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Vol. 2, No. 11
January 16, 1998Soyfoods 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 Helps Relieve Hot Flushes
2. More Consumers Are Trying Soy Products
3. New Soyfoods Locator Guide
4. Soyfoods Association Selects New Management
5. Soyfood Recipes
· Cinnamon Rolls
· Cinnamon Tofu Frosting
· Oatmeal Bread (Bread Machine)
· Snack Mix With Soynuts
· Chocolate Cookie Shake
6. Getting on and off our list.***********************
SOY HELPS RELIEVE HOT FLUSHES
Adding soy protein to the diet may be a safe and effective way to combat hot flushes in postmenopausal women, according to Italian researchers in a recently published Reuters article. Dr. Paola Albertazzi of the University of Bologna and colleagues in Ferrara, Italy, report in the January issue of Obstetrics and Gynecology that soy was "...significantly superior to placebo in reducing the mean number of hot flushes per 24 hours after 4, 8, and 12 weeks of treatment." By the end of the study period, women taking soy had a 45% reduction in the number of hot flushes they experienced daily compared with a 30% reduction achieved in placebo-treated women. Similar findings from uncontrolled trials have been reported previously.
The article can be found on the Internet at Yahoo's Web site http://www.yahoo.com/headlines/980108/health/stories/soy_1.html
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MORE CONSUMERS ARE TRYING SOY PRODUCTS
Soybean product trial usage is reaching relatively high levels among nutrition-conscious consumers, according to the 1997 National Report On Consumer Attitudes About Nutrition, published by the United Soybean Board (USB). Consumer perceptions stated in the report include:
· Approximately 70% of consumers very concerned with nutritional content indicate they have tried some type of soy product.
· 59% of Americans acknowledge that soy is healthy.
· The perception of healthfulness is a primary driver of soy product trial and use. Among consumers who have tried soy products, 68% indicated soy is healthy.
· Among consumers who indicate usuage of soy products, tofu and soy burgers are the products most frequently incorporated into their diets.
A copy of the report can be obtained by calling the United Soybean Board at 1-800-TALKSOY.
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NEW SOYFOODS LOCATOR GUIDE
It's the new year and people are making their resolutions for 1998. Most likely some of those resolutions have something to do with things people "can't have." Here's a new year resolution you "can have" that's healthy and good for you...eat more soyfoods! And, to help Indiana consumers find soyfoods, the Indiana Soybean Board has produced the 1998 Indiana Soyfoods Locator Guide.
The 48-page directory lists major supermarkets, health food stores and natural foods stores in Indiana that carry soyfoods. In addition to more than 500 stores listings by county, the Soyfoods Locator Guide features soyfood facts and recipes, examples of which you can find at the end of this newsletter. Consumers can receive the free guide by calling the toll-free number (800) 813-8880.
The database of grocery stores that carry soyfoods can also be found on the Internet at the U.S. Soyfoods Directory <http://soyfoods.com/>.
If you live outside of Indiana, you can still browse through the Internet version of the Guide to get an idea of what soyfoods major grocery stores often carry.
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SOYFOODS ASSOCIATION SELECTS NEW MANAGEMENT
The Soyfoods Association of American (SAA) recently announced the selection of N. Chapman Associates, Inc. to manage the association. In addition to managing the trade group, the new management plans to develop and implement a high tech, strategic communication program that conveys the latest information on soyfodos to SAA members and the public through the Internet, media, trade show activities and direct contacts.
"As the market for soyfoods expands in the United States and around the world, manufacturers, retailers, researchers, and consumers want facts about soyfoods and how they benefit their health, where to find them, and how to use them," says Nancy Chapman, president of N. Chapman Associates, Inc.
Call 202-986-5600 or e-mail info@soyfoods.org for more information.
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SOYFOODS LOCATOR GUIDE RECIPES
Cinnamon Rolls
3 cups unbleached white flour
1 cup soy flour
2 tablespoons wheat gluten
4 teaspoons active dry yeast (2 packages)
1 1/4 tablespoons sugar
1 teaspoon salt
4 ounces firm tofu
1 1/2 cups warm water
1/2 cup brown sugar, lightly packed
1 cup raisins
cinnamon
cooking sprayCinnamon Tofu Frosting (optional)
Stir together both flours, gluten, yeast, sugar and salt in a large mixing bowl. In a small bowl, mash tofu with a fork and whisk together with water. A few small lumps are okay. Make a well in the center of the dry ingredients and pour in water-tofu mixture. Stir together quickly to mix. Combine ingredients well with spoon or fork so that all of the flour is moistened. Place dough on counter very lightly dusted with flour and knead five times. Transfer to a plastic container or bowl with a tight fitting lid and enough room for rising. Refrigerate overnight. (You can let dough rise the traditional way at room temperature. Simply place in large bowl and cover with a towel. It may take several hours for proper rising.)
In the morning, lightly coat a baking sheet with cooking spray. On a very lightly floured surface, roll half of the dough into a 10 1/2 inch square. Sprinkle with half of the brown sugar and raisins, leaving a margin of 1/2 inch along the edges. Then sprinkle with cinnamon - as much or little as desired. Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll. Repeat with the second half of the dough and filling ingredients. With seam side down, slice each roll into 8 equal pieces. Place on prepared baking sheet with spiral side up. For single rolls, place about 3 inches apart on baking sheet; for pull-apart rolls, place about 1/2 inch apart. Cover with a cloth and set aside to rise in a warm place about 45 minutes.
Preheat oven to 400 degrees and bake about 20 minutes, until golden brown on edges and bottom. Transfer rolls to a cooling rack and cool before frosting. Makes 16 rolls.
Nutrition Facts per roll WITHOUT icing: 187 calories, 7 g protein (15%), 35 g carbohydrate (75%) 2 g fat (10%), 0 mg cholesterol, 160 mg sodium, 1 g dietary fiber.
Nutrition facts per roll WITH icing: 264 calories, 8 g protein (12%), 50 g carbohydrate (76%), 3.5 g fat (12%), 0 mg cholesterol, 160 mg sodium, 1 g dietary fiber.
Cinnamon Tofu Frosting
1/4 cup (about 2 ounces) firm tofu
2 tablespoons soy margarine
2 teaspoons vanilla
3 tablespoons vanilla soymilk
1 1/2 teaspoons cinnamon
2 cups powdered sugar, or more as needed
In a medium bowl, mix tofu, margarine, soymilk and vanilla with electric mixer. Add cinnamon and half the powdered sugar slowly and mix well. Add remaining sugar and mix until good spreading consistency. Add more powdered sugar if necessary. Makes about 1 cup frosting.
Nutrition facts per 1 tablespoon: 77 calories, .3 g protein (2%), 15.5 g carbohydrate (80%), 1.5 g fat (18%), 0 mg cholesterol, 19 mg sodium, 0 g dietary fiber.
Oatmeal Bread (Bread Machine)
3 cups bread flour
1/3 cup soy flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 tablespoons margarine
1/3 cup oatmeal
3/4 cup soymilk (plain or vanilla)
3/4 cup water
1 1/2 teaspoons dry yeastAdd ingredients to bread machine according to manufacturer's directions. All ingredients should be at room temperature for best results. Makes one 1-1/2 pound loaf.
Nutrition Facts per slice (loaf cut into 16 slices): 130 calories, 4 g protein (12%), 24 g carbohydrate (74%), 2 g fat (14%), 0 mg cholesterol, 217 mg sodium, .5 g dietary fiber.
Snack Mix With Soynuts
1 bag (7.75 oz) Chex Mix Traditional Snack*
1 cup roasted, salted soynutsPour soynuts in bag and shake well. Keep tightly covered.
Makes about 5 cups snack mix.
Nutrition facts per 1 cup serving: 295 calories, 12 g protein (16%), 38 g carbohydrate (52%), 10.5 g fat (32%), 0 mg cholesterol, 524 mg sodium, 4 g dietary fiber.
*Or any favorite snack/cereal/pretzel mix.
Chocolate Cookie Shake
1 cup fat-free vanilla frozen yogurt or ice cream
1/2 cup skim milk
2 heaping scoops TAKE CARE Chocolate Soy Protein Beverage
Powder
2 reduced fat chocolate sandwich cookiesCombine all ingredients in an electric blender and process until smooth. Serve immediately. Makes 1 serving, about 1 1/3 cups.
Nutrition facts per serving: 472 calories, 38 g protein (32%), 69 g carbohydrate (58%), 5 g fat (10%), 2 mg cholesterol, 560 mg sodium, 1 g dietary fiber.
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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