In the news: Old Capitol Food Company!
Three young Iowa City entrepreneurs hope to create a new market using one of the state’s biggest resources: soybeans.
Read the full article in the Iowa-City Press-Citizen here.
February is Heart Health Month. Here are 5 reasons to include heart-healthy soyfoods daily.
This month (and every month!) the perfect time to make sure you’re including one or two servings of soy protein daily. It’s easy! Here are a few ideas:
See? It’s so easy to include one or two servings of soy protein daily for a healthier heart…and lifestyle.
Fat is back. Not that it ever really went away. Even when very low-fat diets were all the rage, experts recognized that certain fats were more harmful than others and some were even beneficial.
A common misperception is that omega-6 polyunsaturated fats, which are found in abundant amounts in most oils, including soybean oil, are pro-inflammatory. Meanwhile, it is thought that omega-3 polyunsaturated fats protect against inflammation. Chronic inflammation is believed to be a key process underlying many chronic diseases.
Back in the late 1970s, researchers suggested that the low incidence of heart disease among the Inuit of Canada and Alaska was related to their fat intake.1 Specifically, this population eats a diet high in the omega-3 fatty acid eicosanoic acid from fish and low in the omega-6 fatty acid arachidonic acid which is found in other types of meat.
The findings put omega-3 fats in the spotlight, giving rise to the popularity of fish oil supplements. But evidence in support of the health benefits of omega-3 fat has never been as consistent as anticipated. In fact, recent commentaries published in two distinguished medical journals reached completely opposite conclusions about the benefits of omega-3 fat supplementation.2,3
Likewise, the harmful effects of saturated fat have been brought into question recently. It is now recognized that while saturated fat raises LDL-cholesterol, it also increases LDL particle size; large LDLs are less atherogenic than small LDLs.4 Nevertheless, prospective epidemiologic studies clearly show that replacing saturated fat with omega-6 polyunsaturated fat reduces CHD risk and mortality.5,6 And in the end, it’s this relevant endpoint—heart disease—that matters.
While replacing saturated fat with complex carbohydrates also reduces risk, the beneficial effects are smaller compared to omega-6 fats. Which raises this question: If omega-6 fats increase inflammation why would replacing saturated fat with omega-6 fat reduce CHD risk?
Part of the explanation is that omega-6 fats reduce serum LDL-cholesterol. More importantly, despite the common perception, the proinflammatory effects of omega-6 fat aren’t very well established. In fact, a systematic review of clinical trials published in 2012 concluded that there is “virtually no evidence” from clinical trials that linoleic acid, the main dietary omega-6 fat, increases concentrations of inflammatory markers in healthy people.7
This finding may seem surprising since it is thought that in vivo, linoleic acid is converted into arachidonic acid, the omega-6 fat from which the alleged proinflammatory hormones (eicosanoids) are produced. However, extensive clinical research shows that increasing linoleic acid intake has little effect on endogenous levels of arachidonic acid.8 Furthermore, not all of the eicosanoids produced from arachidonic acid are pro-inflammatory.9
These findings will hopefully change the way that different fats and oils are viewed in healthy diets. Until the dust settles, it’s clear that soybean oil is a choice that provides the best of all worlds, since it is rich in both omega-6 and omega-3 fats. While ideally most dietary fat should come from whole foods, added fats and oils can play important culinary roles.
~ Mark Messina, PhD, Executive Director, Soy Nutrition Institute
Nick Lucs, the man behind the popular blog Des Moines Foodster, joins us in 2017 to share soy-inspired finds throughout the city.
Vivian’s is an upscale but casual dining experience located in downtown Des Moines,IA at 4th and Walnut.
Jeff Duncan is the owner and the creator of Vivian’s Diner and Drinks. He has over 28 years of restaurant and catering experience in the Iowa, Chicago, and Florida markets. He was born and raised in Des Moines and has been back in this market for 11 years.
Jeff’s great, supportive family includes his wife and 5 children, one of which is 4 year old Vivian whom the restaurant is named after!
Vivian’s is his pride and joy; it has been Jeff’s dream to combine a modern diner type restaurant with Midwest quality and menu items with an upscale casual feel to Des Moines for a number of years.
The location is perfect in the heart of downtown in an historic hotel. Inside, you’ll find a beautifully, remodeled interior all done by Jeff and his wife. They personally describe it as, “clean lines, open ceiling, and light colors, we have added elements of wood, glass, stainless steel, sparkling tile and high-end polished fixtures.”
This is all very true.
The ambiance of the restaurant sets the stage for a relaxing dinner.
Lately, I have been really enjoying hanging out at Vivian’s bar before my dinner reservation. It’s also a great place to catch drinks after work or before a Des Moines Civic Center Show. It’s tough to pass up Vivian’s happy hour drink specials (drinks ranging $3-$6) until 6pm. Sip on a gin and tonic, one of my favorites, or grab a local beer off of the tap wall. Pizzas are also on special during this time and I highly recommend pairing one of them with a beverage….
Stress no more! A colleague and friend of The Soyfoods Council, Gail Bellamy, developed this recipe for a group she was entertaining.
Gail reported it was a huge hit, in fact, guests wanted to lick the liqueur glasses clean! If you don’t want to use Bailey’s, feel free to use another flavoring such as vanilla. The salted caramel chips are heavenly…what a great idea!…
Which plant milk—soy, almond, cashew or coconut—is most nutritious? According to a recent article in the New York Times, it’s none of the above. Instead, in what sounded like an advertisement for the dairy industry rather than a balanced overview of pros and cons of different plant milks, health writer Roni Caryn Rabin suggested that all fall short compared to cow’s milk.
To build her case for cow’s milk, Rabin made some dubious as well as conflicting observations. For example, she touted as one of the benefits of cow’s milk the fact that it is fortified with vitamin D and vitamin A. But, in addressing the nutrient content of soymilk, she pointed out that it is often “artificially fortified” with calcium. It begs the question: how are the nutrients added to plant milks any more “artificial” than those added to cow’s milk? And if, as Rabin contends, added nutrients may not be as bioavailable as naturally-occurring ones, why highlight the ones added to cow’s milk at all?…
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.