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Soy Foods: Myth or Miracle?


  • Tempeh - Tempeh is fermented soybean cake. Tempeh can be used grilled or fried in the same ways that you would use tofu. It is wonderful when marinated, grilled and added to vegetables over rice. Tempeh is a high-fiber as well as high-protein food.

  • Tofu - Tofu, or bean curd, is easy to find and very popular today. Handmade tofu is an art that is practiced in few small companies these days. The process involves adding a coagulant (nigari) to fresh soybean milk and allowing the curds to set before pressing into block form. Well-made, non-commercial tofu has a slightly sweet taste and an be enjoyed without accompaniment. Commercial tofu, while less expensive, has a more bland flavor and can be used to absorb the flavors of a particular dish.

    The FDA has recently authorized the makers of soy foods to state claims that soy can reduce the risk of coronary heart disease. The FDA has found that foods which contain soy protein can lower the cholesterol levels in the blood of people who are eating a low cholesterol and saturated fat diet. Manufacturers of foods which contain soy protein will now be able to list these claims on their products. Look out for the new labels on your store shelves, they will assist you in locating the most beneficial soy products.

    You can get a free newsletter dedicated to soy foods from the United States Soy foods directory. Head to http://soyfoods.com/newsletter/Subscribe... and enter your information to become a subscriber. You will receive a monthly newsletter with the latest soy foods research data, accurate consumer information, and links to soy-related web sites.

    The copyright of the article Soy Foods: Myth or Miracle? in Vegetarian Cooking is owned by Tara Gillet-Liloia. Permission to republish Soy Foods: Myth or Miracle? in print or online must be granted by the author in writing.

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