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Anticancer Potential of Sweet Potato Proteins
Annex 3 provides a very limited table of the nutrient content of foods that are known to be quite widely used in developing countries. Sago has low protein content. In the past few years, we've discovered that chemo frequently causes secondary cancers, can actually FEED tumors, and that chemo traumatizes the brain for years. And the results were amazing. Eijkman cured the natives by feeding them brown rice, discovering that food can cure disease.

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And, one day, perhaps, even off the planet, as NASA has chosen it for space missions. One of the healthiest and cheapest. If you look at a graph of affordability versus nutrition, you can see that the healthiest foods, like dark green leafy vegetables, may also be among the cheapest. And the highest nutrient-rich food scores per dollar were obtained for sweet potatoes. In , a unique protein was discovered in sweet potatoes. It was originally tested against leukemia cells, and appears to suppress the growth of leukemia cells in a petri dish.

But, how would a sweet potato protein ever get into our bloodstream? As soon as most proteins hit our stomach, they start getting digested. So, they tried sweet potato protein against tongue cancer. Sweet potato constituents certainly come in contact with our mouth.

Tongue cancer is often treated with chemo. So, most recently it was tried on colorectal cancer cells, one of our most common and deadly cancers. Normally, we just surgically remove the colon. But, that only works in the early stages, since there are often micrometastases outside the colon that can subsequently lead to cancer recurrence and death. Please consider volunteering to help out on the site. Images thanks to chefkeem via Pixabay. You may republish this material online or in print under our Creative Commons licence.

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Sweet potatoes are one of my favorite snacks. During the harsh Boston winters, I used to put two freshly microwaved sweet potatoes in my coat pockets as natural hand-warmers. And then when they cooled down, my hand warmers became instant healthy snacks!

What other vegetables might contain cancer-fighting properties? See 1 Anticancer Vegetable. Are sweet potatoes best steamed?

Should we eat the skin? Find out in my next video: By subscribing, you will automatically receive the latest videos emailed to you or downloaded to your computer or portable device. Select the subscription method below that best fits your lifestyle. Copy the address found in the box above and paste into your favorite podcast application or news reader.

Subscribe to Videos Discuss. Despite the range of options, tofu products can be split into two main categories: Tofu production also creates important by-products that are used in various cuisines. Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into four main varieties: Fresh tofu is usually sold completely immersed in water to maintain its moisture content and freshness, and to retard bacterial growth.

Soy milk is mixed with seawater , or saline water made with sea salt , so that it curdles. Freshly made sun-dubu is eaten boiled with little or no seasoning. Manufactured sundubu is usually sold in tubes. It's normally coagulated at the restaurant into a serving container.

Many home cooks coagulate it with agar. It is undrained, unpressed tofu that contains a high moisture content. This is a type of soft tofu with an very high moisture content. Because it is difficult to pick up with chopsticks , it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions , dried shrimp , soy sauce or chilli sauce , douhua is a popular breakfast dish across China.

In Malaysia, douhua is usually served warm with white or dark palm sugar syrup, or served cold with longans. Some variation exists among soft tofus. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for its earthy "black bean taste".

Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard.

The skin of this form of tofu retains the pattern of the muslin used to drain it and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks. These types of firm tofu are produced with seawater instead of nigari magnesium chloride , or using concentrated soy milk.

Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas. When sliced thinly this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it.

Western firm tofu is milled and reformed after pressing. Su ji is a more common type of unflavored, extra-firm tofu. It cannot be crumbled and has a more rubbery texture.

Many forms of processed tofu exist. Some processing techniques probably [ citation needed ] originate before the days of refrigeration from the need to preserve tofu, or to increase its shelf life. Other production techniques are employed to create tofus with different textures and flavors. During freezing, the ice crystals puncture cell walls and facilitate the release of free and bound water and cause a decrease in total water content in tofu after freezing then thawing.

The initial protein-water bonds are irreversibly replaced by protein-protein bonds, which are more elastic which cause a structural change to the gel network and lead to an increase in textural properties such as hardness, springiness, cohesiveness and gumminess.

Two kinds of freeze-dried tofu are produced in Japan. They are usually rehydrated by being soaked in water prior to consumption. In their dehydrated state they do not require refrigeration. Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. Its approximate composition is: Since tofu skin has a soft yet rubbery texture, it can be folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

Some factories dedicate their production to tofu skin and other soy membrane products. Tofu skin is commonly sold in the form of dried leaves or sheets. It is also an ingredient for vegetarian burgers in many Western nations. Due to their Asian origins and their textures, many food items are called "tofu", even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin.

Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta , Korean muk , or the jidou liangfen of Yunnan province of southwest China. A similar dessert made with coconut milk or mango juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

Burmese tofu to hpu in Burmese is a legume product made from besan chana dal flour; the Shan variety uses yellow split pea flour instead.

Both types are yellow in color and generally found only in Myanmar , though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

A variety called hsan to hpu or hsan ta hpo in Shan regions is made from rice flour called hsan hmont or mont hmont and is white in color with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu. Whole beaten eggs are combined with dashi , poured into molds, and cooked in a steamer cf.

This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, due to the presence of egg fat and proteins. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Japanese tofu is made of eggs, water, vegetable protein, and seasoning. Japanese tofu was invented in Japan during the Edo period. Later the Japanese form of tofu entered Southeast Asia, being introduced to China in from Malaysia.

At first, Japanese tofu was only provided in upscale restaurants. As time went by, more Chinese could afford Japanese tofu, and it became a comman dish. Tofu dihses common in Japan include: It is often served chilled as hiyayakko. Tofu has very little flavor or smell of its own.

Consequently, tofu can be used in both savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. In order to flavor the tofu it is often marinated in soy sauce, chillis, sesame oil, etc. In Asian cooking, tofu is prepared in many ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia.

With the exception of the softest tofus, all forms of tofu can be fried. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups.

These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. It involves braised tofu in a beef , chili, and fermented bean paste sauce. Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices. Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor.

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. These products are often taken along on camping trips since a small bag of them can provide protein for many days.

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes particularly leafy green vegetables such as water spinach. It is often eaten directly as a condiment with rice or congee. Tofu and potatoes grilled at a street stall in Yuanyang , Yunnan province, China.

The fresh tofu is served warm and dressed with sweet syrup. In Indonesia , tofu is called tahu. In Indonesian markets tofu usually available in two forms: Tahu yun yi or tahu Bandung is yellow tofu colored with turmeric. A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil , sunflower oil, or canola oil. In Indonesia, it is usually fried in palm oil.

Although pre-tried tofu is often sold cold, it is seldom eaten directly and requires additional cooking. Popular Indonesian tofu dishes includes tahu gejrot and kupat tahu.

Kupat tahu is slices of tofu served with ketupat rice cake, usually in peanut sauce dressing. Slices of tofu usually mixed in gado-gado , ketoprak and siomay. Bacem is a method of cooking tofu originating in Central Java. The tofu is boiled in coconut water, mixed with lengkuas galangal , Indonesian bay leaves, coriander , shallot , garlic , tamarind and palm sugar.

After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is moist but rather firm, sweet and spicy tofu. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken. Tahu goreng fried tofu has its brown skin. Tahu sumedang with bird's eye chili. Tahu gejrot with thin light spicy sauce. Perkedel tahu goreng Dutch-Indonesian food based on tofu and dutch cooking technique Frikadeller.

Tahu isi , Indonesian fried tofu filled with vegetable, shrimp, or chicken served with bird eye chili and sweet shrimp paste. Tahu telor or Tahu tek , omelette tofu served with vegetable, krupuk , peanut sauce, shrimp paste, sweet soy sauce, and sambal. Tahu campur , tofu soup with beef and tendon served in broth, soy sauce, shrimp paste , vegetable, krupuk and sambal. Tahu bakso or batagor , literally bakso meatball , tahu tofu , goreng fried. Fried tofu filled with fish, tapioca starch, or meat.

In the winter, tofu is frequently eaten as yudofu , which is simmered in a clay pot in kombu dashi , with vegetables such as Chinese cabbage or green onion. Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan, is commonly blanched , seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked.

For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. Atsuage , thick fried tofu.

Inarizushi , tofu skin with various fillings. Dubu plays an important part in Korean cuisine. A dish of tofu cubes simmered with similar spicy seasoning is called dubu- jorim. This is a popular food to accompany alcoholic drinks anju. As in many other Asian countries, tofu is also enjoyed in a hot pot dish called dubu- jeongol tofu hot pot. Pan-fried tofu served with seasoned soy sauce for dipping.

Dubu-kimchi blanched tofu served with stir-fried kimchi. Boiled sun-dubu extra soft tofu served in ttukbaegi. Sundubu-jjigae spicy soft tofu stew. Dallae - doenjang-guk soybean paste soup with wild chives and tofu. In the Philippines , the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian and Singaporean version of taho or douhua is called tofufa" or "taufufa.

Warm soft tofu is served in slices created by scooping it from a wooden bucket with a flat spoon in a bowl with either pandan-flavored sugar syrup or palm sugar syrup. It is served by being scooped into a bowl with a very shallow and flat spoon, and it is eaten hot together with either powdered sugar and lime juice or a ginger-flavored syrup. Generally, the firmer styles of tofu are used for kebabs , mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

Firm Western tofu types can be barbecued, since they hold together on a barbecue grill. These types are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu.

Techniques to increase the penetration of marinades include stabbing repeatedly with a fork or freezing and thawing prior to marinating. Grated firm Western tofu is sometimes used in conjunction with textured vegetable protein TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler.

Silken tofu may be used to replace cheese in certain dishes, such as lasagna. Tofu and soy protein can be industrially processed to match the textures and flavors of cheese , pudding , eggs , bacon , and similar products.

Tofu's texture can also be altered by freezing , puréeing , and cooking. In the Americas , Europe , Australia and New Zealand , tofu is frequently associated with vegetarianism and veganism , as it is a source of non-animal protein. In India tofu is used as a low-fat replacement for paneer , providing the same texture with a similar taste.

Tofu is relatively high in protein , about In , a report from the University of Kentucky , financed by Solae , concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein, LDL , "bad cholesterol" and triglyceride concentrations.

On the basis of this research, PTI, in , filed a petition with the Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The FDA granted this health claim for soy: Tofu is considered a cooling agent in traditional Chinese medicine.

It is claimed to invigorate the spleen, replenish qi , moisten and cool off yang vacuity, and detoxify the body. In Chinese traditional medicine, tofu is considered suitable for those who are weak, malnourished, deficient in blood and qi; for the elderly; for the slim; for those with high fat content in theirblood, high cholesterol, overweight, and with hardened blood vessels; for people with diabetes; for mothers with low breast-milk supply; for children and young adults; for those with an inflamed respiratory tract, phlegm, bad coughs or asthma.

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