soy flour question

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The low carb breads on the market are still raising my blood sugar too
much.
I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

It is possible to live without bread.

"Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The low carb breads on the market are still raising my blood sugar too

much.

Quoted message said:

I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

Quoted message said:

I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The bad
soy taste disappears once the soy is heated beyond a certain temperature
and time, and then it tastes great. Otherwise soy flour is unpalatable.
You will need to experiment with it. I can't give you temperatures and
times but the cooking I've done with it has not proven to be too
technical for almost unvarying success.

Cookies and pancakes are not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Uncle Enrico" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The bad
soy taste disappears once the soy is heated beyond a certain temperature
and time, and then it tastes great. Otherwise soy flour is unpalatable.
You will need to experiment with it. I can't give you temperatures and
times but the cooking I've done with it has not proven to be too technical
for almost unvarying success.

so you would use soy flour for a pie crust?

--

dear mr. bush,
http://www.michaelmoore.com/words/index.php?id=4924#mistake

"Uncle Enrico" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I doubt there is any significant difference in the amount of soy
flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber,
5
g net

The biggest problem with soy flour is that it has a strong
undesirable
taste, which limits how much you can use in a recipe.

I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The
bad soy taste disappears once the soy is heated beyond a certain
temperature and time, and then it tastes great. Otherwise soy flour
is unpalatable. You will need to experiment with it. I can't give you
temperatures and times but the cooking I've done with it has not
proven to be too technical for almost unvarying success.

Pie crust is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"rosie read n' post" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

so you would use soy flour for a pie crust?

--

dear mr. bush,
http://www.michaelmoore.com/words/index.php?id=4924#mistake

"Uncle Enrico" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The bad
soy taste disappears once the soy is heated beyond a certain temperature
and time, and then it tastes great. Otherwise soy flour is unpalatable.
You will need to experiment with it. I can't give you temperatures and
times but the cooking I've done with it has not proven to be too
technical for almost unvarying success.

I noticed a couple of times on George Stella's show (Low carb and Lovin'
It!), he adds Splenda to Soy flour to "reduce the bitter taste."

Anybody tried that?

Steve

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

When making bread out of soy flour, Blaine Jelus from "Blaine's Low-carb
Kitchen puts a teaspoon or so of onion powder in the recipe to take the
"bite" out of the soy.

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It is possible to live without bread.

"Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The low carb breads on the market are still raising my blood sugar too

much.

Quoted message said:

I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a

certain

Quoted message said:

Quoted message said:

amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

Mary said:

The low carb breads on the market are still raising my blood sugar too much.
I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

Soy is not real food:

http://www.whale.to/a/soy2.html

Myths & Truths About Soy

by The Weston A. Price Foundation

http://www.fact-ltd.org/soyhype.html

We are including this article here because our main concern with soy is

that it inhibits enzymatic function which is vital to health. As Leo
Roy, M.D. has written: "Enzymes are carpenters which build the
structures of all cells. Almost all restoring and normalizing of body
chemistry is activated and accomplished by, and is the specific
function of, enzymes. There is no effective or complete health
restoration without the presence and action of the essential enzymes
and enzyme systems."

Following are addition complications from soy:

Myth: Soy estrogens (isoflavones) are good for you.

Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary
levels, they can prevent ovulation and stimulate the growth of cancer
cells. Eating as little as 30 grams (about 4 tablespoons) of soy per
day can result in hypothyroidism with symptoms of lethargy,
constipation, weight gain and fatigue.

Myth: Soy foods are safe and beneficial for women to use in their
postmenopausal years.

Truth: Soy foods can stimulate the growth of estrogen-dependent tumors
and cause thyroid problems. Low thyroid function is associated with
difficulties in menopause.

Myth: Phytoestrogens in soy foods can enhance mental ability.

Truth: A recent study found that women with the highest levels of
estrogen in their blood had the lowest levels of cognitive function. In

Japanese Americans tofu consumption in mid-life is associated with the
occurrence of Alzheimer's disease in later life.

Myth: Asians consume large amounts of soy foods.

Truth: Average consumption of soy foods in Japan and China is 10 grams
(about 2 teaspoons) per day. Asians consume soy foods in small amounts
as a condiment, and not as a replacement for animal foods.

Myth: Modern soy foods confer the same health benefits as traditionally

fermented soy foods.

Truth: Most modern soy foods are not fermented to neutralize toxins in
soybeans, and are processed in a way that denatures proteins and
increases levels of carcinogens.

Myth: Soy foods provide complete protein.

Truth: Like all legumes, soy beans are deficient in sulfur-containing
amino acids methionine and cystine. In addition, modern processing
denatures fragile lysine.

Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.

Truth: The compound that resembles vitamin B12 in soy cannot be used by

the human body; in fact, soy foods cause the body to require more B12.

Myth: Soy formula is safe for infants.

Truth: Soy foods contain trypsin inhibitors that inhibit protein
digestion and affect pancreatic function. In test animals, diets high
in trypsin inhibitors led to stunted growth and pancreatic disorders.
Soy foods increase the body's requirement for vitamin D, needed for
strong bones and normal growth. Phytic acid in soy foods results in
reduced bioavailabilty of iron and zinc which are required for the
health and development of the brain and nervous system. Soy also lacks
cholesterol, likewise essential for the development of the brain and
nervous system. Megadoses of phytoestrogens in soy formula have been
implicated in the current trend toward increasingly premature sexual
development in girls and delayed or retarded sexual development in
boys.

Myth: Soy foods can prevent osteoporosis.

Truth: Soy foods can cause deficiencies in calcium and vitamin D, both
needed for healthy bones. Calcium from bone broths and vitamin D from
seafood, lard and organ meats prevent osteoporosis in Asian countries
not soy foods.

Myth: Modern soy foods protect against many types of cancer.

Truth: A British government report concluded that there is little
evidence that soy foods protect against breast cancer or any other
forms of cancer. In, fact, soy foods may result in an increased risk of

cancer.

Myth: Soy foods protect against heart disease.

Truth: In some people, consumption of soy foods will lower cholesterol,

but there is no evidence that lowering cholesterol improves one's risk
of having heart disease.

Myth: Soy isoflavones and soy protein isolate have GRAS (Generally
Recognized as Safe) status.

Truth: Archer Daniels Midland (ADM) recently withdrew its application
to the FDA for GRAS status for soy isoflavones following an outpouring
of protest from the scientific community. The FDA never approved GRAS
status for soy protein isolate because of concern regarding the
presence of toxins and carcinogens in processed soy.

Myth: Soy foods are good for your sex life.

Truth: Numerous animal studies show that soy foods cause infertility in

animals. Soy consumption enhances hair growth in middle-aged men,
indicating lowered testosterone levels. Japanese housewives feed tofu
to their husbands frequently when they want to reduce his virility.

Myth: Soy beans are good for the environment.

Truth: Most soy beans grown in the US are genetically engineered to
allow farmers to use large amounts of herbicides.

Myth: Soy beans are good for developing nations.

This information was obtained from the Weston A. Price Foundation,
which is is a non-profit, tax exempt charity founded to disseminate the

research of Dr. Weston Price, whose studies of non-industrialized
peoples established the parameters of human health. Dr. Price's
research demonstrated that humans achieve perfect form and perfect
health when they consume nutrient dense foods, i.e., whole, unprocessed

foods indigenous to their environemt. The Weston A. Price Foundation is

the leading authority in the nutrition field. It is now in the process
of expanding its influence by adding chapters around the country and
seeking new members. If you are interested in additional information or

want to participate, you can contact:

The Weston A. Price Foundation

PMB 106-380, 4200 Wisconsin Avenue, NW,

Washington, D.C. 20016

202-333-HEAL

website: www.WestonAPrice.org

***

TC

"Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The low carb breads on the market are still raising my blood sugar too

much.

Quoted message said:

I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

1/4 cup soy flour, stirred: 9g carb, 4g fiber, net = 5g I think it's not
sifted, but stirred.

I use it mixed with white flour for breading, I find adding extra seasonings
helps with the taste. Baked goods still seem kind of flat to me, though.

--
No Husband Has Ever Been Shot While Doing The Dishes

White flour is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"None Given" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The low carb breads on the market are still raising my blood sugar too

much.

Quoted message said:

I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

1/4 cup soy flour, stirred: 9g carb, 4g fiber, net = 5g I think it's not
sifted, but stirred.

I use it mixed with white flour for breading, I find adding extra
seasonings
helps with the taste. Baked goods still seem kind of flat to me, though.

--
No Husband Has Ever Been Shot While Doing The Dishes

JC Der Koenig said:

Cookies and pancakes are not low carb.

The consistency of your negative misinformation is stunning, J.C.

The pancakes are made with a whole egg, firm tofu, soy flour (1/4 cup--5
gr. net carb) and Hoods' dairy beverage (3 gr. carb per cup) or low carb
soy milk.

Buzz it in a food processor with fresh or frozen blueberries and Splenda
or vanilla, cinnamon and Splenda. Cook covered over low low heat until
done.

Serve with no sugar syrup, or better yet, top with buzzed blueberries
and a little Hoods or low carb soy milk.

The cookies are small, and made with Splenda and canola oil or butter
and don't amount to more than about 5 grams of net carb. I eat just 3
small ones and suffer no spikes.

Uncle Enrico said:

Buzz it in a food processor with fresh or frozen blueberries and Splenda
or vanilla, cinnamon and Splenda. Cook covered over low low heat until
done.

PS you gotta flip the cakes once.

Cookies and pancakes are not low carb.

--
You take stupid to a new level. -- MFW

"Uncle Enrico" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JC Der Koenig said:

Cookies and pancakes are not low carb.

The consistency of your negative misinformation is stunning, J.C.

The pancakes are made with a whole egg, firm tofu, soy flour (1/4 cup--5
gr. net carb) and Hoods' dairy beverage (3 gr. carb per cup) or low carb
soy milk.

Buzz it in a food processor with fresh or frozen blueberries and Splenda
or vanilla, cinnamon and Splenda. Cook covered over low low heat until
done.

Serve with no sugar syrup, or better yet, top with buzzed blueberries and
a little Hoods or low carb soy milk.

The cookies are small, and made with Splenda and canola oil or butter and
don't amount to more than about 5 grams of net carb. I eat just 3 small
ones and suffer no spikes.

JC is not intelligent.

In news:[email hidden],
JC Der Koenig <[email hidden]> stated
| Cookies and pancakes are not low carb.
|
|
|