Dietary intake of soy protein and tofu in association with breast cancer risk

Posted by Chantel Martiromo. research contributed by PubMed

In the evaluated the relationship between breast cancer risk and the dietary intake of soy protein as measured by total soy food and tofu intake. Histologically confirmed cases (n = 362) were matched to controls by age (within 2 yr) and menopausal status, posted in PubMed, indicated that High soy protein intake was associated with reduced breast cancer risk in analyses adjusted for potential confounders including dietary factors among premenopausal women (odds ratio [OR] = 0.39 in the highest quintile, 95% confidence interval [CI] = 0.22-0.93, P for trend = 0.03) and postmenopausal women (OR = 0.22, 95% CI = 0.06-0.88, P for trend = 0.16). There is an an inverse association between total tofu intake and breast cancer risk among premenopausal women (for total tofu intake, OR = 0.23 in the highest quintile, 95% CI = 0.11-0.48, P for trend < 0.01; for at least 1 serving of tofu as the main ingredient per day, OR = 0.26, 95% CI = 0.13-0.55, P for trend < 0.01).

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How to Make a Delicious and Easy Vegan Tofu Pasta Salad

Posted by Chantel M, Recipes 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.

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Dietary lignan intake and postmenopausal breast cancer risk

Posted by Chantel Martiromo. research contributed by PubMed
Studies conducted in Asian populations have suggested that high consumption of soy-based foods that are rich in isoflavone phytoestrogens is associated with a reduced risk of breast cancer. In a prospectively examined associations between the risk of postmenopausal invasive breast cancer and dietary intakes of four plant lignans (pinoresinol, lariciresinol, secoisolariciresinol, and matairesinol) and estimated exposure to two enterolignans (enterodiol and enterolactone), as measured with a self-administered diet history questionnaire, among 58,049 postmenopausal French women who were not taking soy isoflavone supplements,posted in PubMed, indicated that During 383,425 person-years of follow-up (median follow-up, 7.7 years), 1469 cases of breast cancer were diagnosed. Compared with women in the lowest intake quartiles, those in the highest quartile of total lignan intake (>1395 microg/day) had a reduced risk of breast cancer (RR = 0.83, 95% CI = 0.71 to 0.95, P(trend) = .02, 376 versus 411 cases per 100,000 person-years), as did those in the highest quartile of lariciresinol intake (RR = 0.82, 95% CI = 0.71 to 0.95, P(trend) = .01). The inverse associations between phytoestrogen intakes and postmenopausal breast cancer risk were limited to ER- and PR-positive disease (e.g., RR for highest versus lowest quartiles of total plant lignan intake = 0.72, 95% CI = 0.58 to 0.88, P(trend) = .01, 174 versus 214 cases per 100,000 person-years, and RR for highest versus lowest quartiles of total enterolignan level = 0.77, 95% CI = 0.62 to 0.95, P(trend) = .01, 164 versus 204 cases per 100,000 person-years).

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Low Calorie Salad Dressing: Green Goddess Salad Dressing

Posted by Chantel M, Recipes By Virginia Butters 
 

Low-calorie salad dressing is a must-have for those trying to trim excess fat and calories from their diets. Most dieters soon discover that most of the low-calorie salad dressings available on grocery store shelves lack the body and flavor of their fat and calorie-laden counterparts. Is it impossible to find a delicious, flavorful dressing that's low in fat and calories? Not at all - just make your own!
One of the most versatile and nutritious bases for a home-made salad dressing is tofu. Tofu is a bean curd made from soy milk, in a process similar to that used to make cottage cheese. It's very inexpensive, available at most grocery stores and supermarkets, and is very easy to cook with. The best news is, it's low-calorie and highly nutritious. There's an average of 95 calories in a half-cup serving of tofu, which equals less than 10 calories per tablespoon. The serving has only five grams of fat, and provides a whopping 10 grams of protein. Tofu is a no-cholesterol food, a good source of iron, and is loaded with calcium, supplying over 20% of the recommended daily allowance in one half-cup.
Tofu has almost no taste or aroma on its own, which makes it an ideal base to carry the flavors of herbs and spices which add punch to low-calorie salad dressings. The very soft or silken varieties of tofu are the best choices for dressing, as they can easily be beaten to a smooth, creamy texture. The smoothest dressings are made in a blender, but a food processor, electric mixer, or even a wire whip will result in a pleasantly creamy dressing. Use only the freshest tofu, and be sure to keep any unused tofu or dressing refrigerated.
A powerfully flavorful combination of herbs has made Green Goddess Dressing a perennial favorite with salad lovers. Many suppose the name comes from the rich, green color fresh parsley gives the dressing, but this is not the case. Green Goddess Dressing was first made in San Francisco's Palace Hotel in 1923, for a dinner honoring stage actor George Arliss. Arliss was staying at the hotel while he appeared in a San Francisco production of a popular play, The Green Goddess. The dressing is often served on tossed salads containing avocado or anchovy, but these can be omitted without losing flavor.
Low Calorie Salad Dressing: Green Goddess Dressing
1/2 lb soft or silken tofu, mashed
2 Tbs oil
1 Tbs dry chives
Generous 1/4 cup fresh parsley, roughly chopped
2 Tbs white vinegar
1 tsp onion powder
1/2 tsp salt
1/2 tsp garlic powder
1 tsp tarragon (optional)
Pinch of black pepper to taste
Combine all ingredients in a blender or mixing bowl and blend or beat until smooth and creamy.

If you enjoyed this healthy recipe, check out my diet cookie recipes. The right diet cookies can help keep you on track for your weight loss goals!

Chinese Secrets to Fatty Liver and Obesity Reversal
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To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight

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The treatment of infertility in polycystic ovary syndrome

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

The prevalence of childbearing age obesity is wide spreading in US, approximately, 50% of them are either overweight [body mass index (BMI) 25-29.9 kg/m(2)] or obese (BMI ≥ 30 kg/m(2)).
The treatment of infertility in polycystic ovary syndrome
According to the study by the University of New South Wales, Sydney, posted in PubMed, lifestyle change alone is considered the first-line treatment for the management of infertile anovulatory PCOS women who are overweight or obese. First-line medical ovulation induction therapy to improve fertility outcomes is clomiphene citrate, whilst gonadotrophins, laparoscopic ovarian surgery or possibly metformin are second line in clomiphene citrate-resistant PCOS women. There is currently insufficient evidence to recommend aromatase inhibitors over that of clomiphene citrate in infertile anovulatory PCOS women in general or specifically in therapy naive or clomiphene citrate-resistant PCOS women. IVF/ICSI treatment is recommended either as a third-line treatment or in the presence of other infertility factors.


Chinese Secrets to Fatty Liver and Obesity Reversal
A Fabulous E book with Research based & Scientifically proven Efficacy 
To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight

For more information of Obesity effect on women health, click
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Leucocytosis in women with polycystic ovary syndrome (PCOS) explained by obesity and insulin resistance.

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

The prevalence of childbearing age obesity is wide spreading in US, approximately, 50% of them are either overweight [body mass index (BMI) 25-29.9 kg/m(2)] or obese (BMI ≥ 30 kg/m(2)).
Leucocytosis in women with polycystic ovary syndrome (PCOS) explained by obesity and insulin resistance.
Low-grade chronic inflammation predicts cardiovascular outcomes and is observed in women with polycystic ovary syndrome (PCOS). In the study of seventy pairs of women with and without PCOS, matched for age, body mass index (BMI) and IR (HOMA, QUICKI and Avignon index), generated from a larger cohort of 103 women with and 104 BMI-matched women without PCOS.to investigate whether this is entirely a cause or consequence of insulin resistance (IR), posted in PubMed, found that Low-grade inflammation occurs in PCOS. Increased hsCRP and cytokines are associated with IR, but increased WCC is observed even when IR is accounted for. The explanation for this and its clinical significance is unknown.

Chinese Secrets to Fatty Liver and Obesity Reversal
A Fabulous E book with Research based & Scientifically proven Efficacy 
To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight

For more information of Obesity effect on women health, click
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Daidzein affects steroidogenesis and oestrogen receptor expression in medium ovarian follicles of pigs

Posted by Chantel Martiromo. research contributed by PubMed

Daidzein, a phytoestrogen present in soybean products used in swine feed, has been demonstrated to affect both reproductive and endocrine functions. In the study to examine the in vitro effects of daidzein on (1) progesterone (P4) and oestradiol (E2) secretion by porcine luteinised granulosa cells harvested from medium follicles, and (2) the mRNA and protein expression of oestrogen receptors α and β (ERα and ERβ) in these cells, posted in PubMed, indicated that daidzein inhibited progesterone secretion by luteinised granulosa cells isolated from medium follicles. In contrast, E2 did not affect progesterone production by these cells. Moreover, daidzein did not alter the granulosal secretion of E2. Both daidzein and E2 decreased mRNA expression of ERα in the cells examined. The expression of ERβ mRNA was not affected by daidzein but was inhibited by E2. ERα protein was not detected while ERβ protein was found in the nuclei of the cells. Daidzein and E2 upregulated the expression of ERβ protein in the cells. In summary, the phytoestrogen daidzein directly affected the porcine ovary by inhibiting progesterone production and increasing ERβ protein expression. Daidzein-induced changes in follicular steroidogenesis and granulosal sensitivity to oestrogens may disturb reproductive processes in pigs.

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To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight

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Clean Out the Fridge - Goan Tofu Curry

Posted by Chantel M, Recipes By Linda Strother 

Once a month I clean out the refrigerator, and create a soup or stew out of what I find. Usually it's veggies that I did not get around to cooking for one reason or another. I love Indian food and cook it often. A friend of mine studied and lived in India; she brought back some great recipes and methods for cooking Indian food. This recipe is a modification of two of her recipes. One of my favorites is fish curry from the Goa region of India. Today, I came up with a tofu and vegetable curry. I used cauliflower, yellow squash, onions, garlic, sweet peppers, carrots and jalapeño peppers. This recipe calls for tamarind. You may find tamarind and garam masala spice at an Asian market. The other method is to soak the tamarind pods and strip the fiber strings off the pods. The paste in the jar is much easier to use. Trust me on this bit of advice.
1 package or extra firm Tofu diced
½ a head cauliflower chopped
½ package of tiny cut carrots
½ package of frozen peas
1 medium red onion chopped
2 cloves garlic chopped
1 green jalapeno pepper chopped
8 oz can of diced tomatoes
1 can coconut milk reduced fat
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
Large handful of fresh cilantro chopped fine for garnish
1 teaspoon red pepper flakes or more to taste
1 teaspoon Garam Masala
2 tablespoons tamarind paste or ¼ cup of juice
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons turmeric powder
2 inch peeled and grated fresh ginger
2 tablespoons lemon, lime juice or vinegar
12 oz. of free range chicken or veggie stock
1 tablespoon sesame or olive oil
¼ each sweet red, yellow and orange peppers diced
1 medium yellow squash peeled and diced
Or use your veggies of choice.
The key to cooking Indian food to is to know when to add the spices, including salt and black pepper. A very commonly used spice is garam masala which is a combination of Indian spices and can be found in most health food stores. As for diabetics (I am one) the only real fat it the dish is the sesame oil and coconut milk. There are carbohydrates in the veggies but I divided this dish into 8-10 portions so the carbohydrates will be lower per serving.
In a food processor (I use mini processor) put in the jalapeno pepper, onion, garlic, lemon, lime juice and grated ginger. I have a little tip about ginger; I keep it in the freezer in an airtight bag, it so much easier to peel and grate. Pulse the mixture until it forms a wet paste. Put mixture into a deep pot, add all the spices at the same time keep stirring so the mixture does not burn or stick. It may take 5 minutes or more for the mixture to dry out and become paste like. Add the tablespoon of oil, it will thin the mixture and smooth it out. At this point add tomatoes, chicken or vegetable stock, vegetables, tomato paste and cook on medium heat until bubbling. Add coconut milk, stir until smooth, turn down heat to low and simmer for 20-30 minutes or until all the vegetables are done and stew is thick. Add in the tofu, cover and simmer a few more minutes. Serve with rice, top with the chopped cilantro leaves. Enjoy.

Follow along with me on my quest for realistic diabetic cooking at http://www.thediabeticcookbook.net

Chinese Secrets to Fatty Liver and Obesity Reversal
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Thermal stability of genistein and daidzein and its effect on their antioxidant activity

Posted by Chantel Martiromo. research contributed by PubMed

Soy isoflavones, present in many processed soy foods, are known for their phytoestrogenic and antioxidant activities. In the study to investigate the kinetics of genistein and daidzein degradation at elevated temperatures and to follow changes in their antioxidant activity. posted in PubMed, showed that
Daidzein and genistein in model solutions (pH 7 and 9) were thermally treated at 120 degrees C or incubated at 70, 80, and 90 degrees C. Isoflavone degradation was observed at all temperatures, with apparent first-order kinetics at 70-90 degrees C, and E(a) = 8.4 and 11.6 kcal/mol at pH 9, respectively. Microcalorimetric stability tests showed a similar pattern of degradation, however, with higher E(a) (genistein, 73.7 kcal/mol; daidzein, 34.1 kcal/mol) that may be attributed to the anaerobic conditions. The antioxidant activity of incubated isoflavone solutions, followed by the ABTS test, decreased rapidly at pH 9 for genistein, whereas only moderate reduction was observed for daidzein (pH 7 and 9) or genistein at pH 7.

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Vegan Egg Replacer: How To Substitute Eggs in Recipes

Posted by Chantel M, Recipes By Allysia Kerney 

Eggs are traditionally used in a variety of ways, from scrambles to desserts and baking. Choosing the right vegan egg replacer, then, is largely determined by what you're planning on cooking. For example, you won't be able to fry up ground flax seeds, but you could certainly fry medium-firm tofu. In this article we'll take a look at basic vegan egg substitutes and talk about how they're used.
Ener-G Egg Replacer: This is a commercial brand of egg replacer that can be found in many conventional grocery stores. The brand name varies depending on where you live in the world, but the concept is the same - it's a starchy powder that you mix a specific amount of water with to replace eggs in baking, like cupcakes and cookies. It can be found in the baking aisle of your grocery store by the flours.
I've used this with much success, and it's great if you only want to replace one or two eggs. My mom has used it in recipes that call for 3-4 eggs with excellent results, although not everyone is fond of it in higher amounts.
Use this in any kind of baking, since it's all-purpose like that. However, this will not work for anything egg-based, like quiche or meringue.
Other starches: When I'm without Ener-G, I opt for cornstarch - usually 1 tbsp mixed with 2 tbsp water for one egg. I've heard that other starches like arrowroot powder also works well, and I would assume potato starch would also be functional since it's a main ingredient in Ener-G. Use cornstarch (or other starches) in baking goodies, but not eggy things like quiche, just like the above egg replacer.
Ground flaxseeds: Ground flax makes a great binder in baking, though it does impart a slight flax-y taste. If you mix 1/4 c. warm water with 1 tbsp ground flax for one egg, mix it up and let it sit for 5-10 minutes, the mixture will turn gelatinous, perfect for baking. I like using flax in healthier baking where its mild flavor isn't too out of place.
Ground chia seeds: chia seeds do the exact same thing flax does - make goopy gelatinous water - but with absolutely no flavor so you can use them in virtually anything. 1/4 c. warm water mixed with 1 tbsp ground chia seeds should do the trick for replacing 1 egg. Use in baking.
Bananas: This works very well as a binding agent in baking. 1 medium, well-mashed banana is enough to replace 1 egg. Obviously you wouldn't want to use this in a recipe where the taste of banana would be unwanted, but it does work very well otherwise.
Vegan yogurt: In recipes that call for a lot of eggs, like cheesecake, I've been known to replace some of them with vegan yogurt, since it's thick and goopy, adds moisture and helps bind ingredients. Most cheesecakes call for a lot of eggs (usually around 4), and I like replacing 2 eggs with starches, and the other two with yogurt (or soft tofu which I mention below).
Soft or silken tofu: Tofu is a great egg replacer, although it's usually more annoying to use than the other egg replacers mentioned above, since you have to open a package, use only a little bit, and then let the rest of the package take up precious space in your fridge. On the odd occasion I do have tofu kicking around, though, I've been known to use it in baking with lots of success. Make sure to use either the soft or silken kind - firmer tofus get a chalky taste when they're blended. It's also very important to blend the tofu in a blender before adding it to the recipe, or you'll have little white specks in your pumpkin pie, and that's just sad.
Medium or firm tofu: When making scrambled "eggs", quiche or frittatas, this is what you'll want to use. I find that medium-firm tofu is the most egg-like in texture and I love using it in scrambles, with plenty of seasonings so it isn't bland. All you have to do is heat a little oil over medium heat in a pan, crumble in the tofu, season to taste with salt, pepper and herbs, and saute for 10-15 minutes. Throw in vegetables if you like. Adding a 1/4 tsp of turmeric gives it a nice golden "eggy" color.
--
These vegan egg substitutions cover 99% of recipes I make. Eggs are surprisingly easy to bake without, and multiple egg replacers work just as well as others if you don't have access to a certain ingredient. Tofu isn't a perfect substitution for scrambles but it's delicious in its own right - just be sure to season it well, because tofu is quite bland by its lonesome.
The best part of using a vegan egg replacer? There are no worries about eating raw cookie dough.

Allysia is a certified raw food chef and health enthusiast who writes about all things related to veganism. You can find out more at her website The Real Meal.

Chinese Secrets to Fatty Liver and Obesity Reversal
A Fabulous E book with Research based & Scientifically proven Efficacy 
To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight

For more information of Obesity effect on women health, click
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Hyperandrogenism in obese women with polycystic ovary syndrome

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

The prevalence of childbearing age obesity is wide spreading in US, approximately, 50% of them are either overweight [body mass index (BMI) 25-29.9 kg/m(2)] or obese (BMI ≥ 30 kg/m(2)).
Hyperandrogenism in obese women with polycystic ovary syndrome
In the stduy using samples from previous prospective, controlled studies. Nine women with PCOS (5 obese, 4 lean) and 9 ovulatory controls (5 obese, 4 lean)to determined the effect of chronic androgen suppression on inflammation in women with polycystic ovary syndrome (PCOS) compared to weight-matched controls, posted in PubMed, suggested that hyperandrogenism in PCOS may exert an anti-inflammatory effect when obesity is present, but may not promote inflammation in the disorder; and that circulating androgens have a pleiotropic effect on inflammation depending on the combination of PCOS and weight status in a given individual.
Chinese Secrets to Fatty Liver and Obesity Reversal
A Fabulous E book with Research based & Scientifically proven Efficacy 
To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight

For more information of Obesity effect on women health, click
http://thetruestoriesstories.blogspot.ca/p/women-and-obesity.html

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