ificinfo.health.org/infoific.htm
The purpose of the International Food Information Council (IFIC) Foundation is to provide sound, scientific information on food safety and nutrition to journalists, health professionals, educators, government officials and consumers. IFIC is a nonprofit organization based in Washington, D.C.
***********************
More soyfoods recipes....
FRUITY TOFU DELIGHT
Yield: 16 servings
1 1/2 pkgs. graham crackers, crushed to fine crumbs
1/4 cup melted reduced-fat margarine
1 8-ounce pkg. light cream cheese, softened
1 10.5-ounce pkg. silken tofu
1 8-ounce container Cool Whip Lite
1 quart blackberries or raspberries, fresh or frozen
2 1/2 tablespoons cornstarch
1/2 to 2/3 cups sugar
Mix cracker crumbs and margarine and press into the bottom and sides of a 9 x 13 inch pan. Blend cream cheese and tofu in blender until smooth. Fold in Cool Whip and set aside. Cook berries, cornstarch and sugar in a sauce pan over medium heat until thick. Cool. Fold berry mixture into cream cheese mixture and pour into pan. Refrigerate until set. Cut into squares and serve.
Serving size: 1 square
Per serving: calories,175; cholesterol, 2.5 milligrams; total fat, 7 gram; sodium, 177 milligrams; saturated fat, 0.5 grams
Source: Recipe adapted from the American Heart Association, 1994
ALL-AMERICAN TWICE BAKED POTATOES
Yield: 12 shells
6 large baking potatoes
1 tablespoon soy oil
1/2 package (10.5 ounce) lite silken tofu
3/4 cup lite shredded Sharp cheddar cheese
1/4 cup chopped green onions
1/4 cup real bacon pieces or imitation bacon flavored bits
1/2 teaspoon seasoned pepper
1/2 cup chopped red, green and yellow sweet peppers
Clean potatoes, rub with soy oil and place directly on oven rack. Bake in 350° oven for one hour, or until tender. Cut potatoes in half and scoop out potato meat. Set potato shells aside. Add tofu to potato meat and blend well with stand or hand mixer. Add 1/2 cup of cheese, green onions, bacon pieces and seasoned pepper. Divide potato mixture evenly among potato shells. Refrigerate or freeze until ready to heat. Bake in 350° oven for 20 minutes. Garnish with remaining cheese and peppers. Serve.
Microwave reheat: Place four shells on a microwave safe dish. Microwave on 50 percent power for 2-3 minutes. Garnish with cheese and peppers, and microwave 45 seconds to one minute on high. Repeat for additional shells.
Serving size: 1/2 potato
Per serving: calories, 155; cholesterol, 2.5 milligrams; protein, 5.7 grams; sodium, 65 milligrams; carbohydrate, 26.5 grams; total fat, 3.2 grams; saturated fat, 0.6 grams
Source: Creative Cooking with Soy, from the Indiana Soybean Development Council
***********************
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
. . .