Soybean oil and fatty liver and serum cholesterol

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "trans-trans Conjugated linoleic acid enriched soybean oil reduces fatty liver and lowers serum cholesterol in obese zucker rats.' by Gilbert W, Gadang V, Proctor A, Jain V, Devareddy L., posted in US National Library of Medicine National Institutes of Health, researchers found that The trans-trans CLA-rich soy oil lowered the serum cholesterol and low density lipoprotein-cholesterol levels by 41 and 50%, respectively, when compared to obese controls. Trans-trans CLA-rich soy oil supplementation also lowered the liver lipid content significantly (P < 0.05) with a concomitant decrease in the liver weight in the obese rats.

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Soybean oil on atherogenic metabolic risks associated with estrogen deficiency

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Effect of soybean oil on atherogenic metabolic risks associated with estrogen deficiency in ovariectomized rats : Dietary soybean oil modulate atherogenic risks in overiectomized rats" by Hassan HA, Abdel-Wahhab MA., posted in US National Library of Medicine National Institutes of Health, researchers found that supplementation of soybean oil resulted in the restoration of the changed lipid profile and improved cardiac biomarkers near to normal values as well as improved inflammatory and antioxidant status. It was concluded that consumption of soybean oil may have a role in retarding atherosclerosis and risk of cardiovascular disorders associated with estrogen deficiency in ovariectomy status.

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Soy and Short-term use of parenteral nutrition

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Short-term use of parenteral nutrition with a lipid emulsion containing a mixture of soybean oil, olive oil, medium-chain triglycerides, and fish oil: a randomized double-blind study in preterm infants" by Rayyan M, Devlieger H, Jochum F, Allegaert K., posted in US National Library of Medicine National Institutes of Health, researchers found that A significantly higher decrease in total and direct bilirubin vs baseline was seen in the test group compared with the control group P < .05 between groups). In plasma and red blood cell phospholipids, eicosapentaenoic acid and docosahexaenoic acid were higher, and the n-6/n-3 fatty acid ratio was lower in the test group (P < .05 vs control) and concluded that the lipid emulsion, based on a mixture of MCTs and soybean, olive, and fish oils, was safe and well tolerated by preterm infants while beneficially modulating the fatty acid profile.


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Stearidonic Acid-Enhanced Soybean Oil

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the investigation of "Stearidonic Acid-Enhanced Soybean Oil: A Plant-Based Source of (n-3) Fatty Acids for Foods" by Harris WS., posted in US National Library of Medicine National Institutes of Health, researchers found that Stearidonic acid (SDA) is a metabolic precursor of EPA that can be provided by SDA-enhanced soybean oil. Such a product can provide a sustainable source of (n-3) fatty acids that does not endanger fish stocks. Two clinical trials have demonstrated that SDA-enhanced soybean oil can significantly improve an emerging marker of cardiovascular health, the omega-3 index (RBC EPA+DHA) and suggests that raising EPA tissue levels, independent of changes in DHA, can have clinical benefit. Thus, the consumption of foods containing SDA-enhanced soybean oil may be both a practical and sustainable approach to enriching tissues with beneficial (n-3) fatty acids.


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Soy and Dietary lipids during early pregnancy

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of Pregnant rats received soybean (SO), olive (OO), fish (FO) and linseed (LO) oil diets from conception to d12 of gestation (early diets) and standard diet thereafter by Universidade Federal do Rio de Janeiro, US National Library of Medicine National Institutes of Health, researchers found that At d12, the LO diet resulted higher LPL activity and incorporation of 18:3 n-3 into LAT. FA profile in maternal LAT at d20 and colostrum was similar to early diets, reflected also in FA composition of pup's plasma. In FO, brain phospholipids had higher 22:6 n-3 without affecting arachidonic acid. These results suggest that specifics dietary FA in early pregnancy modulates lipid metabolism and the provision of LC-PUFA in milk and pups brain.


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Tofu-Veggie Fry

Posted by Chantel M. contributed by tofu-recipe.com (Source)

• 1 c. cubed tofu
• 1 med. onion, cut up
• 3/4 c. carrots, julienned
• 1 1/2 c. cauliflowerettes
• 1/2 c. green beans
• 1 red pepper, cut up
• 1 c. water
• 1 tbsp. tapioca starch or cornstarch
• 2 tbsp. soy sauce
• Dash sugar
• 1 clove garlic, minced
• Sm. piece ginger, minced

Blanch beans and cauliflower. Make a sauce with cornstarch, water and soy sauce. In wok, in hot oil, stir fry ginger, garlic, onion, pepper and carrots. Add beans, cauliflower, toss a few minutes, then add sauce and let cook until thickened. Add tofu and toss until heated through. You may add some peanuts or toasted almonds if you so desire.

For more information please visit: http://thetruestoriesstories.blogspot.ca/p/soy-recipes.html

Three-alarm Tofu and Mushroom Stir Fry

Posted by Chantel M. contributed by tofu-recipe.com (Source)

• 8 oz. tofu (preferably homemade), drained, cut into 1/2 inch cubes
• 1/4 c. canned low-salt vegetable broth
• 1 tsp. cornstarch
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. honey
• 1 tsp. oriental sesame oil
• 1/2 tsp. dried crushed red pepper
• 4 tbsp. vegetable oil
• 10 oz. button mushrooms, quartered
• 7 oz. fresh shiitake mushrooms, stemmed, chopped
• 1 tbsp. minced peeled fresh ginger
• 1 tbsp. minced garlic
• 1 tbsp. minced jalapeno chili with seeds
• 1/2 c. diced red bell pepper
• 1/2 c. thinly sliced green onion tops
• Freshly cooked rice

Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes. Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside.

Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes.

Add ginger, garlic and chili and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.

For more information please visit: http://thetruestoriesstories.blogspot.ca/p/soy-recipes.html

Stir-Fried Asian Tofu

Posted by Chantel M. contributed by tofu-recipe.com (Source)

Serving Size : 4

- 8 oz firm tofu, -- drained and weighted for 30 minutes
- 1/2 ts grated tangerine or lemon zest
- 2 TB orange juice
- Salt and pepper
- 2 TB hoisin sauce
- 1 TB rice wine vinegar
- 1 TB low sodium soy sauce 1/2 ts sugar
- 1 ts cornstarch
- 1 TB each vegetable and sesame oil
- 1 lg clove garlic, -- minced Quarter-size piece fresh ginger, -- minced
- 4 oz mushrooms, -- stemmed and thinly sliced mushrooms
- 3 c 3/4-inch broccoli florets
- Salt and crushed red pepper

Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.

For more information please visit: http://thetruestoriesstories.blogspot.ca/p/soy-recipes.html

Recipe by: Master Cook

Sauteed Firm Tofu

Posted by Chantel M. contributed by tofu-recipe.com (Source)

Serving Size : 4

- 24 oz Firm tofu
- 2 tb Oil
- 1/2 ts Salt
- 1 sm Onions -- sliced thin
- 6 md Mushrooms -- sliced
- 1 sm Carrot -- cut into matchsticks
- 2 md Peppers, bell, green -sliced thin
- 1 tb Sake
- 1 1/2 tb Soy sauce
- 1 t Ginger -- grated
- 1 tb Sugar, granulated
- 1 tb water
- 1 t Cornstarch -- dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. Shurtleff & Aoyagi, "The Book of Tofu"

For more information please visit: http://thetruestoriesstories.blogspot.ca/p/soy-recipes.html

Recipe by: MasterCook

Herbed Tofu In White Wine Sauce / Pasta Recipe

Posted by Chantel M. contributed by tofu-recipe.com (Source)

Serving Size: 1

- 2 T of soy margarine
- 1/2 T of flour
- 1/2 c of soy milk
- 1/2 c of white wine
- 1 Wedge of onion left in one Piece (I can't tolerate much Onion, so I Used about a 4cm x 2cm Wedge)
- 1 d of ground cloves
- 1 d of salt
- Some water
- 1/2 lb Or so herbed tofu, cubed (about 1.5 cm cubes)
- Your favorite pasta, enough

For two servings

Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more.

For more information please visit: http://thetruestoriesstories.blogspot.ca/p/soy-recipes.html

Recipe by: MasterCook

Tofu Flan

Posted by Chantel M. contributed by Soyfoods association of North America (Source)

"Tofu is a natural substitute for eggs in flan, a Spanish dessert of smooth vanilla custard served with caramel syrup. The taste and consistency of this soy version is almost indistinguishable from the original."

Ingredients
12 ounces silken, firm tofu
6 ounces soy cream cheese
1/4 cup soy milk
2 tsp vanilla extract
1/4 cup honey
6 tsp brown sugar

Direction
Preheat oven to 350F
Put all ingredients except the brown sugar into a food processor or blender and mix until completely smooth.
Divide evenly among 6 custard dishes and bake for 15 minutes, until firm.
After 15 minutes, sprinkle 1 teaspoon of brown sugar on each custard dish. Continue baking for 5 more minutes, or until the tops have browned.
The flans can be served warm if desired, but the consistency improves with chilling. Let cool to room temperature before refrigerating for at least an hour.

Calories 250
Total Protein 11g
Soy Protein 11g
Carbohydrate 19.5g
Fat 15g
Cholesterol 0mg
Fiber 0.8g
Sodium 96mg

From The Whole Soy Cookbook by Patricia Greenberg

Tofu “Punkin” Pie

Posted by Chantel M. contributed by Soyfoods association of North America (Source)

Let the Tofu flow with this delectable take on the classic autumn dessert!

Ingredients
1 pkg (14 oz) House Foods Premium or Organic Tofu Firm
3/4 cup brown sugar
2 tsp cinnamon
1 can (16 oz) cooked pumpkin
1 prepared graham cracker pie crust
Preperation
Preheat oven to 350°
In a blender or food processor, add all ingredients and blend thoroughly.
Pour mixture into pie crust; bake in a 350° oven for 45 minutes or until set.
Serve chilled.
For more information please visit: http://www.house-foods.com/Tofu/Recipes_detail.aspx?id=167

Spinach Cheese Rolls

Posted by Chantel M. contributed by Soyfoods association of North America (Source)

1 10-inch sheet pre-made puff pastry
1 10-ounce package frozen chopped spinach
6 ounces soy mozzarella cheese, grated
¼ cup soy parmesan cheese
1 small leek, minced, while only
1 garlic clove, minced
¼ cup soymilk or as needed

1. Thaw the pastry for 30 minutes. Preheat the oven to 400 degrees F.
2. Thaw the spinach. Squeeze by handfuls to remove excess water. Combine the spinach, cheese, leek, and garlic in a bowl and set aside.
3. Unfold the pastry onto a flat surface and brush with soymilk.
4. Top the entire surface with the spinach mixture and, beginning on a long side, roll up jelly-roll style. Cut crosswise onto 18 slices. Brush with soymilk and place on parchment-lined cookie sheet.
5. Bake for 15 minutes or until golden brown.

Recipe taken from The Whole Soy Cookbook by Patricia Greenberg

Tofu Alfredo Sauce

Posted by Chantel M. contributed by Soyfoods association of North America (Source)

This recipe replaces the traditional heavy cream and butter with Tofu and saves 350 calories per serving for the sauce alone!
Makes 4 servings, (sauce alone)
1 package (12oz) firm silken tofu
1 garlic clove
1/2 cup parmesan cheese
1 Tbsp oil
1 1/2 tsp dried basil
1 Tbsp dried parsley
1/4 tsp black pepper
1 tsp Kosher salt (or less to taste)
1 tsp onion powder
1/4 cup skim milk or plain soymilk
1 package frozen chopped broccoli
1 pound pasta, cooked and drained

Combine ingredients in a blender and blend until smooth. Warm in the microwave 3-4 minutes on high, or until hot. Cook pasta. In the last 5 minutes of cooking time, add frozen broccoli to cooking wa-ter. Drain and toss with Alfredo Sauce.

Nutrition Information:Per Serving:
155 Calories,
3 g Protein,
4 g Carbohydrate,
10 g Fat

Traditional Alfredo Sauce Comparison:
505 Calories,
9 g Protein,
5 g Carbohydrate,
51 g Fat
This recipe is courteous of the National Soybean Research Laboratory.

Fried Tofu Sticks

Posted by Chantel M. contributed by Soyfoods association of North America (Source)

½ cup dried bread crumbs
1 tsp dried oregano
½ tsp dried thyme
1 tsp salt
¼ tsp freshly ground black pepper
16 ounces soft or firm tofu1
½ cup canola oil
½ cup olive oil
2 large eggs,
beatenhoney mustard

1. Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes. Mix in the oregano, thyme, salt, and pepper.
2. Cut the block tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place the tofu in one layer on the towels. Blot the tofu, pressing it gently with additional towels to remove excess moisture.
3. Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels. Place the beaten eggs in a wide shallow dish.
4. Dip the tofu in the egg. Dredge the pieces in the bread crumb mixture until completely coated. Slip the breaded tofu into the hot oil, 3 to 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Turn and brown on the other side, 1 to 2 minutes. Remove from the pan using a slotted spoon. Drain on paper towels.
5. Serve immediately, accompanied by mustard for dipping. Or, let the sticks cool and arrange them in a single layer on baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, recrisp by baking in a 350 degrees F oven for about 12 minutes.
Per stick: Calories 48Soy Protein 1.7 gTotal Protein 2.5gCarbohydrates 2.1gFat 3.5gSat. Fat: 0.3g
Recipe from Amazing Soy by Dana Jacobi

Cherry Vanilla Chip Muffins

Posted by Chantel M. contributed by Soyfoods association of North America (Source)

Ingredients:
1 banana, peeled and mashed
1/2 cup egg substitute
3/4 cup vanilla soymilk
2 tablespoons soy oil
1/2 cup applesauce
2 cups white rice flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cherries
1/2 cup vanilla baking chips

Directions:
Preheat oven to 400° F (205° C). Lightly grease or line a 12-cup muffin tin with paper liners.
In a large bowl blend the banana, egg substitute, soymilk, oil and apple sauce together.
Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
Bake at 400° F (205° C) for 30 minutes.

Soy protein and Antiatherogenic and Antiperoxidative effects

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the investigation of "Antiatherogenic and antiperoxidative effects of garlic and soy proteins in alcohol fed rats" by Rajasree CR, Rajmohan T, Augusti KT., posted in US National Library of Medicine National Institutes of Health, researchers found that simultaneous feeding of garlic protein (GP) or soy protein (SP) (500 mg/kg body weight/day for 45 days), GP feeding showed a better effect than SP in lowering serum and heart total cholesterol, and in maintaining GPx at near normal level, while SP feeding showed a better effect in lowering serum FFA level and maintaining GR activity at near normal level. In suppressing incorporation of labeled acetate into serum cholesterol, GP feeding showed a better effect than SP. Antiatherogenic and antiperoxidative effects of these proteins may be due to lower lysine/arginine ratio.

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Soy lecithin replaces egg yolk for cryopreservation of human sperm

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Soy lecithin replaces egg yolk for cryopreservation of human sperm without adversely affecting postthaw motility, morphology, sperm DNA integrity, or sperm binding to hyaluronate" by Reed ML, Ezeh PC, Hamic A, Thompson DJ, Caperton CL., posted in US National Library of Medicine National Institutes of Health, found that Comparing the equivalency of the two phospholipid cryopreservation supplements with regard to postthaw functional parameters demonstrated that there were no statistically significant differences between the two supplements for [1] recovery of motile sperm, [2] maintenance of sperm cell morphology, [3] maintenance of the ability of sperm to bind to hyaluronate in vitro, or [4] maintenance of sperm DNA integrity.

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Soy lecithin administration on hypercholesterolemia.

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Influence of soy lecithin administration on hypercholesterolemia" by Mourad AM, de Carvalho Pincinato E, Mazzola PG, Sabha M, Moriel P., posted in US National Library of Medicine National Institutes of Health, researchers found that a reduction of 40.66% and 42.00% in total cholesterol and of 42.05% and 56.15% in LDL cholesterol after treatment for one and two months, respectively. A significant reduction in total cholesterol and LDL-cholesterol concentrations was observed during the first month of treatment, suggesting that the administration of soy lecithin daily may be used as a supplemental treatment in hypercholesterolemia

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Soy and Longevity, Learning and Memory

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the examination of Eight-month-old mice were fed diets with 5% lard (Lard group), 5% soybean oil (Soy group), 2% lecithin +3% soybean oil (Lecithin+Soy group) or 2% fish oil+3% soybean oil (Fish+Soy group), and learning and memory in "Effect of dietary lipids on longevity and memory in the SAMP8 mice" by Ueda Y, Wang MF, Irei AV, Sarukura N, Sakai T, Hsu TF., posted in US National Library of Medicine National Institutes of Health, researchers found that compared with SAMP8 mice fed a high saturated fatty acid diet, SAMP8 mice given a high poly-unsaturated fatty acid diet had higher brain concentrations of poly-unsaturated acid, better memory and greater longevity.

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Soy and Peanut allergy

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the investigation of "Feeding a soy formula to children with cow's milk allergy: the development of immunoglobulin E-mediated allergy to soy and peanuts" by Klemola T, Kalimo K, Poussa T, Juntunen-Backman K, Korpela R, Valovirta E, Vanto T., posted in US National Library of Medicine National Institutes of Health, researchers found that Development of immunoglobulin E-associated allergy to soy and peanuts was rare in our study group of milk allergic children. The use of a soy formula during the first 2 yr of life did not increase the risk of development of peanut-specific immunoglobulin E antibodies or of clinical peanut allergy.

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soy lecithin phosphatidic acid and Stress Disorders

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the evaluation of "Effects of soy lecithin phosphatidic acid and phosphatidylserine complex (PAS) on the endocrine and psychological responses to mental stress" by Hellhammer J, Fries E, Buss C, Engert V, Tuch A, Rutenberg D, Hellhammer D., US National Library of Medicine National Institutes of Health, researchers indicated that four groups of 20 subjects were treated for three weeks with daily dosages of either 400 mg PAS, 600 mg PAS, 800 mg PAS, or placebo before exposure to the Trier Social Stress Test (TSST). Treatment with 400 mg PAS resulted in a pronounced blunting of both serum ACTH and cortisol, and salivary cortisol responses to the TSST, but did not affect heart rate. The effect was not seen with larger doses of PAS. With regard to the psychological response, 400 mg PAS seemed to exert a specific positive effect on emotional responses to the TSST. While the placebo group showed the expected increase in distress after the test, the group treated with 400 mg PAS showed decreased distress. These data provide initial evidence for a selective stress dampening effect of PAS on the pituitary-adrenal axis, suggesting the potential of PAS in the treatment of stress related disorders.

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