Allergic to red meat? Try soy meat
SOY meat alternatives, made specifically to resemble meats, poultry or fish products in taste, texture, colour and form continue to make their way into the market. <br>
SOY meat alternatives, made specifically to resemble meats, poultry or fish products in taste, texture, colour and form continue to make their way into the market.
These foods are specifically made for people who are allergic to meat. Though eating soy or its products significantly enhances human health because of its nutritional values, the biggest and latest rare additional value is that individuals allergic to animal and bird’s meat can eat soy meat without suffering allergies despite testing exactly like meat.
“I used to vomit and develop skin rash whenever I would eat meat. I stopped eating meat, but recently, I discovered soy meat. It tastes and smells like meat, and I am not allergic to it,†says Betty Nakamatte, a resident of Namungoona.
How is soy meat produced?
Soy meat is produced through a rigorous extrusion process that extracts moisture, leaving chunks of dry food. The final product is 100% soy, but the name is derived from the animal meat-like taste and texture.
According to online sources, the original soy meat alternatives were made primarily from soy flour and later textured soy flour.
Today, soy food manufacturers may use textured soy flour, soy concentrates, soy protein isolates or a combination of all, and combine them with other vegetable proteins and ingredients.
Nutritional benefits
Kizza Ben, a nutritionist working with Tianshi, a Chinese food supplements firm, says soy meat enhances intake of zink, calcium, micro-nutrients fats, proteins, fibre, and magnesium.
“Unlike animal meat, soy meat is free of cholesterol and is enriched with 50% protein and iron that is essential for mental development and revitalisation,†he says.
While animal meat majorly comprises bones and stiff muscles, soy meat is soft and easy to prepare, according to Isaac Ssebakijje, a food and nutrition scientist. Soy meat is more nutritional than animal meat.
He says soy meat must be cooked. It is recommended for all age groups and babies being weaned off breast milk.
Soy meat is on sale in selected supermarkets. A kilogram of meat which costs about sh6,000 can feed about seven people, while an 800g pack of soy meat which costs the same amount feeds 14.
SESACO, a local company that has for decades been turning soy seeds into a multiplicity of products made a breakthrough two years ago when it imported the American technology of manufacturing soy meat. Currently, it is the sole producer of soy meat in Uganda.
How to prepare soy meat
Soak the dry soy meat chunks in water for 20 minutes.
Prepare sauce additives like tomatoes, onions, salt, spices and fry.
Remove the soy meat from water and add to the ingredients. l Fry for two minutes and add
the water in which the meat chunks were soaked.
Boil for 10 minutes and serve
with any food.
These foods are specifically made for people who are allergic to meat. Though eating soy or its products significantly enhances human health because of its nutritional values, the biggest and latest rare additional value is that individuals allergic to animal and bird’s meat can eat soy meat without suffering allergies despite testing exactly like meat.
“I used to vomit and develop skin rash whenever I would eat meat. I stopped eating meat, but recently, I discovered soy meat. It tastes and smells like meat, and I am not allergic to it,†says Betty Nakamatte, a resident of Namungoona.
How is soy meat produced?
Soy meat is produced through a rigorous extrusion process that extracts moisture, leaving chunks of dry food. The final product is 100% soy, but the name is derived from the animal meat-like taste and texture.
According to online sources, the original soy meat alternatives were made primarily from soy flour and later textured soy flour.
Today, soy food manufacturers may use textured soy flour, soy concentrates, soy protein isolates or a combination of all, and combine them with other vegetable proteins and ingredients.
Nutritional benefits
Kizza Ben, a nutritionist working with Tianshi, a Chinese food supplements firm, says soy meat enhances intake of zink, calcium, micro-nutrients fats, proteins, fibre, and magnesium.
“Unlike animal meat, soy meat is free of cholesterol and is enriched with 50% protein and iron that is essential for mental development and revitalisation,†he says.
While animal meat majorly comprises bones and stiff muscles, soy meat is soft and easy to prepare, according to Isaac Ssebakijje, a food and nutrition scientist. Soy meat is more nutritional than animal meat.
He says soy meat must be cooked. It is recommended for all age groups and babies being weaned off breast milk.
Soy meat is on sale in selected supermarkets. A kilogram of meat which costs about sh6,000 can feed about seven people, while an 800g pack of soy meat which costs the same amount feeds 14.
SESACO, a local company that has for decades been turning soy seeds into a multiplicity of products made a breakthrough two years ago when it imported the American technology of manufacturing soy meat. Currently, it is the sole producer of soy meat in Uganda.
How to prepare soy meat
Soak the dry soy meat chunks in water for 20 minutes.
Prepare sauce additives like tomatoes, onions, salt, spices and fry.
Remove the soy meat from water and add to the ingredients. l Fry for two minutes and add
the water in which the meat chunks were soaked.
Boil for 10 minutes and serve
with any food.