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Thursday, January 31, 2013

Milk vs Soy Milk

Posted by Chantel M. article Contributed By

There could be many reasons that one chooses to drink cows milk or soy milk. Aside from ethical reason and personal taste preference, we will focus solely on the nutrition and health aspects in this article. Sometimes you don't need to be an expert to make a choice; all you need is some common sense, and a little bit research. Let's just read the labels.
Here we pick four products for nutrition comparison. They are Horizon organic whole milk, Horizon organic lowfat milk, Silk soymilk plain and Silk soymilk unsweetened. Since pictures are not allowed here, so please click the link at the end of this article to see the complete nutrition comparison chart.
Some obvious and undeniable conclusions can be drawn as follows:
1. For calories and fat, you can get your desired amount per serving by picking the right product in both cows milk and soy milk;
2. Both have similar amount of Protein, Calcium (fortified product in this case);
3. Cows milk is high in saturated fats and cholesterol compared with soy milk;
4. Soy milk contains significant amount of Riboflavin (B2) and Vitamin B12 while cows milk contains zero amount;
Other health issues you may consider that can not be seen on the labels:
1. Allergy and lactose intolerance;
2. Soy naturally contains isoflavone, which is claimed to be beneficial to health;
3. It is commonly believed that unless a baby shows signs of a dairy allergy, soy milk is not recommended as an infant formula.
Poll: You were trapped on an island, and could have either cow's milk or soy milk as your only food source. Which one do you think would help you better survive?
Please visit our site in the link below to vote and see the results :)
Additional information: Soybean Nutrition and Function
Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat.
According to the FDA, "Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a "complete" protein profile. Soybeans contain all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body. Soy protein products can replace animal-based foods-which also have complete proteins but tend to contain more fat, especially saturated fat-without requiring major adjustments elsewhere in the diet."
Soy in your diet can lower cholesterol. There are many scientific studies that support this conclusion. In fact, the FDA agreed that 25 grams per day of soy protein, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Soy may also reduce symptoms of menopause and the risk of osteoporosis. Soy products may possibly prevent certain hormone-dependent cancers, including breast cancer, endometrial cancer, and prostate cancer.
By Homer Liao
Milk vs Soy Milk
Help you make informed choices about soy milk

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Wednesday, January 30, 2013

Marinated Tofu

 Posted by Chantel M. Recipe Contributed By

Marinated tofu makes a delicious main course. Serve with steamed rice (try red or black rice) and a variety of vegetables. Remove the block of tofu from the packet and pat dry. Cut into portion sizes and marinade the pieces for a few hours, overnight or up to 3 days. For stuffed tofu, make little cuts into the tofu with a sharp knife and push the stuffing gently in with the tip of a knife. You can also push the stuffing all the way into the tofu and smooth over the cut to conceal the stuffing. Place the tofu in a small oven proof dish, pour over its marinade, cover with tin foil and bake for 20 - 30 minutes in an oven with the temperature at around 160 - 170°C (320 - 340°F). If you like, you can then grill the tofu briefly (remove the tin foil), until the top starts to discolour. The following recipes serve 2, so use 2 thick slices of tofu per person, or cut ½ of a block (140g) into 2 'steaks'.
Orange & fennel
4 tbsp orange juice
1 tsp grated orange zest / use dried peel and cut into small slivers
1 tsp olive oil (orange-infused is even better)
1 tsp fennel seeds, dry fried in pan and finely ground
  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake on the middle shelf in the oven for 20 minutes at 170°C (340°F). Remove the tin foil and bake a further 5 minutes.
  4. Remove and serve.
Ginger & kaffir lime leaf
1 tsp freshly grated ginger
1 - 2 garlic cloves, finely grated
1 tsp soy sauce
1 ml (or to taste) freshly chopped red chilli
1 small kaffir lime leaf, very finely shredded with a pair of scissors
  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or 2 days (the ginger starts losing its flavour after 2 days). Turn the pieces a few times.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake in the oven on the middle shelf for 15 - 20 minutes, covered.
  4. Remove and serve.
Maple syrup & peanut
1 tbsp maple syrup
1 tsp peanut oil
2 tbsp toasted peanuts, chopped medium fine
2 ml soy sauce
  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake on a shelf just below the middle of the oven for 15 minutes at 190°C (370°F). Remove the tin foil and bake for a further 3 minutes.
  4. Remove and serve. Also tastes delicious cold, served like a patty on bread for lunch.
Thyme studded
4 tbsp fresh thyme: keep the leaves on the little twigs, but remove the thick woody stems
2 tsp olive oil
2 ml balsamic vinegar
1 ml herbal salt
cracked black pepper
  1. Cut incisions into the tofu and stuff with the thyme by pushing the twigs into the tofu with a blunt knife.
  2. Mix the rest of the ingredients together and marinade the tofu for a few hours.
  3. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour the marinade over and cover the dish with tin foil.
  4. Bake at 170°C (340°F) in the middle of the oven for 20 minutes, covered.
  5. Remove and serve.
Garlic stuffed
2 garlic cloves, cut lengthwise into tiny matchsticks
2 tsp olive oil
2 tsp vincotto / balsamic vinegar with a dash of date syrup stirred in
1 ml herbal salt
cracked black pepper
  1. Cut small incisions into the tofu with a sharp knife to make nice clean cuts. Stuff with the garlic by pushing the garlic pieces into the cuts with your fingers.
  2. Mix the rest of the ingredients together and pour over the tofu. Turn the tofu a few times in the marinade.
  3. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour the marinade over and cover the dish with tin foil.
  4. Bake on the middle shelf in the oven at 180°C (360°F)for 25 minutes. Remove the tin foil and bake just briefly for 2 minutes to protect the garlic.
  5. Remove and serve.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see http://www.veganwellbeing.net.


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Tuesday, January 29, 2013

A List of Common Soy Foods & Health Benefits

Posted by Chantel M. Article Contributed By

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:
  • 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.
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Monday, January 28, 2013

Soy Milk Protein - An Alternative Protein Source

Posted by Chantel M. Article Contributed By

Walking past the local health store and you will immediately spot a whole row of whey protein products. Whey protein is high quality protein that is extracted from milk. It is the best known protein source among professional athletes and bodybuilders. But what if whey protein just isn't suitable for you? Do you have other alternatives?
Fortunately, there is another great option - soy milk protein. Soy milk contains huge amounts of protein. It is cheap and readily available in restaurants and supermarkets.
Professional sports people consume whey protein because they workout 5 times a week. Therefore, they need high quality protein to aid in muscle growth and recovery. They need to continue training the next day. However, for the man on the street, consuming such high end protein just isn't practical.
Just take a peek at the price tag of premium protein powders the next time you walk into a health supplement store. You may end up spending hundreds or even thousands of dollars annually just on protein powder alone.
For this reason, soy protein comes as a highly recommended alternative. Results released by the FDA show that those who take plant protein on a regular basis tend to live healthier lifestyles, and they are less likely to encounter heart diseases.
Lots of research has been done on soy protein. A long time ago, soy isolate (high quality protein extracts) are only used in industrial applications. They are added to foods and other supplements to boost the nutritional value of the products. It wasn't until the late 1990s that this wonderful plant protein is introduced to the general public.
Sports nutrition companies immediately recognized potential and started developing soy based protein powders. The powder dissolved instantly when it comes into contact with water. Hence, it's convenient to prepare and consume the drinks on a daily basis.
They even come in popular flavors such as chocolate, strawberry and vanilla. Chocolate is the most popular flavor among young children and teenagers. Vanilla is a flavor that is popular among all ages.
The natural taste of soy is very different from whey protein. But this taste has been proven to be easily accepted by most people. In fact, the powder may even be mixed with daily food. To do that, buy unflavored protein powder. Such powder will not alter the intended taste of the dishes. You need not be aware of the presence of the powder, and yet you can enjoy the full benefits.
Soy milk is also great for homemade protein shakes. If you don't want to spend money buying expensive powder, just follow this recipe.
Buy 2 eggs, and a bunch of bananas. Peel the bananas and put them in an air tight ziplock bag. Then store the entire package in the freezer. Once the bananas have been frozen, take out 1 and put it in your drink blender. Add 4 or 5 ice cubes and put in your 2 eggs as well. Then pour a glass of soy milk and blend well. You end up having a great tasting and nutritious frozen drink!
Is soy protein powder [http://www.esoyproteinpowder.com/] really effective? How is it different from whey protein [http://www.esoyproteinpowder.com/Soy-Protein-Vs-Whey-Protein-26.html]?

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Sunday, January 27, 2013

Soy isoflavone food on survival of breast cancer

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

In a study of of Positive effects of soy isoflavone food on survival of breast cancer patients in china to evaluate the association of soy isoflavone food consumption with breast cancer prognosis,  posted in US National Library of Medicine National Institutes of Health, indicated that after a median follow up of 52.1 months (range, 9-60 months), a total of 79 breast cancer related deaths were recorded in our study, risk being inversely associated with a high intake of soy isoflavone. With an average intake of soy isoflavone above 17.3 mg/day, the mortality of breast cancer can be reduced by about 38-36%. We also found the decreased breast cancer death with high soy protein intake, with a HR (95% CI) of 0.71 (0.52-0.98). Stratified analysis with reference to the ER status, further demonstrated a better prognosis of ER positive breast cancer with a high intake of soy isoflavone (HR 0.59, 0.40-0.93)

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Saturday, January 26, 2013

Vegetarian Jerky and Other Soy Foods

Posted by Chantel M. Recipes Contributed By

What is vegetarian jerky? It is a meatless type jerky made from wheat gluten, soy flour, and extract of soybeans. This bean paste jerky can be made to taste many different ways, depending on the herbs and spices it is made with. You can buy several different varieties of meatless jerky online or in health food stores.
Soy Bean Patties or Veggie Burgers
Besides vegetarian jerky, veggie burgers are another tasty and healthy soybean based food. There are several ways you can prepare soybean patties. This particular recipe that I am sharing with you is quite easy and very healthy.
Veggies Burgers Ingredients
2 cups soybeans,
1-cup millet or brown rice
½ cup quick cooking oats
½ cup whole-wheat flour
½ onion, diced
1-teaspoon garlic powder
2 tablespoons liquid aminos, or soy sauce
1-teaspoon basil
1-teaspoon oregano
1-teaspoon sea salt
½ teaspoon freshly ground pepper
Preparation
Cook soybeans until done. Cook brown rice or millet according to package directions and set aside. With a fork or potato masher, mash the beans. They don't need to be pureed. You can quickly sauté the veggies, or you can leave them raw, it's really up to you, just make sure they are diced fine if left raw.
Mix all of the ingredients together and form into patties. Bake in the oven for 45 minutes at 350 or fry in a pan with safflower oil. Serve with whole-wheat rolls or bread and condiments of your choice.
Textured Soy Protein
Textured soy protein is similar to vegetarian jerky but is more widely used in packaged and refined foods and sold in retail grocery and health food stores. Vegetarians and health conscience individuals use textured soy protein as a partial substitute for ground meat in recipes.
Soy protein can replace half or all of the meat in meat loaf, hamburgers, meatballs, and many other meat dishes that call for ground beef. The wonderful aspect about soy protein is you will still get lots of protein, which is a great substitute for vegetarians.
Cooking With Tofu
Tofu or bean curd is used extensively in Japanese cuisine. Tofu can be steeped in an aromatic broth, and then broiled stir-fried, or simmered with other ingredients. Because of its delicate texture, tofu takes on the flavor of any sauce or broth it is cooked in.
Tofu is healthy. It has lots of protein, iron, calcium, and B vitamins, and it contains no cholesterol. Here is a quick, easy, and healthy tofu recipe.
Tofu Stir-Fry Ingredients
1 block of tofu
½ cup carrots, sliced thin
2 garlic cloves, diced
3 scallions, diced
1 bell pepper, sliced thin
1-cup mushrooms
¼ cup sesame seeds
¼ cup soy sauce
Olive oil for sautéing
Preparation
Slice the tofu in small bite sized blocks. Heat olive oil in a wok or other pan, and add garlic and stir-fry for 30 seconds. Add the tofu in batches, carefully stirring until lightly browned. Remove tofu from pan and set aside. Add vegetables, sesame seeds, and soy sauce and cook for two minutes. Add the tofu and stir for two more minutes. Serve with Chinese noodles.
Pablo Jones is a medical professional and has been for seventeen years. He is a healthy eating enthusiast and regularly submits information on healthy eating at http://www.organichealthyeating.com. Find out more about vegetaraian jerky here.

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Friday, January 25, 2013

Soy formula for prevention of allergy and food intolerance in infants

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

In the study to determine the effect of feeding adapted soy formula compared to human milk, cow's milk formula or a hydrolysed protein formula on preventing allergy or food intolerance in infants without clinical evidence of allergy or food intolerance, posted in US National Library of Medicine National Institutes of Health, indicated that feeding with a soy formula cannot be recommended for prevention of allergy or food intolerance in infants at high risk of allergy or food intolerance. Further research may be warranted to determine the role of soy formulas for prevention of allergy or food intolerance in infants unable to be breast fed with a strong family history of allergy or cow's milk protein intolerance.

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Thursday, January 24, 2013

Inverse association of soy product intake with serum androgen and estrogen concentrations

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

In the study of the cross-sectional relationships of soy product intake and serum testosterone, estrone, estradiol, sex hormone-binding globulin, and dihydrotestosterone in 69 Japanese men,  posted in US National Library of Medicine National Institutes of Health, indicated that,Soy product intake was estimated from a semiquantitative food frequency questionnaire. Serum estradiol concentration was significantly inversely correlated with soy product intake (r = -0.32, p = 0.009), and serum estrone concentration was nonsignificantly inversely correlated with soy product intake (r = -0.24, p = 0.05) after controlling for age, body mass index, smoking status, and ethanol intake. Total and free testosterone concentrations were inversely correlated with soy product intake after controlling for the covariates, but these correlations were of border line significance (r = -0.25, p = 0.05 and r = -0.25, p = 0.06, respectively).

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Wednesday, January 23, 2013

Soy product intake and serum isoflavonoid and estradiol concentrations in relation to bone mineral density

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

In the study to evaluate soy intake and serum concentrations of estradiol and isoflavonoids and their relationship to bone mineral density (BMD) and serum bone-specific alkaline phosphatase (bone ALP) activity in a cross-sectional study of 87 postmenopausal Japanese women, posted in US National Library of Medicine National Institutes of Health, indicated that soy product and isoflavone intake and serum isoflavones were not significantly correlated with BMD after controlling for the covariates. Serum ALP was not significantly correlated with soy product and isoflavone intake, the E2/SHBG ratio or serum isoflavones. The present study supports the association of BMD with serum estradiol; however, it does not support the association of BMD with soy or isoflavone intake or serum isoflavone levels.

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Tuesday, January 22, 2013

Spill the Beans - Soybeans

  Posted by Chantel M. Article  Contributed By


A low-key yet healthy grain, Soybean is slowly gaining popularity in the circle of health conscious people. The wholegrain is still a mystery in many remote places, for which this protein rich grain is a good fodder for animals. Not many include this pulse in their grocery list, leave alone cooking the same.
Soybean is from Legume family and is found in many shapes and colors, brown, black, yellow and white are a few.
Let us find out what makes this mystery bean so popular among the health buffs.
Health Benefits;
  • It is a complete protein, as it contains all the essential amino acids, which cannot be produced by human body.
  • Soybean makes a good substitute for animal protein for vegetarians and vegan lovers.
  • It is the only food complex carbohydrate with exceptionally low levels of carbohydrates, and is fat free too.
  • Presence of Isoflavons- the natural plant estrogen makes Soybean extra special in combating cancer.
  • Soybean contains almost all the macronutrients required for good nutrition such as Crabs, fats, and proteins.
  • Vitamins and many minerals including calcium, folic and iron are present in Soybean.
  • Helps reduce cholesterol, blood pressure, LDL in blood.
  • It reduces heart disease and certain cancer such s prostate cancer.
  • Soybean is a rich source of dietary fiber and helps in combating type 2 diabetes.
  • Soybean reduces menstrual symptoms in women.
  • It has Phytic acid, which are anti oxidants.
  • Lecithin in soybean is a brain food, and act as a tonic for brain.
  • It stabilizes blood sugar and thus is a boon for people suffering from diabetes.
  • Genistein present in Soybean helps suppress the growth of cancer calls.
  • The plant estrogen in soyabean is believed to fight breast cancer in pre-menstrual women.
  • Soymilk is a boon for lactose intolerant, people who are allergic to milk and milk products.
Some Prudent Options;
  • Switch to soybean oil.
  • Use soy flakes to garnish your porridge or breakfast cereal.
  • Mix soya flour (defatted) in the ratio of 1:5 with the wheat flour for making chapattis or baking cakes and cookies.
  • Substitue Tofu with the normal milk paneer.
  • Soymilk is a good alternate for people suffering from lactose intolerance.
  • Include soymilk twice in your diet and stay fit.
Note: Soybean in raw form is toxic for human consumption. It should be always cooked well in order to destroy the harmful inhibitors in it.
Lite recipes for right health. Quick-to-cook, easy and healthy recipes for busy couples, bachelors and all those for whom time is precious. Articles on health and eating right will help you combine nutritional benefits of various fodd in your cooking.
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Monday, January 21, 2013

Health Benefits of Soymilk

Posted by Chantel M., Article Contributed Thomas_P

There are some people who cannot digest and consume cow's milk. This is due to the intolerance of lactose. Soy milk could be a healthier alternative. It is made out of beans that are soaked overnight. The solids are strained out and the liquid so obtained is boiled for 10 minutes.
It can also be very easily prepared at home. It contains extra fibre and high quality protein. It is rich in vegetable protein. It contains no lactose. The presence of prebiotic sugars helps to improve the immunity of the body. This also helps in reducing the body's toxic substances.
It has also been found that fewer people are allergic to it as compared to cow's milk. Also, cow's milk contains saturated fats. This is considered to be unhealthy as it increases the cholesterol levels in the body. It is particularly rich in Isoflavones. This is the most distinguishing feature of soy milk. Isoflavones are antioxidants that help in protecting our cells from oxidation. Even they protect the DNA from oxidation too. They are found to be helpful in reducing the risk of cancer (prostate cancer and breast cancer), osteoporosis and reduction in cholesterol levels. Soy based diet is even safe for diabetic patients.
The only downfall of it is that it lacks calcium. However, the need of calcium could be fulfilled by other dairy products (if one is able to handle), nuts like almonds and vegetables. It is though, not fat free but comparatively low in fat as compared to cow's milk. It can be easily incorporated in our daily diet and recipes.
Want to know more about the soy milk benefits then refer to my articles listed under the same category. You can also to get to know about the benefits of sushi by following my articles in the forum.

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Sunday, January 20, 2013

Soymilk Uses

  Posted by Chantel M. Recipes Contributed by Rachel_Mork

Adding soymilk to your diet is easy--you'll find it's an acceptable substitution for cow's milk in almost any situation. Try the following suggestions and you'll find yourself consuming significantly more soymilk and significantly fewer dairy products.
Uses For Plain Soymilk
Substitute plain, unflavored soymilk in baking recipes, cooking recipes and anywhere you use cow's milk. Pour soymilk over cereal. The only places you won't want to use soymilk will be recipes that call for cream, which is thicker than soymilk.
Uses For Flavored Soymilk
Flavored soymilk usually comes in vanilla and chocolate flavors. It's perfect for milkshakes, french toast, crepes, cereal or serving with fresh cut fruit, such as blueberries or strawberries and cream. After working out, use flavored soymilk, with or without a scoop of soy protein powder, as the perfect recovery drink. Try a cup of vanilla soymilk over a cup of homemade granola for a delicious breakfast or afternoon snack.
Recipe for Delicious Soymilk French Toast
Ingredients You Will Need:
2 eggs
1 cup vanilla soymilk1 cup fresh strawberries, washed, hulled and sliced
teaspoon ground cinnamon
teaspoon ground nutmeg
3 tablespoons butter
8 slices bread
1 cup fresh whipped cream (homemade is best)
cup confectioner's sugar
Beat eggs until foamy. Add soymilk, cinnamon and nutmeg and beat well. Melt 1 tablespoon butter in a nonstick skillet. Dip two slices of bread into soymilk and egg mixture; immediately fry in butter on medium heat for approximately two minutes per side. Top with fresh strawberries and whipped cream; sprinkle confectioner's sugar on top. Enjoy!
For more information on soy reconsidered, visit the health section of Life123.com.

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Saturday, January 19, 2013

Regulation of lipid metabolism by 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 review to  examines the evidence on the possible mechanisms for which soy protein has beneficial effects in diabetes, obesity and some forms of chronic renal disease, posted in US National Library of Medicine National Institutes of Health, indicated that consumption of soy protein due to low methionine content reduces serum homocysteine concentration, decreasing the risk of acquiring a cardiovascular disease. On the other hand, soy protein reduces the insulin/glucagon ratio, which in turn down-regulates the expression of the hepatic transcription factor sterol regulatory element binding protein (SREBP)-1. The reduction of this factor decreases the expression of several lipogenic enzymes, decreasing in this way serum and hepatic triglycerides as well as LDL cholesterol and very LDL triglycerides in diabetes and obesity, reducing lipotoxicity in the liver. Soy protein intake also reduces hepatic lipotoxicity by maintaining the number of functional adipocytes, preventing the transfer of fatty acids to extra adipose tissues.

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Friday, January 18, 2013

Avocado/soybean unsaponifiables on joint space loss in osteoarthritis of the hip

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

In the study of Structural effect of avocado/soybean unsaponifiables on joint space loss in osteoarthritis of the hip. by Lequesne M, Maheu E, Cadet C, Dreiser RL., posted in US National Library of Medicine National Institutes of Health, indicated that This pilot randomized, double-blind, placebo-controlled trial failed to demonstrate a structural effect of ASU in hip OA. However, in a post-hoc analysis, ASU significantly reduced the progression of joint space loss as compared with placebo in the subgroup of patients with advanced joint space narrowing. These results suggest that ASU could have a structural effect but require confirmation in a larger placebo-controlled study in hip OA.

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Thursday, January 17, 2013

Soyabean Curd Recipe

Posted by Chantel M., Recipe Contributed By

Every morning, I would get out of my bed and gear myself up with jogging equipment to a nearby preserved hill for a morning jog with my girlfriend. After jogging around the hill and coming down from it (which take me about 45 minutes), at this time, there'll be a truck (mobile hawker) selling soybean curd - TooFu Fa - along the drive way up the hill.
I love the texture of smoothness of 'TouFu Fa' with the sweetness of palm sugar syrup. It's delicious and light, great for breakfast or supper.
This got me thinking, how about making my own 'TouFu Fa'? That'll be nice. So I beg my heart out to get the below recipe from a friend who owns a Chinese restaurant.
Ingredients to prepare:
3 cups soybeans, soak for at least 6 hours.
a bunch pandan leaves
3 tbsp tapioca/corn flour
1 tbsp gymsum powder (calcium sulphate)
Syrup:
300g palm sugar
a bunch pandan leaves
Instruction to make 'TouFu Fa':
Separate soaked soybean into 3 batches, add equal amount of water and grind till fine. Squeeze out all liquid with a piece of muslin cloth into a measuring jar, mix in more water to the paste if necessary to make total 2 litters milk.
To make soybean milk, the exactly amount of water added is not so important. Put the milk in a large pot filling just about 1/3, add some pandan leaves. Remove foam when necessarily and bring to boil for just a few minutes. It tends to foam and overflow, so make sure the fire is low and you're there watching the cooking process! The milk is not ready. (proceed to making syrup, serve hot with syrup or leave in fridge to cool)
To make soybean curd. Put starch and gypsum powder into a measuring jar and mix with a cup of water, pour in 1 1/2 litters of hot soybean milk and let stand for 10 minutes to set. set the remaining milk aside.
To make syrup, simply melt palm sugar with a little water and a bunch of pandan leaves, filter into a bowl.
To serve, simply scoop bean curd into a bowl, add a little syrup (you could add a little soybean milk in it too). Best eaten hot.
Copyright (c) Edwin Lim
About the author:
Edwin Lim is a freelance copywriter living in Malaysia. For more article writing and marketing insights, visit his Website at http://whisperblogz.blogspot.com

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Wednesday, January 16, 2013

Three Delicious Soya Recipes - Indian Cuisine

Posted by Chantel M., Recipe Contributed By

Being one of the richest sources of protein, it is surprising to note that Soya is not used very much in Indian cooking. Many prefer the high-fat paneer to Soya, which is similar in texture.
Here you can liven up your cooking with 3 healthy Indian Soya recipes.
There are three Soya recipes - Indian style featured here:
  1. How to make 'Indian - Chinese' Soya Manchurian (an alternative to Gobi Manchurian)
  2. Soya Dosa - A healthy dish of this South Indian bread variety
  3. Soya in Kofta Curry - Perfect for a weekend menu

1. Soya Manchurian
 
Who says you can only taste Gobi Manchurian in restaurants? Well, now there is a healthier alternative to this Indo-Chinese recipe.
 
Ingredients 
  • Soya Chunks- 1 small cup
  • Maida- ½ tbsp
  • Corn Flour- ½ tablespoon
  • Pepper Powder- For taste
  • Aji-no-moto- 1 pinch
  • Finely Chopped Garlic- 10 pods
  • Green chillies- 5
  • Soya Sauce- 1 teaspoon
  • Capsicum- 1
  • Salt- to taste
  • Oil- For frying
  • Finely chopped spring onions- little

How to make
  • Soak the Soya chunks in hot-water for 10 minutes.
  • Then squeeze them to remove the excess water from it and keep aside.
  • Mix Maida, corn-flour, salt, Pepper powder well in a bowl.
  • Mix water if required to get a batter form , add the squeezed Soya chunks into it and deep fry it in oil and keep those fried soya aside.
  • Heat little oil in another kadai or pan.
  • Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while.
  • Add Soya sauce, Aji-no-moto, and little water and cook for a while.
  • Then add those fried Soya ones into it and sauté it for sometime.
  • Sprinkle chopped spring onions and serve.

2. Soya Kofta Curry
 
With simple ingredients and a simpler recipe, you could turn any dull cooking day with this recipe for Soya Kofta Curry.
 
Ingredients
  • Soya Granules- 1 ¼ cup
  • Boiled Mashed Potatoes- 2
  • Tomato Puree- 2 tablespoon
  • Onion Paste- 1 tablespoon
  • Pepper Powder- 1 teaspoon
  • Ginger-Garlic Paste- 1 teaspoon
  • Coriander Powder- 1 teaspoon
  • Saunf Fennel Seeds) - ½ teaspoon
  • Garam Masala Powder- 1 teaspoon
  • Turmeric Powder- 1 pinch
  • Salt- To taste
  • Oil- 1 tbsp
  • Coriander- For garnishing

How to make / Method
  • Mix mashed potatoes, Soya granules, salt, and pepper powder in a bowl
  • If the mixture is watery, mix a little corn/rice flour and then make smalls out of it and deep fry it in oil
  • Keep this aside.
  • Heat oil in a pan and add saunf, ginger-garlic paste, onion Paste, tomato puree, and fry for a while.
  • Then add Pepper Powder, coriander powder, garam masala powder, turmeric powder, salt and cook for a while.
  • Then add fried Soya koftas or balls into it and stir for sometime.
  • Add fresh cream and cashew paste to add more flavor (optional)
  • Garnish with coriander leaves and serve with chapathi, Rotis, Pulkas, Kulchas or Nan. You could even enjoy this with plain rice

3. Soya Dosa
 
Ingredients
  1. Soya Chunks - 30
  2. Toor dhal (Pigeon Peas) - ½ cup
  3. Bengal Gram dhal - ½ cup
  4. Rice - ½ cup
  5. Finely chopped fenugreek leaves - 1 cup
  6. Chopped onions- 1 cup
  7. Coconut Milk - 1 cup
  8. Red Chillies - 10
  9. Ginger - 1 small piece - chopped finely
  10. Saunf (fennel seeds) - 1 teaspoon
  11. Cumin Seeds - 1 teaspoon
  12. Salt and Oil - to taste.

How to make / method:
  • Soak the rice and the dhals in water for about 2 hours.
  • Remove this soaked mixture and add red chillies, salt, ginger, saunf, cumin seeds, and grind it coarsely.
  • Put the Soya chunks in hot water. Squeeze them and add it to the coarsely grinded mixture.
  • To this batter, add chopped onions, fenugreek leaves, and coconut milk and mix well.
  • Then heat a dosa tava, Pour the batter like a dosa but little thick in size.
  • Serve with chutney
Find more Indian food recipes at IndianFoodKitchen.Com

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Tuesday, January 15, 2013

Blueberry Muffin Jubilee and Savory Black Soybean Loaf

Posted by Chantel M. recipe Contributed By

Note: A cranberry muffin has 4.8 grams of carb.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
1 cup whole (fresh or frozen) blueberries
2 Teasps grated lemon peel
Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel. When mixture is well blended, stir in the blueberries and lemon peel.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.
Savory Black Soybean Loaf
Note: This tasty bread is easy to make and is gluten-free. It is best baked in mini loaf pans (3x6 inches or similar). Use three pans for this recipe. Black soybeans are low in carbs and rich in fiber and protein. You can freeze this bread, too. One loaf has 11.7 grams of carb.
Serving size, one slice. Carbs per serving, 1.2 grams of carb.
Ingredients:
8 ounces cream cheese, soft
5 eggs
1 cup rinsed, lightly mashed organic black soybeans, drained
¼ cup whey protein powder
½ cup soy protein powder
1 Teasp baking powder
pinch of salt
1 ¼ cups whole almond meal
Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use nonstick pans made of heavy-gauge metal). For easy cleanup and removal, cut strips of waxed paper to fit in the bottom of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and blend at low speed or by hand.
Spoon the batter into the pans and bake the bread for about 30 to 40 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.
Mia LaCron is the founder of low-carb-diet-blog.info - [http://www.low-carb-diet-blog.info] - devoted to helping individuals eat a low carb diet.

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Monday, January 14, 2013

What Omega 3 Recipes Are Easy to Follow and Are High in Nutritional Value

Posted by Chantel M. article Contributed by

Many omega 3 recipes can be made to obtain adequate amounts of essential fatty acids on a daily basis. Food sources of omega 3 can be combined to make tasty dishes which are liked by people of all ages.
To start with, you may consider mixing flax seed powder with walnuts. 1 cup of both foods combined provides up to 3 grams of omega 3 fats. You can also use flax seed oil for cooking or consume it in its raw form. Usually 1 to 2 tablespoon of this oil is recommended as it lowers the blood pressure and should not be taken in huge quantities at once.
Next in the vegetarian diet are beans. Soybeans, navy beans and kidney beans all provide good quantities of fats. Recipes can be made by cooking or boiling these beans and then using them for a salad. 1 cup of cooked beans provides up to 1 gram of omega 3 fatty acids.
Again, soybean oil can also be used for cooking to obtain good amounts of polyunsaturated or essential fats. Fish, especially salmon, sardines, herring and mackerel are excellent sources of omega 3's. You can fry these fish or make fish fingers to add to your everyday meals. Normally eating fish twice a week is considered enough for fulfilling the needs of the body.
Alternatively, you can also use fish oil to receive your share of fats. Fish oil is easily available in liquid as well as capsule form for people of all ages. It can be consumed 3 to 4 times a day to receive up to 400 mg of fatty acids.
Enriched eggs can also be used for preparing tasty omega 3 recipes. These eggs provide up to 300 mg of omega 3 fats which is about 4 times as provided by regular eggs. These eggs are now available on the market and can be added to breakfast or evening meals for receiving good quantities of fatty acids.
If you love baked foods, then using enriched eggs for baking cakes and making other recipes would be an excellent alternative. Consuming fish oil capsules regularly ensures good health and prevents many diseases like coronary heart disease, cancer, arthritis and Alzheimer's disease.
Always buy good quality fish oil capsules made from pharmaceutical grade oil. This grade of oil is clinically tested and molecularly distilled and refined to remove all impurities and contaminants found in raw fish oil.
John Collins is a content editor who focuses on a wide array of niche health topics. His latest website - Natural Dha Fish Oil focuses on omega 3 as a whole, and in particular, a natural product our editors personally use with excellent health results known as - Dha Esters
Be sure to check out our Omega 3 Dha Esters of choice, it is the natural supplement we use and recommend to friends and family, and have done for over 3 years.

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Sunday, January 13, 2013

Avocado/soybean unsaponifiable (ASU) to treat osteoarthritis: a clarification

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

In the study to exam Avocado/soybean unsaponifiable (ASU) to treat osteoarthritis: a clarification by
Henrotin Y., posted in US National Library of Medicine National Institutes of Health, found that Avocado soybean unsaponifiables (ASU) suppress TNF-alpha, IL-1beta, COX-2, iNOS gene expression, and prostaglandin E2 and nitric oxide production in articular chondrocytes and monocyte/macrophages.

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Saturday, January 12, 2013

Flavonoids Genistein and icariin in Bone remodelling.

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

In the study of increasingly natural products particularly flavonoids are being explored for their therapeutic potentials in reducing bone loss and maintaining bone health, posted in PubMed, redeachers found that Genistein inhibits tyrosine kinases and inhibits DNA topoisomerases I and II, and may act as an antioxidant. Genistein enhances osteoblastic differentiation and maturation by activation of ER, p38MAPK-Runx2 and NO/cGMP pathways, and it inhibits osteoclast formation and bone resorption through inducing osteoclastogenic inhibitor osteoprotegerin (OPG) and blocking NF-κB signalling. Icariin, a prenylated flavonol glycoside isolated from Epimedium herb, stimulates osteogenic differentiation of BMSCs and inhibits bone resorption activity of osteoclasts. Icariin, whose metabolites include icariside I, icariside II, icaritin and desmethylicaritin, has no estrogenic activity. However, icariin is more potent than genistein in promoting osteogenic differentiation and maturation of osteoblasts. The existence of a prenyl group on C-8 of icariin molecular structure has been suggested to be the reason why icariin is more potent than genistein in osteogenic activity.

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Friday, January 11, 2013

5 Nutritious Add-Ins for Your Crohns Recipes

Posted by Chantel M. Contributed by article By

Crohns recipes can play an important role in preventing Crohn's symptoms or flare ups, regardless if a person suffers from Crohn's ileitis or another form. It is no secret that the food a person ingests can have positive or negative affects on their digestive system and gastrointestinal tract.
However, just because a person with Crohn's has to watch what they eat, and omit various food products from their diet, doesn't mean they can't enjoy the foods they eat. The following are five foods that are generally considered safe for a Crohns recipes diet and can provide extra nutrition and/or flavour.
1. Honey - Honey is a natural sweetener that has healing properties. It is a good source of antioxidants and is ideal for treating diarrhea, as it encourages rehydration in the body and soothes the stomach. In addition, honey has free sugar molecules which actually improves brain function and reduces fatigue.
It is imperative that you purchase local raw honey to ensure you are receiving all of its nutrients and enzymes in your crohns recipes. The best place to look for this honey is in health stores.
Recipe tips - Honey is perfect for sweetening your tea and other beverages. Also consider using honey as spread for your bread, and as an alternative to sugar required in certain recipes.
2. Coconut oil - Coconut oil contains a significant amount of lauric acid. This acid is easy to digest, and also works to strengthen the immune system, allowing protection against bacterial, viral and fungal infections.
In addition, Coconut oil detoxifies the liver, and aids in building fats, lipoproteins, bile and hormones which are needed for digestion; thus creating a healthy digestive tract. Coconut oil encourages the absorption of food nutrients, and speeds up metabolism.
Recipe tips: Use coconut oil for cooking. Use coconut oil as the substitute in crohns recipes that call for margarine, butter or other unhealthy oils. In addition, when left in room temperature, virgin coconut oil solidifies and can be used as a spread for bread in place of butter or margarine.
3. Soy Products - Soy products such as soy milk, soy burgers, soy meats, and soy cheese, tempeh and tofu, are excellent sources of protein and are ideal replacements for dairy. Some believe soy helps to reduce bowel inflammation associated with Crohn's disease.
Recipe tips: Soy products come in many forms such as meats, burgers, cheese and milk. By substituting regular meat and dairy products for soy, and including dark leafy green vegetables, you can enjoy the meals you've always liked, and still obtain the nutrients you need. Try adding soy milk or soy vanilla milk to cereal, in tea or fruit smoothies, and top off your salad with soy cheese.
4. Extra Virgin Olive Oil - Extra virgin olive oil is vegetable based and an excellent addition to crohns recipes. This oil helps to protect your intestines as it contains potent antioxidants. Olive oil also increases the body's absorption of a number of vitamins including A, D, E, and K. Furthermore, it encourages faster healing and increases metabolism.
Recipe tips: Olive oil is a flavor enhancer and is a fantastic alternative to margarine or butter for recipes and as condiment. For instance, you can use it as a salad dressing.
5. Essential Fatty Acid Foods - Be sure to spice up your recipes with foods that are high in essential fatty acids, as they are known to prevent inflammation within the bowel. Good sources of such foods include dark green leafy vegetables, rapeseed, walnuts and flaxseed.
Recipe tips: Introduce salad to your diet, and don't be afraid to add nuts and seeds to recipes. For instance, if you have a cookie recipe you love, add some walnuts.
Remember, not everyone's Crohn's symptoms are triggered by the same foods. Therefore, make sure you find out what foods aggravate your condition, so you can avoid them. If you are having a difficult time finding crohns recipes that work for you, it's a good idea to take your concerns and questions to a qualified dietitian who can help you find answers, and start you on a diet that works for you.
Grab your free copy of Sharon Dobson's brand new Crohn's Disease Newsletter - Overflowing with easy to implement methods to help you discover more about botanical crohns and for information on crohns diet please visit Breakthrough Crohn's Disease Guide.

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Thursday, January 10, 2013

Icariin is more potent than genistein in Osteoblast differentiation and Mineralization

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

Genistein, an isoflavone abundant in soy, and icariin, a prenylated flavonol glycoside isolated from Epimedium Herb, have both been identified to exert beneficial effects in preventing postmenopausal bone loss,. In the study of Icariin is more potent than genistein in promoting osteoblast differentiation and mineralization in vitro, posted in PubMed, researchers at the Lanzhou Command of CPLA, found that although future in vivo studies are required to investigate whether icariin is more efficient in improving bone mass and/or preventing bone loss, our in vitro studies have demonstrated that icariin has a stronger osteogenic activity than genistein. In addition, while the prenyl group on C-8 of icariin could be the active group that takes part in osteoblastic differentiation and explains its greater potency in osteogenesis, mechanisms of action, and reasons for the relative potency of icariin versus genistein need to be further studied.

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Wednesday, January 9, 2013

Genistein reverses severe pulmonary hypertension and prevents right heart failure

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

Pretreatment with a phytoestrogen genistein, a soy phytoestrogen has been shown to attenuate the development of pulmonary hypertension (PH). In the study of whether genistein could also reverse preexisting established PH and prevent associated right heart failure (RHF). PH was induced in male rats by 60 mg/kg of monocrotaline, posted in PubMed, researchers at the University of California Los Angeles School of Medicine, Department of Anesthesiology, showed that Genistein reversed right ventricular hypertrophy (right ventricular hypertrophy index, 0.35±0.029 versus 0.70±0.080 in RHF), inhibited neonatal rat ventricular myocyte hypertrophy, and restored PH-induced loss of capillaries in the right ventricle. These improvements in cardiopulmonary function and structure resulted in 100% survival by day 30. Genistein restored PH-induced downregulation of estrogen receptor-β expression in the right ventricle and lung.

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Tuesday, January 8, 2013

Smoothie Recipes for Healthy Eating

Posted by Chantel M. Recipe contributed By

For healthy eating you can make a meal on the run with these easy Smoothie Recipes. A blender can make a fast meal from a few ingredients that you keep on hand in your refrigerator.
A few easy recipes include soy and or whey protein powders mixed into juice, milk, soy milk, or rice milk. A few smoothie recipe ideas below can get you started to be creative to add or substitute your own favorite ingredients for your own personal favorite recipes.
  • Orange Julius Smoothie: Put in a blender 1 or 2 Tablespoons Frozen Orange Concentrate (straight from frozen can - not diluted), 8 oz Non-Fat milk or soy milk, 2 Tablespoons Herbalife formula #1 vanilla soy protein powder, 4 to 6 ice cubes. Blend in blender and pour in glass to enjoy.
  • Peach Smoothie: Put in a blender ½ fresh peach, 8 oz Non-Fat milk or soy milk, 2 Tablespoons Herbalife formula #1 vanilla soy protein powder, 4 to 6 ice cubes, 1 scant teaspoon brandy extract. Blend in blender and pour in your favorite or a handy glass to enjoy. (You may also want to add Herbalife personal protein that includes whey protein powder.)
  • Low Calorie Pudding: 6 - 8 ounces of diet pudding, add 2 Tablespoons of Herbalife formula #1 vanilla soy protein powder. Stir and eat. You can keep on hand small pre-made diet pudding cups available at many grocery stores. Or make up a batch of pudding and then portion out 6 - 8 ounce servings for your easy smoothie meals. If you use the small pudding cup to mix in for an "on the run meal", simply eat one bite of pudding to have room to add in the smoothie protein powder. Add soy protein powder, stir, and eat.
If you have a job or business that has you in your car a lot, you can stop at a grocery store and pick up a bottle of juice to put the protein mix into and simply shake and drink.
From the above recipes ideas, you can create your own similar recipes with your own favorite fruits, juices, yogurts, and puddings for variety of healthy smoothies.
Your daily eating plan for including proper nutrition can be made easier with soy protein shakes by Herbalife that you can buy at Soy Protein Shakes [http://www.weightlossproduct.com/soy-protein-whey-protein.php] And you can find a variety of Smoothie Recipes at [http://www.weightlossproduct.com/smoothie-recipes.php] for a simple solution to replace one or two meals a day. Once you know you love the Herbalife products, you can save 25% or more with the Herbalife Discount [http://www.weightlossproduct.com/herbal-discount.php]

 
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Monday, January 7, 2013

Tacos: A Vegetarian Recipe

 Posted by Chantel M. Recipe contributed By

Becoming a vegetarian takes some getting used to, mentally and physically. Three years ago when I decided to omit meat products, my body was tired all the time, which made me light headed frequently. Soon, I realized there were substitutes for protein. I found myself eating more protein as a vegetarian than if I weren't. I no longer am a full vegetarian. I eat white meat. However, I still buy soy products because I got accustomed to them. I honestly only eat turkey or chicken when my boyfriend or family cooks it or if I'm out at a restaurant. Eating out was probably the biggest challenge for me. I love Mexican food, so I would substitute beans for meat in a burrito. I often ordered cheese quesadillas.
It was great, though, when I would go into a Mexican restaurant in Kalamazoo, MI, I could easily make any dish vegetarian. You would never realize until you stop eating meat, how many restaurants won't acclimate their meals to customer's diet. At home, I started playing around with different meals. I have come to love my vegetarian tacos. If you're a full-fledged meat eater, you can tell the difference in the meat. I can't tell the difference between soy grounded meat and grounded beef anymore. I just prefer soy. Anyway, my taco recipe I have perfected down to the added spices. Maybe this won't work with regular meat, but for my vegetarians, try my simple taco recipe:
• Morning Star or Boca soy products work best; Place the 'meat' in the microwave for 5 minutes. This softens it. Break up the 'meat' on a greased skillet.
• Add taco seasoning, which you can purchase at any grocery store. While the meat is seasoning, add a pinch of minced onion and chili powder. This adds something different to the soy meat.
• Once the meat is prepared, add your toppings, like lettuce and shredded cheese. I personally enjoy adding hot sauce for an extra kick to my taco.
The choice to become a vegetarian is solely personal to most people. I did it for better heart health, which is why I still omit red meat from my diet more often than not. I can't lie and say I don't like bacon. Bacon's smell is just so inviting! At any rate, it's a hard decision to stop eating a whole food group. You have to find ways to compensate and new recipes to love.
I recommend visiting http://www.miranchito.org to learn more about Kalamazoo Mexican Restaurant.

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Sunday, January 6, 2013

Genistein ameliorates hyperglycemia in a mouse model of nongenetic type 2 diabetes

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


In the investigation of Genistein ameliorates hyperglycemia in a mouse model of nongenetic type 2 diabetes, posted in PubMed, found that Genistein increased the number of insulin-positive β-cell in islets, promoted islet β-cell survival, and preserved islet mass. In conclusion, dietary intake of genistein could prevent T2D via a direct protective action on β-cells without alteration of periphery insulin sensitivity.

Saturday, January 5, 2013

How to Make a Sweet, Delicious Teriyaki Sauce

Posted by Chantel M. Recipe contributed By

Although its origins are steeped in 17th century Japanese tradition, teriyaki sauce has gained wide popularity in western cuisines, especially in the United States. This sweet sauce was customarily used as a marinade for grilled meats but it also serves very well as a dipping sauce for vegetables, seafood and rice. Its flexibility has made it a welcome addition to many recipes.
Ingredients:
3/4 cup water
1/2 cup soy sauce
3/4 to 1 cup brown sugar
1/4 tsp garlic powder
1/8 tsp ground ginger
1 tbsp cornstarch
In a medium pot, combine the water, soy sauce, brown sugar, garlic, ginger and cornstarch. Mix well. Over medium heat, bring to a boil while constantly stirring. Mixture should thicken slightly. Remove from heat and allow to cool to room temperature.
There are a number of variations to this recipe that you can try. Some cooks have used sake or mirin (rice wine) instead of soy sauce. For a different consistency you can try using honey instead of the brown sugar. Adding onions or scallions can make for a nice departure from the norm. Experimentation with sauces is fun and can give you that unique flavor that will impress your family and friends.
Teriyaki is generally used as a marinade and reserved for grilling white meats such as chicken or pork. However, there are some excellent recipes for teriyaki beef as well. Grilling over charcoal, gas or wood works very well. Fish dishes such as marlin, yellowtail, salmon or trout can be greatly enhanced with this sauce. Stir-fry dishes that include a combination of meats, vegetables, rice or noodles go very well with this sauce as well.
When preparing meats or vegetables for grilling it is recommended that they be allowed to sit in the marinade for a minimum of 30 minutes. Many recipes will call for marinating to be done overnight. The longer the meat is allowed to marinade the better the sauce will be absorbed and the flavor will be more robust. However, with seafood you may want to keep to a shorter marinating time so as not to lose the fresh taste of the fish.
Cheri Brennan is a food and cooking enthusiast. She has prepared food and special recipes for parties and gatherings for family and corporate settings. To get more great recipes, tips and resources please visit http://sauces.newinfohighway.com

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Friday, January 4, 2013

Atherosclerosis-preventing activity of lactic acid bacteria-fermented milk-soymilk supplemented

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

In the study to investigate the effects of milk-soymilk and fermented milk-soymilk with or without M. charantia on atherosclerosis in hyperlipidemic hamsters. posted in PubMed, researchers found that the femented milk-soymilk by Lactobacillus paracasei subsp. paracasei NTU 101 supplemented with M. charantia had an anti-atherosclerotic activity by increasing superoxide dismutase (SOD) and total antioxidant status (TAS) activity of the blood and relieving the degree of thiobarbituric acid reactive substances (TBARS) compared to the other treatments. It is concluded that the milk-soymilk and the fermented milk-soymilk supplemented with or without M. charantia by L. paracasei subsp. paracasei NTU 101 are effective in preventing and retarding the hyperlipidemia-induced oxidative stress and atherosclerosis.

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Thursday, January 3, 2013

Intralipid prevents and rescues fatal pulmonary arterial hypertension and right ventricular failure

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

In the investigation of the therapeutic potential of Intralipid (ILP), a source of parenteral nutrition for patients, contains γ-linolenic acid and soy-derived phytoestrogens that are protective for lungs and heart. in preventing and rescuing monocrotaline-induced PAH and RV dysfunction, posted in PubMed, researchers found that the beneficial effects of ILP in PAH seem to result from the interplay of various factors, among which preservation and/or stimulation of angiogenesis, suppression and/or reversal of inflammation, fibrosis and hypertrophy, in both lung and RV, appear to be major contributors. In conclusion, ILP not only prevents the development of PAH and RV failure but also rescues preexisting severe PAH.

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Wednesday, January 2, 2013

Phytoestrogens genistein and daidzein and immunity

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

Phytoestrogens, such as the soy isoflavones genistein and daidzein, are suggested to beneficially affect lipid metabolism in humans and thereby contribute to healthy ageing. In the study of phytoestrogens might slow ageing processes also by affecting immune processes, posted in PubMed, researchers at the Interdisciplinary Research Center, Justus-Liebig-University of Giessen, showed that induction of estrogen-responsive vitellogenin(s) by the phytoestrogen daidzein potently increases resistance of C. elegans versus pathogenic bacteria and heat whereas genistein acts in an antiestrogenic manner.

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Tuesday, January 1, 2013

5 Essential Chinese Ingredients for Cooking Chinese Food at Home

Posted by Chantel M., Article contributed By

What is it that makes one cuisine distinct from another? It can't be the basic ingredients. After all, almost all cultures use the same raw ingredients to come up with their dishes. The difference lies in the seasonings and flavoring used by skilled cooks. For example, take some beef, a few vegetables, wine, and a few herbs like thyme and bay leaves, you can cook yourself a traditional, French beef stew. But, if you swap out some soy sauce for the wine and change the thyme and bay leaves to ginger and garlic, your dish is suddenly transported across the world to Asia. If you have an interest in Asian cooking and want to make authentic dishes at home, you need to stock your pantry with a few essential Chinese ingredients to produce good results. Below are five key ingredients that every aspiring Chinese cook needs in his arsenal.
1. Salt
It might sound strange, but salt is as important in the Chinese kitchen as it is in any other kitchen around the world. The reason for this is that salt is the main flavor enhancer available. If you've ever tasted a dish that you made and thought to yourself that the flavor wasn't quite right, chances are that you need to add more salt. A lot of amateurs shy away from using salt, fearing that they might add too much, but aggressive seasoning is needed in order to make food taste its best. Salt also helps to amplify other flavors, which is why some people like to sprinkle salt onto their fruit. It sounds crazy, but the salt actually helps to make the sweetness of the fruit more apparent. Salt can also help to suppress tastes like bitter flavors. For example, Asians like to cook a vegetable called bitter melon that is incredibly bitter as its name suggests. Adding a pinch of salt to the melon while it is cooking greatly reduces its bitterness, making it palatable. When shopping for salt to use for cooking, always look for kosher or sea salts. They are pure salt and do not have any chemical agents in them like regular table salt, which gives them a clean, briny flavor.
2. Soy Sauce
Almost all savory Asian recipes call for soy sauce in one way or another. Created thousands of years ago in China, soy sauce has been a staple of the Asian diet ever since. Soy sauce is made by fermenting the soy bean and combining it with wheat and strains of bacteria that get the fermentation process going. The mixture is combined with water and allowed to ferment for weeks or months. After the fermentation is complete, the liquids are separated from the solids, strained, and bottled. Soy sauce not only adds salt to a dish, but it also adds richness and a meaty flavor. There are two broad categories of soy sauce available on the market. The first type is called light soy sauce, while the second is called dark soy sauce. Light soy sauce is the one that most people are familiar with and the one that is used most often in Chinese recipes. Dark soy sauce is darker, as its name suggests, and sweeter because of the caramel flavoring that they add to produce the color. Dark soy sauce is used primarily to color dishes. If you are on a sodium restricted diet, you can also purchase reduced sodium soy sauce, which has as much as 30% less sodium than regular varieties.
3. Oyster Sauce
Leave it to the Chinese to figure out a way to make a sauce from oysters, but along with salt and soy sauce, oyster sauce forms the third part of the trinity of Chinese cooking flavorings. Oyster sauce is a rich, thick, brown sauce made from cooking oysters and their liquid down till the mixture becomes thick and syrupy. Like soy sauce, oyster sauce is salty, however, it also has a bit of sweetness. Oyster sauce is used to give dishes a meaty and rich flavor since it is high in the fifth basic taste of umami.
4. Ginger
No Asian chef would dream about having a kitchen that is devoid of ginger. This root has been cultivate for thousands of years across Asia and gives dishes a fragrant and pungent flavor. Ginger can also add a bit of spice, but not in the hot pepper sense of the word. When shopping for ginger for Chinese cooking, always choose fresh ginger. Dried ginger will not work since it has a completely different flavor profile. The freshest ginger will have smooth skin and will look plump and juicy. Avoid ginger that has any moisture on it, since this can facilitate molding.
5. Cornstarch
While not exactly a flavoring ingredient, cornstarch is used very frequently in Asian cooking. First and foremost, cornstarch is used as a thickening agent for sauces. However, it is also used as an ingredient itself in marinades. You will see that many recipes call for adding cornstarch to a meat or seafood marinade. The purpose of adding the cornstarch is to create a coating around the meat, which will make it more tender and juicy during the cooking process. Cornstarch is also used in a number of pastries and dumplings as an ingredient in doughs and coatings.
If you are serious about Chinese cooking, you need to make sure that your pantry is stocked with these five essential Chinese ingredients.
Brandon Woo is an expert in Chinese cooking and cuisine with over 20 years of experience in the field. For more tips, instructional videos, and recipes, visit http://www.takeoutsucks.com today.

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