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Monday, April 30, 2012

Delicious And Nutritious Japanese Fried Tofu Recipe

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Fried tofu is a popular Japanese cuisine. Preparation is simple and easy. Fried tofu is known for its delicious taste, high nutritional value and low calorie content. In the West, tofu probably is one of the most popular Asian products. There are many different kinds of ways to prepare tofu. Tofu can be prepared as a main dish or can also be used as an ingredient to compliment other recipes. There are several types of tofu available. Some are sold fresh, some are sold boiled, steamed or fried.
Here is delicious recipe for tofu that is very easy to prepare.
Fried Tofu (for two)
Ingredients:
- Two tofu blocks
- One cup of Dashi (you can use beef bullion broth if dashi is not available)
-Two tablespoons of soy sauce
-Two tablespoons of mirin (if mirin is not available, you can use sweet Japanese rice wine, white wine will work too)
- Mix one tablespoon of corn starch in a small amount of water
- Use this corn starch to coat tofu
- One tablespoon of grated ginger
- Arrange to decorate
- Cooking oil
Preparation:
- Place the tofu in a flat plate, on a kitchen paper towel or on a soft cloth to cut.
- Put a kitchen paper on top of the tofu and place another flat plate on top of the kitchen paper. Slowly lift the plate and gently tun it sideways to let excess water off the tofu. Be careful not to crush the tofu when you are doing this.
- On the side, Prepare the dashi, mirin and soy sauce using a deep casserole or pan. Heat the casserole or pan and as soon as it boils, add corn starch and water, mix well.
- Now dry the tofu using a kitchen paper towel or a soft cloth and slice them in half. Lightly coat the tofu with corn starch.
- In a sauce pan, place plenty of cooking oil and fry the tofu until it turns to golden brown in color.
- Remove the sauce pan from the flame. Place the tofu on kitchen paper towels to remove excess cooking oil and place in a bowl.
- Add the sauce prepared previously on the tofu. Gently sprinkle a small amount of grated ginger on the tofu.
- You can also add grated radish, pepper, fish flakes, or some green if you like.
Goes well with white rice. Serve hot and enjoy.
For more delicious and nutritious dishes, Japanese recipes [http://www.japaneserecipe.org/] -click here!

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Sunday, April 29, 2012

Tandoori Tofu Masala "Salad"

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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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Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

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Saturday, April 28, 2012

free isoflavone content and antioxidant potential of soybean

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

In the investigation of " Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae" by Hwan Nam D, Jung Kim H, Sun Lim J, Heon Kim K, Park CS, Hwan Kim J, Lim J, Young Kwon D, Kim IH, Kim JS., posted in US National Library of Medicine National Institutes of Health, researchers found that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period. Practical Application:  Isoflavone profile and antioxidant capacity of soybean were widely variable during fermentation with Asp oryzae, and thereby it is recommended that meju (or koji) preparation condition, in particular, fermentation time is carefully optimized to maximize the antioxidant capacity of soy products fermented by Asp oryzae.

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Premature Aging, And Living Healthy And Longer!

Friday, April 27, 2012

Fat, dietary fiber, soy isoflavones, and alcohol with levels of sex hormones and prolactin in premenopausal Japanese women


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

In the evaluation of "Associations of intakes of fat, dietary fiber, soy isoflavones, and alcohol with levels of sex hormones and prolactin in premenopausal Japanese women" by Tsuji M, Tamai Y, Wada K, Nakamura K, Hayashi M, Takeda N, Yasuda K, Nagata C., posted in US National Library of Medicine National Institutes of Health, researchers found that  These data suggest that a high intake of saturated fat is associated with increased estradiol levels in premenopausal Japanese women. Saturated fat intake may have implications in the etiology of breast cancer.

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Premature Aging, And Living Healthy And Longer!


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Thursday, April 26, 2012

Isoflavone-free soy diet on ovarian hormones in premenopausal women

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


In the investigation of "Effects of an isoflavone-free soy diet on ovarian hormones in premenopausal women" by Lu LJ, Anderson KE, Grady JJ, Nagamani M., posted in US National Library of Medicine National Institutes of Health, researchers found that  at least under the conditions of this study, a soy diet with low levels of isoflavones and low energy intake from protein can reduce circulating ovarian steroids without altering gonadotropins. Our results are consistent with previous studies showing decreased ovarian hormone levels and decreased risk of breast cancer in populations consuming soya diets and an inverse relationship between animal protein intake and breast cancer risk and, therefore, may have implications for breast cancer prevention.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

For Weight Loss, healthy Living, Look Younger, Diseases Free and Longevity, please visit http://types-of-weight-loss-programs.blogspot.ca/2012/04/weight-loss-healthy-living-lokk-younger.html

For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/    

Tuesday, April 24, 2012

All About Firm Tofu and Its Many Wonderful Uses

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If you are new to the world of tofu and have only had it when served at a restaurant, possibly in a soup or as part of a side dish then you have most likely only eaten the firm tofu variety.
Firm tofu is most common type of tofu sold in the western world, though certain regions (of Asia in particular) prefer other varieties. Firm tofu is one of the 3 natural varieties of tofu available (the others being soft, or silken tofu and dry tofu) and varies greatly in how it's produced. As a matter of fact, in this particular case the word "Firm" can be a bit of a misnomer as there is a wide range of firmness when it comes to this variety of tofu. Generally speaking, all firm tofu will be significantly firmer in consistency than butter or even a thick custard making it perfect for picking up with chopsticks or even stabbed with a fork.
Despite being firm, it's actually far from being dry. There is a high amount of moisture that remains inside of the tofu making it a bit like a sponge. You can see this in action by gentry pressing on your firm tofu and watching it compress and bounce back to its original shape after you depress. Its resilient nature makes it easy to serve with a variety of foods (including hot liquids) without risk of being damaged.
There are some extreme examples of very firm or even "hard" tofu available on the market as well. Perhaps the best example of this is a made in Japan called and called "stone tofu." As opposed to being made with traditional soy milk, this variety is made from a concentrate and is compressed during production to virtually eliminate excess moisture.
Most tofu recipes call for the firm variety due to its versatility and resilience. It can just as easily be served chopped and mixed into a salad as it can be served plan and on the side with a meaty dipping sauce. You can even find some great recipe's enabling you to try it as a main dish!
Due to the varied nature of production and fluctuations in "firmness" the nutritional content between specific types of firm tofu can vary, however it's generally low in calories and fat. Here's a look at some sample nutritional information Nutritional Breakdown (Firm Tofu) Serving Size = 1/2 Cup Calories = 88 Fat = 5g Protein 10.3g Its not to difficult to find firm tofu in supermarkets and there are a variety of wonderful recipes available online. Try it today!
For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://www.AllAboutTofu.com
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Monday, April 23, 2012

How To Make Nutritious Tofu Tastier And Less Bland


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Tofu is an important part of many vegetarian and vegan diets, used mainly as a meat replacement. It is rich in essential amino acids making it a good protein source for those who do not eat any animal proteins. However, as it is also low in saturated fat, (about 5%), has no cholesterol and only very low amounts of sodium, it is also ideal for people with high blood pressure and others on low salt diets. So why is tofu not more popular?
The main disadvantage of tofu is its boring, bland taste and rubbery texture. This can be overcome by utilising tofu's ability to act as a sponge, soaking up the flavours around it. The way to tastier tofu dishes lies with the creative addition of flavourings, such as garlic, ginger, chilli, lemon-grass and fresh herbs or with the use of marinades.
Marinading Tofu
Marinades for tofu are quick to make but are best planned with some fore-thought. Although if you are in a rush, tofu can be marinaded for 20 minutes, ideally it should be left soaking overnight to achieve the most flavour.
Marinades can be made from the ingredients in your cupboard. Experiment with different combinations from oyster sauce, garlic, soy sauce, coconut cream, sweet chili sauce, hoisin sauce, ginger, lemon grass, herbs and spices.
If you prefer to follow a recipe, try this for a subtle, light taste;
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 cloves crushed garlic
mix with 1 teaspoon sugar
Here is another interesting marinade to try;
1 tablespoon basalmic vinegar
3 tablespoons lemon juice
2 tablespoons shoyu
half a teaspoon chopped rosemary
mix together with oil and pepper to taste
The marinaded tofu can then be cooked by grilling, baking or stir frying. Serve with vegetables, salad, noodles or rice for a tasty, meat-free nutritious meal.
For more easy tofu recipes [http://www.easytofucookery.com/category/tofu-recipes-soups/], and tofu cooking tips,
visit Easy Tofu Cookery [http://www.easytofucookery.com] at [http://www.easytofucookery.com]
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Sunday, April 22, 2012

Soy and leukemia

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

In the study of "The soyabean isoflavones genistein (GEN) and daidzein (DA) are popular presented in diet. Isoflavones have a variety of biological activities including antioxidant and anticancer properties" by Zhang SJ, Sun D, Hao JB, Wei YF, Yin LF, Liu X. posted in US National Library of Medicine National Institutes of Health, researchers found that GEN inhibited cell proliferation and enhance cell apoptosis, lipid peroxidation, and DNA damage in ALA-PDT on K562 cells. However, DA did not enhance cell apoptosis, lipid peroxidation, and DNA damage in ALA-PDT. In conclusion, the results suggested that soy consumption during PDT did not decrease the effectiveness of cancer therapy on malignant cells.

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Saturday, April 21, 2012

Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle

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

In the investigation of "Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women" by Cassidy A, Bingham S, Setchell KD., posted in US National Library of Medicine National Institutes of Health, researchers found that the influence of a diet containing soy protein on the hormonal status and regulation of the menstrual cycle was examined in six premenopausal women with regular ovulatory cycles. Soy protein (60 g containing 45 mg isoflavones) given daily for 1 mo significantly (P < 0.01) increased follicular phase length and/or delayed menstruation. Midcycle surges of luteinizing hormone and follicle-stimulating hormone were significantly suppressed during dietary intervention with soy protein. Plasma estradiol concentrations increased in the follicular phase and cholesterol concentrations decreased 9.6%. Similar responses occur with tamoxifen, an antiestrogen undergoing clinical trial as a prophylactic agent in women at high risk for breast cancer. These effects are presumed to be due to nonsteroidal estrogens of the isoflavone class, which behave as partial estrogen agonists/antagonists. The responses to soy protein are potentially beneficial with respect to risk factors for breast cancer and may in part explain the low incidence of breast cancer and its correlation with a high soy intake in Japanese and Chinese women.

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Premature Aging, And Living Healthy And Longer!

Friday, April 20, 2012

Best Hamburger Recipe Ideas: Mushroom Tofu Burgers

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Whether you are planning a nice quite evening at home eating a healthy and nutritional meal with your family or you are already dreaming about all that outdoor grilling you will soon be doing, you want to find and use the best hamburger recipe ideas you can find. You might enjoy eating burgers and homemade hamburger buns that are simple to make and are so filling as well. For instance, you might like to learn how to make mushroom tofu burgers recipe.
This is an easy recipe that you can use to make anywhere from 15 to 18 medium size mushroom tofu burgers for you and your family or for any guests you might invite to a BBQ. Having these types of burgers on hand for any occasion such as when you are grilling outside will make life easier and much more delicious for anyone who may prefer not to include meats in their daily diets. These burgers go well with any of the healthy recipes you make for homemade burger buns.
For instance, imagine eating these delicious mushroom tofu burgers on whole wheat burger buns, garlic buns or even some homemade onion burger buns. Preparing these burgers is easy. After making them, you can simply garnish them with the different types of toppings you might enjoy such as tomatoes, pickles, and lettuce. Serving these burgers with grilled vegetables, a mouthwatering side salad of fresh vegetables and a delicious dessert should satisfy the cravings for a good burger meal.
Recipe for Mushroom Tofu Burgers
What You Need
  • 2 chopped onions
  • ¾ pounds chopped mushrooms
  • 3 crushed garlic cloves
  • 2 pounds firm tofu
  • 3 cups rolled oats
  • 1 package frozen spinach 10 ounce
  • 2 Tablespoons soy sauce
  • 4 Tablespoons Worcestershire sauce
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
How to Make It
Allow the frozen spinach to thaw and then drain it and then press all the fluid out of the spinach. Set aside until needed.
Using a large size saucepan or skillet add a small amount of water and then the chopped onions, chopped mushrooms and crushed garlic cloves. Saute until the vegetables are softened and the liquid is absorbed.
Using a large mixing bowl mash the tofu and then add the rolled oats and mix well. Add the spinach, soy sauce, Worcestershire sauce, and pepper, paprika, and lemon juice. Mix all ingredients until they are well combined.
Preheat the oven to 350 degrees Fahrenheit.
Stir this mixture into the mushroom and onion mixture. Combine well to blend and then divide the dough into equal pieces of about 15 to 18 pieces. Shape these individuals pieces into burger patties and then place them on non-stick baking sheets about 2 inches apart.
Place in the preheated oven to bake for about 20 minutes. Remove from oven and turn the tofu burgers over onto the other side. Return burgers to the hot oven and bake for about 10 minutes more as the burgers turn a light golden brown.
You might enjoy this and other types of the best hamburger recipe you can find. For instance, you might be interested in learning how to make grilled burgers to serve to your family. We have many to share with you. Be sure to visit our website today to find them.
The Best Burger Recipes the Net Has to Offer - BestHamburgerRecipes.org

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Thursday, April 19, 2012

Seasoning Foods With Soy Sauce

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Soy sauce is an extremely popular condiment for Asian cuisine and it is used with many types of foods for adding a distinctive salty flavor. Brown in color and made from fermented soy beans, soy sauce ranges in consistency from a thin liquid to a thick sauce.
The flavor of soy sauce may also vary too depending on the brand, where the sauce was made, and whether it is the dark or light variety. Typically, the very best soy sauces are imported from Hong Kong and China.
Subtle variations in the taste of it exist along with differences in color. The darker kind of sauce is generally richer and thicker than its lighter and slightly sweeter and saltier counterpart. You can also find different kinds flavored with things like brine shrimp or mushrooms.
Used for thousands of years first by the Chinese who fermented soy beans then combined them with flour, salt, and water to create a paste, it is still relied upon for flavoring a countless number of dishes.
The light colored sauce is used most often for cooking purposes and it is the saltier of the two types. Most recipes will call for using the light kind.
Dark soy sauce takes much longer to age than the light variety which is what gives it its rich color and thicker texture. Use the dark sauce for adding both flavor and color to foods as well as for marinating meats. Dark, thick soy sauce can also be used for stir frying rice and as a dipping sauce.
When cooking with salty soy sauce, you may want to reduce the amount of salt you use or omit it altogether from the recipe.
Soy sauce can be stored at room temperature and will keep for several months in a sealed bottle.
Garlic Ginger Chicken Pizza Recipe
What You Need
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 1/2 cups green onions, finely chopped
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons light soy sauce
  • 2 cups cooked chicken, shredded
  • 1 12 inch prepared pizza crust
  • 1/2 cup pizza sauce
  • 1 cup mozzarella cheese, shredded
  • 3 firm Roma tomatoes, cored, sliced thick
How to Make It
In a large nonstick pan, heat the garlic, ginger, green onions, and the olive oil over medium to high heat for about 5 minutes.
In a large bowl, combine the soy sauce with the shredded chicken and mix well.
Preheat the oven to 350 degrees Fahrenheit.
Place the prepared pizza crust on a large baking sheet or pizza pan. Spread the sauce evenly atop the crust then sprinkle the soy chicken mixture on top followed by the cooked green onion mixture.
Scatter the mozzarella cheese on top of the pizza then arrange the sliced Roma tomatoes on top. Bake the pizza for 12 to 15 minutes or until the cheese has melted and is bubbly.
Allow it to cool for a minute then cut the garlic ginger chicken pizza and serve.
Serves 4.
Serve pizza to hungry crowds or to the family for lunch and dinner using simple toppings, mozzarella cheese, and homemade pizza sauce. Double your favorite pizza sauce recipe freezing half of it to use the next time you want homemade sauce.
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

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Wednesday, April 18, 2012

Soy and potential health benefits of phytoestrogens.

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

In the investigation of " Correlations of urinary phytoestrogen excretion with lifestyle factors and dietary intakes among middle-aged and elderly Chinese women" by Wu X, Cai H, Gao YT, Dai Q, Li H, Cai Q, Yang G, Franke AA, Zheng W, Shu XO., posted in US National Library of Medicine National Institutes of Health, researchers found that Urinary isoflavonoid excretion was higher among older women and women who engaged in regular exercise and significantly associated with soy food intake, but was inversely related to fruit intake. Urinary excretions of dihydrodaidzein, dihydrogenistein, equol, enterodiol, and enterolactone were inversely associated with body mass index (BMI). Urinary excretion of isoflavones correlated with soy food intake and healthy lifestyle but was inversely associated with fruit intake among middle-aged and elderly Chinese women. Our study adds important information to the rapidly growing body of research on the potential health benefits of phytoestrogens.


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Premature Aging, And Living Healthy And Longer!

Tuesday, April 17, 2012

How to Make Tofu Burgers - Two Easy Recipes

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If you are looking for easy recipes for vegetarians, you might like to use a meat substitute such as quorn, tofu, or TVP (textured vegetable protein). Tofu burgers are really flavorful and quorn can be used in many recipes.
It is not always necessary to use a meat substitute, of course, if you are catering for vegetarians, because you can make delicious recipes with vegetables. What about making a grilled vegetables recipe? You can stuff zucchini, eggplant, or tomatoes with risotto and grill them, for a classic and impressive dish. Grilled vegetables in an exotic, international style sauce is another option.
If you want to use tofu and make tofu burgers, you might want to serve some yummy grilled vegetables on the side because they are so nutritious and healthy. Vegetarian food does not have to be boring and, in fact, when compared to some meat recipes, there are lots of vegetarian recipes that seem more colorful, more interesting, and more delicious!
Classic Tofu Burgers with Onion and Garlic
This tasty recipe combines tofu with potato, onion, garlic and more. The sesame seeds and soy sauce give an oriental touch to these healthy and flavorful tofu burgers and this recipe makes six.
What you will need:
  • 1 lb tofu
  • 1/4 cup sesame seeds
  • 3 tablespoons nutritional yeast
  • 1 small potato
  • 1 small onion
  • 1 clove garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable bouillon powder
  • 1/2 cup whole wheat flour
  • Black pepper, to taste
How to make them:
Pulse the potato, onion, garlic and tofu in a food processor, until the mixture resembles coarse meal. Stir in the rest of the ingredients and shape the mixture into six burgers. Bake them for about nine minutes per side in a 300 degrees F oven or fry them in a nonstick skillet for about five minutes per side.
Tasty Tofu Burgers with Cheese and Celery
You might want to opt for vegetarian cheese rather than cheddar if you are making this for strict vegetarians. The combination of cheese, onion, celery, egg and tofu results in flavorful and mouthwatering tofu burgers which can either be fried or oven baked, until they are golden brown and piping hot.
What you will need:
  • 12 oz extra firm tofu
  • 1 chopped stalk celery
  • 1 chopped small onion
  • 1/2 cup plus 2 teaspoons vegetable oil
  • 1/4 cup shredded cheddar cheese
  • 1 beaten egg
  • Salt and black pepper, to taste
How to make them:
Drain the tofu in a colander for a few hours. Heat two teaspoons of the oil in a skillet and saute the celery and onion until they are golden brown and soft. Finely chop the drained tofu and stir it with the celery and onion in a bowl. Stir in the cheese, egg, salt and pepper.
Divide the mixture into six portions and fry them in the remaining oil in a skillet, flattening them with a spatula to make patty shapes, for about six minutes per side or until they are golden brown. You might prefer to bake them in a moderately hot oven for about ten minutes per side.
Whether you are looking for a recipe for grilled vegetables as a side dish or an entree, there is no doubt that grilled vegetables recipes are colorful, appetizing and delicious. You might like to use a marinade for grilled vegetables to infuse them with maximum flavor before cooking them on the grill.
GrilledVegetableRecipe.com - The Veggie Side of Grilling

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soy isoflavone metabolism and accumulation in prostatic fluid

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

 In the study of "Long-term dietary habits affect soy isoflavone metabolism and accumulation in prostatic fluid in caucasian men. by Hedlund TE, Maroni PD, Ferucci PG, Dayton R, Barnes S, Jones K, Moore R, Ogden LG, Wähälä K, Sackett HM, Gray KJ., posted in US National Library of Medicine National Institutes of Health, researchers found that Equol production was not linked to age, BMI, or the consumption of yogurt, dairy, fruit, or American-style fast food. Daidzein and its metabolites (but not genistein) were typically present at higher levels in prostate fluid than plasma (median = 4-13 times that in plasma). In conclusion, our data suggest that the ability of Caucasian men to produce equol is favorably influenced by the long-term consumption of high amounts of soy and the consumption of meat. Last, the high concentrations of isoflavonoids in prostatic fluid increases the potential for these compounds to have direct effects in the prostate.

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Monday, April 16, 2012

Tofu Pizza - Easy Recipe For Low Calorie Diet

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Tofu Pizza Recipe is cheese less and delicious, perfect for vegetarians or people who are on low calorie diet. While tofu might have a reputation for being boring and monotonous, however, there are many creative and easy tofu recipes that can help to make some of the unhealthiest meals healthier in the process, such as your favorite dishes-Pizza.
To make a pizza dish that is both tasty and healthy, it only needs a few creative tofu substitutes in your favorite pizza recipe, and it will definitely make your pizza delicious.
Creating such a dish, the ingredients that are needed including: 160ml unsweetened soy milk, 250g wholemeal flour, 20g oil, 10g yeast, 10g sugar, a pinch of salt, ½ package extra firm tofu, 5 pieces dried Chinese mushrooms, 50g snow peas, 50g baby corn, 30g red pepper, 30g green pepper, 30g water chestnut, and 60ml hoison sauce.
The first step for this a healthy version of tofu pizza recipe is to create the pizza base. Sift the flour into a bowl. In a separate bowl, mix the sugar, yeast, and 50ml of the soy milk and sit the bowl somewhere warm until the contents start to foam.
After the yeast ferments, put the flour and salt into a large bowl, create a dent in the center of the flour and pour in the yeast mixture, along with the remainder of the soy milk and oil.
Tip the dough on to a lightly floured surface and knead the dough firmly until no longer sticky. Cover it with a cloth until it rises and has approximately doubled in size. Once ready, shape it in a pan and put the base on a floured baking sheet ready for topping.
Spread the hoisin sauce over the pizza dough. Place all of the vegetable toppings on top of the sauce, and sprinkle the top with crumbled, extra firm tofu. Bake in the preheated oven for 25-30 minutes at 350 degrees or until golden around the edges. You might consider using other toppings if you so desire.
Haiyan Lai-Heskin has been a nurse for 17 years. She has been writing Health, Wellness and Fitness articles for many years. Her continuing education has led her in the direction of "Nutrtion And Health Science", a overall wellness approach to a Healthy Lifestyle [http://gorgeoushealthyyou.blogspot.com]. Try Acai Berry Weight Loss [http://www.try-acai-berry-weight-loss.com] for Free Today! And you'll be automatically signed up to a Free lifetime memebership of weight loss management system.

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Age-stratified serum levels of isoflavones and proportion of equol

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

In the study of "Age-stratified serum levels of isoflavones and proportion of equol producers in Japanese and Korean healthy men" by Fujimoto K, Tanaka M, Hirao Y, Nagata Y, Mori M, Miyanaga N, Akaza H, Kim WJ., posted in US National Library of Medicine National Institutes of Health, researchers found that In the Japanese study, the proportion of equol producers in the teenager group was 10%, being significantly the lowest among the age-stratified groups. The proportions of equol producers in the age-stratified groups from 10 to 49 years were also significantly lower than those in the fifties. The equol non-producers consumed significantly less amounts of isoflavones than the equol producers. In the Korean study, the proportions of equol producers were 45% in the teenager and 40% in the twenties and thirties, being significantly lower than in the forties (80%) and fifties (65%). The decreased intake of isoflavones, low serum level of equol and low incidence of equol production in the young generation may become potential risk factors for prostate cancer not only in Japan but also in Korea in the near future. Elucidating the mechanism of equol production may be promising in developing strategies for chemoprevention against prostate cancer.

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Sunday, April 15, 2012

Soy Isoflavones-Role of intestinal bacteria as the "second human genome"


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

In the study of "Prostate Cancer Chemoprevention by Soy Isoflavones-Role of intestinal bacteria as the "second human genome" by Akaza H., posted in US National Library of Medicine National Institutes of Health, researchers found that the composition of intestinal microbiota can indicate the risk of disease to each individual. The concepts of biodynamics as employed by the Benziger Winery in California, which treats every part of an agricultural environment as a living, breathing entity, can be usefully employed in the construction of a system for cancer prevention, which seeks to utilize the relationship of coexistence (symbiosis) shared between people and intestinal symbiosis, that is microbiota. Changes in the incidence rate of cancer among Japanese emigrants to Hawaii demonstrate the impact of the changes in the living environment. This leads to the hypothesis that an intake of soy-derived food products and the metabolization of the isoflavones they contain by intestinal microbiota is one of the factors for the significant difference in the incidence rate of prostate cancer among Asian and European/North American populations. It is further hypothesized that isoflavones, particularly equol, are a key factor in the difference in incidence rate between Asia and the West. It is suggested that not having equol converting bacteria in the intestine (non equol producers) can be a risk factor for prostate cancer and that one direction for future research will be to examine the possibility of improving the intestinal environment to enable equol production.

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A Simple Teriyaki Sauce Recipe

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Teriyaki sauce is such a delicious flavoring, but few Westerners understand that, strictly speaking, the Japanese word teriyaki is not a sauce but a method of cooking. The first part of the word, teri means "shiny", and the yaki means grilling or broiling. Thus teriyaki is a method of grilling fish or meat while giving it a shiny visual finish.
The teriyaki sauce as most modern Westerners know it is basically a sweet soy sauce marinade. It is traditionally made from soy sauce, sake or mirin, and sugar or honey, all combined and boiled until it reduced to the desired consistency. Commercial bottled teriyaki sauces likely to contain MSG, corn syrup, high levels of fructose and other additives to reduce cost and to extend shelf life.
Teriyaki sauce is one of those sauces which for which everyone has their own special recipe. Because it is flavored with Japanese wine, it has a special taste and it is worth seeking out the authentic ingredients. With the right ingredients teriyaki sauce is so simple to make at home.
This is probably the easiest recipe you have ever seen! The quantities can be adjusted - just make sure that you keep the proportions correct.
Recipe for Teriyaki Sauce
Ingredients
  • 1 cup soy sauce
  • 1 cup sugar
  • 1 cup mirin
  • 1 cup cooking sake (or just 2 cups of mirin)
Method
  • Combine all ingredients in a saucepan, bring to the boil.
  • Reduce the heat to low and allow the sauce to simmer for about 10 minutes. Allow to cool.
  • Add extra items to enhance color and flavor if desired. Suggestions: shredded ginger, chopped green onions, minced garlic, chopped fresh pineapple, orange juice, honey, toasted sesame seeds.
  • This sauce will keep for several weeks in a sealed container in the fridge.
Once prepared, the mixture can be used as both a marinade and a sauce. The fish or meat to be cooked is first allowed to sit in the sauce for a few minutes so the flavours can penetrate. If it is to be cooked on an open grill or broiler, the sauce is brushed or spooned over it several times during the cooking. If it is pan-fried, the sauce can be added to the pan to mingle with the cooking juices and be served as part of the dish.
Teriyaki sauce can also be used as a dipping sauce, and is especially good with small meatballs on toothpicks or skewers and similar finger food for parties. Just don't let it drop on a light-colored carpet!
Watch me making this simple teriyaki sauce at http://www.youtube.com/watch?v=VrOQTRMsq78 - I hope you enjoy it!
Anne Clarke, known as The Sauceress, is a recipe publlisher, enthusiatic amateur cook and giver of dinner parties. Visit http://saucerecipes.tv to see all her recipes and videos.

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Saturday, April 14, 2012

How To Select the Right Tofu For Your Recipe

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Tofu is a very versatile food product that is great for both vegetarians and people wanting to limit their consumption of meat. Many consumers, however, don't understand the basic differences between the various types of tofu available for purchase. Depending on what you intend to do with the recipe, you'll either want to purchase it as firm, extra firm, or silken.
Firm tofu is the most popular type of tofu sold. It is usually sold in small plastic tubs in the dairy section of the grocery store. The main reason for its popularity is that it can be easily cubed and fried with little preparation. This tofu can be both pan-fried and deep-fried and will form a delicious golden crust with creamy middle when prepared. It can also be cubed and added to salads to provide a distinct texture that contrasts well with romaine lettuce and other green vegetables.
Extra firm tofu, also called brick tofu, is often used as a replacement for meat in both vegetarian and Asian cuisines. The tofu can be pressed in order to remove excess moisture and make it even more firm. At that point, it has the same texture and feel of meats such as chicken breast. Extra firm tofu can either be fried or grilled and can be served with pastas as well as on sandwiches You can even barbecue it.
Silken tofu is also known as Japanese tofu. It is a thick liquid that is similar in thickness to heavy cream. It can be used to prepare dips and mixes well with soups. One of the more common uses of silken tofu is to make light deserts that are dairy free. It pairs nicely with fruits such as strawberries and can be used to make an excellent parfait. When poured into an oiled skillet over medium high heat, it can be scrambled, the texture of which resembles scrambled eggs. Unlike firm and extra firm, silken tofu cannot be pressed as it crumbles very easily. Because of its delicate nature, it is usually sold in tetra packs in the grocery store.
If you're new to cooking with tofu, there really isn't any need to be intimidated by it. It is a very healthy food source that offers excellent nutrition and even helps to regulate estrogen levels in women. All you have to do is find a recipe that sounds appetizing and then buy the appropriate tofu for it. Once you've become adept at cooking with tofu, you may abandon meat products altogether.
Learn How To Fry Tofu in a pan and deep frying by visiting our website for tips and recipes.

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Friday, April 13, 2012

Pork Recipes - Baked Pork Chops with Soy Sauce and Honey & Fruited Pork Chops

 By

Baked Pork Chops with Soy Sauce and Honey
Minimal preparation and no frying makes this one of the easiest ways of serving pork chops, for they are simply soaked in a light marinade and then baked until tender. Good with new potatoes tossed in parsley-butter and a green salad with sprouts.
Ingredients

900g-1kg pork loin chops

2 large cloves garlic

25ml soy sauce

25ml honey

50ml dry white wine

2ml ground ginger

5ml dried sage
Method

Remove rind and most of the fat from the chops and arrange to fit in glass dish suitable for both marinating and baking. Crush garlic directly over chops and rub in with back of knife. Mix remaining ingredients, pour over chops and marinate for about 4 hours at room temperature, or all day in the fridge. Turn chops occasionally while marinating. Remove dish 1 hour before baking and bake, covered, at 160ºC for 1 hour. Remove cover, turn chops and bake uncovered for another 20 minutes or until tender and juices are slightly reduced and syrupy. Ladle a spoonful over each serving. Serves about 6.
Fruited Pork Chops
Ingredients

800g pork loin chops

2-3 gloves garlic

125ml pure apple juice

25ml soy sauce

25ml brown sugar

2ml dried rosemary

Thin slices orange and apple

Brown sugar, ground cinnamon and butter
Method

Arrange chops in baking dish. Crush garlic over chops. Mix apple juice, soy sauce, sugar and rosemary and pour over. Place 1 thin slice of orange and apple on each chop. Sprinkle a little sugar and cinnamon over apple, and dot with butter. Bake, uncovered, 1t 160ºC, for 1 hour 30 minutes until tender, and liquid is slightly syrupy. Serves 4-6.
More delicious pork recipes!

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Wednesday, April 11, 2012

Soy Pasta Can Relieve Menopause Symptoms

By

Menopause is a natural part of a woman's life when her body quits producing certain hormones. Symptoms of menopause can include:
  • night sweats/hot flashes
  • weight gain
  • mood swings
  • forgetfulness
  • insomnia
Studies have been conducted and concluded that women in Asian cultures show a lower incidents of these menopausal symptoms. This has been attributed to the dietary differences in cultures, including consumption of soy products like soy pasta. The following paragraphs will take a closer look at how soy pasta noodles can help relieve the symptoms of menopause, as well as include a simple soy pasta recipe.
Menopause Studies
Many human studies have been conducted on menopause and soy in order to determine the effectiveness of an increased soy diet and menopause. Many of these studies have concluded by adding soy to your diet, including soy pasta, soy pasta noodles, soy milk, soy cheese and other soy products, women can decrease their chances of suffering with menopausal symptoms, or make the symptoms less frequent. These studies not only revealed a significant link between soy consumption and menopausal symptoms, but they also concluded that while soy is not a replacement for Hormone Replacement Therapy, it is a viable option for women who do not want to take hormone therapy.
Homemade Pasta (Soy) Recipe
Adding soy pasta to your diet twice a week, you can help reduce or even eliminate your menopausal symptoms. This healthy pasta absorbs flavor, and is good for you! The following soy pasta recipe will help you learn how to make simple soy flour pasta from scratch!
Ingredients:
  • 2 1/2 cups of all purpose flour
  • 1/2 cup of soy flour
  • .25 ounces of dry yeast (2 1/2 tablespoons)
  • 2 tablespoons of sugar
  • 3/4 cup of warm tap water
  • 3 tablespoons of oil
First you must mix the flour, soy flour, and salt together in a bowl. After that, mix half the flour mixture with the yeast and sugar. Set the rest of the flour mixture aside.
Now add the water and oil to the yeast mixture and beat on low speed for about 1 minute. Slowly add as much as the flour mixture left over as you can.
Put the dough on a floured board and knead. Cover the soy pasta dough with a damp towel for about 7-10 minutes. Roll and cut.

Fabien Ponson invites you to read some more articles about soy products on the website All Soy Products.

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Tuesday, April 10, 2012

Healthy Miso Soup Recipe

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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 that are simple to prepare!

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Monday, April 9, 2012

Chicken With Soy and Hokkien Noodles Recipe

 by Shirley_M._Duran

Preparation time: 10 minutes + 10 minutes standing
Total cooking time: 10 minutes
Serves 4
Ingredients chicken with soy and Hokkien noodles:
450g (14 oz.) Hokkien noodles
1 tablespoon oil
500g (1lb) chicken fillets, sliced
2 cloves garlic, chopped
5cm (2 inch) piece of ginger, julienned
4 spring onions, diagonally sliced
2 carrots, diagonally sliced
250g (8 oz.) broccoli, cut into small florets
2 tablespoons mirin
4 tablespoons soy sauce
1 teaspoon soft brown sugar
2 tablespoons toasted sesame seeds
Directions chicken with soy and Hokkien noodles:
1. Cover all the noodles with some boiling water and leave them for about 10 minutes or so, or until they become just tender.
2. Heat a wok over kind of high heat, add some oil and swirl it to coat the side. Then add the chicken in small batches and stir-fry it for about 5 minutes or so. After that, return the chicken to the wok, add the garlic and the ginger and cook for about 1 minute, or until it becomes fragrant. Add the spring onion, the carrot and the broccoli and cook them for about 4-5 minutes, or until they become tender.
3. Mix together the mirin, the soy sauce and the sugar and stir into the chicken mixture. Drain all the noodles, add to the wok and cook until heated through. Serve it immediately sprinkled with the sesame seeds.
Nutrition Value chicken with soy and Hokkien noodles:
Protein 64 g;
Fat 25 g;
Carbohydrate 114 g;
Dietary Fibre 12 g;
Cholesterol 100mg;
Energy 3930kJ (939cal)
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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Saturday, April 7, 2012

Savory Soy Milk Recipe

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The classic Fettuccine Alfredo, this is a great soy milk recipe for anyone who loves this classic dish but cannot drink regular cow's milk. You can also add your favorite seafood or vegetables to this easy to put together recipe.
Soy Milk Fettuccine Alfredo/Serves 10
Instructions
* 1 cup soy milk
* 2 oz butter
* 1 1/2 lb fresh fettucine
* 1 cup soy milk
* 6 oz freshly grated parmesan cheese
* Salt to taste
* Pepper to taste
How To Put It Together
1. Combine the soy and butter in a saute pan. Bring to a simmer, reduce by one-fourth, and remove from heat.
2. Drop the noodles into boiling salted water, return to a full boil, and drain. The noodles must be slightly undercooked because they will cook further in the soy cream sauce.
3. Put the drained noodles in the pan with hot cream and butter. Over low heat, toss the noodles with two forks until they are well coated with the cream.
4. Add the remainder of the soy and the cheese and toss to mix well. (if noodles seem dry at this point, add a little more cream.)
5. Add salt and pepper to taste.
6. Plate and serve immediately. Offer additional grated cheese at the table.
Note: You can add fresh, lightly cooked vegetables to fettuccine. Use about half the quantity of soy. Select 4 to 6 fresh vegetables, cook them al dente, cut into small sizes and shapes, and add them to the pasta when it is being tossed in the soy. Or you can add some cooked seafood instead of the vegetables, or both.
This soy milk recipe is a tasty, savory dish that soy milk recipe [http://soymilkrecipe.net/soy-milk-recipe/].
For can find more soy milk recipes at soy milk recipe [http://soymilkrecipe.net/soy-milk-recipe/].

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Afraid of Soy?

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Perhaps you've heard that its health food that should be consumed regularly, even supplemented. Or maybe you've heard others say it's dangerous and should be limited. Soy products are remarkably versatile, with many manufacturers finding ways to turn them into soymilk, veggie burgers, hot dogs, ice cream, yogurt - you name it! Because soy protein products are so widely consumed, some people have questioned, is soy safe? And further, is soy healthy? Instead of enjoying the broad range of soy benefits, many individuals are unnecessarily fearful of consuming soy products.
Why the Fear of Soy?
At the center of the controversy surrounding soy is the "estrogen-like" molecular profile of some soy-based compounds and whether they increase the risk of certain hormone-dependent cancers and other adverse effects associated with hormonal imbalance.
To get technical for a moment, soy contains antioxidant polyphenols (plant-based compounds) known as isoflavones. Isoflavones are considered dietary estrogens because of their molecular similarity to estrogen as estradiol, the female sex hormone. The ability of isoflavones to "mimic" some of estrogen's effects has led many doctors and scientists to characterize isoflavones as "weak estrogens."
But this is incorrect according to Dr. Mark F. McCarty, an internationally recognized expert in soy isoflavones. His research found that soy isoflavones promote beneficial estrogen-like effects in tissues but do not provoke the harmful effects of conventional estrogen. And after years of research, science is weighing in on even more benefits of soy. Here is what the studies show:
Top Five Benefits of Soy
1. Lower Disease Risk
Diets rich in soy isoflavones are associated with lower rates of cardiovascular disease, osteoporosis and obesity-related complications like type 2 diabetes. This is because the peptides in soybeans boost the immune system and act like a power shield against diseases. In fact, despite those early and isolated concerns regarding a possible link between soy products and cancer, there is now strong evidence that soy provides powerful cancer prevention. Research has found that isoflavones operate across numerous pathways to fight cancer on multiple fronts simultaneously. This ends up reducing cancer risk at every phase of its progression.
2. Lower Cholesterol
Soy protein has been universally shown to lower LDL cholesterol and triglycerides, while some studies have also documented increases in beneficial HDL cholesterol.
3. Lose weight
Replacing animal-derived proteins with soy-based meals can lower body weight and fat mass. This reduces LDL cholesterol even more than would be expected from weight loss alone, which can improve body composition increasing the ratio of lean body mass to fat.
4. Combat Metabolic Syndrome
Soy protein combined with isoflavones improves blood sugar control, reduces insulin resistance, lowers serum lipids in diabetic patients, and can also reduce serum CRP levels and restore lipid profiles to normal. These effects illustrate that a diet with soy can combat metabolic syndrome in adults.
5. Strengthen Bones
If you're looking for a way to increase bone mineral content, density, quality and strength, soy's your solution. Independent studies conducted at various universities in the United States and Hong Kong indicate soy foods can have a protective effect on our bones. Soy protein and isoflavones enhance calcium retention and absorption, resulting in less excretion in the urine. Soy benefits on bones also include helping the body's ability to rebuild bone and even reversing osteoporosis.
So, now that you're no longer wondering is soy safe or is soy healthy, how much of it should you have daily to start reaping the benefits? Just as moderation and variety are rules of thumb when it comes to good nutrition, the same goes for soy protein. Researchers suggest adults eat up to 25 grams of soy protein and 100 milligrams of isoflavones daily. That translates to about two to four servings a day. A serving is eight ounces of liquid, such as miso and soymilk, or about half a cup of solid soy such as tofu, tempeh and edamame. Start your day off with soy today!
Veggie Brothers Founder, Michael Balducci, suffered from numerous illnesses, experienced fatigue and pain daily, and needed a solution. He recognized the need to change his diet and improve his health to create a permanent lifestyle change that would serve him well.Frustrated with the taste of meatless prepared foods found in supermarkets and he resorted to learning to cook starting Veggie Brothers.com that now provides chef prepared vegan meals delivered to your door.

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Friday, April 6, 2012

Soy and the prevention of lifestyle-related diseases.

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

In the study of "Soy and the prevention of lifestyle-related diseases" by Zhou JR., posted in US National Library of Medicine National Institutes of Health, researchers found that
1. Epidemiological studies suggest that consumption of soy foods is associated with reduced risks of cardiovascular disease, and breast and prostate cancers.
2. Clinical intervention studies indicate that some soy components, especially soy isoflavone-containing soy protein isolate, reduced serum total cholesterol and LDL-cholesterol.
 3. Animal studies generally support the conclusion that some soy components prevent the development and progression of breast and prostate cancers.
4. Epidemiological investigations and intervention studies suggest that some soy products are effective for the relief of menopausal symptoms.

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Patients' perceptions of cholesterol, cardiovascular disease risk, and risk communication strategies

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

In the investigation of "Patients' perceptions of cholesterol, cardiovascular disease risk, and risk communication strategies" by Goldman RE, Parker DR, Eaton CB, Borkan JM, Gramling R, Cover RT, Ahern DK, posted in US National Library of Medicine National Institutes of Health, researchers found that Complex explanations about cholesterol and CVD risk appear to be insufficient for motivating behavior change. A cardiovascular risk-adjusted age calculator is one strategy that may engage patients in recognizing their CVD risk and, when accompanied by information about risk reduction, may be helpful in communicating risk to patients.

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Tuesday, April 3, 2012

Nutrition professionals. and Participants' willingness to consume soy foods

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

In the study of "Participants' willingness to consume soy foods for lowering cholesterol and receive counselling on cardiovascular disease by nutrition professionals" by
Schryver T, Smith C., posted in US National Library of Medicine National Institutes of Health, researchers found that Participants believed diet, lifestyle and genetics were the cause of high cholesterol and cardiovascular disease (CVD). Few participants were aware of the Food and Drug Administration health claim for soy protein, yet many were willing to consume soy as part of lifestyle modification to prevent CVD. They reported preferring food and exercise over medication to treat high cholesterol. Few participants had ever received dietary advice from physicians on treating high cholesterol or CVD, and most doubted the accuracy of such advice. They believed registered dietitians were the most credible source of nutrition counselling and expressed an interest in physician referrals to dietitians. A collaboration and referral system between physicians and registered dietitians could increase CVD patients' consumption of soy foods as a means potentially leading to a reduced risk of heart disease in participants.

Chinese Tofu Recipe - Tofu With Chinese Sausage Recipe

 By

Tofu is a food originated from China, and is made by coagulating soy milk. Tofu is low in calories, no saturated fat or cholesterol, and contain pretty high amount of iron. Besides, due to tofu is made by soy milk, it is high in protein as well. Thus, for those weight watchers, vegetarians, health conscious and dairy product intolerance people, tofu is always their good choice of food.
Tofu itself has very little flavor or smell. So it can be used to cook with any dishes or ingredients. However, also due to its blend taste, it is not easy to cook a nice, tasty tofu dish as well. In order to use tofu as main ingredient for the dish, one would need to be able to make the taste or essence of side ingredients to be blended into the tofu.
There are many different types of tofu in the market. One needs to choose the right tofu for right dish. For example, soft tofu is suitable for soup, dessert, and steaming, and firm tofu is more suitable for stir fry, or deep fried.
Here is one easy-to-follow Chinese tofu recipe
Ingredients:
• 2 Chinese sausage (can get it from Asian market)
• 2 cakes medium firm tofu
• 1 spring onion, cut into 1 inch sections
• 1 red chili, thinly sliced
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 0.8 cup water
• 3 cup cooking oil
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• Pinch of MSG
Methods:
1. Put in the Chinese sausage into a steamer, steam for 12 minutes. Cut them diagonally into thin slices
2. Cut the tofu into 12 square pieces.
3. Heat up wok and cooking oil over medium heat. Fried tofu for 3 minutes until golden brown. Drain with paper towels and set aside
4. Heat wok and 1 teaspoon cooking oil. Stir fry spring onion and red chili for about 2 minutes. Add in salt, soy sauce, water and fried tofu. Stir and simmer for 5 minutes over medium heat
5. Add in Chinese sausages and cornstarch mixture. Stir well until sauce is thickened
6. Ready to serve
Chinese cooking is not as difficult as what you imagine. Simple ingredients can make up a nice, delicious dish as long as you choose the right ingredients and right cooking method. You can get more free Chinese recipes from Chinese Recipe Online. There, you can get lots of free Chinese recipes on vegetable and tofu, seafood, soup and more.

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The Most Powerful Recipe Soup Diet - Chinese Tofu Recipe

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Most of the people who wants to lose some extra pounds are not aware of the fact, that there are no quick weight loss diets and programs. You did not gain weight overnight, thus you can't expect to lose weight in very short period.
Finding some low carb and fat diet recipes to follow will making the weight loss task much easier. The one in particular that you definitely want to try out is Chinese tofu recipe called: "Milk Tofu (Bean Curd) Soup".
Tofu is an important source of proteins, it contains calcium, iron, B vitamins and naturally occurring phytoestrogens. It has no cholestrol and is low in calories and staurated fat.
The ingredients in this Chinese tofu recipe you need are: 200g/8oz fresh Tofu, 200ml/ 1/3pint semi-skimmed milk, salt, 1tsp sugar, 1 spring onions(finely chopped), a sprinkle of chicken powder could add more flavour to the soup.
Making the soup couldn't be simpler, put tofu in a sauce pan, add the milk and some water, then bring it to boil. Simmer for a few minutes (don't let the milk drying up). Add the seasoning to taste, garnish with spring onions and serve it hot.
If you're really committed to lose some weight, you can use this Chinese tofu recipe for few days. The first day eat as it is. The following days you also can add more ingredients, such as cucumber, tomatoes. It will add more fiber to your diet and also it will increase your metabolism.
By increasing the metabolism you are giving the body a need to have more amount of protein. Metabolism, if increased, would result in taking much fluid thus weight loss would happen gradually. A permanent weight loss may be achieved through increasing metabolism and this process provides different benefits.
Pay attention to what you eat, set realistic weight loss goals and incorporate regular exercises in your daily routine are the three elements that ensure your weight loss success.
Haiyan Lai-Heskin has been a nurse for 17 years. She has been writing Health, Wellness and Fitness articles for many years. Her continuing education has led her in the direction of "Nutrtion And Health Science", a overall wellness approach to a Healthy Lifestyle [http://gorgeoushealthyyou.blogspot.com]. Weight loss is challenging to most people and necessary for some. Add Acai Berry [http://www.try-acai-berry-weight-loss.com] to your weight loss plan and get FREE support systems to YOU to ensure the best possible rate of success.

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Monday, April 2, 2012

Reported attitudes and beliefs toward soy food consumption

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

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


Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

soy protein and its implication in diseases mediated by lipid disorders

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

In the study of "Regulation of lipid metabolism by soy protein and its implication in diseases mediated by lipid disorders. by Torres N, Torre-Villalvazo I, Tovar AR., posted in US National Library of Medicine National Institutes of Health, researchers found that the reduction of serum cholesterol and triglyceride concentrations by soy protein intake produces beneficial effects in the kidney preventing the inflammatory response, increasing the renal flow by releasing endothelial nitric oxide (NO) synthase from the caveolae, facilitating the synthesis of NO. Thus, soy protein consumption may reduce the clinical and biochemical abnormalities in diseases mediated by lipid disorders.

Dr. Mercola's Total Health Breakthrough
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!

Easy to Make Tofu Recipes

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Tofu is one of the more healthy foods that you ought to integrate in your diet program. It is low in cholesterol and calories yet it can be high in protein and minerals. Also referred to as bean curd, tofu is often employed in soups. It is rather simple to get ready and with some easy and quick tested recipes you may have a meal with tofu any day inside week.
You can pan fry it, create to it salads, combine it with meat, fish, as well as make it info sandwich fillings. You'll find a lot of items that you are able to do together with your tofu. For a single, you are able to be prepared it like a dip for your crackers and chips. All of that is required is to include sauteed garlic and onion to tofu, blend inside a food processor and put in some salt and pepper to taste. Make sure that you take out as very much water as you can from the tofu, initial ahead of you mix them all up. This is usually a very healthy dip which you can utilize for snacks and likewise for parties.
In recent times, more and more people are turning out to be accustomed to tofu and loving it, if I might combine. Tofu sales in the supermarket have been with a steady improve. Tofu is an excellent exchange for meat protein because compared to meat it contains far more protein and less cholesterol. And with a great deal of new tested recipes to prepare tofu, you will not get tired of it.
Tofu dishes are frequently really tasty mainly because just about every seasoning or ingredient will stand out. Tofu in itself is far from tasty. So even with very little seasonings, you can create pretty a tasty tofu dish. You only need to know how to be prepared them. You can easily set square tofu on top rated of a dish but its not actually the best way to prepare tofu.
1 dish that is rather easy to make is combining tofu with mushrooms. You will have to have significant mushrooms for this a single since you may be stuffing the hollowed part with tofu. Be prepared the tofu stuffing by adding green onions, crushed garlic, a little bit of soy sauce, a little bit of oyster sauce, and salt and pepper to taste. When you've finished stuffing the mushroom, you bake the good deal no more than 15 minutes. This is quite a treat.
If you would like anything to spice up your meal, a chili tofu dish may well work. What you do is marinate cube tofu in a very bowl of chili powder blended with soy sauce and garlic. Following marinating for 15 minutes or so position the tofu together with the marinade in the heated pan with olive oil. Prepare the tofu until they are crispy about the sides. To get that unnecessary oil out from the tofu, placing them with a kitchen towel really should work.
It is possible to naturally combine your tofu dish with other combinations. Lamp, burger, crab meat, white potatoes, noodles as well as rice would go excellent using your tofu dishes.
You can even make a tofu burger. All you need is always to blend tofu with flour to make up the patties and fry over a pan or grill. You can contribute ketchup and mustard afterwards. If you would like to become fancy, adding barbecue sauce can be excellent as nicely. These are just a a couple of the fast and simple quality recipes for the tofu dishes that you will make.
For more information about cooking and useful tips for amateur cooks, visit cooking101.org and check out boiled egg cuisine.

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