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Vol. 2, No. 2
March 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. Order Soyfoods Books Through Our Web Site
3. Soybean Utilization Web Site
4. A Few More Web Sites Of Interest
5. Dietitian Focus Group Discussions
6. Recipes
· Tofu Carob Parfait
· My Favorite Tempeh Recipe
7. Getting on and off our list.***********************
SOYFOODS IN THE NEWS
A new book entitled "Dr. Susan Love's Hormone Book, Making Informed Choices About Menopause" has been generating a lot of attention in the national media, in part because of her recommendation that menopause sufferers should consider incorporating soyfoods into their diets. The book, with a cover jacket that includes a testimonial from the Journal of the American Medical Association, is supported by several scientific references about the health benefits of incorporating soy into American diets.
In the chapter entitled "For Prevention: First Look To Your Lifestyle" Dr. Love states that "...plant phytoestrogen are turning out to be one of the best dietary alternatives to estrogen drugs for postmenopausal women." She then adds, "One of the best sources of isoflavones is soy..."
Dr. Love also discusses the role of soy in preventing heart disease, osteoporosis and cancer, supporting her statements with references to soy research activities. The book is easy to read, though, which is probably one of the reasons for its popularity.
You can probably find her book at your local bookstore or library. Or you can order the book through our Web site at
<http://www.soyfoods.com/soyfoodsbooklist.html>
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ORDER SOYFOODS BOOKS THROUGH OUR WEB SITE
Interest in soyfoods has generated the publication of more books than ever about soyfoods... how to prepare them, where to find them, and information about their health benefits. As a service to our Web site visitors, we have developed a list of soyfoods related books that can be ordered directly through our Web site, in partnership with Amazon.com, a popular Internet bookstore.
Along with this we will begin reviewing and providing descriptions of all the books we list, as we have done with Dr. Susan Love's Hormone Book in this issue of Soyfoods USA.
If you find a soyfoods book that isn't listed, or have a comment about a soyfoods book, please send a note to info@soyfoods.com.
Happy reading!
<http://www.soyfoods.com/soyfoodsbooklist.html>
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SOYBEAN UTILIZATION WEB SITE
In our last issue of Soyfoods USA we listed several soy-related web sites, but we failed to mention one that may be of interest to you. The Soybean Utilization Forum is monitored by Karl E. Weingartner, Ph. D., Senior Food Scientist & Assistant Professor, University of Illinois at Urbana-Champaign, Email: kweingar@uiuc.edu.
Among the questions he has answered lately are:
1. Who uses soyfoods? (Almost everyone);
2. Why is soy sauce is black and soybean drink white? (The difference in color between the two products is due to the different processes used.);
3. Is it possible to can soymilk? (It is, but the flavor is not as good as fresh soymilk.)
A handy feature of this forum, as well as the Soy and Human Health Forum, is the ability to subscribe to the discussion group so questions and answers are emailed to you as they as posted to the forum.
<http://www.ag.uiuc.edu/~stratsoy/expert/utilize.html>
<http://www.ag.uiuc.edu/~stratsoy/expert/askhealth.html>
<http://www.ag.uiuc.edu/~stratsoy/new/subscribe.html>
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A FEW MORE WEB SITES OF INTEREST
The January/February 1997 issue of food Insight, published by the International Food Information Council (IFIC) Foundation, includes an article about several Web sites that may be worth bookmarking. They include:
1. The Food and Drug Administration, one of the more popular government agencies distributing nutrition and health information on the Internet.
<http://www.fda.gov/>
2. The International Culinary and Nutrition Network. To help counter misinformation at the ICNN site, dietitians, physicians and other experts monitor information distributed through bulletin board, chat rooms, and question & answer forums at the site.
<http://www.icnn.com/>
3. Lifetime On-Line, which is directed towards women over 40-years-old, with two children and making more than $50,000 a year.
<http://www.lifetimetv.com/>
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DIETITIAN FOCUS GROUP DISCUSSIONS
Recent discussions with two focus groups of registered dietitians about soyfoods yielded some interesting insights about how dietitians view soyfoods and how to encourage more people to use soyfoods. Sponsored by the publisher of Soyfoods USA, the focus groups were conducted as part of a continuing effort to develop information that will help in the promotion of soyfoods.
The participants, drawn from a broad cross section of employment in their work as dietitians, i.e. long-term care facilities, hospitals, universities, local government, were generally very knowledgeable of soyfoods and their benefits. However, regular use of soyfoods by the participants was limited in both their professional practice and in their personal lives.
The primary obstacles to greater use of soyoods, according to the participants, are ease of preparation and perceived quality of taste.
Connotation of the word "soyfoods" was generally positive. Descriptions ranged from a highly technical description to a listing of different types of soyfoods. Most participants enumerated the health benefits associated with soyfoods. Several mentioned possible cost benefits of soyfood use.
Most notably, none of the participants spontaneously referred to soyfoods as being "good tasting" or the equivalent.
Most of the participants have used soyfoods in one way or another through their professional activities. However, the use of soyfoods was more likely to be incidental to other activity or food products rather than a deliberate effort to use soyfoods.
Most of the participants were also very familiar with the benefits of soyfoods, and could easily list the benefits of soyfood consumption.
Despite the familiarity with soyfoods, and knowledge of the benefits of soyfoods, very few participants use soyfoods on a regular basis in their personal lives. Reasons for this were varied, and included reasons such as:
· Difficulty finding soyfood meal recipes
· Difficulty finding soyfoods in grocery stores
· Resistance from spouses or children (fear of poor taste)
· Difficulty breaking a routine of preparing their usual family meals.
Most participants agreed they would be more likely to use soyfoods on a regular basis in their personal lives if the following criteria were met:
· Easy access to simple, quickly prepared good tasting recipes
· Easy access to the required soyfoods in grocery stores.
As the session wrapped up, participants were given the opportunity to suggest ideas for more effectively promoting soyfoods. Two suggestions seemed to be commonly accepted for both consumer and professional application:
· Provide more easy-to-make, good-tasting recipes
· Provide ready-to-eat, good-tasting samples of soyfoods.
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RECIPES
Tofu Carob Parfait
(This is one of the more favored recipes developed by Bill Shurtleff, founder and director of the Soyfoods Center.)
10-1/2 ounces silken tofu (or 9-1/2 ounces regular tofu and 1 Tbsp. water)
2 Tbsp. honey
2 Tbsp. maple syrup
1 Tbsp. carob powder
1 Tbsp. (soy) margarine
1 Tbsp. oil
1/4 tsp. vanilla extract
Dash salt
Combine all ingredients in a blender and pureé until smooth. Serve chilled as a dessert.
Serves 3
Per serving: 219 calories, 7 grams protein (12%), 25 grams carbohydrate (45%), 10 grams fat (43%), 0 cholesterol, 151 mg sodium.
My Favorite Tempeh Recipe
(Contributed by one of our readers)
4 medium green red or yellow bell peppers
8 ounces tempeh, cubed
4 tsp. soy sauce
1 1/2 cup water
1 tsp. basil
2 cloves garlic, minced
2-3 Tbsp. bread crumbs
3-4 tsp. olive oil
Preheat oven to 325° F. Parboil peppers 5 minutes in gently boiling water.
Remove peppers and run under cold water to stop cooking. Core peppers: toss out stems, seeds and membranes.
While peppers cook, combine tempeh, soy sauce, and water in a small pot.
Bring to a boil, cover and simmer 20 minutes. Drain. Stir in basil and
garlic, mashing tempeh with a fork.
Loosely fill peppers with tempeh mixture. Place upright in a lightly
oiled baking dish. Sprinkle with bread crumbs and drizzle with oil. Bake 20 minutes, then broil for 5 minutes, until top is brown.
Serves 4
Per serving: 234 calories, 13 grams protein (22 percent), 27 grams carbohydrate (44 percent), 9 grams fat (34 percent), 397 mg sodium, 0 cholesterol, 2 grams dietary fiber.
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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>
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/>
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Copyright 1997
Indiana Soybean Development Council
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