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Vol. 4, No. 1
Soyfoods USA
February 16, 1999

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. Soyfoods USA Starting Its Fourth Year
2. New Soyfoods List Available
3. Soyfoods May Provide Pain Relief
4. Soy May Decrease Cancer Risks, Wake Forest Researcher Says
5. Super Protein Source: Soy Protein Isolate
6. Recipes with Soy Protein Isolate

7. Getting on and off our list

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SOYFOODS USA STARTING ITS FOURTH YEAR

It is hard to believe, but this issue of Soyfoods USA marks the beginning of its fourth year of publication. Starting with less than 100 subscribers in 1996, we have grown to more than 14,000 subscribers in virtually every continent in the world (except Antarctica), and new subscribers are increasing at a rate of almost 10 percent per month. (Keep spreading the word!)

We would not have been able to do this for three years without the help of all our readers who provide us with comments, tips, recipes and lots of questions about soyfoods, which help us determine what we should include in each issue. With your valuable suggestions we hope to continue to improve our service to you for many more years to come.

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NEW SOYFOODS LIST AVAILABLE

Although it is our policy never to release the e-mail addresses of Soyfoods USA subscribers, we do occasionally get requests from soyfoods manufacturers to use our list of subscribers. They want to send information about new products, promotions or where to find their products. Although some people do not like to get unsolicited e-mail, others have indicated to us they would like to receive relevant information.

To join the list, just double-click on this e-mail address list@soyfoods.com and type the word LIST in the subject field. You can unsubscribe from the list at any time by typing the word UNLIST. This list will be regulated to prevent abuse; and we will make it available only for those purposes we deem appropriate for Soyfoods USA subscribers.

If you wish to receive items that are difficult to send by e-mail, such as samples of new soyfood products, please include your name and postal address in the body of the e-mail message.

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SOYFOODS MAY PROVIDE PAIN RELIEF

Scientists from Johns Hopkins and two Israeli universities have discovered another possible benefit of soyfoods: pain relief. A new study shows that laboratory rats fed a diet containing soy meal develop far less pain after nerve injury than their counterparts on soy-free diets. The study, reported initially in a recent issue of the journal Neuroscience Letters, has since been supported by additional research.

At this point, the scientists don't know what component of the soybean suppresses sensitivity or what the mechanism could be. Certain soy proteins may hamper the way cells relay messages internally, says Hopkins neurosurgeon James N. Campbell, M.D., one of the researchers. Another reason might be phytoestrogens. "I suspect answering these questions will give birth to a whole series of new experiments," he adds. "That could help explain why pain varies in people, and help us develop new therapies."

<http://www.eurekalert.org/releases/jhmi-isl012599.html>

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SOY MAY DECREASE CANCER RISKS, WAKE FOREST RESEARCHER SAYS

Dietary soy may reduce the risk of cancer by counteracting the cell-proliferating effect of estrogen-replacement therapy, a Wake Forest University researcher reported at the meeting of the American Association for the Advancement of Science in January.

J. Mark Cline, D.V.M., Ph.D., assistant professor of comparative medicine, said that studies he conducted in postmenopausal monkeys showed that when they got dietary soy such as found in tofu, cell proliferation as a result of estrogen replacement therapy was counteracted. In effect, the soy protein played much the same role as progestin does in common estrogen/progestin formulations by reducing the risk of cancer.

"Widespread consumption of phytochemicals in the human diet and as supplements make it imperative that we understand their effects, particularly as they relate to differing developmental and functional stages of the breast," Cline said. "The benefit of soy phytoestrogens is clearer for dietary exposures early in life and for premenopausal women. The benefit for older women and breast cancer survivors remains to be determined," added Cline.

<http://www.wfubmc.edu/newsdesk/archives/clinesoy.shtml>

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SUPER PROTEIN SOURCE: SOY PROTEIN ISOLATE
By Kim Galeaz, RD, Nutrition Consultant to the Indiana Soybean Board kimgaleaz@aol.com

When it comes to eating more soy to reap the health benefits of the soybean, one item stands out: soy protein isolate. Why? Because it contains more soy protein than any other product made from soybeans, and because you can add it to just about any recipe without changing your diet or your lifestyle. A single tablespoon of soy protein isolate, also called isolated soy protein (ISP), contains as much soy protein as one cup of soy milk, making ISP one of the easiest ways to boost the amount of soy protein in your diet.

ISP is the most highly refined soy protein. It is made by separating, or isolating, the protein portion of the soybean from the rest of the bean. The result is a dry, white powder that is over 90 percent protein. By comparison, soy protein concentrate is 70 percent protein, and textured vegetable protein is 50 percent protein.

Since soy protein isolate is the most refined soy protein, it has:
- a very high protein content
- few carbohydrates
- little or no fat
- no significant amount of dietary fiber
- moderate to high concentration of isoflavones.

Normally, ISP is not very high in isoflavones, but certain manufacturing processes can increase the concentration of this nutrient. Some manufacturers list the concentration on their labels. Several different ISP products I checked indicated between 5 and 10 mg isoflavones in one tablespoon.

As good as it is, however, you cannot cook up a batch of ISP for supper because it is a food ingredient, a very good food ingredient. In addition to boosting protein, ISP improves appearance, juiciness, texture and holding conditions of food products. It is tasteless and odorless.

Some common foods that use ISP as an ingredient include luncheon meats, hot dogs, ground meats, pepperoni, breads and bakery goods, and meat alternatives, such as veggie burgers. Many _power_ or _energy_ bars use ISP as their protein source. Even most of the reduced fat peanut butters on the market use ISP as an ingredient. For years, ISP has been the protein source in many infant formulas and tube feedings.

When using ISP at home, you can add it to just about anything. It is shelf-stable and can be stored in the pantry for a year or more tightly covered, so it is not easily wasted.

Seven Super Ways to Use Soy Protein Isolate

1. Stir into smoothies and shakes.
2. Stir into milk and fruit juices
3. Add to chili, stews and soups.
4. Add to quick bread and muffin recipes.
5. Add to macaroni & cheese, casseroles and other mixed dishes.
6. Stir into puddings and hot cereals like oatmeal, cream of wheat and grits.
7. Add to marinara and spaghetti sauces.

Finding Soy Protein Isolate

When checking the shelves of your favorite health/natural foods store or supermarket for ISP, do not limit your search to just the plain, white ISP powder. More often you will find ISP as the main ingredient in many protein powders, protein powder beverage mixes or protein powder shake mixes. To be sure you are buying mostly soy protein isolate, be sure it is listed as the first ingredient on the package label. Many of these powders have added vitamins, minerals, flavorings and sweeteners. Many have aspartame (Nutrasweet®) artificial sweetener added to keep calories and carbohydrates down.

For those of you who cannot find pure ISP locally, there are several mail order companies that offer it at a reasonable price. A listing of those companies can be found at the U.S. Soyfoods Directory Web site <http://soyfoods.com/SoyfoodsOnline.html>.

If you are looking for a quick and easy way to add soy to your diet (or your loved ones), isolated soy protein may just be the way to get it on a regular basis. Bon appetit, and enjoy your soy!

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RECIPES WITH SOY PROTEIN ISOLATE

1. Double Chocolate Cookie Shake

1 cup fat free vanilla frozen yogurt, ice cream or soy frozen dessert
1/2 cup soy milk or skim milk
2 heaping scoops (6 tablespoons) chocolate soy protein beverage powder
2 reduced fat chocolate sandwich cookies

Combine all ingredients in an electric blender and process until smooth. Serve immediately.

Makes 1 serving. Serving size: about 1 1 /3 cups. Per serving: 472 calories, 5 g fat, 1.5 g saturated fat, 38 g protein, 69 mg carbohydrate, 2 mg cholesterol, 560 mg sodium, 1 g dietary fiber

2. Strawberry Punch

1 can (11 ounces) mandarin oranges, drained
1/3 cup orange juice
2 scoops (6 tablespoons) strawberry soy protein beverage powder
4-5 ice cubes
1/2 cup fruit flavored seltzer water

Mix all ingredients in a blender. Process until smooth.

Makes 1 serving. Serving size: 12 ounces Per serving: 275 calories, 2 g fat, 0 g sat fat, 24 g protein, 41 g carbohydrate, 0 mg cholesterol, 214 mg sodium, 2 g dietary fiber

3. Apple Jack Sour Smoothie

3/4 cup apple juice
1/2 cup grapefruit juice
1/4 cup cranberry juice cocktail
1/4 cup lime juice
2 scoops (6 tablespoons) vanilla soy protein beverage powder

Chill all juices. Mix all ingredients in a large glass. Stir well.

Makes 1 serving. Serving size: 16 ounces. Per serving: 267 calories, 1.5 g fat, 0 g sat fat, 21 g protein, 56 g carbohydrate, 0 mg cholesterol, 221 mg sodium

4. Purple Power Shake

1 cup vanilla soy milk
1 cup firm tofu (about 6 ounces)
3/4 cup fresh or frozen, unthawed blueberries
1 teaspoon almond extract
2 scoops soy protein powder (6 tablespoons)

Place all ingredients in blender and mix on high until thoroughly blended and mixture is smooth and creamy. Serve immediately or refrigerate.

Yield: 2 1/2 cups. Serving size: 1 1/4 cups. Per serving: 232 calories, 5 g fat, 0.5 g sat fat, 21 g protein, 25 g carbohydrate, 195 mg sodium, 0 mg cholesterol

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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>

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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 1999
Indiana Soybean Board