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Features

New cookbook features soy

[FEB. 1, 2003]  URBANA -- A new cookbook presents the many ways textured soy protein can be used as a healthy and delicious ingredient in the average American kitchen. The illustrated, full-color publication from the Illinois Center for Soy Foods at the University of Illinois is entitled "Textured Vegetable Protein in the American Kitchen." It is the second in an ongoing series of soy foods cookbooks.

"Textured soy protein can best be looked at as a typically American soy food," said Barbara Klein, editor of the book and co-director of the soy foods center. "It is a quick-cooking food with the texture and nutritional value of meat. It can serve as a valuable addition to the kitchens of people who are looking for a quick and inexpensive source of protein and a way to cut back on fat in their diets."

Textured soy protein is generally made from whole or defatted soybeans that have been texturized and then ground into granules or chunks of varying sizes. Consumers can buy this product under a variety of names -- textured soy protein, textured vegetable protein, textured soy flour, TSP (a registered trademark of PMS Foods LP), and TVP (a registered trademark of Archer Daniels Midland Company). For simplicity, the term "TVP" was used in the cookbook.

"TVP provides a complete protein that includes all the essential amino acids," Klein said. "It is virtually fat-free and has no cholesterol. It is also very low in sodium and high in dietary fiber. TVP also retains soy's isoflavones, which are special components in soy that contribute to its ability to prevent disease."

Klein notes that this new book fits well with the goal of the center, which is to encourage consumers in the U.S. to eat more healthy products made from soy.

"With this book, we hope to inspire a broad range of people to use and enjoy this American soy food," Klein said. "We show step-by-step how average consumers can cook with TSP and still enjoy the same tastes and textures that they have grown up with."

The book contains a wide range of tasty recipes ranging from appetizers to desserts, as well as many appealing entrees. All the recipes were developed by Cheryl Sullivan, M.A., R.D., and extensively tested by the staff at the center.

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"With this new cookbook, we can show everyone just how easily this healthy ingredient can be added to the kinds of foods that all of us are used to eating," Klein said. "TSP is especially adaptable for use in many of our favorite comfort foods, such as chili, meatloaf and calzones. We also have recipes for everything from carrot bread to cookies. And, most importantly, it all tastes good."

She points out that adding TSP to the diet also represents an easy way to gain the many health benefits from soy protein. The U.S. Food and Drug Administration has recently approved a health claim for soy foods that acknowledged the connection between consuming soy and decreasing the chance of developing cardiovascular disease.

"Extensive research has confirmed that eating 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease," Klein said. "This fact provides another example of how using TSP and other soy foods can add affordable, flavorful and healthful components to the diet."

The cookbook was designed in an easy-to-use format, with a spiral binding that allows it to lie flat for efficient use in the kitchen. Nutritional information, including calorie, fat, carbohydrate and protein counts, is provided for each recipe. It also contains helpful general information on buying, storing and efficiently using TSP.

The book can be ordered at a price of $15 per copy by calling toll-free (800)345-6087. Additional information, sample recipes and an online order form for the cookbook and the other title in the series, "Tofu in the American Kitchen," are also available on the Web at www.soyfoodsillinois.uiuc.edu.

[University of Illinois news release]

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CICBC blood drive Monday
at new paramedics' building

Schedule and locations for 2003 announced

[JAN. 31, 2003]  Blood supplies across the nation are critical. In some areas, there is less than a one-day supply. Fortunately, thanks to the dedicated donors in central Illinois, these tremendous shortages have not yet touched our hospitals. However, the blood supply is a resource that must be renewed. Every three seconds someone needs a blood transfusion of some kind. To accommodate this constant usage, community members must continually help replenish the supply. Since a donor can donate whole blood only every eight weeks, Central Illinois Community Blood Center needs community members to come forward and help with this lifesaving effort.

Central Illinois Community Blood Center provides all of the blood and blood products for 12 area hospitals, including those in Lincoln, Hopedale and Springfield. No other organization provides blood in these hospitals. CICBC is a community-based blood center whose mission is to provide a safe and adequate blood supply for patients in local hospitals in a cost-effective manner.

When you donate blood through CICBC, you help to keep a safe and adequate blood supply for your community. You also help keep local medical costs under control. Regularly scheduled blood drives are on the first Monday of each month (except Labor Day). (See 2003 schedule below.)

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Please help by donating blood on Monday, Feb. 3, from noon until 6 p.m. at the Logan County Paramedic Association building, 1300 N. Postville Road.

CICBC will also bring its automated double red cell machine, and if donors are interested in platelet apheresis, information will be available. If there is enough interest, CICBC will bring apheresis machines to Lincoln.

CICBC also provides other services for the communities served, such as therapeutic phlebotomy at no charge for patients with hereditary hemochromatosis.

For more information, call Terry Bell at 753-1530.

[CICBC press release]

• Feb. 3, noon-6 p.m., at Logan County Paramedic Association building

• March 3, noon-6 p.m., at Logan County Paramedic Association building

• March 12, hours and location to be announced

• April 7, noon-6 p.m., at Logan County Paramedic Association building

• April 11, at Lincoln Community High School

• May 5, noon-6 p.m., at Logan County Paramedic Association building

• May 14, hours and location to be announced

• June 2, noon-6 p.m., at Logan County Paramedic Association building

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• July 7, noon-6 p.m., at Logan County Paramedic Association building

• July 15, hours and location to be announced

• Aug. 4, noon-6 p.m., at Logan County Paramedic Association building

• Sept. 8, noon-6 p.m., at Logan County Paramedic Association building

• Sept. 24, hours and location to be announced

• Oct. 6, noon-6 p.m., at Logan County Paramedic Association building

• Nov. 3, noon-6 p.m., at Logan County Paramedic Association building

• Nov. 12, hours and location to be announced

• Dec. 1, noon-6 p.m., at Logan County Paramedic Association building

The Rural Health Partnership has announced the schedule for its mobile health unit for 2002.

For more information on the mobile health unit schedule and services, contact Dayle Eldredge at (217) 732-2161, Ext. 409.

Community resource list

This family resource list to save and use is provided by the Healthy Communities Partnership and the Healthy Families Task Force, 732-2161, Ext. 409.         

(updated 2-15-02)

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