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Vol. 2, No. 11
December 16, 1997Soyfoods USA...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by the Indiana Soybean Board. Details at end of issue.
CONTENTS
1. Soy Protein Lowers Risk for Coronary Heart Disease
2. Soy-Based Estrogen May Allow Lower Doses
3. Food Information Council Promotes Hi-Tech Soybeans
4. New Soyfoods Web Site... www.talksoy.com
5. ProSoy Dietary Planning Computer Program
6. ProSoy Recipes
· Banana-Oat Pancakes
· Melissa Goldman's Pasta With Cream Sauce and Mushrooms
7. Getting on and off our list.***********************
SOY PROTEIN LOWERS RISK FOR CORONARY HEART DISEASE
Research about soy protein and heart disease was presently recently at the American Dietetic Association 80th Annual Meeting and Exhibition, held October 27-30, 1997, in Boston, Massachusetts. In his presentation, Dr. James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, University of Kentucky, concludes that:
"Soy protein and its isoflavones provide many health benefits. Careful studies indicate that regular intake of soy protein is associated with favorable changes in serum lipoprotein concentrations. Our meta-analysis noted that soy protein intake was accompanied by a significant 9.3% reduction in serum cholesterol concentrations, a significant 12.9% reduction in LDL-cholesterol levels, a significant 10% reduction in serum triglycerides and a 2.4% increase in serum HDL-cholesterol values."
Dr. Anderson's recommendations for general prevention of atherosclerotic cardiovascular disease are: "For persons in good general health, a suggestion is to have 7 servings of soy protein per week. This would provide an average of approximately 8 to l0 grams of soy protein daily with 16-20 mg of soy isoflavones daily. This could be obtained from 8 oz. of soy beverage daily, or two soy muffins daily, or two servings of tofu four times weekly, or four soy burgers weekly, or 1 tablespoon (14 g.) of isolated soy protein stirred into beverage daily.
A written version of Dr. Anderson's presentation, as well as his estimated values for isoflavone content of selected soyfoods, can be found at the U.S. Soyfoods Directory Web site <http://soyfoods.com/Anderson.html>.
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SOY-BASED ESTROGEN MAY ALLOW LOWER DOSES
In a December 8 article published by Reuters it was reported that women who cannot tolerate side effects of hormone replacement therapy might be able to derive the same benefits with a half dose of a plant-based estrogen. Researchers at the University of California found post-menopausal woman given half the normal dose of Estratab showed improved bone density.
Unlike most estrogen supplements, derived from the urine of pregnant horses, the Estratab used in the study is made from soy and yams, according to the Reuters article. Currently Estratab is marketed only as a drug to relieve side effects of menopause such as hot flashes.
Solvay Pharmaceuticals, the Marietta, Georgia, company that makes Estratab, has asked the Food and Drug Administration to approve it in a broader indication to prevent osteoporosis, and submitted the trial data in support of its application.
The article can be found at Reuters <http://www.reutershealth.com>
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FOOD INFORMATION COUNCIL PROMOTES HI-TECH SOYBEANS
An article in the most recent issue of Food Insight, published by the International Food Information Council (IFIC), discusses the benefits of biotechnology crops, including herbicide-tolerant soybeans. The article includes a comment by U.S. Secretary of Agriculture Dan Glickman who says, "We know that biotechnology holds our greatest hope for dramatically increasing yields of crops--in harsh weather climates, using less water and less pesticides--with more nutritional value and without the destruction of fragile lands and forests. We also know that test after rigorous scientific test has proven these products to be safe."
The article, entitled "Anticipating The Harvest Of Food Biotechnology Crops," can be found at IFIC's Web site <http://ificinfo.health.org/insight/SeptOct97/foodbiotech.htm>.
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NEW SOYFOODS WEB SITE... WWW.TALKSOY.COM
For several years the United Soybean Board (USB) has operated a toll-free telephone service to answer questions about soy. Now USB has taken that same idea and put it on an Internet Web site, which provides information about soy products and recipes, soy-related health issues and USB itself.
You will find at the site information detailing soy's basic selling points, functional characteristics, and how soy products are used in everything from breakfast cereals to coffee creamers, for institutional or consumer use. A detailed overview of soy products provides nutritional profiles and tips on using, buying and storing a variety of soy products, including tofu, miso and tempeh.
You can also learn how a diet rich in soy can safeguard or improve your health. You'll find special areas for consumers and health professionals, plus an informative overview of soy products packed with cooking and diet tips.
The site claims to be composed of 100% soy-based pixels, so it's probably worth a look for that reason alone!
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PROSOY DIETARY PLANNING COMPUTER PROGRAM
The Ohio Soybean Council has recently released "ProSoy, A Professional's Guide To Dietary Planning With Soy," a computer program designed to help dietitians and other nutrition professionals create meals that contain soyfoods. The computer program, complete with beautiful images of prepared dishes, also contains information about soy nutritional facts, soy products and the soybean itself.
ProSoy is full of delicious soyfood recipes for breakfast, lunch, dinner and desserts, as well as a 14-day meal planner. The program comes complete with easy installation instructions, but no manual. None is needed. As soon as the program is installed you are ready to find just the right soyfood recipes you have been looking for.
You can download the computer program for free from their Web site <http://www.soyohio.org/>. There are three files you must download:
1. <http://www.soyohio.org/dl/Prosoy.exe>
2. <http://www.soyohio.org/dl/Prosoy.w02>
3. <http://www.soyohio.org/dl/Prosoy.w03>
Following are two examples of the kinds of recipes you can find in ProSoy. Enjoy!
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PROSOY RECIPES
Banana-Oat Pancakes
Toss these together in five minutes.
1/2 cup rolled oats
1/2 cup unbleached flour
1/4 cup soy flour
1 tablespoon baking powder
1-1/2 cups plain soymilk
2 bananas, thinly sliced
1. In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the soymilk, and blend with a few swift strokes. Fold in the banana slices.
2. Pour 1/4 cup of the batter onto a hot nonstick griddle or pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook for another minute or until heated through.
3. Serve the pancakes with maple syrup, fruit spread, or applesauce.
Yield: 12 pancakes.
Per pancake: 103 calories; 3 grams protein; 1 gram fat; 20 grams
carbohydrate; 12% fat.
Melissa Goldman's Pasta With Cream Sauce and Mushrooms
1 tablespoon olive oil
1 pound pasta, cooked
2 tablespoons chopped onions
1/2 teaspoon white pepper
1/4 teaspoon dried rosemary
2 cups fresh vegetables, cut into small pieces (try broccoli, mushrooms, cauliflower, and zucchini)
1/2 teaspoon salt
2 cloves garlic, minced
1/4 cup margarine
1/4 cup white wine
1-2/3 cups soymilk
1 teaspoon oregano
1/4 cup flour
1/4 teaspoon dried thyme
1 bay leaf
1. In a large saucepan, heat the olive oil over low heat. Add the onion and garlic,and saute until tender.
2. Add the oregano, thyme, and rosemary, and saute a few minutes more.
3. Add the wine and bring to a boil.
4. Add the soymilk, margarine, salt, pepper and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts.
5. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.
6. Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender.
7. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.
Yied: 4 servings.
Per serving: 631 calories; 19 grams protein; 19 grams fat, 94 grams carbohydrate; 27% fat.
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SUBSCRIBE AND UNSUBSCRIBE
To subscribe or unsubscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory Web site.
<http://soyfoods.com/newsletter/SubscribeSUSA.html>
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Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, <info@soyfoods.com>
Back issues available at <http://www.soyfoods.com/newsletter/old/OldSUSA.html>
More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com>.
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Copyright 1997
Indiana Soybean Board