Cihan: This sounds like the same confusion that exists (existed) regarding
traditional soy foods and ER positive breast cancer patients.
On the other hand, we have seen many studies on humans based on
traditional soy foods that show a very positive health effect of soy.
There may have also been some very small number of human studies that also showed a negative effect of soy, but then again — those were done with isolated soy protein, not
traditional soy foods like: edamame, tofu, tempeh, and soy milk.
But those studies were not done with
traditional soy foods, but with highly processed isolated soy protein.
However, it is my understanding that normal
traditional soy foods like tofu, soymilk, and tempeh contain NO soy protein isolate.
If it is not clear in this particular video, when Dr. Greger talks about the health advantages of soy foods, he has made clear in other videos that he is talking about
traditional soy foods: tofu, tempeh, edamame, soy milk, etc..
Yes, they contain soy protein, which as far as we know is very good for you as part of
a traditional soy food.
Not exact matches
Most of the time that looks like a
traditional Paleo template, eliminating gluten, most grains and dairy,
soy, legumes, refined sugars and processed
food, but not exclusively all day, every day.
There's a lot of scare - mongering out there about
soy, but unless you're allergic, I'm of the opinion that it's totally fine to eat
soy foods from time to time, especially in their more
traditional forms (tempeh, edamame, natto, miso and tofu).
In fact, in its
traditional form, this is one of the world's most allergenic
foods since it contains wheat / gluten,
soy, fish, shellfish, eggs, and peanuts.
This one is for Devil's
Food Cake; it's just like the
traditional version except this one is gluten - free,
soy - free, nut - free, bean - free, corn free — and, of course, vegan.
However, as the nation has heightened its awareness on those things that
soy helps prevent — such as heart disease, diabetes and obesity — restaurants, grocers and
food manufacturers have sought alternatives to
traditional proteins such as beef, chicken and pork.
I had been on quite the Ethiopian
food kick making recipes from the phenomenal Teff Love cookbook, which included an interesting soft fresh «cheese» made from cashews and
soy milk, called ayib (as expected, the
traditional recipe is not vegan, but Teff Love is an all - vegan cookbook!).
What's more, despite highly questionable results in feeding trials with rats,
soy protein isolate is continually incorporated into non-dairy milks and desserts, pastas, bread, baby formulas, salad dressings and more, all the while touted as a «convenient alternative» to
traditional food.
The only way to prepare
soy for human consumption is through a long, slow fermentation process as represented in
traditional foods such as natto, tempeh, miso and tamari sauce.
â $ œWe feel that there is a great demand for alternatives to
traditional spreads that contain
food allergens such as
soy — one of the top eight most common
food allergens according to the FDA *.
*
Food Is Your Best Medicine by Henry Bieler * The Whole
Soy Story: The Dark Side of America's Favorite Health
Food by Kaala Daniel * Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol by Mary Enig, PhD * Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary Enig, PhD * Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Sally Fallon and Mary Enig, PhD * The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates * Nutrition and Physical Degeneration by Weston Price * Real
Food: What to Eat and Why by Nina Planck * Full Moon Feast:
Food and the Hunger for Connection by Jessica Prentice * The Diet Cure by Julia Ross * The Cholesterol Myths: Exposing the Fallacy That Saturated Fat and Cholesterol Cause Heart Disease by Uffe Ravnskov *
Traditional Foods Are Your Best Medicine: Improving Health and Longevity with Native Nutrition by Ron Schmid, ND * The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature's Perfect
Food: Raw Milk from Pasture - Fed Cows by Ron Schmid, ND * The Schwarzbein Principle: The Truth About Losing Weight, Being Healthy, and Feeling Younger by Diana Schwarzbein, MD
11 Hence the proliferation of
soy products resembling
traditional American
foods -
soy milk for cows milk,
soy baby formula,
soy yogurt,
soy ice cream,
soy cheese,
soy flour for baking and textured
soy protein as meat substitutes, usually promoted as high protein, low - fat, no cholesterol «healthfoods» to the upscale consumer increasingly concerned about his health.
To summarize,
traditional fermented
soy products such as miso, natto and tempeh - which are usually made with organically grown soybeans - have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea
foods, fish broth, organ meats and fermented vegetables.
The truth is, however, that most Americans are unlikely to adopt
traditional soy products as their principal
food.
I would prefer to say we are pro real
foods, whole
foods and slow
foods, prepared in
traditional ways, which modern
soy foods most assuredly are not.
To summarize, there may be some beneficial factors in
soy foods prepared according to
traditional fermentation methods.
Sadly, many health - conscious people fear Mother Nature's
traditional foods because of the widespread marketing of Father Technology's processed, packaged and fast
foods, including
soy and other junk
foods tricked out as «health
foods.»
HOWEVER, note that «isolated
soy protein» which comes in many processed packaged
foods, does * not * count as a
traditional soy product.
Aptly titled «The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats», this cookbook not only teaches you how to prepare real, healthy
traditional foods but also includes a complete education on important topics such as the health benefits of
traditional fats and oils (including butter and coconut oil); risks of vegetarianism; problems with modern
soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy - to - prepare enzyme enriched condiments and beverages; and healthy diets for babies and children.
Another source of healthy
foods which contain a lot of fat are
traditional soy products such as tofu and edamame.
Besides the
traditional sourdough breads of Europe, examples of this can be seen all over the world, in
traditional foods such as chocolate (from cacao, Central America), ogi (from sorghum, West Africa), injera (from teff, East Africa; pictured below), idli (from rice and urad, South India), and natto (from
soy, Japan).
For example, isomalto - oligosaccharides are found in
traditional foods (for example, honey, sake, miso, and
soy sauce) and have been shown in animals and human beings to have a beneficial effect in promoting the growth of Bifidobacteria and Lactobacilli [157].
BUT there is often a lot of the following in veggie meats: oils, maybe isolated
soy protein (which is not healthy — and which is not the same as
traditional soy products), other non - whole / highly processed
foods, and high sodium.
These
soy foods are even better consumed with makings of a
traditional Asian meal, such as fish broth, organ meats, rice, fermented vegetables (such as kimchee) and sea
foods.40
I stick to
traditional, «real»
soy products, (tempeh, tofu, miso,
soy milk) not the fake
foods or isolates, and notice actual benefits.
Today
soy protein isolate forms the basis of a $ 1.6 billion market of imitation
foods — from tofu burgers to
soy milk — purchased by consumers who have accepted the fallacy that
traditional foods are bad for them and must be avoided.
Increased exposure to goitrogenic mercury, bromides and fluoride compounds, and
soy products ubiquitous in the
food supply, coupled with declining levels of thyroid - supporting nutrients such as selenium and vitamin A in modern diets, may explain why some people need much higher levels of iodine than those found in
traditional diets.
Traditional Asian
soy foods such as tofu, tempeh, and miso have been a dietary staple in that part of the world for centuries, and they are increasingly found in Western diets.
In contrast, a striking increase in breast cancer incidence has been noted in migrants who abandon
traditional diets (e.g., rice, vegetables, and
soy foods) and adopt Western — type diets high in meat, dairy products, and fat.Part of this risk may be related to eating fiber — depleted, fatty
foods that increase blood levels of estrogen or to an increase in estrogen production from fat cells.
The
traditional Asian diet includes a small amount of whole non-GMO (91 % of US grown
soy is genetically modified) and fermented
soy foods.
Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked
soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seed
soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light
soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seed
soy milk (GI 44) provides around 7 g protein Grains and grain
foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked
traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen
Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seed
Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).
Feathered Follies carries this brand because it doesn't list corn or
soy, which are
traditional bird
food fillers, in the first few ingredients, she said, adding that the Higgins cook - and - serve product provides more nutritionally complete ingredients, including peas and quinoa.
North
Food Restaurant is a restaurant based in Ao Nang serving
traditional dishes from the Chiang Mai area and khow
soy as its main speciality.