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WHAT MAKES ME AN "INFORMED" FOOD BLOGGER

I am CURRENTLY a PRACTICING PHYSICIAN .

However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .

I did very well in medical school thereafter and am now a "kick-ass" doctor .

My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family of Blogs

I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Good chef meets GOOD DOCTOR meets good writer=Informative food blog, no?

Friday, March 20, 2009

The advantages of Making Soy milk at home

What are the advantages of making soy milk at home?

1/First off, YOu can be rest assured that the milk is fresh.

2/You can make it to your preference, as in 'thick milk', 'thin milk' and 'very thin milk' all in one batch.
As in, from one batch of soaked soy beans, you can first extract the very thick milk which you can then use to make thick soy yogurt, soyanaise for your salad dressings and soy cheese and soy creme for desserts.
The second extract , the thin milk, you can use as coffee/tea whitener, to make white sauce etc
The third extract, the very thin soy milk works very well for soups and buttermilk and such.

3/When you make soymilk at home , you also get okara as a byproduct.
'Okara' is a japanese word for the pulp you get after extracting milk from soybeans.
This okara is what has all the minerals especially iron and other minerals.Don't throw it away.This okara can be used in cakes,cookies, casseroles, fritters etc.

4/Homemade soymilk is dirt cheap when compared to storebought soymilk.

5/Homemade soymilk has no added preservatives or aritifical flavors .That is good.

BUT PLEASE DO REMEMBER THAT HOMEMADE SOYMILK IS NOT FORTIFIED LIKE SOME GOOD BRANDS OF SOYMILK AT THE STORE. Fortification is a process by which extra minerals and vitamins are added to processed food to improve their nutritive value.

Soymilk is not as rich in calcium as in Cow's milk.Having said that, Though cow's milk is rich in calcium, this calcium is really not as easily absorbable in the human body as in plant source of calcium.
So, while on soymilk regime, please make sure you eat enough broccoli and spinach to get your daily requirements of calcium.Spinach calcium is almost hundred percent absorbable.

Hi to all new readers

heya people.
It is nice to be able to know that fellow vegans read this blog.
I absolutely love it.
Well, I am a physician who had a two year stint in nutrition college prior to pursuing Med school.
So yes, If you want me to blog about specific things or have specific queries , Leave me a comment here or even better, Email me.
If you want me to figure out a recipe for the vegan ingredients you have on hand, do email me the list of your ingredient set and i shall post recipes for you.
Either ways, Peace and hugs

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