Soymilk And Tofu - A Healthy Delight

Include soymilk and tofu in various delicious recipes in your daily diet and enjoy the proven health benefits of soy. While a whole range of recipes is available for this miracle food of the new millennium, you can use your own culinary skills and imagination to develop foods and beverages fit for your own family and friends. Use soymilk and tofu frequently to minimize the risk of fatal diseases of the modern age. Due to advancement in technologies for producing soymilk and tofu, these foods are becoming very popular in the western world. Experts predict that the soy food industry will grow 20% annually over the next ten years. Soymilk sales alone rose 50% in 2000 and are expected to grow at least another 300% by the year 2005.

Soymilk when extracted from soybean by using modern technologies can be made to taste great while containing all the nutrition of soybean. Although it does not taste like daily milk it has its own good taste, just as coffee does not taste like tea. Soymilk can be handled and used much in the same way as dairy milk.

Besides being rich in protein, vitamins and minerals, soymilk is lactose free, cholesterol free and low in saturated fat, it presents a highly digestive and nutritious alternative to dairy and meat centred diets. Resides making tofu, soymilk can be converted into hot and cold beverages, fruit shakes, yogurt, ice cream, or can be used directly into cooking.

Soymilk is available in bottles, poly packs and bulk also. Bulk and poly packed soymilk needs to be refrigerated. Bottled milk is usually sterilized and does not require refrigeration but it should be served chilled for best taste. Soymilk in any condition should not be frozen since it curdles after thawing.

Tofu (Soy Paneer) is the most popular among all the soy milk products. It is made upon coagulating the hot SOY milk and removing the whey. Tofu is a versatile food and can be convened into a variety of value added products.

Tofu easily takes the flavour of the product with which it is cooked. Tofu is a highly perishable product just as are the dairy products. It should be kept immersed in water under proper refrigeration, and water should be changed often. Fresh tofu keeps good for up to 10 days depending on the refrigeration conditions. Un-refrigerated tofu should be kept in cold water, which should be changed after every 2 hours in summer and thrice a day in winter. This tofu is good for up to two days. Adding 5% salt in water keeps tofu fresh for a longer time and water is not required to change. Vacuum packed tofu should always be kept in the fudge and after unpacking it should be immersed in water. Frozen tofu can be stored much longer but it becomes chewy in texture which some people like and some don’t.

Because of the oxidation on the surface tofu may get pinkish colour. The surface should then be washed and lightly scrubbed. Preferably, tofu should be used as fresh as possible.

Tofu makes traditional Indian dishes like ‘Matar-paneer’, ‘Palak-pancer’, ‘Paratha’ and also snacks like soy burger, patties, sandwiches, tikka and pakora, etc. It is also used for western style main dishes, deserts, salad etc.
Health benefits of using soymilk and tofu . As per the “American Journal of Clinical Nutrition”, “It can be concluded that soy protein can serve as a sole protein source in all human beings except premature infants”. The protein present in soymilk and tofu is the most balanced protein for human consumption. It contains all the nine essential amino acids required for the body from the diet my source. This protein is as good as the protein derived from animal sources.

In Japan people consume 50- 80 gms of soybean daily in their diet in various forms, and the average life span of Japanese is higher than any other country. This proves its nutritional quality.

Lactose intolerance: More than 50% of the Indian population is not able to properly digest dairy milk, which leads to a lot of abdominal problems including embarrassing flatulence. While lactose intolerance may exist in children, it becomes problematic with age as our digestive system reduces production of lactose, enzyme necessary for breaking down lactose in dairy milk. Soymilk and tofu is the most ideal food for people suffering from this problem.

Heart disease: It has been established through various studies that daily consumption of soy protein in certain amount lowers blood cholesterol level and reduces the risk of heart disease. The United States Food and 0mg Administration recognizes the cholesterol lowering effect of soy protein and permits the following claim on foods containing 6.25 gm or more soy protein: “25 gin of soy protein in a day as a part of diet low in saturated fat and cholesterol may reduce the risk of heart disease”. 100 gm of tofu and 200m1 soymilk provide approximately 15 and 8 gm of soy protein respectively.

Osteoporosis and Menopause: Osteoporosis refers to the development of porous or spongy bones that leads to hip and other fractures, especially in women. Studies have shown that higher the intake of animal protein, higher is the risk of hip fracture. The reason is that animal protein causes a huge increase in the amount of calcium excreted through the urine. Soy protein causes calcium to be better utilized to minimize the risk of osteoporosis. Also, consumption of soy foods decreases menopausal symptoms i.e., hot flashes, night sweats, pain in the lower back and muscle joints and other discomforts.

Cancer: Isoflavones naturally present in soybean reduces prostate and the breast cancer risks. Isoflavones also play an important role to protect the human body from various types of cancer, cardio vascular diseases, menopausal symptoms and osteoporosis.

So from today itself be a Soy food connoisseur for saying cheese to your good health because health is the only wealth that anyone can rightfully owe & posses with pleasure & pride. Eminent & quality conscious Soybean food processor the Midas Soy Nutritions is always ready to serve Soy food connoisseur with their feeling of great honour.