Soy is Now Questioned

Nov 28

Soy is QuestionedA committee from the American Heart Association took a look at a decade’s worth of research regarding soy protein and heart disease. What they found is that soy protein doesn’t lower LDL as much as originally thought; but it is useful when it replaces foods that are packed with cholesterol and saturated fat. This work was published in the journal Circulation. FMI see "Soy Protein, Isoflavones, and Cardiovascular Health. An American Heart Association Science Advisory for Professionals From the Nutrition Committee" byFrank M. Sacks MD, Alice Lichtenstein DSc, Linda Van Horn PhD, RD, William Harris PhD, Penny Kris-Etherton PhD, Mary Winston EdD, for the American Heart Association Nutrition Committee is available at the locationhttp://circ.ahajournals.org/cgi/con...HA.106.171052v1

smoothieUniversity of Rochesterheart disease

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Soy is Now Questioned

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