soy and veganism question
#322212 - 01/11/08 11:46 PM
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First, I want to thank everyone who has been kind enough to read or reply to my posts. The experience people here have is priceless and I'm so thankful that you've been willing to share with me!
Second, I have yet another question. I'm going to try cooking with only soy products for protein over the next week. I have a project I'm doing for school that calls for me to limit my diet and protein is the only area where it will be an issue. I'm new to using things like tofu and a little confused. I just read that tofu is higher in fat than other soy products. If that's true how do I deal with the fat content? I think most of my meals will consist of rice, steamed vegetables and tofu. Any cooking tips? Is there anything about buying, storing or cooking with soy/tofu products that you wish someone told you before you started?
Also, while I'm at it, is there anyone out there who has gone completely vegetarian or vegan? I'd be very interested to know how that went for you. I've considered it for a while and now that IBS has showed up it seems like the change would be much easier.
Thanks again everyone!
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I have cooked with tofu and really like it. Make sure you buy firm or extra firm tofu to use for stir-frys, etc., as the silken tofu is really soft and gelatanous - it's better for making desserts.
I don't remember how the fat content is in the tofu I bought - but I thought it was relatively low. I'll have to check next time I am at the store.
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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They have low-fat tofu.
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Crohns, lactose intolerant
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