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Health of soy
If you have an allergy or sensitivity to dairy, or are looking for a dairy or meat substitute, soy products are a delicious alternative. Available in a wide assortment of flavors and textures, soy products include soy milk beverages, cheese, ice cream, yogurt, tempeh and more. Besides tasting great, according to the FDA whole soy foods are a good source of fiber, B Vitamins, calcium, isoflavones and omega-3 essential acids. Research has also shown that soy may contribute to bone and heart health.
Types of Soy
Tofu - Tofu has been a staple in Asian cooking for centuries, but is increasing in popularity in Western countries. It is made by treating heated soymilk with a coagulant to produce curds, which are often pressed into a block. Tofu has a soft porous texture and a mild flavor. It easily absorbs the flavors of other ingredients and therefore, is a nice addition to many types of cuisine.
Firm tofu works best in stir-fry dishes where you want chunks similar in size to meat or vegetables. For pureeing or mashing, softer versions of silken tofu are preferable. Firm tofu can also be frozen, and when defrosted, tofu has a chewy texture that makes it an ideal meat substitute. It is an excellent source of calcium and a good source of iron, magnesium, selenium and folate.
Tempeh - A common ingredient in Indonesian cooking, tempeh is a tender, chunky cake of fermented soybeans. Tempeh is usually sold in the refrigerated or frozen foods section and contains a live, active culture so it must always be consumed cooked. Because tempeh is a fermented product, a light layer of harmless, edible mold may form on the outside.
The chewy texture makes tempeh a good replacement for meat in many dishes. Tempeh is delicious saut饤 in oil, cooked on the grill, as a substitute for meat in spaghetti sauce or chili, or stir-fried with vegetables. It is also a good source of iron, magnesium, zinc and Vitamin B6.
Soy Flour - For a protein boost in yeast-raised products, replace up to 15 percent of wheat flour with soy flour. Because soy flour has no gluten, it can?t replace wheat flour cup for cup. In non-yeast-raised products, you can replace up to 25 percent of wheat flour with soy flour.
Beware that soy flour browns more readily than wheat flour, so it may be necessary to reduce the oven temperature accordingly. Soy flour is available in our bulk and grocery departments and in products throughout the store.
Soymilk - Lighter than cow?s milk, soymilk has a delicately sweet, nutty flavor. It is lactose-free and more easily digested. However, soymilk should not be used as a substitute for infant feeding formulas.
Vegans and people who are lactose intolerant appreciate soymilk as a dairy-free substitute in milkshakes, puddings, soups and creamy sauces. But those who drink milk have much to gain from soymilk, too. Because it is made from beans, soymilk contains fiber (dairy milk has none); it?s a good source of protein; and, although it contains more fat than reduced-fat (2 percent) milk, it is low in saturated fat and is a cholesterol-free food.
Soymilk is a good source of isoflavones, or estrogen-like compounds that may help to reduce the risk of breast cancer. Although it is not a good source of calcium, some brands of soymilk are fortified with calcium and Vitamin D. You can substitute soymilk for cow?s milk in many recipes, especially puddings, cakes and soups. Look for Wild Oats Organic Soymilks available in the dairy case! Pick some up today
Posted by Beauty Salon on July 31, 2006 09:59 PM | Permalink
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