GETTING YOUR VITAMINS
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I implore you to post this information on your web site, since it is of such vital importance to the health issues of your comsumers, when using/making Soy based products. - Sincerely, Audrey
GETTING YOUR VITAMINS
Excerpt from "The Tofu Cookbook"
The Cornell University process calls for fortifying the soy milk to bring it to the standard of cow's milk in both carbohydrate and fat content. The Problem with the additives mentioned, oil and honey, is that honey makes the milk too sweet for some tastes, and the oil separates out. You really don't have to add the fat and sweetener; in fact, we feel that the milk is better without it. We do suggest you either add the B12 and calcium, or make very sure you receive these essential nutrients from other foods. B12, which is found in adequate amounts only in animal products, can be added to each batch as a crushed pill; 25-I.U., and 100-I.U. potency's are available in drug stores and natural food stores.
A word of caution about adding calcium: calcium lactate, one of the most common forms in which calcium is found, acts as a solidifier, and if you add this injudiciously to warm soy milk you may end up with a batch of poor tofu curds.
An alternative is calcium carbonate, also available in drugstores. Unlike calcium lactate, it is insoluble, and the soy milk must be stirred up well before each use to disperse this mineral throughout.
Soy milk made by the following Cornell University method yields fine tofu, with a flavor and texture that is unparalleled; we recommend the method as long as you don't mind juggling the boiling water involved.
Unless you use soy milk often, freeze whatever you won't need within a week. Thaw frozen soy milk in the refrigerator. If it should separate or have a strange texture, as cow's milk may under similar conditions, it can be restored by a minute in the blender.
300 milligrams calcium, from calcium lactate or calcium carbonate, for each cup of milk
50 to 150 micrograms vitamin B12 for the batch (of special importance to those eating no dairy)
1 Tsp. Honey, for each cup of milk
1 Tsp. oil, for each cup of milk
Calcium-Pregnant ladies in their half of pregnancy, and nursing mothers, need to add about 1 gram (15 grains) of calcium carbonate, calcium gluconate or dicalcium phosphate to their diet each day. The most readily absorbed form of calcium is calcium carbonate, next is calcium gluconate. If you take calcium lactate, you will need about twice as much-2 grams.
Breast Milk-When you are fully nursing with no solid supplement, you give your baby about 800-1000 ml. of milk a day (about one quart). This milk provides everything baby needs for the first 6-8 months if you are well-nourished yourself. You should continue taking prenatal vitamins and 1 gram of calcium daily through-out nursing to make sure there are plenty of vitamins and minerals for you and your milk.
Breast milk is very healthful for baby because it contains white blood cells, antibodies, and other substances which destroy germs.
Formula-If you must give baby a formula, look on the labels and find a brand that contains 1.5% protein (with 60% Lactalbumin and 40% casein), 7% carbon hydrate (lactose), and is fortified with iron and vitamin D. Never give a young baby straight cow's milk or straight soy milk, because it contains to much protein for baby's system to handle.
Feeding Baby-It is best to avoid supplemental feeding for the first 4 months. Baby's digestive system cannot always handle foreign protein or complex starches before this time. You milk has all the nutrients baby needs for the fist 6-8 months, with the exception of vitamin D.
Vitamin D-The best source of vitamin D is sunlight. Sunlight reacts with oils in the skin to form vitamin D. If you live in a relatively sunless situation such as a northern or cloudy country or a city with a lot of pollution, you will need to supplement vitamin D. you can give vitamin drops which contain Vitamins D, A and C. Vitamin D is important for preventing rickets, a condition found in northern or cloudy countries or in children in big city tenements who don''t see the sun. Rickets is not found in the more tropical latitudes except in unusual circumstances, such as totally occlusive clothing.
Vitamin D is stored in the body, so a lot of sun on the skin in the summer can last thought the winter.
Soy milk, Soy milk Yogurt, and Tofu (Bean Curd) can be introduced at 7-8 months. Sterilize the soy milk as yo would cow's milk until baby is a year old. You can give your baby soy milk yogurt at this age, too.
Tofu is a good milk protein food for baby. Blend it up or put it through a strainer until he/she can gum the soft curd un-assisted. Tofu is twice as concentrated in protein and other nutrients as soy milk. Give lots of water when you start soy milk or soy milk products (or whole cow's milk).
Vitamin B12-Baby will get vitamin B12 from your milk as long as he is nursing a lot. Make sure you have a good source of B12 so your milk has it. Your prenatal vitamins probably contain plenty. When baby is weaned or weaning, he/she will need to be suplemented with B12 just like vegetarian children and adults. Children-need a supplement or a multivitamin containing 400 I.U. of vitamin D.
Water-If baby is totally breastfed and yo nurse often, additinoal water isn't necessary. If yo give a fromula and/or additional food, you must give baby lots of water. Sterilize water until baby is 9-12 months old.
Recommended Daily Allowance of Protein for Children- for 1-3 year olds is 24 grams a day. About 2/3 of this should come from soy. The remaining 1/3 will come from combinatins of grains and vegetables in the rest of the diet.
I purposely did not include the additional information or concerning; Iron, Minerals, Vitamins and Proteins or other food group sources, since you may borrow the books from your local library
The important issue is making sure you're supplementing the calcium, Vitamin D,A and C for making and using soy products. Also a reminder that children do need more fat in their diets then adults do for growth.
Thank you for posting and/or reading this important information. I hope it helps make your Soy experience a more safe and healthful one.
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