Vol. 3, No. 10
Soyfoods USA
November 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. FDA Proposes Health Claim For Soy Protein
2. Harvard Health Letter Extols the Benefits of Soy
3. New Cookbook Includes Soy Recipes
4. Dixie Diners' Club Offering $500 For Winning Recipe
5. The Mysterious TSP
6. Recipes with Textured Soy Protein
- Honey Nuggets
- Hearty Vegetable Stew
7. Getting on and off our list.
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FDA PROPOSES HEALTH CLAIM FOR SOY PROTEIN
The Food and Drug Administration (FDA) has proposed allowing health claims about the role soy protein may have in reducing the risk of coronary heart disease (CHD) on the labels and labeling of foods containing soy protein. This proposal is based on the agency's determination that soy protein, as part of a diet low in saturated fat and cholesterol, may reduce the risk of CHD.
CHD is the most common, most frequently reported, and most serious form of cardiovascular disease, and is the number one cause of death in the United States. Despite the decline in deaths from CHD over the past 30 years, this disease still causes more than 500,000 deaths annually, and contributes to another 250,000 deaths. High blood total cholesterol and high low-density lipoprotein (LDL) cholesterol levels are proven risk factors for CHD.
In proposing this health claim, FDA concluded that foods containing protein from the soybean as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease by lowering blood total cholesterol and LDL-cholesterol. The amino acid content in soy protein is different from animal and most other vegetable proteins, and appears to alter the synthesis and metabolism of cholesterol in the liver.
Foods containing soy protein include soy milk, tofu, meat substitutes (such as vegetable burgers) and baked goods made with soy flour. Because soy protein occurs in or can be added to a wide variety of foods and beverages, it is possible to eat soy protein-containing products as many as 4 times a day (3 meals and a snack), according to the FDA.
Studies show 25 grams of soy protein per day have a cholesterol-lowering effect. Therefore, for a food to qualify for the health claim, each serving of the food must contain at least 6.25 grams of soy protein, or one-fourth of the 25-gram amount shown to have a cholesterol-lowering effect.
The FDA is soliciting comments on this proposed regulation. Written comments will be received until January 25, 1999, and may be addressed to: Dockets Management Branch (HFA-305) Food and Drug Administration 5630 Fishers Lane, Room 1061 Rockville, MD 20852
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HARVARD HEALTH LETTER EXTOLS THE BENEFITS OF SOY
The October 1998 issue of the Harvard Health Letter touts the benefits of soy in an article entitled Soy - A Perfect Food? In addition to soy's most obvious effect of reducing cholesterol, the article discusses other benefits, including antioxidant effects, anti-clotting, relaxing blood vessels and reducing blood pressure. A single copy of the newsletter can be obtained by visiting http://www.harvardhealthpubs.org/.
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NEW COOKBOOK INCLUDES SOY RECIPES
A new cookbook entitled The Healthiest Diet in the World by Nikki and David Goldbeck includes an entire chapter on soy. Hardcover - 672 pages (September 1998) E P Dutton; ISBN: 0525942823. More information and reviews are available at http://www.amazon.com/.
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DIXIE DINERS' CLUB OFFERING $500 FOR WINNING RECIPE
Dixie Diners' Club is looking for new recipes that could be included in a new soy recipe book they plan to publish next year. To encourage submission, they are offering $500 to the person that submits the best recipe using their products. Smaller prizes are being offered as well. For more information, visit their Web site at http://www.dixiediner.com/.
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THE MYSTERIOUS TSP
By Kim Galeaz, RD
Nutrition Consultant to the Indiana Soybean Board
kimgaleaz@aol.comUsing textured soy protein (TSP) remains a mystery to many health-conscious cooks. Since TSP is the one soy food that you have to DO something to before eating - you cannot just open a package and enjoy it immediately - many of us focus on other easier-to-use soyfoods instead. But consider these important reasons for adding TSP to your repertoire ofhealthful meals immediately. It is:
- a good source of protein and virtually fat free
- a fantastic source of dietary fiber
- probably the most economical soyfood available
- and very versatile.
TSP is a dry product made from defatted soy flour that is compressed and processed into granules, chunks or strips, and is sometimes referred to as textured vegetable protein or TVP, a name registered by Archer Daniels Midland (ADM) http://www.admworld.com/. TSP is also a registered trademark of PMS Foods http://www.pmsfoods.com for a textured soy flour product they manufacture. For our purposes, TSP refers generically to textured soy protein.
When the TSP is rehydrated with water or another liquid, it takes on the appearance and texture of meat and can be purchased unflavored or in a variety of flavors. Some products may have coloring added so the rehydrated product looks more like beef.
Look for TSP in the natural foods section of many large supermarkets, in bulk bins and at natural/health food stores. Since it is a dry, shelf-stable product, it is sold in plastic bags or boxes right on the grocery shelves. TSP products are also available by mail order. A list can be found at http://www.soyfoods.com/SoyfoodsOnline.html.
Unflavored granules, or crumbles, which resemble ground beef when rehydrated, are the most common TSP products on the market. Since the flavor often is pretty bland, you may need to add lots of seasonings or purchase products already seasoned.
TSP products also come in easy-to-prepare mixes for burgers, chili, tacos and other mainstays of the American diet. These packaged mixes contain seasonings, vegetables and/or grains for a quick dish or meal.
Using & Storing TSP
TSP usually will triple in volume when hydrated. For example, 1 pound dry TSP will make about 3 pounds hydrated TSP. Generally, rehydrate every 1 cup of TSP with 7/8 to 1 cup of hot or boiling water and let stand for a minimum of 5 to 10 minutes. TSP can also be rehydrated with chicken, beef or vegetable broth, or fruit juices. Adding a little catsup, vinegar or lemon juice helps TSP to rehydrate quickly.
You can add dry TSP directly to chili, soups, stews and other dishes with large amounts of liquid. Simmer or cook until TSP is completely rehydrated and mixture is cooked. Add extra liquid ingredients if necessary.
Store dry TSP in an air tight package or container in a cool dry pantry. They will last at least one year. Flavored TSP will last up to one year. Once TSP is rehydrated, it must be stored in the refrigerator and used within three days. Or it can be frozen.
Serving Size & Nutrition Facts
Serving size and nutritional analysis will vary depending on manufacturer, brand and flavorings or seasonings used. However, these facts remain constant: TSP is a high source of protein that is basically fat free and filled with dietary fiber.
A single serving (1/2 cup or 43 grams) of unflavored TSP contains approximately 120 calories, 14 g carbohydrate, 8 g dietary fiber, 23 g protein and 0 g of fat, cholesterol and sodium. Flavored TSP products may contain fat and sodium. Isoflavones in a 1/2 cup of TSP can vary from 30 to 120 mg, depending on how the TSP was processed.
Ten Terrific Ways to Use Textured Soy Protein
1. Add TSP to packaged or homemade stuffing or dressing in place of crumbled sausage; add garlic, sage, rosemary and thyme for a sausage flavor.
2. Add to scrambled eggs or egg casseroles as a sausage substitute.
3. Add to packages of lower fat ramen noodles for a protein boost.
4. Mix some in your marinara or spaghetti sauce along with or instead of ground beef.
5. Mix with taco seasoning or spices for a fat free taco meat.
6. Add hydrated textured soy protein to canned sloppy Joe sauce and serve on whole grain buns.
7. Add to or replace ground beef when making vegetable and noodle soups and chili.
8. Stuff peppers or cabbage with textured soy protein crumbles.
9. Sprinkle homemade pizzas with rehydrated and spiced-up textured soy protein, along with some Italian seasoning and garlic.
10. Make your own meatballs, meatloaf, or meatless vegetable burgers with rehydrated textured soy protein.
Recipes with Textured Soy Protein
1. Honey Nuggets
Munch on a handful of these nuggets, or sprinkle them on cereal, yogurt, applesauce, etc. for a little crunch and a lot of nutrients!
1/2 cup TSP
1 Tbs honeyMicrowave method: Put the TSP into a microwave safe pie plate. Add the honey and stir to mix well. Spread it evenly across the plate. Microwave on high for about 3 minutes, stirring every 20 seconds to avoid scorched spots. Nuggets are done when golden brown and only very slightly sticky to the touch. Allow to cool and then crumble it with your fingers to separate the clumps.
Oven method: Mix the TSP and honey, then spread evenly on a non-stick cookie sheet. Cook in a 300° F oven for about 6 minutes, stirring often. Watch carefully near the end. Bake 1 minute more if nuggets are sticky when cool.
Yield: 4 servings. Serving size: 2 Tbs. Per serving: 54 calories, 0 g total fat (0 g sat fat), 7 g protein, 9 g carbohydrates, 3 mg sodium, 0 mg cholesterol.
2. Hearty Vegetable Stew
1 bag (16 oz) frozen vegetables for stew
1 can (14.5 oz) lower sodium beef broth
2 cans (15 oz) whole peeled tomatoes
2 cups water
2 cups textured soy protein chunks
1 tablespoon minced dried onion
2 tablespoons Worcestershire sauce
Add pepper, salt, oregano and garlic to tasteCombine all ingredients in a Dutch oven or stock pot (3 quart size). Stirwell and simmer over low heat 45 minutes, or until soy protein chunks are tender.
Makes about 8 cups. Serving size: 1-1/3 cup portion
Per serving:158 calories, 0.5 g fat, 0 g sat fat, 20 g protein, 22 g carbohydrate, 0 mg cholesterol, 608 mg sodium, 9 g dietary fiber
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Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://indianasoybeanboard.com>
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 1998
Indiana Soybean Board