Soy is Now Questioned

cookingdiet and heart disease
Written By Judy Doherty, MPS, PCII

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

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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