Tag Archives: soy

Is the government helping to make America fat?

So with all the constant talk about health problems in the U.S. – obesity, diabetes, high blood pressure, etc. – we probably all think that the government works hard, if not to actually do something about it in the form of specific laws, then at least to make sure that they’re not actually supporting some of the reasons the problems are happening in the first place.

In more than a few very interesting articles FoodFacts.com read this week, we learned that, in fact, our government is actually subsidizing ingredients that are linked with (and possibly directly lead to) more than a few of our nation’s health woes.

We’re all very aware that obesity in the United States is a tremendous problem. Just how big a problem it actually is, is reflected in the fact that almost one in five kids between the ages of six and eleven are seriously overweight. That puts them at risk for heart disease, diabetes and many other serious health problems. It’s clear that the government is urging citizens to do something about these problems – mayors in cities around the countries are coming up with “creative” tax ideas to hopefully dissuade people from indulging in sugar-laden beverages which are felt to contribute to obesity.

Sadly, on the other side of the coin, our government is spending over $1.28 Billion annually to subsidize the crops farmers are growing that are used for additives in the same foods and beverages they’re trying to talk us out of consuming. Both corn and soy farmers are receiving tremendous subsidies from Congress and the Department of Agriculture … the same corn and soy used to make hydrogenated oils, high fructose corn syrup, corn syrup, corn starch and vegetable shortening … to name a few.

A report released by the consumer advocacy group, the U.S. PIRG Education Fund is shedding light on this government policy. $277 Billion has been spent on farm subsidies since 1995. Of that huge dollar amount, $81.7 Billion were corn subsidies and $26.3 Billion were soybean subsidies. That’s 39% of the total amount to only two crops being grown in the United States. Sadly, those are the two crops found in almost every processed food on the market, and that are most often genetically modified.

The study actually states that “our own government policy is responsible for promoting obesity-fueling empty calories,” adding that “even as nutritionists and researchers tell us to cut down on junk food in order to end the childhood obesity epidemic, federal agricultural policy is busily underwriting the problem.”

This is information that every nutritionally-conscious American needs to know and understand. FoodFacts.com will keep an eye out for any developments regarding the unusual (and senseless) decisions our government is making that are actually exacerbating the obesity epidemic they’d like to curtail.

Read more: http://www.thefiscaltimes.com/Articles/2012/07/25/Billions-in-Tax-Dollars-Subsidize-Junk-Food-Industry.aspx#page1#ixzz22K8bF4Vw

Food Recalls!

BUI Natural Tofu of Portland, OR, has recalled its shrimp salad and vegetarian salad rolls because they contain undeclared soy and wheat.

People who have an allergy or severe sensitivity to soy and wheat run the risk of serious or life-threatening allergic reaction if they consume such products.

The recall was initiated after the Oregon Department of Agriculture found that soy and wheat ingredients weren’t listed on the product labels. No illnesses have been reported in connection with the salad rolls.

The salad rolls containing undeclared allergens are:

– Shrimp Salad Roll with the UPC number 8 95467 00203 8.

– Vegetarian Salad Roll with the UPC number 8 95467 00204 5.

These salad rolls were distributed to retail stores in the Portland metropolitan area and sold under the “BUI Fresh from the Bean” brand.

The products are packaged in a tray with a clear plastic wrapper, and are coded with a white sticker identifying expiration dates from 9/2 through 9/13. The products are refrigerated and have a shelf life of about three days.

Consumers may return them the recalled salad rolls to the place of purchase for a full refund. Consumers with questions may contact the company at 503-803-3059 from 8 a.m. to 4 p.m. Pacific Time.

Watkins Inc. of Winona, MN, is recalling 1,535 units of its individual 7.7 ounce containers of SoyNilla protein powder, because of an undeclared milk ingredient. SoyNilla was distributed nationwide through the Watkins network of independent contractors, associates and mail orders.

The recall was initiated after a routine review revealed that the product contained milk but that ingredient was not listed on the label, indicating a temporary breakdown of the company’s allergen identification process.

No illnesses have been reported.

People who have an allergy or severe sensitivity to milk may run the risk of serious or life-threatening allergic reactions in consuming it. Symptoms may include hives, wheezing, vomiting, anaphylaxis and digestive problems, such as bloating, gas or diarrhea.

The vanilla-flavored protein powder comes in a 7.7 ounce, white plastic package marked with lot #3000280 on the side of the package.

Consumers who purchased the 7.7 ounce of SoyNilla may call for a return or credit instructions. Consumers with questions may contact the company at 1-800-243-9423 from 7 a.m. to 6 p.m., CT, Monday through Friday.


Research shows NEGATIVE effects in mammals consuming GMOs

Most “foodies” and concerned Foodfacts.com followers are familiar with the underlying fear of genetic modification (GM) in the worldwide food supply. Why does this subject frighten most? We barely know the effects that this type of engineering may have on our health and well-being. Most crops are much more complicated than a simple seed blooming into a root or flower. Instead, most seeds now have DNA and genomes crossed, or linked, to resist this one pesticide, but absorb this herbicide, and not to produce seeds, etc! Also, because there is not yet a labeling requirement for GMO products, we’re not quite sure what is and isn’t modified. We have little to no control over biotechnology, which leaves us vulnerable.

It is our understanding that different varieties of crops by genetic engineering became available starting in 1996. Currently, about 70 percent of corn, 96 percent of soy, and 80 percent of canola in the US is genetically modified. Unsurprisingly, the also US accounts for two-thirds of all GM crops. Other major players in the biotechnology game are Canada, Brazil, Argentina, and China.

Many people eat GM products, whether they know it or not. Sadly, a large portion of people would recognize the name “Britney Spears” before they recognized a GM company; which they potentially give business to everyday. However, this is because Monsanto and other major biotechnology companies pay to stay out of mainstream media. With their massive revenue and control over most agriculture processes, they are able to persuade government lobbyists to keep them under the radar.

Surprisingly, we’ve come across one study published in 2009 from the International Journal of Biological Sciences shining a negative light on genetic engineering. The interesting part, the trials were done by Monsanto. The European government was able to obtain the raw data to have it scrutinized and further evaluated. Three French scientists conducted a research paper using this data to examine the effects of genetically modified corn on general mammalian health. Three types of commercialized corn were given to rats over a 14 week period. During this time, urine and serum samples were collected to determine and compare physiological effects that occurred.

Researchers found the following results to be possibly associated with glyphosate-based herbicides such as Roundup; which are highly toxic at very low concentrations to human embryonic kidney cells, and other organs of the body.

- Renal leakage
- Weakened heart muscles
- Diminished liver function
- Elevated triglycerides
- Increased spleen, adrenal gland, heart and kidney weight
… to name a few.

Check out this study and let us know what you think!


GMO Labeling

Foodfacts.com likes to provide followers with consistent updates on GMO production. We recently came across this article that we think will help educate those unfamiliar with genetic modification; and also update others on the labeling issue still going on.

Silk Soymilk and some of its other beverages recently completed the verification process of the Non-GMO Project. Why the careful wording? Given the ubiquity of genetically modified organisms in some U.S. commodity crops — 93 percent of soybeans grown in the United State are genetically modified according to Craig Shiesley of Silk — no product is able to call itself completely free of GMOs. However, Silk and some other companies, such as Whole Foods with its 365 products, have sought to do is to get as close as possible, using a certification process from the non-profit Non-GMO Project, which holds products to a standard of 99.1 percent GMO free.

Shiesley, general manager of the Silk business, says the verification process for the company’s soymilk, coconut milk and almond milk took 12 to 14 months, a surprise for the company, which had always sourced non-GMO ingredients.

“The reason (the verification process) elevates this to another level if that it goes from verifying the ingredient to verifying the entire process,” Shiesley says. “For example, (it verifies) that there’s no cross contamination in the dehullers.”
GMO in the food supply

Currently labeling for GMOs is not required in the United States, as it is in European Union countries and Japan. The percentage of U.S. processed foods that include at least one genetically engineered food is estimated at about 60 to 70 percent, according to a 2010 fact sheet from Colorado State University. Even foods labeled as natural, a term that has no legal meaning, may contain genetically engineered crops; however, USDA certified organic foods forbid GMOs.

Do GMOs matter?

The answer depends on whom you talk to. Companies such as Monsanto, DuPont and Bayer that supply genetically engineered seed, say the crops, often engineered to be resistant to herbicides such as Monsanto’s Roundup, are nutritionally identical to non-modified crops. The U.S Department of Agriculture and the Food and Drug Administration agree with this position. They say the engineering allows them to grow crops more efficiently and with fewer, less toxic pesticides.

Opponents say the effects on human health and the environment have not been fully tested. They fear genetic modification may be involved in an increase in food allergies and other problems, and they say weeds may become resistant to herbicides, requiring more toxic herbicides to kill them.


In addition, they argue that a U.S. decision not to require products with GMOs to be labeled has kept consumers in the dark about how deeply genetically-engineered crops reach into the food chain. Surveys have shown that many consumers don’t know that they regularly consume genetically engineered foods. For retailers with a consciousness about food and how it’s produced, the lack of labeling means they have no way to verify GMOs in products unless the items are certified organic.
Mark Retzloff, president and chairman of Alfalfa’s, says the grocery has worked hard to verify that the canola and other oils in its bulk dispensers are not from made from genetically modified seed crops. The store has verified that the dairy products it stocks are from cows not dosed with hormones. However, unless the product is certified organic or has the new Non-GMO label, the store can’t verify if cows have been fed genetically-modifed grain. He is particularly concerned about genetically modified alfalfa, which the U.S. approved for use earlier this year. While certified organic milk producers won’t use it, the possibility of contamination through the cross-pollination of organic and GMO crops, as has happened with corn and soy is concerning, he says. In addition, as the genetically engineered seed becomes available, farmers may have a hard time buying non-GMO seed.

“From my own experience at Aurora Dairy, we buy about 40,000 to 50,000 tons of alfalfa hay. It’s all organic. If we start having trouble doing that, it restricts our ability to produce organic milk,” he says, adding that milk is a gateway product into organics for many consumers.

Whole Foods is currently putting its 365 brand products through Non-GMO verification. The products don’t currently carry the label. However, customers can go to Whole Food website and click to find Non-GMO certified products.

“It’s a significant focus of the company right now to work on verification,” says Ben Friedland, regional marketing coordinator for the Rocky Mountain Region.

Asked about the company’s position on GMOs, Friedland says: “We believe in farmers’ right to farm non-GMO crops and our customers’ right to choose whether they want GMOs. We work to provide opportunities for both our stakeholders,” Friedland says.

Shiesley of Silk says the Non-GMO verification is extremely valuable to his company. For the Silk products that are not organic — the company switched some of its Silk line from organic to natural in 2009, Shiesley says because the company wanted to source soybeans domestically — the non-GMO verification offers assurances.

Shiesley says he also believes the label will raise awareness.

“I hope we’re at a tipping point with consumer understanding toward Non-GMO,” he says. “Unlike organic labeling which went through legislation and took eight-plus years, the industry can self-regulate … I don’t think we can wait five years plus with this.”

He points to consumer awareness on trans-fat and many companies’ subsequent reformulations of their products as an example of how awareness can change push industry to make changes.

“We bring 40 million consumers along with us when we go to Non-GMO (labeling),” he says.

Carol Carlson, chair of Slow Food Boulder County approves of voluntary labeling, but would also like to see mandatory standards.

“I think GMO contamination is a huge concern for all of us,” she says. “Anything that can be done to bring awareness to what we’re eating and whether it contains GMOs is a very good thing.”

She also urges Boulder Countians who disapprove of GMOs to become involved in county policy on Boulder County Open Space agricultural land.


What’s the Deal with Soy?

Foodfacts.com recognizes that there are a few certain topics that seem to always cause heavy debate. Undoubtedly GMO, organic, and natural foods usually initiate some heated discussions, but another heavy subject that seems to intrigue people is Soy.

Originally, soy was praised by many people; boasting anti-cancer effects, and even the ability to reduce risk of cardiovascular disease. Also, soy became most popular among women because it was believed it would help reduce the symptoms of menopause, and help fight osteoporosis. How? In the simplest terms:

- Women produce an estrogen hormone, estradiol, which helps to maintain bone density.
- When menopause occurs, estrogen levels severely reduce, increasing the risk for reduced bone density.
- This is when soy came into play, because it naturally contains phytoestrogens, genistein and daidzein, that act as estrogen during menopause.
- Women were commonly using soy products as hormone-replacement therapy to reduce their menopause symptoms and regain bone strength.

In more recent years, we’ve been seeing quite the opposite hype about soy. Now we commonly read research and stories of soy endangering our health, rather than empowering it. After many years of women consuming more than average amounts of soy, research found that incidence of breast, ovarian, and other cancers were noticeably increasing, along with increased risk of Alzheimer’s disease, thyroid cancers, and reproductive difficulties. However, many still argue that soy can be included into a balanced diet with no harmful effects.
Here are some research articles you may be interested in to learn more about the pros and cons of soy:

Metabolic effects of soy in post menopausal women. Australian Journal of Medical Herbalism. Kathleen Murphy. 22.3 (Fall 2010): p105(2).

A mild favorable effect of soy protein with isoflavones on body composition–a 6-month double-blind randomized placebo-controlled trial among Chinese postmenopausal women. International Journal of Obesity. Liu, S.C. Ho, Y-m Chen and Y.P. Ho. 34.2 (Feb 2010): p309(10).

The significance of soy protein and soy bioactive compounds in the prophylaxis and treatment of osteoporosis. Journal of Osteoporosis. Sa’eed Bawa. (Annual 2010)

Investigating the optimal soy protein and isoflavone intakes for women: a perspective. Women’s Health. Mark Messina. 4.4 (July 2008): p337(20).

Jack and the GMO Beanstalk


One of the major concerns we hear each day at Foodfacts.com is the issue pertaining to GMO foods. Therefore, we work hard to find the latest information and research regarding various genetically modified foods. Here is a recent article found at HuffPost Food:

Once upon a time, there was a boy named Jack. Jack came from a hard-up family, but he considered himself a savvy, enterprising lad. To prove it, he went to the market, worked a deal and ran home to show his mother his newest acquisition. Beans.

What kind of beans? his mother asked.

Magic beans. I got them off a biotech guy.

What did they cost? she said.

Almost nothing. Just the cow.

Somewhere between pissed and heart-broken, Jack’s mother tossed the beans out the window, convinced her idiot son had given away the only thing they had of value.

Meanwhile, the beans, which, being magic and all, grew. They grew a lot, and by morning, had put out a stalk so high Jack and his mother could not see the top of it.

See, I told you they were magic, Jack said.

Yes, but what kind of magic? his mother said.

Jack kissed her forehead and said, Mom, you are so old school. Then he began climbing up the beanstalk. This took all day and most of that night. He reached the top by midnight and came to a magnificent castle so huge he could slither under the door and get inside.

He ran smack into an ogre, or rather, the ogre’s foot. He looked up and up until he could see the ogre’s face. It was not smiling.

Fee fi fo fum, the ogre said.

You probably know the rest — evil ogre in hot pursuit of Jack, who somehow escapes with the goose that lays the golden eggs.

So, what kind of magic were these beans? It depends on who’s telling the story. A biotech company like Monsanto would boast about the beans’ quick growing time, the fantastic yield — c’mon, golden eggs — painting a happily ever after scenario.

On the other hand, there’s the unintended consequences. These aren’t spoken of much, but Jack the consumer might have been duped, was almost an ogre’s midnight snack, who knows just how happy an ending it really is?

Monsanto, the folks who brought you Roundup and Agent Orange, also produces genetically modified soy and corn. Even if they deliver greater crop yield, enhanced nutrition and all the benefits Monsanto promises, there are still unknowns and unintended consequences in every color but green.

Jack and his mother had a right to know what was in those beans. So do American consumers. Studies indicate genetically modified crops pose risks to the planet, by means of contamination and dangerous loss of biodiversity. They can also pose risks to our health. Haven’t heard much about these studies? Thank Monsanto, which has flooded the market with GMO products while suppressing test findings that might be bad for business. Oh, really? Because the company just posted third-quarter income — it’s up 77 percent .

Eighty-seven percent of Americans would not knowingly consume genetically modified products. But over half of us do, because there is no GMO labeling law. Talk about unintended consequences — we aren’t being told what’s in our food and unknowingly finance a practice we’re opposed to. Meanwhile, Monsanto’s making a killing. Perhaps literally.

Glyphosate, a major player in Monsanto’s Roundup, has been linked to health risks including cancer and infertility. It’s not just killing weeds, it may be killing us, too, and it’s finally gotten the attention of the EPA.

I hope it’s gotten your attention, too. Every new threat to our health creates a greater demand for a food system that’s transparent and accountable, a system we can trust.

Unlike Jack’s magic beans, that won’t happen overnight. Until it does, eat defensively. Pass on processed products, where GMOs tend to lurk. Choose organic food or local food produced by a trustworthy source — including yourself. It’s been a record breaking year for seed-buying and first-time gardeners — over 43,000,000 American households are growing their own food. You can’t eat more locally than food you grow yourself.

Ensuring a safe food supply shouldn’t take magic. It’s our right. Cool beans.

(Huffpost Food)

One in Twelve U.S. Children May suffer from Food Allergies

Foodfacts.com realizes that more and more children are now suffering from food allergies. Nearly 6 million U.S. children or about one in 12 kids are allergic to at least one food, with peanuts, milk and shellfish topping the list of the most common allergens, a new study finds.

Researchers conducted a nationally representative survey of the parents of more than 40,000 children. About 8 percent reported having a child who had a food allergy. Of those, about 30 percent said their child was allergic to multiple foods.

Among kids with food allergies, 25 percent were allergic to peanuts, 21 percent were allergic to milk and 17 percent had an allergy to shellfish. Those were followed by tree nuts (13 percent), eggs (nearly 10 percent), finned fish (6 percent), strawberries (5 percent), wheat (5 percent), and soy (just under 5 percent).

While the study was a snapshot of the prevalence of food allergies in America and did not track change over time, researchers said anecdotal evidence — including reports from schools and the numbers of patients coming in to allergists’ offices — suggests that the rate is rising.

“Eight percent is a pretty significant amount of kids,” said lead study author Dr. Ruchi Gupta, an assistant professor of pediatrics at Northwestern University and a pediatrician at Children’s Memorial Hospital, both in Chicago. “We are seeing a lot more cases. We are seeing a lot more in schools than we used to see. It does seem that food allergy is on the rise.”

The study is published in the July issue of Pediatrics.

Allergic reactions to foods can range from mild to severe. In the survey, about 61 percent of food allergic children had a mild to moderate reaction, including swelling of the lips and face, hives, itching, flushing or an eczema flare.

The remaining 39 percent had a severe or even potentially life-threatening reaction known as anaphylaxis — wheezing and trouble breathing, vomiting, swelling, persistent coughing that indicates airway swelling and a dangerous drop in blood pressure.

The foods most commonly associated with a severe reaction included tree nuts and peanuts, shellfish, soy and finned fish.eatingpeanutsduringpregnancymayincreasechildrensriskoffoodallergies_2248_800211243_0_0_7052658_300

“Especially for kids with multiple food allergies, it complicates their lives and makes it really tough on these kids to avoid multiple foods to stay healthy and stay alive,” Gupta said.

Parents of children with food allergies should always carry antihistamine and an epinephrine shot (i.e., an EpiPen) with them, Gupta said. Even with those close at hand, witnessing a child having a serious food reaction can be terrifying for parents, who don’t know how bad it’s going to get and need to decide within moments whether to administer the shot and call 911.

Often, reactions happen when parents least expect them — while they’re at a family gathering or some other social event, and the child accidentally ingests something.

Dr. Susan Schuval, a pediatric allergist at Cohen Children’s Medical Center in New Hyde Park, N.Y., agreed that food allergies seem to be getting more common.

“We are seeing tons and tons of food allergies. There also seems to be an increase from what we’ve seen in the past,” Schuval said.

Right now, the only treatment available to most food allergic kids is avoidance. For parents and children, that means paying close attention to labels, taking precautions when eating out, bringing along their own food when they travel or go to social events such as birthday parties. It also means educating teachers, caregivers and other parents who may have their kids over to play about using an epinephrine shot and the seriousness of the allergy.

“They need to maintain their full alertness out of the home, in the schools and in restaurants,” Schuval said.

For some children, food allergies get better over time. Previous research has found many kids outgrow allergies to milk, egg, soy and wheat. Fewer outgrow peanut, tree nut, fish and shellfish allergies.

A wheat allergy is different from celiac disease, in which wheat cannot be digested properly and, over time, damages the lining of the intestines.

For more information on food allergies and how to avoid them check out blog.foodfacts.com.

Information provided by: MSN News

The Great Soy Debate!

Many active or athletic vegetarians look to soy as a reliable way to get their daily protein requirements. Soy is also becoming a popular item on the health food shelves. But there is a cloud of controversy surrounding this new star in the grocery aisle. Here are some of the issues that have created what some are calling “the great soy debate”.

Soy products, made from the soybean, have been eaten for thousands of years in Asia, and have always been traditionally prepared. Typically, soybeans are soaked for long periods, then often fermented or slowly boiled and eaten with animal proteins. Vegetarian travelers to Asia often find themselves unexpectedly staring at a “vegetarian” tofu dish containing pork or egg. This is because, in addition to long soaks, slow boils and fermentation, animal proteins help improve the digestibility of this ancient legume. These methods of cooking and eating soy turn off the anti-nutrient qualities of the phytic acid found in soybeans; phytic acid can block our body’s ability to break down the protein in the soy. Studies of Asian eating patterns have found that no more than 2 – 3 tablespoons of soy products are typically eaten per day.

Nowadays, soy is one of North America’s top three genetically-modified (GM0) foods, next to wheat and corn. Animals raised for meat consume up to 90% of U.S. soy crops. Since most soy is genetically-modified, that means huge tracts of land are being plowed, watered and soaked with insecticides, herbicides and pesticides, mainly to support the meat industry. Most soy products on the market today are also made from this genetically-modified soy.

If you are eating soy that has been prepared quickly, or not alongside animal protein, you may be causing undue stress on your digestive system. Anti-nutrients in the soy may be blocking absorption of protein and other minerals your body requires such as calcium and especially zinc. This is particularly problematic for vegetarians who generally consume less zinc due to a lack of meat in their diets, which is an adequate source of zinc for omnivores.

A big concern in the soy debate is that the isoflavones contained in soy may pose a threat to women, children and to thyroid health in general. These isoflavones are found in high concentration in soy milk, soy protein isolate and soy infant formulas.

Most doctors already advise pregnant women against consuming too much soy, while this possible health threat is being further studied. There is also heated debate over whether the goitrogens contained in soy (and other foods like broccoli, cauliflower and cabbage) increase the risk of thyroid disease. These goitrogens are said to block or suppress hormones that would normally circulate in our bodies and this can lead to thyroid disease, growth problems, immune system and menstrual cycle issues. Again the thyroid disease risk is mostly a concern for vegetarians who do not eat sea vegetables, because meat eaters get the thyroid-supporting mineral iodine in their diet through fish, thereby balancing out any negative effects of the goitrogens.

All of this might sound like reason enough to avoid soy. Even the FDA is monitoring the issue, although they initially approved the soy industry’s request for health claims. “FDA continues to monitor the debates about the relative safety of these individual soy components and the scientific research that will eventually resolve them,” says the Center for Food Safety and Applied Nutrition.

However, there are some very good reasons to seek out soy products. As an alternative to dairy, a glass of soy milk contains no saturated fats and is rich in polyunsaturates (Omega 6s) that are good for our health. A glass of soy milk also contains less total fat and generally fewer calories than a glass of whole milk. Beware the flavored soy milks on the market which are filled with sugar and calories. Organic, and non-GM soy products also contain none of the antibiotics and hormones that may be found in conventional dairy products.

Soy products may be good for heart health, and this is why the FDA gave it the green light as a health product in the first place. However, some scientists are now disputing this claim. They state that the reason for study participants’ improved cardiac health was that soy products replaced or reduced the amount of potentially artery-clogging foods like red meats and dairy products in their diets.

There are no doubts that eating more legumes is a very good way to increase your intake of fiber, polyunsaturated fats and also a good non-animal source of protein. But to be safe, pregnant women and those with thyroid disease should probably avoid eating soy products, or at least try to reduce them in the diet.

People with digestive problems should look for soy products that are prepared by soaking overnight or longer. You can find this out by going to manufacturers’ websites or calling their toll-free customer service line. It’s good practice to ask questions of our food providers; whether they be farmers at the market, restaurant managers or manufacturers, they should always be able to answer our questions about food quality or safety. Also, look for soy products that are low in isoflavones such as tofu or soy nuts or the beans themselves prepared traditionally. Soy milks and especially soy protein isolates will have higher concentrations of isoflavones, unless they say so otherwise on the label. Watch out for calorie-rich flavored soy milks with added sugars. Even “natural” flavored soy milk often has sugar added. Alternatives to soy milk (for vegans) are almond milk, rice milk and there are some delicious grain milks on the market. Lactose-intolerant dairy product lovers can sometimes find lactose-reduced yogurts and milk products, as well as rice-milk frozen desserts.

Wherever possible try to get organic non-GMO soy, which also tends to be processed in a more traditional manner. If you’re looking for alternative non-animal sources of protein, don’t forget all the other legumes which also should be soaked overnight before cooking, and whole grains such as brown rice and quinoa.

Ultimately, we need to think carefully about what we eat, now that we live in a world where we do not grow or raise our food in our own backyards. It’s our responsibility to make informed choices about the food on the grocery store shelves. Many of the packaged foods we find there will be quick and convenient, but not necessarily the best ingredients for our optimal health.

Article provided by Caroline Rechia

Is Soy Really Healthy?

Soy | Foodfacts.com

Soy | Foodfacts.com

Editor’s Note: The Food Facts Blog and Food Facts.Com does not take an editorial position on controversial nutritional issues, but we feel it is important to present news and opinions on nutritional issues of the day.

Only a few decades ago, unfermented soybean foods were considered unfit to eat – even in Asia.  These days, people all over the world believe that unfermented soy foods like soymilk and soy protein are “health foods”.  Continue reading

It Looks, Feels, And Tastes Like Chicken, But It’s Made Of Soy

Tastes Like Chicken | Foodfacts.com | Photo: Stuckincustoms

Tastes Like Chicken | Foodfacts.com | Photo: Stuckincustoms

New Material Created For Fuel Cells

Some delicacies might taste just like chicken, but they usually feel and look much different. Foodfacts.com members know that soy meat alternatives, such as the soy burger, have become more popular recently, with increased sales of eight percent from 2007 to 2008. Now, scientists at the University of Missouri have created a soy substitute for chicken that is much like the real thing. The new soy chicken also has health benefits, including lowering cholesterol and maintaining healthy bones. Continue reading