‘Tis the season for sweet treats and we have SoyInspired ideas for you!
And cookies! We’ve got your holiday cookies!
By Hank Schultz, 06-Dec-2016
The research into the health benefits of soy foods continues to accumulate while the concerns about the legume’s purported estrogenic effects abate, according to a recent review article. Read more:
It is that time of the year when we are all thinking warm cozy foods. One of my favorite morning dishes is oatmeal using quick cooking oatmeal and TVP which is 100% defatted soy flour turned into soy protein granules.
Serve with a splash of soy milk and berries, nuts or seeds….
I just back from several international trips and started feeling a bit under the weather. I caught that awful cold and cough that is going around. I wanted something comforting to eat, my cupboards were bare. I found a can of vegetable soup and thought this will be easy. I opened it, put in a bowl to microwave and thought, I can add some healthy protein. TSP to the rescue!
I added about ½ cup dry TSP/TVP to the soup, stirred and microwaved for about 3 minutes. Voila! A perfect comforting soup.
This is a great tip and trick!…
Fall is in the air and warm cozy foods are starting to appear in food magazines. As I was paging through the various magazines, I came across a recipe in October Cooking Light (page 58): “White Miso, Boost your food with this powerhouse ingredient.” I love miso; it provides so much flavor as well as adding that umami taste. I made this easy Miso-Roasted Cauliflower recipe.
A couple of notes: …
Soybean oil can make important contributions to the health of Americans
by Mark Messina, PhD, MS
Health Attributes of Soybean Oil and Its Contribution to US Diets
Soybean oil is the most widely produced vegetable oil in the United States. In 2014, over 20.6 billion pounds were produced with 1.9 billion pounds exported to more than 50 countries. It is also the most commonly consumed oil in American diets accounting for more than half of all US vegetable oil consumption and for a little over 7% of total caloric intake.1 Because soybean oil is nearly always marketed and labeled as vegetable oil, most consumers don’t recognize the extent to which it plays in a role in their diets.
The reason for this labeling approach isn’t entirely known. One theory is that it is linked to the introduction of “all vegetable” shortenings in the 1960s which successfully replaced lard and beef tallow-based shortenings and were largely soybean oil-based. “All vegetable” cooking oils soon followed in the marketplace.
Given the contribution that soybean oil makes to caloric intake, it is important to have an understanding of how it impacts the health and nutrition status of Americans. This is especially relevant given the impact of different dietary fats on coronary heart disease risk.
Fatty Acid Composition of Soybean Oil
Soybean oil is low in saturated fat which comprises about 12% of total fatty acids. About 29% of the fat in soybean oil is monounsaturated. Like sunflower, sesame, and corn oils, soybean oil is rich in polyunsaturated fats (PUFAs) which make up 59% of its total fat content.2 What sets soybean oil apart from these other oils is that the polyunsaturated fat is comprised of both linoleic acid and alpha-linolenic acid. Both of these fatty acids are essential nutrients. Linoleic acid is the essential omega-6 fatty acid while alpha-linolenic acid is an essential omega-3 fatty acid.
This is a unique aspect of soybean oil since most other oils that are rich in PUFAs contain only omega-6 fats and have only negligible amounts of omega-3 fats. Because of its widespread use, soybean oil accounts for over 40% of the US intake of both of the essential fatty acids.1
The omega-3 fat found in soybean oil is not the same as the long chain omega-3 fats that are found in fatty fish. Although these long chain fats have been linked to lower risk for heart disease, they are not considered essential. In part, this is because the body can synthesize them from alpha-linolenic acid, the omega-3 fat that is present in soybean oil.
Effects of Polyunsaturated Fat on LDL-cholesterol…
HY-VEE MARKET CAFÉ CHEF IN WEST DES MOINES WINS HEALTHIEST COMPETITION AT 2016 IOWA STATE FAIR
Now you can make all four of the delicious recipes – featuring Mori-Nu silken tofu – at home!
1st Place: Chef Alex Strauss took home the gold with a sweet and spicy Creamy Mango Habanero dressing over a mixed local greens salad with avocados, hearts of palm, red peppers and Jamaican jerk pork.
“CREAMY” MANGO HABANERO DRESSING
This delicious dressing tastes decadent without the added calories of mayonnaise or sour cream. Perfect on any salad, pork or grilled fish.
Combine first 6 ingredients in a medium mixing bowl. Blend to puree with a hand wand or in a blender. Slowly add oil to emulsify while still blending. Taste and adjust seasoning with salt and pepper.
Served over mixed local greens with avocados, hearts of palm, red peppers and Jamaican jerk pork
Yield: Salad dressing for 4 to 6 servings
The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.