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Vol. 7, No. 3
April 24, 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. April Is Soyfoods Month
2. Federal Rules Keep Soymilk Off The Menu
3. Soy May Play Role In Pain Management
4. 10th Annual Soy Symposium
5. Soy Recipes
_ Macaroni & Cheese
_ Barbecued Chicken-Style Pizza
_ Black Bean & Corn Salad
6. Getting on and off our list***********************
APRIL IS SOYFOODS MONTH
The Soyfoods Association of North America (SANA) invites you to join the 27 percent of Americans that consume soyfoods weekly and celebrate Soyfoods this month. Because of great taste, convenience, and nutritional quality, shoppers buy and consume soyfoods at record levels. Now, everyone can select a soyfood to match their specific food craving. From the first Soyfoods Month in 1996 to Soyfoods Month 2002, soyfood sales have climbed from $1.2 billion to over $3.3 billion dollars, according to the SPINS/Soyatech U.S. Soyfoods Market report.
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FEDERAL RULES KEEP SOYMILK OFF THE MENU
An article in the Washington Post addresses the U.S. Department of Agriculture's decision not to reimburse schools for soymilk except in cases of medical need. Cow's milk is required by law as part of the federally assisted meal plan, which some school systems depend on for more than half of their cafeteria funds.
This is part of America's multibillion-dollar "milk war," a fierce debate between the dairy industry and its growing list of critics, which includes mainstream researchers, low-fat-diet advocates and vegetarian groups. They say soymilk is lower in fat and cholesterol, does not have the hormones found in cow's milk and is easier for many people, especially minority children, to digest. Medical studies have shown that African Americans, Latinos and Asians all have a higher incidence than the general population of lactose intolerance, which means they cannot easily digest cow's milk.
http://www.washingtonpost.com/wp-dyn/articles/A44863-2002Apr13.html
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SOY MAY PLAY ROLE IN PAIN MANAGEMENT
A recent article in the New York Times indicates that diet may affect the amount of pain that patients with long-term illnesses suffer, according to researchers who have been exploring the role of soy in pain management.
So far, the researchers say, their work has been limited to laboratory animals. But the results have been promising enough that they hope to expand it to people.
The study, by Dr. Srinivasa N. Raja and Dr. Jill M. Tall of Johns Hopkins, was presented at a recent conference of the American Pain Society in Baltimore.
It is unclear, however, how much soy a person would have to eat to attain the same results that the Johns Hopkins researchers found in the lab.
http://query.nytimes.com/search/abstract?res=F00616FA345C0C758EDDAA0894DA404482
http://www.ampainsoc.org/abstract/2002/data/1513/index.html
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10TH ANNUAL SOY SYMPOSIUM
The 10th Annual Soy Symposium will be held September 19-20, 2002 at the DoubleTree Guest Suites Hotel in downtown Chicago. Sponsored by the United Soybean Board and the Soyfoods Association of North America, this informative event is designed especially for marketing, marketing research, product development, nutrition research and new business development personnel from large and small food companies across the United States.
For registration information, call 1-888-772-8454 or send e-mail inquiry to soy@communiqueinc.com***********************
SOY RECIPES
Here are some recipes from the new Soyfoods Guide. Find all the recipes, along with photographs, at our Web site...
http://soyfoods.com/SoyfoodGuideRecipes.html
MACARONI & CHEESE
2 cups dry macaroni or soy pasta
4 Tbs margarine
4 Tbs flour
2 cups plain soymilk
2 cups (8 oz.) shredded cheddar cheese (soy or dairy cheese)
1 tsp mustard
salt, pepper, paprika to taste1. Preheat oven to 350 degrees F.
2. Cook macaroni according to package directions, drain.
3. Meanwhile, melt margarine in medium sauce pan, add flour, stirring to combine.
4. Slowly add soymilk and cook, stirring until mixture thickens and begins to boil.
5. Remove from heat and stir in shredded cheese, mustard, and salt and pepper to taste.
6. Add cooked macaroni, mixing well.
7. Turn into lightly greased 2-quart baking dish. Sprinkle with paprika and bake for 30-40 minutes until bubbly around the edge and golden brown on top.Yield: 8 servings. Per serving: 310 calories, 13.3 g fat (1.2 g sat fat), 0 mg cholesterol, 864 mg sodium, 29 g carbohydrate, 7.3 g protein (3.1 g soy protein), 1.6 g dietary fiber.
BARBECUED CHICKEN-STYLE PIZZA
1 pkg (6 oz.) soy chicken veggie strips
1 unbaked pizza crust (10 x 14-inch rectangle or 15-inch round)
1 bottle (18 oz.) spicy barbecue sauce
1 cup chopped red onion
1/2 cup chopped green pepper
2 cups shredded soy mozzarella cheese1. Preheat oven to 425°F.
2. Dice soy chicken veggies strips into squares and place in bowl. Coat with 1/2 cup barbecue sauce.
3. Cover pizza dough with barbecue sauce.
4. Top with diced soy chicken veggie strips, onion, green peppers, and soy cheese.
5. Bake for 10 to 20 minutes until hot throughout and pizza crust is done.Yield: 12 servings. Per slice: 335 calories, 5.5 g fat (0 g sat fat), 0 mg cholesterol, 882 mg sodium, 54 g carbohydrate,15 g protein (7 g soy protein), 2 g dietary fiber.
BLACK BEAN & CORN SALAD
2 cans (15 oz.) black soybeans, drained and rinsed
2 cups frozen corn kernels, thawed
1 red pepper, chopped
1/2 cup chopped red onion
1 cup chopped green onions
1 jalapeno pepper, minced
2 tomatoes, chopped
Juice from 1 lime (about 1 to 2 tablespoons)
1/2 cup chopped cilantro
1 tsp minced garlic
1 tsp salt
1 Tbs olive oil1. Combine first seven ingredients in a large bowl.
2. Make dressing with lime juice, cilantro, garlic, salt, pepper and olive oil; combine well.
3. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.Yield: 10 servings. Per 3/4 cup serving: 120 calories, 3 g fat (0 g sat fat), 0 mg cholesterol, 299 mg sodium, 17 g carbohydrate, 8 g protein (6.25 g soy protein), 5 g dietary fiber.
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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.