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Can you give a summary of what the article says (don't copy and paste, that's against the rules) for those of us who do not subscribe to the NYT? Thanks.
Can you give a summary of what the article says (don't copy and paste, that's against the rules) for those of us who do not subscribe to the NYT? Thanks.
Without "copy and paste," here's a free link to the article for your convenience: Is Tofu Good for You?
Unfortunately, that "article" reads more like an advertisement for the soy industry than a well researched news article. I honestly don't have a feeling one way or the other on the health benefits of soy but for me at least, tofu tastes terrible and has a horrible mouthfeel. As for soy sauce, it's so loaded with sodium to negate any benefit. Soy milk? We've used it but don't use enough milk to matter.
I like tofu; it soaks up whatever seasoning or sauce used.
But most or all soybeans in the US are GMO. If that concerns you, you might want to avoid tofu.
Personally, I have mixed feelings about GMO. It can create plants to survive harsh conditions and relieve famine-prone areas.
But it mostly gets used for big corporations to make extra profit, with little concern for potential health risks.
Some smaller farmers have been sued by corporations because pollen from the corporate GMO plants blew in and fertilized their crops. Ugh.
Unfortunately, that "article" reads more like an advertisement for the soy industry than a well researched news article. I honestly don't have a feeling one way or the other on the health benefits of soy but for me at least, tofu tastes terrible and has a horrible mouthfeel. As for soy sauce, it's so loaded with sodium to negate any benefit. Soy milk? We've used it but don't use enough milk to matter.
It tastes pretty much however you flavor it. Mouth feel has a wide variety depending on how you prepare it. A silken tofu experience is quite different from a firm tofu that has been pressed, frozen, then fried.
From what I understand, tofu is pretty healthy - without getting down into the weeds where the evidence may be thin, it's a lowfat, plant-based protein source. I like it fine as far as palatability, and it takes sauces well and can be stewed or fried. A related food that I don't see so much is tempeh, which is also made from soybeans, but is less processed and has more fiber - which can only be a good thing.
It's not uncommon for us to eat a container every couple weeks. I genuinely like it, it's inexpensive, low cal and good nutrients.
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