What are the uses of drinking soy? What are the side effects of drinking soy? What precautions should be taken when drinking soy? Discover the answers to these questions and more in this comprehensive guide.

Overview of Drinking Soy

Soy, also known as Glycine max, is a legume that originates from China. It can be processed into various forms, including soy protein, soy milk, and soy fiber. Soy contains isoflavones, which are plant-based compounds that can mimic the effects of the hormone estrogen in the body. This makes soy a popular choice for addressing various health conditions.

Uses and Effectiveness of Drinking Soy

Soy is used for a variety of health conditions, but the scientific evidence supporting its effectiveness varies. Here are some of the conditions where soy may be effective:

Possibly Effective for:

• Breast cancer: Eating large amounts of soy may help prevent breast cancer or its recurrence in some people, but taking soy supplements does not seem to have the same effect.
• Chronic kidney disease: Taking soy protein by mouth may reduce protein in the urine and improve other measures of kidney function in people with chronic kidney disease.
• Diabetes: Eating a diet high in soy may reduce the risk of developing diabetes, but it’s unclear if taking soy protein improves blood sugar or cholesterol levels in people who already have diabetes.
• Diarrhea: Feeding infants with formula supplemented with soy fiber seems to reduce diarrhea, but taking soy by IV doesn’t seem to reduce diarrhea in adults.
• Galactosemia: Feeding a soy-based formula to infants who have this inherited disorder may help reduce symptoms.
• Hyperlipidemia: Eating soy protein in place of other dietary protein or using soy fiber products may slightly reduce total cholesterol and LDL (“bad”) cholesterol, but taking supplements containing purified soy isoflavones doesn’t seem to help.
• High blood pressure: Eating soy protein may reduce blood pressure by a small amount in people with slightly high blood pressure.
• Lactose intolerance: Feeding a soy-based formula to infants who have lactose intolerance may help reduce symptoms.
• Menopause symptoms: Eating soy protein or taking soy isoflavone extracts by mouth may help reduce hot flashes caused by menopause in some people.
• Metabolic syndrome: Eating soy protein products may help lower blood sugar levels and improve other measures of the disease in people with metabolic syndrome.
• Muscle strength: Taking soy protein by mouth may increase muscle strength, and it seems to work as well as whey protein, dairy protein, and beef protein.
• Osteoporosis: Taking soy protein or soy extract by mouth can increase bone mineral density or slow bone mineral density loss in females near or beyond menopause.

Possibly Ineffective for:

• Benign prostatic hyperplasia (BPH): Taking soy by mouth doesn’t seem to improve urination or other symptoms in people with an enlarged prostate.
• Hot flashes in people treated for breast cancer: Taking soy by mouth doesn’t reduce hot flashes related to breast cancer.
• Colorectal cancer: Taking soy by mouth does not reduce the risk for colorectal cancer.
• Muscle soreness caused by exercise: Taking soy isoflavone extract by mouth before exercising doesn’t seem to prevent muscle soreness.

Side Effects of Drinking Soy

Soy is commonly consumed in foods and dietary supplements containing soy extracts are possibly safe when used for up to 6 months. However, soy can cause some mild side effects, such as:

• Stomach and intestinal issues like constipation, bloating, and nausea
• Allergic reactions involving rash, itching, and breathing problems in some people

Precautions and Warnings for Drinking Soy

When it comes to drinking soy, there are a few precautions and warnings to keep in mind:

Pregnancy:

Soy is commonly consumed in foods, but it is possibly unsafe when used in larger amounts found in medicine during pregnancy. Higher doses during pregnancy might harm the development of the baby.

Breastfeeding:

There isn’t enough reliable information to know if soy is safe to use in the larger amounts found in medicine when breastfeeding. It’s best to stick to food amounts.

Children:

Soy is commonly consumed in foods, but the safety of larger medicinal amounts in children is unknown.

Interactions with Drinking Soy

Soy may interact with certain medications and health conditions. It’s important to speak with a healthcare provider before using soy, especially if you have any of the following:

• Thyroid disorders
• Hormone-sensitive conditions (like breast cancer or endometriosis)
• Blood thinners or other medications

Dosing Recommendations for Drinking Soy

There is no standard recommended dose for soy, as the appropriate dosage can vary depending on the intended use and the individual’s health status. It’s best to follow the instructions on the product label or consult with a healthcare provider for guidance on the appropriate dosage.

Reviews and Ratings for Drinking Soy

Overall, the reviews and ratings for drinking soy are mixed. Some people report positive experiences, such as improved cholesterol levels or relief from menopausal symptoms. However, others may not see the desired effects or may experience side effects. It’s important to keep in mind that individual results may vary, and it’s always best to consult with a healthcare provider before starting any new supplement regimen.

Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews

Overview

Soy (Glycine max) comes from soybeans. The beans are a legume that come from China. They can be processed into soy protein, soy milk, or soy fiber.

Soy contains isoflavones which are changed in the body to phytoestrogens. Phytoestrogen molecules are similar in chemical structure to the hormone estrogen. In some cases, these phytoestrogens can mimic the effects of estrogen. In other cases, these phytoestrogens can block the effects of estrogen.

Soy is used for high cholesterol, high blood pressure, heart disease, diabetes, symptoms of menopause, and premenstrual syndrome (PMS). It is also used for many other conditions, but there is no good scientific evidence to support many of these uses.

Uses & Effectiveness ?

Possibly Effective for

• Breast cancer. Eating large amounts of soy might help prevent breast cancer or breast cancer recurrence in some people. But taking soy supplements doesn’t seem to help.
• Long-term kidney disease (chronic kidney disease or CKD). Taking soy protein by mouth seems to reduce protein in the urine and other measures of kidney function in people with CKD.
• Diabetes. Eating a diet high in soy seems to reduce the risk of developing diabetes. It is unclear if eating a diet high in soy reduces the risk of developing gestational diabetes. It is also unclear if taking soy protein improves blood sugar or cholesterol levels in people who already have diabetes.
• Diarrhea. Feeding infants with formula supplemented with soy fiber seems to reduce diarrhea. But taking soy by IV doesn’t seem to reduce diarrhea in adults. IV products can only be given by a healthcare provider.
• An inherited disorder in which the body is unable to properly digest the sugar galactose (galactosemia). Feeding a soy-based formula to infants who have galactosemia might help to reduce symptoms.
• High levels of cholesterol or other fats (lipids) in the blood (hyperlipidemia). Eating soy protein in place of other dietary protein or using soy fiber products seems to slightly reduce total cholesterol and low-density lipoprotein (LDL or “bad”) cholesterol. But taking supplements containing purified soy isoflavones by mouth don’t seem to help.
• High blood pressure. Eating soy protein seems to reduce blood pressure by a small amount in people with slightly high blood pressure.
• Inability to properly digest the sugar lactose (lactose intolerance). Feeding a soy-based formula to infants who have lactose intolerance might help to reduce symptoms.
• Symptoms of menopause. Eating soy protein or taking soy isoflavone extracts by mouth seems to help reduce hot flashes caused by menopause in some people.
• A grouping of symptoms that increase the risk of diabetes, heart disease, and stroke (metabolic syndrome). Eating soy protein products helps lower blood sugar levels and improve other measures of the disease in people with metabolic syndrome.
• Muscle strength. Taking soy protein by mouth seems to increase muscle strength. It seems to work as well as whey protein, dairy protein, and beef protein.
• Weak and brittle bones (osteoporosis). Taking soy protein or soy extract by mouth can increase bone mineral density (BMD) or slow BMD loss in females near or beyond menopause.

Possibly Ineffective for

• Enlarged prostate (benign prostatic hyperplasia or BPH). Taking soy by mouth doesn’t seem to improve urination or other symptoms in people with an enlarged prostate.
• Hot flashes in people treated for breast cancer. Taking soy by mouth doesn’t reduce hot flashes related to breast cancer.
• Colon cancer, rectal cancer. Taking soy by mouth does not reduce the risk for colorectal cancer.
• Muscle soreness caused by exercise. Taking soy isoflavone extract by mouth before exercising doesn’t seem to prevent muscle soreness.

There is interest in using soy for a number of other purposes, but there isn’t enough reliable information to say whether it might be helpful.

Side Effects

When taken by mouth: Soy is commonly consumed in foods. Dietary supplements containing soy extracts are possibly safe when used for up to 6 months. Soy can cause some mild stomach and intestinal side effects such as constipation, bloating, and nausea. It can also cause allergic reactions involving rash, itching, and breathing problems in some people.

Special Precautions and Warnings

Pregnancy: Soy is commonly consumed in foods. However, soy is possibly unsafe when used in the larger amounts found in medicine when pregnant. Higher doses during pregnancy might harm development of the baby.

Breast-feeding: There isn’t enough reliable information to know if soy is safe to use in the larger amounts found in medicine when breast-feeding. Stay on the safe side and stick to food amounts.

Children: Soy is commonly consumed in foods. Giving infants soy formula doesn’t seem to cause health or reproductive problems later in life. But soy milk that is not designed for infants should not be used as a substitute for infant formula. Regular soy milk could lead to nutrient deficiencies.

Soy is possibly unsafe when used as an alternative to cow’s milk in children who are allergic to cow’s milk. Although soy protein-based infant formulas are often promoted for children with milk allergy, these children are often allergic to soy as well.

Don’t give children soy in amounts larger than what is found in food or formula. Researchers don’t know whether soy is safe for children at higher doses.

Breast cancer: The effects of soy in people with breast cancer are unclear. Because there isn’t enough reliable information about the effects of soy in females with breast cancer, a history of breast cancer, or a family history of breast cancer, it’s best to avoid using soy supplements until more is known.

Allergy to peanuts and related plants: Soy might cause serious allergic reactions in people who are allergic to peanuts and other members of the Fabaceae plant family.

Under-active thyroid (hypothyroidism): Some people with this condition also have low iodine levels. Taking soy might make this condition worse in people who have low iodine levels.

Kidney failure: Soy contains a chemical called phytoestrogens. People with kidney failure who use soy products might have blood levels of phytoestrogens become too high. If you have kidney failure, avoid taking large amounts of soy.

Kidney stones: Soy products might increase the risk of kidney stones. Soy products contain large amounts of chemicals called oxalates. Oxalates are the main ingredient in kidney stones. If you have a history of kidney stones, avoid taking large amounts of soy.

Milk allergy: Children who are very allergic to cow’s milk might also be sensitive to soy products. Use soy products with caution.

Bladder cancer: Soy products might increase the chance of getting bladder cancer. Avoid soy foods if you have bladder cancer or are at high risk of getting it.

Interactions ?

Major Interaction

Do not take this combination

• Fermented soy products such as tofu and soy sauce contain tyramine. Tyramine is a naturally occurring chemical that is involved in blood pressure regulation. MAOIs can decrease how quickly the body breaks down tyramine. Consuming more than 6 mg of tyramine while taking one of these medications can increase the risk of serious side effects, such as very high blood pressure. If you take one of these medications, avoid fermented soy products that contain high amounts of tyramine.

  Some common MAOIs include phenelzine (Nardil), selegiline (Zelapar), and tranylcypromine (Parnate).

Moderate Interaction

Be cautious with this combination

• Large amounts of soy might have some of the same effects as estrogen. Taking soy along with estrogen pills might decrease the effects of estrogen pills.

• Tamoxifen affects the activity of estrogen in the body. Soy seems to also affect estrogen activity in the body. Taking soy with tamoxifen might change the effects of tamoxifen. Speak with a healthcare provider if you are taking tamoxifen.

• Warfarin is used to slow blood clotting. Soy has been reported to decrease the effects of warfarin. This might increase the risk of clotting. Be sure to have your blood checked regularly. The dose of your warfarin might need to be changed.

• Soy might lower blood sugar levels. Taking soy along with diabetes medications might cause blood sugar to drop too low. Monitor your blood sugar closely.

• Soy might lower blood pressure. Taking soy along with medications that lower blood pressure might cause blood pressure to go too low. Monitor your blood pressure closely.

• Levothyroxine is used for low thyroid function. Soy seems to decrease how much levothyroxine is absorbed by the body in infants, but not adults. This might decrease the effects of levothyroxine in infants. The dose of levothyroxine may need to be adjusted if soy is being used regularly, such as in soy-based formulas. Otherwise, take levothyroxine and soy at least 4 hours apart.

• Some research shows that taking soy milk along with progesterone might increase bone loss in females with osteoporosis.

• Soy can increase urine production. The effects seem to be similar to those of “water pills.” Taking soy along with “water pills” might increase the risk for side effects.

• Soy contains the chemical genistein. Genistein might slow down how quickly the body gets rid of caffeine. This might increase the effects of caffeine.

Minor Interaction

Be watchful with this combination

• Antibiotics are used to reduce harmful bacteria in the body. Antibiotics can also reduce friendly bacteria in the intestines. Friendly bacteria in the intestines help to convert soy to its active form. By reducing the number of bacteria, antibiotics might decrease the effects of soy. But it is too soon to know if this interaction is a big concern.

• Some medications are changed and broken down by the liver. Soy might change how quickly the liver breaks down these medications. This could change the effects and side effects of these medications.

Dosing

Soy foods are available in many different forms, including tofu, miso, and soy milk. Soy protein products have most often been used by adults in doses of 40 grams by mouth daily for up to 5 months. The active ingredients in soy, called soy isoflavones, have been used in supplements in doses of 120 mg by mouth daily for up to 6 months.

Soy is also used in topical products such as gels and moisturizers. Speak with a healthcare provider to find out what type of product and dose might be best for a specific condition.

CONDITIONS OF USE AND IMPORTANT INFORMATION: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you.

This copyrighted material is provided by Natural Medicines Comprehensive Database Consumer Version. Information from this source is evidence-based and objective, and without commercial influence. For professional medical information on natural medicines, see Natural Medicines Comprehensive Database Professional Version. © Therapeutic Research Faculty 2018.

Soybeans and soy foods – Better Health Channel

About soybeans

Soybeans are members of the pea (legume) family of vegetables and have been a staple of Asian cuisines for thousands of years.

Soy and soy foods are popular especially for people following vegetarian and vegan diets. This is due to their high-quality (‘complete’) protein content, and their ability to be processed into milk and meat substitutes.

Soybeans contain hormone-like substances called phytoestrogens that mimic the action of the hormone oestrogen and have been associated with beneficial health effects. Eating soybean-based foods may reduce the risk of various health problems, including cardiovascular disease, stroke, coronary heart disease (CHD), some cancers and improve bone health.

Evidence also suggests the consumption of soy and soy foods is beneficial for peri-menopausal and postmenopausal women and is linked to fewer and reduced severity of hot flushes.

More research is needed, but the evidence so far suggests that it is wise to include whole soy (or soy) foods in your daily diet. See your doctor or dietitian for further guidance.

Nutrition profile of soybeans

Soy is a high-quality protein. It is one of the few known plant foods (the other is amaranth seed and to a lesser degree, quinoa) to contain all the essential amino acids, like those found in meat.

The soybean is:

• high in fibre
• high in protein
• low in saturated fat
• cholesterol free
• lactose free
• a good source of omega-3 fatty acids
• a source of antioxidants
• high in phytoestrogens.

Soy products

Soybeans can be consumed in many ways.

Foods made from soybeans can be divided into unfermented and fermented foods. Unfermented foods include – tofu, soymilk, edamame, soy nuts and sprouts, while fermented soy products include – miso, tempeh, natto and soy sauce.

Some soy products are sources of calcium and iron – such as tofu or tempeh (made with a calcium coagulant) and calcium-fortified soy drinks.

‘Second generation’ soy products

Another class of soy-based food exists called ‘second generation’ soy food. This includes tofu sausages and burgers, soy breads, soy pasta and soymilk yoghurts and cheeses. It also includes products that contain soy or soy-based ingredients such as – lecithin (additive 322) which can be found in some chocolate and baked goods.

Soybeans and phytoestrogens

Soybeans contain hormone-like substances called phytoestrogens (‘phyto’ means plant), which are naturally occurring chemicals found in plants. Given the right conditions, these compounds copy the action of the female hormone oestrogen but are much less powerful – about 1,000 times less.

There are many types of phytoestrogens, one example being isoflavones. Isoflavones are very strong antioxidants and can mimic the effects of oestrogen, but their full physiological effects are still being investigated.

Soybeans are the most common source of isoflavones in food. However, the amount of isoflavones varies with the type of soy food, preparation method and brand.

Some of the richest sources of isoflavones are soy flour and soy nuts.

Health benefits of soy foods

Research suggests that soybeans and soy foods have a range of health benefits.

Coronary heart disease and soy

Having a diet rich in soy foods is linked with a lower risk of cardiovascular disease, including stroke and coronary heart disease.

Oestrogen may protect women against heart disease during their reproductive years, but rates of heart disease increase after menopause.

Soybeans have been shown to lower total cholesterol and LDL cholesterol levels, both known risk factors of heart disease.

An analysis of clinical trials suggests 14g to 50g of soy protein can significantly reduce total blood cholesterol levels, LDL (bad) cholesterol levels and triglycerides, while moderately increasing HDL (good) cholesterol levels.

The United States Food and Drug Administration also found adults who include at least 25g soy protein (about 4 servings of soy) daily in a diet low in saturated fat and cholesterol can reduce LDL cholesterol by about 3 to 4%.

Whole soy products (such as soymilk, soybeans and soy nuts) have a greater effect on improving cholesterol levels than processed soy products.

It is not known how this happens – it could be phytoestrogens or soy proteins working alone or together. Other factors, such as soy’s high-fibre or low saturated-fat content may play a part.

Another reason could be, the amount of animal protein in the diet (including saturated fat and cholesterol within the animal protein) may be reduced and indirectly improve our blood cholesterol levels.

However, studies also show that eating soy protein without isoflavones results in only small cholesterol reductions, and isoflavone supplements alone have minimal cholesterol lowering effects.

Soybeans and menopause

Due to their phytoestrogen content, it is thought soy can reduce menopausal symptoms (such as hot flushes). This is based on observations of women in some parts of Asia, who tend to have soy-rich diets and typically fewer hot flushes during menopause than women on meat-rich diets.

The phytoestrogens in soy appear to act like a mild form of menopausal hormone therapy (MHT). However, compared with traditional MHT, it would take almost a year of regular soy consumption to have similar health benefits.

More research is needed, but soybeans may help some women to manage menopausal hot flushes, even if only modestly.

Do not take highly processed soy supplements if you have a high risk of breast cancer, or are a breast cancer survivor. Eating moderate amounts of whole soy foods appears to be healthy.

Other health benefits of soy

Other possible health benefits of soy foods include:

• lowered blood pressure
• improvements to blood vessels, (such as greater elasticity of artery walls)
• improved bone health
• protection against some cancers (including breast cancer)
• improved cognitive function and visual memory.

However, further research is needed before soy’s health benefits are conclusively known.

Amount of soy for health benefits

Generally, around 30 to 50mg of isoflavones is enough to offer health benefits.

Examples of the average isoflavone content of some foods include:

• half a cup of soybeans – 40 to 75mg isoflavones
• quarter cup of soy flour – 45 to 69mg isoflavones
• one 250ml glass of soy drink – 15 to 60mg isoflavones
• one 115g block of tofu – 13 to 43mg isoflavones
• one 110g block of tempeh – 41mg isoflavones
• one container of soy yoghurt – 26mg isoflavones
• 2 slices of soy bread – 7 to 15mg isoflavones
• teaspoon of soy sauce – 0.4 to 2.2mg isoflavones.

Some studies have shown traditional soy foods tend to have more beneficial health effects compared with ‘second generation’ soy foods.

Don’t forget to check food labels, many fermented soy products like soy sauce are high in salt and are not beneficial to our health.

Tips for increasing soy intake

If you want to increase your intake of soy:

• Choose whole soy foods like soymilk, tempeh, soy bread and tofu.
• Check ingredient lists to make sure the soy foods you buy are made from whole soybeans and not soy isolates.
• Make sure products (such as cereals) contain soy protein and not just added isoflavone.

Other foods containing phytoestrogens

Foods other than soy that contain phytoestrogens include:

• wholegrain cereals – like oats, wheat, corn, barley, rye and buckwheat
• nuts and seeds – such as almonds, linseed, flaxseed, sunflower, pumpkin and sesame
• sprouts – alfalfa
• oils – extra virgin olive oil
• other legumes – chickpeas, lentils and kidney beans.

Health risks of soy and babies

Eating soy foods as part of your normal diet is generally more beneficial than harmful.

Although there has been concern that high consumption of soy for some men and people with thyroid conditions may be risky, research suggests this is not the case.

Studies have also shown the use of soy infant formula in healthy, full-term babies does not appear to be harmful. However, infant soy formula may be harmful to premature babies and is best avoided. Check with your maternal and child health nurse or doctor.

Genetically modified soy products

Some people do not wish to eat genetically modified (GM) foods. Soy products imported from the United States are the main source of GM ingredients in food sold in Australia.

Some soybean crops have been genetically modified to be resistant to herbicide, but they are otherwise identical to non-GM soybeans.

Genetically modified soy is found in primary soy products (such as tofu or soy flour), but it can also be found in a wide range of other foods (such as chocolates, potato chips, margarine, mayonnaise, biscuits and bread).

It is mandatory in Australia for approved GM foods and ingredients that contain novel DNA or novel protein to be labelled with the words ‘genetically modified’.

Soy allergy

Soy allergy can occur in some people due to a reaction to soy protein causing the immune system to react abnormally. Soy allergies are common in babies and children. Symptoms include:

• itching
• tingling sensation of the mouth and lips
• flushed skin
• nausea
• diarrhoea
• wheezing and shortness of breath
• hives
• dizziness and confusion.

Soybeans are widely used in many food products. Lecithin (food additive 322) is made from soybeans and is often used in processed foods such as chocolate, baked goods, margarine, sauces, cheese and dairy products.

Not all soy products will cause a reaction. In fact, many people with an allergy to soy can safely eat soy lecithin, soya bean oil and some fermented soy foods as they are less allergenic than those containing raw soybeans.

Foods to avoid

If you have a soy allergy, seek advice from your doctor. Always read food labels and avoid:

• soymilk
• soybean
• soya
• soy nuts and soy sprouts
• soy sauce
• tofu
• miso
• tempeh
• tamari.

Where to get help

• Your GP (doctor)
• Your maternal and child health nurse
• Dietitians AustraliaExternal Link – find a dietitian near youExternal Link Tel. 1800 812 942
• Food Standards Australia New Zealand (FSANZ)External Link Tel. (02) 6271 2222

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441.44 rubles/kg Without tax: 441.44 rubles.

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“Cheese” meatballs

“Cheese” meatballs Garibaldi golden, tender chicken breast cutlets with . .

Certificate of Conformity

Number: STO 80636396-005-2018

Ingredients:

Ingredients: Chicken fillet, chicken skin, durum cheese (normalized pasteurized milk, salt food (contains anti-caking agent E536) ,
bacterial starter of mesophilic lactic acid microorganisms, milk-clotting enzyme of animal origin (water,
sodium chloride, sodium benzoate, chymosin, pepsin), food additive
annatto dye (water, norbixin, potassium hydroxide), sealant
calcium chloride), melange, edible salt, garlic,
acidity regulators E450, E451, spices (mustard, garlic,
onion), flavoring (ham, butter), breadcrumbs.

Nutritional value per 100 g of product (average values)

KBJU: Protein 18 g, fat 10 g, carbohydrates 5.4 g, calories 184 kcal/769 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18°C, no more than 6 months. The product must not be re-frozen!

410. 55 RUR/kg Without tax: 410.55 RUR

Beefsteak

Beefsteak from Garibaldi is an original mixture of ground beef and pork.

Certificate of conformity

0006 Composition:

Product contains: Trimmed beef, drinking water, pork, onion, soy protein, whey concentrate, lactose, acidity regulator E450, stabilizer E452, salt, spices and spice extracts (ground black pepper), flavor and aroma enhancer E621, thickener E407a.

Nutritional value per 100 g of product (average values)

KBJU: Protein 9 g, fat 13 g, carbohydrates 1 g, calories 160 kcal/672 kJ.

Shelf life

Shelf life: At minus 18°C ​​no more than 6 months. At a storage temperature not higher than minus 10ºС – no more than 1 month. The product must not be re-frozen!

354.13 r./kg Without tax: 293.44 p.

Pancakes with cottage cheese

Pancakes with cottage cheese made by the hands of the Garibaldi artisans. Dough for pancakes is ready..

Certificate of conformity

, melange, vanillin flavor, ethyl vanillin, flavor enhancer and fragrance E637. DOUGH: drinking water, premium wheat flour, powdered milk, vegetable oil, sugar, egg melange, edible salt, pancake mix
and fritters (contains baking powder:
sodium dihydrogen pyrophosphate, bicarbonate
sodium; emulsifier – esters of glycerol
and diacetyltartaric and fatty acids,
stabilizer – xanthan gum,
dye – titanium dioxide).

Nutritional value per 100 g of product (average values)

KBJU: Protein 10 g, fat 4 g, carbohydrates 20 g, calories 152 kcal/635 kJ.

Shelf life

Shelf life: At a temperature not exceeding minus 18°C, no more than 180 days. The product must not be re-frozen!

425.41 rubles/kg Without tax: 425.41 rubles.

Pancakes with cherries

Thin pancakes are baked by hand in our production. These pancakes have natural filling..

Certificate of conformity

freshly frozen pitted cherries, confiture “Cherry” (sugar , cherry, water, stabilizer E1442, E418, acidity regulator E330, E331, natural flavor, preservative E202), sugar, stabilizer (thickener E1422, sugar), preservative E202. DOUGH: drinking water, premium wheat flour, powdered milk, vegetable oil, sugar, egg melange,
edible salt, mixture for pancakes and fritters
(contains raising agents: sodium dihydropyrophosphate,
sodium bicarbonate; emulsifier – esters of glycerol
and diacetyltartaric and fatty acids, stabilizer –
xanthan gum, dye – titanium dioxide).

Nutritional value per 100 g of product (average values)

KBJU: Protein 3 g, fat 4 g, carbohydrates 42 g, calories 212 kcal/889 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18°C, no more than 180 days. The product must not be re-frozen!

422. 60 RUR/kg Without tax: 422.60 RUR

Pancakes with meat and onions

Making pancakes is a complicated and time-consuming process, but GARIBALDI takes care of everything. 2020

Composition:

Product contains: FILLING: beef, pork, onion, table salt, ground black pepper, sugar. DOUGH: drinking water, premium wheat flour, powdered milk, vegetable oil, sugar, egg melange, edible salt, mixture for pancakes and fritters (contains raising agents: sodium dihydropyrophosphate, sodium bicarbonate; emulsifier – esters of glycerol and diacetyltartaric and fatty acids , stabilizer – xanthan gum, dye – titanium dioxide).

Nutritional value per 100 g of product (average values)

KBJU: Protein 11 g, fat 12 g, carbohydrates 20 g, calories 235 kcal/985 kJ.

Shelf life

Shelf life: At a temperature not exceeding minus 18 °C, no more than 180 days. The product must not be re-frozen!

356. 62 r./kg Without tax: 356.62 r.

Pancakes with minced meat “Chicken julienne with mushrooms”

Pancakes with chicken and mushrooms prepared according to a homemade recipe: flavored chicken. 0-2020

Composition:

Product contains:: FILLING: chicken fillet, chicken skin, champignon mushrooms,
onion, vegetable oil, table salt,
mushroom flavor (contains flavor and aroma enhancer E621, flavors (contain cereals, milk), anti-caking agent
E551), ground black pepper, sugar. DOUGH: drinking water,
premium wheat flour, dry milk, vegetable oil,
granulated sugar, egg melange, table salt,
leavening agents: sodium dihydrogen pyrophosphate,
sodium bicarbonate; emulsifier – esters of glycerol
and diacetyltartaric and fatty acids, stabilizer –
xanthan gum, dye – titanium dioxide.

Nutritional value per 100 g of product (average values)

KBJU: Protein 9 g, fat 11 g, carbohydrates 19 g, calories 208 kcal/870 kJ.

Shelf life

Shelf life: At a temperature not exceeding minus 18 °C, no more than 180 days. The product must not be re-frozen!

326.90 RUR/kg Without tax: 326.90 RUR

Armenian boraki

Dumplings, regardless of their shape and filling, are loved by everyone. Boraki Garibaldi is also one..

Certificate of conformity

premium wheat, drinking water, table salt food,
melange, food vegetable fiber, improver (contains
antioxidant-ascorbic acid, dye β-carotene, riboflavin). MINCING: beef, pork, onion, chicken skin, drinking water, table salt, food vegetable fiber, ground red pepper, taste and aroma enhancer E621, food flavoring (meat).

Nutritional value per 100 g of product (average values)

KBJU: Protein 10 g, fat 10 g, carbohydrates 26 g, calories 233 kcal/971 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18ºС no more than 6 months. The product must not be re-frozen!

255.53 rub./kg Without tax: 255.53 rub.

(1)

Vareniki with potatoes and onions

Enjoy the combination of the taste of natural potatoes and fried onions..

Certificate of Conformity

Number: STO 80636396-008-2019

Ingredients:

Product contains:: DOUGH: premium wheat flour, drinking water, salt cooking food, melange, food vegetable fiber, dough improver (contains antioxidant ascorbic acid, dyes β-carotene, riboflavin). MEAT: potatoes, onion, vegetable oil, table salt, ground black pepper.

Nutritional value per 100 g of product (average values)

KBJU: Protein 5 g, fat 3.5 g, carbohydrates 32.5 g, calories 182 kcal/760 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18°C, no more than 3 months. After opening the package, the shelf life at a temperature not exceeding minus 18ºС is not more than 30 days. The product must not be re-frozen!

RUB 438.05/kg Without tax: RUB 438.05

(3)

“Summer” dumplings with cherry

Garibaldi dumplings with cherry – are rightfully called Summer dumplings. ..

Certificate of conformity

Number: STO 80636396-008-2019

Ingredients:

Ingredients:: FILLING: fresh-frozen cherries, pitted, granulated sugar , stabilizer (contains thickener E 1422, preservative E202) . Dough: premium wheat flour, drinking water, granulated sugar, melange, vegetable oil, edible salt,
dietary fiber.

Nutritional value per 100 g of product (average values)

KBJU: Protein 4.2 g, fat 2 g, carbohydrates 45 g, calories 215 kcal/899 kJ.

Shelf life

Shelf life: At minus 18°C ​​- no more than 3 months. After opening the package, the shelf life at a temperature not exceeding minus 18ºС is not more than 30 days. The product must not be re-frozen!

276.59 RUR/kg Without tax: 276.59 RUR

Dumplings with potatoes, mushrooms and onions

Dumplings with potatoes and mushrooms – this means a very satisfying dinner. A taste that&nbsp..

Certificate of conformity

Number: STO 80636396-008-2019

Ingredients:

Ingredients:: DOUGH: millet flour high quality food, drinking water, vegetable oil, table salt food, melange, ascorbic acid; dyes – β-carotene, riboflavin. MINCING: potatoes, champignon mushrooms, onion, wheat fiber, table salt, mushroom flavoring, ground black pepper.

Nutritional value per 100 g of product (average values)

KBJU: Protein 5 g, fat 2.5 g, carbohydrates 32 g, calories 171 kcal/714 kJ.

Shelf life

Shelf life: At minus 18°C ​​- no more than 3 months. After opening the package, the shelf life at a temperature not exceeding minus 18ºС is not more than 30 days. The product must not be re-frozen!

299.05 rub./kg Without tax: 299.05 p.

(1)

Vareniki with cottage cheese

“Garibaldi” cottage cheese dumplings – homemade. Delicate ..

Certificate of conformity

Number: STO 80636396-008-2019

Ingredients:

Ingredients:: DOUGH: premium wheat flour, drinking water, sugar, edible salt, melange , food vegetable fiber, dough improver (contains antioxidant – ascorbic acid; dyes – β-carotene, riboflavin). FILLING: cottage cheese (normalized milk, starter culture of lactic acid microorganisms), sugar, melange, thickener E 1412, preservative E 202, vanillin and ethyl vanillin flavors, flavor enhancer E637.

Nutritional value per 100 g of product (average values)

KBJU: Protein 11.4 g, fat 4.2 g, carbohydrates 38.8 g, calories 239 kcal/999 kJ.

Shelf life

Shelf life: At minus 18°C ​​- no more than 3 months. After opening the package, the shelf life at a temperature not exceeding minus 18ºС is not more than 30 days. The product must not be re-frozen!

$360. 36 Without tax: 360.36 rubles.

(2)

Stuffed cabbage “Traditional”

Stuffed cabbage “Traditional” Garibaldi is a quick, tasty and very satisfying dish!..

Certificate of Conformity

Number: STO 80636396-005-2018

Ingredients:

Ingredients: Fresh cabbage, trimmed beef, pork, rice, onion turnip chat, drinking water, milk protein, acidity regulator E450, E452 stabilizer, edible salt, ground black pepper, E621 flavor and aroma enhancer, flavoring agent.

Nutritional value per 100 g of product (average values)

KBJU: Protein 7 g, fat 12 g, carbohydrates 10 g, calories 169kcal/706 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18°C, no more than 6 months. The product must not be re-frozen!

$307.59 Without tax: 307.59 rubles.

(1)

Sorcerers “Lithuanian” (beef, poultry)

Natural spices, original shape and tender filling of beef and poultry. ..

Certificate of conformity

Number: STO 80636396-009-2019

Ingredients:

Ingredients: Dough: premium wheat flour, drinking water, melange, salt
cooking food. MINCING: chicken skin, beef, chicken fillet, onion, drinking water, food vegetable fiber, fresh garlic, pepper
ground red pepper, ground black pepper, flavor and aroma enhancer
monosodium glutamate, antioxidant sodium ascorbate.

Nutritional value per 100 g of product (average values)

KBJU: Protein 11 g, fat 4 g, carbohydrates 25 g, calories 180 kcal/750 kJ.

Shelf life

Shelf life: At a storage temperature not exceeding minus 18°С
no more than 6 months. Shelf life of semi-finished products after
opening of consumer packaging or in bulk in a container
without packaging at a storage temperature of minus 10°С
no more than 30 days.
The product must not be re-frozen!

$424.71 Without tax: 424.71 rubles.

(1)

Corden Blue with Ham and Cheese

Corden Blue with Ham and Garibaldi Cheese is minced minced meat made from juicy, tender chicken.

Certificate of Conformity

Number: STO 80636396-005-2018

Ingredients:

Product contains: Manually deboned broiler chicken meat, drinking water, hard cheese (cow’s milk, table salt, rennet enzyme), ham
(pork, drinking water, starch, edible salt,
color fixative – sodium nitrite, acidity regulator E450,
moisture-binding agent carrageenan, flavor enhancer and
aroma – monosodium glutamate, ascorbic antioxidant
acid, dextrose, carmine dye, melange, oil
creamy, soy protein isolate, wheat fiber, salt
cooking food, spices (natural spices: onion,
garlic, garlic extracts, yeast extracts),
breadcrumbs.

Nutritional value per 100 g of product (average values)

KBJU: Protein 13 g, fat 14 g, carbohydrates 6 g, calories 202 kcal/846 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18°C, no more than 6 months. The product must not be re-frozen!

$411. 84 Without tax: 411.84 rubles.

Country Cutlets

Country Cutlets Garibaldi are real natural Russian cutlets, which are used in..

Certificate of Conformity

Number: STO 80636396-005-2018 90 006 Composition:

Product contains: : Trimmed beef, pork, drinking water, onion, mechanically deboned poultry, soy protein, protelact-M (whey concentrate, lactose, acidity regulator E450, stabilizer E452), salt, spices (garlic, onion, black pepper extracts , taste and aroma enhancer E621, stabilizer E450, acidity regulator E451,
antioxidant E300), breadcrumbs.

Nutritional value per 100 g of product (average values)

KBJU: Protein 10 g, fat 15 g, carbohydrates 4 g, calories 196 kcal/819 kJ.

Shelf life

Shelf life: At a storage temperature not higher than minus 18°C, no more than 6 months. The product must not be re-frozen!

Soy sauce test | Demand

0031 II century BC. True, this seasoning appeared in the Russian gastronomic culture not so long ago, but interest in it is growing rapidly. First of all, this is due to the rise in popularity of Japanese cuisine, because sushi is impossible to imagine without soy sauce.

Why soy sauce is useful

Why is soy sauce so loved in Japan, China, Vietnam, and now all over the world? In the countries of the East, it is not just an important component of the national cuisine, but also a medicine. It is included in many medical nutrition systems. For more than two thousand years of the use of soy sauce, mankind has accumulated a lot of knowledge about the effects of this product on the body. Soy Sauce Known to:

• Improves blood circulation, which has a positive effect on the functioning of the cardiovascular system and contributes to the fact that blood and oxygen better nourish the peripheral areas of the body. This property also has a positive effect on the process of fat burning.
• Removes excess free radicals from the body, rejuvenating cells. After all, soy sauce contains a large amount of antioxidants.
• Contains phytoestrogens, therefore it is especially useful for women at any age.
• The vegetable protein of soy sauce contains about 20 important and essential amino acids, as well as B vitamins, including choline, which contributes to the normal functioning of the nervous and endocrine systems.

Real soy sauce contains naturally occurring glutamic acid and its salts. This is the well-known monosodium glutamate, which replaces salt to taste, but does not have the side effects inherent in it. Therefore, some believe that replacing salt in the diet with soy sauce can reduce overall salt intake.

Due to the substances that are formed in the sauce during a long natural fermentation, it can be stored for a long time without preservatives, without losing its beneficial properties.

In a word, the use of natural soy sauce in a reasonable amount brings undoubted benefits to the body. Unless, of course, the product is “correct”.

Classic recipe

It is clear that we should not rely on the fact that the modern sauce that we see on the shelves of supermarkets corresponds to the ancient canons and contains only useful natural ingredients. And yet, some of the useful properties in it should remain.

Unfortunately, in Russia there is no standard yet that would determine the composition of the “correct” soy sauce. Therefore, the idea of ​​​​how it should be is based on a thousand-year tradition of manufacturing. Therefore, our consumer, who is not spoiled by an abundance of opportunities to try different tastes and compare them with the real one, is easily deceived by fakes for this useful product. After all, the brown color of the seasoning is often created with the help of dyes, the taste is created by the addition of monosodium glutamate, and the basis of the sauce, as studies have shown, may not be soy at all.

The name “soy” itself indicates that the main ingredient of the popular seasoning is soybeans. They, like any other product, are of different quality, which ultimately affects the quality of the product. In addition to soy, only three components are present in the composition of the classic sauce: wheat, salt and water.

But not only the composition and quality of the products from which the sauce is made are important. The technology of its preparation is of decisive importance. The fact is that real soy sauce goes through a stage of natural fermentation. This is a long and complex process that requires special conditions. All ingredients are involved in it, and specific fungi of the genus Aspergillus (they are also called “koji”) start the fermentation mechanism. The process of preparing the sauce also includes fermentation and pasteurization so that there are no live fungi and bacteria in the finished product. Of course, a product made according to all the rules cannot be cheap. But it is precisely the strict adherence to technology that gives it unique properties.

An alternative that allows you to quickly prepare a “budget” sauce is to simply dilute the concentrate with water. It is clear that there will not be much benefit from such a seasoning.

The composition of sauces on sale today is not as concise as ancient recipes prescribe: in modern products there are not four ingredients, but about ten or more. Probably, for those who buy the sauce not as a medicine, but only as a seasoning for food, there is nothing to worry about. The main thing is that the components do not harm health, and that the manufacturer indicates reliable information on the label. The purpose of this test was precisely to check the veracity of the manufacturers’ statements.

What was checked for

The study involved five popular budget soy sauce brands – Doshirak, Santa Maria, Sempio, Bamboo Stalk and Tai-So.

All samples were tested for two parameters – the presence of GMOs and the content of soy. The results were stunning: all 5 test participants were soy-free! That is, none of the samples can be called soy sauce . As for genetically modified organisms, they were not found in any sample. Yes, in fact, where do they come from if there is no soy in the sauces!

A soy sauce test was performed by our colleagues from a consumer organization shortly before us, however, the intersection was only on sample Doshirak . According to their test, this sample with soy was fine, but according to our test, soy was not found in the sauce. Therefore, we sent this sample to another laboratory for verification purposes. The second laboratory confirmed our first results – no soy was found in the sample!

For the rest of the tested parameters (preservatives, glutamic acid and monosodium glutamate, aspartame, saccharin), the composition of the sauces coincided with those indicated on the label.

TEST CONCLUSIONS

• None of the tested samples contained soy, so none of them could be called soy sauce.
• None of the test participants contains the sugar substitutes aspartame and saccharin.
• Samples Sempio and Doshirak contain no preservatives, consistent with label claims. Santa Maria sauce contains benzoic acid in acceptable amounts, as the manufacturer honestly wrote on the label, and does not contain sorbic acid, which was confirmed during the test. The manufacturers of samples Bamboo stem and Tai-So declared preservatives potassium sorbate and potassium benzoate in their products, therefore, these sauces were not investigated for this parameter.

4 out of 5 test samples did not contain monosodium glutamate flavor enhancer, and the test confirmed its absence. The manufacturer of sample Doshirak honestly wrote on the label about the presence of this ingredient in their products.

Sample description