Originating in eastern Asia the soybean has been a staple food crop for many thousands of years. Initially grown in this country for livestock feed, the soybean’s high protein and calcium content coupled with its low fat and cholesterol qualities grew in popularity for human consumption during the 1980s.
The initial report issued by the McGovern commission during the Carter administration (1976-1980) was far reaching in its re-tooling of the American diet. The commission had been charged with uncovering why so many Americans were suffering from high cholesterol, heart disease and cancer and what we could do about it. The report concluded that the food we ate, specifically our over-consumption of red meat and dairy products, were the main culprits in our degenerating health condition. The commission issued a revamped daily food serving table that replaced the previous meat and dairy based table with one based on grains, legumes and vegetables. A direct result of this was a surge in interest in soy based food products.
Already used in hamburgers and many other meat products as an inexpensive meat extender, soy products became very popular in their own right due to their comparably high protein and calcium content. Tofu, soymilk, tempeh, soy-burgers, tofu hot dogs and soy based meat substitutes of all kinds have flourished catering to those who wish to reduce their consumption of animal based foods. Soy's low gluten content is also attractive to those with gluten intolerance.
Soy foods can help reduce your energy profile while keeping your body supplied with high quality protein and calcium. According to ancient traditional cultural medicine from around the world (Chinese, Hindu, modern Macrobiotics) all foods supply us with a type of energy in addition to nutritional value. Excessive as well as depleted energy conditions will cause internal organ malfunction, disease and mental distress. The typical western diet being meat and salt based (two of the highest energy producers) can lead to many health problems due to too high of an energy level.
Tofu and soymilk can be used in place of cows milk and meat in almost any recipe. Tofu takes on the flavor of whatever it is cooked with and can be manipulated to produce many different textures to better suit your favorite recipes. Soymilk can be consumed straight, on your favorite cereal, made into yogurt and used in cooking.
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