Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 I've been using soy protein powder as an addition to my baked items to 'boost' the nutrition value. Its not much - usually a tablespoon or so, but I like to think it makes an otherwise near total carb into something a bit more balanced. (One thing I've noticed about doing this is that it requires a tad more moisture - water/milk - added to the recipe, soy protein is 'thirsty'!) Katcha > > A friend of mine told me years ago, " If it doesn't taste delicious, it's > not worth eating. " > I love her philosophy! We were discussing protein shakes, too, which > feel really good in my body. What I've done is find ways to add protein > powder (soy stuff, not whey) to smoothies with fruits I love. That way > both the yummy taste and the body-boost that comes from the protein get > satisfied. > Hope this helps. > Alison Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 We avoid soy due to it's health problems - thryoid, endocrine, links to cancer, etc, not to mention most of it in thsi country is genetically modified. Even if it wasn't for that, my house has two males in it who should not be getting soy anyway. > > > I've been using soy protein powder as an addition to my baked items to > 'boost' the nutrition value. Its not much - usually a tablespoon or > so, but I like to think it ma Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 I can very much understand your wanting to avoid soy, esp. with your own issues that preclude you from adding to those for sure! I can't help but wonder if there are more of these occurrences of health issues in the orient where soy has long been used as a 'main stay' protein. Certainly if its used more from its direct, basic as-it-grows form, that would be different from any manufactured product. Do you not use soy sauce? or any soy products at all? Do you consider a hybrid type of plant genetically modified? I'm just trying to get a better handle on a 'line' to be drawn as there are way too many 'media-ized' pros and cons that turn out to be more puff and bluster than something I need to take note of. > > > > I've been using soy protein powder as an addition to my baked items to > > 'boost' the nutrition value. Its not much - usually a tablespoon or > > so, but I like to think it ma > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 For me it's a matter of trusting the source. The sources I rely on are independant and do not stand to make money whether I buy soy or not. These agree that soy isn't the healthy product that we've been lead to believe, that cultures that ate soy did not eat as much as we think they eat, and typically ate it fermented which counteracts the antinutrients. (soy sauce is traditionally fermented). The estrogens-like effects are a whole 'nother issue. GM is not hybrid, but manipulation in the lab. many countries do not allow certain products from the US because of GM ingredients. Most ofl the Soy in the US is modified to be 'roundup ready' - so it can be sprayed with Roundup without killing the crop. It's almost impossible to avoid soy entirely, especially since it is fed to chickens and reaches us through eggs/meat. But it's one of the things we avoid if we see it on labels. -- In IntuitiveEating_Support , " Katcha " wrote: > > I can very much understand your wanting to avoid soy, esp. with your > own issues that preclude you from adding to those for sure! I can't > help but wonder if there are more of these occurrences of health > issues in the orient where soy has long been used as a 'main stay' > protein. Certainly if its used more from its direct, basic as-it-grows > form, that would be different from any manufactured product. Do you > not use soy sauce? or any soy products at all? Do you consider a > hybrid type of plant genetically modified? I'm just trying to get a > better handle on a 'line' to be drawn as there are way too many > 'media-ized' pros and cons that turn out to be more puff and bluster > than something I need to take note of. > > > > > > > I've been using soy protein powder as an addition to my baked items to > > > 'boost' the nutrition value. Its not much - usually a tablespoon or > > > so, but I like to think it ma > > > Quote Link to comment Share on other sites More sharing options...
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