Recipes | Nutrition Information | Soyfoods Companies | Home
Vol. 3, No. 2
March 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. Soyfoods Once A Day For Life
2. Purdue Begins Research On Soybean Isoflavones And Calcium Metabolism
3. New Research Shows Genistein Kills Breast Cancer Cells
4. Soy Symposium Abstracts Online
5. New Soynut Butter
6. New Online Soyfoods Mail Order Catalog
7. More Soy Connection Dietitian Seminars Planned
8. Recipes From "The Whole Soy Cookbook"
· Soybean Minestrone
· Chocolate Soy Brownies
9. Getting on and off our list.
***********************
SOYFOODS ONCE A DAY FOR LIFE
To recognize the trend toward soy and to encourage more people to try soyfoods, the Soyfoods Association of North America (SANA) chose the theme "Soyfoods Once a Day for Life" for soyfoods month in April. As part of their celebration, SANA asked Ms. Susan B. Spector, M.S., R.D., C.D.N. (certified dietitian - nutritionist) to create three days of low-fat, low-cholesterol menus according to the U.S. Dietary Guidelines that feature soyfoods. Spector also designed three-day eating plans for an older woman, a vegetarian teenager and a family with children. These eating plans include soyfoods at every meal, but anyone can start with soyfoods once a day.
"I feel strongly about the health benefits of eating soy," Spector said. "People need to see how easily and tastefully these foods fit into today's hurried lifestyle." Spector, a nutritionist in private practice who also works with a team of physicians affiliated with the Mt. Sinai Medical Center in New York City, recently consulted with an Academy Award-winning actress who's following a high-soy protein diet. "Meal plans featuring soyfoods promote weight control, prevent heart disease, reduce cholesterol levels, decrease the risk of some cancers, fight osteoporosis and support hormone balance," she explained.
The newest generation of soyfoods are readily available, cook in five or ten minutes and taste great. "Even kids will eat them," Spector said. She should know. Spector explained how she tries new soyfoods out on three very tough-to-please critics - her boys ages 9, 11 and 13. "I've taste tested all these foods on kids whose palates are used to processed foods," Spector said. "They love them." Some of the boys' favorite after-school snacks include soy chicken nuggets, melted soy cheese on toast, soymilk and roasted soy nuts.
The Soyfoods Association of North America is a nonprofit trade organization that has been promoting consumption of soyfoods in the American diet since 1978. For more information contact Rebecca Stephens at (202) 986-5600 or info@soyfoods.org.
You can find Spector's menus, as well as other soyfoods month information at the U.S. Soyfoods Directory http://soyfoods.com/SANA/
PURDUE BEGINS RESEARCH ON SOYBEAN ISOFLAVONES AND CALCIUM METABOLISM
Researchers in the Department of Foods and Nutrition at Purdue University in Indiana are planning a study in human volunteers that they hope will provide some information about the metabolic effects of isoflavones and their effects on calcium handling by the body. The principal investigator on the study is Professor Connie Weaver, who has been studying calcium metabolism in humans for the past 12 years. The planned study, supported by the Indiana Soybean Board and the United Soybean Board, will investigate the effects of soy protein and isoflavones on calcium absorption and calcium retention in postmenopausal women.
More information on Professor Weaver's research can be found at the U.S. Soyfoods Directory http://soyfoods.com/research/Weaver.html
NEW RESEARCH SHOWS GENISTEIN KILLS BREAST CANCER CELLS
Researchers have discovered the mechanism by which breast cancer cells survive the deadly effects of chemotherapy and radiation therapy. With this knowledge a new drug, EGF-Genistein, was developed to destroy this survival machinery. The results of these extensive studies, which were conducted with funding from the National Institutes of Health and the Department of Defense, are being published in back-to-back articles in Spring 1998 in the official journal of the American Association for Cancer Research (AACR), Clinical Cancer Research.
The new agent, EGF-Genistein, was found to be safe in small animals as well as monkeys and induced cures of human breast cancer in mice. EGF-Genistein binds to the EGF-receptor on breast cancer cells and inactivates the survival machinery comprised of the EGF-receptor itself and several other enzymes known as tyrosine kinases associated with it. This results in rapid cell death of chemotherapy resistant breast cancer calls. Genistein is a naturally occurring substance present in soybeans. In side-by-side comparisons, EGF-Genistein was superior to the standard chemotherapy drugs, including cyclophosphamide, adriamycin, and methotrexate. The clinical trials are projected to be launched within the next six months.
The survival ability of cells is the same in prostate cancer, melanoma, ovarian cancer, bladder cancer, liver cancer, and lung cancer. Therefore, the researchers anticipate that if this anti-cancer smart bomb is found to be effective in clinical studies it may be useful for many patients afflicted with cancer.
This research was conducted by collaborating scientists from Hughes Institute, St. Paul, Minn.; University of Minnesota, Minneapolis, Minn. (Roland Gunther); and St. Jude Children's Research Hospital, Memphis, Tenn. (William Evans). For technical information, contact the corresponding senior author, Dr. Fatih Uckun, Hughes Chair in Oncology, Hughes Institute, by paging him at 800-670-0268.
SOY SYMPOSIUM ABSTRACTS ONLINE
As mentioned in our last newsletter, scientists at the ``Health Impact of Soy Protein'' symposium in Los Angeles in January, 1997 gave further credence to the idea that more soy in the diet will prove beneficial. Abstracts from presentations given at the symposium are now online at the U.S. Soyfoods Directory http://soyfoods.com/research/UCLASymposium/.
NEW SOYNUT BUTTER
Health Trip Foods, Inc. has introduced a new soynut butter made from "all natural ingredients of dry roasted soybeans, canola oil, lecithin and sea salt. Marketed as an alternative to peanut butter, Health Trip Foods says Soynut Butter contains 5 to 7 grams less fat than natural peanut butter. For more information call 978-287-0200. Information about other soynut butters can be found at the U.S. Soyfoods Directory Web site http://soyfoods.com/.
NEW ONLINE SOYFOODS MAIL ORDER CATALOG
Dixie Diners' Club has announced their new online catalog, which features soyfoods made from water washed soybeans to maintain isoflavone content. You can find the catalog at http://dixiediner.com/.
Links to additional online catalogs that sell soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com/SoyfoodsOnline.html>.
MORE SOY CONNECTION SEMINARS PLANNED
With nearly 3,000 registered dietitians across the country attending the Soy Connection Dietitian Seminars in the past three years, the United Soybean Board has plans for 10 more seminars this year in the following cities:
Hartford, March 20
Philadelphia, April 3
Portland, Oregon, April 17
San Antonio, May 1
San Francisco, May 15
San Diego, June 5
Omaha, June 19
Ann Arbor, September 25
Rochester, Minnesota, October 2
TBA, October 16If you are a dietitian, you won't want to miss this opportunity to hear the experts and to discover for yourself the relationship between good nutrition and soy in the diet. To register, call (888) 772-8452.
RECIPES FOR MARCH
Here are the author's favorites from "The Whole Soy Cookbook" a new book by Patricia Greenberg, email: ftgourmet@aol.com. Published by Random House, ISBN 0-517-888130.
Soybean Minestrone
Each region of Italy -- some say every household in every region! -- has its own version of vegetable soup. Loaded with garlic and pasta, this southern Italian-inspired version incorporates soybeans instead of the usual white beans, which give the soup more texture along with higher protein.
2 tablespoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium leek, chopped, white and green parts
3 garlic cloves, minced
3 plum tomatoes, coarsely chopped
8 cups Vegetable Stock*
2 sprigs of fresh oregano, stems removed
1 10-ounce package frozen peas
1 14-ounce can cooked soybeans
8 ounces small elbow macaroni
Salt and pepper to taste
6 fresh basil leaves, shredded1. Heat the oil in a large skillet over medium heat and saute the onion, celery, and leek for 5 minutes, until soft. Add the garlic and saute for 30 seconds more.
2. Add the tomatoes, stock oregano, peas, and soybeans and simmer for 15 minutes.
3. Add the macaroni, salt, and pepper and continue to cook for 20 minutes until macaroni is al dente. Stir in the basil and serve at once.
Serves 6. Nutrition information per serving (2 cups): 213 calories, 10 g total protein, 5 g soy protein, 27 g carbohydrate, 8 g fat, 0 mg cholesterol, 3 g fiber, 154 g sodium.
*Vegetable Stock
1 tablespoon vegetable oil
1 large onion
2 medium leeks, chopped, white part only
3 large carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
8 cups water
1 teaspoon black peppercorn, slightly crushed
1/4 chopped parsley
4 bay leaves, crushed1. Heat the oil over medium-high heat in a large pot and saute the onion, leeks, carrots, and celery until tender, about 8 minutes. Add the garlic and saute a few minutes more.
2. Add the water, peppercorns, parsley, and bay leaves and bring to a boil. Reduce the heat and simmer, covered for 2 hours, or, for more concentrated flavor, 4 hours.
3. Strain the stock, cool, and refrigerate or freeze.
Makes 8 cups
Chocolate Soy Brownies
Everyone loves brownies. This recipe, which incorporates soy milk and soy yogurt, produces cakelike rather than fudgey brownies. Adding a half-cup of walnuts or tofu chocolate chips makes these even more irresistible.
1-1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 cup sugar
1/2 cup unsweetened cocoa powder
4 ounces plain soy yogurt
1 cup nonfat soy milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract1. Preheat the oven to 425°F. and grease an 8x8-inch square pan or line with parchment paper.
2. In a large bowl, combine the flour, baking soda, sugar, and cocoa and set aside.
3. In a food processor or blender, mix the yogurt, soy milk, oil, and vanilla until smooth. Pour the yogurt mixture in the dry ingredients, stirring until well combined.
4. Pour the batter into the greased pan and bake for 25 minutes, or until the brownies spring back when touched.
5. Cool the brownies to room temperature before slicing.
Make 16 brownies. Nutrition information per serving (1 brownie): 113 calories, 2.8 g total protein, 1.5 g soy protein, 22 g carbohydrate, 1.7 g fat, 0 mg cholesterol, 0 g fiber, 110 mg sodium.
***********************
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>
***********************
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>.
***********************
Copyright 1998
Indiana Soybean Board