An important source of protein in delicious Asian cuisine,
tofu has become very popular in the U.S., where it can now
be found in most supermarkets. Tofu is bean curd, made by
adding a mineral salt (usually, calcium sulfate) and water
to a soybean mash. The mineral salt makes the protein and
fiber in the soy mash turn thick and smooth. Depending upon
the amount of water it contains, tofu may vary in
consistency.
Tofu is rich in calcium and is an inexpensive source of
protein, making it a good vegetarian substitute for meat or
dairy products. Plain tofu has almost no taste, but it
readily absorbs the flavor of herbs and spices added when
you prepare a meal.
Studies indicate that regular tofu consumption, as part of
a well balanced diet, may be associated with reduced risk
of heart disease, lower levels of cholesterol, improved
bone density and reduced risk of fractures
High protein foods tend to satisfy appetite better than
foods with less protein. One study found that tofu produced
greater satiety than animal protein. The effect lasted for
several hours and was not associated with a rebound
increase in appetite when it ended.
The special benefits of tofu have been attributed to two
major components: isoflavones and amino acids.
Isoflavones are a special group of bioflavonoids found more
highly concentrated in soy than in any other food and are:
1) Potent antioxidants. Antioxidants may help protect the
cells in your body from damage to DNA and cell membranes.
2) Anti-inflammatory. Inflammation in the walls of blood
vessels, by a chemical called "soluble vascular cell
adhesion molecule-1 (sVCAM-1)", is a major cause of
cardiovascular disease. Soy isoflavones may help inhibit
this type of inflammation.
3) Hormone modulators. Isoflavones have a structure
somewhat similar to estrogen and modify the effects of
estrogen in your body. It is believed that this hormone
modulating effect may account for the decreased risk of
breast cancer and osteoporosis associated with regular
consumption of tofu.
Soy foods may reduce levels of cholesterol and
triglycerides in the blood and can also reduce blood
pressure. Research has shown that the cholesterol-lowering
effect of soy is due to the amino acid profile of soy
protein. A unique fraction of soy protein called "7S
globulin" can increase the liver's ability to remove
dangerous LDL-cholesterol from the blood.
This article is provided for general educational purposes
only and is not intended to constitute (i) medical advice
or counseling, (ii) the practice of medicine or the
provision of health care diagnosis or treatment, (iii) the
creation of a physician--patient relationship, or (iv) an
endorsement, recommendation or sponsorship of any third
party product or service by the sender or the sender's
affiliates, agents, employees, or service providers. If you
have or suspect that you have a medical problem, contact
your doctor promptly.
----------------------------------------------------
Director of The Foundation For Integrated Medicine, Leo
Galland M.D. is an award-winning lecturer and author of
over 30 scientific articles and numerous chapters for
medical textbooks. His book The Fat Resistance Diet has
been featured on the cover of Glamour and Fitness
Magazines. For a free one-day meal plan and recipes, visit
http://www.fatresistancediet.com .
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