Many of us do not get enough omega-3 fatty acids in our diet.  Certain fish like salmon, mackerel, halibut, lake trout, and albacore tuna are good sources of omega-3 fatty acids.  However, it can get boring simply eating your fish fried, baked, or broiled.  Sometimes, it is fun to spice things up a bit.  Our Revival Soy Salmon Fiesta is a great way to enjoy salmon or your favorite omega-3-rich fish.
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One of the most discussed issues of dietary soy consumption and human health over the years has been thyroid function. Animal and cell culture studies on soy and thyroid function reported that soy isoflavones inhibit the activity of enzymes involved in the production of thyroid hormones [1 – 3].  However, animal and lab cell culture studies are often very different than human consumption. Despite this enzyme inhibition, consumption of soy isoflavones does not appear to actually alter thyroid function since the thyroid hormones and the thyroid gland were unaffected in rats [2, 3].

Studies on soy and thyroid health in human subjects confirmed the findings reported in the animal studies regarding the lack of any effect of dietary soy on thyroid function [4, 5].  Despite this, the concern over soy consumption and thyroid function has persisted. This appears to be due to the fact that many of the human clinical trials have been of short duration, and several internet groups selling anti-soy books have failed or refused to report the newer human studies.

A new human clinical trial addressed this issue by examining thyroid function in postmenopausal women taking a soy isoflavone supplement (54 milligrams of genistein) daily for 3 years [6].  For this study, blood levels of thyroid hormones and thyroid auto-antibodies were assessed in 40 women taking genistein daily and 37 women taking a placebo capsule Read More »

The weather is getting cooler, the leaves are changing, and you might be craving something sweet, so why not try our Pumpkin Spice and Everything Nice soy shake recipe.  It’s a great way to enjoy a cool fall day!

Ingredients:

• 1 packet of Revival Vanilla Pleasure™ Shake mix
• 1 1/2 cups cold skim milk
• 2 tbsp canned pumpkin
• 1 tbsp brown sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

Directions: Combine ingredients in blender and blend until smooth. Serve cold or heat in a microwave-safe container for 2 minutes on high to serve hot. Top with whipped cream for garnish (optional). For a lighter version use our sucralose or unsweetened shake. Just be sure to add your own choice & amount of sweetener if using our Unsweetened Vanilla Pleasure drink mix.

Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products are a great way obtain the nutritional benefits of soy.*

Do you like blueberry muffins?  If you do, this recipe is a delicious and satisfying start to any morning!

Streusel Topping:

• 1/3 cup all purpose flour
• 2 tbsp packed brown sugar
• 2 tbsp firm margarine or butter
• 1/8 tsp cinnamon
• 1 bag Revival Oh My! Apple Pie! baked soy protein chips

Directions: Mix all ingredients for topping in a small bowl with a fork or hands until crumbly.  Set aside.

Muffin Ingredients:

• 3/4 cup butter
• 1 cup sugar
• 3/4 cup milk
• 1 egg
• 1 1/2 cups sifted all purpose flour
• 1 pkg Revival Blueberry Blush Unsweetened soy protein drink mix
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 tbsp all purpose flour

Directions: Pre-heat oven to 400 oF.  Cream butter and sugar.  Add milk and egg and beat until smooth.  Sift together the flour, Revival Blueberry Blush soy protein drink mix, baking powder and salt.  Add to creamed mixture.  Mix until moistened.  Toss blueberries with 1 tablespoon flour and fold into batter.  Fill a well greased muffin pan 2/3 full with the batter.  Sprinkle each muffin with about 2 teaspoons of the streusel topping mixture.  Bake 20 – 25 minutes or until golden brown.

Enjoy with your favorite morning beverage!

Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products are a great way obtain the nutritional benefits of soy.*

Each year since 1994, the United Soybean Board has published the results of an annual survey conducted to assess consumers beliefs and behaviors regarding nutrition.  This survey, Consumer Attitudes about Nutrition, also includes information on consumer attitudes about soy.  I wanted to take this opportunity to share some of these survey results.

Perceptions on Soyfoods and Health: According to the 2010 survey, 84% of consumers rate soy products as healthy.  This is similar to survey results collected since 2007 with 84-85% of consumers rating soy products as healthy each year.  While this is a substantial increase compared to 10 years ago, the current steady level over the last few years suggests that more can be done to increase the awareness of soy’s benefits.  According to the 2010 survey, consumers link soy to being good for the reduction of heart disease risk (FDA heart health claim for soy) (25% of consumers), being low in fat (17%), being a good source of protein (16%), and being ‘good for you’ (14%).

Learning About Soy: Another part of this survey asked consumers how they learned about the benefits of soy.  Not unexpectedly, the most common source of soy information cited was television news (47% of consumers).  Internet news was the second most common source of news on soy (44%) followed closely be magazines, family & friends, and newspapers.  The number of consumers getting information from these sources increased in every instance compared to 8 years ago with the exception of magazines, which decreased.  This nearly across-the-board increase suggests that information about soy is more widely available.  Interestingly, one of the lowest sources of information about soy is the health professional.  Only 17% of consumers learn about soy from their doctors, which is only 5% higher than in 1994.

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Every now and then we are asked, “How does Revival contain so much more isoflavones than other soy foods?”

The answer is simple; we go to where the isoflavones are — the center of the soybean (called the hypocotyl). Isoflavones surround and may protect the soybean’s DNA right at its heart.

Our patented natural concentration process allows us to blend this isoflavone-rich portion with a separate protein-rich portion, yielding a final product rich in both soy protein and soy isoflavones. This combination provides the naturally concentrated advantages of Revival Soy without the need for chemical concentration. Because of our natural process, each Revival bar or shake contains about 160 milligrams of soy isoflavones, consisting of about 63 milligrams of genistein, 63 milligrams of daidzein, and 34 milligrams of glycitein.

Revival’s patented, natural concentration means just 1 Revival bar or shake contains the amount of soy isoflavones found in about 6 cups of a typical soymilk — without the soy taste and up to 90% less fat.  The idea of drinking ~6 cups of soymilk with all the extra fat and calories doesn’t sound very appealing to most people.

Start enjoying the nutritional benefits of soy with Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products.*

Chicken and Soy Parmesan

Ingredients

• 4 Chicken Breasts – Sliced in half lengthwise
• 12 ounces Revival Soy® Thin Spaghetti pasta
• Extra Virgin Olive Oil
• 27 ounces Tomato Sauce – no sugar added
• 8 slices Mozzarella Cheese (½ oz. each)

Italian Breading (made with Revival Soy®)

• 1 packet Revival Soy® Plain Soy Shake
• ¼ cup Whole Wheat Flour
• 2 tbsp Grated Parmesan Cheese
• 1 tsp Dry Basil
• ½ tsp Dry Oregano
• ½ tsp Garlic Salt
• ½ tsp Salt
• ½ tsp Black Pepper

Directions

• Prepare the Italian breading by mixing the ingredients together.
• Dip the chicken breast in the breading and allow it to sit in the refrigerator covered for 5 minutes.  Dip the chicken breasts again and repeat the process an additional time for a total of three dips. Heat a nonstick pan to a medium heat and add a few tablespoons of olive oil. Pan-fry the chicken breast on both sides until golden brown. Portion 1 tbsp of tomato sauce over the chicken breast and top with a slice of mozzarella cheese. Bake in a 350° oven until the cheese is golden brown.
• Bring water to a boil and add 12 ounces of pasta. Cook pasta until al dente.
• Place pasta on plate, add remainder of tomato sauce, add chicken and serve.

I hope you enjoy this as much as I do!

Start enjoying the benefits of soy with Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products.*

Soy protein is easily digested and provides all the essential amino acids needed to meet our nutritional requirements when eaten at levels that meet the USDA protein recommendations. Unlike some other sources of high quality protein, soy protein is low in saturated fat and cholesterol making it an excellent dietary source of protein.  There is a wide variety of soyfoods, which makes it easy to add to your diet.  If you aren’t already enjoying soy’s nutritional benefits, now is a good time to consider adding soy to your diet.  Some common types of soy foods include:

• Edamame.  Soybeans harvested when the beans are still green and sweet tasting.  These can be served as a snack or a main vegetable dish. They are high in protein and fiber and contain no cholesterol.
• Miso. A smooth paste, miso is made from soybeans and a grain such as rice, plus salt and a mold culture, and then aged one to three years. The Japanese make miso soup and use it to flavor a variety of foods.
• Natto.  Natto is made of fermented, cooked whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups, and is used with vegetables.
• Soymilk.  Soybeans, soaked, ground fine and strained, produce fluid called soybean milk, which is a good substitute for cow’s milk. Soymilk is an excellent source of high quality protein and B-vitamins.
• Soynuts. Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavors, including chocolate-covered. High in protein and isoflavones, soynuts are similar in texture and flavor to peanuts.
• Tempeh. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavor. Tempeh can be marinated and grilled and added to soups, casseroles, or chili.
• Tofu.  Tofu (or soybean curd) is a soft cheese-like food made by intentionally curdling soymilk. Tofu readily absorbs the flavors of the other ingredients with which it is cooked. It is available in different degrees of firmness, is rich in high-quality protein and B-vitamins, and is low in sodium.

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According to the USDA Food Guide Pyramid, most of us need 2-3 servings from the Meat & Beans group each day.  While meat is an excellent source of protein, many types of meat are high in the less healthy saturated fats.  Therefore, for many of us, obtaining our daily amount of protein means consuming different types of protein-rich foods, including meats, eggs, and various vegetable sources of protein. Unfortunately, many of the plant proteins do not provide adequate amounts of all the essential amino acids and are therefore considered to be “incomplete” proteins.
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Menopause hot flashes and night sweats are a normal part of aging, but can cause discomfort for many years for many women. In general, menopause help is discussed in terms of reductions in hot flashes, since they are the most common discomfort.

Research has shown that different populations often experience different hot flash rates. In a Japanese study, only 24% of perimenopausal women and 29% of postmenopausal women experienced hot flashes (Medical Reference 1). Studies in China have reported that less than 25% of postmenopausal women endured hot flashes (Medical References 2-4). In contrast, it has been reported that approximately 40-90% of U.S. women experience uncomfortable hot flashes (Medical Reference 5-10). It has been suggested that dietary differences, including soy protein consumption, may be partly responsible for the fewer menopause hot flashes observed in Eastern and Asian countries.

Many studies have been conducted to determine the effectiveness of soy protein products for menopause hot flash reduction (Medical References 11-13). The results of these studies are considerably varied with menopause hot flash reduction improved from approximately 20-70% from the beginning of the study. On average soy protein products appear to provide menopause help by reducing hot flashes by about 45% on average. Additionally, some of these studies reported that consumption of soy protein products helped improve overall menopause discomfort scores and quality of life (Medical References 14, 15). Other studies have reported that soy isoflavones, the phytonutrient substances found in soy, may help reduce hot flashes and provide overall menopause comfort (Medical References 15-19). There is no consensus regarding whether a specific group of women receive greater menopause hot flash reduction, or if different amounts provide different effectiveness; however, there is some evidence that women who endure more than 5 hot flashes per day receive the greatest menopause help from soy (Medical Reference 12) and that higher amounts of soy protein may provide additional menopause hot flash reduction (Medical Reference 20). In some studies these reductions were not always significantly different from the placebo control group. Overall these studies suggest that the addition of soy protein products to the diet may provide natural hot flash help.

Delicious soy protein products include soy bars, soy shakes, soy nuts, soy protein chips, and soy pastas. Soy protein products provide an easy and convenient way to incorporate soy into your diet for menopause help.

Start reducing hot flashes now with Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products.*

References

1. Melby MK. Vasomotory symptom prevalence and language of menopause in Japan. Menopause 2005; 12:250-257.
2. Shea JL. Parsing the ageing Asian woman: symptom results from the China Study of Midlife Women. Maturitas 2006; EPub ahead of print; doi: 10.1016/j.maturitas.2005.12.010
3. Chim H, Tan BH, Ang CC, Chew EM, Chong YS, Saw SM. The prevalence of menopausal symptoms in a community in Singapore. Maturitas 2002; 41:275-282.
4. Haines CJ, Chung TKH, Leung DHY. A prospective study of the frequency of acute menopause symptoms in Hong Kong Chinese women. Maturitas 1994; 18:175-181.
5. Gold EB, Sternfeld B, Kelsey JL, Brown C, Mouton C, Reame N, Salamone L, Stellato R. Relation of demographic and lifestyle factors to symptoms in multi-racial/ethnic population of women 40-55 years of age. American Journal of Epidemiology 2000; 152:463-473.
6. Xu J, Bartoces M, Neale AV, Dailey RK, Northrup J, Schwartz KL. Natural history of menopause symptoms in primary care patients: a MetroNet Study. Journal of the American Board of Family Pract 2005; 18:374-382
7. Randolph Jr. JF, Sowers MF, Bondarenko I, Gold EB, Greendale GA, Bromberger JT, Brockwell SE, Matthews KA. The relationship of longitudinal change in reproductive hormones and vasomotor symptoms during the menopausal transition. Journal of Clinical Endocrinology & Metabolism 2005: 90:6106-6112.
8. Whiteman MK, Staropoli CA, Langenbert PW, McCarter RJ, Kjerulff KH, Flaws JA. Smoking, body mass, and hot flashes in midlife women. Obstetrics & Gynecology 2003; 101:264-272.
9. Barnabei VM, Grady D, Stovall DW, Cauley JA, Lin F, Stuenkel CA, Stefanick ML, Pickar JH. Menopausal symptoms in older women and the effects of treatment with hormone therapy. Obstetrics & Gynecology 2002; 100:1209-1218.
10. Feldman BM, Voda A, Gronseth E. The prevalence of hot flash and associated variables among perimenopausal women. Res Nurs Health 1985; 8:261-268.
11. Kronenbert F, Fugh-Berman A. Complementary and alternative medicine for menopausal symptoms: a review of randomized, controlled trials. Annals of Internal Medicine 2002; 137:805-813.
12. Messina M, Hughes C. Efficacy of soyfoods and soybean isoflavone supplements for alleviating menopausal symptoms is positively related to initial hot flush frequency. Journal of Medicinal Food 2003; 6:1-11.
13. Huntley AL, Ernst E. Soy for the treatment of perimenopausal symptoms – a systematic review. Maturitas 2004; 47:1-9.
14. Dupree K, Basaria S, Ojumu A, Bruno TW, John M, Wisniewski A, Dobs AS. Effects of Soy on Quality of Life in Post-Menopausal Women. The Endocrine Society Annual Meeting 2005, San Diego, CA, June 4 – 7 (Abstract).
15. Han KK, Soares JM, Haidar MA, de Lima GR, Baracat EC. Benefits of soy isoflavone therapeutic regimen on menopausal symptoms. Obstet Gynecol. 2002;99:389-394.
16. Scambia G, Mango D, Signorile PG, Anselmi-Angeli RA, Palena C, Gallo D, Bombardelli E, Morazzoni P, Riva A, Mancuso S. Clinical effects of a standardized soy extract in postmenopausal women: a pilot study. Menopause. 2000;7:105-111.
17. Faure ED, Chantre P, Mares P. Effects of a standardized soy extract on hot flushes: a multicenter, double-blind, randomized, placebo-controlled study. Menopause. 9:329-334.
18. Crisafulli A, Marini H, Bitto A, Altavilla D, Squadrito G, Romeo A, Adamo EB, Marini R, D’Anna R, Corrado F, Bartolone S, Frisina N, Squadrito F. Effects of genistein on hot flushes in early postmenopausal women: a randomized, double-blind EPT- and placebo-controlled study. Menopause. 2004;11:400-404.
19. Nahas EP, Neto JN, de Luca L, Traiman P, Pontes A, Dalben I. Benefits of soy germ isoflavones in postmenopausal women with contraindication for conventional hormone replacement therapy. Maturitas. 2004:48:372-380.
20. Jou HJ, Ling PY, Wu SC. Comparison of 70 mg and 35 mg isoflavone soya supplement for menopause symptoms. Intl J Gynecol Obstet 2005; (In Press)