Recipes | Nutrition Information | Soyfoods Companies | Home

Subscribe | Back Issues

Vol. 2, No. 5
June 16, 1997

Soyfoods 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. Soy: The Next Therapy For Osteoporosis?
2. National Dietitians Soyfoods Survey
3. Smile For Soy Cheese
4. Soy Cheese Recipes

5. Getting on and off our list.

***********************

SOY: THE NEXT THERAPY FOR OSTEOPOROSIS?

When it comes to preventing or maybe even treating osteoporosis, natural sources of calcium, such as dairy foods, beans and dark green vegetables, may have some new natural allies: soyfoods.

For years, physicians and nutritionists have emphasized the consumption of calcium-rich foods as a way to prevent osteoporosis, the loss of bone mass and strength. It is estimated that as many as 24 million Americans, both men and women, have some degree of osteoporosis. Once osteoporosis has occurred, especially after menopause, therapies have included drugs which inhibit or slow bone loss.

An Illinois Soybean Checkoff Board (ISCB)-funded study at the University of Illinois-Chicago (UIC) has shown that soy protein may lead to a "natural" therapy for osteoporosis sufferers. The research project examined whether soy protein isolate, a highly concentrated form of soy protein often used in processed foods like breads, meat products and drinks, would prevent or even slow bone loss.

The researchers found that soy protein, or its yet-to-be-determined components, was important in protecting bone mass. Rats fed soy protein in the study had a higher rate of turnover-bone formation exceeding bone resorption-an important finding not only to post-menopausal women, but to an aging population. As people age, bone turnover slows, leading to a greater incidence of fractures.

Bahram Arjmandi, Ph.D., R.D., principal investigator in the study said that soy protein has affected even more than bone density. "We found that while bone density increased with the consumption of soy isolate, more importantly bone quality was improved," Arjmandi said. "This is very important to the growing population of Americans confronting the onset of osteoporosis."

Researchers are seeking additional government funding to continue this study with a two-year clinical trial of post-menopausal women. The human study will seek to confirm the results of the laboratory trials, and also will try to determine the specific soy component that improves bone density and enhances bone quality.

***********************

NATIONAL DIETITIANS SOYFOODS SURVEY

In a recent national survey to ascertain the attitudes of registered dietitians towards soyfoods almost 75 percent of the respondents said they recommend soyfoods to other people through their work. The survey, sponsored by the Indiana Soybean Development Council, was conducted to determine the efficacy of soyfoods promotion programs directed towards dietitians and to develop information that could be used in the development of additional programs.

The results of the survey of 400 registered dietitians throughout the U.S., conducted April 17 through May 9, 1997, indicated that 72.8 percent of the respondents answered "yes" when asked if they recommend soyfoods to others through their work. "No" was given by 23. 5 percent of the respondents. The survey had an approximate margin of error of plus or minus five percent.

The largest number of respondents, 27.7 percent, indicated that they affect 21-50 people's diets each week. The median number of diets affected by a dietitian each week was discovered to be 150, while the mean was approximately 45. There are approximately 61,000 registered dietitians in the United States.

The survey included responses from dietitians in different regions of the country and in different dietetic fields. The largest group of dietitians, 19.9 percent, were consultants in a health care facility or physician's office. The next largest group of respondents, 18.8 percent, said that "clinical, in-patient" best described their work as a dietitian. Most other respondents said they worked in education (12.8 percent), long term care (11.3 percent), or clinical, out-patient (8.3 percent).

***********************

SMILE FOR SOY CHEESE
By Anne G. Patterson, R.D., L.D.*

Looking for some lactose free low-fat or non-fat cheeses? Then soy cheese may be your answer. Soy cheese is more accurately labeled as soy cheese alternative or analog cheese. However, if you are asking about it in a store, most people call it soy cheese. While most cheeses are made from cow's, goat's, or sheep's milk, soy cheeses are made from soybean milk, soy protein isolate, tofu or a combination of these main soy protein foods blended with other ingredients.

Soy cheeses can be used easily in your favorite recipes. Unlike their dairy counterparts, they do not follow the typical steps which involve starter bacteria, rennet and ripening or aging of the curds. There is one exception, sometimes referred to as "Chinese cheese," which is tofu that has been fermented and then aged in a brining liquor. It has a soft, almost creamy consistency and distinct flavor similar to Camembert cheese. You will only find it at Asian food markets or perhaps at select natural food stores.

The dairy and freezer cases in natural food stores and a growing number of supermarkets are filled with soy products styled after sour cream, cream cheese, mozzarella, cheddar, parmesan, American, Swiss, Monterey Jack and jalapeño jack cheese. Many vegetarian frozen entrees and vegetarian pizzas contain some type of soy cheese as a main ingredient.

There are many different soy cheeses available, so the nutritional value varies. Soy cheeses, though, are a real boon to anyone who is lactose intolerant. Although they do not contain lactose, a milk sugar, many soy cheeses contain casein, a milk protein. Casein is the ingredient that makes the product melt better and stretch to make a more "cheesy" mouth feel. If a soy cheese is made with casein it is still considered lactose free since casein is pure milk protein with the lactose removed.

Soy cheeses are cholesterol free and generally lower in fat and calories than whole milk cheeses. There are several reduced-fat and fat-free soy cheeses on the market. An added plus is that many are fortified with calcium and vitamins.

Salt is used as a natural preservative in soy cheeses. Some soy cheeses have a sodium content that may be higher than their dairy counterparts. However, for the most part, soy cheeses have a lower sodium content than processed cheeses and most popular brands of dairy cheese.

Cooking Tips Using Soy Cheeses

Soy Cheese Buying & Storing

Soy cheese is found in the refrigerated dairy section of your natural foods store. Some supermarkets may also carry soy cheeses. The bulk soy cheeses are packaged in plastic wrapped 8 to 11-ounce chunks. Individually wrapped soy cheese is packaged in quantities of 3/4-ounce slices. Grated soy Parmesan may be found in 4- or 8-ounce plastic containers. And soy sour cream and soy cream cheese are usually found in 8-ounce plastic tubs. Keep soy cheeses refrigerated and adhere to the use-by dates stamped on the packages or container.

 

* 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>

***********************

SOY CHEESE RECIPES
From Ann Patterson

Tomato-Cheese Pasta Salad
Makes 4 servings

8 ounces shell macaroni (3 cups)
8 ounces soy mozzarella cheese (regular or non-fat), cut in small cubes (about 2 cups)
2 tomatoes, cut into small wedges
1/4 cup ripe olives, sliced
1/3 cup low calorie Italian salad dressing
2 tablespoons chopped fresh basil
lettuce leaves

Cook pasta al dente according to package directions. Drain, then rinse in cold water to cool quickly. Again, drain well.

In a large bowl, combine pasta, soy cheese, tomatoes, olives, salad dressing and basil; mix to coat. Refrigerate, covered until serving time. Serve on lettuce.

Per serving: 373 calories, 22 g protein, 49 g carbohydrates, 10 g total fat, .5 g saturated fat, 0 mg cholesterol, 686 mg sodium, 4 g dietary fiber.

 

Cheesy Quesadilla
Makes 4 servings

4 ounces Jalapeno, Monterey Jack or Cheddar soy cheese (or combination of your favorites), grated or shredded
4 corn or flour tortillas (8 inch)
1 tomato, large, diced
2 green onions, thinly sliced
8 ounces salsa
guacamole (optional)

Heat tortillas in a large skillet. Add 1/4 portion of cheese and chopped vegetables to each tortilla, fold in half and heat over low heat until ingredients are melted and tortillas are lightly browned. Serve with salsa and guacamole on top.

Per serving: 221 calories, 12 g protein, 26 g carbohydrates, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 568 mg sodium, 2 g dietary fiber.

***********************

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://www.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\

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



. . .