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Vol. 7, No. 2
March 19, 2002Soyfoods 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. Soy & Health 2002
2. Tofu Haters, Take Heart
3. Soy Flavor Workshop
4. Soy May Work Magic on Menopause
3. Recipes
_ Soy Breakfast Burrito
_ Sausage Noodle Casserole
_ Chili Mac Skillet
4. Getting on and off our list***********************
SOY & HEALTH 2002
The second edition of the international conference Soy & Health 2002 - Clinical Evidence - Dietetic Applications will provide medical doctors, dieticians, nutritionists, nurses and other health professionals with an up-to-date overview of the most recent findings about the health effects of soyfoods and soy constituents. The conference will especially focus on clinical studies and practical information on how to incorporate soy in the diet.
Selected keynote speakers, original research and poster presentations will provide the latest scientific information. The conference will be an excellent opportunity to share ideas and to participate in discussions with leading experts. If you are new to this research area, this will be an opportunity to match names with faces. There will also be time to visit the sponsoring companies' exhibits and to learn about the products available for both experimental purposes and public use
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TOFU HATERS, TAKE HEART
An article by email this article J.M. Hirsch with the Associated Press discusses "the vegetarian love affair with tofu", which he says has done as much harm as good for the reputation of soyfoods.
"Though it certainly has publicized the health benefits and versatility of this legume, the emphasis on tofu has left many people with the impression it is the only, or best, source of soy protein.
Not the case. And that's good news for those whose stomachs turn at the sight of the gelatinous white blocks"
http://www.fresnobee.com/lifestyle/food/story/1700117p-1780561c.html
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SOY FLAVOR WORKSHOP: SENSORY AND INSTRUMENTAL METHODS
Set for April 16 and 17, 2002, this workshop sponsored by the Illinois Center for Soy Foods
is designed for food technologists, scientists, researchers, registered dietitians, and those in management interested in the sensory properties of soy foods. Subjects covered will include* Sensory issues in product development
* Flavor analysis
* The effect of aging on human sensory perception
* Acceptability of soy foods in food serviceThe course will be very much hands- on. In laboratory sessions, participants will design sensory studies, and conduct detailed, descriptive sensory analysis on soy products. In addition, they will observe and operate state-of-the-art instrumentation used to determine flavor compounds.
http://www.soyfoodsillinois.uiuc.edu/courses.html
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SOY MAY WORK MAGIC ON MENOPAUSE
If a group of Brazilian researchers are right, the simple soybean may soon beat out high-tech hormones in not only treating classic menopausal symptoms, but also in reducing the risk of heart disease, according to an article by Colette Bouchez.
"That's the conclusion of a study published today in the Journal of The American College of Obstetricians and Gynecologists . Researchers found that at least one component of soy, a compound known as isoflavone, quelled a variety of menopause symptoms, including insomnia, mood swings and hot flashes -- and it also reduced cholesterol levels significantly.
"The isoflavone may, in fact, be [a possible] alternative treatment for menopause symptoms," says study author Dr. Edmund C. Baracat, a professor of gynecology at the Federal University of San Paulo in Brazil.
Baracat believes isoflavone packs the one-two punch because it works in two distinctly different ways.
"One possibility is that the isoflavone binds to the estrogen receptor," says Baracat. This lets more estrogen stay in the bloodstream, and eases the symptoms of menopause.
The other way it works may be through "an antioxidant effect," he explains. This could account for its ability to improve cholesterol levels.
http://www.healthscout.com/template.asp?page=newsdetail&ap=1&id=506171
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RECIPES...
Ranch Salad Dressing
1 1/4 cups soy or dairy milk
1 pkg (10.5 or 12 ounce) silken tofuSalad Dressing Mix
1 pkg (1 ounce) ranch dressing packetPut the soymilk, silken tofu and dressing mix into a blender container. Whirl until well blended, scraping down sides if
necessary. Put dressing into a jar and store in the refrigerator.Yield: 2-1/2 cups (10 servings). Serving size: 1/4 cup. Per serving: 42 calories, 1 g total fat (0.1 g sat fat), 3 g pro, 4 g carb, 231 mg sodium, 0 mg cholesterol.
**
Quick Corn Chowder
3 medium potatoes, cut into 1/2" cubes
1 medium onion, chopped
2 cups water
1 tsp bouillon powder
2 tsp dried parsley flakes
1/2 tsp salt
1/8 tsp pepper
1 can (14.5 ounce) cream-style corn
1 cup soymilkIn a medium saucepan combine the potatoes (well-scrubbed, but unpeeled if you prefer), onion, water, bouillon, parsley, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender (15-20 minutes). Remove pan from heat and stir in the corn. Put two cups of the mixture into a blender container and briefly purée. (Do not overblend or potatoes will become gummy.) Return the puréed mixture to the pot. Stir the soymilk into the pot and heat through. Taste to adjust seasonings and serve.
Yield: 5 servings. Serving size: 1 cup. Per serving: 155 calories, 1 g total fat (0.2 g sat fat), 5 g pro, 33 g carb, 594 mg sodium, 0 mg cholesterol.
**
Confetti Vegetable Wedges
1 pkg (10 ounce) frozen mixed vegetables, thawed
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup (2 ounce) herb soy cheese, grated
1 1/4 cups soymilk
3 egg whites
1 Tbs soybean oil
3/4 cup flour (may be all or part whole wheat)
1 tsp baking powder
1 Tbs dried parsley
1 tsp Italian herb seasoning
1/4 tsp garlic powder
1/4 tsp pepperPreheat the oven to 400° F. Lightly coat a 9-1/2" or 10" pie dish with vegetable oil spray. Layer the vegetables, onion, bell pepper and soy cheese in it. Combine all the remaining ingredients in a blender container and whirl until smooth, about 10 seconds. Pour over vegetables and bake at 400° F for about 35 minutes, until lightly browned and a knife inserted near the center comes out clean. Cool 10 minutes before cutting into 8 wedges and serving.
Yield: 8 servings. Serving size: 1 wedge. Per serving: 133 calories, 4 g total fat (0.5 g sat fat), 7 g pro, 18 g carb, 147 mg sodium, 0 mg cholesterol.
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Permission is granted to reprint this information, as long as credit is given to Soyfoods USA http://soyfoods.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 2002
Stevens & Associates, Inc.