Recipes For Food Allergy Victims - 3 Simple Recipes To Eat Worry Free

By Abhishek Agarwal

The allergy caused by food is an immunologic reaction because of consumption of a type of food protein. Studies have shown that there are almost twelve million Americans who are affected with food allergy.
Tree nuts, fish, peanuts, eggs and shellfish are the most common causes of food allergies to the older section of the people while the younger ones suffer from milk, eggs and peanuts.
Presently, the only cure for allergy sensitive people is to avoid intake of those foods that makes them allergic or the foods that has the allergens. To prevent allergy attacks, one must carefully prepare food which will be taken by people who are allergy sensitive
There are over 200 recipes that you can cook which are free from the allergens.
----Egg free diet
When the immune system over reacts in the body the proteins are ingested from eggs causing food allergy.
You need to prevent yourself while preparing food which has egg, egg substitutes, albumin incase your allergy to eggs. There are many types of substitutes to eggs that you should incorporate while you cook recipes like:
>Warm water with plain gelatin
>Mix of vinegar, liquid and baking powder.
>Puree from apricot
You need to be aware of the quantity of every item prior to the preparation of the above substitutes.
--- Peanut free diet
All different kinds of nut and food which may contain protein in peanuts must be prevented from consumption incase you belong to the category who are allergic to peanuts.
There are quite a lot of peanut free recipes that you could prepare. Examples of the peanut free recipes are:
- Smoothie made from Soy
- Sauce prepared from soy nut
- Soy nut butter cookies
- Ginger soup
- Tofu pie that is made from banana and soy nut
It has been found that Soy nut is the most worth and best substitute while preparing peanut free foods. Nut family doesn?t include soy nut as this term was originated from soybeans which are baked and drenched for a crispier taste.
---Milk free diet
Milk allergy is an allergic response of your immune system when you consume two or more proteins got from cow?s milk.
Incase you are seriously allergic to milk; beverages or foods that contain different varieties of cheese, sour creams, milk and butter needn?t be consumed. Few dairy free recipes that you would like to prepare are
- Grilled salmon
- Potato soup
- Spaghetti without red sauce
- Pecan snack
- Shrimp which is grilled and marinated
You could browse the net if you need more details regarding recipes free from allergies.
The cooking procedure and the ingredients are available in the net. The only strain you need to take is to type the necessary details that you are in search of.
People who are attacked by this allergy could still enjoy delectable delicacies by avoiding those allergens that triggers their allergy. The person who prepares the food should be cautious of the food triggers. They must see to it that it?s not included. Significantly there are a lot of alternative food recipes which you could cook.
Food allergy attacked people don?t find eating a boring task. It does take a lot of resourcefulness and creativity so that you could consume the food that you would like by using different substitutes of food. However, you should still be careful while consuming foods outside as you will be unaware as to when food allergy might attack you.

Abhishek has got some great Allergy Relief Secrets up his sleeves! Download his FREE 54 Pages Ebook, "How To Win Your War Against Allergies!" from his website http://www.Health-Whiz.com/552/index.htm. Only limited Free Copies available.

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How to Make a Tasty Diabetic Meal - Herb Soy Pork Roast, Sweet and Sour Cabbage, Chocolate Mousse

By Linda Carol Wilson

When we hear the words, "You have diabetes," we often panic about what we will eat. But there is no need for panic. Diabetics can have a perfectly healthy and tasty diet. This article contains recipes for a great diabetic dinner. Soy Pork Roast with Herbs is a great entree for diabetics. The "Sweet" and Sour Red Cabbage is sweetened with Splenda and fruit is included. This dish combines apples with the cabbage for a taste bud treat! End this tasty meal with a delicious Velvety Chocolate Mousse. And remember, portion control is always important to the diabetic!
SOY PORK ROAST WITH HERBS
1 cup low-sodium soy sauce
2 tbsp lemon juice
2 garlic cloves, minced
2 tsp dried tarragon
2 tsp dried basil
1 tsp dried chives
1 tsp ground sage
1 tsp black pepper
1 (3 1/2 to 4 lbs)boneless pork loin roast
In a large oven roasting bag, combine the soy sauce, lemon juice, cloves, tarragon, basil, chives, sage, and pepper. Add the roast, seal the bag and turn to coat the roast. Place the bag in a shallow roasting pan; refrigerate overnight. Turn the bag several times.
When ready to cook, remove pan from refrigerator and place in a preheated 325 degree oven. bake for 2 to 2 1/2 hours or until a meat thermometer reads 160 degrees. Let stand 10 to 15 minutes before slicing.
Yield: 6 to 8 servings.
SWEET-AND-SOUR RED CABBAGE
12 cups shredded red cabbage
2 apples, peeled and sliced
1/4 cup Splenda granular
1/4 tsp ground cloves
1 bay leaf
3 tablespoons vinegar
1/4 cup water
1 tablespoon butter
pinch salt
In a large saucepan or Dutch oven place the cabbage over the bottom; layer the apples over cabbage. Combine the Splenda with the cloves; sprinkle over the apples. Add the bay leaf. Combine the vinegar with the water and pour over all. Slice the butter into thin pats and place over the top. Sprinkle with salt. Cover pan and bring to a boil; stirring occasionally. Reduce the heat to simmer and cook for approximately an hour. Uncover and continue to simmer for about a half hour or until the liquid is absorbed. Stir occasionally during this time. Before serving, remove bay leaf and discard.
VELVETY CHOCOLATE MOUSSE
3 oz unsweetened chocolate
1 cup 1% milk
1/4 cup egg substitute*
1/2 cup Splenda granular
1 tsp cornstarch
1 tsp orange extract
1/2 cup whipping cream
3 cups sliced fresh strawberries
In a medium heavy-bottom saucepan, place the chocolate and milk. Heat over a medium heat until the chocolate is melted; set aside.
In a small mixing bowl, stir together until blended the egg substitute, Splenda, cornstarch, and orange extract. Add to the chocolate mixture in the saucepan. Stirring constantly, cook over medium heat until the mixture 3 pr 4 minutes or until the mixture begins to thicken. Remove from heat.
Pour the mixture into a food processor or blender and blend or process very briefly, about 10 to 20 seconds, to make a more creamy texture. Pour mixture into a medium bowl and cover. Refrigerate for about 2 to 3 hours until cooled.
Whip cream until stiff and fold gently into the chocolate mixture. Refrigerate mousse overnight to set. (You may refrigerate up to 3 days.)
To serve, layer the mousse with the strawberries in 6 wine glasses or pretty fooded dessert dishes, beginning and ending with the mousse. If desired, top each with a dollop of whipped cream and a strawberry.
*May substitute 1 whole egg for the egg substitute.
Yield: 6 servings
Per serving: 210 calories, 17 g (10 sat)fat,5 g protein, 14 g carbs, 4 g fiber, 30 mg cholesterol, 50 mg sodium, 5 g sugar (milk and berries)
diabetic exchanges: 1 starch, 3 fats
Note: The above information is figured based on using egg substitute and without the whipped cream and strawberry garnish.
Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

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Soy-Based Meat And Dairy Alternatives

By Jen Scott

Many people making the shift to a vegetarian or vegan diet may be reluctant to try meat or dairy alternatives. Others simply do not realize the variety of products available to replace meat and dairy and still enjoy favorite foods like burgers, shakes, and cheese.
Meat alternatives are usually made from soy protein and other ingredients. These foods are not only of interest to vegetarians but are also of benefit to people who want to take advantage of the significant health benefits of soy. Soy protein products can be made to taste like meat. There are soy protein products that are naturally flavored to taste like beef, pork, chicken, and even fish. There are "veggie" burgers, hot dogs, and deli meats as well. These products vary in terms of how much they taste like the meat-based foods they are named after. Some taste remarkably like meat while others do not. In many cases, people like the new versions better, even if they do not taste like meat. There are also products, like Revival soy bars and shakes, which use a natural process to pack concentrated amounts of isoflavones (the compounds in soy that are credited with health benefits) found in into a single serving.
Of course, the most popular meat alternative is tofu. Tofu, which resembles soft cheese, is made when soymilk is curdled with a coagulant. By itself, tofu is rather bland, but it has an amazing ability to soak up flavors. It is used as an ingredient in many flavorful recipes, such as scrambled tofu, tofu casserole, tofu stir-fry, and tofu taco filling.
Meat alternatives are available frozen, canned, and dried. There are also fresh products, like tofu hot dogs and veggie burgers that can be cooked just like the meat-based varieties of these foods. Natural food stores and food coops have the widest selection of meat alternatives, but they are also increasingly available in mainstream grocery stores.
Soy can also be made into dairy alternatives, such as soymilk, soy cheese, and soy-based puddings and frozen desserts. There are also soy products made to resemble butter, cream cheese, and yogurt.
Soy products are an excellent source of protein, iron, and B vitamins. Some soy products are fortified with other nutrients as well. You may want to get more soy in your diet because of its nutritional benefits whether you are a vegetarian or not. There are many other soy products in addition to the wide variety of meat and dairy alternatives made from soy. These include soy oil, soy protein concentrate, textured soy protein, soy sauce, soy flour, and many other products that are used as cooking ingredients. You can also snack on soy nuts or crackers and soy butter. The possibilities are endless.
There are hundreds of delicious recipes, like the taco recipe below, that use tofu or soy as the main ingredient. Many other soy and vegetarian recipes can be found in the e-book Vegetarian Cooking, available at http://www.d-vegetarian.com.
Easy Tacos
1 (12-14 oz.) bag frozen or refrigerated precooked soy crumbles*
1 (1.25 oz.) envelope taco seasoning mix
3/4 cup water
flour tortillas or taco shells
Cook the soy crumbles until brown, then drain. Stir in taco seasoning and water and mix well. Continue heating until thoroughly hot. Serve ¼ cup filling in each tortilla or taco shell.
Yields 12 servings
Per ¼ cup serving: 46 calories, 6.5 g protein (4 g soy protein), 6 g carbohydrate, 0 g total fat (0 g sat fat), 290 mg sodium, 0 mg cholesterol, 1.5 g dietary fiber
*Morningstar Ground Meatless, Green Giant Harvest Burgers for Recipes and Lightlife Gimme Lean are a few of the soy crumble choices.

Jen Scott is author of the successful new site http://www.d-vegetarian.com, dedicated to educating people about the benefits of having a more vegetarian like lifestyle.

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Shoyu Chicken - The Best Shoyu Chicken Recipe

By KC Kudra

Shoyu chicken is a classic Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.
The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not require many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.
What is Shoyu?
This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.
Poultry and soy sauce dishes are very popular in various Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add another flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.
What you will need:

• 2 boneless chicken breasts
• 2 boneless chicken thighs
• 1/2 cup brown sugar or honey
• 2 cups chicken broth
• 1/2 cup shoyu
• 1 sliver fresh ginger
• 1 tablespoon sake

How to make it:
Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.
Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the finished dish. Serve the it garnished with green onions and with some steamed white rice.
What to Do with the Leftover Skin
You can discard the skin if you want to, else you can make a really delicious snack by cutting it into little pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a garnish or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight container for a day but then it will start to go soggy.

There are so many things you can do with boneless chicken, whether you want to try the above shoyu chicken recipe, an easy baked chicken rice recipe or even something like a homemade chicken parmesan recipe to impress your family.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Neurobehavioral actions of coumestrol and related isoflavonoids

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

Isoflavonoids are plant estrogens that are increasingly advocated as a natural alternative to estrogen replacement therapy (ERT) and are available as dietary supplements. In the study of Neurobehavioral actions of coumestrol and related isoflavonoids in rodents, posted in PubMed, showed that ten days of treatment with a 200-ppm coumestrol diet increased LH secretion in OVX wild-type mice, an effect opposite to the normal negative feedback effects of estradiol. No effects were observed in ER(alpha) knockout (ER(alpha)KO)-OVX females, indicating that coumestrol's action on LH was mediated through ER(alpha). Similar activational effects were observed for the isoflavone diet. The lordotic response to estrogen was significantly reduced by 2 days of treatment of OVX adult females with an isoflavone diet providing 13 ppm genistein and 33 ppm daidzein. One week of treatment with the same isoflavone diet produced an effect opposite to that of estradiol in the PVN, increasing ERbeta mRNA expression above control levels. These investigations show that, in spite of their preferential affinity for ERbeta, isoflavonoids act through both ER(alpha) and ERbeta. Moreover, their neurobehavioral actions were antiestrogenic, either antagonizing or producing an action in opposition to that of estradiol.

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Effect of bioactive compounds in lactobacilli-fermented soy skim milk on femoral bone microstructure

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

In the investigation with the use of lactobacilli-fermented soy skim milk as a nutritional supplement for 6 weeks for its anti-osteoporosis effect in 13-month-old female BALB/c aging mice, posted in PubMed, researchers found that dietary supplement with fermented soy skim milk can attenuate aging-induced bone loss in BALB/c mice and possibly lower the risk of osteopenia or osteoporosis in aging.

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Effect of probiotic-fermented, genetically modified soy milk on hypercholesterolemia

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

In the study of One hundred and twelve male Golden Syrian hamsters (Mesocricetus auratus) were randomly assigned into 14 groups of 8 animals each. Normal- and high-cholesterol experimental diets were supplemented with GM or non-GM soy milk with or without probiotic-fermentation for 8 weeks, posted in PubMed, researchers found that GM soy milk with or without probiotic-fermentation can improve hypercholesterolemia and reduce the risk of atherosclerosis, and is considered substantially equivalent to non-GM soy milk in terms of these bioactive functions.

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Soy and Hormonal effects

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


In the study of Hormonal effects of soy in premenopausal women and men, posted PubMed indicated that Soy and isoflavone consumption does not seem to affect the endometrium in premenopausal women, although there have been weak estrogenic effects reported in the breast. Thus, studies in women have mostly been consistent with beneficial effects, although the magnitude of the effects is quite small and of uncertain significance. Only three intervention studies reported hormonal effects of soy isoflavones in men. These recent studies in men consuming soyfoods or supplements containing 40--70 mg/d of soy isoflavones showed few effects on plasma hormones or semen quality. These data do not support concerns about effects on reproductive hormones and semen quality.

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Soy Milk Consumption and serum d-dimer

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

In the study to evaluate Soy Milk Consumption, Inflammation, Coagulation, and Oxidative Stress Among Type 2 Diabetic Patients With Nephropathy, posted PubMed, showed that Soy milk consumption could decrease serum d-dimer level among type 2 diabetic patients with nephropathy. However, markers of inflammation and oxidative stress did not change following soy milk intake among these patients.

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Soy and breast density

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

In a study of Dietary phytoestrogen intake and mammographic density -- results of a pilot study, posted in PubMed, researchers indicated that out of the 505 randomly selected women, 317 (63%) returned the questionnaire and 310 (61.4%) women provided informed consent to collect mammograms. Dietary intake of seven women with dense patterns (DY) was compared with 47 women without dense patterns. A high dietary intake of fibre (p-value = 0.008) and secoisolariciresinol (p-value = 0.043) is inversely associated with non-dense breast patterns. This is also observed for a high dietary intake of soy-products (p-value = 0.004) and, in tendency, genistein (p-value = 0.069). After adjustment for energy intake and age the groups of dense and non-dense mammographic patterns were different regarding the intake of carbohydrate (p = 0.032), soy-products (p = 0.020), fibre (p = 0.046), and secoisolariciresinol (p = 0.027). - Our results suggest an inverse association between dietary lignan intake and breast density, similar to the findings for isoflavones.

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lignans and isoflavones and breast cancer risk

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

In the study to investigate whether phytoestrogen intake is associated with reduced breast cancer risk, using a novel phytoestrogen database, posted in PubMed, researchers found that lignan intake was associated with a reduced breast cancer risk (Q5 vs. Q1 MVOR: 0.81, 95% CI: 0.65, 0.99); however, following stratification by BMI, this reduction in risk was statistically significant only among overweight (BMI > 25) women. Total phytoestrogen intake was also associated with a risk reduction among overweight women only. Among pre-menopausal women, total phytoestrogen intake was associated with a significant reduction in breast cancer risk among overweight women only (Q5 vs. Q1 MVOR: 0.51, 95% CI: 0.30, 0.87). Among post-menopausal women, no statistically significant association was observed between breast cancer risk and isoflavones or lignans.

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Soy and bone mineral density (BMD) in women aged 30-40

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

In the study to investigate the effect of soy isoflavones intake on the maintenance of peak bone mass in a cohort of 132 women aged 30-40 years who were followed up for 3 years, posted in PubMed, researchers found that soy isoflavones consumption was categorized as quartiles of intake. there was a significant difference in the SBMD individual regression slopes between women belonging to the fourth and first soy isoflavones intake quartiles. The positive effect of soy isoflavones on SBMD remained after adjusting for age and body size (height, weight, and bone area). Multiple linear regression analysis including the other known covariates (lean body mass, PA, energy adjusted calcium, and follow-up time) showed that soy isoflavones, together with these variables, accounted for 24% of the variances of the SBMD individual regression slope. This longitudinal study shows that soy intake had a significant effect on the maintenance of SBMD in women aged 30-40 years.

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Antihyperglycemic effect of biochanin A, a soy isoflavone

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

In the evaluation of Antihyperglycemic effect of biochanin A, a soy isoflavone, on streptozotocin-diabetic rats, posted in PubMed, indicated that Oral administration of biochanin A (10mg/kg body weight) or glibenclamide (600 μg/kg body weight) in 0.5% dimethyl sulfoxide, for 45 days, prevented the above changes and improved towards normality. In addition, protection against body weight loss of diabetic animals by biochanin A was also observed. No significant effect was observed in normal rats treated with biochanin A (10mg/kg bodyweight). These results showed that biochanin A has potential antihyperglycemic activity at a dose of 10mg/kg bodyweight in streptozotocin induced diabetic rats.


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Soy and the exercise-induced inflammatory response

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

In the study of Soy and the exercise-induced inflammatory response in postmenopausal women, posted in PubMed found that results from our study do not support the notion that 4 weeks of daily soy milk ingestion can attenuate systemic elevations in markers of inflammation or oxidative defense. However, data do suggest that the downhill-running protocol utilized in this study can be effective in altering systemic markers of inflammation and oxidative defense enzyme activity, and that the ingestion of soy may help prevent fluctuations in plasma TNF-alpha.

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Soy consumption alters endogenous estrogen metabolism

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

In the study to investigate whether Soy consumption alters endogenous estrogen metabolism in postmenopausal women, posted in PubMed, showed that Compared with the soy-free baseline and very low isoflavone control diet, consumption of 65 mg isoflavones increased the urinary 2/16alpha-(OH) estrone ratio, and consumption of 65 or 132 mg isoflavones decreased excretion of 4-(OH) estrone. When compared with baseline values, consumption of all three soy diets increased the ratio of 2/4-(OH) estrogens and decreased the ratio of genotoxic: total estrogens. These data suggest that both isoflavones and other soy constituents may exert cancer-preventive effects in postmenopausal women by altering estrogen metabolism away from genotoxic metabolites toward inactive metabolites.

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How to Make Vietnamese Dipping Sauce for Vegetarians?

By Lena Ho

Vietnamese dipping fish sauce is staple of Vietnamese cuisine. But what about Vietnamese vegetarians, how to you fix up a good tasty sauce for some Asian vegetarian dishes, some wonder? What would we use as a dipping sauce? Here comes the answer: Soy Lime Dipping Sauce - Nuoc Tuong Pha. This sauce is specifically used for the Vietnamese spring rolls with mushroom and tofu, a version of spring rolls for vegetarians. This sauce is also served for vegetarian dishes, and served to people who prefer soy sauce over fish sauce.
Recipe for Soy Lime Dipping Sauce - Nuoc Tuong Pha
1 clove garlic
1 fresh Thai bird chili
2 1/2 tbsp sugar
1/3 cup soy sauce, preferably Chinese style
2 - 2 1/2 tbsp fresh lime juice
1/4 cup water, or to taste
Cut the garlic and chilies into thin slices and place them in a mortar with sugar and pound into a paste. (You can also mince the garlic and chili by hand using a chef knife, make sure to mince it very well.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight lidded jar.
Makes about 1 cup
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Soy isoflavones on estrogen and phytoestrogen metabolism

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

In the abstract of Effects of soy isoflavones on estrogen and phytoestrogen metabolism in premenopausal women, posted in PubMed, indicated that Compared with the control diet, increased isoflavone consumption decreased urinary excretion of estradiol, estrone, estriol, and total estrogens, as well as excretion of the hypothesized genotoxic estrogen metabolites, 16alpha-hydroxyestrone, 4-hydroxyestrone, and 4-hydroxyestradiol. Of importance are the observations of a significant increase in the 2-hydroxyestrone/16alpha-hydroxyestrone ratio and a decrease in the genotoxic/total estrogens ratio. These data suggest that soy isoflavone consumption may exert cancer-preventive effects by decreasing estrogen synthesis and altering metabolism away from genotoxic metabolites toward inactive metabolites.

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Soy and Neurobehavioral effects

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

In the study of Neurobehavioral effects of dietary soy phytoestrogens, posted in PudMed, showed that
consumption of dietary phytoestrogens resulting in very high plasma isoflavone levels (in many cases over a relatively short interval of consumption in adulthood) can significantly alter sexually dimorphic brain regions, anxiety, learning and memory. The findings of these studies identify the biological actions of phytoestrogens, specifically isoflavones and their metabolites, found in animal soy-containing diets on brain and behavior and implicate the importance of phytoestrogens given the recognized significance of estrogens in brain and neural disorders, such as Alzheimer's disease, especially in women.

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Soy and hormonal action and brain plasticity.

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

In the review of the use of phytoestrogens (isoflavones) as 'natural' remedies has gained prominence. Isoflavones are estrogen mimics that bind estrogen receptors and act like natural selective estrogen receptors modulators, posted in PubMed, indicated that altering the isoflavone content within diet significantly affects both the sexually dimorphic nucleus of the preoptic area (a structure that is larger in males than in females) and the anteroventral periventricular nucleus (a structure that is larger in females than in males). Specifically, when animals were switched from phytoestrogen-rich to a phytoestrogen-free diet the volume of the sexually dimorphic nucleus of the preoptic area was decreased in males (no alterations were detected in females). Conversely, when the anteroventral periventricular nucleus was examined, volume changes were recorded in males and females opposite to the patterns observed for the sexually dimorphic nucleus of the preoptic area. Given the practical limitations of examining the effects of dietary phytoestrogens in the human brain, it is important to establish comparative data sets to elucidate phytoestrogen's hormone action and potentially its beneficial brain health effects.

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Weight loss without losing muscle mass

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

In the study of Weight loss without losing muscle mass in pre-obese and obese subjects induced by a high-soy-protein diet, posted in PubMed, researchers found that In all, 83 subjects completed the 6-months study. BMI dropped highly significantly in all groups (LE-G: -2.2+/-1.43 kg/m(2); SD-G: -3.1+/-1.29 kg/m(2); SD/PA-G: -3.0+/-1.29 kg/m(2)). Subjects in the SD-G and in the SD/PA-G lost more weight during the 6-months study (-8.9+/-3.9; -8.9+/-3.9 kg) than did those in the LE-G (-6.2+/-4.2 kg), and had a greater decrease in fat mass (-8.8+/-4.27; -9.4+/-4.54 kg) than those in the LE-G (-6.6+/-4.59 kg). In contrast, no significant intraindividual or between-group changes in the fat-free mass were seen. In all groups, metabolic parameters showed an improvement in glycemic control and lipid profile and suggested that a high-soy-protein and low-fat diet can improve the body composition in overweight and obese people, losing fat but preserving muscle mass.

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Soy isoflavones and exercise to improve physical capacity

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

In the investigation of Soy isoflavones and exercise to improve physical capacity in postmenopausal women, posted in PubMed, researchers found that after 6 months of training, exercise produced 49% and 23% increases, respectively, in leg press and bench press 1RM (p ≤0.01). Leg relative strength and muscle quality increased by more than 50% (both p <0.01), while muscle mass index increased by 7% (p <0.05) in both exercise groups only. Conclusion Exercise training can improve muscle tissue strength, function and quality in sedentary postmenopausal women. Isoflavones, irrespective of exercise, did not produce changes in these variables. From a clinical perspective, these results suggest that overweight women could reduce the risks of mobility impairments, even in the absence of weight loss, by following a sound exercise intervention that includes both resistance and aerobic training at a high intensity.

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Easy Teriyaki Chicken Recipe

By Brandy Summers

Tangy, sweet flavorful chicken is so easy to make and it goes great with rice.
1 ( 3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Directions
Rinse chicken halves, and pat dry with paper towels. Place chicken, cut side down, in a 9x13-inch baking dish. In a medium bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well. Pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees.
Bake chicken, uncovered, for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
Jamaican Jerk Chicken
You don't have to take a trip to the islands in order to enjoy this spicy Jamaican treat. This recipe features jalapeno peppers, fresh ginger and soy sauce.
1/2 green onion, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ( 2 to 3 pound) whole chicken, cut into pieces
Directions
In a bowl, combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.
Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.
Savory Chicken Marsala
The addition of Marsala wine makes this chicken extra special.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves , pounded 1/4-inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry.
Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

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Soy isoflavone equol and Acute colitis

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

In the study of Soy isoflavone equol perpetuates dextran sulfate sodium-induced acute colitis in mice, posted in PubMed, researchers indicated that Equol severely perpetrated dextran sulfate sodium (DSS)-induced colitis as evaluated by the weight loss. Production of the anti-inflammatory cytokine, IL-10, from T cells was decreased in the equol-treated mice. The results show that the soy isoflavone, equol, played an important role in the inflammatory response in the gastrointestinal tract.


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Novel soy protein wound dressings with controlled antibiotic release

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

In the observation of Novel soy protein wound dressings with controlled antibiotic release: mechanical and physical properties, posted in PubMed, researchers suggested that the gentamicin release profile exhibited a moderate burst effect followed by a decreasing release rate which was maintained for at least 4 weeks. Diffusion was the dominant release mechanism of gentamicin from cross-linked SPI films. Appropriate selection of the process parameters yielded SPI wound dressings with the desired mechanical and physical properties and drug release behavior to protect against bacterial infection. These unique structures are thus potentially useful as burn and ulcer dressings.


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Soy protein and antibiotic release, bacterial inhibition and cellular response

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


In the study of soy protein isolate (SPI)  as a matrix for wound-dressing applications, posted in PubMed, found that The cytotoxicity and in vitro biocompatibility of these films were also examined. The gentamicin release profiles exhibited a moderate burst effect followed by a decreasing release rate, which was maintained for at least 4 weeks, thus enabling a suitable bacterial inhibition effect. The materials released from the films during an indirect cytotoxicity test were found to be safe, except for a slight inhibitory effect in the presence of high concentrations of glycerol. The biocompatibility test showed confluent cell cultures in close proximity to the SPI films.


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Equol status and blood lipid profile and Soy products

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

In teh study to show whether equol status determines the effectiveness of soy foods to lower LDL cholesterol and to raise HDL cholesterol, posted in US National Library of Medicine National Institutes of Health, showed that Soy foods reduced serum LDL cholesterol equally in both equol producers and nonproducers. However, in equol producers, ~35% of our study population, soy consumption had the added cardiovascular benefit of maintaining higher HDL-cholesterol concentrations than those seen in equol nonproducers. This trial was registered at clinicaltrials.gov as NCT00877825 (study 1), NCT00516594 (study 2), and NCT00256516 (study 3).

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Vegetarian Breakfast Recipes and Menu Ideas

By Donna J Jones

Breakfast is my favorite meal of the day. On a nice lazy Saturday, or Sunday, I like to get up and cook a nice brunch for everybody. Since I have become a vegan/ vegetarian due to food allergies, I have had to rearrange my menus, and redo my favorite recipes. These recipes are so fast and easy, and they are all very tasty.
Here is a typical items you can include for your vegetarian/ vegan breakfast menu:
Hash browns
chocolate pancakes
very berry oatmeal
various fresh fruits
altered biscuit recipe
juice
soy or almond milk
Don't forget, you can make several kinds of baked breakfast items by substituting milk for soy or almond milk. I do this often when I make biscuit.
When I make hash brown, I do not peel my potatoes. I have a little scrub brush that I use just for food, and I thoroughly wash the potatoes with that. Then, I shred them. I mix in a little olive oil, salt and pepper and that's it. I have made an herbal version before with some rosemary and oregano added. It was quite tasty. Then, you heat up some vegetable oil in a pan and place a few heaps of potato shreds in a circle. You can see the sides of the bottoms start to brown, then you take spatula and flip them over.
For the chocolate pancakes here's my recipe:
1 C all purpose flour
1 tsp sugar
2 tsp baking powder
1 C soy or almond milk
1 tsp vanilla extract
1 TBS vegetable oil
2 TBS margarine
2 oz 100% cocoa
1. In one bowl I mix the first three ingredients.
2. In another small bowl I put the margarine and chocolate pieces. Melt the margarine and cocoa together, then stir till smooth.
3. Add the milk, margarine mixture, oil, and vanilla extract and stir till it is all incorporated but still slightly lumpy.
4. Then I cook them on a lightly greased, or buttered pan.
Oatmeal is such an easy breakfast. I buy a huge tub of instant 1 minute quick cook oatmeal. I don't ever measure anything out, I just add whatever I want to my hearts content. I pour some oatmeal in my bowl, add a little salt, a little sweetener of my choice, top it off with frozen or fresh fruit, and some cinnamon. Then I pour in some soy or almond milk until the grains are covered. I then microwave the bowl for about 2 minutes. I take it out, stir it, and I have a delicious nutritious meal, in about 3 minutes from start to finish!

This article was written by Donna Jones, author and artist. Visit her blog at http://begrudginglyvegan.blogspot.com for more recipes and other helpful tips.

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Soy protein in the management of hyperlipidemia

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

In the study to review the effects of soy on blood lipids and to provide guidance on the clinical relevance of soy's health effects with respect to hyperlipidemia,  posted in US National Library of Medicine National Institutes of Health, indicated that Soy can improve blood lipid parameters in both normocholesterolemic and hypercholesterolemic subjects, although the use of soy alone may not allow patients with hyperlipidemia to achieve target lipid parameters, as indicated by the National Cholesterol Education Program. Further study is warranted for the use of soy in combination with traditional hyperlipidemic medications.

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Soy isoflavones and plasma lipids in normocholesterolemic and mildly hypercholesterolemic

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

In the study to examine the effects of soy isoflavone consumption on plasma concentrations of triacylglycerol, apolipoprotein (apo) A-I, apo B, lipoprotein(a), and total, LDL, and HDL cholesterol and on LDL peak particle diameter in normocholesterolemic and mildly hypercholesterolemic postmenopausal women,  posted in US National Library of Medicine National Institutes of Health, found that Consumption of isoflavones as a constituent of ISP resulted in small but significant improvements in the lipid profile in normocholesterolemic and mildly hypercholesterolemic postmenopausal women. Although the effects were small, it is possible that isoflavones may contribute to a lower risk of coronary heart disease if consumed over many years in conjunction with other lipid-lowering strategies.

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Enhanced antioxidative activity of soybean koji

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


In the study to evaluate the soybean koji fermented with various GRAS filamentous fungi, including Aspergillus sojae BCRC 30103, Aspergillus oryzae BCRC 30222, Aspergillus awamori, Actinomucor taiwanensis and Rhizopus sp,  posted in US National Library of Medicine National Institutes of Health, showed that depending on starter organism, various extents of mycelia propagation (35.23-86.29 mg/g koji) were noted after 3 days of fermentation. Total phenolic content increased in soybean after fermentation. Koji also displayed enhanced antioxidative activates in comparison with the non-fermented soybean. Among the five kinds of koji tested, those fermented with Asp. awamori exhibited the highest levels of DPPH-free radicals scavenging activity, Fe2+-chelating ability and reducing power. The DPPH-free radicals scavenging activity and Fe2+-chelating ability of this soybean koji was ca. 8.9 and 6.7 fold that of the control. Analysis of the dose-response effect also revealed that before reaching a threshold point, there is a linear relationship between increases in antioxidative activity and increases in the concentration of the koji extract.

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Quality, antioxidative ability, and cell proliferation-enhancing activity

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

In the study to examine the 3 potential culture mediums in the fermentation of black soybean and the fermented black soybean broths for the examination of amino acid composition, total phenolics content, flavonoids and anthocyanins contents, the antioxidant properties, and cytotoxicity, posted in US National Library of Medicine National Institutes of Health, indicated that the fermented black soybean broth, fermentation III, have the most abundant essential amino acid (79.77 mg/g), phenolics (19.33 mg/g), flavonoids (46.01 mg/g), and anthocyanins (1.06 mg/g). Besides, all of the fermented black soybean broths exhibited the significant antioxidative abilities with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect, reducing power and ferrous ion chelating effect. In addition, the fermented black soybean broths demonstrated the cell proliferation-enhancing activity in Detroit 551 cells. The cells were augmented up to the maximum value of 183.6% (compared with control) at 10 mg/mL of the fermentation I. Therefore, the different supplemental culture medium fermented black soybean broths may be used as a functional ingredient in the products of nutritional drinks and health foods. PRACTICAL APPLICATION: The present study illustrated the potential of various supplemental culture medium fermented black soybean broths in the application of functional ingredient for nutritional drinks and health foods.

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