Shirataki Tofu Noodles

Posted by Chantel M. Recipe contributed By Mike McCormick 
 

Why should you eat Shirataki Tofu Noodles? Because you want to feel full while getting lean. The worst part of any diet is food deprivation. It's difficult to avoid and deprive yourself of great tasting food. What's worse in my opinion is staying away from large quantities of food, when you're hungry! The constant deprivation leads to thoughts and cravings over huge meals of pizza, ice cream and peanut butter. Or if you're smart and simply watch calories and allow yourself small amounts of your favorite foods, then maybe you only day dream of huge meals at an all you can eat buffet. But Shirtaki Tofu Noodles can solve these problems for you and lead you to fat loss success.
Here's how shirtaki tofu noodles can help you. Shirataki noodles contain almost no calories, and they have a similar taste and texture to spaghetti pasta noodles. So you feel like you are eating tons of carbs (especially helpful to any Atkins low carb style dieters) but you are only eating a couple grams of carbs and very few calories.
Shirataki Noodles blow pasta out of the water when it comes to fat loss. When I'm really hungry I eat two packages with veggies and chicken covered in red sauce. Two packages is one pound of noodles. But it's only 80 calories. That's right 1 pound of food and only 80 calories. A 4 oz serving of Shirataki noodles is 20 calories. If you ate a pound of whole wheat spaghetti noodles (you would be very full) and you would have consumed 1,600 calories. I eat Shirataki noodles because I can eat a huge amount of food feel satisfied, but continue to get leaner and lose body fat. Plus you can eat them with whatever you like. Plus two packages only costs about $3.00. I buy my Shirataki Tofu Noodles at Whole Foods for $1.50 a package which is pretty cheap.
You should try them. They are great and will help you to fat loss success. You will feel stuffed when you eat them but consume hardly any calories. Plus the illusion of eating carbs takes away the desire to binge on bread and pasta and ruin your weight loss if you are a low carb dieter.

Check out http://www.papastarhealth.com for more tips, tricks, workouts, and diet exercise advice!

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Dietary trial in prostate cancer

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

In the study to elucidate the effect of diet and comprehensive lifestyle changes on cancer risk, by conducting a randomized, prospective clinical trial on men with clinically localized prostate cancer who have selected "watchful waiting" as primary therapy, posted in PubMed, researchers found that patients in the intervention group are asked to eat a low-fat, soy-supplemented vegan diet and take part in stress management, psychosocial group support, and exercise programs. After 1 year, adherence to all four interventions was greater than 80%, and no deaths or adverse outcomes have occurred. To date, we have collected prostate-specific antigen and endorectal magnetic resonance imaging and spectroscopy data on 63 patients (34 control and 29 intervention).

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Easy Tofu Recipe to Brighten Your Vegetarian Cooking

Posted by Chantel M. Recipe contributed By Tricia Craggs

Tofu Spaghetti
Nothing can bring home that wonderful taste of Italy like a good helping of home cooked spaghetti. Perhaps you have found that spaghetti at your local restaurant or Olive Garden style chain just isn't quite what the doctor ordered. The store bought brands are even worse -. watery and weak! Of course, for those of us wishing to add spaghetti into our vegetarian lifestyle, the choices can be even more depressing. Unless you favor tomato water as the sauce for your noodles, the absence of ground beef can really make a difference in the taste of your homemade spaghetti sauce. Thankfully, with the substitution of tofu, homemade spaghetti sauce can retake its place in the healthy vegetarian diet. Here is one recipe you can use to liven up your vegetarian dinner, and enjoy a delicious spaghetti meal without watering down your sauce.
Ingredients:
3 tablespoons olive oil
2 tablespoons roasted garlic
1 lb tofu
Two 28 oz cans crushed tomatoes
Two 6 oz cans tomato paste
1 teaspoon black pepper
1 teaspoon oregano
1 tablespoon salt
½ teaspoon thyme
1 tablespoon basil
1 tablespoon sugar
Thin spaghetti noodles
Begin by placing a skillet on a medium heat eye, with your olive oil and roasted garlic in the center. Allow this mixture to heat up, stirring until it begins to sizzle. At this point, add your tofu and allow it to cook and soak in the mixture, stirring and chopping the tofu as you cook. Once the tofu is fully cooked, drain it in a colander and dump the ground cooked tofu into a pot. Add to the tofu your tomato paste and crushed tomatoes, along with the pepper, oregano, salt, thyme, basil, and sugar. Stir this mixture up thoroughly and turn the heat on the eye down to almost low. Place the pot on the eye and allow the mixture to heat up and simmer for at least thirty minutes. The longer the better. Boil your noodles according to the directions on the box, strain them, and your spaghetti is ready to serve. Should serve three to four individuals. Serve with garlic bread if desired.
Hopefully you will enjoy this recipe, and the joys of cooking with tofu can be apparent to you and your family. Many wonder if the switch to a vegetarian lifestyle will lead to a limited choice in flavors and delicacies, but this recipe and others at Easy Tofu Cooking [http://www.easytofucookery.com], serve as proof that with tofu, the limits are endless. Happy cooking, and enjoy yourself!

For more Tofu pasta recipes [http://www.easytofucookery.com/category/tofu-recipes-pasta-dishes/] and tips for making the most of the health benefits of introducing Tofu into your diet, visit Tricia's website at [http://www.easytofucookery.com]

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Effects of natural S-equol supplements on overweight or obesity and metabolic syndrome in the Japanese

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health   
In the study of the effects of a natural S-equol supplement on metabolic parameters associated with overweight or obesity and metabolic syndrome, posted in PubMed, found that equol non-producers comprised 67.9% of the overweight or obese subjects. The ratio of equol non-producers in this overweight or obese subject group was higher than the previously reported ratio of equol non-producers (approximately 50%) in the general population. Compared with the placebo group, intervention with natural S-equol led to a significant decrease in HbA1c, serum low-density lipoprotein-cholesterol (LDL-C) levels, and CAVI score. Furthermore, the effect was more prominent in the subgroup of female equol non-producers.

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Turn the Winter Blues to Winter Woo-Hoos

 Posted by Chantel M. Article contributed By Mica Kerkdijk 
 

Oh no, the winter blues. I've enjoyed the winter wonderland during the holiday season and now comes reality. Short days and, brrrr, cold nights. Grumpy would have been a good nickname for me during my first winter in Holland. It is now my second winter here and I am learning to deal with the whole winter experience. How?
Go out and walk
When the sun is out, so am I! I get all wrapped up and invite our dog out for a long walk to be able to soak up the sun's rays and get my (oops, I mean our) dose of Vitamin D. Hey, even our beloved pets need the sun and exercise! By the time we're back home, we both have a sunnier disposition. Try it!
When the weather's bad, and you just want to stay in, light exercises help cure that depressing feeling you have lurking inside you.
Skin care during winter
All skin types go dry during the winter months. Even the oiliest of skins! Since not all of us can fly south for the winter, we need to be armed to combat the drying effects of winter on our skin such as fine lines, crow's feet (oh no!) and flaky skin (not pretty). So be prepared.
Keep the skin moisturized by doing simple things like:

• Drink enough water daily to keep the body hydrated.
• Switch to a lotion-based cleanser for the winter.
• Use a toner that is low in alcohol content. Alcohol dries the skin!
• Seaweed does wonders to the skin so I suggest pampering your face with a seaweed mask.
• Our lips have a tendency to get chapped due to the dry air, so keep a lip balm within handy reach.

For the body, a relaxing or rejuvenating massage or a seaweed bath brings back the moisture to our winter skin.
Miso hungry
Winter is a great time for soup. I keep a pack of miso in the fridge so I can easily cook up a bowl of miso soup when I'm in the mood for it.
My sisters and I grew up spending summer vacations in Japan and fell in love with the soup at a young age. There are 2 reasons I love miso: I know it's good for the body and it takes me back to those lovely summers in Japan. Here's our recipe of miso soup to beat the winter blues.
Throw a Winter Blues party!
Invite a few friends over and enjoy the winter afternoon with good company. Prepare light soups and mini-sandwiches, thirst quenching drinks (winter air is very dry) and some fun activities!
How about moisturizing facials, seaweed masks, invigorating foot massages? Listen to soothing music all throughout the afternoon. Hmm, Hawaiian music or Bosanova would set the mood for that sunny feeling.
Fun, healthy activities shared with good friends is a sure remedy to turn the blues this winter to winter woo-hoos!

Mica's journey to natural health began when she was fed up with trying all sorts of medicines to get rid of allergies and sinusitis. Through improved health habits and making seaweed a part of her lifestyle, she can finally stop and smell the roses... minus the sneezing. Her enthusiasm for natural health has led her to write for Ocean Vegetables together with two sisters, Rissa and Pinky, both based in Asia. Mica Kerkdijk lives in Holland with her husband and two teenage boys. For more information on health tips and seaweed, visit Ocean Vegetables.

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Grilled Orange Miso Glazed Salmon - A Salmon Dish With an Attitude

Posted by Chantel M. Recipe contributed By Kathleen Ford 

Miso is a traditional Japanese seasoning made by fermenting soya beans, with salt and the kojikin fungus sometimes fermented rice or barley is mixed with the soya breans. Once fermented miso is a salty thick spread a condiment used to flavour the pickled vegetables, or meats.
It is mixed with dashi, the staple Japanese soup broth to make a soup called Misoshiru. Miso is important to Japanese food for its taste but it is also nutritious as it is high in minerals and vitamins. How it is fermeted affects its taste, acidity and colour, it may be red or brown and it can be fruity, or earthy, salty sweet or savoury.
Robust meats dishes can be left in the marinade for twenty four hours, but the acidity of this marinade tends to cook the fish. If you would prefer to barbecue this it is perfect on the barbecue. or baked in the oven.
Grilled Orange Miso-Glazed Salmon
Ingredients
2 salmon fillets
Marinade
2 tablespoons miso paste
1/4 cup freshly squeezed orange juice
2 teaspoons light soy sauce
1 tablespoon sake
1 teaspoon good quality sesame oil
1 teaspoon grated fresh ginger
black pepper to taste
Method
Place all the marinade ingredients into a bowl. Open up the salmon and remove any pin bones with tweezers. Place the salmon in the marinade and leave for half an hour. Fry the salmon skin side down until it is crisp and then turn the fish over and gently fry for about five minutes until the fish is just cooked. Take care not to over cook the fish as it will dry out.

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.
Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.
Read my introduction to Italian food and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily. Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.
Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavorsome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.
Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make them.
Feel free to reprint any of my articles simply use a citation. Thanks Auntie Katkat.

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Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations

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

In the review to assess the varying effects of fermented and non-fermented soy intake on GC risk in Japanese and Korean populations, twenty studies assessing the effect of the consumption of fermented soy food on GC risk and 17 studies assessing the effect of the consumption of non-fermented soy food on GC risk were included, posted in PubMed,  researchers showed that show that a high level of consumption of non-fermented soy foods, rather than fermented soy foods, is important in reducing GC risk.

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Functional effects of Japanese style fermented soy sauce (shoyu) and its components

Posted by Chantel M. research contributed by US National Library of Medicine National Institutes of Health   
According to the study by Kataoka S at the Quality Assurance Department, Kikkoman Corporation suggest that shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the main raw materials of soy sauce, are allergenic foods. However, recent studies by enzyme-linked immunosorbent assay showed the absence of soybean and wheat allergens in soy sauce. posted in PubMed,

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Grilled Miso Salmon - Eating Well For Your Diet

Posted by Chantel M. Article contributed By Sherry Haynie 

Some people might ask "What exactly is miso?" It is one of a traditional Japanese seasoning produced by fermenting rice, soybeans or barley, with salt and fungus. The result of fermentation is a thick paste used in sauces and spreads. This is high in protein and rich vitamins and minerals. That is the reason why miso plays an important role in helping us on our diet. It is not really hard to find this seasoning for you can find it in some markets. You could also try using this as an ingredient for the marinade in the recipe below.
Another ingredient that you would be using is mirin. It is a sweet rice wine that can be used to add a nice touch to your grilled food. This can very well replace sugar and soy sauce.
Ingredients:
1/2 cup mirin
1 tablespoon yellow miso
2 tablespoons fresh chives or green spring onion tops, minced
1 tablespoon low-sodium soy sauce
1 teaspoon tahini
1 teaspoon fresh ginger, minced
4 (5 ounces each) salmon fillets, skin removed
2 tablespoons chopped fresh cilantro, fresh coriander
1 teaspoon sesame seeds, toasted
Cooking the Food:
1. In a bowl, mix mirin, chives, miso, low-sodium soy sauce, tahini and ginger. Combine them all together until all of the ingredients are evenly mixed. Once done, put the fish on a shallow baking dish or any container. Add the marinade on the fish; put a cover and put it in the refrigerator for at least 1 to 2 hours, depending on how strong the taste of the fish you would like.
2. Prepare your grill (clean it first before using). You can either choose the electric, common or gas grill; whichever you want that suits you. For the electric or gas grill, turn it to high heat. After the grill has been heated up, remove the fish from the marinade and pat dry. Discard of the excess marinade since you would not need it anymore.
3. On the grill, place each of the fillets separately so that you can turn them easily. Carefully turn them by using a spatula. When you see grill-marks, firm to the touch and opaque in the center of the fillet, then your cooking is done. Approximately, the cooking time would be 4 to 6 minutes on each side of the fillet.
4. After all are cooked, transfer it to a clean plate. Add or brush some cilantro and sesame seeds.
Handle the fish with care when cooking since these types are fragile and needs careful hands in preparation. You can diminish your sodium intake by using less salt and soy sauce. Add some side dish if you want, preferably grilled vegetables. There is no prohibition when eating the right foods, but you have to maintain a healthy diet if you want to be fit. Eating the right amount and doing some exercise even short while could help you in dieting. You can look forward to your successful diet regimen.

Sherry Haynie is a health and fitness enthusiast who is fond of writing about food and diet, and also topics such as chicken on the grill and corn grilling basket.

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Learn to Make Japanese Miso Soup

Posted by Chantel M. Recipe contributed By Kenny Lee Jr

If you have been eating at Japanese restaurants, you may have wondered how to duplicate the tasty and healthy Miso Soup you have enjoyed there. Here is the proper way to make it as I learned from a great Japanese cook.
You can now have this delicious hot soup in your home any time you want. You will most likely find that it tastes as good or better than at your favorite restaurant.
First you have to locate the right ingredients and that will require going to the right grocery store. You need to look up where the closest Oriental Grocery or Japanese Grocery is located.
When you visit this establishment, go to the refrigerated section and purchase a small tub of Miso. There should be a selection of different types of Miso paste. If possible try to buy a light or medium colored variety for your first soup. It should cost about five dollars and have about a half pound of Miso paste in it. This will keep you in Miso soup for a while and you will also find that Miso is great for other recipes in the future.
Find fresh Tofu in the refrigerated area also and buy a small tub. I usually buy the firm variety so that it does not crumble while in the soup. A nice thing about making Miso soup is that the entire recipe is really up to your taste and each cook has there own variables of each ingredient.
You also need to find or ask for "Negi". If that sounds strange, don't worry, that means scallion or green onion in Japanese. Buy a small bunch of Negi. You also need some "Wakame". Wakame is the tasty green leaf vegetable that you may have noticed before in Miso soup. It is a special sea vegetable, seaweed, if you will. Wakame can either be bought dried in a small couple oz packet, alternately you can purchase a small plastic package of about a quarter pound of salted fresh Wakame. Now you should find a small package of fresh Shiitake mushrooms.
Finally buy some "Dashi", this can come in teabags that contain the Dashi. It is a very mild and tasty fish stock flavoring. There usually is a big selection of types so you can ask someone at the grocery store which one they recommend.
If you read my article on making Japanese style rice, you could also pick up the correct rice to make that you can eat with your soup.
So, to make Miso Soup, here is your list of ingredients to buy and a description of each:

1. Miso Paste -- soybean paste
2. Dashi tea bags -- soup stock in teabag form.
3. Wakame -- seaweed, either dried or salted fresh is ok
4. Negi -- scallion
5. Shiitake -- mushroom
6. Tofu - soybean curd - this is an excellent source of protein, by the way.

Resist the urge to buy anything else right now because it is time to go home and make your first real Miso soup!When you are home, take out your Wakame and soak it in a bowl of water, you only need a teaspoon of flakes or if you have the salted variety take about a six inch strand. The quantities are to your taste. Completely wash out the salt in the fresh strand of Wakame and then put it in a fresh bowl of water to soak while you are cooking. Sometimes it actually is better to soak salted Wakame for an hour or longer so that it is more tender. I usually keep a soaked supply in my refrigerator and make more every few days. If you are short on time, cut the washed fresh salted Wakame into one inch pieces and boil it in the Dashi you are making as this works nicely to tenderize the Wakame.
Wash a few Shiitake mushrooms with water and discard the tough stems. Slice each mushroom into quarter inch strips. For the soup, the object is to boil a pot of water with a Dashi bag. Figure about a quart per 2 people but this is really something you can do by eye. Take your Shiitake mushrooms and add them to the soup. Boil gently 5 or 10 minutes to cook the mushrooms. Bring down the heat to a gentle simmer and add a couple tablespoons of Miso paste as per your taste. Remember how it tasted at the restaurant, use this as your guide to deciding how much Miso to add. You will have to stir the Miso paste a bit to dissolve it. A good trick to help dissolve the Miso is to put it into a strainer and rub it through into the soup. Taste your soup and make adjustments to the amount Miso as needed. Do not be concerned over ingredient amounts, just taste as you go and make your soup to your own taste.
OK, let the Soup continue to simmer gently and if you are soaking Wakame, drain it and slice it into one inch pieces. Put the Wakame in the soup and let it cook about 5 minutes.
Take about half the tub of Tofu and cut it into cubes. I always think it is fun to cube Tofu! Put the Tofu cubes into the soup and let it heat up for a minute or two but do not boil, just let it heat the Tofu.
Next, find your "Negi, do you remember what that is? Clean one stalk and with a very sharp knife and cutting board, finely slice it crosswise and put the Negi (scallion) aside for later.
That's it! You are done!
Serve the soup into small bowls and put some of the fresh uncooked Negi on the top of the soup right before you eat it.
I am now going to teach you one more useful Japanese word. If you remember it, you can definitely feel good saying it while you are eating something that is particularly wonderful.
Oishii!
You can pronounce it like this: Oyy Shee! 
It means delicious!

Kenny Lee Jr writes from personal experience on a wide number of topics. Food, Gardening, Boating, Cats, Guitar Playing, Fishing, Health, Computers and Real Estate. He enjoys sharing his knowledge. His latest website helps buyers locate hard to find products such as Blackout Curtains and Black Out Shades.
This site allows people to locate specialty products along with tips and useful information to help people make good buying decisions.

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Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

Posted by Chantel M. research contributed by US National Library of Medicine National Institutes of Health   
According to the study by Kataoka S at the Quality Assurance Department, Kikkoman Corporation suggest that shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the main raw materials of soy sauce, are allergenic foods. However, recent studies by enzyme-linked immunosorbent assay showed the absence of soybean and wheat allergens in soy sauce. posted in PubMed,

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Vegetarian Japanese Cooking - Free Recipe Tips

Posted by Chantel M. Recipe contributed By You Lin 

Japanese food is one of the healthiest foods in the world, and it is due mostly to the fact that Japanese cuisine involves a lot of vegetable dishes. Many people simply love Japanese food, and vegetarians are a great fan of their cuisine. Yet most people hesitate to try vegetarian Japanese cooking, for fear that it is difficult to prepare, or the ingredients will be hard to come by. But vegetarian Japanese cooking is very simple and easy to prepare, and here are some recipes to help you get started:
Miso soup is one dish that is never missed in Japanese meals. Served before eating, miso soup is a healthy starter that will surely whet your appetite. Preparing miso soup is easy, once you have the right ingredients. It is very rich in protein, vitamins and minerals, so this is a healthy alternative to many appetizers that we have grown accustomed to. Also, because of its rich taste, it complements almost any type of Japanese dish.
To make miso soup, you will need three cups of dashi, one fourth cup of red or white miso, a slice of tofu that is one inch long and a half inch wide, and two teaspoons of chopped green onions. Place the dashi in a saucepan and wait for it to boil. The miso, in a small sieve, should be placed on top of the dashi, then stirred and slowly pushed out. Do this until the miso is completely mixed into the dashi. Dice the tofu into cubes and put it into the soup. Garnish with the green onions, and if you wish, you may also add some wakame seaweed. Most Japanese restaurants do this, as it adds flavour and texture to the soup.
Vegetarian Japanese cooking starts with the miso soup; enjoy this before eating a meal, or in the morning, when you wake up.

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Seaweed and soy: companion foods in Asian cuisine and their effects on thyroid function in American women.

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health 
Twenty-five healthy postmenopausal women (mean age 58 years) completed a double-blinded randomized crossover study. Ten capsules (5 g/day) of placebo or seaweed (Alaria esculenta), providing 475 microg of iodine/day, were consumed daily for 7 weeks. A powdered soy protein isolate (Solae Co., St. Louis, MO), providing 2 mg of isoflavones/kg of body weight, was given daily during the last week of each treatment arm. On average, this provided 141.3 mg of isoflavones/day and 67.5 g of protein/day, posted in PubMed, indicated that Soy supplementation did not affect thyroid end points. Seven weeks of 5 g/day seaweed supplementation was associated with a small but statistically significant increase in TSH. Soy protein isolate supplementation was not associated with changes in serum thyroid hormone concentrations.

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Cooking Japanese - Real Taste of Home Healthy Cookbook Recipes

Posted by Chantel M. Recipe contributed By Nicole Robert 
 

Nowadays every one loves eating Japanese food. They seems to have a fascination with Japanese food, the way it is prepared into small little bite sized sushi, delicious grilled teriyaki, fresh salmon or cod fish in sashimi, the humble miso soup and soba noodles are jam-packed with nutrition and bursting with vitamins and minerals! The salmon and cod fish is high in omega 3, which is great for lowering cholesterol levels for a healthy heart. They provide the most optimum nutrition that our body daily needs. Every single dish is an art form packed with nutrition. It's simply ingenious!
The beautiful presentation and well-arrangement in Japanese food and the distinct taste of home recipes always fulfill one's appetite. However,eating out in Japanese restaurants does take a big chunk out of our budget. Cooking Japanese dishes by yourself is another alternative to save some money in the mean time to enjoy the real Japanese taste recipes from your own home.
Below are some Japanese taste of home healthy cookbook recipes which will definitely let you and your family enjoy a luxurious yet affordable dinner:
Tofu Dengaku
Japanese have a long history of eating miso-topped tofu. This nutritious dish came to be called dengaku, named for the wooden skewers on which it was sometimes cooked. These long skewers were reminiscent of the stilts worn in an ancient dance of the same name.
Making this dish is easy. First wrap the tofu with a clean dish towel. Put two plates on top of tofu leave aside to extract any excess moisture. Meanwhile, combine the 100g miso, 1 egg york, 2 teaspoons dashi, 2 teaspoons mirin and 2 teaspoons sugar in a bowl. Whisk until smooth. Preheat the grill, lightly brush the tofu blocks with little vegetables oil and grill until lightly brown. Thickly spread the miso mixture onto one side and sit under the grill again, miso side up for a few minutes or golden in color. Sprinkled with some sesame seeds and serve immediately.
Sake-glazed Salmon
Both savory and sweet often mingle in Japanese cuisine. These tender and juicy salmon slices are served with a lightly sweetened soy sauce and butter glazed. Usually serve with a vegetable side dish and a bowl of hot steamed rice.
You will need to have 500g salmon fillets lightly season with salt. Heat the oils in a frying pan and cook the salmon pieces with skin side down over medium-high heat. Cook about 3 minutes and reduce the heat to medium. Turn fish over and cook for further 2 - 3 minutes. Be careful not to overcooked the salmon. Remove the salmon from the pan, cover and set aside. Remove any excess oil from the frying pan, mix in butter, sake, soy sauce, mirin, sugar and ginger to the pan. Increase the heat and stir to dissolve the sugar. Bring to a boil and cook, stirring until slightly thickened. Drizzle the glaze over salmon.

If you also like me looking for Healthy Cooking Recipes to keep healthy and look years younger, click on the link to find more http://www.japanesecookingdiy.com/ now!

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Soy foods consumed at levels comparable to those in Asian populations

Posted by Chantel M. research contributed by US National Library of Medicine National Institutes of Health
In the study of review, covering epidemiological studies that the impact of soy consumption in breast cancer patients on recurrence and mortality, posted in PubMed, researchers showed that soy foods consumed at levels comparable to those in Asian populations have no detrimental effects on risk of breast cancer recurrence and in some cases significantly reduce the risk. Importantly, soy does not appear to interfere with tamoxifen or anastrozole therapy. Recent research suggests that women who are at increased risk of breast cancer due to polymorphisms in genes associated with the disease may especially benefit from high soy isoflavone intake.

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Healthy Miso Soup Recipe

Posted by Chantel M. Recipe contributed By Meadow Summers 

I am a purist when it comes to eating. I have eliminated processed foods from my life and have accomplished this by experimenting with various recipes and flavors. To my delight, it has been simpler than I thought to eat clean. But, like anyone, I also like my meals to taste great. This soup recipe is a Japanese classic. It is full of pure ingredients and simple to prepare.

Miso soup contains the lately controversial ingredient, soy. Recently some negative press has surfaced about soy. It is important to note though that the soy products that have been shown to be a potential health issue is adulterated soy. It is important that you stick to eating organic, non-GMO soy. This is "safe" soy. Steer clear of processed soy products and foods that are not organic including those that are contained in supplements.
Organic soy contains phytochemicals and is such a beneficial food. It has been proven to have a profound benefit to human health. Soy promotes healthy bones and heart health. It can relieve or eliminate menopausal symptoms and has been shown to prevent cancer.
Soy beans are rich in protein. They are the only vegetable source that contains all of the essential amino acids. Soy beans are chock full of calcium, iron, zinc, phosphorus, magnesium, B-vitamins, omega 3 fatty acids and fiber. Enjoy soy in this easy recipe.
Ingredients:
2 - 4 tablespoons organic white miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of well washed organic baby spinach
2 green onions, tops removed and thinly sliced
a small handful of chopped cilantro or dried cilantro to taste
a pinch of red pepper flakes
Method:
Boil 4 cups of water in a medium sauce pan. Once boiling, remove the pan from the heat. In a separate small bowl, pour some of the hot water. Whisk it together with the miso paste to thin it out. This will keep the miso paste from becoming lumpy. When the miso paste is dissolved, stir the bowl of dissolved miso back into the larger pot. Taste it. Slowly add more miso by using the same method. A little bit at a time until the soup has the miso flavor you like. This process will become second nature after a couple of tries. You will get to know exactly how much miso to add each time you prepare this soup.
Miso paste comes in lots of different varieties. You may choose to vary the types of miso that you use. Some miso pastes are not as salty as others. Again, trial and error is important with this broth. If the miso you like is not salty, you can make it taste saltier by adding some sea salt, soy sauce or Bragg's to your broth to taste.
Once the broth for this easy recipe is developed, add in the tofu, remove the soup from the heat and let it sit for a minute or two. Then add the baby spinach, cilantro and red pepper flakes and serve.
Serves 2 - 3.

When I was diagnosed with breast cancer in 2009, I completely changed my lifestyle, dropped almost 50 pounds and began a regimen of complementary treatments to support my immune system and get my body healthy again. I love soups and am a purist about what I put into my recipes. Check out my website for some delicious, healthy soup recipes [http://myhealthysouprecipes.com] that are simple to prepare!

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Soy consumption and mortality in Hong Kong

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

In the study to investigate the relation between soy consumption and mortality in a population-based case-control study in Hong Kong of all adult deaths in 1998., posted in PubMed., researchers found that the adjusted odds ratios for all-cause mortality for soy consumption 4 or more times a week compared with less than once a month were 0.77 (95% CI: 0.62, 0.95) for men and 0.66 (0.54, 0.81) for women. Mortality from lung cancer (males P = 0.02, females P = 0.02), colorectal cancer (males P = 0.07, females P < 0.001), stomach cancer (males P = 0.04, females P = 0.03), female breast cancer (P = 0.02) and ischemic heart disease (males P < 0.001, females P = 0.002) was inversely associated with soy consumption and concluded that maintaining traditional levels of soy consumption could be protective for some chronic diseases in China.

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How to Make a Delicious Miso Soup With Tofu

Posted by Chantel M. Recipe contributed  By George Yeo 

Miso soup is a popular soup among the Japanese. It is light in taste, very typical of Japanese dishes. Read this article to find out how you can whip up a delicious miso soup in 30 minutes!
You will need:
1. 1 small leek, cut into fine strips
2. 125g of tofu (bean curd), cut into small squares. Go for those which are suitable for making soups.
3. 1 tablespoon of wakame seaweed
4. 2 tablespoons of miso
To make the Dashi stock, you will also need:
1. 1800 ml of water
2. 15g of kombu seaweed
3. 2 tablespoons of dried tuna flakes
4. some chives
Here are the directions:
1. First make the dashi stock. Clean the kombu seaweed with a damp, clean cloth and put it into a saucepan with the water. Bring to a simmer. Remove any scum that rises with a spoon. When the soup is clear, add 1.5 teaspoons of the tuna flakes and continue to simmer for another 20 minutes. Do not cover the mixture as it might cause the scum to form again. Turn off the fire and add in the remaining tuna flakes.
2. Leave the mixture to cool for 5 minutes, strain the dashi and return it to the pan.
3. Mix the miso with some of the warm stock that you have just prepared, then slowly add the miso one 1 tablespoon at a time to the stock, until all the miso has dissolved. Make sure you are stirring the mixture all the time.
4. Warm the miso soup and add in the leek, tofu and wakame seaweed.
5. Bundle the chives and allow them to float on the top of the soup.
6. Warm the serving bowls and serve.

Check out other soup recipes here. You can find a comprehensive guide on other interesting and popular food recipes from around the world.

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Chinese Cooking Ingredients - Healthy Spices and Ingredients For a Healthy Cooking

Posted by Chantel M. Article contributed  By Carolyn Anderson 

Traditional Chinese cooking is known to be healthy as it focuses more on having more vegetables than meat and it promotes a variety of colorful and crisp vegetables that is ideal for a healthy recipe. If you are interested in learning Chinese cooking at home, here are some of the popular Chinese cooking ingredients, spices and herbs that will help you add more flavor to your Chinese recipes.
Tofu - tofu or bean curd is a popular ingredient you can find in many Chinese recipes especially those vegetarian recipes. This ingredient is of Chinese origin but it has become a popular recipe ingredient in Asian cooking. Tofu has little flavor or smell and you can drain it before use to let it absorb the flavors of the other ingredients and spices in the recipe. For some vegetarian diet, the tofu can also be a good substitute for meat as it can be a good source of protein and iron but low in calories and fat. It can also be digested easily as it is tender and soft.
Mushroom - mushroom is also one of the popular Chinese cooking ingredients that add taste to your recipes. These are not rare ingredients and you can readily find them in the supermarket but it can vary in price as some of them are still harvested from their natural environment. You can also get dried mushrooms as ingredients for your stew, soups as well as in your stir-fried recipes.
Dried fungus - Dried fungus is one of the dried ingredients that you may commonly find in Chinese dishes. These are best for stir-frying and are often used together with tofu, chicken, celery and onions. You may find them too small when you get to purchase them from the supermarket but they can expand after soaking them in about 15 minutes in hot water before cooking them with the rest of the ingredients.
Bok choy - is also another popular vegetable that you can find in Chinese cooking but they are popular around the world. You can often find this vegetable in stews, in soups as well as in stir-fried recipes.
The five-spice powder - this spice is a one of the popular Chinese cooking ingredients and often used as food seasoning that you can add to your dish like pepper. As the name suggests, the five-spice powder consists of five spices that commonly include the Szechuan peppercorn, start anise, fennel, cinnamon and cloves. Usually, this is used by in seasoning fatty meats but it is also widely used in vegetarian dishes.
Ginger is also another popular spice in Chinese cooking. In fact, it is one primary flavorings in Chinese food because of its aromatic and its pungent and biting taste. Sometimes it is also added in the five-spice powder instead of fennel. Ginger not only adds flavor to your dishes but also provides health benefits such as promoting good digestion as well as preventing motion sickness and nausea.

Carolyn Anderson loves cooking and loves to explore healthy tips and techniques in cooking. To explore healthy Chinese cooking, check out the hundreds of recipes in real Chinese cooking. Also check out Copycat Cookbook, a great recipe book to help you cook your favorite American restaurant meals.

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What to Do With Tofu

Posted by Chantel M. Article contributed By Jenetta Haim 

Tofu has been the staple diet of millions across Asia for years, yet us Westerners seem to just be discovering it. It has a reputation of being bland and unappetising so many people wouldn't even think to try it however it has many good reasons to put it on your menu. It is high in protein, a good source of B vitamins and iron, low in saturated fat, and contains no cholesterol making it ideal for a healthy diet.
Initially it was eaten by vegetarians as a protein substitute for meat back in the 1970's and is still used as a substitute in burgers, sausages and even some desserts. Tofu can be used in place of mayonnaise for egg salad and spiced up with herbs, seasonings, onion or curry or in place of cream cheese, sour cream or even tartar sauce. It is versatile enough to be blended with curries and mustards, it can be frozen, crumbled and added to meat loaf, used as a spread on a sandwich, goes well in dips and soups or simply in a stir fry.
There are many tofu cookbooks about making it easy to incorporate into meat dishes and the good news is that it is low in kilojoules. Ideally one should have at least 25 grams of soy protein per day especially for women going into menopause.
There are a number of varieties ranging from soft to firm and silken.Soft-textured tofu is good for soups, dips, smoothies, puddings, and creamy pasta sauces and as a substitute for soft cheese, sour cream, and eggs. The firmer tofu is more versatile and is used for baking, grilling, in stir-frys or in scrambled eggs. It has a meaty taste and for a meatier texture can be frozen before using. Firm tofu is higher in protein, fat, and calcium than other forms. The silken variety is Japanese and delicate. It is smooth like cream making it a good substitute and you can add it to eggs, milk, other dairy products, mayonnaise, soups and drinks.
To give tofu more flavor and texture be sure to remove all moisture by pressing it with paper towels to start which lets it absorb flavors better. Flavorings usually work well and you can afford to be liberal with them. Another way to add texture is add salt and pepper to pieces and fry them in olive oil then add them to salads.
If unpackaged it can be stored for about a week in the fridge in a container with fresh water but you must change the water daily. You can also buy tofu in sealed containers. So why not try something different in your stir fry next time?

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The effects of heat oxidation on protein carbonyl content and α,α-diphenyl-β-picrylhydrazyl (DPPH) free radical-scavenging activity in soy protein

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health    
 
In the study to investigate the preventive effect of the phytoestrogen daidzein on prostatic hyperplasia induced by testosterone in rats posted in PubMed, suggested that medium- and high-dose daidzein induced a more obvious alleviation of prostate hyperplasia, characterized by thinner epithelia, decreased secretions in the glandular cavity and reduced interstitial tissues. The expression of ERalpha showed no significant difference between the model group and the other groups, while that of ERbeta was markedly decreased in the daidzein-treated groups as compared with the normal control or the model group. The phytoestrogen daidzein has some preventive effect on prostatic hyperplasia induced by testosterone in rats.

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Tofu in Chinese Cuisine: An Introduction

Posted by Chantel M. Article contributed By Shibin Zhang 
 

I don't know how familiar you are with tofu. It is made from soy, and it is widely used across the whole of China. I still remember when I was little back in China, my mum would put a coin on my hand, and ask me to go to the street's corner to buy a piece of tofu.
The tofu was stacked in layers by wooden boards and because it was just freshly made, I could see the hot steams coming out from it. I started loving all sorts of food made from soy, and my mum felt a sigh of release: I never liked meat very much, and soy products could make up all the protein I might miss.
Many different kinds of tofu can be found in the markets in China. Although their taste is not very distinctive, their texture varies greatly. Different kinds of tofu can be cooked differently, and combined with different things.
Firm to medium-firm Tofu
If you want to make the tofu firmer, you can quickly boil it or steam it. This kind of tofu is well-suited for preparing Chinese salads. If you only just want the surface to get firmer, you can fry it with a little bit of oil.
Deep fried tofu is called 'tofu pao' (literally, tofu with bubbles). Tofu prepared this way could get 'spongy', and can easily absorb sauces, so it is good for soup. It can be purchased in the shops, but since it is easy to make, I normally prepare it myself.
If your tofu gets accidentally frozen, do not throw it away. Frozen tofu (called 'dong tofu' in Chinese) is widely used in the North of China. The Northern provinces in China get really cold in winter, so tofu could easily get frozen outside. Sometimes I miss this kind tofu, so I just leave the fresh tofu in the freezer for a few hours, until it is completely frozen, then take it out to defrost it for getting ready to cook.
Frozen tofu is traditionally cooked with pickled Chinese leaves. Its taste and texture is very similar to 'pickled cabbage' and nowadays it is very commonly used for Chinese hot pot.
Silken tofu
This kind of tofu is really soft, almost impossible to pick up by chopsticks. In the North of China is it often used in salad, soup, or together with preserved duck eggs.
Tofu nao
It is a kind of 'homemade' silken tofu and it is very traditional it the North of China. I still remember my grandma making it, and she used to tell the me many stories of having Tofu Nao when she was young.
Traditionally, it is made from soya milk. Add coagulant to get it firmer, then pour prepared soup on top of it, have it with a spoon. The common soup to go with it is eggs, Mu'er (Black Fungus) or Chinese mushroom. It is another common breakfast dish.
Dry tofu sheet
At least this is the literal translation from Chinese. It is very similar to tofu, but it comes as a sheet rather than a soft cube. It is one of most common soya bean products in the North of China, along with firm tofu.
It is normally made into salad or stir fried. The easiest way to use it is to spread some soy paste and put a piece of spring onion on the tofu sheet, roll it up; then, just enjoy!!

Shibin Zhang writes about Chinese food and Chinese culture. She specialises in the cuisine of North East China and in Islamic Chinese cuisine. On her website you can find more information about Chinese tofu.

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High-dose daidzein affects growth and development of reproductive organs

 Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health   
In the study to explore the effect of the phytoestrogen daidzein on the growth and development of the testis and epididymis in male SD rats, posted in PubMed,  researchers at the Nanjing Normal University, found that the early adult rats showed no significant differences in body weight and testicular and epididymal indexes between the claiclzein groups and the control (P > 0.05), nor did the pubertal rats in epididymal index (P > 0.05). The testicular index differed significantly between the high-dose group (3.21 +/- 0.07) and the normal control (3.71 +/- 0.45) (P < 0.05). The body weight reduced markedly in the high-dose group (P < 0.05), but with no significant differences between the normal control and the other two dose groups (P > 0.05). No obvious changes were observed in epididymal morphology in all the daidzein groups of the early adult and pubertal rats, but high-dose daidzein resulted in smaller testes and impaired spermatogenesis.

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How to Make a Delicious and Easy Vegan Tofu Pasta Salad

Posted by Chantel M. Recipe contributed By Larry Truett 

Making a delicious vegan tofu pasta salad is so simple.
Start with any pasta. I prefer whole wheat in a curly cue shape, but you can make this dish with pretty much any pasta noodles you like.
1. Boil the pasta following the instruction on the package. Be sure to use enough water and stir the pasta occasionally as it boils.
2. When the pasta has boiled for long enough, strain out the water with a colander in the sink.
3. Now put the strained pasta in a big bowl, toss in extra virgin olive oil, salt, and pepper. You can add more to the dressing, such as red wine or balsamic vinegar.
4. Refrigerate the pasta. When it is cool toss in some of the great ingredients listed below for a nutritious dish.
Baked tofu. Cut the tofu into small cubes. Baked tofu comes in a wide variety of brands and flavors. I don't think I have ever tried one that I didn't like. My current favorite is the Teriyaki baked tofu form the San Diego Soy Dairy. Tofu is excellent for adding protein to this salad.
Tomatoes. This really only works with cherry tomatoes, as regular tomatoes fall apart when you cut them up and mix them in.
Broccoli. Little florets add a lot of vitamins and flavor to the salad. A bit tough to pick out, and some don't like this, so keep on the side if you might serve this to those who don't appreciate broccoli.
Parsley. Dice up a little and add it to the salad, parsley gives everything a fresh green flavor.
Olives. When possible I prefer pitted Kalamata olives, but all olives are good. I'll even use diced black olives from a can if I don't have anything in a jar or fresh from an "olive bar".
Pickles. Cut into little pieces. I used to be a huge fan of the pickles sold chilled in jars, but lately I've been slumming it with jars of "pickle chips" (not sold chilled) like you would put on a veggie burger. Either would work just fine. You could even add both types of pickles.
Frozen peas. Is it just me, or do the frozen peas totally make a noodle salad? Sure, you could eat it without the peas, but why?
Chickpeas or garbanzo beans. Adds a nice texture along with a good dose of protein.
Three bean salad. Just delicious when added to this dish. I probably wouldn't do this and also the chickpeas, as three bean salad usually has chickpeas in it.
Chow mein noodles. This adds such a wonderful crunch. These must be served on the side, because if you mix them right into the salad the chow mein noodles will get soggy and loose all their crunch.
Jalapeno or pepperoncini peppers. Just to state the obvious, only add these spicy little guys if you want things hot. These are something else you might want to keep on the side.
More noodles. Sounds weird, but try adding even more pasta with a different shape and flavor. For example, if you are using a bag of whole wheat curly cue shaped pasta for the base, why not try a half bag of rice wagon wheels to add a contrasting noodle.
...and anything else you like. Almost any fresh or cooked vegetable or fruit (celery, peppers, artichoke hearts, mushrooms, blueberries, sun dried tomatoes, etc) could be added to this salad!
So there you have it, easy as pasta! This is a nice dish to make for a potluck, picnic, or to have for lunch all week long if you make a big batch on a Sunday evening.

Please check out more great resources for Vegans I have at my website, http://www.VeganUSofA.com.

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Developmental effects and health aspects of soy protein isolate, casein, and whey

Posted by Chantel M., research contributed by US National Library of Medicine National Institutes of Health   
 
According to the study by the University of Arkansas for Medical SciencesSPI accelerated puberty in female rats (p < .05) and WPH delayed puberty in males and females, as compared with CAS (p < .05). Gender differences were also found in gonadectomy-induced steroid responses. Male rats had normal serum T levels, but female rats fed SPI had reduced serum 17beta-estradiol concentrations and a blunted 17beta-estradiol response to ovariectomy, as compared to rats fed CAS or WHP (p < .05). Female rats fed SPI or WHP or treated with genistein had reduced incidence of chemically induced mammary cancers (p < .05) compared to CAS controls, with WHP reducing tumor incidence by as much as 50%, findings that replicate previous results from our laboratory. Together, these results suggest gender-specific differences in development and certain endocrine responses among rats fed diets composed of a single protein source such as those used in infant formulas. Whether similar developmental effects occur in human infants is unknown, but unlikely because (1) most infants do not consume such diets throughout life as these rats did, and (2) no such effects have been reported in millions of American infants fed infant formula containing these proteins. The long-term health consequence implications of early diet exposure to SPI and WPH, such as reduced breast cancer incidence, are likely to be very positive. posted in PubMed,

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Tandoori Tofu Masala "Salad"

Posted by Chantel M. Recipe contributed By Priyanka Naik 

When I used to be a chickatarian (which I admit wasn't too long ago), I used to eat a Tandoori Chicken Salad Appetizer at an Indian Restaurant- Moghul- that my family frequents. I really liked that the chef combined grilled, tandoori chicken with cool tomatoes and sauteed peppers and onions, and I HAD to figure out a way to make it vegetarian. And then I thought, what's better than tofu?! I could've used paneer (which is a scrumptious Indian cheese), but I wanted to keep the dish healthy and open to everyone (aka Vegetarians and Vegans). It's full of spicy tandoori flavors and sweet cherry tomatoes. The soft tofu combined with crunchy vegetables and sweet tomatoes is heavenly. The combination is yummy and its great as an appetizer or side dish, and wonderful to serve at dinner parties too! Plus its low in fat and PACKED with protein! It's definitely a must try! (Also my Daddy loved this dish and he's a very picky eater and dislikes tofu!)
Recipe:
1 cup firm cubed tofu (I use Nasoya)
3-4 tbsp tandoori masala (recipe BELOW or store-bought)
1 tbsp cayenne pepper (or to taste)
2 tbsp lemon juice (freshly squeezed)- plus extra for cooking
1 tsp salt
coarse black pepper- few grinds
3 cloves garlic- crushed and minced
1-2 tbsp freshly grated ginger
3-4 dried cayenne chilies- cut in half
1/2 white onion- sliced in rainbows
1/2 green bell pepper- thinly sliced (almost julienned)
3/4 cup yellow cherry tomatoes- cut in half
good handful of cilantro- washed and finely chopped
PAM (original)/ 1 tbsp olive oil
romaine lettuce leaves (for garnishing)
chat masala (for garnishing, optional)
Process:
1. In a medium sized bowl place tofu. Add tandoori masala, salt, pepper, cayenne pepper, and lemon juice. Combine well, until each piece is coated and red. Wrap with plastic wrap, and place in the fridge. Marinate for 2 hours (or more).
2. In a medium-sized skillet spray with PAM and add oil and set over medium flame. Add onions, peppers and garlic. Saute for about 2 minutes, then add grated ginger. Add chilies with seeds and all. Saute for about another 2 minutes. After the onions and peppers are slightly browned and soft (not caramelized), add tofu. Saute for another 2-3 minutes. You want the tofu to become a lil browned and soft. Add a squeeze of lemon juice and combine.
3. After everything is well combine and veggies and cooked and tofu is soft, taste for salt, and add as needed. Remove from heat and mix in cherry tomatoes. Add cilantro and mix.
4. On a serving platter, place lettuce leave and place tofu over half of the leaves. Sprinkle with a little chat masala and cilantro. Can be served warm or at room temperature. Can be eaten alone or with naan.
Serves 4
Tandoori Masala:
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp fenugreek (methi) powder
1 tbsp chili powder
1 tsp turmeric
1 tsp garlic powder
1 tsp cinnamon
1 tsp ginger powder
1 tsp black pepper
1 tsp nutmeg (freshly grated preferably)
1/2 tsp clove powder
1. Mix all ingredients together. If starting with whole spices, lightly roast them over the stove, and grind in a coffee grinder.
Nutrition:
This dish is PACKED with protein from the tofu and is VERY low in fat. The fat comes from tofu and the 1 tbsp oil. Otherwise, it's very healthy and yummy, so dig in!

ChefPriyanka
http://chefpriyanka.wordpress.com/

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The health consequences of early soy consumption

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

According to the study by the University of Arkansas for Medical Sciences, Soy formula is made with soy protein isolate containing isoflavones (SPI+) and supports normal growth and development in term infants. Recent data suggest that there are no long-term adverse effects of early exposure to soy formula through young adulthood. It is as yet unknown whether soy formula consumption by infants will result in health problems or benefits upon aging, but multigenerational animal studies with diets made with SPI+ have not revealed any problems. Soy isoflavones can function as estrogen agonists, antagonists or selective estrogen receptor modulators, depending on the conditions, and much research has focused on health effects of purified isoflavones. Results from several studies suggest that the effects of diets made with SPI+ differ significantly from those of diets to which purified soy isoflavones are added. Furthermore, it seems that soy protein processed to contain lower levels of isoflavones also provides significant health benefits.,  posted in PubMed 

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Comparisons of infants fed breast milk and milk formula

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health 
In the study to determine if differences exist in hormone-sensitive organ size between infants who were fed soy formula (SF), milk formula (MF), or breast milk (BF), posted in PubMed, indicated that our data do not support major diet-related differences in reproductive organ size as measured by ultrasound in infants at age 4 months, although there is some evidence that ovarian development may be advanced in MF-fed infants and that testicular development may be slower in both MF and SF infants as compared with BF. There was no evidence that feeding SF exerts any estrogenic effects on reproductive organs studied.

Busy Women Weight Loss Workout Guide
How Any Busy Mom Can Lose 10-15 Pounds 
In Just A Couple Hours a Week Without Leaving Her House

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