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Vol. 6, No. 11
December 19, 2001Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information.
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CONTENTS
1. New Database on HIV/AIDS Nutrition with Soy
2. Soy "well worth adding to diet," UC-Berkeley newsletter says
3. New Soy and Human Health Answers
4. December Recipes
_ Spinach Dip
_ Jade Green Soup
_ Pumpkin Mousse with Gingersnap Crumbs
5. Getting on and off our list***********************
NEW DATABASE ON HIV/AIDS NUTRITION WITH SOY
America's soybean growers are launching a new searchable database that will provide a rapid way to evaluate nutrition research and programs using soy for those living with HIV/AIDS. The database includes an annotated listing of citations. It can be searched at the website for the World Initiative for Soy in Human Health
"Nutrition is essential for people living with HIV/AIDS, and soy is included in a vast majority of U.S. nutrition products for HIV/AIDS patients. Soy has the benefit of delivering high-quality nutrition, even in small doses," said Cade Fields-Gardner the HIV-specialist dietitian that developed the database. "By creating this unique easy-to-use database for the public as well as health care and food industry representatives worldwide, we hope to assist anyone battling HIV/AIDS either personally or professionally."
The database will be of particular value to international HIV/AIDS efforts. Most of the information is geared toward developing and emerging country efforts dealing with both malnutrition and HIV infection. It includes information from reports prepared by the Academy for Educational Development's Food and Nutrition Technical Assistance (FANTA) Project for the U.S. Agency for International Development. The FANTA guidelines suggest a higher level of protein for people living with HIV/AIDS and offers information on soy products.
"Promoting the food and nutrition security of people living with HIV/AIDS and their household members in hard-hit countries of sub-Saharan Africa is a wise strategy for AIDs mitigation. Malnutrition may contribute both to an increased vulnerability to HIV infection as well as hasten HIV disease progression," said Vivica Ingrid Kraak, an HIV specialist who conducted research in east Africa with a Cornell University team. "Until AIDS and prophylactic medications are made available and accessible to HIV-infected persons, life-sustaining foods and safe fluids may be among the most realistic and cost-effective approaches to manage HIV disease in sub-Saharan Africa."
"We realize that the AIDS pandemic requires a myriad of responses, including medications and education as well as good nutrition to boost the immune systems of those with the disease," said soybean leader Sharon Covert of Tiskilwa, Illinois. "As a soybean grower, I'm pleased to know my crop can also help those with HIV/AIDS.
Because of soy's important role in international diets, state soybean organizations and the American Soybean Association launched the World Initiative for Soy in Human Health (WISHH) last year. The initiative is helping America's soybean growers build more bridges between America's bounty and countries where rapidly growing populations of all income levels can benefit from soy in their diets. WISHH is exploring how soy-based foods can provide essential nutrition to the millions of people affected by HIV/AIDS, and is working closely with private voluntary organizations and other groups that share this commitment.
WISHH is supported through the soybean checkoff, a research and promotion program funded by U.S. soybean farmers. The United Soybean Board, composed of 62 U.S. soybean farmers, oversees soybean checkoff-funded investments in foreign market development, human and animal health and nutrition, research and development of new uses, and agronomic research in soybeans.
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SOY "WELL WORTH ADDING TO DIET," UC-BERKELEY NEWSLETTER SAYS
The old news, says the University of California at Berkeley's Wellness Letter, is that soybeans are "just another item on the commodities exchange."
The latest news, the Wellness Letter says, is "Soy is good food, well worth adding to your diet."
In a report entitled "Healthy Living," the university publication said nutritional research has forged ahead so rapidly in recent years that questions have been raised about "how to tell the latest news from the old news."
Asking the question "Is soy good for you?" the Wellness Letter recommended that soy be added to diets in the form of soybeans, tofu, soy flour, and soy milk, among other products.
"Soy protein may help lower cholesterol and have anti-cancer effects," the health newsletter said.
The report noted that "food containing moderate-to-high levels of soy protein can now sport an official health label: if you eat 25 grams of soy protein in the context of a low-fat, low-cholesterol diet, it can help lower the risk of heart disease." The reference is to a recent decision by the U.S. Food and Drug Administration permitting soy products to cite health benefits in labeling.
The Wellness Letter, focusing on nutrition, fitness and self-care, is published by the University of California at Berkeley's School of Public Health.
http://www.berkeleywellness.com/
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NEW SOY AND HUMAN HEALTH ANSWERS
The Soy and Human Health forum addresses two new issues this month...
_ Is it safe to take soy lecithin capsules while breast feeding?
_ What do we know about allergies to soy and soy foods?
http://web.aces.uiuc.edu/faq/faq.pdl?project_id=5
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DECEMBER RECIPES
Spinach Dip
(From the Soyfoods Guide)
http://soybean.orgThis is great served in a hollowed out loaf of homemade bread!
1 (10 oz.) package frozen chopped spinach
1 (1.4 oz.) package dry vegetable soup mix
1 (12 oz.) package firm silken tofu
1 (8 oz.) can water chestnuts, chopped coarsely
2/3 cup green onions, chopped
1 cup reduced fat or light sour cream
1/2 cup low fat mayonnaiseThaw the package of spinach and squeeze dry. Stir all ingredients together in a large bowl until blended. Cover; chill 2 hours. Stir before serving.
Yield: about 4 cups. Serving size: 1/4 cup. Per serving: 65 calories, 2 g fat (1 g sat fat), 3 g protein (1.5 g soy protein), 8 g carbohydrate, 295 mg sodium, 4.5 mg cholesterol, 0.8 g dietary fiber.
...
Jade Green Soup
(From Simply Soy)
http://soyfoods.com/SimplySoy/index.html3 cups vegetable broth
3 cups water
1-1/2 cups chopped onions
2 medium-small baking potatoes (about 8 oz), peeled & chopped
10 oz chopped broccoli, frozen or fresh
5 oz (1/2 pkg) frozen spinach, thawed, or 3/4 cup cooked spinach
1 pkg (10.5 oz) silken tofu
1 tsp dried tarragon
Salt & pepper to taste
Seasoned bread cubes
(optional garnish)Put vegetable broth and water in a large pot and add the onions, potatoes and broccoli. (If using fresh broccoli, peel the tough lower portions of the stem.) Bring to a boil, reduce heat and simmer until vegetables are very tender, about half an hour.
Add spinach to the soup and cook for a minute, just to heat through. Puree the soup in batches in a blender and return the pureed soup to the pot.
Puree the silken tofu in the blender with about half a cup of the soup. When very smooth, stir it back into the pot. Add seasonings and heat through. Serve hot, garnished with seasoned bread cubes, if desired.
Yield: 7 servings. Serving size: 1 cup. Per serving: 86 calories, 2 g total fat (0 g sat fat), 6 g protein (2 g soy protein), 13 g carb, 2.6 g fiber, 297 mg sodium, 0 mg cholesterol.
...
Pumpkin Mousse with Gingersnap Crumbs
(From The Soy Connection Newsletter, Volume 9, Number 4, Fall 2001, compiled by Trisha L. Stewart, R.D., L.D., published by the United Soybean Board)1-10 oz. package Silken tofu (soft variety)
1/2 cup Maple syrup
1 tsp Grated lemon zest
2 Tbsp Fresh lemon juice (possibly more)
1 1/2 tsp Vanilla extract
1/2 tsp Cinnamon, ground
1/4 tsp Ginger
Pinch Ground cloves
Pinch Salt
3 cups (29 oz. can) Solid pack pumpkin or fresh cooked pumpkin
8 Gingersnaps (2-inch diameter) crushed with rolling pinPlace everything except pumpkin and gingersnaps in a blender, and puree until smooth. Add half the pumpkin and puree again. Transfer to a medium-sized bowl and beat remaining pumpkin with a whisk until the mixture becomes uniformly creamy. Taste to see if it needs more lemon juice. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon the mousse into bowls and sprinkle with gingersnap crumbs. Serve immediately so crumbs don't turn soggy.
Serves 4. Per serving: 273 calories, 6 g total protein, 3 g soy protein, 56 g carbohydrates, 4 g total fat, 0.6 g saturated fat, 0 mg cholesterol, 7 g dietary fiber, 113 mg calcium, 34 mcg folate, 400 mg sodium.
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Copyright 2002
Stevens & Associates, Inc.