Soybean, Soymilk, Tofu, and Tofu “Ice Cream” (Organic-Soy Vegan Non-Dairy Frozen Dessert) |
|
|
Copyright © 2007
Soybean, Soymilk, Tofu, and Tofu "Ice Cream" (Organic-Soy Vegan Non-Dairy Frozen Dessert)
The soybean* is to soymilk** and tofu*** like the cow is to cow's milk and cottage cheese. In making soymilk, we wash and soak the soybeans, grind them with water to form a slurry, cook the slurry to inactivate anti-nutritional factors, and then filter the slurry to get soymilk. In making tofu, the soymilk is usually coagulated with a calcium salt. Like in cheese-making, the whey is pressed away, leaving behind a high-protein, low-carbohydrate, high-solid soft curd called tofu. For your well-being, start with organic soybeans because they are non-GMO and not sprayed with pesticides or herbicides.
The organic soybean is naturally high in balanced protein, rich in isoflavones, and low in glycemic index, which together form a potent trio against heart disease and type-2 diabetes. Organic soymilk is a nutritional vegan beverage, particularly suitable for vegetarians, and people with milk allergy or lactose-intolerance. The major caveats are (1) the sweetener, the wrong type of which may increase the glycemic response (like regular sugar, glucose syrup, corn syrup, brown rice syrup, honey, sugar cane juice or sugar cane juice solids), or may imply safety concerns (like stevia or aspartame); (2) certain water-soluble sugars in soymilk, such as stachyose and raffinose, that are not well absorbed in the small intestine and are then fermented by bacteria in the large intestine to cause gassy flatulence; (3) its fitness for infants, whose systems are not well-developed, because of possible developmental interference from isoflavones, antithyroid factors, and a lack of cholesterol; and (4) some people are allergic to soy protein.
Organic tofu takes care of caveats (1) and (2). Tofu is either consumed as part of a savory dish or soup, or if we make it into tofu "ice cream", sweeten it with low-glycemic sweeteners. In making tofu, the whey is pressed away, that carries away most of the water-soluble, flatulence-causing stachyose and raffinose. Because of tofu's high protein content and low glycemic index, it sustains satiety longer and reduces insulin response for possibly better control of body weight, blood vessel inflammation, and accumulation of body fat. In addition, tofu is particularly fit for the aging segment because of its higher nutrient density (especially of well-balanced plant protein, soluble fiber and calcium content), not requiring heavy chewing, and ease of digestibility.
In the so-called soy or tofu "ice cream" in the market, the soy component comes either from soymilk or soy protein isolate, and contains little or no tofu. Soy protein isolate is made from solvent-extracted soybean meal, the protein of which has been insolubilized by the chemical solvent, and must be chemically re-solubilized under high-heat and high-alkaline conditions. Under such drastic conditions, protein degradation inevitably occurs, and some by-products are formed. With either soymilk or soy protein isolate, extraneous fat is added to boost solids and smoothness, thereby dramatically raising the calories. And the sweetener is usually not low-glycemic (low-GI). On the other hand, Soy-n-Joy vegan organic tofu "ice cream" contains up to 50% of organic tofu, needs no extraneous fat, and uses only low-glycemic sweetener. As a result, Soy-n-Joy vegan organic tofu "ice cream" is the highest-protein and lowest-carbohydrate, lowest-fat and lowest calories among all soy or tofu "ice creams" in the market. Besides being friendly to people with dairy allergy, lactose intolerance, and diabetes, it is also trans-fat-free and cholesterol-free for heart-friendliness. And Soy-n-Joy vegetarian organic tofu "ice cream" uses healthy, tasty ingredients like dark chocolate, red wine, green tea, blueberries, strawberries, mangoes, or almonds to complement the superfood, organic tofu. For very good reasons, Soy-n-Joy vegetarian organic tofu "ice cream" is designed by our nutritionist and food scientist team to be the healthiest tasty "ice cream" in the world today.
Natural whole soybean foods have been safely consumed for thousands of years by humans and are positively correlated with a healthy longevity less troubled by modern urban diseases such as heart disease, type-2 diabetes, breast cancer, prostate cancer, colorectal cancer, or the metabolic syndrome comprising glucose intolerance, central obesity, hypertension, high blood triglycerides and LDL-cholesterol. They should form part of a healthy-active, energetic lifestyle consistent with fitness and wellness, and an opportunity for effective weight-control in a sea of inexpensive calories exploiting our susceptible genes.
*Also known as soya bean or soyabean. The Latin botanical name is Glycine max.
**Also called soya milk, soyamilk, soya bean milk, or soybean milk.
***Some people call it bean curd, beancurd, soybean curd, or soyabean curd.
N.B.: The information provided herein are for personal reference only and not intended for diagnostic or treatment purposes. Please consult your physician before making any changes to your diet and/or lifestyle.
|