Recipes | Nutrition Information | Soyfoods Companies | Home

Subscribe | Back Issues

Vol. 3, No. 4
Soyfoods USA

May 16, 1998

Soyfoods 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. Soybean-Derived Drug To Be Tested On Breast Cancer Patients
2. New Study Shows Genistein May Inhibit Cancer
3. Comparing The Cost Of Soyfoods
4. Tofu Video Tapes
5. Morningstar Farms Introduces New Soy Products
6. New Mexican Style Soy Products
7. Springtime Garden Vegetable & Fruit Recipes

8. Getting on and off our list.

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

SOYBEAN-DERIVED DRUG TO BE TESTED ON BREAST
CANCER PATIENTS

A soybean-derived molecule that acts like a smart bomb by seeking out cancer cells and interfering with their ability to survive and multiply is set to be tested on late-stage breast cancer patients, according to an article in the Twin Cities Star-Tribune. Researcher Dr. Fatih Uckun, said the molecule has caused human breast tumors transplanted into mice to shrivel up and die. The molecule blocks the action of an enzyme that tumor cells need to survive and multiply, Uckun said. His findings appear in the April issue of the journal Clinical Cancer Research.

http://webserv1.startribune.com/cgi-bin/stOnLine/article?thisSlug=UCK08&date=08-May-98&word=soy

http://aacr.edoc.com/ccr/v4n4/df000901.html

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

NEW STUDY SHOWS GENISTEIN MAY INHIBIT CANCER

A new university study on the anti-cancer effects of soy has found that one of soy's components, genistein, may inhibit the growth of cancer cells. The new study is from the University of Southern California's School of Medicine and is titled ``Mechanism for the Suppression of the

Mammalian Stress Response by Genistein, an Anti-cancer Phytoestrogen from Soy.'' It found that genistein suppresses the production

of harmful stress proteins in cells; these stress proteins, which include heat shock proteins (HSPs) and glucose- regulated proteins

(GRPs), normally help cancer cells survive destruction by the immune system. An article about the study can be found at <http://biz.yahoo.com/prnews/980424/dc_soy_stu_1.html>.

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

COMPARING THE COST OF SOYFOODS

By Kim Galeaz, R
Nutrition Consultant to the Indiana Soybean Board
kimgaleaz@aol.com

Often I'm asked "Why do soyfoods cost so much more than regular foods?" When I pose the question to soyfoods manufacturers I am usually given one of several answers:

1. Although soyfoods are increasingly popular because of recent research findings and new processing techniques that have greatly increased their taste appeal to American consumers, most soyfoods simply are not produced in sufficient quantity to achieve the same economies of scale associated with more traditional foods.

2. Most specialty foods will always be a little more costly, again because they are produced in lower quantities, and soyfoods are still considered specialty foods in many areas.

3. Where you purchase the item makes a price difference. Where the sales volume is a little higher, such as in natural or health food stores, soyfoods may be sold at a more competitive, lower price than in a supermarket.

My answer always includes these reasons, but I also tell people that not all soyfoods are expensive, and some soyfoods are even less expensive than their more traditional counterparts. To find out just how much soyfoods cost, I recently surveyed several stores and compared prices. The results may surprise you. For instance, I found that soynuts may cost anywhere from $0.96 to $2.59 per pound, but peanuts can cost $3.39 to $3.79 per pound. Cashews can cost a whopping $7.85 per pound! There is no doubt that other soyfoods, such as soymilk, may cost a little more, but I believe the added benefits are well worth the cost. Over time, I expect prices will drop as more and more people enjoy these wonderful foods.

To buy or not to buy certain soyfoods based on their cost is up to each individual consumer, and we all have to live within our budget. It may be helpful, though, to have a better understanding of the actual cost differences, along with some reasons as to why you might want to choose a particular soyfood, so the results of my survey have been published at the U.S. Soyfoods Directory Web site <http://www.soyfoods.com/soyfoodsdescriptions/cost.html>. Take a look and decide for yourself whether soyfoods cost too much compared to their benefits. In the meantime, check out the recipes included at the end of this newsletter. I've tested each one, and I am sure you will enjoy all of them.

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

TOFU VIDEO TAPES

Two video tapes, absolutely TOFU 1 and absolutely TOFU 2, demonstrate how to prepare tofu in a variety of recipes. According to the the publishers, "Chefs Kate Farrell and Myra Kornfeld from the acclaimed restaurant Angelica Kitchen in New York City have transformed tofu from the ordinary to the spectacular." Intended for both the beginner and the accomplished cook, each video tape includes a detailed recipe booklet. For more information, see their Web site at <http://tofu.wildhack. com/>

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

Morningstar Farms Introduces Three New Soy Products

Building upon the rapid rise in refrigerated meatless food products sold in grocery stores, Morningstar Farms (also known as Worthington Foods) has introduced three new soy products this year. They include Chik Nuggets (look and taste like chicken nuggets), Breakfast Patties (traditional sausage patty made from soy), and Veggie Dog (soy hot dog). All three products are available nationwide. For coupons, recipes and product information, send a stamped, self-addressed envelope to:

Morningstar Farms
900 Proprietors Rd.
Worthington, OH 43085-3194

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

New Mexican Style Soy Products

El Burrito Mexican Food Products, located in Industry, California, has recently introduced two new soy products that give their traditional Mexican food products a healthy twist. Soyrizo matches the texture of their crumbly, brick-red regular chorizo, a spicy pork sausage. And because it is made from soybeans, Soyrizo has 60 percent less fat, according to the manufacturer.

Soyataco joins Soyrizo as the newest addition to El Burrito's meatless Mexican food line. Ready to heat in the microwave, the vegetable filling is used the same way as any other taco seasoned meat filling. For more information, call (626) 369-7828.

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

SPRINGTIME GARDEN VEGETABLE & FRUIT RECIPES

Zucchini Nut Bread

1/2 cup soy flour
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1 1/3 cups sugar
2/3 cup soy oil
2 teaspoons vanilla
1 1/3 cups shredded zucchini
1/4 cup chopped pecans

In a large bowl, sift together first six ingredients. Set aside. In another bowl, beat eggs until foamy. Gradually add sugar, then oil, mixing well after each addition. Beat in vanilla.

Reduce speed to low; beat in dry ingredients until well-blended. With a spoon, stir in zucchini and pecans.

Pour batter into greased and floured 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool completely on rack.

Makes one loaf. Cut into 14 slices.

Nutrition information per slice: 261 calories, 3 g protein, 33 g carbohydrate, 13 g fat, 2 g saturated fat, 30 mg cholesterol, 140 mg sodium and 1 g fiber.

***

Primo Veggie Pasta

2 tablespoons soybean oil
1/2 cup fresh broccoli flowerettes
1/2 cup sliced yellow & green zucchini
1/2 cup sliced red pepper strips
1/2 cup sliced fresh carrots
1/2 cup coarsely chopped green pepper
1 cup fresh asparagus tips
Fresh chopped parsley, garnish
1 pound Linguine

Sauce:
1/2 package (10.5-ounce) lite silken tofu
1 cup skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon Worcesterhire sauce
1/8 teaspoon white pepper
3/4 cup shredded Parmesan cheese

Combine all sauce ingredients in a blender. Transfer to a microwave safe container and heat on medium high power (80 percent) for approximately 3 minutes. Stir. Heat another 2 minutes on medium power (50 percent). Set aside.

Prepare Linguine as directed on package.

Saute all vegetables except asparagus in large skillet or wok. Steam asparagus for 1-1/2 to 2 minutes on high in microwave. Mix together and serve. Yield: 4-6 servings.

Serving size: 1-1/2 cups. Nutrition information per serving: 159 calories, 10.9 g protein, 8.1 g carbohydrate, 10.1 g total fat, 3.4 g saturated fat, 8 mg cholesterol, 540 mg sodium.

***

Biscuits for Strawberry Shortcake

(These biscuits work great for breakfast too; they are a little more dense and thick than regular biscuits due to the soy flour. Taste is outstanding!)

1 1/2 cups all purpose flour
1/2 cup soy flour
1 tablespoon plus 1 teaspoon baking powder 1 1/2 tablespoons sugar
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup shortening or margarine
2/3 cup vanilla or plain soymilk
fresh strawberries as desired
whipped cream or topping as desired

Stir together all dry ingredients in large bowl. Cut in margarine or shortening until mixture resembles coarse crumbs. Make a well in the center. Add the soymilk and stir until moistened. Place dough on a lightly floured surface. Quickly knead dough by gently folding and pressing dough about 15 times or until smooth. Pat or lightly roll dough to 3/4 inch thickness. Cut with a 2 1/2-inch biscuit cutter or glass.

Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or until golden. Remove immediately from baking sheet and serve warm with strawberries and whipped cream. Makes about 8 biscuits.

Nutrition information per one biscuit (without strawberries or topping): 183 calories, 20 g carbohydrate, 4 g protein, 10 g fat, 3 g saturated fat, 13 mg cholesterol, 255 mg sodium and 1 g dietary fiber.

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

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