New book in Dutch

Eet vet word slank

Eet vet word slank gepubliceerd januari 2013

In dit boek lees je o.a.: * heel veel informatie ter bevordering van je gezondheid; * hoe je door de juiste vetten te eten en te drinken kan afvallen; * hoe de overheid en de voedingsindustrie ons, uit financieel belang, verkeerd voorlichten; * dat je van bewerkte vetten ziek kan worden.

Trick and Treat:
How 'healthy eating' is making us ill
Trick and Treat cover

"A great book that shatters so many of the nutritional fantasies and fads of the last twenty years. Read it and prolong your life."
Clarissa Dickson Wright

Natural Health & Weight Loss cover

"NH&WL may be the best non-technical book on diet ever written"
Joel Kauffman, PhD, Professor Emeritus, University of the Sciences, Philadelphia, PA

Soy Online Service

USDA: Big plans for soy in school food programs

WASHINGTON (December 23, 1999 2:15 p.m. EST

Federal officials who say they are worried about the fat in kids' meals want to let schools and day care centers serve tofu, veggieburgers and other soy products as meat substitutes in federally subsidized lunches.


The Agriculture Department is proposing to drop its restrictions on how much soy can be used in meals. Under current rules, soy can only be a food additive and only in amounts of less than 30 percent. President Reagan's budget crunchers tried to make tofu a meat substitute nearly two decades ago - at the same time they tried to reclassify ketchup as a vegetable - but they beat a hasty retreat when the idea became a lightning rod for opponents of his spending cuts. USDA officials deny their motive now is to save money, arguing instead that soy is a good source of protein.

"It's time has come," said Shirley Watkins, USDA's undersecretary for food, nutrition and consumer services. "I think people are more receptive than they would have been five or ten years ago."

Beef, pork and poultry producers are fighting the move, but schools like it because they are having trouble complying with government limits on the fat content of meals. And for the fast-growing soy industry, the $6 billion school lunch program offers a vast new market and a way to introduce families to the expanding array of new, better-tasting products that have been developed in recent years. Although the proposal would allow schools to offer meatless entrees - tofu-stuffed ravioli is one menu possibility - nutritionists say schools are more likely to use it to increase the amount of soy that they blend into their standard fare: burgers, tacos and the like. The question is whether kids will still eat them.

Market research sponsored by the United Soybean Board indicated the 26 million children who participate in the school lunch program would accept soy products. Kids, however, are notoriously finicky consumers, said Lincoln Pierce, director of nutrition programs for the Grand Junction, Colo., schools.

"If you tell kids there's soy in it, they don't seem to like it as well," said Pierce. "In blind tests they approve of it, but their heads haven't caught up with their taste buds."

USDA's proposal has its roots in a decision the department made in 1994 to start requiring schools to meet the government's dietary guidelines for fat and nutrients. That meant that the fat content in school menus could no longer exceed 30 percent over a week.

Schools have cut the amount of cheese in pizzas and the number of meat balls they serve with spaghetti, but they still struggle to stay under the limit. Some have tried offering beef patties made with prune puree only to have kids turn up their noses at what became known around the lunchroom as "prune burgers."

The soy proposal has pit soybean farmers against cattle ranchers and other livestock producers, who argue that children won't get sufficient protein or enough iron and zinc if they eat less meat.

A standard soyburger, which contains no meat, has 3 grams of fat, compared to 16 in a beef patty, and a significant amount of calcium. But the soyburger has a third less protein than the beef patty and no iron or zinc.

Celeste Peggs, executive director of West Virginia's Child Nutrition Office, says she worries that more children will become anemic if schools cut back on meat. Iron-rich foods other than meat, such as spinach, "are not always the popular food items among children," she said.

USDA officials play down those concerns, saying that children will get plenty of those nutrients from other sources if their meals are balanced.

Vegetarians and animal rights activists have flooded USDA with letters and e-mail messages praising the proposal, but the change may have an impact they don't want. Allowing a higher soy content will make it easier for schools to keep meat on their menus, said Carol Tucker Foreman, director of the Consumer Federation of America's Food Policy Institute.

"There is every reason to believe the proposed rule will perpetuate the role of meat and poultry in the school food programs, not threaten it," she said.

Watkins said she expects the department to make a final decision on the change by mid-February. USDA approved yogurt as a meat substitute in 1997.

Copyright © 1999 Associated Press



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