What You Will Find In This Issue...

• Diva's Ditties
  
  
• Feature Article: 7 Little Known (and Disgusting) Truths About Soy! (Part 2)
  
  
• Feature Recipe: "No Whine" Shrimp Scampi

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August 28, 2008
Volume I, Issue 35

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I can't believe my 3 weeks in Florida are almost up. It has been so much fun and so relaxing. Although, if I am honest I do miss home a little.

Next time I write you, I should be back in Georgia and getting ready for fall - my favorite time of the year.

School starts for us on September 10th, and this will be Dulce's senior year. Wow - how time flies. My son, Joshua, will be a freshman. I remember when they were just toddlers, running around the house. Now we are out visiting colleges. Where does the time go?

Dulce has told me that my next cookbook to write is for college students who want to eat healthy living in a dorm room. That should be fun! But for right now I have to finish my new "Whole Grain Cooking," first.

Lori Winders, The Cooking Diva
Htime, Inc.
6350 Lake Oconee Parkway, Suite 102
Greensboro, Georgia 30642
678-318-1751, ext. 104
Info@TheCookingDiva.com

7 Little Known (and Disgusting) Truths About Soy!
(Part 2)

Last week, I gave yu sme background on why our family has eliminated soy from our diet, but I promised you more. So, here are 7 Little Known (and Disgusting) Truths About Soy…

1) Only a long period of fermentation will significantly reduce the phytate content of soybeans. Also, consuming soy products like tofu with meat reduces the mineral-blocking effects of the phytates.

The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

Unfortunately, Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.

2) Soy formula is one of the worst foods that you could feed your child. Not only does it have profoundly adverse hormonal effects, it also has over 1000% more aluminum than conventional milk based formulas.

3) Have you ever considered why we don't sit down to a bowl of soybeans as we would to a bowl of pinto or black beans. Because of their anti-nutrients, whole soy beans are a bear to digest. Unless, that is, they've been properly prepared or processed.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or anti-nutrients. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.

These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

4) Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so if you consume soy make sure it is a fermented form.

5) Scientists have known for years that the isoflavones in soy products can depress thyroid function and cause goiters in otherwise healthy children and adults. Soy also contains goitrogens which is another substance that depresses thyroid function.

6) Well over 60% of soybeans on today's market have been genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.

7) Avoid products that contain soy oil including margarine and mayonnaise. Virtually all soy oil currently available in the US is a byproduct of the soy industry. It is a highly processed, denatured oil that contributes to the formation of free-radicals. Soynut and soynut butter are not recommended at all.

© 2008 Htime, Inc.

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Here is another great seafood recipes that I made while here in Florida. I love Shrimp Scampi, but most recipes call for white wine. On a yeast free diet, wine is a no-no, so this is my version and it is dee-lish!

Lori Winders is "The Cooking Diva," along with being an author, speaker, business woman, wife and mom. Her cookbooks, "The Yeast Free Cooking Manual" and "The Crockpot Yeast Free Cookbook" are International hits that have sold in over 14 countries around the world. She is soon to release a new cookbook, "Whole Grain Cooking," which explores the wonderful tastes of not only wheat, but amaranth, millet, qinoa and more.

She has also authored two marriage devotionals with her husband, Tim, which they use in their marraige workshops.

Lori knows what it is like to have food allergies and very limited choices. She has felt the frustration and the hunger! Because she was such a great cook, her husband encouraged her to help others by putting her delicious recipes into book form. And, people have loved it!

Even if you don't have food allergies, you can benefit from a healthy, toxin free diet. Lori's goal is to help you to live the Abundant Life that you were designed to live. So, here's To Your Health!

To learn more about Lori and her products visit her website, TheCookingDiva.com

This month, I am recommending a great new milk/cream replacer called MimicCreme.

It is a non-dairy, non-soy, gluten-free, 100% vegan product. And, it actually tastes great! It can be used in sauces, gravies, pastries & pudding, confections & frozen desserts. You also have the choice of sweetened or non-sweetened verions.

In addition to its great taste, MimicCreme is a healthy alternative to traditional cream. It's made from pure, wholesome ingredients loaded with nutritious goodness. The primary ingredients of MimicCreme are cashews and almonds. Cashews are rich in essential amino acids and almonds are rich in the antioxident Vitamin E.

You can find out more by visiting www.mimiccreme.com

**If you have a product that you would like for Lori to review and recommend or include in one of her upcoming cookbooks, email her at products@thecookingdiva.com

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