Isoflavones and cognitive function in older women

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


In the study to study examines the effects of a dietary supplement of isoflavones on cognitive function in postmenopausal women, posted in PubMed, researchers showed that at baseline, all women were cognitively intact; there were no significant differences by treatment assignment in age, education, depressed mood, or cognitive function (all P values > 0.10). Compliance was 98% and 97%, respectively, in the placebo and treatment groups; all women took at least 85% of their pills. The women in the treatment group did consistently better, both as compared with their own baseline scores and as compared with the placebo group responses at 6 months. Comparisons of percentage change in cognitive function between baseline and follow-up showed greater improvement in category fluency for women on active treatment as compared with the case of those on placebo (P = 0.02) and showed (nonsignificantly) greater improvement on the two other tests of verbal memory and Trails B and concluded that isoflavone supplementation has a favorable effect on cognitive function, particularly verbal memory, in postmenopausal women.

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Does consuming isoflavones reduce or increase breast cancer risk?

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

Epidemiological studies suggest that consumption of phytoestrogens, in particular isoflavones, correlates with a lower incidence of breast cancer. However, data from human intervention studies have been less clear, but taken together with the heterogeneous outcomes of human interventions, have led to a controversy surrounding the intake of isoflavone to reduce breast cancer risk. Here, we describe the results of recent human and animal intervention studies and discuss factors that might explain the variation in results. We also describe possible molecular mechanisms of action of isoflavones; distinguishing which mechanism(s) are involved is needed if we are to solve the controversy surrounding the actions of these compounds, according to the study by University of Houston, Houston, posted in PubMed.

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Soy protein and Metabolic syndrome (MetS)

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

In the study of the effects of soy, in the forms of textured soy protein (TSP) and soy nuts, on lipid profiles, apolipoproteins, inflammatory and prothrombotic markers, and blood pressure in elderly women diagnosed with metabolic syndrome (MetS), posted in PubMed, indicated that both forms of soy improved lipid profiles. The group that consumed soy nuts had greater improvement than the TSP group. Therefore, moderate daily intake of soy may be a safe, inexpensive, and practical method to improve the risk of cardiovascular disease (CVD) and reduce the need for medical treatment.

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What Makes Tofu Shirataki Noodles?

Posted by Chantel M., article contributed By Deann Burnaugh

I'm sure you've heard about the rave. Tofu Shiratake Noodles seems the next best thing to miracle food. But you're skeptical. They cannot be all good. They claim to be low in carbohydrates, low in fat, high in fiber and a sure fire way to lose some weight. But are they really that good for you? We took a look at answering the most frequently asked questions about these tofu noodles.
Where do these noodles come from?
These noodles are a stable dietary staple of the Chinese, Japanese and Vietnamese populations. It is produced in countries where the main ingredient the voodoo lily is easily grown.
Asians Eat weird things, what are these noodles made from?
These noodles are made up almost wholly of flour derived from drying and grinding the root of the voodoo lily. Also known as the devil's tongue or Konjac plant. The other ingredients include limewater and tofu (soya bean curd).
How often could I eat them?
As often as you like I would say. The voodoo lily has for years been considered as famine food. The Chinese use the roots of this plant the same way we use potatoes. It is also often used as a cereal. Therefore it is a safe foodstuff to consume on a daily basis.
Do they really help with weight loss?
Yes they do. The devil's tongue has gained the reputation for being a famine food. This means a little goes a long way. Tofu Shirataki noodles are made up by combining this root and tofu resulting in a product high in the natural dietary fibre known as Glucomannan.
Because the dietary fibre Glucomannan' absorbs water filling the stomach and intestinal tract, it tricks the body into believing the digestive system is full or sated. Thus preventing binging or craving for more food.
You will therefore eat less, whilst feeling full. The fibre will also clear out your digestive tract allowing for you to better absorb nutrients from your food whilst burning stored Carbs (also known as fat).
Can diabetics eat them?
The consumption of Tofu Shirataki noodles is contra indicated for Type 1 diabetics as they can result in hypoglycemia (very low blood sugar levels) in people already taking medication or who have an overactive pancreas.
The consumption of Shirataki noodles has been found to be beneficial for those individuals suffering from Type 2 diabetics. As they have been known to control carb or sugar uptake into the body. Thus assisting with sustained sugar levels and preventing sugar spikes. Because of this property Shirataki noodles in indicated as a low glycemic index food.
Are there any health risks?
Not really. Shirataki noodles are safe for consumption by everyone. However due to their limiting the uptake of carbohydrates in ones' diet they are not suitable for type 1 diabetics.
Because these noodles contain a dietary fiber known as Glucomannan, There is mixed opinions on its suitability as a foodstuff for children under the age of five or for pregnant and or breast feeding woman. As these individuals require both carbohydrates to ensure proper growth and development. Due to the limitation of carbohydrate uptake, the consumption of Shirataki noodles is contra indicated for these individuals. Based only on their dietary requirements.
The dietary fiber Glucomannan has proven useful in the treatment of patients suffering from high cholesterol or constipation, as it has proven to improve these conditions substationally. Therefore the consumption of Tofu Shirataki noodles is encouraged should you suffer from any of these conditions.
Is there any nutritional value in these noodles, especially if they are low carb?
Yes these noodles contain Lipids, Sodium, potassium, magnesium, iron, phosphorus, copper, zinc, vitamin A, vitamin E, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12, pantothenate, niacin, fatty acids, folic acid. And by adding golden flax seeds to your meal will add Omega 3 and 6 acids allowing for a super healthy meal.
So even if you are a bit skeptic about them. Shirataki Tofu Noodles are good for you, not just if you plan to lose some weight. It is the ideal food to include in a limited vegetarian diet. And will benefit you more than a diet shake. It will add body to soups and meals whilst keeping the carbs down. They are a low carb alternative to pasta and could replace pasta in most recipes. So go on and try it.

Deann Burnaugh loves to experiment with Tofu Shirataki Noodles. Please visit her site at http://www.tofushiratakinoodles.net for newest info.

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How Any Busy Mom Can Lose 10-15 Pounds 
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Article Source: http://EzineArticles.com/?expert=Deann_Burnaugh

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How To Make Inari Sushi at Home

Posted by Chantel M,. Article contributed By Greg Rush 

One of the cheaper and more popular types of sushi in the market nowadays is the Inari Sushi. It is made by stuffing sushi rice, and even some vegetables into small pouches of deep fried bean curd or tofu, also more popularly known in its Japanese term as aburage. Instead of the usual Nori seaweed or soybean paper, aburage is used in this sushi. Aburage can either be sold in packets or packaged in cans, and is widely distributed throughout most Japanese specialty stores or supermarkets. This type of sushi is also called by some famous nicknames, like pocket-sushi and brown-bag sushi. But whatever the monikers may be, this type of sushi is easy to make, less expensive, and tastes really good!
Following the simple procedures below can have you making your own Inari sushi in no time.
Inari Sushi Rice Recipe
Ingredients:
4 deep fried tofu pieces, cut into half
2 cups prepared sushi rice
3 tablespoons sugar
4 tablespoons soy sauce
3 tablespoons Mirin or sweet Japanese cooking wine
1 and ¼ cup Dashi or fish stock
Salt
¼ cup shredded carrots (par-boiled)
1 teaspoon sesame seeds (toasted) optional
Pickled ginger (for garnish)
Steps
1. Since the tofu is deep-fried, it is necessary to get rid of the excess oils. Do this by soaking them in boiling water. Cool for a while, and then cut them into half. This makes 8 tofu pouches in all.
2. Combine soy sauce, sugar, dashi and mirin in a small pan. Bring to a boil over slow to medium heat. Add the tofu pockets to the boiling sauce. Let it simmer for about 15-20 minutes, over slow heat, and completely covered. After 20 minutes, turn off heat, and drain the tofu. Squeeze them dry and set aside.
3. Combine sushi rice, carrots, and the toasted sesame seeds.
4. Stuff the rice mixture into the cut tofu, carefully folding over the ends to secure it.
5. Arrange in a plate and garnish with the pickled ginger.
This recipe yields 8 servings of Inari Sushi
Some useful tips:
o Some canned tofu are seasoned and already cut into serving pouches. Therefore, you can do away with the simmering in soy-sauce and mirin mixture. However, boiling the tofu in the sauce is most ideal, as it will ensure more flavor.
o Mirin is a kind of Japanese cooking wine, sort of a sweeter version of the usual sake. The mixture in making this wine usually consists of steamed mochigome rice, shochu (Japanese liquor), and komekoji (rice yeast). These are then fermented to make mirin. There are actually two types of mirin available in the market. Hon mirin contains 14 percent alcohol. Shin mirin has less than 1 percent alcohol, and is therefore more ideal for cooking. Shin Mirin is often bottled and has a yellow gold color. Mirin is also used to prepare seasoning for sushi rice.
o Aburage is often confused with Atsuage. While both are soybean products, and are deep fried, aburage is of the thinner variety. Atsuage is also triangular in shape, thick, and ideal for simmered soups, added in stir fries, or served with soy sauce. Aburage is often shaped into squares and rectangles. This makes the aburage perfect when stuffed with sushi rice and made into Inari Sushi.
o Dashi or fish stock is relatively easy to make. A cup of Katsuobushi or dried fish flakes can be combined with 2-3 cups of water, and then boiled over low heat. Then the fish flakes can be strained to retain the fish stock.

Want to make sushi at home, sushi that are much better than those in sushibar? Can't find the detailed guide? Want to see more Pictures of real sushi? Then http://sushicup.com is for you! Sushi Cooking Guide

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Versatility of Tofu Shirataki Noodles

Posted by Chantel M., Recipe contributed By Deann Burnaugh

Shirataki noodles are a Japanese invention. They are made from konnyaku plant. The name Shirataki in Japanese describes its slimy appearance. It is mostly made up of water and easily digestible fiber. This item comes in two varieties in the US. The traditional Shirataki noodles have no carbohydrates and they contain zero calories as well. Another much popular variant is the Tofu Shirataki Noodles. This variant requires refrigeration and has an early expiry date. So it has to be used as soon as purchased. This variant gives a little carbohydrate content.
Tofu Shirataki Noodles is often referred to as a miracle noodle because unlike other types of noodles it can be used in any recipe regardless of the ingredients. Asparagus, bean, curd and some spices to taste go well with these noodles. To this you can add chicken pieces or yam if you like.
This type of noodle provides not much nutrition, so is perfect for people on a diet or trying to lose weight. As this noodle lacks any taste of its own, you can use this ingredient as a substitute for rice and other noodles in your favorite recipes. Use these noodles in place of pastas and cut down on cheese for a good weight loss diet. Instead of using cheesy recipes, opt for low calorie cooking. You will find a lot of recipes on the net with low calorie ingredients and cooking procedures on the net and in cookbooks as well.
Tofu Shirataki Noodles although is a Japanese invention. It has now become widely accepted all over the world. It is heralded as the answer to every dieting persons query. No wonder that it is often referred to as the miracle noodle. Switch over to this type of noodle and enjoy the endless benefits of a low calorie diet.

Deann Burnaugh loves to experiment with Tofu Shirataki Noodles. Please visit her site at http://www.tofushiratakinoodles.net for newest info.

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

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High-protein, low-glycemic-load hypocaloric diet in overweight and obese women with polycystic ovary syndrome

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

In the study to investigate the effects of a high-protein, low-glycemic-load diet compared with a conventional hypocaloric diet on reproductive hormones, inflammatory markers, lipids, glucose, and insulin levels in obese women with PCOS, posted in PubMed, Researchers found that the combination of high-protein and low-glycemic-load foods in a modified diet caused a significant increase in insulin sensitivity and a decrease in C- reactive protein (hsCRP) level when compared with a conventional diet.

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