ISBN 9781881554035,Beyond Low Fat Baking

Beyond Low Fat Baking

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ISBN 9781881554035
Publisher

Sourcebooks

Publication Year 2000
ISBN-13

ISBN 9781881554035

ISBN-10 1881554031
Binding

Paperback

Number of Pages 288 Pages
Language (English)
Subject

Reference works

FDA Approves New Health Claim for Soy Protein and Coronary Heart Disease. Are you craving Mom's apple pie or a peanut butter cookie or even amaretto cheesecake, but you feel guilty eating these high fat desserts? Do you love Italian pizza, calzone, or focaccia but want to serve a more nutritious meal? Why not enrich these favorite foods by adding soy? This one ingredient can add vitamins A, B, C, D, and E plus minerals, calcium, and cancer fighting isoflavones to your food. Let BEYOND LOW-FAT BAKING: CANCER FIGHTING FOODS FOR THE MILLENNIUM show you how to bake delicious healthy foods by adding soy to traditional recipes. It has been reported that 25 million Americans are eating soyfoods now. Why all the fuss? One reason may be that on October 26, 1999, the FDA authorized the use of health claims about the role of soy protein in reducing the risk of coronary heart disease (CHD). It was the FDA's conclusion that foods containing soy protein included in a diet low in saturated fat and cholesterol may reduce the risk of CHD by lowering blood cholesterol levels. Or, it may be that a recent clinical trial showed that consumption of soy protein compared to other proteins could lower total cholesterol levels including the LDL cholesterol level. Simply put, soyfoods are some of the most nutritious foods on the earth, and when used in innovative recipes, adding soy does nothing to change the taste of many favorite foods. Ultimately, the inclusion of soy comes down to taste. The food has to taste good, and Shirleen's recipes preserve traditional taste. Shirleen's book includes scrumptious and easy-to-make recipes for everyday foods. Cornbread, biscuits, peanut butter cookies, cheesecake-all are included in this book. In the past, lower fat cookbook mainly removed egg yolks from baked goods and used egg whites. Some recipes called for prune butter or a similar fat substitute. When you remove egg yolks from recipes, you not only remove the cholesterol, but you remove a valuable source of protein and other nutrients as well. The result is mainly a refined white flour product made with sugar and egg whites. Shirleen's recipes do use egg whites, but she replaces the loss of protein, vitamins, and minerals by adding soy flour or blended tofu. The result is higher nutrition. Fat and calories are still reduced. A healthy diet reduces cholesterol, and most health authorities agree that it may fight life-threatening diseases such as cancer. Shirleen's fight with cancer because personal when her 28-year-old son was inflicted with a rare form of cancer. He is a healthy cancer survivor today and is eating a healthier diet. While diet along does not cure disease, research promises plenty of hope and suggests that if we eat soyfoods and whole-grains while reducing consumption of meats, we can dramatically reduce our chance of getting some diseases.

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