Did you know that certain foods are antibiotic?

photo via tradekey.com

We've all had doctors prescribe antibiotics to combat various ailments from a skin infection to bronchial conditions. Antibiotics are powerful drugs that are designed to kill harmful bacteria in our bodies. The downside to these drugs, however, is that in the process of doing what they were meant to do, they also do something else: they kill off some good bacteria, leaving our bodies depleted of living microflora that support our immune system. The interesting thing about foods with natural antibiotic properties, is that do not function in the same way. They seem to target specific types of bacteria, leaving the good ones alone. . .

Thanks in large part to Delia Quigley's article that appeared in care2.com. 

Garlic and onions
In addition to fighting off colds and flu (which both garlic and onion are know for), onion’s high phytonutrient content are known to “mop up” free radicals that can lead to cancer in the body. Garlic help prevent yeast infections and combat viral conditions. In addition, it is attributed with freeing the arteries from plaque, thereby helping to lower cholesterol and maintaining a healthy heart.

Honey
So delicious a treat, honey has been used to treat wounds (probably because of an  it contains that releases hydrogen peroxide and prohibits the growth of certain bacteria). In addition, Chinese medicine tells us that honey "harmonizes" with the liver, neutralizes toxins, and relieves pain.

Cabbage
The sulfur compounds in cabbage fight cancer and believe it or not--a mere cup of cabbage provides you with 75% of your daily requirement of vitamin C. In addition, the care2.com article tells us that raw cabbage leaves applied to tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual breast tenderness.

Fermented Foods
That means foods that replace valuable microflora that are destroyed in our digestive systems. Try some sauerkraut (unpasteurized). And by the way, cabbage is only one of the powerful group of foods we call cruciferous vegetables (others are broccoli, kale, cauliflower and Brussels sprouts).

Herbs
Cinnamon, cloves, oregano, cumin, thyme, mint, basil, dill parsley. . . so many. Chances are good that whatever herb you add to your food, you're doing yourself a health as well as taste favor!

Leftover Tofu

photo courtesy ifood.tv

I discovered some tofu in my refrigerator recently (beautifully hidden behind a large carton of juice) and saw that the small piece in a small bowl of water was yellowing, smelly, and entirely unappetizing. Reluctantly (because I hate to waste food) I threw it away. Which is precisely what you should do if this ever happens to you. Although packaged tofu can have a shelf life of up to 10 months, once the package is opened, the tofu does not remain safe to eat for very long. When living in your refrigerator (which should only be a few days), it is important that the tofu is kept cold enough and in clean fresh water, changed daily. We don't usually think of tofu as something that can cause food poisoning, but it can.

This is from an article that appeared in livestrong.com:

Storage

Tofu should be stored in the refrigerator below 45 degrees Fahrenheit in order to prevent the growth of harmful microorganisms. Aseptically packaged tofu has a shelf life of 10 months, but once it has been opened it should be refrigerated and used within two days. For tofu packaged in water, open the package, drain off the water, and replace the water with fresh water daily. This type of tofu should be used within a week of opening the package.

Tofu can also be stored in the freezer. If you choose to store tofu this way, it should be thawed in the refrigerator, not on the counter. Once tofu has been cooked, any leftovers should promptly be refrigerated.

 

Cooking and Serving

Most packaged tofu sold in stores has been pasteurized, packaged and refrigerated. Therefore, packaged tofu should be safe to use without cooking, as long as food safety precautions have been followed. Raw tofu sold in bulk bins poses a higher food safety concern. Since this product has not been pasteurized, it should be cooked to an internal temperature of 160 degrees Fahrenheit prior to consumption, according to Colorado State University Extension. This can be accomplished by cutting tofu into chunks and steaming or boiling it for five to ten minutes.

Read more: http://www.livestrong.com/article/164132-tofu-food-poisoning/#ixzz1fxSUDROQ

What's In There, Anyway?

via thevegetariantree.blogspot.com

Tofu--white, bland, weird, fabulous. . . the chameleon, the wonder, the blob. You name it. I was looking around for an article that discussed all the nutritional aspects of tofu and came up with something you may find interesting via About.com:

Protein content in tofu:

One half-cup serving of raw firm tofu contains 10.1 grams of protein. The recommended daily intake is 56 grams for most men and 46 for most women. A half-cup of tofu is approximately 4 oz by weight, or just under 1/3 of the average sized 14 oz package of tofu. By comparison, 1/2 cup dairy milk contains 5.1 grams of protein, one 3 oz egg contains 6 grams and 4 oz ground beef contains about 26 grams of protein. Tofu is an excellent source of vegetarian protein.

Calories in tofu:

One half-cup serving of raw firm tofu contains 94 calories. By comparison, 4 oz ground beef contains 331 calories, 1/2 cup of 2% milk has 60 calories and 4 oz of cheese packs 320 calories.

Protein versus calories in tofu:

Tofu is low in calories for the vegetarian protein it packs in. Here's how it compares to a few other foods. For each 100 calorie serving, tofu contains 11 grams of protein. By comparison, 100 calories of ground beef provides 8.9 grams of protein, and a 100 calorie serving of cheese contains 6.2 grams.

Fat and cholesterol content in tofu:

One half-cup serving of raw firm tofu contains 5 grams of fat. Low fat tofu is also commercially available, and contains 1.5 grams of fat perserving. 4 oz of beef packs a whopping 15 grams of fat, and one egg contains 5.5 grams of fat. Tofu is a cholesterol-free food , as are all plant-based foods. By comparison, a half-cup of 2% milk contains 9 mg of cholesterol, 4 oz of fish contains 75-100 mg of cholesterol and 4 oz ground beef contains about 113 mg cholesterol.

Calcium:

One half-cup serving of firm tofu contains about 227 mg of calcium or about 22% of the RDA. Tofu may contain a little bit less calcium depending on the brand and the way it was made so be sure to read the label if you're concerned. Silken tofu contains approximately 133 mg, again depending on the brand.

Iron:

One half-cup serving of firm tofu contains about 1.82 mg of iron, though this can vary greatly, depending on the brand. The RDA for women is 18 mg, and 8 mg for men.

Keep the Digestive Fire Going

photo via leadtheteam.net

Happy Thanksgiving to all of you from the team at Tofu Yu. Whatever way you like to celebrate Thanksgiving (with turkey, tofurkey, veggie tacos, or fasting), we hope the day brings (brought) you bountiful joy, love, and peace.

Holidays have a way of bringing out the best and worst of us sometimes. The pressure of enjoying the holidays and impressing others with our culinary and conversational skills can put a damper on things and affect our digestion. Remember to breathe. Take your time to inhale and exhale. Slow breaths. It's just food (and no doubt delicious) and conversation.

Now when it comes to digestive tranquility, here's what Ayuredic and traditional Chinese medicine practitioner Scott Blossom has to say in an article published on www.care2.com:

"For successful digestive fire tending, at least from an Ayurvedic perspective, consider these images:

• Heavy foods, like flesh foods, dairy, highly processed and intensely sweet foods are big logs. (Actually, dairy and intensely sweet foods, especially sweetened dairy foods like ice cream, are more like green or soggy logs, since they are the hardest to digest for most people.)
• Nuts and legumes, which fall in the middle of the spectrum from heavy to light, are well-seasoned medium logs; their vegetable fat and protein content make them both easy to burn and substantial enough to burn for awhile.
• Vegetables and fruits are light foods, easy to burn but quick to burn out.  Fiber-rich foods like these are the sticks that keep the fire burning, that stir it up and keep air circulating within it (via healthy peristalsis and elimination patterns).
• Judicious amounts of alcohol (apertif anyone?) and seasonings are your matches and kindling."

So if we think of our feast as a well-tended fire, it seems that as usual moderation is the key. Not too much of anything. Although we'd like to add one ingredient not mentioned above: LOVE. (And lots of it.)

Happy Thanksgiving!

You Are What You Eat - Beat Genetics

photo via freshhealthyvending.com

Genetics you're stuck with--like it or not. But the ramifications health-wise, you're not. According to an article written by the Berkeley Heart Lab in San Francisco, studies have indicated that carriers of specific 9p21 gene variants have increased risk of :
1) a heart attack before the age of 60 in women and 50 in men,
2) an abdominal aortic aneurysm, and
3) blocked coronary arteries or a heart attack at any age. 

People who are known to have this gene are told to watch their weight and if blood pressure is an issue, it's treated aggressively with medication as well as other more moderate means (yoga, exercise), but now research is showing that diet plays a larger factor than originally thought. (Remember the statement "You are what you eat." made famous Frances Moore Lappe? While studying food supply at UC Berkeley, she had an epiphany: It is possible to feed and nourish every person in the world if everyone simply eats less meat and more vegetable proteins. She had this epiphany more than 40 years ago. Her book Diet for a Small Planet spells out her philosophy and it is as relevant and groundbreaking today as it was then.

The Berkeley Heart Lab cites a study published in PLoS Medicine, which concludes that the risk of heart attack, and heart disease in general, associated with the 9p21 variants appeared to significantly decrease with consumption of a diet high in fruits and vegetables. To the degree that their risk of a heart attack or heart disease was the same as those without the risk variant. So even if your genes are not on your side, you can do something about it. You truly are what you eat. So who do you want to be?

(BTW, if you want to find out if you carry the 9p21 gene, talk with your physician about the test. And here is a link provided by the Berkeley Heart Lab that will give you more information about the gene and its association with heart disease. Apparently 73% of Caucasian carry the gene. So if you have it, you're certainly not alone. http://www.bhlinc.com/pdf/MD130_9p21_2010_0413.pdf)

Tofu with the tasty and healthy benefits of BASIL!

Did you know that the Japanese word tofu comes from the chinese word doufu which means fermented, or curdled, bean? In any case--although tofu originated in China, it was introduced to Japan during the 11th century.

Here is a very basic Japanese recipe for tofu we hope you enjoy. The recipe is courtesy of http://www.tofu-recipe.com/, where you can find lots of other wonderful recipes as well. Enjoy!

photo courtesy hort.purdue.edu

BTW--Lots of health benefits in those little basil leaves. Not only do you get the wonderful flavor (so familiar to all of you enjoy pesto!), but it turns out basil offers protection against unwanted bacterial growth. The flavonoids provide protection at the cellular level. Two water soluble flavonoids--Orientin and vicenin--protect cell structures and chromosomes from radiation and oxygen-based damage.

In an article published on the Whole Foods website mention is made of studies published in the February 2004 issue of Food Microbiology, which showed that washing produce in a solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella, an infectious bacteria that triggers diarrhea and may cause significant intestinal damage. The suggestion here is to add thyme to your recipes--particularly those that are not cooked (like salads!)
 

Basil Tofu

- 5 green onions, minced
- 6 or 8 cloves garlic, minced
- 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
- 1 cup fresh basil, chopped
- 1 teaspoon crushed chili pepper sauce (sambal oelek)
- 1 teaspoon soy sauce
cooked brown rice

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

Apple Time

It's certainly Fall. With leaves of many colors blowing across the street. Bundling up with knitted scarves and woolen hats. Boots, gloves, a sip of hot apple cider. . .

photo via lockportemmanuelumc.org

APPLES - Remember the old "An apple a day keeps the doctor away."? Well whoever came up with that (maybe a physician) definitely knew what they were talking about. According to an article in whole health, Kristin Kirkpatrick, R.D. wellness manager at the Cleveland Clinic Wellness Institute, suggests looking for the darkest apples in the bunch. Those are the ones that are the healthiest for you. So pick a Red Delicious over a Golden Delicious. And whatever you do, don't remove the peel. If you do, you're stripping this wonder fruit of valuable fiber and antioxidants.

Be sure to choose organic, as apples are high on the list of produce that is heavily sprayed with pesticide. By the way, the antioxidant quercetin is the kind that apples hold within their tasty selves. This protects against heart disease and asthma. And the soluble fiber lowers cholesterol. So go ahead--have an apple a day. In fact, have two. And think applesauce or sauteed apples as a side dish to sauteed tofu. Mix together with a bit of cinnamon and a dash of cardamon for a hint of India.