Healthy and tasty soy cereal developed by University of Illinois researchers

There are many sound reasons to eat soy; past studies have proven that such soy-based products as tofu, soya milk and miso can reduce the risk of cancers caused by hormones, including breast and prostate cancer - and even cut blood pressure and cholesterol. "Research shows that soy decreases the risk of breast and prostate cancers and lowers cholesterol and triglycerides," says Soo-Yeun Lee, a professor of food science and nutrition at the University of Illinois. "And diets high in soy protein are also effective in combating obesity. Soy protein is very high-quality protein, and high-protein meals eaten early in the day stick with you so you eat less."

While it is a well-known fact that consuming protein for breakfast is important for nutrition, most breakfast foods are packed with carbohydrates, with few containing soy. Why? As Dr. Lee notes, "If we incorporate too much soy in a product to increase its protein content, off-flavors and off-textures can develop, which may result in less consumer acceptance of the product." That's why a new soy-based cereal created by Dr. Lee is so remarkable.

The new cinnamon-flavored cereal includes 10 grams of protein (6.5 grams of it soy protein) and 5 grams of fiber into each serving, thereby meeting the requirements for the FDA's soy, high-protein and fiber health claims. But even more significant, it has passed the taste test. Dr. Lee and her husband, University of Illinois food processing engineer Youngsoo Lee, who collaborated with her on the project, asked 120 people to take part in a sensory panel to evaluate her four formulations - including unflavored and cinnamon-flavored versions of the cereals served with and without skim milk. A second consumer evaluation asked participants to compare Dr. Lee's cereals with five commercially available cereals that are marketed for their healthful properties.

"We know we need to do some tweaking, but even at this stage one of our formulations did better than a product that's already on store shelves," says Dr. Lee. "We're still experimenting with different flavors and sweeteners, but I'm confident that soy-based, high-protein cereals can not only optimize nutrition, but they can also taste good," she adds.

News Release: Soy cereal fights obesity, cancer www.timesofindia.com May 25, 2009

VIDEO: Brain Age Workshop
Dr. Eric Braverman, Director of The Place for Achieving Total Health (PATH Medical), Chairs the Brain Age Workshop taking place Dec. 9, 2009. Held in conjunction with the Winter Session of the 17th Annual World Congress on Anti-Aging Medicine & Regenerative Biomedical Technologies. The Brain Age Workshop features presentations on Brain Mind Assessment via Neuropsychological Analysis, Movement Deficiency Syndrome, Hormones and the Brain, Nootropic Drug Mechanisms, and Traumatic Brain Injury. View this video to learn about Dr. Braverman’s brain-based model of aging and age modulation.