history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

40, cherries 22, grapefruit 25, orange 51. Vegetables:
Asparagus, beans (all), broccoli, cabbage, lettuce,
mushrooms, onions. Breads: Pumpernickel, rye, sourdough,
whole wheat. Dairy products. Eggs. Nuts. Seeds.
Soyfoods are not discussed much in this book since
they are low in carbohydrates. However: Recommendation
3 (p. 112-13): “Eat more legumes (beans, peas, and lentils)
and use nuts (in small amounts) more frequently.” Legumes,
including soybeans, are inexpensive, low in calories, free
of unsaturated fat and cholesterol, fi lling. “Soybeans are
particularly rich in ALA [alpha-linolenic acid, the plant
form of polyunsaturated omega-3 fat] (the plant precursor
of omega-3s) and also contain genistein–an anti-cancer
phytochemical. Tofu (soy bean curd) is an easy way of using
soy. It has a mild fl avor itself but absorbs the fl avors of other
foods, making it delicious when its been marinated in soy
sauce, ginger and garlic and tossed in a stir-fry.”
The section on the GI values of different food types
states, under legumes (p. 129): “Soy beans (GI value of 14-
20). These have one of the lowest GI values, possibly due to
their higher protein and fat content. Their viscous [soluble]
fi ber, as in other legumes, reduces physical availability of
starch to digestive enzymes.”
On p. 329 is a table showing the GI value and glucose
load per serving of various soy milks and soy yogurts
(mostly from Australia). Similar values are given for soy
beans (p. 337).
Concerning ALA (p. 115): “Our bodies can convert this
plant-based omega-3 fat to EPA [eicosapentanoic acid, an
essential omega-3 fatty acid found in fatty fi sh and shellfi sh]
and DHA [docosahexanoic acid, another essential omega-3
fatty acid found in fatty fi sh], but it takes about 10 grams of
ALA to yield 1 gram of DHA and EPA.”
Is this a weight-loss book that does not mention
calories? No, although calories and energy are considered
less important than GI (see p. 133, 202, 205). Address: PhD,
Prof. of Nutrition, Univ. of Sydney, Australia; 2. M.D.,
PhD, Prof., Dep. of Nutritional Sciences, Univ. of Toronto,
Canada.
1306. Lund, JoAnna M.; Alpert, Barbara. 2005. Cooking
healthy with soy. New York, NY: Perigee. Published by the
Penguin Group. viii + 368 p. Index. 21 cm. Series: A Healthy
Exchanges (R) Cookbook.
• Summary: Contains 220 recipes. On the cover: “No trouble
and no tofu.” The author admits in the Acknowledgments
(p. vii): When I fi rst started this project, almost all my
helpers were a bit hesitant. After all, they really hadn’t tried
soy products before–even though they had lived all their
lives here in eastern Iowa (a state where, no matter which
direction you look, you’ll see soybean fi elds everywhere).
But after our fi rst ‘taste-testing lunch, they all agreed that
these soy recipes sure tasted good!
This comb-bound book, which is not vegetarian, calls a
HISTORY OF SOY YOGURT & CULTURED SOYMILK 505
© Copyright Soyinfo Center 2012
commercial branded product (usually available nationwide
in supermarkets) in every recipe. These are grouped into
fi ve categories: Dairy alternatives (milk-, cheese-, sour
cream-, margarine-, yogurt- and ice cream- alternatives),
meat alternatives, nut alternatives, pasta alternatives, and
miscellaneous (such as Eden Organic Black Soy Beans, or
Genisoy Mountain Medly Soy Nut Trail Mix).
For example: Milk alternatives: Silk Light Plain
Soymilk. Silk French Vanilla Soymilk Creamer. 8th
Continent Light Original Soymilk. 8th Continent Light
Chocolate Soymilk.
This unusual approach raises several questions:
Did the author request a kickback for promoting these
products? Why does one need recipes for soymilk? Or
for Tofutti Mozzarella Soy-Cheese Slices? Or Tofutti
America Soy-Cheese Slices? Or for Boca Meatless Meatless
Cheeseburgers? Or Morningstar Farms Veggie Breakfast
Bacon Strips? How about all the people who don’t shop at
supermarkets?
In the fi rst section, titled “Main street American is
cooking with soy–because its good for your health,” the
author states: “If you are a health-food store ‘purist,’ then
this book probably isn’t for you. But if you are willing to
try new recipes that taste the same as your old favorites but
feature soy products, then I think you’ll be mighty pleased
with the results. I want to ‘bring to the table’ all those men,
women, and children who aren’t necessarily vegetarians or
already consuming lots of soy foods and food products.”
Address: Author and speaker, DeWitt, Iowa.
1307. Moskowitz, Isa Chandra. 2005. Vegan with a
vengeance: Over 150 delicious, cheap, animal-free recipes
that rock. New York, NY: Marlowe & Co. 258 p. Illust.
(color photos). Index. 23 x 18 cm.
• Summary: The praise for this innovative book is almost as
interesting to read as the book itself. The book is great fun
to read–a really fi ne writer. The index contains 1 entry for
edamame (in samosas with coconut-mint chutney), 1 entry
for miso (Stewed tofu and potatoes in miso gravy), 6 entries
for seitan (incl. homemade), 8 entries for tempeh, 22 entries
for fi rm tofu and 7 for silken tofu, and 3 entries for textured
vegetable protein (TVP).
The section titled “Get rid of eggs–Veganize it!” (p.
195-97) begins: “Replacing eggs is the most challenging
aspect of vegan baking. Those suckers bind, they leaven,
and they give structure to our baked goods. However, like
a bad boyfriend, they can be replaced, and with pleasing
results.” The fi rst replacer discussed is fl axseeds. Second is
silken tofu. “How to use it. ¼ cup blended silken tofu = 1
egg. Whiz in a blender until completely smooth and creamy,
leaving no graininess or chunks. You will want to add other
wet ingredients, to this mixture to get it to blend properly.
I recommend... extra-fi rm silken tofu, such as Mori-Nu.”
Another egg replacer is soy yogurt. ¼ cup soy yogurt = 1