Soy to the Rescue

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Friday, 08 October 2010 16:34

Everywhere, October 2010 — Even though soy being grown in this country on a regular basis is somewhat new — especially when you think that it took root in the Far East and other parts of the world centuries ago, the availability of this versatile legume in the U.S. has had a significant impact in the 20th century and in this one so far. Among other things, it has helped with the healthy growth of U.S. livestock and has bolstered the livelihoods of thousands of domestic farmer-producers. However, it’s only recently that soyfoods, first introduced as a pretty beany mess back in the 60’s and 70’s, was improved and began making inroads heading toward the American dinner table. www.drweil.com Today it’s generally common knowledge that one of the best health decisions you can make in your diet is to make soyfoods part of the regular mix. Rich in protein and iron, soyfoods also include isoflavones, an ingredient that has been shown to protect against certain cancers, such as those affecting the breast and prostate. And since the American Heart Association made it official a few years back, soy is also good for your heart. Most physicians, including noted author and nutrition expert Dr. Andrew Weil, recommend one to two daily servings of soy, which can be found in as little as a cup of soymilk (the vanilla-flavored brands are very good), half cup of tofu, tempeh or edamame, which are green soybeans, or roasted soy nuts. And some of these foods, tofu for example, works beautifully as a meat replacement and sometimes can be made to taste and have the same mouth feel as the real thing. Have you ever tried Tofurky? If not, you should. For more information on soy, soyfoods and other factors that can help minimize the consumption of animal products, pay a visit to Dr. Weil at www.drweil.com. SOURCE: Healthy Newspaper; Dr. Andrew Weil < Prev   Next >