FDA has no beef with soy products

Question: Is it true that the Food and Drug Administration has not given its approval to tofu and other soy products? I attended a lecture on "Diet and the Brain" and received handouts on foods to eat. I asked the speaker why tofu and/or soy products weren't included and she replied, "'I recommend only foods approved by the FDA."

I hope you can address this question. -- C.M., Largo

Answer: Soy products are approved by the FDA. The speaker may have been saying that the FDA hasn't specifically said that soy products are so-called brain food.

The FDA is responsible for protecting the nation's food supply and ensuring that all food is free of contamination from chemicals, disease-causing organisms and other harmful substances.

Soy protein supplements, sometimes touted as brain food, are not considered food.

Meat and poultry products are regulated by the United States Department of Agriculture.

Soybeans have been feeding civilizations for millenniums. They are nutritional powerhouses supplying protein, fiber and minerals. There are more than 500 scientific studies confirming the disease-fighting potential of soy foods.

In 1999, the FDA authorized a health claim on food products containing soy proteins.

Studies concluded that foods containing soy proteins, when included in a diet low in saturated fat and cholesterol, may reduce the risk of coronary heart disease by lowering blood cholesterol levels.

Studies have shown that 25 grams daily of soy protein in the diet produces a significant cholesterol-lowering effect. This health claim does not extend to isolated substances from soy protein found in dietary supplements.

Whatever foods you eat affect your brain chemicals, and they influence mood and behavior. Protein foods, beta carotene, vitamins C and E, the B vitamins, iron and choline are all nutrients that have a direct effect on brain function, thinking and memory.

The best way to enhance your brain power is to always eat breakfast, then eat small, frequent meals throughout the day that combine a little protein with carbohydrates.

Less fat, less tasty chops

Question: Why don't pork chops taste as good as they used to? They are so dry. M.M.

Answer: Consumer demand for less saturated fat has driven pork producers to create a leaner pig. Improved production techniques, cross-breeding and diet have accomplished that. The flavor of meat is in the fat, and with less of it, you get less flavor.

The National Pork Board reports that today's pig yields a pork loin with 77 percent less fat and 53 percent fewer calories than 20 years ago. Overcooking also can dry out pork. The USDA recommends cooking pork to at least 160, which leaves the meat juicy with traces of pink.

Brining pork can also help, though it normally adds salt. Soaking the pork in a saltwater brine prevents it from drying out, but it needs to be soaked about 24 hours. Any longer and the meat will get mushy.

-- Dietitian Stephanie Tober welcomes your questions about nutrition and will respond to those of general interest in future columns. Sorry, she can't take phone calls or answer individual requests. Send questions to her in care of Taste, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731, or e-mail her at Tsprober@aol.com. Please include your name and city of residence.

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