Soy Food, Tofu Meets A Niche Market (1/2)

The news that Junk food which is high on fat and sugar will be banned on campus will excite Asian restaurateurs, cause Asian Diet is characteristically low in both saturated and total fat, and has long represents a cultural model for healthy eating. Asian diet boasts not only healthy food but also healthy beverage such as Soy Milk and Tea. The accent of the new dietary measure, which is the Western fast food restaurants’ “poison”, is sure to be-come Asian restaurants “meat”. Soy Milk Nutrition: Part Of A Balanced Diet Soy milk, soy drink or soya milk is the liquid extraction processed from soybeans after soaking, grinding, cooking and straining. Soy milk and all soy foods offer outstanding nutrition, along with their health benefits. They provide balanced nutrition: a healthy balance of high-quality protein and carbohydrates, low in fat with no cholesterol and very low in saturated fat. Soy And Nutrition Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. High-quality soy protein is considered equal to that of poultry and milk. Soybeans contain the highest concentration of protein among all the egumes: 40 percent protein by volume compared to 20 percent for other beans. The FDA determined that 25 grams of soy protein per day may reduce the risk of heart disease by reducing cholesterol. Soy milk has a greater variety of complex carbohydrates than whole milk. These result in a low glycemic index, making soy less likely to overstimulate blood sugar levels, which makes t a good choice in a diabetic diet. Soy milk and okara (the soy fiber remaining after making soymilk) are good sources of isoflavones. Okara is a good source of dietary fiber. The fat content in soy milk is highly unsaturated and includes concentrations of Omega-3 fatty acids. Omega-3 fatty acids, found in soy, flax, and fish, are being studied for their ability to lower the risk of heart disease and even cancer. In addition, Omega-3 may be essential to brain development in infants. Are Consumers Warming Up To Soy? Although it’s clear that Americans are increasing their consumption of soy products, the soy-bean has a long way to go before it becomes a staple in the average pantry. According to a 1999 survey by the United Soy-bean Board, two-thirds of consumers surveyed believe soy products are “healthy,” up from 59 percent in 1997. While the public may think it’s good for them, only 15 percent eat a soy product once a week. The reason for the disparity appears to be a problem of perception. “Americans are not prepared to make massive lifestyle changes in order to get healthy foods into their diet,” says chef and soy cookbook author Dana Jacobi. “Many people have negative attitudes toward soy products due to their misconception of, or their experiences with, taste and texture. But in fact, there are so many ways to work soy into your diet.” The American Heart Association (AHA) recommends that soy products be used in a diet that includes fruits, vegetables, whole grains, low-fat dairy products, poultry, fish, and lean meats. The AHA also emphasizes that a diet to effectively lower cholesterol should consist of no more than 30 percent of total daily calories from fat and no more than 10 percent of calories from saturated fat. Nowadays, a huge variety of soy foods is on shelves not only in health food stores, but increasingly in mainstream grocery stores. As the number of soy-based products grows, it becomes increasingly easy for restaurants to add enough soy to their menus to meet the 25-gram daily-intake for customers that FDA says is beneficial to heart health. According to soybean industry figures, the numbers add up quickly when you look at the protein contained in typical soy foods. For ex-ample: Four ounces of firm tofu contains 13 grams of soy protein. One soy “sausage” link provides 6 grams of protein. One soy “burger” includes 10 to 12 grams of protein.