Recipes | Nutrition Information | Soyfoods Companies | Home

Subscribe | Back Issues

Vol. 3, No. 6
Soyfoods USA

July 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. Isoflavones: New Frontier In Nutrition
2. New Soy Cookbooks
3. Imagine Foods Introduces Soy Dream
4. Recipes From The Soy Connection

5. Getting on and off our list.

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

ISOFLAVONES: NEW FRONTIER IN NUTRITION

By Anne Patterson, R.D.*

If you have read any health and nutrition columns in consumer magazines, newspapers or the internet, you are aware of the terms isoflavone, phytoestrogen and phytochemical. At times it may seem a little confusing. Besides, aren't the nutrients we've known about for years adequate for our health and well-being?

No one questions the importance of protein, carbohydrates, fat, vitamins and minerals to our health; however, new frontiers in the field of nutrition will be explored as we learn more about specific phytochemicals such as isoflavones. Phytochemicals are non-nutritive, meaning they are neither vitamins nor minerals. There are many hundreds of these bioactive plant chemicals found in dietary sources of fruits, vegetables, legumes, whole grains, nuts, seeds, herbs and spices.

Isoflavones have received a great deal of research, especially for possible cancer and heart disease-preventive properties. To date, most of the research has been done in animals, cell culture and in vitro studies. Isoflavones are a type of phytoestrogen, compounds that have weak estrogenic activity. There are many types of phytoestrogens and not all are in edible plants. Isoflavones are found in chick peas and legumes. The legume, soy, has the most concentrated amount.

The following questions are commonly asked by consumers trying to learn more about isoflavones.

Q. Where are isoflavones found in the soybean?

A. The isoflavones seem to be concentrated in the soybean hypocotyl (the part of the seedling below the seed leaves) with low to moderate amounts in the cotyledon (first layer of leaves formed on seedling).

Q. Are there factors which make a difference in the amount and forms of isoflavones in the soybean?

A. Soybeans contain three types of isoflavones in four chemical structures. Exact chemical analysis done on a wide variety of soyfoods and ingredients has shown a great difference in amounts of the isoflavones as well as their chemical forms. The variety of soybean grown, growing conditions, location and crop year, can all make a difference in the amount of isoflavones in soybeans.

Q. What soyfoods have the greatest amount of isoflavones?

A. All the soyfoods in the following list are excellent sources of isoflavones, providing a range of 30 - 50 milligrams per serving.

Roasted soy nuts (1 ounce)
Soy flour (1/2 cup)
Soy grits (1/4 cup)
Textured soy protein (1/2 cup, cooked)
Yellow, green vegetable or black soybeans (1/2 cup, cooked)
Regular soymilk (1 cup)
Tempeh (1/2 cup)
Tofu (1/2 cup

Q. Don't other soyfoods or soy ingredients contain isoflavones?

A. Yes, most do, just in significantly smaller quantities. For example, miso is a good source, but who eats a 1/2 cup of miso, since it is used as an ingredient? Soy hot dogs, soy burgers, soy cheeses, soy yogurts and soy isolate powder do contain isoflavones, but competition with other ingredients and processing all affect amounts of isoflavones. The best way to know is to call the consumer line on the package of food and ask them if they have analyzed for isoflavones. Soy oil doesn't contain isoflavones.

Q. Are isoflavones destroyed in the cooking process?

A. Isoflavones are fairly stable, so under normal home or institutional cooking methods they are not destroyed.

Q. How much isoflavones should one eat a day?

A. Optimal isoflavone intake to prevent or treat specific diseases is not known. At this time, overall health benefits of isoflavones as well as other phytochemicals are best met by eating a varied diet from all food groups, built upon a foundation of one serving of soyfood with plenty of whole grains, fruits, vegetables and other legumes each day.

* 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 and one of the presenters at Soy Connection seminars held throughout the country. Her e-mail address is: agprd@aol.com

http://www.soyfoods.com/Patterson.html

(This article was reprinted with permission from The Soy Connection newsletter, Volume 6, No. 2, Spring 1998. The Soy Connection newsletter is produced by the United Soybean Board for registered dietitians, selected physicians and family and consumer science professionals. Send your comments and questions to: Editor, The Soy Connection, P.O. Box 237, Jefferson City, MO 65102. Additional articles from that newsletter about isoflavones can be found at the U.S. Soyfoods Directory Web site <http://www.soyfoods.com/nutrition/isoflavone.html>.)

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

NEW SOY COOKBOOKS

"The Soy Gourmet : The Natural Way to Improve Your Health With 75 Delicious Recipes" by Robin Robertson. Published by Plume. ISBN: 0452279224. Now available at Amazon.com Books http://www.amazon.com/exec/obidos/ISBN=0452279224/e and other outlets.

A new paperback, Estrogen: The Natural Way, Over 250 Easy and Delicious Recipes for Menopause by Nina Shandler is now available from Villard Books (Randomhouse) http://randomhouse.com/. "This cookbook might well be subtitled 'The Joy of Soy.' The 250 recipes offer myriad creative--and even palatable--ways to incorporate soy, flaxseed, and other ingredients high in plant estrogens into your diet. An invaluable resource for postmenopausal women who are not on HRT." --Harvard Women's Health Watch.

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

IMAGINE FOODS INTRODUCES SOY DREAM

Imagine Foods, Inc., makers of Rice Dream Beverage, the best selling non-dairy beverage in natural foods stores, is poised to introduce Soy Dream, a line of six non-dairy soy beverages made from organic whole soybeans.

Soy Dream will be available in both regular and enriched varieties in original, vanilla, carob and chocolate flavors. Enriched Soy Dream contains all of the nutrients found in regular Soy Dream, and as much calcium and vitamins A and D as whole milk, plus vitamins B12 and E. Soy Dream will be introduced in August in natural foods stores and selected supermarkets in shelf stable, recloseable 32 oz. containers and 8 oz. 3-packs.

http://imaginefoods.com/

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

RECIPES FROM THE SOY CONNECTION

Volume 6, Number 2, Spring 1998

Grilled Tofu and Vegetable Sandwich

12 each thin slices zucchini, baby eggplant, red onion and red bell pepper, lightly oiled and
grilled
12 - 1/4-inch thick slices (1-1/2 ounces each) water-packed firm tofu, grilled
1 - 10-inch round plain focaccia bread, sliced lengthwise in half

Herb Seasoning

1/2 teaspoon each dried oregano and thyme leaves
1/4 teaspoon each dried basil leaves, garlic powder and salt
1/8 teaspoon black pepper

1. For herb seasoning, combine ingredients; divide in half.
2. In a large bowl, toss grilled vegetables with half of the seasoning.
3. Place grilled pieces of tofu in an even layer on bottom half of bread. Sprinkle with
remaining seasoning.
4. Place vegetables on top of tofu; top with bread.
5. Cut into six sandwiches. Microwave for 30 to 45 seconds or until slightly warm.

Serves 6.

Nutrition information per serving: 280 calories, 400 mg sodium, 11 g total fat, 33 g
carbohydrates, 2 g saturated fat, 15 g protein, O mg cholesterol.


Soybean, Rice and Lentil Salad

1 can (15 ounces) whole soybeans, drained and rinsed - available in health and natural food stores
1 cup cooked brown rice
1 cup canned kidney beans, drained and rinsed
1/2 cup canned lentils, drained and rinsed
1/4 cup bottled light honey mustard salad dressing
1/8 cup chopped red onion
1/4 teaspoon black pepper
1/8 teaspoon salt
4 cups torn red leaf lettuce

1. Combine ingredients in a large bowl, except lettuce.
2. Let set at room temperature for 30 minutes. Serve over lettuce.

Serves 4. Serving size: 1 cup bean mixture and 1 cup lettuce.

Nutrition information per serving: 300 calories, 250 mg sodium, 9 g total fat, 1 g saturated
fat, 39 g carbohydrates, 19 g protein, 0 mg
cholesterol.


Soy Bread Pudding

2 cups plain soymilk
2 tablespoons margarine
2 slightly beaten eggs
1/2 cup granulated sugar
1/3 cup golden raisins
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 slices cubed, dry whole wheat bread
3/4 cup water-packed firm tofu cut into small cubes
2 tablespoons chopped soy nuts

1. Preheat oven to 350° F.
2. Combine soymilk and margarine in saucepan. Heat over medium heat until soymilk is
scalded; remove from heat.
3. In a large mixing bowl, combine eggs, sugar, raisins, vanilla, cinnamon and salt. Stir in
bread until thoroughly coated. Lightly fold in tofu.
4. Add soymilk; mix until blended.
5. Pour into ungreased 1-1/2 quart casserole. Sprinkle top with soy nuts.
6. Place casserole in a larger casserole dish filled about one inch deep with hot water. Bake
uncovered for 40 minutes or until firm to the touch. Let set for 15 minutes before serving.
Slice into 8 pieces.

Serves 8.

Nutrition information per serving: 200 calories, 230 mg sodium, 7 g total fat, 1.5 g saturated
fat, 28 g carbohydrates, 8 g protein, 54 mg cholesterol.

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

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