Written by award winning cook, Shirleen Sando, BEYOND LOW FAT BAKING: CANCER FIGHTING FOODS FOR THE MILLENNIUM is a revolutionary new way to eat great tasting foods. With new research showing that soyfoods may have the ability to help with weight loss, this book offers the best of the best. The best breads, cakes, cookies, pizza, pies, and more, are all laced with soy, are all tasty and delicious, and all are wholesome and good. To top it off, soy research shows that soy may help reduce cholesterol levels while driving up healthy estrogens. It's a fabulous way to cook.
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Editorial Reviews
Review
"Soy products offer us a source of protein that is low in saturated fat and is cholesterol-free. The value of such a diet in lowering the incidence of heart disease and stroke has long been established. These products are also an excellent source of dietary calcium. Now with the development and publication of recipes that are delicious, we can all more easily incorporate this wonderful source of nutrition into our dietary routine." David A. Weimer, M.D.
"Peanut butter cookies, apple pie, decadent chocolate cake, poppy lemon muffins, onion bread sticks, and cinnamon rolls pop out of this first-of-its kind cookbook. They taste good, chew easily, and lack fat-laden and high cholesterol ingredients." -- Vicki Cox, Ozark Mountaineer
From the Author
As President and Founder of the Living Healthy Food Center, a family-run test kitchen for creating healthier, low-fat and reduced-fat foods that the average family can enjoy, my primary objective was to design dishes that retain all the wonderful flavors we have always relished and cherished. A natural progression from health to disease prevention followed this guideline when my fight became personal. Out of the blue, my twenty-eight year old son was diagnosed with a rare form of cancer of the small intestine. And my father, as a result of eating a high-fat diet for all of his eighty-plus years, had severe liver damage, which forced him to give up his favorite foods before he died.
Thankfully, my son's story has a happy ending. After a grueling fourteen- hour surgery, followed by radiation, chemotherapy, and dietary changes, he has become a cancer survivor. Like many of you, I'm sure, I never thought I would be using those words in connection with someone I love. Cancer is for other people, not for my family or me. Cancer is for middle-aged or older people, not a twenty-eight-year-old. My son was too young!
For those who believe cancer and heart disease are merely a matter of age or bad luck, you need to change your thinking. Research clearly points to diet as part of the armor that you can use to defend yourself and your loved ones in fighting these and other life-threatening ailments. While no one can say for certain that dietary changes will prevent cancer or other deadly diseases, research promises plenty of hope for diet making an impact.
The past few years have witnessed a veritable explosion of interest in cancer-fighting foods. The American Institute for Cancer Research estimates that there are 1.4 million new cases of cancer every year, and every year more than a half million Americans lose their lives to the disease. Furthermore, the American Heart Association reminds us that coronary heart disease is still the leading cause of death in the United States, killing more than 600,000 people yearly.
The 1998 Surgeon General's Report on Nutrition and Health flatly states that two-thirds of all deaths--including coronary heart disease, stroke, atherosclerosis, diabetes, and some forms of cancer--are related to dietary choices. Many health authorities now believe that approximately 35 percent of all cancer deaths in America may be diet related.
These findings are not entirely new. Scientific studies, dating back to the early eighties, linked diet to possible cancer prevention. A landmark 1982 report from the National Academy of Sciences was the first to identify the link between diet and cancer. The latest Diet and Cancer Project report clearly establishes, "...the foods we choose play an overwhelming role in fighting cancer." A strong statement, indeed. In Diet and Cancer Prevention, New Report: New Recommendations Give Hope for the Future, the American Institute for Cancer Research points out, "Cancer can be prevented. Not every case of cancer, but large enough numbers to have a dramatic impact on today's high cancer incidence and mortality rates." The report explains, "...if people were just to eat the recommended five or more servings of fruits and vegetables each day, overall cancer incidence rates could decline by as much as 20 percent. For some cancers, the effects of dietary change are even more dramatic."
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
The New Trend in Baking Is Soy,
By Jay (North Carolina) - See all my reviews
This review is from: Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium (Paperback)
That Tofu and Pumpkin Pie TreatMy advise is simple. I've made this one from Beyond Low Fat Baking over two dozen times. It's the best. Go ahead--try it. Made with a rich grandma type molasses, spicy ginger, cinnamon, and allspice, this pumpkin pie isn't like any other. Why not? It is powerfully enriched with that great American cuisine - tofu. Yes! This book is about baking with tofu. Now, come on. Give it a chance. The author, Shirleen, has proved that tofu has earned a lot of respect these days. When flopped into a handy-dandy blender, it comes out looking exactly like fluffy, white cream cheese. I tried it. It works. You do bake with cream cheese, now don't you? Of course you do. The author points out that when blended, tofu looks and reacts in baked products much as cream cheese does. The advantage: tofu is a powerful-packed, vitamin and mineral rich food. The beauty of it is that it just happens to blend right in with the food it is cooked with. Add blended tofu to chocolate, and it picks up the flavor of the chocolate. Toss it in cream cheese, and it tastes like cream cheese. Blend it in pumpkin. Yep, it tastes like pumpkin. That's why it works so well in pumpkin pie. You'll never know that stuff is in there. By the way, pumpkin straight from the can doesn't appeal to many of us either. But, dump in molasses and spices-it's a pie to dream about. Pile on a dollop of whipped cream-it's the American tradition. It's part of the Great Thanksgiving Feast. To top it off, tofu not only adds a hefty dose of nutrition, but as the author says, tofu added to baked goods actually makes them better. So this Thanksgiving, try something new. Try that tofu and pumpkin thing. Do it for yourself. Do it for your family. Do it because it just plain taste G-O-O-O-O-O-D! Filling Prepare Filling Preheat oven to 425°F. Using a food processor or blender, process tofu until creamy. Spoon into a large mixing bowl. Add pumpkin, sugar, ginger, cinnamon, allspice, molasses, egg whites, egg, and soy milk. Mix ingredients thoroughly. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°F. Bake 40 minutes longer or until a knife inserted in center comes out clean. Nutrition Per Serving:
3 of 3 people found the following review helpful:
5.0 out of 5 stars
At Last A Cookbook for Healthy Cooking That Tastes Good,
By A Customer
This review is from: Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium (Paperback)
I have tried a number of recipes in this book and can truthfully say that the food is good. Who knew that eating healthy could taste that good? Since getting this cookbook and getting hooked on cooking healthier for my family, the first questions my kids ask is "Does it have tofu?" Even they have learned that tofu can be good and since it has no flavor of its own, it enhances the flavor of whatever it is with. The breads and cookies that I have made are moister, more flavorful, and more nutritious than ones I used to make. I have served the food to guests and no one every guessed they were eating tofu or healthy. Healthy cooking finally made easy and good! I highly recommend this book. Hopefully there will be a sequel of cooking with soy and tofu in other foods besides baked goods.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
A culinary favorite on the family cookbook shelf,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium (Paperback)
Compiled by Shirleen Sando (President and Founder of Living Healthy Foods), Beyond Low-Fat Baking: Cancer Fighting Foods For The Millennium showcases one hundred lower-fat, lower-cholesterol, high-energy recipes for breads, biscuits, scones, pancakes, waffles, pizzas, flatbreads, foccacias, cakes, pies, and cookies. From Onion Dilly Bread; Italian Spinach Roll; Sweet Potato Biscuits; and Mexican Corn Muffins; to Eggplant Parmesan Cheese Calzone; Sun-Dried Tomato Whole-Wheat Pizza; Amaretto Cheesecake; and Banana Split Pie, Beyond Low-Fat Baking will rapidly become a culinary favorite on the family cookbook shelf!
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