Soy Foods Month

By BETTY SMITH
Press special writer

TAHLEQUAH DAILY PRESS April 09, 2008 05:43 pm

— Soy foods provide a valuable part of some people’s diet, although others may debate the merits of the variety of soy products available today.
People who are allergic to the gluten in wheat flour or the lactose in milk find that using soy products can make their life simpler.
For years, vegetarians have praised the benefit of soy as a complete program when eliminating meat from the diet. Vegans go a step further, avoiding all animal-based products such as milk and eggs. For them, soy milk and soy “dairy” products usually constitute part of their menu.
But the proliferation of processed soy products has provoked debate about just how healthy these products are, and if they’re really better than similar meat products. Should you eat the traditional ballpark frank, or substitute a processed soy “weenie” available at health food stores and supermarkets?
That’s up to you.
The Soy Foods Association of North America says a veggie hot dog contains 70 calories fewer than a regular hot dog, and also boasts less saturated fat and cholesterol. The Association believes soy food products can be beneficial to weight loss, as well as having no cholesterol, protecting against heart disease, and showing promise for boosting mental facility, protecting against bone loss and against some forms of cancer. Soy products have fiber, B vitamins, and omega-3 fatty acids.
“We sell quote a lot of soy milk, definitely a lot of tofu and soy butter, soy cheese,” said Daniel Franke of Oasis Health Foods.
Soy meat substitutes and soy ice cream also are popular at the downtown store.
“I think a high percentage of people turn to soy to get their protein from a plant-based source,” he said.
Franke said there are two schools of thought on soy products.
“Some people are very pro-soy and some people are very anti-soy, especially processed soy,” he said.
These people believe such cultured soy products as miso and tempeh, which have been eaten in Asia for centuries, are beneficial, but some of the more recent innovations can be harmful.
“The traditional soy was probably more of a health food than the soy most people come into contact with these days,” Franke said. “I’ve even seen soy products that have supplements in them such as nitrates and nitrates, which is what people are trying to avoid with meats.”
He said soy contains natural estrogen, which makes it unsuitable for children, as well as for many adult men and women. However, the soybean does contain many good, healthy components.
Franke is still somewhat conflicted about soy use.
However, Heather Winn, Extension educator for the Cherokee County Oklahoma State University Extension Service, learned to incorporate soy products into her family’s diet when she discovered her son was allergic to many conventional foods, such as flour, milk and peanuts.
“When you try to switch to soy flour, it takes some practice,” she said.
Soy flour is high in protein, but has a nutty taste that disturbs some people in some baked goods.
“You should use it in combination with some other flour because it doesn’t work very well on its own,” she said.
Winn recommends rice flour, or potato starch flour, as a good substitution for wheat flour. Substitute 1/2 cup of soy flour and 1/2 cup of rice flour or potato starch flour for one cup of wheat flour. Be sure you use potato starch flour, not the regular potato flour.
Winn admits a few of her early experiments at cooking with soy flour didn’t turn out so well.
“I tried to use only the soy flour when making Belgian waffles, because I didn’t know how to mix it,” she said. “It was really heavy.”
But by using a flour substitution, her family now enjoys Belgian waffles along with other baked products using soy foods.
Winn keeps a couple of excellent gluten-free cookbooks at her office and is ready to share them with anyone needing recipes for a gluten-free diet.
With these recipes, her son doesn’t have to miss conventional childhood treats.
“It’s really good for making cookies, and especially fruit-type cakes,” she said. “Making bread with it is not as successful.”
Her son also has learned to drink soy milk.
“If you’re someone who’s used to drinking milk, it is probably best to use one of the flavored soy milks,” Winn said.
They come in chocolate, strawberry or vanilla.
Winn said some people are allergic to soy products, but they usually can use soy lecithin or soy oil without problems.
She mainly uses soy as a milk and flour substitute rather than a protein source.
“It would be fun, if you want to do something different, to try different soy products,” she said.