April 11th, 2013 - Jill Ettinger
Despite the recent news that Whole Foods Market will require labeling of all foods containing GMOs, Monsanto has developed a genetically modified soybean that will produce a “healthy” oil rich in a certain omega-3 fatty acid called stearindonic acid (SDA).
Read More:Need Omega-3 Fatty Acids? Monsanto’s Got ‘Em
March 27th, 2013 - Jill Ettinger
Not exactly the darling of the health food industry it once was, the soybean has fallen from grace in recent years due to the influence it has on estrogen hormone levels and the likelihood that, at least in the U.S., it’s genetically modified. But new research now indicates the soybean could play quite a significant role in inhibiting the growth of colon, liver and lung cancer cells.
Read More:Could Tofu Be the Next Cancer Drug? Soy Shows Promise in Study
October 7th, 2010 - Barbara Feiner
When Cooking Light magazine sampled firm tofu brands for its 2010 Taste Test Awards, two organic products achieved top honors:
- Melissa’s Organic took the grand prize for its “slight nuttiness” and “meaty consistency.”
- Nasoya Organic placed second for its softer texture, which “still stands up to wok-browning.”
Los Angeles-based Melissa’s makes three types of organic tofu: Soft, Firm and Extra Firm.
Read More:Organic Brands Take Top Honors in Firm Tofu Taste Test
July 2nd, 2009 - Gerald "Gerry" Pugliese
I love soybeans! I eat a couple bags a week. You’ve probably eaten them too. Most sushi restaurants offer salted edamame beans as an appetizer.
Now, normally you’ll find them frozen in the natural foods section of any supermarket. So you’d assume you’re buying a natural, earthy-friendly food, right?
Not always. A new report claims many natural soybeans and soy foods are actually processed with a toxic chemical, but still labeled as natural.
Beyond the Bean: The Heroes and Charlatans of the Natural and Organic Soy Foods Industry, released by the The Cornucopia Institute, found a chemical solvent called hexane is almost always used in conventional soy protein ingredients and oils. Hexane separates soy oil from soy protein and fiber.
Hexane is a neurotoxin and poses serious risk to workers, the environment and anyone consuming foods contaminated with it. Luckily, hexane is not allowed during the processing of organic foods.
Read More:Toxic Chemical Found in “Natural” Soy Foods
October 16th, 2006 - Barbara Feiner
Ayer, Massachusetts-based Vitasoy USA is officially gearing up for the holidays.
The company’s certified-organic nondairy Peppermint Chocolate soy beverage is ideal for seasonal entertaining, as well as a special kick-off-your-shoes afternoon treat. Free of dairy, lactose and gluten, it has no cholesterol.
Peppermint Chocolate, combining the sweetness of premium chocolate with refreshing mint, may be served warm or chilled. An 8-oz. serving has 140 calories and 4 g protein. Geared toward health-conscious consumers, it’s a great alternative for those who are lactose-intolerant, vegan or unwilling to indulge in high-fat drinks.
According to Vitasoy Senior Marketing Manager Jayne Minigell, Peppermint Chocolate is a “premium, organic nondairy alternative with extended appeal from fall through winter.” You’ll find it in the shelf-stable (nonrefrigerated) soymilk aisle, beginning this month, at your local natural and organic food store.
And if you haven’t checked out Vitasoy’s Green Tea Soymilk, you’re missing out on a unique product. Rich and creamy, it’s made from organic soybeans blended with premium Japanese green tea.
Read More:Peppermint Meets Chocolate in New Organic Beverage