"soy milk" news and stories

I've heard rumors that Slashfood used to have an "Ingredient Spotlight" post, but it got lost in the shuffle. Well, never fear, Slashfoodies: it's back.

For my debut post, I'm going to go really crazy and choose...tofu. Okay, stop groaning. I know what you're thinking.

But give it a chance. Tofu is like that nerdy kid in freshman year of high school who wore his pants too high and his shirts too low, and still brought his lunch in those insulated, brightly-colored bags with the matching thermoses when the cool kids were brown-bagging it. You made fun of him all year, but when you came back to school in sophomore year, something had changed. He was...different. He held his head higher, he walked up straighter, and he was wearing khakis and polos. And if you titled your head and squinted your eyes just right, he was almost...cute.

That's like tofu. Despite its pale, jiggly appearance and its dorky past, tofu has a lot to offer if you give it a chance. If you know how to use it, tofu can be the homecoming king of dinners.

The history

Tofu is made by coagulating soy milk into bean curd, similar to the way milk turns into cheese as it ferments. (I'll pause as you salivate). It usually comes in soft, firm, and extra firm/dried varieties, the only difference being that soft has the most moisture in the curds, while extra firm has the least. It can also be fermented, made sweet, fried, or frozen before packaging.

Tofu's main claim to fame is that it's really mild, so it takes on the flavor of whatever you cook it with. Its taste and creamy consistency make it a great substitute for most dairy products, a star in smoothies, and a great addition to dressings or sauces.

As much as we see and hear about its properties as "natural refrigerant, anticancer agent, and cholesterol combatant," many Westerners are at a bit of loss when it comes to including more of it in our diets. Sure, we may add soy milk to our chai lattes or pop some edamame at a Japanese restaurant. We may experiment with grilled tofu, but in the end, there is often the complaint that tofu is just so bland. Ah, but that is the beauty of tofu - because it's so bland, it's the perfect canvas for other flavors, much like a slice of bread or filet of very mild fish. At the same time, many people simply enjoy the faint tofu flavor. Tofu is versatile, and according to an article over at the Japan Times, there's a lot more that can be done with soy, particularly because it comes in so many forms, only one of which if tofu:

• Tofu somen are delicate, thin strands of tofu that could easily be mistaken for regular wheat noodles
• Abura-age and atsu-age are deep-fried tofu, which can be added to miso soup
• Momen dofu is firm, which is good for stir-fries or prepared as tofu steak
• Zarudofu and yosedofu are very soft versions. Both are somewhat sweet so simply serve with top-quality olive oil and sea salt, or a garnish of grated ginger, mustard, or soy sauce.
• Yukiko Hayashi, author of the cookbook Tofu Zanmai, also recommends cooking/baking with soy milk.

I've heard it a number of times either in a friend's kitchen or at the drop off line at school, it's always mentioned in somewhat hushed tones. "She's a vegetarian now, you know." Or, "No, he won't eat that anymore, he's a vegetarian all of a sudden."

These comments are usually met with eye rolls and knowing nods of the head. For many households, the switch of a teenager's diet means two different meals to prepare, more shopping to do and yet another battle with the resident teen. Statistics show that many teens currently classify themselves as vegetarians. The reasons vary widely: health, religion, ethics, weight, fashion, environment. Whatever the case, the trend is growing.

Evidence that vegetarian eating is more and more abundant: veggie burgers, edamame and soy products are available at more grocery stores. Fast food restaurants are offering more vegetarian options.

I became a vegetarian when I was 15. By the time I was 19, I was a full fledged vegan. I read John Robbin's Diet for a New America and became inspired to abandon all animal products. However, when I had a child at age 22, the efforts of preparing vegan meals became too much and I fell off the wagon and stopped by a KFC. If my teenager were to suddenly give up ham and pepperoni, I think I would support him and maybe even join him.

Source

Nicole has already mentioned soy milk and whether it's good for children or not. If you decide that the Newsweek article speaks the truth, then read no further. 

However, if you're an adult and drink soy milk, or if you and your children will continue to drink soy and rice milks, then perhaps making it at home from soybeans yourself is a good way to go, and also to ensure the quality of the product. This is the SoyaJoy soy milk maker, which can also make rice milk, almond milk and milks with other nuts/seeds. Because tofu is made from soy milk, you can also make tofu at home if you have the SoyaJoy. (Not that you couldn't make either soy milk or tofu without the machine).

The SoyaJoy sells for $137 retail, but until tomorrow, can be ordered directly from the manufacturer for $89.95 (though I suspect that the incentive "sale" price might be in effect for whatever holiday is next, as well).

An article from Newsweek discusses the possibilty that soy and rice milks can actually harm kids, especially toddlers. There have been reports of vitamin and protein deficiencies - rickets and kwashiorkor , respectively - in very young children who were given rice or soy milk as a substitute for regular milk or baby formula. One would think that calcium deficiencies could be a problem, as well, but it was not reported in the article.

The problem is not the products themselves, but that parents don't necessarily know what they are giving to their children. Rice and soy milks can be very healthy, low in fat and cholesterol, and are great choices in adult diets. Some people believe that this directly translates for their children, failing to take into consideration that adults and children often have different nutritional needs. In reality, these products are not milk substitutes, but milk alternatives. Adults have much more varied diets than children and can get any nutrients that they may be missing from other sources, so when parents see these alternative "milks" as direct substitutes for dairy milks, their kids can miss out, even if adults don't. If proper nutrition is provided to the kids, any problems that could be associated with a lack of dairy can be avoided entirely and non-dairy milks can be a great addition to kids' diets.

Source