I will list common soy foods that many people around the world
are using in their healthy diets. Soy contain complete protein and is
the easiest protein to digest of protein class. Soy contains little or
no fat and no cholesterol. The list is as follows:
Miso is a medicinal food made from fermented soybean paste. It is helps to alkalize our body, lowers cholesterol, represses carcinogens, helps to neutralize allergens and pollutants from the environment, and provides an immune enhancing environment.
Miso is a tasty and healthy base as a salt substitute, soup, sauces, spreads, cooking stock, dips, and soy sauce. There are various strengths, kinds,and flavors of miso such as chickpea which is (mild), and hatcho (strong). Natto miso is the sweetest of the miso's, natto is a mix of soybeans, barley and barley malt, kombu (a seaweed), ginger, and sea salt. Unpasteurized is most popular for a healing diet, since beneficial bacteria and other enzymes, and flavor is undamaged.
Miso is so concentrated that you must use no more than one half teaspoon of dark miso, or one teaspoon of light miso per individual. Miso should be dissolved in a small amount of water to activate the beneficial enzymes before adding it to your recipe. Please remember when you use miso disregard adding SALT.
Soy Cheese is made from soy milk and is cholesterol and lactose free. A small amount of calcium caseinate (a milk product) is added to allow soy cheese to melt. A selection of cheddar, cream cheese types, jack, mozzarella, are readily available. When replacing low fat cheese with soy cheese, use it cup for cup.
Soy Milk is very nutritious, delicious, smooth and versatile. It is vegetable based, cholesterol and lactose free with unsaturated polyunsaturated fat. Soy milk contains less calcium and calories than milk, but contains more protein and iron. In comes plain or in a vanilla flavor. Soy milk is used cup for cup as milk for baking, health shakes, and teas. Use the plain for savory dishes and flavored for sweet dishes and on cereal. Soy ice cream, soy yogurt are available in a wide variety of flavors. Soy mayonnaise has been developed and has the same consistency of dairy mayonnaise.
Tamari is a wheat free soy sauce lower in sodium and richer in flavor than regular soy sauce. Bragg's Liquid Aminos is an excellent,energizing protein broth and is in the tamari family but is unfermented, lower in sodium and contains 8essential amino acids. Tempeh is a meaty Indonesian fermented soy food, containing complete protein and all essential amino acids. It has a robust texture and mushroom like aroma. Tempeh is also a predigested product due to the enzyme action in its culturing, making it very affordable.
Tofu is a delicious soy food, made from soybeans, water, and nigari a mineral rich seawater precipitate. Fresh tofu has a light, delicate character that can take on any flavor perfectly from savory to sweet. It comes firm pressed in cubes, a soft delicate for, or silken with a custard like texture. Tofu is a versatile food source, it is nutritionally balanced healing food, an nutritionally adequate source of complex carbohydrates, minerals and vitamins. It is easy on the digestive system, full of soluble fiber, and non-mucous way to add richness and creamy texture to a recipe. My favorite smoothie is a blend of silken tofu, soy or rice milk. 1/2 banana, 1/2 dice apple, 1/4 cup of blueberry and cranberries, 1 T. honey, and a dash of cayenne pepper.
Tofu Facts:
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!
For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/
Miso is a medicinal food made from fermented soybean paste. It is helps to alkalize our body, lowers cholesterol, represses carcinogens, helps to neutralize allergens and pollutants from the environment, and provides an immune enhancing environment.
Miso is a tasty and healthy base as a salt substitute, soup, sauces, spreads, cooking stock, dips, and soy sauce. There are various strengths, kinds,and flavors of miso such as chickpea which is (mild), and hatcho (strong). Natto miso is the sweetest of the miso's, natto is a mix of soybeans, barley and barley malt, kombu (a seaweed), ginger, and sea salt. Unpasteurized is most popular for a healing diet, since beneficial bacteria and other enzymes, and flavor is undamaged.
Miso is so concentrated that you must use no more than one half teaspoon of dark miso, or one teaspoon of light miso per individual. Miso should be dissolved in a small amount of water to activate the beneficial enzymes before adding it to your recipe. Please remember when you use miso disregard adding SALT.
Soy Cheese is made from soy milk and is cholesterol and lactose free. A small amount of calcium caseinate (a milk product) is added to allow soy cheese to melt. A selection of cheddar, cream cheese types, jack, mozzarella, are readily available. When replacing low fat cheese with soy cheese, use it cup for cup.
Soy Milk is very nutritious, delicious, smooth and versatile. It is vegetable based, cholesterol and lactose free with unsaturated polyunsaturated fat. Soy milk contains less calcium and calories than milk, but contains more protein and iron. In comes plain or in a vanilla flavor. Soy milk is used cup for cup as milk for baking, health shakes, and teas. Use the plain for savory dishes and flavored for sweet dishes and on cereal. Soy ice cream, soy yogurt are available in a wide variety of flavors. Soy mayonnaise has been developed and has the same consistency of dairy mayonnaise.
Tamari is a wheat free soy sauce lower in sodium and richer in flavor than regular soy sauce. Bragg's Liquid Aminos is an excellent,energizing protein broth and is in the tamari family but is unfermented, lower in sodium and contains 8essential amino acids. Tempeh is a meaty Indonesian fermented soy food, containing complete protein and all essential amino acids. It has a robust texture and mushroom like aroma. Tempeh is also a predigested product due to the enzyme action in its culturing, making it very affordable.
Tofu is a delicious soy food, made from soybeans, water, and nigari a mineral rich seawater precipitate. Fresh tofu has a light, delicate character that can take on any flavor perfectly from savory to sweet. It comes firm pressed in cubes, a soft delicate for, or silken with a custard like texture. Tofu is a versatile food source, it is nutritionally balanced healing food, an nutritionally adequate source of complex carbohydrates, minerals and vitamins. It is easy on the digestive system, full of soluble fiber, and non-mucous way to add richness and creamy texture to a recipe. My favorite smoothie is a blend of silken tofu, soy or rice milk. 1/2 banana, 1/2 dice apple, 1/4 cup of blueberry and cranberries, 1 T. honey, and a dash of cayenne pepper.
Tofu Facts:
- Tofu is lower in calories. Eight ounces has only 164 calories.
- Tofu is rich in organic calcium. Eight ounces supplies the the same amount of calcium as eight ounces of milk, and digests easily.
- Tofu is high in iron. Eight ounces supplies the same amount of iron as 2 ounces of beef liver or 4 eggs.
- Tofu has high quality protein. Eight ounces supplies the same amount of protein as 3 1/4 ounce of beef, 5 1/2 ounce of hamburger, 1 2/3 cups of milk, or 2 ounce of regular cheese, or 2 eggs, but it is lower in fat than any of these.
- Be creative with the soy foods, blend it, stir fry it, toss it, marinate it, and most of all enjoy it.
Guide To Weight Loss, Preventing Disease And
Premature Aging, And Living Healthy And Longer!
For more information and health articles, please visit women's health http://thetruestoriesstories.blogspot.ca/
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