Soy can Take Centre Stage at the Breakfast Table
By Sian on Nov 08, 2011 with Comments 10
Oatmeal topped with almonds and soy milk...yum!
GGS Media is continuing to discuss soy and this weeks topic is Soy at Breakfast. Once again we will be having our weekly giveaway on Friday so be sure to check back for your chance to win another awesome gift card.
We have all heard how important breakfast is. We also know to include protein into this very powerful meal. Why not incorporate soy into your breakfast? It is very high in protein. Here are a few suggestion on how you can add high protein soy to your breakfast.
- Use Soy milk in your omelet for added protein
- Switch to cereal with soy such as Kashi, Go Lean
- Add soy milk to your coffee for less calories than cream
- For creamier oatmeal, replace half the cooking water with vanilla soy milk
- Make a better BLT with soy-based bacon strips
- Grab a bar for on the go made from soy, such as Kellogg’s Special K Protein Meal Bar
- Dress up high-protein cereal with almonds, dried cherries, and vanilla soy milk
- For moist and fluffy muffins, pancakes, and quick breads, use soy yogurt in place of milk
- Slice veggie sausage links into scrambled eggs or breakfast casserole
- For a sweet and sustaining breakfast, top English muffins with soynut butter, bananas & cinnamon
- Health-up your breakfast sandwich with veggie sausage patties
One of my favorite all time breakfast is this delicious smoothie:
Ingredients:
1 cups fresh strawberries and 1 cup blueberries
¾ cup nonfat milk
1 tablespoon honey
2 scoops soy protein powder (plain or flavored)
Directions:
Simply combine ingredients in a blender, cover and blend at high speed until smooth and frothy.
Yield: 2 Servings
Nutritional information per serving: 190 calories, 1 gram fat
How do you get your protein at breakfast?
This is a sponsored conversation written by me on behalf of Solae. The opinions expressed by me do not necessarily reflect the view of the Solae.
Gee, well done responding to the actual points that lauren was making. I.e. you didn’t.
And well done carbon-copying your other RD “as a consultant to Solae” colleagues. Not a single one of those articles in those links addresses the concept of antinutrients in soy such as trypsin inhibitors and phytic acids.
Sheesh. As if we needed any more evidence that the Registered Dietitian credential exemplifies nothing more than parroting authority.
Wow. FOUR registered dietitians consulting for Solae have decided to come out and wallpaper these pro-soy articles. I wonder where they get the time.
Perhaps this propaganda push IS the consulting they’re being paid for.
I always like reading new info. Due to the conflicting reports out there on soy & my age, I do try to limit it for now… studies change so often out there!
While it may appear that there conflicting studies, as a registered dietitian, I can assure you that the overwhelming scientific evidence shows that soy is a safe and healthful food. There are often reports on the internet that are testimonial or poorly referenced and, therefore, unreliable. Here is a well-referenced article that rebuts three popular soy myths. In addition, an excellent discussion of soy isoflavones and estrogen written by a registered dietitian can be read at http://www.theveganrd.com/2011/08/soy-isoflavones-and-estrogen.html. I am a consultant to Solae, a developer of soy-based ingredients, and would never have agreed to work with them if my review of the scientific evidence on soy did not substantiate that it is safe. Neva Cochran, MS, RD, LD
I know that no matter how much I tell people that I personally find soy to taste nasty, and that I know it to be unfit for human consumption at the levels that it’s in American processed food, and it’s still everyone’s personal choice to make. But you might acknowledge at some point in this series that a lot of people with digestive problems, even those who don’t think they have digestive problems (like I did, until a doctor pointed out my gluten/soy/dairy intolerances), have problems with soy, and in the US at least, most soy is full of GMOs and hormones and other stuff that’s bad for you, so the kind of soy you buy is really important.
As a registered dietitian, I encourage people who have been diagnosed with food sensitivities, intolerances, and/or food allergies to omit or limit specific food allergens from their diets as appropriate. Here is a link to an article regarding soy – http://jacknorrisrd.com/?p=1778. As a consultant to Solae, developer of soy-based ingredients, I support the author of this blog who states the following “while I think there is a limit on how much soy is safe to eat each day, that limit has not yet been determined. There is a great deal of evidence, however, that unless you have thyroid issues or are allergic to soy, two servings per day is perfectly safe.” As a RD, I carefully and thoughtfully research companies I consult with to make sure that I support the research behind their names. For this reason, I continue to enjoy and advocate soy as being a part of a balanced diet.
Soy, really ladies. That stuff is toxic and I really hope your readers are not that stupid.
Hi Masha,
Soy has been consumed for thousands upon thousands of years and is not only safe for consumption but there are also health benefits associated with soy (google “Food Product Design” and “soy”). For more information on soy foods, I encourage you to look only at websites that are .edu or .gov or are written by knowledgable health professionals. In addition, if you want to comb through the literature on soy, scroll to the bottom of this page to find peer-reviewed studies: http://dietarysupplements.nlm.nih.gov/dietary/searchAll.jsp
And yet another look at soy: http://jacknorrisrd.com/?p=1778
I am a consultant dietitian for Solae and I’ve been a freelance journalist for years covering a wide variety of nutrition topics. I’ve interviewed many of the top scientists in our country and read a plethora of research about soy (and I continue to do so daily). If I had any concerns about soy foods, I would not be consulting with Solae.
Sincerely,
Marie Spano, MS, RD, CSCS, CSSD
The more that you read about soy and the multinational conglomerates that push it (Monsanto, ArcherDanielsMidland), the more you have to give it the squinty eye.
Soy is the second most genetically modified organism on the planet. Corn being number one. Please note that I said organism and not plant.
Soy is only healthy in it’s fermented form (tempeh,miso,natto,soy sauce,fermented tofu and fermented soy milk). It becomes healthy through fermenting by increasing its isoflavone content and decreasing its phytic acid content. It is unhealthy in it’s nonfermented form (edamami,nuts,sprouts, flour,tofu, and especially soy milk). Soy in it’s unfermented form is unhealthy because of phytic acid which is an anti-nutrient.
I am no way opposed to soy consumption only improper soy consumption. Nor am I anti-vegan or vegetarian. But most
Hello, Lauren. Thank you for posting your thoughts regarding soy. As a registered dietitian (RD), I believe that there is no such thing as “good” vs. “bad” foods and therefore encourage moderation, balance, and variety as key components to an optimal diet for health and performance. For this reason, I’d love to share with you a few links to articles regarding soy that you might find interesting – http://www.theveganrd.com/2011/08/soy-isoflavones-and-estrogen.html; http://jacknorrisrd.com/?p=1778; http://www.active.com/nutrition/Articles/Soy-Remains-a-Healthy-Choice.htm As a consultant to Solae, developer of soy-based ingredients, I carefully and thoughtfully research companies I consult with to make sure that I support the research behind their names. For this reason, I continue to enjoy and advocate soy as part of a balanced diet.