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Vol. 2, No. 4
May 16, 1997Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by the Indiana Soybean Development Council. Details at end of issue.
CONTENTS
1. Soyfoods Help With Calcium Needs
2. Soy Connection Dietitian Seminars
3. New Soy Protein Concentrate
4. School Saves Money Using Soy
5. Health Finder
6. Recipes
· Creamsicle Spritzer
· Creamy Tomato Soup
7. Getting on and off our list.***********************
SOYFOODS HELP WITH CALCIUM NEEDS
By Anne G. Patterson, R.D., L.D.*
Both tofu and soymilk contain calcium since there is naturally occurring calcium in soybeans. If you've been reading the labels on containers of soymilk and tofu, though, you may have noticed a big difference in the amounts of calcium provided among the various brands.
Food labels are valuable tools in helping us meet our requirements for calcium. Nutrition Facts found on food labels are required by law to list the percent "Daily Value" of calcium. The daily value for calcium is 1 gram for adults and children age 4 or older. This is equal to 1,000 milligrams. If the Nutrition Facts on a soymilk container states, "Calcium 20 percent," then you know the amount of calcium for one serving of soymilk is 200 milligrams, or 20 percent of the recommended daily value for adults and older children.
The amount of calcium varies in tofu because of the type of calcium-rich coagulant used to thicken the soymilk. Taste and the type of tofu desired determines what type of coagulant or combination of coagulants are used in tofu processing. If you want more calcium, then look for a tofu which lists the coagulants, calcium chloride or calcium sulfate, in the food ingredient list.
Soymilk that has been fortified with calcium is your best choice for getting significant amounts of calcium. Since all soymilk is not fortified, you should review the nutrition information on labels carefully. Use the Soymilk Calcium Chart to help you get a jump start on the right soymilk for you. Remember it's still wise to check out that food label since food companies may reformulate their product. This chart contains only fortified soymilks which may be found in retail stores.
<http://www.soyfoods.com/nutrition/CalciumChart.html>
* Anne Patterson is president of Nutrition Advantage, a food and nutrition consulting company specializing in food and nutrition communications, marketing, recipe development and project management. She is a soy nutrition specialist, a nationally known speaker, a media spokesperson, and one of the presenters at Soy Connection seminars held throughout the country. <agprd@aol.com>
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SOY CONNECTION DIETITIAN SEMINARS
Nearly 2,000 registered dietitians across the country have attended the Soy Connection Dietitian Seminars in the past two years. The seminars are sponsored by the Soy Connection, a quarterly newsletter produced by the United Soybean Board for dietitians in all practices. Now the Soy Connection is again bringing the latest and most up-to-date soy information to several cities across the country.
Join your colleagues and the Soy Connection team of seminar leaders as they share the effect of soy on major health concerns such as heart disease, cancer, cholesterol levels, osteoporosis and diabetes. Enjoy a healthful soy lunch, learn about ways to prepare soyfoods and taste-test some unique soy dishes prepared by our master chef.
Don't miss this opportunity to hear the experts and to discover for yourself the relationship between good nutrition and soy in the diet.
Seminar cities and dates:
Orlando, May 30
Sioux Falls, June 6
Boston, June 13
Atlantic City, June 20
Omaha, June 27
Los Angeles, Sept 5
Lansing, Sept 12
For more information call 1-888-772-8452.
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NEW SOY PROTEIN CONCENTRATE
Central Soya has introduced a new, improved soy protein concentrate with better flavor profiles, functionality and solubility than traditional concentrates. With this new, blander and more functional concentrate, more companies are expected to add soy protein to the beverage formulations instead of using milk proteins. Through improved processing techniques, Central Soya's new soy protein concentrate, Soyarich B, is superior to traditional concentrates, according to an article in the March 1997 issue of Food Formulating magazine.
Most soy beverages in the past were made with soy isolate as the main source of soy protein. "For the first time, beverage formulators may choose between two bland proteins - concentrates and isolates," says George Rakes, assistance director of Protein Research for Central Soya, located in Fort Wayne, Indiana. He adds that their concentrate also has improved solubility and suspendability, particularly in beverages.
For more information about Soyarich B, you can call Central Soya at 1-800-348-0960.
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SCHOOL SAVES MONEY USING SOY
By using soy protein recipes in lunch menus, the Corpus Christi, Texas, school district was able to save more than $40,000 per year, according to an article in the March 15, 1997 issue of FoodService Director magazine. The school district is using the soy protein as a meat extender with ground beef.
The cost savings and nutritional benefits are very significant for this district," says consulting dietitian Jean Fields, MS, RD, LD. "We are now looking at ways to incorporate soy into the menus of all schools, once we we introduce it to our food service staffs." Fields says the soy protein used today is much better than the soy protein used 20 years ago.
After getting comments from students and the kitchen staff, Fields decided to use a recipe using three parts of soy protein to seven parts of ground beef for lasagna, spaghetti and the meat filling used in tacos and burritos. The soy protein/ground beef mixture reduced the cost of ground beef items 28¢. Multiplied by the 5,500 pounds of ground beef the school district serves weekly, the savings add up to almost $40,000 per year.
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HEALTH FINDER
Although this Web site does not specifically address the health benefits of soyfoods, healthfinder can lead you to selected online publications, databases, web sites, and support and self-help groups, as well as the government agencies and not-for-profit organizations that produce reliable health information for the public. healthfinder is a gateway consumer health information web site from the United States government. This site was launched April 15th. (Thanks, Bob Beeley, Dixie USA)
<http://www.healthfinder.gov/>
Although it takes a while to download the nutrition page because there are so many listings, it may be worth a look BECAUSE there are so many listings. It didn't take long, though, to find a Food and Drug Administration (FDA) article about vegetarian diets and how fortified soyfoods can play an important role in providing essential nutrients for those trying vegetarian diets.
<http://www.fda.gov/opacom/catalog/vegdiet.html>
We also found another web site that contains articles about soy protein and headaches, and a new soymilk, this month at Prevention''s Healthy Ideas Web site.
http://www.healthyideas.com/cooking/news/
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RECIPES
Creamsicle Spritzer
1/2 cup vanilla flavored soymilk
1/2 cup orange juice
ice cubes
1 cup sparkling water
Combine soymilk and juice in a blender. Pour over ice and add sparkling water; stir and serve. Serves 2.
Nutritional values per serving:
Calories, 50; Total fat, 1 g; Saturated Fat, 0 g; Cholesterol, 0 mg; Sodium, 10 mg; Carbohydrates, 8 g; Protein, 2 g.
Creamy Tomato Soup
2 tsp. soyoil
1 medium onion, diced
1 large tomato, diced
1/2 tsp. chopped garlic
1 tsp. fresh basil, chopped
1/2 tsp. salt
1/2 tsp. white pepper
1 cup soymilk
1 - 10.5 oz. package firm lite silken tofu
Sauté onion in sauce pan in oil for three minutes or until transparent. Add tomato and garlic; sauté for two-three minutes. Add basil, salt and pepper. Blend in soymilk. Cook, stirring constantly, for one minute. Remove from heat; cool briefly. Add tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Serves 3.
Nutritional values per serving:
Calories, 140; Total Fat, 8 g; Saturated Fat, 2 g; Cholesterol, 0 mg; Sodium, 410 mg; Carbohydrates, 10 g; Protein, 11 g.
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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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