Soy-Free: How to Avoid Soy

Total Page：16

File Type：pdf, Size：1020Kb

Soy-Free: How to Avoid Soy Soy products and derivatives are commonly found in many packaged foods. Foods Rich in Soy Names for Soy Ingredients Derived From Soy & Soy Derivatives Mono- and Di-Glycerides Edamame Monosodium Glutamate (MSG) Green, fresh soybeans sold in their pod, available as produce, prepared for Bean Curd consumption by steaming or boiling Edamame May Contain Soy Hydrolyzed Soy Protein Meat Alternatives Artificial Flavoring Kinnoko Flour Products sold to imitate burgers, Natural Flavoring sausages, bacon, chorizo, bacon, hot Kyodofu (Freeze Dried Tofu) Hydrolyzed Plant Protein dogs, etc. Miso Hydrolyzed Vegetable Protein Natto Miso Vegetable Broth Fermented soy paste Ninami Vegetable Gum Okara (Soy Pulp) Vegetable Starch Soy milk: available non-refrigerated, in Shoyu Sauce the dairy case, or as a powder. Soybeans: soaked, ground, strained Soy Albumin Soy Bran Foods That May Contain Soy Soy Nuts Soy Concentrate Asian and Pacific Islander foods, Soy beans soaked in water then baked such as: until browned Soy Fiber Soy Flour Japanese Soy Sauce Soy Formula Thai Sauce based on fermented soybeans Soy Grits Korean Chinese Tamari Soy Milk Made only from soybeans, a by product Soy Miso Hawaiian of miso Soy Nuts Philippine Baked Goods Shoyu Soy Nut Butter Blend of soybeans & wheat Soy Sauce Baking Mixes Soy Sprouts Bouillon Cubes Teriyaki Soya Broth: Chicken, Beef, or Vegetable Soy sauce and added ingredients Soya Flour Candy Tempeh Soybean Sprouts (Bean Sprouts) Cereal Fermented whole soybeans, Soybeans Chicken sometimes with an added grain, Chocolate pressed into a cake Soybean Granules Soybean Curd Deli Meat Textured Soy Protein (TSP) Soybean Flour Energy & Nutrition Bars Sold as a granular or chunky product, Soy Lectithin Imitation (Vegan) Bacon Bits made from textured soy flour, textured Imitation (Vegan) Dairy Products soy protein concentrate, and spun soy Soybean Paste fiber Soybean Oil Infant Formula A brand is Textured Vegetable Protein Supro Margarine (TVP) Tamari Mayonnaise Tofu Tempeh Nutritional Supplements, Vitamins Curdled fresh soymilk and coagulant Teriyaki Sauce Peanut Butter Textured Soy Flour (TSF) Protein Powder Whole Soybeans Sauces, Gravies, Soup Used in sauces, stews, and soup Textured Soy Protein (TSP) Soaked and roasted Textured Vegetable Protein (TVP) Smoothies Yellow, brown, or black Tofu Vegetarian Meat Substitutes Matured soybeans ripen into a hard, dry beans, similar to other legumes. Yakidofu Yuba (Bean Curd) Sources: ucsfhealth.org, A Guide to Foods Rich in Soy Ballentyne, Sarah, Paleo Principles, LV, NV, Victory Belt, 2017 kidswithfoodallergies.org, Soy Allergy Avoidance List.

Copy Link

Recommended publications

The Healthful Soybean
FN-SSB.104 THE HEALTHFUL SOYBEAN Soy protein bars, soy milk, soy cookies, soy burgers .…. the list of soy products goes on. Soybeans are best known as a source of high quality protein. They are also rich in calcium, iron, zinc, vitamin E, several B-vitamins, and fiber. But in 1999, soy took the nation by storm. The Food and Drug Administration approved health claims that soy protein may lower the risk of heart disease if at least 25 grams of soy protein are consumed daily. This benefit may be because soybeans are low saturated fat, have an abundance of omega-3 fatty acids, and are rich in isoflavones. Research continues to explore health benefits linked to the healthful soybean. Beyond research, edamame, tempeh, tofu, and soy milk make the base for some truly delectable dishes. Exploring Soyfoods Fresh Green Soybeans Edamame (fresh green soybeans) have a sweet, buttery flavor and a tender-firm texture. Fresh soybeans still in the pod should be cooked and stored in the refrigerator. Handle frozen soybeans as you would any other frozen vegetable. The easiest way to cook washed, fresh soybeans in the pod is to simmer them in salted water for 5 minutes. Once the beans are drained and cooled, remove them from the pod. Eat as a snack or simmer an additional 10 to 15 minutes to use as a side dish. Substitute soybeans for lima beans, mix the beans into soups or casseroles in place of cooked dried beans, or toss the beans with pasta or rice salads. Dried Soybeans Dried mature soybeans are cooked like other dried beans.
[Show full text]
APPETIZERS Sho Cho Edamame Soybeans with Ginger, Sesame And
APPETIZERS Sho Cho edamame soybeans with ginger, sesame and soy sauce (V) 24 Edamame soybeans with rock salt (V) 21 Nasu miso grilled aubergine with miso sauce and sesame seeds (V) 31 Prawn gyoza grilled dumplings served with ponzu sauce 49 Vegetable gyoza grilled Japanese dumpling with ponzu sauce (V) 43 Yakitori grilled chicken skewers with teriyaki sauce (A) 46 Prawn spring rolls deep fried with mint and wasabi mayonnaise 57 Yellowtail jalapeno finely sliced served with coriander and yuzu sauce69 Soft shell crab spring roll deep fried with leeks and wasabi mayonnaise 69 Yellow-fin tuna tartar finely diced tuna with black caviar66 Trevally ceviche diced and served with nori chips 66 Seared salmon sashimi with garlic, ginger, chives and ponzu sauce 66 Sesame yellowtail seared with olive oil and yuzu soy 69 SALADS Sho Cho Asian mixed salad with ginger dressing (V) 41 Season seaweed salad with sesame oil dressing (V) 46 Aubergine coriander salad crispy aubergine with honey soy dressing (V) 45 Calamari salad deep fried calamari with edamame and ginger dressing 59 Shiitake mushroom salad sautéed mushrooms with spicy lemon dressing (V) 74 Seared tuna served with Asian mixed salad and sesame oil dressing 65 Seared salmon served with Asian mixed salad and yuzu dressing 77 Crab salad with cucumber, avocado and creamy chilli sauce 56 (V) vegetarian (A) contains alcohol. All prices are inclusive of 5% VAT and 7% municipality fee. sho cho - Dubai - À La Carte Menu - June 2019 - 210x297mm.indd 1 6/12/19 7:47 AM TATAKI Salmon tataki with ponzu sauce
[Show full text]
Simply Soy Bingo Kit
Lesson Plan Jayme Ericson, Dietetic Intern Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Target group All ages Time needed 30 to 50 minutes, depending on activities Objectives Slide 1 - • Participants will be able to identify food Introduction sources of soy. Introduce yourself and welcome participants. • Participants will know what counts as a Welcome to this informational session about soy and its serving of soy. uses in our food supply. • Participants will know MyPlate recommendations for soy. Soy is pivotal to our society and used for much more than just food in our world. • Participants will know how to prepare soy. Let’s consider a few facts to get us started: Preparation and Supplies • How many crayons can one acre of soybeans • Copies of handout: “Questions and produce? 82,000 crayons Answers About Soy Foods,” FN1786 • What percent of all daily newspapers in the U.S. are • Copies of recipes printed using soybean oil? 50 percent • Simply Soy Bingo Kit • Food packages with soy-containing ingredients • Taste testing: Prepare a recipe from this lesson for taste testing, soy nuts or soy products, such as edamame (optional). Slide 2 - Products from soy Question: Which of these products are made from soy? All of the products are made from soy. A more detailed list is provided on your handout, and we will discuss it later. North Dakota State University Optional activity: Distribute food packages and look for Fargo, North Dakota the health claim and allergen statement. January 2016 Slide 3 - What is soy? Soy is a plant native to Asia and has been a staple in the Asian diet for more than 5,000 years.
[Show full text]
Okara, a Natural Food Ingredient for New Product Development Of
Okara, a natural food ingredient for new product development of foodstuffs FERNANDO SCHVED*, BATIA HASSIDOV Fernando Schved *Corresponding Author Galam group, Mobile Post Menashe, 37855, Israel ABSTRACT: Okara is the solid non-soluble fraction obtained during soymilk manufacturing. Okara is a natural rich source of dietary fibre and protein, which can be processed to industrial useful forms such as powders, extrudates or pregelatinized powders. Based on its characteristics, Okara can assist in new product development (NPD) of foods by providing nutritious protein and fibre, while simultaneously reducing calorie contents and glycaemic loads. Inclusion rates into products may reach levels as high as 70-80 percent. Moreover, Okara also contributes to the texture, water-holding and emulsifying capacity, and may also help in the development of "gluten-free" food products. Soy-derived products have long been in use in most of the following ratios: 41 percent, 19 percent and 38 percent, food supply chain around the globe. However, in the respectively. According to Kugimiya (8), the main production of isolated soy ingredients the use of extracting component of the dietary fibre in Okara is ruptured organic solvents is quite common. In view of the above, the cotyledon cells, and the seed coat does not behave the soymilk production industry is a welcomed exception since it same way as the cotyledon cells when being macerated by does not employ such extractive chemical aids (i.e. the various means (8). In O’toole’s review, Liu (9) is mentioned as extraction of soymilk only involves the separation of the liquid reporting on work done by Hackler and others in the 1960’s, fraction after a hot water treatment and mechanical means).
[Show full text]
Soy Free Diet Avoiding Soy
SOY FREE DIET AVOIDING SOY An allergy to soy is common in babies and young children, studies show that often children outgrow a soy allergy by age 3 years and the majority by age 10. Soybeans are a member of the legume family; examples of other legumes include beans, peas, lentils and peanut. It is important to remember that children with a soy allergy are not necessarily allergic to other legumes, request more clarification from your allergist if you are concerned. Children with a soy allergy may have nausea, vomiting, abdominal pain, diarrhea, bloody stool, difficulty breathing, and or a skin reaction after eating or drinking soy products. These symptoms can be avoided by following a soy free diet. What foods are not allowed on a soy free diet? Soy beans and edamame Soy products, including tofu, miso, natto, soy sauce (including sho yu, tamari), soy milk/creamer/ice cream/yogurt, soy nuts and soy protein, tempeh, textured vegetable protein (TVP) Caution with processed foods - soy is widely used manufactured food products – remember to carefully read labels. o Soy products and derivatives can be found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars, drinks and snacks, infant formulas, low- fat peanut butter, processed meats, sauces, chips, canned broths and soups, condiments and salad dressings (Bragg’s Liquid Aminos) USE EXTRA CAUTION WITH ASIAN CUISINE: Asian cuisine are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contamination, even if a soy-free item is ordered.
[Show full text]
Substitution Cheat Sheet
WonderMamas SUBSTITUTION CHEAT SHEET INGREDIENT SUBSTITUTION AGAVE Brown Rice Syrup, Date Syrup, Honey, Maple Syrup ALMONDS Brazil Nuts, Hazelnuts, Macadamia Nuts, Walnuts. You may also sub in seeds. APPLES Pears APPLESAUCE Baby Food, Canned Pumpkin, Pureed Pears ARTICHOKE Hearts of Palm, Jackfruit AVOCADO Edamame, Guacamole, Peas BANANAS FOR BAKING Avocado, Egg Replacer, Chia seeds, Flax Meal, Silken Tofu BANANAS Pears, Plantains, Sweet Potatoes BARLEY Farro, Quinoa, Rice, Steel Cut Oats BEETS Radishes, Tomatoes BLACK BEANS Aduki Beans, Kidney Beans, Lentils BREAD CRUMBS Panko Crumbs, Almond Meal, Corn Flakes, Cracker Crumbs, Crushed Bran Cereal, Oats BROCCOLI Asparagus, Bok Choy, Brussel Sprouts, Cauliflower, Green Beans, Green Bell Pepper BUTTER (BAKING) 1 cup avocado puree, ½ cup veggie oil + ½ 1 CUP cup unsweetened applesauce, 1 cup mashed banana BUTTERNUT SQUASH Carrots, Pumpkin, Sweet Potatoes CARROTS Butternut Squash, Parsnip, Pumpkin, Sweet Potato, Yams CASHEWS Almonds, Brazil Nuts, Macadamia Nuts, Peanuts, Walnuts CAULIFLOWER Green Cabbage, White Potato CELERY Cucumber, Zucchini CHEESE Nutritional yeast, chao cheese CHERRIES Apricots, Blackberries, Nectarines, Plums, Raisins, Raspberries, Strawberries CHICKPEAS Tofu, White Beans WonderMamas.com INGREDIENT SUBSTITUTION CHICKPEAS IN HUMMUS Zucchini CHOCOLATE Carob, Cocoa Powder COCONUT Simply Omit. Can add in vanilla extract or cacao for flavor options. COCONUT MILK Almond, Soy, Oat milk COFFEE Tea / Fresh Juice CORN Barley, Peas, Millet CORNMEAL Almond Meal, Ground millet CORNSTARCH
[Show full text]
SOY -- OH BOY! Things to Consider About This Not Always Healthy Health Food
SOY -- OH BOY! Things To Consider About This Not Always Healthy Health Food Authored by Kelly Hayford, C.N.C. (More information can be found at http://foodfitnessbyphone.com/articles/soy.htm Food Factoid : Over 60% of processed foods contain soy or soy derivatives. People frequently ask me what I think about soy, expecting that I will respond with a simple "it's good" or "it's bad" for you. Instead, I frequently reply with a sign and then say "soy - oh, boy!" -- because the answer is a little more complicated than that. Following are some... Things To Consider About Soy Soy is one of the most common food allergens. It contains a protein enzyme inhibitor that prevents it from being properly digested. Symptoms range from digestive disturbances such as gas and bloating to severe depression and anxiety. To compound the problem, 60% or more of America's soybean crop is genetically engineered (GE) which increases its potential for allergic reactions and digestive disturbances. Regardless of the health benefits you may have heard associated with soy, if you can't digest it properly, it won't do you any good and may in fact, be causing you harm. Asian women have very low rates of menopausal complaints, heart disease, breast cancer and osteoporosis . The soy industry, with little evidence to support their claims, attributes this to soy foods being a regular part of the Asian diet. These popular claims disregard extensive research that shows otherwise, and also disregard other dietary and lifestyle factors at play in Asian cultures. For example, the traditional Asian diet contains primarily whole, natural foods and little to no processed foods, while the American diet is made up of primarily processed foods.
[Show full text]
Improvement of Nutritional Quality and Antioxidant Activities of Yeast Fermented Soybean Curd Residue
African Journal of Biotechnology Vol. 10(28), pp. 5504-5513, 20 June, 2011 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.1658 ISSN 1684–5315 © 2011 Academic Journals Full Length Research Paper Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue Mona M. Rashad*, Abeer E. Mahmoud, Hala M. Abdou and Mohamed U. Nooman Biochemistry Department, National Research Center, Cairo, Egypt. Accepted 24 April, 2011 This study evaluated the potential use and improves the health beneficial properties of the soybean waste manufacturing products by solid-state fermentation of six GRAS different yeast strains, including extractable antioxidant activities and bioavailable nutritional compositions. In comparison with non- fermented okara (control), some levels of value addition occurred as a result of the fermentation. The protein contents increased by 20.10- 54.40%, while the crude fiber decreased by 7.38-45.50% with different strains. With all the organisms used, the ash content increased while the carbohydrate and lipid contents were reduced. Total phenolic content and all parameters of antioxidative activities were increased in fermented substrate. The highest significant levels of antioxidant activities were achieved with Kluyveromyces marxianus NRRL Y-8281. Results showed that the nutritional quality and antioxidant activities of the substrate were enhanced by solid yeast treatment fermentation. Thus, scope exists for microbial upgrading of this low-quality waste and development of healthy animal feed supplements. Key words: Solid state fermentation, yeast, waste soybean manufacturing products, antioxidant, protein, fiber. INTRODUCTION Free radicals generated by exogenous chemicals or high stress condition or exposed to some chemicals endogenous metabolic processes in food systems may (Wongputtisin et al., 2007).
[Show full text]
A Guide to Vegetarian Eating
A Guide to Vegetarian Eating A well balanced vegetarian diet meets healthy eating recommendations and is nutritionally adequate for all stages of life including childhood, adolescence, pregnancy and lactation. A healthy vegetarian diet is one that includes a wide variety of wholegrains, fruit, vegetables, legumes, nuts and seeds, plus dairy foods and/or eggs if not vegan. Main Types of Vegetarians Lacto-ovo-vegetarians include dairy and eggs in their diet but exclude animal flesh Lacto-vegetarians include dairy in their diet but exclude eggs and animal flesh Ovo-vegetarians include eggs in their diet but exclude dairy and animal flesh Vegans exclude all animal-derived foods from their diet including eggs and dairy and generally honey (see the DAA Vegetarian Interest Group ‘A Guide to Vegan Eating’ Fact sheet for more information) Important Nutrients for Vegetarians Protein Iron Important for growth and repair of all body cells, Important for oxygen transport around the body formation of enzymes and hormones, normal functioning of muscles and nerves and immune Food sources: Legumes, iron-fortified foods (eg. protection breads and cereals), tofu and tempeh, nuts, seeds, green leafy vegetables, eggs, dried fruit, wholegrains Food sources: Legumes (eg. beans, lentils, chickpeas), (eg. quinoa, amaranth grain, brown rice, rolled oats) soy foods (eg. tofu, tempeh, soy milk, soy yoghurt), textured vegetable protein (TVP), eggs, nuts and Tips to increase iron absorption: seeds, dairy foods (eg milk, yoghurt and cheese), • Consume foods high in vitamin C (eg. citrus fruits wholegrains (eg. quinoa, amaranth grain, brown rice) and juices, strawberries, kiwi fruit, tomatoes, broccoli, Tip: You do not need to combine proteins at capsicum) with meals each meal, simply consume a variety of proteins • Avoid drinking tea and coffee with meals (tannins in throughout the day and have an adequate energy tea and coffee inhibit iron absorption) intake.
[Show full text]
Kitchen Menu
N U EDAMAME A S I A N K I T C H E N SUSHI H O T A P P E T I Z E R S 4.25 E D A M A M E 4.00 T E M P U R A 6.00 Immature soybeans steamed Lightly battered vegetable in the pod *Add shrimp for $$2 3 6.00 8.00 4.99 S P R I N G R O L L S 4 . 0 0 V O L C A N O 7.00 Minced pork and shrimp Tempura fried veggies and rolled in a thin pastry shrimp topped with spicy (3 pieces) sauce 6.00 6.00 5.25 7.00 L U M P I A 5 . 2 5 A G E D A S H I T O F U 6 . 0 0 Filipino spring rolls with pork Fried tofu served in a light and shrimp (5 pieces) soy/seaweed broth 6.00 7.00 G Y O Z A 6.50 6 . 0 0 C R I S P Y S Q U I D 8.00 7 . 0 0 5 pork dumplings Fried calamari with curry and - Steamed or Fried jalapeno C O L D A P P E T I Z E R S 4.00 5.00 C U C U M B E R S A L A D 3 3.50 I K A S A N S A I 4.00 Thinly sliced marinated Calamari and Japanese cucumber vegetables seasoned with a - $2$1 to add shrimp or octopus sesame vinaigrette 9.00 4.50 4.00 C E V I C H E * 8 .
[Show full text]
Okara: a Possible High Protein Feedstuff for Organic Pig Diets
Animal Industry Report Animal Industry Report AS 650 ASL R1965 2004 Okara: A Possible High Protein Feedstuff For Organic Pig Diets J. R. Hermann Iowa State University Mark S. Honeyman Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Agriculture Commons, and the Animal Sciences Commons Recommended Citation Hermann, J. R. and Honeyman, Mark S. (2004) "Okara: A Possible High Protein Feedstuff For Organic Pig Diets," Animal Industry Report: AS 650, ASL R1965. DOI: https://doi.org/10.31274/ans_air-180814-197 Available at: https://lib.dr.iastate.edu/ans_air/vol650/iss1/124 This Swine is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Iowa State University Animal Industry Report 2004 Swine Okara: A Possible High Protein Feedstuff For Organic Pig Diets A.S. Leaflet R1965 creating disposal problems (3). Work with okara as an alternative feedstuff is limited (4). We know of no published J.R. Hermann, Research Assistant, studies involving okara as an alternative swine feedstuff. M.S. Honeyman, Professor, Therefore our objective was to determine the effect of Department of Animal Science dietary okara on growth performance of young pigs. Summary and Implications Materials and Methods A potential alternative organic protein source is okara. Animals Okara is the residue left from ground soybeans after Four replicate trials involving a total of 48 pigs extraction of the water portion used to produce soy milk and (average initial body weight of 13.23 kg) were conducted at tofu.
[Show full text]
Report Name:Utilization of Food-Grade Soybeans in Japan
Voluntary Report – Voluntary - Public Distribution Date: March 24, 2021 Report Number: JA2021-0040 Report Name: Utilization of Food-Grade Soybeans in Japan Country: Japan Post: Tokyo Report Category: Oilseeds and Products Prepared By: Daisuke Sasatani Approved By: Mariya Rakhovskaya Report Highlights: This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan. Food-Grade Soybeans THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Soybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-grade soybeans (2020 Japan Oilseeds Annual). History of food soy in Japan Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12th century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s consumption of animal products has dramatically increased over the past century. During the last 40 years, soy products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily protein intake in Japan (Figure 1).
[Show full text]