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Vol. 7, No. 5
June 23, 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 SYMPOSIUM 2002
2. U.S. to Make First Purchase of Textured Soy Protein for Food Assistance
3. Replacing Hormone Therapy With Soy
4. Soy Recipes
_ Soynut Trail Mix
_ Soynut Muesli & Dried Fruit
_ Honey Nuggets
5. Getting on and off our list***********************
SOY SYMPOSIUM 2002
Sponsored by the United Soybean Board (USB) and the Soyfoods Association of North America (SANA), 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.comhttp://talksoy.com/SoySymposium/agenda.htm
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U.S. to Make First Purchase of Textured Soy Protein for Food Assistance
As countries around the globe prepare for the World Food Summit, the United States Department of Agriculture (USDA) is making this nation's first purchase of U.S. textured soy protein (tsp) for international food assistance efforts. Florida-based Food For The Poor Inc. requested the 500 metric tons of tsp for distribution in Guyana where they will use it to help feed children and adults in a country where protein deficiency is common. The federal procurement signals the increasing role that soy products can play in meeting the nutritional needs of the hungry throughout the world. U.S. soybean growers supported the action through the soybean checkoff-funded World Initiative for Soy in Human Health (WISHH) Program that provided nutritional, pricing and other information to USDA for the review of tsp that paved its entrance to U.S. food assistance programs.
Integrating a new high-protein product into food assistance is timely as the Heads of State and other representatives of 185 nations and the European Community will participate in the World Food Summit on June 10-13 in Rome. They will seek ways to accelerate progress in feeding the more than 800 million people, including 200 million children under age five, who currently go to bed hungry.
Soy products, such as corn-soy blend, have long served as a staple in international food assistance. "USDA and Food For The Poor's use of tsp is an important milestone in the recognition of the new generation of soy protein products that can make an even greater contribution to the nutritional value of food assistance," said United Soybean Board Chairman Richard Borgsmiller of Murphysboro, Ill.
TSP contains 50-70 percent protein and can be used as a burger, meat sauce and more. Food for the Poor bought small quantities of tsp with their own funds in the past, and it was well received in Guyana's local diets. This success led the organization to request tsp from USDA through the Food for Progress Program. Late last week, USDA began requesting bids from industry to allow it to procure the 500 metric tons. Food For The Poor anticipates a summer arrival of the tsp in Guyana, which is located on the northeastern coast of South America and is one of the poorest countries in the Western Hemisphere.
Food For The Poor Government Program Specialist Clifford Feldman said, "tsp adds another excellent source of protein to our Guyana USDA food program. The food insecure beneficiaries will be receiving a commodity that will improve their quality of life".
The U.S. Congress created the Food for Progress Program in 1985 for the specific role of assisting emerging democracies that have made commitments to introduce or expand free enterprise elements into their agricultural economies. The initiative is rooted in the Food for Peace (Public Law 480) Programs that the United States launched after World War II at a time when President Dwight D. Eisenhower stated that, "Foods can be a powerful instrument for all the free world in building a durable peace."
"Today's global environment shows the benefits of food assistance in a new era," Borgsmiller said. "Soy can play an even greater role in international food assistance to meet the nutritional requirements of the 1 in 7 people in the world who is undernourished. Furthermore, soy can help meet the special nutritional needs of the 36 million people with HIV/AIDS because HIV/AIDS and malnutrition often operate in tandem."
Introducing soy protein products to food aid programs is one of the top goals of WISHH. Activities range from developing new ways soy can increase the protein in breads offered in Afghanistan relief programs to identifying new uses for soy-wheat noodles in Indonesian school lunches. The initiative also demonstrates the nutritional role soy-based foods offer to the millions of people affected by HIV/AIDS worldwide. WISHH routinely leverages soybean checkoff funds by cooperating with humanitarian groups and government agencies as well as the ASA's international marketing staff.
In addition to support from the United Soybean Board and the American Soybean Association, the WISHH program has received funding from state soybean organizations in Illinois, Indiana, Iowa, Kansas, Maryland, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, Pennsylvania, South Dakota, Wisconsin and soybean producers from the Northeastern United States. More information about WISHH is available at www.wishh.org
Food For The Poor, the 4th largest international charity in the U.S., is an interdenominational Christian relief and development organization that has developed a highly efficient strategy for aiding the destitute of the Caribbean and Latin America. Now in its 20th year, Food For The Poor has shipped more than 1 billion dollars in aid to the region. Food For The Poor provides emergency relief, education, basic housing, health care, sustainable development, and micro-enterprise development assistance to hundreds of thousands of the poorest of the poor in the region. Food For The Poor employs 250 people, generates 90 percent of the aid it delivers from the private sector and maintains a low overhead cost of 7 percent.
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Replacing Hormone Therapy With Soy
An article in the Washington Post indicates that soy may or may not be helpful to women considering an alternative to hormone replacement therapy. An excerpt from the article follows...
"...recent research has cast critical new light on estrogen replacement therapy, which over the past few decades has been prescribed to one in three menopausal women seeking relief from hot flashes, vaginal dryness and bone loss. Given the treatment's purported extra benefits, ranging from heart health to improved mood, the decision to take estrogen was often easy.
But that common practice is now being called into question. First came a study casting doubt on the ability of estrogen to prevent and treat heart disease. Other research questioned whether estrogen helps protect against Alzheimer's disease. As continuing research clarifies estrogen's corresponding risks, women and their doctors are looking with new urgency at the question of how -- and whether -- to treat symptoms of menopause.
Scientists say it will be years before the answers about the true value and risks of estrogen replacement therapy are sorted out. But the thinking behind the long-term use of hormones at menopause is this: Since estrogen and other key hormones, including androgens, decline at the so-called change of life, replacing them can help manage symptoms (hot flashes, vaginal dryness, decline of libido) and help protect against bone loss and a myriad of other problems.
Of course, no drug comes without potential risks. Estrogen seems to increase the risk of breast and uterine cancer and is linked with an increased risk of blood clots and stroke.
As the debate rages, however, there is also strong scientific consensus that estrogen remains the treatment of choice for three leading concerns related to menopause: hot flashes (experienced at some point by about 85 percent of menopausal women), vaginal dryness (a problem for 70 to 80 percent of women at some time) and loss of bone density (experienced by about 50 percent of women). What About Soy?
Menopausal women spend an estimated $600 million annually on alternative treatments for menopause, according to the National Center for Complementary and Alternative Medicine. A lot of that money goes to buy soy products, from supplements to tofu and soy milk. Soy products contain phytoestrogens -- plant-based isoflavones that are slightly weaker chemical cousins of estrogen. The thinking goes that these plant-based substances can provide some of the benefits of estrogen without the downside.
Interest in soy as a remedy for menopause symptoms stems from population studies in China and Japan, where soy is a significant part of the diet and only 15 percent of menopausal women report hot flashes.
Rates of breast cancer are also lower in Asia than in the United States. In Asia, however, women consume soy throughout their lives, including at puberty, a critical time for breast development. "If we start consuming soy at age 40 or 50, is it too late" to get the benefits, asks Fredi Kronenberg, director of the Rosenthal Center for Alternative/Complementary Medicine at Columbia University in New York. "That is something that we're trying to get a handle on."
As promising as soy may sound, results from scientific studies are mixed. The evidence for the heart-protective benefits of soy is compelling enough that the Food and Drug Administration (FDA) allows the products carry a health claim. In fact, a year-long FDA review in 1999 found that 25 milligrams a day of soy protein -- combined with a diet low in saturated fat and cholesterol -- may reduce the risk of heart disease.
Of course, most women don't turn to soy for its heart benefits, but rather for other symptoms, including hot flashes. Whether soy can help in other areas of menopause is also under debate. "Studies show that soy does not affect the vagina at all," Heber says. That means it's unlikely to help with vaginal dryness -- or the accompanying yeast infections that plague many women at midlife.
On the other hand, 12 clinical trials "suggest that soy may take the edge off of hot flashes for some women," Kronenberg says. "But it's nothing near what estrogen does." So it may help women who are slightly bothered by hot flashes, but it probably won't do much for those whose lives are disrupted by this sudden profuse sweating and heart palpitations.
http://www.washingtonpost.com/
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SOY MUNCHIE RECIPES
Soynut 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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Copyright 2002
Stevens & Associates, Inc.