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Vol. 4, No. 12
Soyfoods USA
January 16, 2000Soyfoods 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. Got A Few Seconds?
2. USDA wants to allow soy products in school lunches
3. Great Tasting Soy Yogurt
4. Recipes With Soy Yogurt
_ Peach Parfait
_ Refreshing Raspberry Drink
_ Super Strawberry Breakfast Smoothie
5. Getting on and off our list***********************
Got A Few Seconds?
Editor's Note: We do not normally deviate from our stated purpose of providing information about soy, but this note crossed our desk recently, and it seemed appropriate for an e-mail newsletter that discusses food.
Every 3.6 seconds, someone on the planet dies from hunger, and three-quarters of those deaths are children under the age of five. Pretty depressing, huh? Thanks to the Internet, though, doing something about it has never been so easy. If you have a few seconds to spare, stop by the Hunger Site and simply click on the link that reads Donate Free Food. For every click on the link, the 11 sponsors behind the site will contribute three cups of staple food--wheat, rice, maize, or others--to starving people around the world.
<http://www.thehungersite.com>
<A HREF="http://www.thehungersite.com">The Hunger Site</A>***********************
USDA WANTS TO ALLOW SOY PRODUCTS IN SCHOOL LUNCHES
Federal officials who say they are worried about the fat in school lunches want to let schools and day care centers serve tofu, veggieburgers and other soy products as meat substitutes in federally subsidized meals.
The Agriculture Department is proposing to drop its restrictions on how much soy can be used in meals. Under current rules, soy can be a food additive only in school lunch meats like hamburgers and chicken patties and only in amounts of less than 30 percent. Adding up to 30 percent soy protein in typical meat items not only boosts the nutrition slightly while lowering the fat, but it enhances texture and moisture retention. The only way 100 percent soy foods are offered now in some schools is through a la carte food lines where students buy whatever combinations they want, not USDA approved meals.
"Its time has come," said Shirley Watkins, USDA's undersecretary for food, nutrition and consumer services. "I think people are more receptive than they would have been five or ten years ago."
Although the proposal would allow schools to offer meatless entrees - tofu-stuffed ravioli is one menu possibility - nutritionists say schools are more likely to use it to increase the amount of soy they blend into standard fare, such as burgers and tacos.
<http://www.fns.usda.gov/cnd/Lunch/Governance/SoySumm.htm>
<A HREF="http://www.fns.usda.gov/cnd/Lunch/Governance/SoySumm.htm">School Lunch & Soy</A>***********************
GREAT TASTING SOY YOGURT
By Kim Galeaz, RD
Nutrition Consultant to the Indiana Soybean Board
kimgaleaz@aol.comSoy yogurt is another option in the ever-expanding line of soyfoods. Years ago, when soy yogurt was a rarity, the flavor and texture just did not match up to regular dairy yogurt. But food technology has once again prevailed, and now you will find many new, different, and great-tasting soy yogurts on the market.
Soy Yogurt 101
Soy yogurt packaging appears similar to dairy yogurt in the refrigerated case: a plastic container with lid. However, most soy yogurt comes in 6-ounce containers, rather than 8-ounce containers. An exception is White Wave Silk Dairyless Soy, which also comes in a 32-ounce (1 quart) container for those of us who eat lots of soy yogurt!
Soy yogurt must be refrigerated at all times. The _sell by_ date on the container or lid does not necessarily mean the yogurt will not taste good past that date. I have kept soy yogurt over a week past that date, and it was fine. Use common sense - when in doubt, throw it out. Soy yogurt may run a few cents more than dairy yogurt. Three different brands I recently tried were 89 cents or 99 cents each for a 6-ounce container. (The three brands were White Wave Silk Dairyless Soy, Whole Soy Creamy Cultured Soy, and Galaxy Foods Veggie Yogurt). Dairy yogurt (8-ounces) runs about 69 to 94 cents.
You know my philosophy however; these soy products are worth the extra money because of their tremendous health benefits. And soy yogurt is certainly a good way to help you with your goal of eating 25 grams soy protein daily to lower high blood cholesterol. Most have around 5 grams soy protein just in that 6-ounce carton.
If you compare ingredient statements on soy yogurt and dairy yogurt, you will notice many similarities. Both are made with a cultured product (soy milk or dairy milk), some type of sweetener (sugar, cane juice, corn syrup solids), some type of thickener or stabilizer (like modified or unmodified corn starch, tapioca starch, locust bean and guar gums), natural colorings and specific flavors. Added flavors could be vanilla, fruit juices, fruit purees or actual pieces of fruit.
If it is important to you to have live, active cultures in your yogurt, make sure you read the container. Out of the three popular brands I checked recently, only one carried that statement.
You are not limited to plain or vanilla when it comes to soy yogurt. Flavors available include raspberry, lemon, orange creme, strawberry, blueberry, peach, apple pie, lemon kiwi, and apricot mango.
Soy Yogurt Nutrition Details
In my opinion as a dietitian, I would like to see soy yogurt resemble dairy yogurt when it comes to calcium content. Check those labels! Although most will be fortified with calcium so levels match or exceed dairy yogurt (20 to 30 percent), some may have only 8 percent calcium.
Some companies, like Galaxy Foods, are boosting their yogurts with additional vitamins and minerals and even fiber. Normally, all yogurts, whether dairy or soy, are not a source of dietary fiber. Oat fiber gives Galaxy's Veggie Yogurt its 2 grams of dietary fiber. A vitamin-mineral blend boosts Veggie Yogurt with 25 percent of the Daily Value for Vitamin B12, as well as Vitamin E, A, B6 and folic acid. Calcium is at 30 percent.
Exact nutritional content varies greatly depending on the brand. Here is a range for the three different varieties I tested:
130-220 calories, 2-3 g fat, 0 g saturated fat, 0 g cholesterol, 10-140 mg sodium (140 is still considered low sodium), 22-40 g carbohydrate, 5-8 g protein (all of it soy protein), 0-2 g dietary fiber, 8-30 percent calcium, 6-8 percent iron, 20-23 mg isoflavones.
Sources: Manufacturer information from White Wave, Galaxy Foods, Whole Soy.
<http://www.galaxyfoods.com/plain.html>
RECIPES WITH SOY YOGURT
Peach Parfait
1 carton (6 ounces) peach soy yogurt
2/3 cup frozen, canned or fresh sliced peaches
2 Tbs light whipped topping
1 Tbs crushed soynutsSpoon one-half of the soy yogurt into the bottom of any clear parfait or tall glass. Top with half the peaches. Spoon in remaining half of soy yogurt and peaches. Top with whipped topping and sprinkle with crushed soynuts. Enjoy.
Makes 1 serving. Serving size: about 1 2/3 cups. Per serving: 270 calories, 5 g fat, 0 g saturated fat, 10 g protein (9 g soy protein), 46 mg carbohydrate, 0 mg cholesterol, 132 mg sodium, 270 mg calcium, 5 g dietary fiber.
Refreshing Raspberry Drink
1 carton (6 oz) raspberry soy yogurt
1 cup frozen or fresh raspberries
3/4 cup vanilla soymilkMix all in blender until smooth. Serve immediately.
Makes 1 serving. Serving size: About 2 cups Per serving: 308 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 9 g protein (9 g soy protein), 59 g carbohydrate, 135 mg sodium, 292 mg calcium, 7 g dietary fiber.
Super Strawberry Breakfast Smoothie
(Great for a fast breakfast on the run. Just one glass of this is packed with energizing protein and carbohydrates.)1 carton (6 oz) strawberry soy yogurt
1 cup frozen, whole strawberries
1 cup vanilla soy milk
2 scoops (about 1/4 to 1/3 cup) soy protein powderMix all in blender until thoroughly combined and smooth. Serve immediately.
Makes 2 servings Serving size: about 1 1/2 cups each. Per serving: 330 calories, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 19 g protein (19 g soy protein), 52 g carbohydrate, 235 mg sodium, 5 g dietary fiber.
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<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 2000
Indiana Soybean Board
