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Vol. 6, No. 5
June 16, 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. Phytoestrogens, A Primer
2. Soy And Menopause
3. Soy and Kidney Stones
4. Tofu May Lower Lead Levels In Blood
5. Soy Munchie Recipes
_ Soynut Trail Mix
_ Soynut Muesli & Dried Fruit
_ Honey Nuggets
6. Getting on and off our list***********************
PHYTOESTROGENS, A PRIMER
For those wanting more information about phytoestrogens and isoflavones found in soybeans and other legumes, a good summary can be found at the Environmental Estrogens and Other Hormones (EEOH) Web site...
http://www.som.tulane.edu/ecme/eehome/basics/phytoestrogens/
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SOY AND MENOPAUSE
Dr. Clare Hasler has posted a new note about menopause and how much soy to consume at the Soy and Human Health Forum...
http://web.aces.uiuc.edu/faq/faq.pdl?project_id=5&faq_id=870
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SOY AND KIDNEY STONES
Dr. Hasler has also posted a new note about soy and kidney stones at the Soy and Human Health Forum...
http://web.aces.uiuc.edu/faq/faq.pdl?project_id=5&faq_id=870
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TOFU MAY LOWER LEAD LEVELS IN BLOOD
In the American Journal of Epidemiology 2001;153:1206-1212, it was reported that eating lots of tofu may reduce levels of lead in the blood, new study findings suggest.
Researchers are not exactly sure how tofu lowers lead levels, but they suspect that calcium in the soy-based food may keep the body from absorbing and retaining lead.
Exposure to high levels of lead can cause decreased intelligence, impaired nervous system development, stunted growth, hearing abnormalities and learning disabilities.
Tofu is rich in calcium, which is thought to reduce the absorption and retention of lead in the body. Tofu consumption is high in China, but so is lead exposure, so a team led by Dr. Changzhong Chen of Harvard School of Public Health in Boston, Massachusetts, decided to see whether eating tofu had an effect on lead levels in young adults.
The researchers studied 605 men and 550 women living in the city of Shenyang, whose residents had the highest blood levels of lead in China during the 1980s. Participants were interviewed about their diet, including how often they ate tofu, and gave a blood sample to be tested for lead.
In both men and women, blood levels of lead were lower in people who ate the most tofu, Chen's team reports in the American Journal of Epidemiology. Lead levels were about 11% lower in people who ate the most tofu than in those who ate the least.
"The study findings, if confirmed, will have important implications," Chen's team concludes in the report. More research is needed, according to the investigators, to get a better understanding of how tofu affects lead levels and to see whether increasing the consumption of tofu may be a way to reduce or prevent high lead levels in people exposed to the metal.
"Although controlling environmental sources of lead exposure remains the principal means of preventing lead toxicity, appropriate dietary adjustments may serve as an important adjunct to these measures," the authors write.
http://www.aje.oupjournals.org/
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SOY MUNCHIE RECIPES
From the 2001 Soyfoods Guide
http://www.soybean.orgSoynut Trail Mix
1 cup roasted, salted soynuts
1 1/2 cups candy-coated soynuts
1 cup oat-ring cereal
2 cups frosted mini wheat squares cereal
1 cup raisins
1 cup dried cranberries
1/2 cup dried cherriesMix all ingredients in large bowl or container. Keep tightly closed in container or zippered plastic bag.
Yield: 8 cups. Serving size: 1/2 cup. Per serving: 170 calories, 5 g fat (2 g sat fat), 5 g protein (5 g soy protein), 30 g carbohydrate, 65 mg sodium, 1.5 mg cholesterol, 3 g dietary fiber.
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Soynut Muesli & Dried Fruit
1 1/2 cups low fat granola (without raisins)
1 1/2 cups vanilla soymilk
1/2 cup raisins
1/2 cup dried cranberries
3/4 cup roasted soynutsCombine granola, soymilk and dried fruits in bowl or storage container. Cover and refrigerate several hours or overnight. Stir in soynuts just before eating if crunchy nuts are desired; otherwise, add soynuts along with other ingredients. They will soften considerably.
Yield: 3 cups. Serving size: 3/4 cup. Per serving: 387 calories, 9 g fat (0.5 g sat fat), 13 g protein (9 g soy protein), 64 g carbohydrate, 207 mg sodium, 0 mg cholesterol, 7.5 g dietary fiber.
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Honey Nuggets
Munch on a handful of these nuggets, or sprinkle them on cereal, yogurt, applesauce, etc. for a little crunch and a lot of nutrients!
1/2 cup textured soy protein
1 Tbs honeyMicrowave method: Put the textured soy protein into a microwave safe pie plate. Add the honey and stir to mix well. Spread it evenly across the plate. Microwave on high for about 3 minutes, stirring every 20 seconds to avoid scorched spots. Nuggets are done when golden brown and only very slightly sticky to the touch. Allow to cool and then crumble it with your fingers to separate the clumps.
Oven method: Mix the textured soy protein and honey, then spread evenly on a non-stick cookie sheet. Cook in a 300 degrees F oven for about 6 minutes, stirring often. Watch carefully near the end. Bake 1 minute more if nuggets are sticky when cool.
Yield: 4 servings. Serving size: 2 Tbs. Per serving: 54 calories, 0 g total fat (0 g sat fat), 7 g protein (7 g soy protein), 9 g carbohydrate, 3 mg sodium, 0 mg cholesterol, 2.5 g dietary fiber.
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