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

Botany (the little green thing atop a strawberry is called the
“calyx”), and to fi nish a cookbook. She is an active volunteer
in the local food bank (where people in need can come to
pick up a bag of free groceries), where she also teaches
nutrition (including the health benefi ts of fermented foods
and soyfoods) and donates large amounts of the kefi r she
makes. George Carlin, the comedian, is part of the local
community and food bank. It is a thriving community doing
lots of good work, and Betty feels blessed to be alive and
part of it. Address: GEM Cultures, Ft. Bragg, California
95437-4127.
1317. Golbitz, Peter; Jordan, Joe. 2006. Soyfoods: Market
and products. In: Mian A. Riaz, ed. 2006. Soy Applications
in Food. Boca Raton, Florida, London, New York: CRC
Press (Taylor & Francis Group). [x] + 288 p. See p. 1-21.
• Summary: Contents: History of soyfoods: Growth and
development in the Western world, soybean industry
blossoms in the United States, soybeans grow around the
world. Soybean production and utilization for food: Soyfoods
in Asia, soyfoods in Europe, soyfoods in Africa, soyfoods
in the United States: Development of the U.S. soyfoods
industry, Americanization of soyfoods. Soybean nutritional
components: Soy protein, soy oil, carbohydrates and fi ber,
vitamins and minerals, isofl avones. Soyfoods and protein
ingredients: Whole dry soybeans, tofu, soymilk, tempeh,
soymilk yogurt, miso, soy sauce, okara, natto, soynuts, meat
alternatives, cheese alternatives, nondairy frozen desserts,
green vegetable soybeans (edamame), soy sprouts, full-fat
soy fl our, defatted soy fl our, textured soy fl our, soy protein
concentrate, soy protein isolate. Conclusions.
Tables: (1) World soybean production by major
producers. (2) Annual per capita consumption (2001) of
soybeans for direct food. (3) U.S. soyfoods market (1996 to
2005).
This chapter suffers from a lack of references, and
contains several basic errors concerning the early history
of the soybean. Contrary to what Mr. Golbitz says: (1) The
Chinese have not considered the soybean a basic source of
nutrition for almost 5000 years (see Hymowitz 1970, “On
the domestication of the soybean”). For “a little more than
3000 years” would be much more accurate. (2) The fi rst
reference to soybeans in Chinese literature does not date
back to 2853 B.C. (see Hymowitz 1970, and Hymowitz and
Shurtleff 2005, “Debunking soybean myths and legends in
the historical and popular literature”). It dates back to about
1100 B.C. (3) Natto was not developed at least 3000 years
ago in Japan (the earliest known document that mentions
natto dates from 1450 CE–or about 560 years ago). Address:
Soyatech, Inc., Bar Harbor, Maine.
1318. Moskowitz, Isa Chandra; Romero, Terry Hope. 2006.
Vegan cupcakes take over the world: 75 dairy-free recipes
for cupcakes that rule. Cambridge, Massachusetts: Da Capo
HISTORY OF SOY YOGURT & CULTURED SOYMILK 509
© Copyright Soyinfo Center 2012
Press (A member of Perseus Books Group). Distributed by
Publishers Group West. viii + 168 p. Foreword by Sara of
Tegan & Sara. Illust. (color). 18 x 17 cm.
• Summary: Both authors are young women; their photo
together is on the inside rear cover. A cupcake is composed
of the cake plus the topping. “Plain old soymilk plays a
big role in these cupcakes, providing the main source of
liquid.” “We adore soy yogurt in baking and it helps make
some really light, fl uffy and moist cupcakes. Rice yogurt
will pretty much do the same thing” (p. 11). These cupcakes
contain no milk, no eggs, no butter, no honey, etc.–But also
no tofu. Soy milk powder appears on page 68.
Contents: Part I: Introduction: How to make kickass
cupcakes, ingredients, tools for taking over the world,
troubleshooting: when bad things happen to good cupcakes,
decorating your cupcakes.
Part II: The recipes. Basic cupcakes. Classic cupcakes.
Fancy cupcakes. Frostin’s and fi llin’s.
About the authors (provided by the publisher): “Isa
Chandra Moskowitz has been cooking up trouble in New
York City since the eighties, when she discovered punk rock
and vegetarianism. Her public access cooking show, the Post
Punk Kitchen, fi lmed in her small Brooklyn apartment, has
been a smash hit since it hit the airwaves in 2003. She has
been inspiring fans of vegan food and loud music ever since.
The Post Punk Kitchen won VegNews’ Veggies award for
Best Cooking DVD and has been featured in media from
Bust to Herbivore to Gothamist.com. Isa also hosts cooking
demonstrations and can be found online at www.theppk.com.
Note: If they had used tofu as an ingredient, they could
have omitted some or all of the baking powder and baking
soda. Address: Brooklyn, New York.
1319. Null, Gary. 2006. Gary Null’s power foods: the 15
best foods for your health. New York, NY: New American
Library. 327 p. Plus 8 unnumbered pages of color plates.
Illust. No index. 24 cm.
• Summary: A vegan cookbook. Gary has eaten a vegan
diet for more than 30 years. He owns a juice bar named
Gary Null’s Uptown Whole Foods in New York City. He
advocates eating soybeans and soy products; because of
their “extensive and well researched health benefi ts” and
because they come in such a wide variety of forms, from
“tofu and tempeh, to nondairy products like milks, cottage
cheese, cheese, yogurt and ice creams. No other legume can
be used in so many delicious ways” (p. 10, 24-25). One of
his 15 “power foods” is soy (p. 13). He likes juicing and raw
foods; in the chapter on beverages he sometimes adds 1-2
tablespoons soy protein powder, or a cup or so of soymilk or
rice milk, or soy yogurt. For dips, he likes silken tofu. The
chapter on “Entrees” (p. 240-88) includes 13 recipes that
call for tofu, and 8 that call for tempeh. Edamame, whole
soybeans, tamari, and soy cheese are included. His daughter,
Shelly Null, is a gourmet chef. The book has no index.