Tofu Info/FAQ

Everything you need to know about our soy products!

SOY & YOUR HEALTH

Why do people consume tofu and soymilk?

Two of the most common reasons for consuming tofu and soymilk are because of lactose intolerance, and as a protein alternative.

North Americans are becoming increasingly interested in soyfoods – and for good reason. Studies have shown that people in Asian countries (where tofu and soymilk consumption is higher) experience lower rates of breast and prostate cancers, heart disease and osteoporosis; the phytochemicals, or isoflavones, found in soybeans are said to play a role in disease prevention. In addition, menopausal Asian women often have less troubling symptoms than Western women.

Benefits

Nutritional benefits, such as calcium, are also found in this popular dairy and meat substitute. Superior’s Asian Classics tofu line, for example, offers up to 60% of the Recommended Daily Intake (RDI) for calcium. And did you know that one cup of plain Superior Soydrink* contains only 1 gram of fat, 60 calories and 15% (165 mg) of the RDI of calcium? In comparision, the leading national brand’s non-fortified plain soymilk has less than 2% (20 mg) of the RDI in calcium and almost 1/3 more calories and fat! (81 calories and 3.8 grams of fat)

*Canadian-labeling regulations prevents non-dairy products to be called milk on packaging.

Protein Alternative

Tofu is often easier for the body to digest than animal protein, and as a result makes a good source of protein for infants, older adults, and people with digestive problems. As a uniquely high quality source of protein, tofu is inexpensive and provides protein, calcium and iron for the body. While all animal protein has cholesterol, and red meats are high in saturated fats (or bad fats), tofu is relatively low in calories, saturated fats, and sodium, as well as being entirely cholesterol-free. The replacement of animal fats with tofu can be beneficial in the long run, as studies have shown a correlation between the consumption of animal fats and cholesterol with heart disease.

How much soy should I consume if I want to reap its health benefits?

There’s no such thing as a miracle food. Though there is evidence towards soyfoods having possible disease preventing qualities, other factors have to be considered, such as one’s medical history, age, exercise, and general health and diet. As a general guideline, however, the US Food and Drug Administration suggests 17-25 grams of soy protein be consumed daily, along with a low fat diet, to lower blood cholesterol levels and prevent heart disease.

Is it possible to consume too much soy in my diet?

Moderation is the key to everything in life. Just as some people are partially sensitive to milk products and experience bloating and gas after consuming dairy, other individuals may be partially allergic to soy consumed in large amounts. Symptoms are similar to lactose intolerance and will subside if the soy consumption is reduced or cut. You be the judge. Like everything else, go easy at the start.

What kind of soybeans does Superior Tofu use in their soy products?

Superior Tofu only uses top grade, Canadian grown, non-genetically modified soybeans in all of their products. All supplied soybeans come with certification that they are of non-GMO status. We also has an organic line of tofu products, which uses certified organic soybeans and comes with certification from an independent body.

What is that film in my soymilk?

Don’t worry. It is in fact, a nutritional benefit.

Superior Tofu products have always offered the best nutritional benefits among “all natural” soy products on the market. It’s due to our unique craftsmanship and manufacturing processes that we’ve been able to extract the most nutrition from the high quality soybeans we use.

Naturally, we only use Grade A, certified non-GMO, Canadian grown soybeans. The batches of soybeans may vary slightly, and as a result, sometimes the protein when heated at a high temperature during soymilk production, may release a thin film also referred to as soymilk skin. This film appears only randomly in our bottles of regular, low fat and organic soymilks.

The soymilk skin is not only edible but also highly nutritious. Referred to as bean curd, tofu skin or yuba, the by-product of soymilk skin is normally dried into sheets. The dried soymilk skin is commonly used in Chinese and Japanese cuisine such as in dim sum dishes as a wrap or in vegetarian dishes to emulate meat.