Soybeans: The Food of the Future – Norman A. Rubin
(Soybeans contains cheap protein that is convenient of process, can take on any form of
texture and has a long shelf life.)
The majority of individuals in the western world have a fairly regular eating habits; eating occurs three times a day at mealtime with snack at a coffee or tea break. The issue of healthy eating has long been an important concern to individuals or to the society as a whole. Amoung the varied practices is to have a diet with a limited meat consumption and more vegetables and fruit – ‘soybean’, as a food product, substitute for meat, food addition, is one that is highly recommended in one’s diet by dieticians and doctors alike.
Soy components are found among varied products, in breakfast cereals, cheeses, processed meat, ice cream products, baby formulas including milk substitute, cakes and cookies, backed goods and sauces. The soy protein is a relatively heat-stable storage protein. It is this heat-stability of the soy protein that enables soy food products requiring high temperature cooking, such as tofu, soymilk and soy flour to be made.
In fact the next hamburger, schnitzel or hot dog one may buy at the grocers or order at a restaurant could be a soybean substitute or an addition to meat products. Various spices and flavor extracts are added to the mixture. Colors from natural sources are then added to the mash – the hamburger and schnitzel gets its brown color from caramel and the hot dog gets its color from beets. Log on “www.unitedsoybean.org’’ to find listing of soy-based products, and to help you incorporate healthful soy foods into your diet.