Recent research shows that the isoflavones in soyfoods may help asthma sufferers.  A study done at the Northwestern University Feinberg School of Medicine in Chicago examined the effects of isoflavones from soy in cells and then in patients with asthma.  The results suggest that soyfoods may be of benefit to asthma patients.

Dr. Ravi Kalhan and his team worked first with cells that are a part of the immune system (human peripheral blood cosinophils), and found they produced much less of a substance (leukotrine) known to cause inflammation.  Airway inflammation is a basic characteristic underlying asthma.

Kalhan and his colleagues then tested whether the isoflavones would have similar effects in humans and, after four weeks of consuming isoflavone supplements, cells taken from the patients showed one-third less of the inflammatory substance than before taking the isoflavones.  The researchers concluded that these findings warrant additional research on isoflavones as a possible means of helping to ameliorate asthma and related diseases.

Isoflavones (phytoestrogens), which are found almost exclusively in soyfoods, are being studied for their benefits in a wide range of areas including coronary heart disease, osteoporosis, cancer and the alleviation of hot flashes, among others.  In addition, in 1999, soy protein received a health claim in by the U.S. Food and Drug Administration for its ability to lower cholesterol.  Eating whole soyfoods provides protein and the isoflavones.

“Fortunately for today’s health-conscious consumers there’s a wonderful variety of soyfoods out there that can easily add their many benefits, including isoflavones, to today’s meals,” according to Linda Funk, Executive Director of The Soyfoods Council.

“A simple snack of roasted soy nuts, now to be found in almost every supermarket snack and nut section, packs an isoflavone punch,  In that same section are soy chips, crisps and other snacks.” Funk continues.
“Popular soymilk now comes in an amazing variety of flavors and convenient packaging in both the dairy case and in aseptic boxes in the grocery section.  Consumers can find soyfoods in the produce section (tofu, salad dressings), in the vegetarian or meat section (soy burgers, soy crumbles, sausage, pepperoni and more), in the frozen vegetable section (edamame-shelled and in the pod) and in the frozen dessert section (ice cream, bars and more).  “So popular are soyfoods that there’s hardly an area of today’s supermarket that doesn’t have a soy-based item,” Funk reports. “There are new items coming on the market every day so it’s very easy to find a soyfoods item to provide high quality protein, at a reasonable calorie cost and with those important isoflavones.”

For more information about soyfoods and the many forms and types, as well a wealth of nutrition research and information visit www.thesoyfoodscouncil.com.

A Chef and Child Soyfoods Recipe Contest was held at the Iowa Culinary Institute in Des Moines, IA. Five chefs, their children (or young family friend) and 10 food editors visited a soybean farm, learned about soy nutrition and the culinary versatility of soyfoods, visited the Iowa State Fair and sampled locally produced soyfoods products from Pulmuone Wildwood, Inc, MicroSoy Corporation and Heartland Fields.

Winning the contest, and a $1,000 scholarship for culinary education, was MacKenzie Smith, age 12, of Las Vegas, Nevada.  She competed with her mom, Shannon Kelly Smith, Culinary Educator for Las Vegas High School who received $2,000 for her expertise in helping MacKenzie with her recipe development and demonstration.

Here is her winning recipe for Double Whammy Taco Wraps

Entrée
Serves 6

1 12 ounce package soy meatless taco meat
1 15 ounce can black soy beans – rinsed and drained
1 package soy flour tortillas
1 small avocado – skinned, pitted and smashed
1 12 ounce container soy sour cream
1 12 ounce package of soy cheddar cheese alternative
1 large vine ripened tomato – chopped
1 10 ounce package shredded lettuce
1 small bottle of hot sauce – optional

Place the taco meat and beans in a medium size frying pan. Using medium low heat warm the meat mixture.

To assemble the wraps:

Spread 1 tablespoon of the smashed avocado and 1 tablespoon sour cream on a tortilla.

Place 1/3 of a cup of the meat mixture onto the avocado and sour cream mix.

Top with 2 tablespoons of cheese.

Add the shredded lettuce and tomato.

Sprinkle on hot sauce if desired.

Roll up the wrap by folding in the sides and then rolling up the tortilla from the bottom.

Cut at a diagonal (/).

Serve immediately.