Print Topic - Archive

BTD Forums  /  Eat Right 4 Your Type  /  soya questions
Posted by: 571 (Guest), Friday, May 11, 2007, 11:19am
I recently started with the blood type diet, and I'm trying to incorporate soy products in my menu. What's your opinion on smoked tofu? I saw some soy medallions with 50 grams of proteins per 100g. That doesn't seem natural to me. Should I avoid this kind of products?
Posted by: mikeo, Friday, May 11, 2007, 11:35am; Reply: 1
anything smoked increase polyamine production in your gut which is not beneficial to your health...stick with silken tofu sold at most grocery stores
Posted by: 571 (Guest), Friday, May 11, 2007, 6:11pm; Reply: 2
What about this soy products with huge concentrations of proteins (50g of protein in 100g of product)? They seem attractive because of their high protein content, but on the other hand this high amount of proteins doesn't seem natural to me. Also, should I eat this kind of stuff?
Posted by: Lola, Friday, May 11, 2007, 7:30pm; Reply: 3
make your own tofu fillets.

you can spice them compliantly........soy is a complete protein for As.

search recibase for great ideas on how to prepare tofu dishes.
Posted by: Don, Saturday, May 12, 2007, 4:16am; Reply: 4
Can you provide more information about the product you are referring to, maybe even a link to the product website?
Posted by: 571 (Guest), Saturday, May 12, 2007, 4:03pm; Reply: 5
Quoted from ironwood55
Can you provide more information about the product you are referring to, maybe even a link to the product website?


I couldn't find anything on the net, so I'll write what I so on the label. This kind of food is also called soy steak. They should be first put in warm water for 20 minutes, and then you can process them as a meat (fry, cook,...). Nutritional composition per 100g: around 50g of protein, 30 g of carbs and some small amount of fat. Label doesn't state how the product is produced, they only say that it's made from organic soy.

Posted by: Lola, Saturday, May 12, 2007, 6:19pm; Reply: 6
hope it isn t texturized soy........it is full of binders, not healthy.
imitation meat products,
texturized vegetable protein(aka TVP, this is

highly processed and best avoided)

go for Fermented=miso, tempe, soy sauce, tamari, natto(if you can stomach the smell and taste)
okara( this one is not very common in the USA), those are better protein sources for you.
Posted by: Alia Vo, Sunday, May 13, 2007, 3:43am; Reply: 7
Alot of commercial smoked foods, even items found in the natural food store contain nitrites, gums, and other avoids in food items containing the words 'smoked'.

It is always a good measure to also double check the ingredient list against Typebase4 or another ER resource book.

Alia
Posted by: 374 (Guest), Monday, May 14, 2007, 5:36am; Reply: 8
I've found the explanations about tofu interesting in this thread.

When I started the BTD I tried a firm silken tofu for cooking but I've recently found another one that is a lot firmer and is verging on looking like a denser tempeh. Is this type of tofu what is referred to as texturised soy? All the label says is 'organic tofu'.

What exactly is texturised soy?

Thanks!
Posted by: ruthie, Monday, May 14, 2007, 12:45pm; Reply: 9
Soy is one of the staples of my diet...
I learned a trick way back when on this forum...

I freeze it and defrost and drain it til it is almost dry.
Coat it with whatever is BTD compliant for you.
I slice it and cook it in ghee with fresh garlic, fresh ginger, tumeric and pinch of sea salt.

I am getting hungry just thinking about it...
namaste
ruthie
Posted by: Lola, Monday, May 14, 2007, 2:33pm; Reply: 10
texturised soy is not tempeh.......
texturized vegetable protein(aka TVP, this is

highly processed and best avoided.
tempeh is fermented natural soy, and is fine.
Posted by: Alia Vo, Tuesday, May 15, 2007, 2:26am; Reply: 11
Quoted from ruthie
I freeze it and defrost and drain it til it is almost dry.
Coat it with whatever is BTD compliant for you.
I slice it and cook it in ghee with fresh garlic, fresh ginger, tumeric and pinch of sea salt.ruthie


Tofu is excellent used in this manner.  Freezing tofu for at least fourty-eight hours in the freezer, then de-thawing it produces a chewier, more substantial, hearty end product.  

It also extends the life of tofu, rather than having it last for only a few days.

Alia
Posted by: Drea, Tuesday, May 15, 2007, 4:00pm; Reply: 12
Quoted from ruthie
I freeze it and defrost and drain it til it is almost dry.
Coat it with whatever is BTD compliant for you.
I slice it and cook it in ghee with fresh garlic, fresh ginger, tumeric and pinch of sea salt.


ruthie, do you drain the defrosted tofu in the fridge or on the counter?
Posted by: ruthie, Tuesday, May 15, 2007, 4:12pm; Reply: 13
I buy extra firm and cut it into 4 pieces and freeze.  I take one piece out and defrost overnite in fridge.  Then I wrap it in paper towels and leave on counter til ready to use.  I have to change paper towels 3 or 4 times.
I roll mine in rye flour and fry.  You can give it any flavor you want by what you fry it in...I have soaked it in Braggs Aminos after soaking out the moisture, and I have had guests think it is beef with a quirky taste.  If you dump it in stir fry veggies...it rivals anything I have ever had at an oriental restaurant.
Being compliant with BTD is not a science...just a vivid imagination...
namaste
ruthie
Posted by: Drea, Tuesday, May 15, 2007, 4:40pm; Reply: 14
Thanks ruthie! Great idea to cut it before freezing...
Print page generated: Monday, December 22, 2014, 12:09am