the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs)

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

In the study to examine the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs) by Schyver T, Smith C., posted in US National Library of Medicine National Institutes of Health, researchers found that barriers to soy consumption included soy's image, a lack of familiarity with how to prepare soy foods, and a perception that soy foods were an inadequate flavor substitute for animal-based products. SCs' conversion to regular consumption was initiated by food intolerances, an increased interest in health, or an adoption of a vegetarian or natural foods lifestyle and was sustained because they enjoyed the flavor. Many participants did not know why soy was considered healthful, whereas others identified it as "heart healthy," a source of protein, and good for women's health. Some SCs had become concerned regarding the controversy surrounding breast cancer and soy consumption.

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Adapt Your Recipes to Vegetarian For Health and Weight Loss

 By Diane Gilabert

Permanent weight loss is easier with healthy vegetarian meals. Why? A plant based diet plan is low calorie and fills you up with high fiber foods. And fresh fruits, vegetables, legumes, and whole grains contain more anti-oxidants than meat, dairy, and eggs.
Eating the most nutritious foods means quick weight loss without hunger. Not ready to go full time vegetarian? Studies show that eating a few meatless meals every week can lower the risk of heart disease and may even prolong life.
So how can you adapt your favorite recipes to omit the meat? Here are 5 ways to cut the meat and increase the health benefits of your meals:
1. Stir-frys are healthy, quick, and satisfying. Substitute firm tofu, tempeh, nuts, and sesame seeds in place of chicken, beef, and seafood. Use a variety of colorful vegetables like pea pods, red bell peppers, zucchini, broccoli, and carrots for a super-charged meal. Serve with brown rice instead of white rice for a hearty, nutty taste and more fiber.
2. Substitute cooked legumes like beans and lentils for the meat in casseroles, stews, soups, and chili. Try red kidney beans in chili or stew, lentils in spaghetti sauce or stuffed cabbage rolls, and refried beans in burritos, tacos, and enchiladas. Black beans and rice make a filling main dish. Spice them up with some fresh salsa, and add avocado for healthy fats.
3. Skip the meat and add more chopped vegetables in pasta sauces, pizza toppings, soups, stews, and other mixed dishes. Vegetables like portabella mushrooms and eggplant are thick and satisfying. Use soy-based cheese instead of dairy-based cheese for added anti-oxidants.
4. Substituting for eggs and dairy in recipes can be tricky, so experiment to find the right consistency and binding agents for each dish. For example, try tofu, soymilk, soy cheese, and soy yogurt in recipes that call for dairy products. Replace ricotta cheese in lasagna with crumbled tofu. Buttermilk is a snap to make by mixing 1 cup of soy milk with 1 tablespoon of vinegar. Use soymilk when making puddings and mashed potatoes.
5. Fruit smoothies make outstanding breakfasts or lunches, especially on hot days. Skip the dairy base and enjoy a thick, creamy fruit smoothie made with soft tofu, soymilk, or fruit juice.
Seek out vegetarian recipes on the internet. There are countless sites with creative recipes to wean you off meat. You'll be healthier and slimmer if you can eat a few meals a week without meat, dairy, and eggs.

Diane Gilabert lost 30 pounds by following a whole foods, plant-based diet. Get some of Diane's easy vegan recipes at http://www.lose-weight-for-life.com/easy-vegan-recipes.html.

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Self-identities and BMI of Minnesotan soy consumers and non-consumers

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

In the study to identify self-identities among mainstream and natural foods shoppers and the relationship of these self-identities to soy consumption and BMI by Schryver T, Smith C, Wall M., posted in US National Library of Medicine National Institutes of Health, researchers found that Asians and those who shopped at natural food grocery stores consumed more soy foods and had lower BMIs than other ethnicities or those who shopped at mainstream grocery stores. Five overarching self-identities were found: vegetarian, mainstream, nouveau gourmet, pleasure, and bargain. Vegetarian and nouveau gourmet self-identities consumed significantly greater amounts of soy foods and had significantly lower BMIs, whereas mainstream self-identities consumed significantly less soy foods and had significantly higher BMIs.

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Weight Loss Smoothie Recipes

 By Nancy W

Smoothies can be a quick and simple part of your meals for your weight loss program. Preparing special meals to include the foods that are allowed on your weight loss plan can often be a drag and seem like too much trouble. When meals are not easy to fix, it could be a tempting time to grab the wrong foods.
Here are a few weight loss smoothie recipes to give you variety, and have the added benefit of being extremely fast to prepare your smoothie meal.
Banana Smoothie:
8 ounces of non-fat milk or soy milk
2 Tablespoons Herbalife Vanilla Formula 1 Soy Protein Smoothie Mix
½ of a banana
4 to 6 ice cubes (optional)
Blend in a blender
Mocha Smoothie:
8 ounces non-fat milk or soy milk
2 Tablespoons Herbalife Vanilla Formula 1 Soy Protein Smoothie Mix
½ teaspoon Decaffeinated Instant Coffee
4 - 6 ice cubes (optional)
Stir or blend in blender
Black Forest Smoothie
8 ounces non-fat milk or soy milk
2 Tablespoons Herbalife Chocolate Formula 1 Soy Protein Smoothie Mix
½ Teaspoon Black Walnut Extract
½ Banana (optional)
4-6 ice cubes (optional)
Stir or blend in blender
If you have a blender, drink mixer, or small hand held mini mixer, it will save you time in your shake preparation. If not you can simply chop the fruit ingredients to very fine pieces to include in your smoothies.
You can enjoy these smoothies as they are fast and convenient for a meal on the run as well as healthy for you. These smoothies make it easier to stay on your weight loss program because they are a fast way to stay on a healthy eating plan.

Your weight loss can be made easier with soy protein smoothie mix by Herbalife that you can buy at Smoothie Mix [http://www.weightlossproduct.com/soy-protein-whey-protein.php] And you can find a variety of Smoothie Recipes at Smoothie Recipes [http://www.weightlossproduct.com/smoothie-recipes.php] for a simple solution to replace one or two meals a day. Once you know you love the Herbalife products, you can save 25% or more with the Herbalife Discount [http://www.weightlossproduct.com/herbal-discount.php]

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For me the taste of soy is not a barrier to its consumption

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

In the research to investigates the cultural influence on beliefs about and attitudes towards soy foods (French from France vs. Vietnamese from Vietnam) by Tu VP, Husson F, Sutan A, Ha DT, Valentin D.,  posted in US National Library of Medicine National Institutes of Health, researchers found that French participants differ mainly from Vietnamese participants in questions associated to taste and price of soy foods. Both groups reported positive attitudes towards health benefits of soy foods. With a change in cultural environment, French participants showed a notable change in attitudes related to taste and price of soy foods and in soy consumption habit whereas almost no change was observed in Vietnamese participants.

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Inhibition of murine bladder tumorigenesis by soy isoflavones

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

In the study of "Inhibition of murine bladder tumorigenesis by soy isoflavones via alterations in the cell cycle, apoptosis, and angiogenesis" by Zhou JR, Mukherjee P, Gugger ET, Tanaka T, Blackburn GL, Clinton SK., posted in US National Library of Medicine National Institutes of Health, researchers found that soy isoflavones can inhibit bladder tumor growth through a combination of direct effects on tumor cells and indirect effects on the tumor neovasculature. Soy products warrant further investigation in bladder cancer prevention and treatment programs or as antiangiogenic agents.


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Premature Aging, And Living Healthy And Longer!

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The Advantages of Pressing Tofu

 By Andrew R McGregor

Pressing tofu is a very simple way to make any tofu dish taste better and improve the texture. Although not all tofu recipes specify to use pressed tofu, it can be applied to any recipe. Some people buy tofu presses which are in the shape of a box and specifically designed to press tofu. However, there is no particular advantage to this as the same results can be seen with some paper towel and a heavy object.
The main advantage of pressing tofu is that it enhances the flavor. The liquid that tofu is packaged in is not as tasty as the marinate or the flavor of the dish you are cooking. Therefore, by removing this tasteless liquid, the tofu can absorb more of the flavors you are cooking with. For this very reason, many restaurants press a majority of their tofu dishes.
When cooking tofu, some people complain about the smell of the liquid that it is packaged in and is therefore a 'turn off' to cooking and eating tofu. If this is the case with you, pressing tofu will remove this liquid and although you will still be able to smell it, you will have peace of mind in knowing that you are not eating this smelly liquid.
If you have not pressed tofu before you should definitely give it a go. If you have ever wondered why you are unable to cook tofu like restaurants do then pressing the tofu is probably the reason. However, keep in mind that pressing tofu is mainly for marinating or dishes with a high quantity of liquid.

Visit The Vegetarian Blog for more information on a vegetarian diet and lifestyle. Also, you may be interested in knowing how to press tofu [http://www.thevegetarianblog.com/2009/05/how-to-press-tofu/].

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The Health Benefits Of Tofu Food

 By Michelle Bery

Vegetarians have long reported the benefits of tofu food - a soy product that is often used as a meat alternative in a variety of dishes. But the benefits of tofu food have reached beyond the vegetarian community as more and more health-conscious eaters have turned their attention to this versatile product. Tofu food lends itself to a variety of delicious uses and, as such, continues to be a staple in many household kitchens.
Made from soybean curd that is pressed into blocks, tofu food has a variety of uses depending on its different moisture content. Derived directly from soy milk, soft tofu contains the highest moisture content of all varieties of tofu. Its texture is likened to custard and as such it lends itself to a multitude of dessert recipes. Firm tofu contains less moisture than its soft counterpart and because it can hold its shape better is often used as a staple in most tofu food recipes. Dried tofu is extremely low in moisture likening it to cooked meat. Most cooks use this tofu food crumbled, sliced, or formed into noodles. Tofu food also has the ability to be frozen - or made into a puree - so that it can be used anytime throughout the week in whatever capacity it is needed.
But the versatility of tofu food ultimately lies in its flavor - or lack thereof. Tofu actually has very little of its own natural flavor. Instead, it absorbs the flavor from the other ingredients in the dish. Served in soups, as a filling or stuffing, raw, stewed, fried, or grilled, tofu food can be used in a multitude of cuisines.
But most importantly, the health benefits of tofu food are difficult to ignore. Low in calories and high in protein, tofu contains no cholesterol and in some cases has been shown to reduce the risk of heart disease. It's no wonder that more and more people have begun to include tofu food as a part of their healthy lifestyle.

For easy to understand, in depth information about tofu food visit our ezGuide 2 Tofu.

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Daidzein and genistein glucuronides are weakly estrogenic and activate human natural killer cells

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

In the study to assess "Daidzein and genistein glucuronides in vitro are weakly estrogenic and activate human natural killer cells at nutritionally relevant concentrations" by Zhang Y, Song TT, Cunnick JE, Murphy PA, Hendrich S., posted in US National Library of Medicine National Institutes of Health, researchers found that The glucuronides only inhibited NK cytotoxicity at 50 micromol/L. Isoflavones, and especially the isoflavone glucuronides, enhanced activation of NK cells by interleukin-2 (IL-2), additively. At physiological concentrations, DG and GG were weakly estrogenic, and they activated human NK cells in nutritionally relevant concentrations in vitro, probably at a site different from IL-2 action.


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Oxidative metabolism and genotoxic potential of major isoflavone phytoestrogens

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

In the investigation of "Oxidative metabolism and genotoxic potential of major isoflavone phytoestrogens" by Kulling SE, Lehmann L, Metzler M., posted in US National Library of Medicine National Institutes of Health, researchers found genistein but not daidzein exhibits clastogenic activity in cultured mammalian cells, the role of oxidative metabolism for the genotoxicity of isoflavones is of particular interest.


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2 Quick and Easy Vegetarian Recipes

 By James A Bruce

Today I'd like to introduce you to two popular vegetarian dishes in my house, oft-requested favorites even though none of us are officially vegetarians.
Instead, we chose to incorporate some vegetarian meals into our diets purely because of the health and environmental benefits of not eating so much meat. At least, my wife decided - if it was up to me, we'd have steak everyday. Still, the benefits of eating vegetarian are obvious, but there's a heavy social stigma still attached to anything labeled 'vegetarian' and I'd like to dispel that today by showing you vegetarian food can actually be just as delicious as meat, too!
Firstly, let me say I won't be using Quorn or Tofu as a meat substitute, because it isn't a meat substitute and never will be. Anyone who tells you they "honestly can't tell the difference" probably shouldn't be trusted. Instead, learn to appreciate Tofu in it's naturally form, not reconstituted and flavored to look like meat. It took me until I was 25 to learn that Tofu actually tastes nice just as it is, thanks to a devout meat-eating upbringing and vegetarianism ridiculed at the dinner table.
So what are we going to make?
Tofu BBQ Skewers:
I like this recipe because nothing can really taste bad once it's been BBQed and got a little sauce on it. It's easy to prepare, all fresh ingredients, and oh so healthy. Oh, and the kids will eat it too!
Ingredients:
- 1 pack of Tofu (may be labeled "hydrated soy" - how delicious sounding!)
- 1 punnet of button mushrooms
- 1 red and 1 yellow pepper
- Some garlic
- Olive oil
- BBQ Skewers
If you're having trouble finding real Tofu and not the imitation meat stuff, try the local Asian supermarket. They sell little packs that are the perfect size for 2 people. It comes in white squares, about an inch deep, and usually swimming in it's own juices. Lovely...
Prep is simple for this one, just chop it all up and stick it onto a skewer. Crush the garlic into the olive oil, then drizzle and coat the skewers all around (not too much). Salt and pepper to taste.
Parsnip and Parmesan Bruschetta:
An Italian snack favorite, this one is also super easy.
Ingredients:
- 1 mini ciabatta or panini roll, cut into 12 smaller sli
- 1 garlic clove
- 50g butter
- 3 large parsnips, cored and cut into 1cm cubed.
- 2 tbsp olive oil
- A handful of rocket leaves
- 50g parmesan cheese (or a vegaternative if you prefer)
Preparation:
Heat a griddle pan and toast the bread for about 2 minutes until golden and marked. Rub a clove of garlic over each piece.
Heat some butter in a large frying pan then fry the parsnips over a medium heat for about 20 minutes until they are softened. Add a little if you need. Remove and mash to a puree in a mixer. Should be served at a room temperature, so leave it to cool down if needed (or warm up if you already prepared it).
Spread the parsnip on the toast, and garnish with some rocket leaves and parmesan. Voila! A deliciously easy canapee for your party!
You can find more easy ones like this at Vegetarian Recipes.

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Soybean isoflavones and Chronic health disorders.

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

 In the study of "Regulation of the immune response by soybean isoflavones"  by Masilamani M, Wei J, Sampson HA.", , posted in US National Library of Medicine National Institutes of Health, researchers found that Soybeans are rich in immuno-modulatory isoflavones such as genistein, daidzein, and glycitein. These isoflavones are well-known antioxidants, chemopreventive and anti-inflammatory agents. Several epidemiological studies suggest that consumption of traditional soy food containing isoflavones is associated with reduced prevalence of chronic health disorders. Isoflavones are considered to be phytoestrogens because of their ability to bind to estrogen receptors. The literature is extensive on the chemistry, bio-availability, and bio-activity of isoflavones. However, their effects on immune response are yet to be fully understood, but are beginning to be appreciated.

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Oxidative in vitro metabolism of the soy phytoestrogens

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

In the evaluation of "Oxidative in vitro metabolism of the soy phytoestrogens daidzein and genistein" by
Kulling SE, Honig DM, Simat TJ, Metzler M., posted in US National Library of Medicine National Institutes of Health, researchers found that Daidzein was converted to nine metabolites, comprising four monohydroxylated, four dihydroxylated, and one trihydroxylated metabolite. Genistein was metabolized to four monohydroxylated and two dihydroxylated products. With both isoflavones the additional hydroxy groups are exclusively introduced into the ortho positions of existing phenolic hydroxy groups. The major metabolites of daidzein were identified as 6,7,4'-trihydroxyisoflavone, 6,7,3',4'-tetrahydroxyisoflavone, 7,8, 4'-trihydroxyisoflavone, and 5,6,7,4'-tetrahydroxyisoflavone. The main microsomal metabolites of genistein were 5,6,7, 4'-tetrahydroxyisoflavone and 5,7,8,4'-tetrahydroxyisoflavone. Furthermore, the GC/MS and HPLC/API-ES MS analysis support the conclusion that one monohydroxylated metabolite of daidzein and genistein is hydroxylated at the aliphatic position C-2 of the C-ring. The UV-vis, GC/MS, and HPLC/MS data of all detected metabolites as well as the derived chemical structure of the metabolites are presented. Most metabolites are reported in this paper for the first time. On the basis of these findings it is suggested that hydroxylation reactions may also play an important role in the in vivo metabolism of the soy isoflavones daidzein and genistein.


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Pork Shish Kebab With Soy-Nut Butter Sauce

 By Peter Alfieri

I came up with this recipe mainly for two reasons. First, the salmonella scare regarding peanut butter. This recipe uses soy-nut butter which emulates the taste of peanut butter. Second, there is a substantial amount of the population that have peanut allergies. That being said, this recipe should have more curb appeal.
A little bit about soy; it contains a significant amount of essential amino acids and therefore a good source of protein. Soybeans are used as a main ingredient in many processed foods, and also used to replace dairy. So, if you think that you don't consume soy on any given level you may want to think again.
If you're wondering if this can be cooked under a broiler, it can, just set your broiler to high and keep the skewers 3-4 inches away. That being said, this dish can be enjoyed all year long. Give this recipe a try, it's versatile and provides a peanut butter flavor without the drawbacks of consuming peanut butter.
Difficulty (Scale from 1-10): 5
Serves: 6 (appetizer servings)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
1 pound boneless pork - cut into 2 inch pieces
1 large orange bell pepper - cut into 2 inch pieces
1 large Vidalia onion - quartered & separated
1/3 cup of water
3 tablespoons of creamy soy-nut butter
2 tablespoons of finely chopped pineapple
1 jalapeño pepper - seeded & deveined - finely chopped
2 cloves of garlic - minced
1/2 teaspoon of reduced sodium soy sauce
Preparation
Thread pork, bell pepper, and onion alternating on skewers.
Preheat grill or broiler.
Meanwhile, in a small sauce pan, combine water, soy-nut butter, chopped pineapple, jalapeño pepper, garlic, and soy sauce. Heat until melted and nearly smooth, whisking constantly, then set aside.
Once skewers are cooked, serve with soy-nut butter sauce.
Enjoy your shish kebab!

Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.


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Soy isoflavones on the skin of postmenopausal women

In the study to evaluate "the Effects of isoflavones on the skin of postmenopausal women: a pilot study" byAccorsi-Neto A, Haidar M, Simões R, Simões M, Soares-Jr J, Baracat E., posted in US National Library of Medicine National Institutes of Health, researchers found that the use of a concentrated, isoflavone-rich soy extract during six consecutive months caused significant increases in epithelial thickness, the number of elastic and collagen fibers, as well as the blood vessels.

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Dietary sources and determinants of soy isoflavone intake among midlife Chinese Women in Hong Kong

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

In the study to evaluate the dietary sources, intake levels, and determinants of soy isoflavone intake were examined using 3217 dietary recalls (DR) collected from 141 Hong Kong Chinese women aged 50-61 y. Multiple-pass 24-h DR were administered by phone by trained interviewers on 23 random, nonconsecutive days to participants over a 12-mo period from 2001 to 2002, by Chan SG, Ho SC, Kreiger N, Darlington G, So KF, Chong PY., posted in US National Library of Medicine National Institutes of Health, researchers found that the daily intake of total isoflavones was 7.8 +/- 5.6 mg in the study population. Non-Cantonese women had a higher intake of 10.7 +/- 7.6 mg compared with 7.3 +/- 5.0 mg in Cantonese women (P = 0.04). Altogether, 22 foods contributed approximately 90% of the total isoflavone intake. Soft tofu alone accounted for approximately 21% of the isoflavone intake, followed by bean curd skin (7.1%), name-brand soybean milk (6.3%), homemade soybean milk (6.2%), and generic soybean milk (5.8%). Combined, these 5 food items contributed 46% of the total dietary isoflavones.


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soy isoflavone aglycone improves the aged skin of adult women

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

In a study to evaluate A double-blind, placebo-controlled trial conducted to clinically evaluate the effect of soy isoflavone aglycone on the aged skin of middle-aged women. Twenty-six women volunteers in their late 30s and early 40s were randomly assigned to receive either a test food (13 women, the test food group) or a placebo food (13 women, the control group) by Izumi T, Saito M, Obata A, Arii M, Yamaguchi H, Matsuyama A., posted in US National Library of Medicine National Institutes of Health, researchers found that although there was no significant difference between the test food group and the control group regarding effects on skin microrelief at lateral angle of the eyes, a significant intragroup improvement was observed at week 8 in the test food group (p<0.05). As for the test food safety, none of the subjects presented adverse symptoms during the study period or discontinued the intake of the test food. These data indicate that the oral intake of 40 mg soy isoflavone aglycones per day improves the aged skin of middle-aged women.


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Soy and estrogenicity or antiestrogenicity

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

In the study of "Phytoestrogens: food or drug?" by Bacciottini L, Falchetti A, Pampaloni B, Bartolini E, Carossino AM, Brandi ML. posted in US National Library of Medicine National Institutes of Health, researchers found that the phytoestrogens are bioactive molecules present as nutritional constituents of widely consumed vegetables. Their name derives from the fact that they are able to bind to estrogen receptors and to induce an estrogenic/antiestrogenic response in target tissues. Natural estrogens are involved in a multiplicity of programmed events in target tissues as uterus, breast, pituitary gland and hormone responsive tumors. Phytoestrogens are present in many human foodstuffs including fruits (plum, pear, apple grape berries, …), vegetables (beans, sprouts, cabbage, spinach, soybeans, grains, hops, garlic, onion,…), wine, tea, and they have been identified in a number of botanical dietary supplements. They include a wide variety of structurally different compounds such as isoflavones, mainly found in soy, lignans found in grains, stilbenes found in the skin of grapes. Other less investigated compounds include flavones, flavans, isoflavanes and coumestans. The estrogenic or antiestrogenic activity of any chemicals depends on the ability of the compound to interact with the ERs (ERα , ERβ ).This article reported the knowledge about the activity of phytoestrogens from a pharmacological point of view for their estrogenicity or antiestrogenicity.


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Soy isoflavones protect the skin from oxidative stress induced by UVB

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

In the study to investigate 'In vitro and in vivo evaluation of topical delivery and potential dermal use of soy isoflavones genistein and daidzein" by Huang ZR, Hung CF, Lin YK, Fang JY., posted in US National Library of Medicine National Institutes of Health, researchers found that no or only negligible stratum corneum disruption and skin erythema by topical application of soy isoflavones. It was concluded that topical delivery may serve as a potent route for soy isoflavones against photoaging and photodamage.


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All About Firm Tofu and Its Many Wonderful Uses

 By Peter Nix

If you are new to the world of tofu and have only had it when served at a restaurant, possibly in a soup or as part of a side dish then you have most likely only eaten the firm tofu variety.
Firm tofu is most common type of tofu sold in the western world, though certain regions (of Asia in particular) prefer other varieties. Firm tofu is one of the 3 natural varieties of tofu available (the others being soft, or silken tofu and dry tofu) and varies greatly in how it's produced. As a matter of fact, in this particular case the word "Firm" can be a bit of a misnomer as there is a wide range of firmness when it comes to this variety of tofu. Generally speaking, all firm tofu will be significantly firmer in consistency than butter or even a thick custard making it perfect for picking up with chopsticks or even stabbed with a fork.
Despite being firm, it's actually far from being dry. There is a high amount of moisture that remains inside of the tofu making it a bit like a sponge. You can see this in action by gentry pressing on your firm tofu and watching it compress and bounce back to its original shape after you depress. Its resilient nature makes it easy to serve with a variety of foods (including hot liquids) without risk of being damaged.
There are some extreme examples of very firm or even "hard" tofu available on the market as well. Perhaps the best example of this is a made in Japan called and called "stone tofu." As opposed to being made with traditional soy milk, this variety is made from a concentrate and is compressed during production to virtually eliminate excess moisture.
Most tofu recipes call for the firm variety due to its versatility and resilience. It can just as easily be served chopped and mixed into a salad as it can be served plan and on the side with a meaty dipping sauce. You can even find some great recipe's enabling you to try it as a main dish!
Due to the varied nature of production and fluctuations in "firmness" the nutritional content between specific types of firm tofu can vary, however it's generally low in calories and fat. Here's a look at some sample nutritional information Nutritional Breakdown (Firm Tofu) Serving Size = 1/2 Cup Calories = 88 Fat = 5g Protein 10.3g Its not to difficult to find firm tofu in supermarkets and there are a variety of wonderful recipes available online. Try it today!

For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://www.AllAboutTofu.com


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Soy Chicken and Crispy Noodles

 By Shirley M. Duran

Preparation time: 30 minutes
Total cooking time: 35 minutes
Serves 4-6
Ingredients:
750 g (1 1/2lb) chicken fillets
3 teaspoons cornflour
1/3 cup (80ml/2 3/4 fl oz.) soy sauce
oil, for deep-frying
100 g (3 1/2 oz.) dried rice vermicelli
1 clove garlic, crushed
2 teaspoons grated ginger
1 carrot, sliced
2 sticks celery, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
100 g (3 1/2 oz.) snow peas, trimmed
6 spring onions, sliced
1/4 cup (60ml/2 fl oz.) chicken stock
Directions:
1. Cut all the chicken into 2cm cubes. Mix the cornflour with half of the soy sauce; then add all the chicken, cover it and refrigerate it until it is ready to use.
2. Heat some oil in a large pan. Break the vermicelli into kind of small pieces. Drop a noodle into some oil: when it puffs, the oil is hot enough. Then add the noodles in small amounts and cook them until they puff. Drain them on paper towels and set them aside.
3. Heat 1 tablespoon of the oil in a wok, add all the chicken and stir-fry it in small batches over kind of high heat for 4 - 5 minutes, or until it is well cooked. Remove all the chicken from the wok and set it aside.
4. Heat 1 tablespoon of the oil in the wok and cook the garlic and the ginger for
about 30 seconds. Add the vegetables and cook them, tossing them well, for about 2-3 minutes.
5. Add all the chicken, stock and remaining soy sauce and stir it until boiled and. Transfer to plates and arrange all the noodles around the outside of all the plates.
Nutrition Value:
Protein 30 g;
Fat 9 g;
Carbohydrate 20 g;
Dietary Fibre 2 g;
Cholesterol 85mg;
Energy 1150kJ (275cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more information you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!


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Dive Into the Exciting World of Flavored Tofu!

 By Peter Nix

If you ask someone on the street what they think tofu tastes like you can expect a wild variety of answers. This is because by itself, tofu is fairly tasteless. The magic of tofu however is that it has the uncanny ability to absorb flavors from the foods around it acting like a sponge and making great meals even more enjoyable.
The very nature of this highly absorptive food makes the term "Flavored Tofu" confusing. Most people would say that tofu is automatically flavored based on what its mixed with and assume that's all that Flavored Tofu is... but alas, there's much more to it than this.
While its true that tofu does a very good job at absorbing flavors, true flavored tofu is made differently. Tofu is made with soy milk and during the curdling phase flavors can be mixed into the milk resulting in a true flavor infusion. Gone are the days of needing to mix tofu with your favorite flavors, now you can build those flavors right in!
There have been some wild attempts at flavored varieties over the year but most commonly fruits or fruit juices are combined with the soy milk to create flavored tofu. Infusions can be found for just about every fruit on there, however the most common fruit infusions are mango, orange and coconut. Don't be surprised to even see holiday flavors popping up over the next several years! Peppermint tofu for Christmas anyone?
Flavored tofu is generally served cold and created with a soft texture similar to that of silken tofu. This results in some delicious fruit flavored spreads that can be used in a number of recipes or simply spread onto your favorite crackers or vegetables. While tofu recipes rarely, if ever, call for flavored tofu you are generally free to substitute your favorite flavor freely anytime a silken tofu is called for in your favorite tofu recipe.
In addition to fruit infused tofu, egg is another common additive. The addition of egg results in a very unique flavor with added health benefits such as increased protein. While fruit infused tofu is most common and most people love the sweetness it brings, egg tofu remains very popular in some parts of the world.
Flavored tofu is increasing in popularity and its starting to pop up in average supermarkets across the country. Next time your shopping, see if you can find a flavor you'd like and rediscover tofu for the first time!

For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://AllAboutTofu.com


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Effect of soy drink replacement in a weight reducing diet

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

In the study of "Effect of soy drink replacement in a weight reducing diet on anthropometric values and blood pressure among overweight and obese female youths" by Azadbakht L, Nurbakhsh S., posted in US National Library of Medicine National Institutes of Health, researchers found that Soy drink replacement could reduce both systolic and diastolic blood pressure among overweight and obese female youths. However, this replacement had no significant results on weight and waist circumference.

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A novel soy-based meal replacement formula for weight loss among obese individuals

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

In the study of "A novel soy-based meal replacement formula for weight loss among obese individuals: a randomized controlled clinical trial" by Allison DB, Gadbury G, Schwartz LG, Murugesan R, Kraker JL, Heshka S, Fontaine KR, Heymsfield SB.,posted in US National Library of Medicine National Institutes of Health, researchers found that Use of this soy-based meal replacement formula was effective in lowering body weight, fat mass and in reducing LDL cholesterol beyond what could be expected given the weight lost.
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Soy milk as effective as skim milk

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

In the study of "Preliminary study: soy milk as effective as skim milk in promoting weight loss" by Lukaszuk JM, Luebbers P, Gordon BA., posted in US National Library of Medicine National Institutes of Health, researchers found that there were no anthropometric differences between soy and skim milk groups at baseline. Subjects followed an energy-restricted diet; both groups experienced reductions in kilogram weight (4.27+/-2.05 vs 3.76+/-2.25; P=0.668), body fat percent (1.30+/-1.37 vs 1.87+/-1.45; P=0.464), and abdominal circumference (11.28+/-5.23 vs 8.66+/-2.51; P=0.259) while attenuating losses of fat-free mass (1.12+/-1.29 vs 0.43+/-1.12; P=0.299) during the 8-week study. There were no significant differences in weight, fat percent, abdominal circumference, and fat-free mass between groups. To optimize the weight loss effects of calcium, one can consume 720 mL of either soy milk or skim milk daily.

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Soy formula for prevention of allergy and food intolerance in infants

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

In the evaluation of "Soy formula for prevention of allergy and food intolerance in infants" by Osborn DA, Sinn J., posted in US National Library of Medicine National Institutes of Health, researchers found that all enrolling infants at high risk of allergy on the basis of a family history of allergy in a first degree relative. All studies compared use of a soy to a cow's milk formula. Two studies also included a group fed a formula containing hydrolysed protein. No eligible study enrolled infants fed human milk. No study examined the effect of early, short term soy formula feeding. Three studies were of good methodology and did not have unbalanced allergy-preventing co-interventions in the treatment groups. Comparing soy to cow's milk formula, one study with unclear allocation concealment and 19.5% losses to follow up reported a reduction in cumulative incidence of childhood allergy, asthma and allergic rhinitis. No other study reported a significant benefit for any allergy or food intolerance. Analysis found no significant difference in allergy cumulative incidence in infancy (one study: RR 1.02, 95% CI 0.69, 1.49) or childhood (3 studies: typical RR 0.73, 95% CI 0.37, 1.44) and no significant difference in cumulative incidence or period prevalence of any specific allergy or food intolerance in infancy or childhood. Analysis of studies comparing soy to a hydrolysed formula found a significant increase in infant (one study: RR 1.67, 95% CI 1.03, 2.69) and childhood allergy cumulative incidence (one study: RR 1.55, 95% CI 1.02, 2.35), infant eczema cumulative incidence (2 studies: typical RR 2.34, 95% CI 1.51, 3.62) and childhood food allergy period prevalence (one study: RR 1.81, 95% CI 1.09, 3.02) and concluded that Feeding with a soy formula should not be recommended for the prevention of allergy or food intolerance in infants at high risk of allergy or food intolerance.


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Secret of Cooking Tofu

 By Zzare Manojlovic

How to cook tofu properly? Tofu is very friendly food to cook with. You can even eat it raw.
But what does it taste like? Usually not very nice. It has mild taste and strange texture. It tastes a little like wet socks. Not that I've tried wet socks. So the taste itself is not that compelling. But why do people love it so much, what is the secret of cooking tofu right?
The main and key tip for cooking tofu is to drain it well. Remove existing water out of it. You can do this many ways, from squeezing it, pressing it, using a tofu press (device that is dedicated to pressing tofu ) or you can cut it and dry fry it on small heat in non sticky pan without oil. I prefer pressing tofu with some weight and paper towels. Take your time and drain it well. Do not skip this process. Maybe it looks silly and not important but this is crucial step of preparing tofu. The more water you are able to get out of it the better taste it will have in the end. Please take your time and do it right and thorough. You will be impressed with the difference it makes.
Why is it so important? Tofu is normally packed in container with water. One of great tofu properties is that it acts like a sponge and absorbs other liquid it is combined with and that means it will also absorb other flavours. May it be from marinade, cooking sauce, seasoning or other ingredients you cook it with.
But if tofu is already full with water there is no free space for new flavours to get in. Even if you marinate it for several hours or even overnight the end result will not be as good as if you dried it well in the first place. When you dry it well it can absorb more flavours in one hour of marinating then compared to overnight marination of non-dried tofu.
Whenever you decide to cook tofu, dry it first. Even if you are preparing raw tofu smoothie it will taste better.
What is next step? Now that tofu is dry prepare marinade of your choice. Whatever you like. Tofu is now ready to absorb other flavours and it is going to taste wonderful. Guaranteed. When preparing marinade you can use whatever you like except tofu marinade does not combine well with oil. Use ginger, garlic, tamari, chilly, and/or any other ingredient.

Now that you know how too cook tofu it is time to try it out. Go ahead and try it yourself it is very easy. Check out also other nutrition facts and health benefits of tofu or simple tofu recipes.


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Effect of dietary soy intake on breast cancer risk

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

In the study of "Effect of dietary soy intake on breast cancer risk according to menopause and hormone receptor status" by  Cho YA, Kim J, Park KS, Lim SY, Shin A, Sung MK, Ro J., posted in US National Library of Medicine National Institutes of Health, researchers found that The estimated mean intakes of total soy and isoflavones from this study population were 76.5 g per day and 15.0 mg per day, respectively. Using a multivariate logistic regression model, we found a significant inverse association between soy intake and breast cancer risk, with a dose-response relationship (odds ratios (OR) (95% confidence interval (CI)) for the highest vs the lowest intake quartile: 0.36 (0.20-0.64)). When the data were stratified by menopausal status, the protective effect was observed only among postmenopausal women (OR (95% CI) for the highest vs the lowest intake quartile: 0.08 (0.03-0.22)). The association between soy and breast cancer risk did not differ according to estrogen receptor (ER)/progesterone receptor (PR) status, but the estimated intake of soy isoflavones showed an inverse association only among postmenopausal women with ER+/PR+ tumors.

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Chinese Vegetarian Recipes: How to Make Gong Li's Favorite Spinach Tofu in Raise the Red Lantern

 By Jimmy Wu

There are many Chinese vegetarian recipes. This one became even more popular after Gong Li's movie Raise the Red Lantern. In the movie, Gong Li plays a 19 years old girl that's force into marrying a much older wealthy man. The man already has 3 wives, so Gong Li is wife number 4. At the dinner table for the first time, she doesn't see anything that she can eat because she is a vegetarian. She tells the servant I do not eat meat, can you make me some spinach tofu. Being the newest and most favorite wife, the servant obeys her request and made the dish just for her. Here's the recipe for spinach tofu Chinese style. It's takes about 15 minutes from start to finish.
This is a fast recipe, so prepare all ingredients before beginning.
1 pound of fresh spinach, wash and dry the spinach thoroughly. Remove any tough stems.
1/2 pound of firm tofu cut in 1/2 inch cubes
2 tablespoons of peanut oil
1 tablespoon of rice wine
1 clove of minced garlic
1/2 teaspoon of salt
This dish is best done with a wok. Place wok over medium high heat. When you see it beginning to smoke, add the peanut oil and minced garlic in. Stir for a little while, then add spinach and salt and continue stirring for about 1 minute, until the spinach is wilted.
Then gently add in the tofu and sprinkle with rice wine. Cook for about 1 more minute so the tofu can be heated thoroughly. Serve right away. This Chinese vegetarian recipe is enough for 6.

China has a long history of vegetarianism. Spinach tofu is just one of many Chinese vegetarian recipes. Please go to http://www.gongli.info for more ideas on quick and easy Chinese vegetarian cooking!

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Soy isoflavones consumption and risk of breast cancer incidence or recurrence

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

In the investigation of "Soy isoflavones consumption and risk of breast cancer incidence or recurrence: a meta-analysis of prospective studies" by Dong JY, Qin LQ., posted in US National Library of Medicine National Institutes of Health, researchers found that Soy isoflavones consumption was inversely associated with risk of breast cancer incidence (RR = 0.89, 95% CI: 0.79-0.99). However, the protective effect of soy was only observed among studies conducted in Asian populations (RR = 0.76, 95% CI: 0.65-0.86) but not in Western populations (RR = 0.97, 95% CI: 0.87-1.06). Soy isoflavones intake was also inversely associated with risk of breast cancer recurrence (RR = 0.84, 95% CI: 0.70-0.99). Stratified analyses suggested that menopausal status may be an important effect modifier in these associations. We failed to identify a dose-response relationship between total isoflavones intake and risk of breast cancer incidence. Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations. Further studies are warranted to confirm the finding of an inverse association of soy consumption with risk of breast cancer recurrence.

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Factors to consider in the association between soy isoflavone intake and breast cancer risk

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


In the investigation of "Factors to consider in the association between soy isoflavone intake and breast cancer risk" by Nagata C., posted in US National Library of Medicine National Institutes of Health, researchers found that soy intake was inversely associated with breast cancer risk in Asian but not Western populations, which indicates that protection against breast cancer may require that women consume levels of soy typical in Asian diets. In addition to the amount of soy isoflavones consumed, the form and food source of isoflavones, timing of isoflavone exposure, estrogen receptor status of tumors, and equol-producer status and hormonal profile of individuals may modify the association between soy isoflavone intake and the risk of breast cancer. These factors might explain the heterogeneity of results from studies. This present report contrasts background data from Japanese and Western women to identify the potential modifying of these factors.

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Effects of isoflavones on breast density in pre- and post-menopausal women

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

In the study of "Effects of isoflavones on breast density in pre- and post-menopausal women: a systematic review and meta-analysis of randomized controlled trials" by Hooper L, Madhavan G, Tice JA, Leinster SJ, Cassidy A., posted in US National Library of Medicine National Institutes of Health, researchers found that

Isoflavone intake does not alter breast density in post-menopausal women, but may cause a small increase in breast density in premenopausal women. Larger, long-term trials are required to determine if these small effects are clinically relevant.

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