My beautiful people. We love our Tofu Scramble in the morning. We have been asked how to make it so here goes the Video. :)
Tofu scramble is an amazing alternative to eggs in the morning.
Tofu, which is made from soybean curds, is naturally gluten-free and low calorie; it contains no cholesterol and is an excellent source of protein, iron, and calcium.
Even though soy foods in general are associated with decreased risk of cancer in several countries, a comprehensive analysis of 28 previously published studies on Chinese adults has now shown that intake of soy foods in the form of tofu (and soy miso) does a better job of reducing risk of at least one cancer type (stomach cancer) than intake than soy in general. A team of researchers at the School of Radiation Medicine and Public Health at Soochow University in Suzhou, Jiangsu Province, China arrived at this conclusion after statistical analysis of numerous studies conducted between 1998-2008.
Intake of soy foods (especially whole soy foods) has been associated with improved levels of blood fats in numerous research studies. However, even in the case of whole soy foods, we would not describe this improvement of blood fat levels as being "strong." A better word would be "moderate." The most consistent effect of soybean intake on blood fats has been a moderate lowering of LDL cholesterol. Some studies show other positive impacts on blood fats, like the lowering of triglycerides and total cholesterol or the raising of HDL cholesterol (the "good" cholesterol). However, these additional blood fat results have not been confirmed in all studies.
Lower Cholesterol Level: High cholesterol levels are one of the causative agents of heart-related ailments. As much as people try to avoid this kind of fat, it is present in most cooking oils and fats used in most homes and other eatieries. Tofu reduces the cholesterol level in the body due to its ability to absorb cooking oil and other liquids that, if accumulated in the body, could lead to various diseases. As compared to meats such as beef, tofu has lower levels of saturated fatty acids and higher levels of unsaturated fatty acids. It is also a good source of lecithin and linoleic acid, which helps regulate the metabolism, along with the dispersion and elimination of cholesterol deposits in the body.
Prevents Anemia: Another health benefit of tofu includes a lower risk of anemia. A study conducted in China to investigate the association between anemia and tofu intake suggests that it does lower the risk of anemia among adults.
Weight Management: Intake of tofu also aids in managing weight effectively. A study suggests that soy-based low calorie diets have beneficial effect on reduction of weight and blood lipids.
Anticancer Properties: Tofu contains isoflavones, which are well known to be beneficial in reducing cancer risk. Research on soy intake and endometrial cancer suggests that a higher consumption of products such as tofu may reduce the risk of endometrial cancer in post-menopausal women. Another study suggests that post-menopausal women suffering from lung cancer may live longer by including tofu in their lifestyle. The organic compounds in tofu, namely isoflavones, are instrumental in helping manage the symptoms of menopause in women, and they have also been associated with a reduction in breast and prostate cancer.
Read more on the Benefits of Tofu here
And for those concern about Estrogen in TOFU or Soy Products click here for more information
While soy does not contain estrogen, animal foods do. Many consumers are aware that animals used for meat and dairy are commonly supplemented with synthetic growth hormones, but what they don’t consider is that animal flesh and cow milk also contain their own naturally occurring estrogen— and this is true even of “grass-fed” and “organic” animals. Furthermore, meat, dairy and eggs all contain phytoestrogens; they are pervasive in our food, both plant and animal-derived, and you are not avoiding them entirely by avoiding soy.
Phytoestrogen is just a catchall term for numerous naturally occurring plant compounds which are structurally similar to mammalian estrogen, and functionally are weakly estrogenic (weakly mimicking estrogen) or antiestrogenic (blocking estrogen’s effects). The metabolism and functionality of phytoestrogens are incredibly complex, and vary between individuals. The concern over soy and cancer stems from the fact that soy-based foods contain phytoestrogens (specifically, isoflavones) in varying amounts (depending on the preparation), and these react with the estrogen receptor. There are two types of estrogen receptors in humans: alpha and beta. Alpha are distributed widely throughout the body, whereas beta are localized in the ovary, prostate, lung, and epididymis (testicle). While isoflavones, like estrogen, bind to both alpha and beta receptors (preferentially to beta), isoflavones do not have the estrogenic effect of inducing tumor growth. In fact, isoflavones have demonstrated a protective benefit against hormone-dependent cancers.
Why are Eggs bad for us?
Where to begin? Let’s start with the obvious egg facts. Eggs have zero dietary fiber, and about 70 percent of their calories are from fat—a big portion of which is saturated. They are also loaded with cholesterol—about 213 milligrams for an average-sized egg. For reference, people with diabetes, cardiovascular disease, or high cholesterol should consume fewer than 200 milligrams of cholesterol each day. (Uh oh.) And, humans have no biological need to consume any cholesterol at all; we make more than enough in our own bodies.
Why so much fat and cholesterol in such a tiny package? Think about it: eggs hold every piece of the puzzle needed to produce a new life. Within that shell lies the capacity to make feathers, eyes, a beak, a brain, a heart, and so on. It takes a lot of stuff to make such a complex being.
In addition to these excessive (for humans) natural components of an egg, other human-health hazards exist. Because eggshells are fragile and porous, and conditions on egg farms are crowded, eggs are the perfect host for salmonella—the leading cause of food poisoning in the U.S.
Recipe for Scramble Tofu
Organic Extra Firm Tofu
Seasoning; Garlic, Black Salt & Turmeric
Field Roast Chipotle Sausage (Vegan)
Watch Video! :)