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Vol. 7, No. 4
May 29, 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. University of Illinois Publishes Tofu Cookbook for American Tastes
2. Soy, prostate cancer prevention link is focus of Canadian researchers
3. Soy and Health 2002
4. Okara Recipes
5. Soy Smoothie Recipes
_ Strawberry Margarita Smoothie
_ Apple Pie a la Mode Smoothie
_ Mandarin Orange Ginger Smoothie
6. Getting on and off our list***********************
UNIVERSITY OF ILLINOIS PUBLISHES TOFU COOKBOOK FOR AMERICAN TASTES
A new cookbook that presents tofu as a healthy and delicious ingredient suitable for everyday use in the American kitchen has been published by the Illinois Center for Soy Foods at the University of Illinois. This lavishly illustrated, full-color publication entitled "Tofu in the American Kitchen" is the first in a planned series of soy foods cookbooks.
"Probably the most readily available soy food is tofu, which can be purchased in nearly every supermarket," says Barbara Klein, editor of the book and co-director of the Center. "This new cookbook was specifically developed to provide some easy ideas for adapting tofu into typical American recipes and to encourage consumers to add it to their own recipes."
Klein notes that this new book fits well with the goal of the Center, which is to encourage consumers in the U.S. to eat more healthy products made from soy.
"With this book, the average person can discover how to transform everyday dishes into healthy, delicious meals that deliver plenty of nutrition and flavor," Klein says. "We show step-by-step how to cook with soy and still enjoy the tastes and textures that people have grown up with. Best of all, the book provides a wide variety of dishes that the entire family will like."
"Tofu in the American Kitchen" contains numerous tasty recipes ranging from salads to desserts, as well as many appetizing entrees. All the recipes were developed and extensively tested by the staff at the Center.
"Although tofu seems like a natural addition to Asian recipes, American cooks have remained puzzled about using it in everyday cooking," she said. "Now we can show just how easily this healthy ingredient can be added to the foods that all of us are used to eating. We have recipes for everything from lasagna and tacos to coconut pie and cheesecake. And, most importantly, it all tastes good."
She points out that adding tofu to the diet also represents an easy way to gain the many health benefits from soy protein. The U.S. Food and Drug Administration has recently approved a health claim for soy foods that acknowledged the connection between consuming soy and decreasing the chance of developing cardiovascular disease.
"Extensive research has confirmed that eating 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease," Klein said. "This fact provides another example of how using tofu and other soy foods can add affordable, flavorful, and healthful components to the diet."
The cookbook was designed in an easy-to-use format, with a spiral binding that allows it to
lay flat for efficient use in the kitchen. Nutritional information, including calorie, fat, carbohydrate, and protein counts, is provided for each recipe. It also contains helpful general information on buying, storing, and efficiently using tofu.
"Tofu in the American Kitchen" is available at all major bookstores in the Champaign-Urbana area, including Pages For All Ages, Barnes & Noble Booksellers, Borders Books and Music, and the Illini Union Bookstore. It also can be ordered at a price of $15 per copy by calling toll free at (800)345-6087.
Additional information, sample recipes, and an on-line order form for the cookbook are also available on the internet at...
http://www.soyfoodsillinois.uiuc.edu
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SOY, PROSTATE CANCER PREVENTION FOCUS OF CANADIAN RESEARCHERS
Incorporating soy into a balanced diet is increasingly being seen as a positive step towards better health, and experts now suspect the little bean can also make a big difference in preventing prostate cancer, according to a recent article in the Toronto Star.
In the first Canadian soy research initiative of its kind, Prof. Alison Duncan, human biology and nutritional sciences at the University of Guelph, is conducting a study to determine how soy isoflavones affect specific hormones in the blood. Prostate cancer is a hormone-dependent disease, says Duncan.
She hopes soy isoflavones may be able to reduce hormones in the blood that are thought to play a role in the development of prostate cancer.
"There have not been many studies done to assess if soy consumption can reduce prostate cancer risk, especially in younger men, when preventive strategies are of greatest value," she says.
The 32-week study began this month, involving 36 healthy men between 20 and 40 years of age. Each subject is consuming three different study products. The products include a high soy isoflavone protein, a low soy isoflavone protein, and a milk protein for eight weeks each, separated by four-week breaks.
http://www.uoguelph.ca/hnru/people/amduncan.htm
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SOY AND HEALTH 2002
The second edition of the international conference Soy and 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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OKARA RECIPES
For those of you are always wondering what to do with the stuff left over after making tofu at home, here are some okara recipes posted by a reader. Nothing fancy, but there are few okara recipes available anywhere, so I hope this helps...
http://on.to/okara
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SOY SMOOTHIE RECIPES
_Strawberry Margarita Smoothie
3 cups vanilla soymilk
1 can (10 oz.) frozen margarita mix
2 heaping cups frozen whole strawberries (unsweetened)Mix all ingredients in a blender until thoroughly smooth. Serve immediately or refrigerate. Shake well before serving.
Yield: 5 servings. Per serving: 251 calories, 4 g fat (0 g sat fat), 0 mg cholesterol, 92 mg sodium, 53 g carbohydrate, 5 g protein (4 g soy protein), 2 g dietary fiber.
_Apple Pie a la Mode Smoothie
2 cups vanilla soymilk
1 cup unsweetened applesauce
1 cup vanilla soy ice cream
1/2 cup frozen apple juice concentrate, undiluted
1 1/2 tsp apple pie spicePuree all ingredients in a blender until thoroughly combined. Serve immediately or refrigerate. Shake well before serving.
Yield: 4 cups. Per serving: 257 calories, 8 g fat (1 g sat fat), 0 mg cholesterol, 175 mg sodium, 42 g carbohydrate, 4 g protein (4 g soy protein), 1 g dietary fiber.
_Mandarin Orange Ginger Smoothie
3 cups vanilla soymilk
1 can (15 oz.) mandarin oranges, well drained
1 can (11 oz.) mandarin oranges, well drained
1/2 cup frozen orange juice concentrate, undiluted
1 tsp freshly ground ginger (refrigerated jar)Puree all ingredients in a blender until thoroughly combined. Serve immediately or refrigerate. Shake well before serving.
Yield: 5 servings. Per serving: 236 calories, 3 g fat (0 g sat fat), 0 mg cholesterol, 82 mg sodium, 47 g carbohydrate, 5 g protein (4 g soy protein), 0.75 g dietary fiber.
Smoothie Tip:
For more soy protein punch, add a box of silken soft tofu in blender to smoothie recipes.***********************
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
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Copyright 2002
Stevens & Associates, Inc.