SoyMilk Crossroads

When people think fiber, images of cavemen eating bark off a tree may enter their minds. 
 

Just the word “fiber” scares taste buds and could even cause some to utter “ugh,” but the fact of the matter is; fiber isn’t all that bad.  In fact, fiber found in food today can even taste good!

Importance of Fiber

It’s no secret that fiber is a must when talking about a healthy diet.  Fiber has been shown to promote good digestion, lower cholesterol, and even prevent some cancers.  A recent Harvard study conducted on 40, 000 male health professionals found that high intake of dietary fiber reduced the risk of coronary heart disease by 40 percent compared to those who ate a low fiber diet. 
 

Unfortunately, modern day man has settled for a conventional animal-based Western diet, limiting his or her fiber intake.  For those who choose a healthier diet, (e.g., vegans), fiber is an important source for nutritional health. 

Two Types of Fiber

There are two types of fiber for your diet, soluble and insoluble, and there are many foods that have a combination of the two. 
 

Soluble fiber is believed to be helpful in lowering cholesterol. This fiber dissolves in water and slows down digestion in the stomach and intestines.  A great source of soluble fiber is found in barley, brown rice, carrots and dried beans. 
 

Insoluble fiber, or roughage, is indigestible.  It increases the volume of our bowel movements and usually aids in weight control.  Insoluble fiber can be found in Brazil nuts, flax seed, whole grain breads and cereals.  One of the healthiest foods that contain a combination of the two types of fiber is soybeans. 
 

Reduces risk of Diseases

One study showed that 25-40 grams of fiber per day has been linked to a reduced risk of developing a host of chronic diseases including cancer, heart disease, gastrointestinal conditions and obesity. 

Fiber and Soy

Foods made with soy tempeh, soy flour and whole soybeans contain the greatest amount of fiber.  A half cup of soy tempeh contains 7 grams of fiber, a half cup of soy flour contains 6 grams of fiber, and 1 cup of whole green soybeans (edamame) contains 10 grams of fiber.  And don’t forget about tofu!
 

In fact, one study found that 25 grams of soy protein per day has a cholesterol-lowering effect.  Not only do soybeans contain a great amount of fiber, but they are also excellent sources of iron and protein, plus they are low in fat content.  Some soybeans like green soybeans even contain Vitamin C; and yellow soybeans have calcium. 
 

When using soybeans as a source of fiber, think beyond the box; toss them in your favorite stir-fry and add them to your soups.  Chili is great with soybeans, as are most Mexican dishes.  Soybeans can be found in many foods and can be used in a variety of recipes.  Look for your favorite soy recipes for fiber-delicious foods.

I like drinking soy milk, but sometimes, it is quite hard to come by. There are very few health food stores in our area, and only a few of them supply the good quality soy milk that I am looking for. I am so glad that you have the soy milk maker in your catalogue!
 

Now I can prepare my own healthy beverage and enjoy it anytime I want to. I am also assured that I know exactly what goes into the soy milk that I drink and I know that I am not letting any unwanted preservatives in my body.

I have never heard of vegetarian milk before I found it on your website, but I am willing to try anything once, so I ordered the soymilk machine and made a batch. I gave it a try and my whole outlook on dairy products has changed forever!
 

Coming up with this online store is such a great idea; products like these are more accessible to consumers like me. Now I know that milk doesn’t have to come from an animal to taste really good! Thank you for helping me on the way to healthier choices!

This dish is similar to a stir-fry but it’s cooked in the broiler not on the stove.

• 2 Tbsp Vegetable Oil
• 3 Tbsp Soy Sauce
• Coarse salt
• 1 1/2 pounds carrots  (8 or 9 medium sized, cut into 2″ lengths, thick pieces halved)
• 24 to 28 oz of extra-firm tofu (2 blocks) cut each block into small pieces.  (Should make about 30 to 34 pieces)
• 4 Scallions, thinly sliced
• 2 Tbsp Rice Vinegar 
• 2 tsp Toasted Sesame Oil

1.  Heat broiler.  Set rack so that the top of the broiler pan is 4 inches from the heat.  In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt.  Add carrots, toss to coat.
 

2.  Use a slotted spoon to transfer the carrots to one side of the broiler pan.  (Keep bowl of marinade, need throughout)
 

3.  Working with a few pieces at a time, add tofu to marinade, turn gently to coat, then transfer to pan.
 

4.  Broil until carrots are tender and tofu is browned.  Turn tofu halfway through cooking time and toss carrots occasionally (more frequently toward end of cooking time).  30 to 35 minutes.
 

5.  Transfer tofu and carrots to the bowl with marinade.  Add scallions, vinegar and sesame oil.  Toss gently to combine.
 

 This makes a delightful dish.  About 45 minutes total preparation time.  Serves 4.
 

I use this recipe from Issue #19 (Jan-Feb 2005) of Everyday Food.

Could you be Lactose Intolerant?  Do you know?

History has recorded that in 1793 a man named Underwood was the first to feed cow’s milk to an infant.
 
The very fact that someone made a record of this shows how rare and novel the idea was at the time.
 
Since then, America and most of Europe has made the cow our foster mother and nurtured the practice of never weaning the baby.

Unexplained Stomach Aches

Babies produce an enzyme called lactase, which is needed to digest lactose, or milk sugar, which is present in their mother’s milk (cow’s milk contains much higher levels than human).
 
After age four, the intestines usually slow down the production of lactase and for many people completely stop making the enzyme altogether, so they can no longer digest lactose.  This causes bloating, cramps, gas and even diarrhea.  Read more?
 
Soymilk is a great alternative.  It’s lactose-free and a good source of calcium.

Soybeans contain about 3 times more protein as other beans, and almost zero starch.  This makes them a great meat replacement.

Dried Soybeans

Dried soybeans take a long time to cook, anywhere from 3 1/2 to 5 hours.
 

They should be soaked over night in water, in the refrigerator.  Next day, add more water to cover, and cook until desired softness is reached, adding more water if necessary.
 

If using the soybeans in a baked casserole, or grinding or chopping them, they shouldn’t be cooked until soft.  You’ll want to remove from heat while still firm and chewy.
 

You can shorten the cooking time by soaking the beans longer.  In fact, some nutritionists advocate soaking for 24 to 48 hours.  If you do this, discard and replace the soaking water several times throughout the soaking period.  The longer soaks will destroy the toxic anti-enzyme that can block the digestion of proteins.  Which also helps alleviate the causes for flatulence.

Green Soybeans

Green soybeans take much less time to cook.  They soften in 15 to 30 minutes and don’t need to be soaked.

Sprouted Soybeans

Sprouted soybeans may be eaten raw or steamed for a short time.

Soybean Casserole

Follow the soaking and cooking directions for 1 cup of dried soybeans.  When the beans are still firm and chewy add them to a casserole bowl with 2 stalks of diced celery, 0ne diced sweet red pepper, and some seasonings of your choice.  Add enough water to cover the beans.  Cover casserole and bake at 375 degrees until done, one to one and a half hours.  Remove the casserole lid for the last half hour.  Serves 3 or 4.

I love my yogurt maker!!  Making your own yogurt at home has never been easier.  And you’ll save so much money doing it yourself.

You Choose Your Milk.

• Soymilk
• Regular Pasteurized Milk
• Whole, lowfat, skim
• Sterilized Milk
• Powdered Milk
• Fresh Milk (you should boil and filter)

Activate Your Milk.

Use 1 gram of Yolife Yogurt Starter Culture for every 1 liter of milk.  Or use other yogurt starter cultures according to their specific instructions. 

Flavoring for Your Yogurt.

After making your yogurt, create flavors by mixing in fresh fruit, jams, or preserves.  Or try adding ingredients into your activated milk before putting it into the Yolife Yogurt Maker, such as fruit syrups, coffee, jams or jellies, preserved fruit, or fresh fruit.

Start the Maker!

Pour the cultured milk into containers, cover with lid, plug in and in 8 to 12 hours, you have fresh yogurt.
 

A nice feature with this unit is the tall cover that is included.  You can use your own larger containers and make up to 80 oz. at a time.

Healthier and Less Expensive.

You’ll be eating fresh cultured yogurt that’s fully impowered with the good bacteria needed in the digestive system.  Store bought has additives so that it can be trucked around the country and sit on shelves.
 

If you’re a yogurt lover, this unit can pay for itself within a month.  Then it will cost pennies to make what you pay dollars for every week in the store.

We’re at the tenth entry of the myth series about the nutritional value of cow’s milk.  Today’s myth….

Milk helps coat the stomach and ease the pain of ulcers.

 This idea has been passed down through the last few generations and seems to still be floating around.
 

Dairy products are acid-forming foods.  Milk will aggravate an ulcer.  You’ll want to talk to your doctor if you think you may be dealing with an ulcer.

Intolerance?

If you suffer from bloating, cramps, gas and even diarrhea after eating a grilled cheese sandwich or drinking a milkshake, you may be “lactose intolerant.”
 

After age four, the intestines slow down the production of lactase, an enzyme needed to digest milk.  Makes sense, nature says that around that age it’s time to wean off milk anyway.  For many people, the enzyme completely stops being produced, so when the milk enters the intestines, the lactose (milk sugar) ferments.  Thus causing various degrees of discomfort. 

The solution!

A switch from animal based to plant based drink.  If milk is a major part of your life style and you are looking for an alternative, you should consider soymilk.  It’s high in calcium and its protein is easy to digest.  And when you make it yourself, it costs a factor of store bought.

Today’s myth about the nutritional value of cow’s milk always makes me crazy.  I’m sure that once again it’s that push for more calcium.  But don’t forget those side effects mentioned in Day 6 and Day 7.  Today’s myth……

Breast feeding mothers need to drink more milk.

What, we have to drink milk to produce milk?  Have you ever heard of a cow drinking milk so that it has better and more nutritious milk for its calf?  They eat plant life and produce milk.
 

No adult mammal on this planet drinks milk except for the human.  For some reason we’ve put ourselves above the laws of nature.

Plant Life.

If we look at nature we’ll find the plant life foods to make nutritious breast milk for our species’ young.  Together and with wonderful variety; fruits, vegetables, seeds, grains, and beans supply the human body with calcium and protein. 
 

The soybean is a “complete protein,” meaning it contains all of the eight essential amino acids that humans need.  And silken tofu contains more calcium by weight than dairy milk.  And when you’re looking for something extra good to pour on your cereal in the morning, soymilk fills the bill.

Today’s blog entry hits close to home.  I can only hope that it raises questions and inquiries so that women will do some research resulting in educated choices that they truely believe in.  Today’s myth…..

Pregnant women need to drink more milk.

I have to believe that it’s because of the need for calcium that pregnant women are told to drink more milk.  It certainly can’t be because of the high fat content of milk.  Doctors are always concerned with “too much” weight gain during pregnancy, for which milk would contribute.

Infant Health

The more cow’s milk a pregnant woman drinks, the more likely the infant will need that suction tube hospitals always have on hand.  It sucks out the thick mucus from the baby’s nose and throat at delivery so he/she can breathe.
 

It’s called “muco-protein” and mothers-to-be may want to learn more about this.  Remember, your unborn is eating what you’re eating.  The high mucus content of milk passes into your baby.  You may want to consider cutting back on dairy products during pregnancy and look at other calcium and protein alternatives.
 

Of course, soymilk and soy foods are a great choice, high in both calcium and protein, without the side effects of the above discussion.