Hong Kong truffle enthusiasts have paid $227,000 for a 750gm white truffle from the town of Alba in Italy’s Piedmont region. Bids also came in from truffle fans in New York and Berlin during the auction, held on November 11. A tartufo bianco from the same region achieved the previous record price of $198,000 at auction last year. Italian truffle markets have seen a peak in prices for the delicacy after a dry summer. Sunday’s truffle auction raised a total of $578,000.
A newly published scientific study shows the incidence of eczema in infants fed on organic dairy products, and whose mothers also consumed organic dairy products, is 36 per cent lower than in children who consume conventional dairy products. While there is a significant body of evidence showing organic food contains higher levels of beneficial nutrients than non-organic foods, this is the first example of a definite health impact (i.e. isolated from other potential beneficial factors) of organic food consumption being published in a peer reviewed journal. While the study confirms it is organic dairy consumption that protects against the development of eczema, the scientists could only hypothesise as to the mechanism which delivered this protection. Their hypothesis follows the established facts of increased levels of the beneficial conjugated linoleic acid isomers found in milk from organically managed cows. A separate recent study confirms that higher levels of conjugated linoleic acids are not only found in cows’ milk but also in the breast milk of women consuming organic milk. This therefore underpins the hypothesis that the higher levels of CLAs in the breast milk of organic milk drinking mothers are a key mechanism in reducing eczema, as well as the organic dairy diet of the infants themselves.
So you are fresh to a low carb way of dieting are you? If so, there is no doubt that you have many queries about how the low carb plan works, what to eat and not to eat, and about the low carb rules. Well, the best recommendation that I can give you to read on and note every significant thing about the low carb in your head.
The low carb in general is often mistaken as a short term diet fad. The truth holds that low carb is not a short term and a quick fad diet, where you just follow a formula for a few weeks and then lose a few weights then in the end go back to your old eating routines.
With that, it is then necessary to consider that when you deal with low carb, you are dealing about a lifestyle change. In the principle of this one of the latest diet fads, you need to acknowledge how the foods make your body feel and how to feed it properly. Engaging in this diet fad is not just about eliminating sugar and starchy foods. It also means replacing all those carbohydrates that you eliminate with high quality and nutritious proteins as well as quality fats as well.
Essentially, the low carb way of eating is considered to have given several benefits to the dieters? health and thus aid them in losing weight. So in line with such great news that this form of dieting contributes to the conditions of its followers, it is a common knowledge that when dealing with the low carb, a knowledge that many people cannot eat large amounts of carbohydrate foods such as sugar and starches without making and storing body fats is greatly expected.
Speaking of this latest diet fad, it is also interesting to know that under its principle, all the carbohydrates, except for the dietary fiber, are absolutely broken down into simple sugars molecules and is done through the digestive process. Also considered under the low carb principle is that the body will not burn fat for fuel unless a steady supply of easy-to-burn is there.
The low carb dieting also holds the principle that when the blood sugar remains stable after the process for following the low carb diet, the dieters will no longer be able to feel for food longing and the since the ketones are produced through the low carb dieting, the presence of the ketones are then vital for controlling the hunger. Thus the dieter will be able to lose fat and eventually lose weight.
The term empanada simply means breaded-as in breaded chicken or vegetables. However, in South America, the word has grown to refer to a stuffed, semi-circular pastry. Although the empanada has different incarnations in various countries, it always consists of a stuffing-be it a cheese, vegetable or meat-wrapped in dough, and then baked or fried. Fruit filling can be used to create dessert empanadas.
In Argentina, the country that is perhaps most associated with the empanada, empanadas are served frequently as appetizers, and consist primarily of ground beef, sometimes spiced with cumin.
In Bolivia, in addition to beef or chicken, empanadas often contain potatoes, peas, carrots, and either a quail’s egg, olive or raisins. Bolivians also eat fried cheese empanadas, which are brushed with sugar icing.
In Chile, because beef is more expensive, some of the beef filling is replaced with minced onion. Chileans eat empanadas particularly on September 18, during their national celebration.
Ecuadorian and Colombian empanadas are frequently made with corn-seasoning or flour. In both countries, empanadas are often paired with an Aji sauce, which is made of cilantro, scallions, vinegar, salt and lemon juice. In Ecuador, red peppers and sometimes chopped tomato are integrated into the Aji sauce.
A variety of Colombian empanadas is the stuffed potato, which, as the name explains, is made my stuffing a potato (and then breading it), rather than wrapping the stuffing in dough. Stuffed potato empanadas are circular rather than semi-circular.
In Ecuador, some people make empanadas de arroz, rice empanadas, which are deep fried. In Panama and Peru, empanadas are smaller than in other Latin American countries, and in Cuba, Puerto Rico and Mexico, sweet fillings are more common, so that empanadas are as much as breakfast and dessert item as an appetizer.
Uruguayan empanadas are similar to the Argentine varieties, but Uruguay is also known for their particularly tasty sweet empanadas, which combine dulce de leche and chocolate, and are covered with sugar or apple jam.
Once you know how to use a smoker, cookouts will never be the same again. If you have ever been tempted to toss your grill and try smoking your meat but didn’t know how to use a smoker, fear not! Using a smoker is easier than lighting a barbeque and it produces tastier meat.
A smoker is a piece of equipment that cooks food over heat created by burning wood, rather than burning coals. Once you have the know-how to use a smoker you will be able to make terrific food with unbelievable flavor. The secret to knowing how to use a smoker is all in the wood. Each type of wood used in a smoker creates a different flavor to the food. Mesquite wood gives your steak or your salmon a robust flavor, while oak or hickory adds a completely diverse flavor.
The first thing to do is find a location where there will be as little traffic as possible. Usually cooking with a smoker will take some time and occasionally the smoker will be left unattended so it should be in an area where children and pets are not likely to go. Wind conditions should also be taken into consideration so that smoke is not entering the house or interfering with outdoor activities.
A typical smoker has two barrels at the bottom. Build a fire at the base of the barrels with whatever type of wood you choose to cook with. Heat the wood for at least an hour. Those who know how to use a smoker will tell you that the key to making the best meals is to know just how long to heat the wood, and how much wood should be added to the steamer once you start. You want the wood to burn at a nice even temperature. This takes some practice so don’t despair if you don’t get it right the first time. The more you use the smoker the better you will become at deciding when the temperature of the wood is correct.
Once the wood has been thoroughly heated, you can add your food. You will need to monitor the temperature on a regular basis while the food is being smoked. Cooks who know how to use a smoker will tell you to that it takes practice to know when to adjust your flues and your dampers but that keeping the right temperature is the key to turning out delicious smoked food.
You have tons of options when cooking with a smoker. Not only can you pick between lots of different types of wood to give your food flavor, you can also experiment on smoking lots of different types of foods. Cooks who know how to use a smoker to their advantage not only smoke more than one kind of meat at a time (try smoking a turkey and steak at the same time) they also try different foods. Wait till you try chili in your smoker!
Seriously, once you know how to use a smoker, there is a whole new world of cooking experiences waiting for you!
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Croatia can be roughly divided in 10 different regions. It is a small country with interesting history. Food production is not extraordinary neither in quantities nor in the type of products. Long, turbulent and surprising events through past times shaped Croatian cuisine. Country was always part of the of one empire or another and in the way of many military campaigns. Different people and different ways made it possible to collect and preserve knowledge otherwise forgotten.
Recipes are heavenly from one region to another.
Istria
Famous dish is manestra. Some claim it as a inseparable part of Italian gastronomy but who are we to say that is so. This region is famous for its truffles/particularly Motovun forest/ Pasta called fuzi-small tubes, pljukanci and other types of home made pasta are daily delicacies.
Lika, Gorski kotar and Kvarner
Lika is known for its many dishes made with dry or smoked lamb, sheep, goat (kid) meat. Lamb or kid on the spit are appreciated beyond description. Island of Pag is famous for its lamb meat. It has distinctive taste as a result of climate and specific diet for local sheep. Skripavac and Basa are well known cheeses from Lika. Skripavac literally means ” one that is making squeaky noises”.It does so when you chew on the slice of it.
In Gorski kotar locals prepare most delicious frogs, game and dormice.Dormice are also known for its miraculous fat (used in medicinal purposes) and meat-when roasted. I find this last dish to be overwhelming and to close to eating a pet.
Kvarner is famous for excellent choice of cheeses.They differ from one island to another. Variety of minestre(soups) is impressive as well. Local maroons are picked from very special chestnut trees. They have sweet taste, prominent and rich when you roast them on the real fire.
Dalmatia
Dalmatia can be divided in Northern, Mid and Southern….not to mention the islands.
Brudet is universal dalmatian dish.It is made from fish, crab and shellfish from fishermen net and combined in best order and perfect amounts to achieve divine taste.
Personal favorite is kapulica or ljutika. These are longish, small onions pickled in wine vinegar( close in taste to Balsamic) Small and round onions are different story and they cannot pass for “real” kapulica.
Pasticada is another amazing meat dish. Recipes are numerous and provide you with important and helpful tips. This dish can be studied through various cook books..
Neretva
This river region has very distinctive cuisine. Their own version of brudet consists of eels, frogs and many fresh and sea water fish. Tangerines and fruits from Neretva valley are rear combination of sweet and freshly moist flavors. In one word-amazing.
Dubrovnik
Region around old town offers many surprises. Let s just name a really serious desert-Rozata.Some will call it creme caramel although it is not the same.
Slavonia
this inland region is offering big selection of mushrooms, smoked and cured meats and sausages. Fish paprikash (with spice touch and genuine closeness to tastes of neighboring Hungary) is prepared in many ways and it is hard to find mediocre one.
Ilok and many other small towns and villages in region are home to some great wines.
Kulen is most praised of all cured meats. It is somewhat like salami although I do not find it a just description. It varies from mild to really spicy.
Central Croatia
It consist of many regions and smaller units. Fresh cheese and cream you can find in Northern parts is precious. In English it is called cottage cheese. False. Not even close. This cheese is not cottage. It comes in molded form and can be “peeled” in many layers. It is watery, fresh, light and moist. It does not have consistence or chewy quality of cottage. Cottage is not close enough in shape and taste for valid comparison. Recognizing that taste is unique and individual it is still a fresh cheese goddess compared with everything else in that category.
Trout, Pike, Carp, Catfish, and Greyling are few of fresh fish favorite choices for the meal.
Gastronomic adventure is always a challenge. It would be truly rewarding to come for a visit and “have a taste” of the place.
Greek souvlaki is found in every corner of Greece today and it is no exaggeration to say that the younger generations have grown up on it.
Although proponents of a healthy diet spurn the humble souvlaki, it’s actually a full, nutritious meal. It contains all our daily nutritional requirements: protein from the meat, carbohydrates from the pitta and chips (if included), fibre and vitamins from the tomato and onion. The oregano and other seasonings are also considered a source of valuable antioxidants and trace elements.
So is souvlaki healthy? Nobody denies it’s tasty, but whether it’s healthy is open to question. The answer is that souvlaki is healthy on certain conditions. Made at home, where we control the ingredients and cooking method, the souvlaki is a healthy and delicious meal.
Buy the pitta bread from the supermarket, baste it lightly with a spoonful of olive oil and put it under the grill. Use lean pork and marinate it in wine and vinegar for a few hours to give it taste. Sprinkle with lots of oregano or other herbs and grill the souvlaki or, better yet, barbecue it. Add a little fresh tomato and as much onion and yoghourt as you want, and your souvlaki is ready to eat. You can also experiment with lettuce instead of - or as well as - tomato, and mustard instead of yoghourt, but avoid adding chips to keep the calories down. You can leave out the chips altogether or replace them with mashed potato or rice. Rice is ideally suited to yoghourt, and the yoghourt itself can be low-fat.
A souvlaki in pitta bread prepared in this way is unlikely to contain more than 300 calories. Even if you’re very hungry and eat two, 600 calories won’t make you fat.
A souvlaki from the souvlaki shop, on the other hand, usually contains lots of fat if the pitta is fried. Chips up the fat and calories even more, to over 500 calories a portion. It may also contain lots of salt, something to be avoided as far as possible.
If you’re worried about your cholesterol, choose chicken souvlaki, which is much leaner meat with fewer calories. You can also make seafood souvlaki with shrimps or fish fillets, or vegetable souvlaki.
Mexican souvlakia are made of alternating prawn and courgette chunks threaded on a skewer. For extra taste they are marinated from three to twelve hours in a spice mix and basted with fresh egg-and-lemon mixed with finely-chopped onion. The souvlakia are cooked when the shrimps and vegetables change colour.
It’s so easy to make souvlakia at home that, with a bit of experimenting, you’ll soon achieve your own personal recipe and impress your friends with your unusual souvlakia.
Greek Pork Souvlaki Recipe for 4
500 grams / 1 lb of pork in cubes
8 bamboo skewers
½ cup of olive oil
1 tablespoon of vinegar (wine vinegar)
1 pinch greek oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
8 large pita breads
Greek yoghurt or Greek tzatziki
Shreaded salad of lettuce, tomatoes, onion, herbs etc.
Cut the pork into small cubes and carefully thread onto the skewers. In a bowl place the olive oil, the wine vinegar, the oregano, the salt and the black pepper. Place the skewers with the pork in a dish and pour the marinade over them. Cover with plastic wrap and refrigerate for several hours or ovenight.
Preheat your grill or barbeque. Place the souvlaki skewers over a medium heat and cook each side. Brush with the marinade and turn to cook evenly.
Brush the pita breads with olive oil and cook them on the grill. When the pita and the souvlaki are ready, pull the meat off one skewer into the pita, add tzatziki or greek yoghurt and the shreaded salad. Roll the pita to form a tight cone and wrap it in kitchen or other suitable paper. Serve hot.
Tagines is one of the popular North African dishes consumed mostly in Algeria, Morocco, and Tunisia. Also known as Tajine or mispronounced Tangines, this North African specialty has traveled all the way across the Atlantic to the kitchens in the US. Moroccan tagines are being served increasingly in specialty food or fast food restaurants all across the United States and has become quite popular.
Tagines are not just the name of the food but also the pot in which they are cooked. Tagine pots are made purely from terra cotta and have a shallow rimmed base. The lid of the tagines is usually conical in shape. The bottom of the pot is always glazed from the inside and this is where it comes in direct contact with the stew or food. The top part of the Moroccan tagines is glazed from the outside, so that it can assist in evaporation of the steam. As a result, the stew or food gets absorbed into the clay and the juice or gravy becomes more concentrated in nature.
There are always potters who try and make newer version of tagines especially the ones having glazed lids from the inside as well as outside. Each of the Moroccan tagines has a small steam outlet, and chefs preparing the dish more often than not poke a thyme sprig or a mint sprig. There are two types of tagines – one that is made from terra cotta and one that has been made using enameled cast iron. The latter is not as effective as the terra cotta one.
A visit to the Moroccan or Tunisian countryside will provide you glimpses of tagines simmering on small charcoal burners in street cafes or restaurants. In North Africa, tagines are never kept in the oven; it is always kept on the stove. I one of the coastal Moroccan cities especially in Meknes, you can find one of the most diverse tagine menu with as many as 20 dishes comprising of variety of vegetables, combined with meat, eggs, sausages, etc.
The most popular and commonly eaten tagines is made using a whole chicken, with preserved lemons and olives. Sometimes the chicken is replaced by lamb, and it is combined with eggs and prunes. This preparation is quite similar to one of the tagine dishes served at the Andalous Moroccan Restaurant in Chicago. The restaurant is quite famous for its diverse offering of tagines and has around 11 varieties on the menu. They use mostly lamb, chicken, seafood and beef. Onions, preserved lemon, dry fruits, sesame seeds, nuts, eggs, peppers, tomatoes, and olives are added to the tagines apart from the usual seasonings that include cinnamon, paprika, cumin, saffron and cilantro among others. One major difference between North African or Moroccan tagines and American tagines is that the former use clarified butter called “smen” while in America; only olive oil is used for preparation.
Some of the other restaurants that offer variety of tagines on their menu include L’Olive in Chicago, The Lite Touch in New York, and Oasis in Los Angeles and Mogador in New York. Perry’s in Washington offers a unique tagine dish that comprises of lamb with medjool dates and pine nut couscous. Cafe Le Coq in Chicago is famous for their roasted vegetable tagines. Many restaurants offer a variety of lamb tagines including Shallots, Chicago, which is a kosher restaurant offering lamb tagine couscous with dry Mediterranean fruits.
American chefs have in a way mastered the art of mixing tagines with couscous. If you visit, Morocco or Tunisia then you will find tagine being served as a separate dish and couscous is served as a separate steamed dish. Moroccan tagines as well as couscous are often served harissa, which is a chili-based condiment, and it is exclusive to Algerian and Tunisian tagines.
Tagines have gone through different types of experimentation processes and restaurants like Zibibo in California offer an olive-marinated guinea hen with tomato tagine, mint, chickpea, and harissa. At the Marseille restaurant in New York, you will find duck tagine on the menu that comes with almonds, honey, and currants. Enrico’s in San Francisco has completely changed the very essence of tagines by serving a sauce moistened with pan-roasted seafood, seasonal vegetables and saffron couscous. Having traveled across the Atlantic, Moroccan tagines look great on the menu but there are only a few who can serve authentic tagine. The best place to taste the spicy flavors of tagines is in Morocco or Tunisia but you can even visit some of the authentic Moroccan cuisine restaurants in Chicago or New York to get a feel of the real taste.
This article is a brief study on Bananas, the history of the Banana Plant and tips on growing Banana Plant.
Banana Facts.
Banana “Trees” are not actually trees but are herbaceous plants in the genus Musa and of the family Musaceae. Due to their size, shape and structure they are often mistaken for trees. Bananas are largely cultivated for their fruit. But the plant is also used as ornamental plants in gardens.
Typically, there are two types of Bananas that are cultivated, mainly in tropical regions. Firstly, there is the sweet, soft dessert fruit that is eaten raw or used in dessert recipes. There are a wide variety of delicious dessert recipes using Bananas in almost every food culture in the world.
Secondly, plantains are from a group of cultivars with firmer, starchier fruit and used generally in cooking vegetable-based dishes like curries.
History of Bananas.
Banana plants were first cultivated for domestic use in Southeast Asia. There is evidence found in Papua New Guinea that shows banana cultivation there dates back to, possibly, 8000 BC. This would mean the Western Highlands of Papua New Guinea was probably the first place were Bananas were cultivated. A whole lot of wild Bananas still grow in Papua New Guinea, Malaysia, Indonesia and the Philippines.
The first time Bananas were talked about in written history was in Buddhist texts in 600 BC. Then, the famous explorer, Alexander the Great found the fruit in India in 327 BC. The very first plantations was said to exist in China way back in 200 AD.
The History of Bananas continued with Islamic Conquerors bringing the fruit to the Middle East and later on, Arab Merchants exposed most of Africa to Bananas. Interestingly, the word Banana is actually of West African origin.
After that, banana cultivation exploded in most of the rest of the world thanks largely to Portuguese colonists who started banana plantations in the Atlantic Islands, Brazil and western Africa. Unfortunately for the Europeans, Bananas were not heard of in Europe until the Victorian Era and even then, only through merchant trade.
These days, Bananas can be found in practically every market in the world without much trouble at all and hurrah for everyone!
Tip and Techniques-Growing Bananas
Growing Banana Plants are easy enough if the right combination of factors is present. A Banana Plant takes about nine months to become mature and it needs a lot of tender loving care for it to grow to its fullest potential.
Generally, a Banana Plant lives up to approximately 25 years. Bananas grow from stems that grow from the ground up called rhizomes and it produces suckers that grow from the main stem of the Banana Plant. Rhizomes have a lifespan of 15 years or more.
The upright plant is called a pseudostem and when it matures, will reach an average height of 2 – 8 metres and the leaves grow up to 3.5 metres in length. Interestingly, each pseudostem produces only a single bunch of bananas. It then dies and is replaced by a new pseudostem.
Growing Banana Plants require a lot of sunlight and high level of humidity. That is one of the reasons it’s found in abundance in the tropics and hot climate countries. While it is growing, it requires watering every day and a balanced fertilizer to ensure it grows well. The right temperature for growing Banana Plant should be in approximately 80 degree Fahrenheit during the day.
The soil has to be nutrient-rich and slightly acidic. It should also be able to retain moisture but not much, as roots that are filled with water will die very fast. When all the right ingredients are present, the Banana Plant grows very quickly and it is a pleasure watching it grow. Not only does it bear fruits, it is beautiful ornamental plant and really stands out in any garden.
Soy. Tofu. Tempeh. Make that steaming rubbery gray squares of questionable origin.
I get a lot of questions about this bland food product we call by various names. Do I eat tofu? Is it healthy? Is it manna from heaven? Or will it cause your voice to jump an octave and your hormones to rage out of control?
I don’t want to claim to “set the record straight” on this topic, which is something a lot of people do in the health world (make that every area of life, right?). Science and experience are always revealing new information and insights, so I don’t like to be assumptive by claiming one food is definitively bad or good for all eternity.
That said, here are 10 important things I think everyone should know about tofu:
1. Hill of beans
Whole soybeans, or edamame (in-the-shell version), are a great plant protein source. I eat soybeans regularly and I think this is a great way to eat soy because beans are unprocessed, fresh, and whole. Soybeans do have a bit more fat than other beans, but they are a hearty protein and contain valuable phyto-nutrients. Soybeans do contain plant estrogens and phytic acid (more on that in a moment), so no, tofu is not a “miracle” health food. But it’s also not evil, unlike fat-free devil’s food cookies.
2. What’s this about black beans?
Many times, black beans are served in salads, stir fries, soups and other entrees, especially in Asian fare. Did you know that black beans are actually just fermented soy beans? Fermented foods are very high in nutritional value, so I recommend getting some sort of fermented food in your diet daily (organic sugar-free yogurt, kefir, kimchi and fermented olives or vegetables are great examples). Fermented foods reduce cholesterol and improve digestion and immunity.
In general, I recommend fermented soy products such as black beans because other, processed soy products like soy milk and tofu contain phytic acid, which does inhibit some nutrient absorption (hence the soy controversy).
3. Soybean oil
Soybean oil is heavily refined and ought to be avoided. This junk won’t do you any health favors at all. Aside from anti-nutritive compounds in soybean oil, most soybean oil contains some level of dangerous trans fat (even the “trans-free” varieties are still heavily refined and contain chemically-modified fat molecules). You’ll notice this worthless oil in most processed foods, which is why I advocate sticking to fresh, unprocessed meals. You don’t have to spend hours in the kitchen to eat healthily - salads, steamed veggies and grilled fish take just minutes to prepare once you learn to make them.
4. Soy nuts, chips, and snacks
Here is where we can make a really important distinction. Take even the healthiest food and turn it into a processed snack, and it is no longer healthy! Whether soy is a miraculous heart-healthy food or not, processing anything destroys valuable nutrients and enzymes and usually means added fat, sugar, and chemicals. I see people purchasing and eating unhealthy snacks every day simply because there is a trendy ingredient or some sneaky marketing. Sun chips and pita chips are examples. Somehow, these items garner the reputation of “healthy” and “wholesome” even though they are processed, nutritionally-deficient, and usually high in refined (trans) fat. An apple is healthy until you dunk it in caramel sauce. Soybeans are healthy until you turn them into faux nuts.
For example, chocolate-covered soy nuts are not healthy just because they are made from soybeans.
5. Soy milk
Though I’m not a big fan of dairy, I don’t recommend making soy milk a regular part of your diet. Soy milk contains phytic acid, which inhibits the absorption of nutrients. It’s also rather high in sugar and is so heavily processed, it can hardly be thought of as a “health” food. It’s probably fine once in a while for those who are not sensitive to plant estrogens and who don’t like dairy milk, but I wouldn’t go out of my way to include it in the diet. Remember, there simply is no magic bullet for health.
6. Tofu
By now, tofu - in all its slippery and firm incarnations - has made its way into the mainstream of the American diet. Sort of. The texture is something we may never fantasize about, but it is a nice occasional alternative protein source, especially for vegetarians and people who want to avoid too much meat (given the way meat is produced these days). I say occasional because, remember, it is a highly-processed food. Many types of tofu - especially “mock meats” - are really akin to processed deli meats and sausages. Of course, tofu comes from a bean and doesn’t contain antibiotics, added hormones and animal products, but it’s still - all together now - a processed food. In fact, I really don’t think tofu is much different from a slice of low-fat cheddar. Puts things in perspective, doesn’t it?
7. Tempeh
Here’s where soy gets healthy (finally!). Fermented soy products are rich in isoflavones, which are excellent for the heart and may even prevent cancer. The good news is that you can find fermented soy milk and tofu if you look for it (and grocery stores will often start carrying it if you just ask). Tempeh is a chewy, nutty, meaty type of soy product that is loaded with isoflavones, so I do recommend this. I think it’s a lot tastier than tofu, too.
8. Miso
Miso is a fermented, thick soy paste. It’s great for soups and contains high levels of isoflavones and acts as a probiotic.
9. A little perspective
Removing certain parts of the soybean - say, oil, or protein - and expecting this to render fabulous health results is where we go wrong, I think. In general, any highly-processed food just isn’t what nature intended, and contributes to disease and obesity. This applies to many foods - yogurt is another great example. We hear that the fermented cultures are good for the gut, but Big Moo delivers what is more like glorified dessert than a health food. Full of sugar, gums, thickeners, dyes, chemicals, antibiotics, and hormones, yogurt becomes about as healthy as a candy bar.
10. The estrogen factor
Oh, the studies. There’s always a study for every side of a contentious health issue, and soy is no exception. One study shows that soy is dangerous for boys during puberty. Another shows that soy may help menopause symptoms. Another shows that soy may inhibit fertility. Yet another shows that soy may help prevent cancer and heart disease. I recommend doing a search for soy at vitasearch.com (see today’s Aaron’s Addition). Type “Is soy healthy?” into Google and you’re going to get a lot of conflicting information. I prefer to stick with the studies so I get accurate information. That doesn’t mean the studies aren’t biased or wrong themselves from time to time, but at least I know I’m looking at something that was held up to a scientific standard.
In other words, I don’t have the last word on soy - no one really does. I think controversial foods become so because we simply expect far too much. We learn about a possible benefit, and before you know it, food manufacturers are adding soy protein to lollipops. When you stick to fresh, unprocessed, organic, whole foods, 99% of nutrition and health worries simply disappear.
