Soy can substitute for salad toppers

Soy and soy products — such as tofu and tempeh — are becoming more popular.

"I heard [soy is] good for you, but I don’t really know what it’s in," freshman Peter Ceccacci said. "My mom says I should eat more of it."

As a health trend, "[soy is] not just continuing, but expanding," said Michelle Cavoto, nutritionist for the University Health Center. "It’s going everywhere, and I only see it getting bigger. I’d like to see it get more popular."

According to Revival Soy clinical trials, soy reduces the risk for hormone-related diseases such as breast, endometrial and prostate cancer. By inhibiting hormone and enzyme production and effecting estrogen and testosterone metabolism, both men and women are at less risk for these certain cancers.

Soy also lowers "bad" LDL cholesterol, which reduces risk for heart disease. It decreases the amount of calcium lost via excretion, lowering the risk for osteoporosis.

"Tofu can go into soups, casseroles, chili, anything because it takes on the flavor of what it’s cooked with." Cavoto said.

Products like dried soybeans, which taste like corn nuts, can be used as a salad topper, in yogurt or as a snack. Tofutti is an alternative to lactose-heavy ice cream without the saturated fat, and veggie burgers largely are available in campus dining facilities.

"I love Bocca products and soy yogurt, but my all-time favorite snack is a tall glass of chocolate soy milk," Cavoto added.

Senior Rian Chandler finds soy options at on-campus dining facilities such as Festival and D-hall.

"There are some great options for soy at Festival’s noodle bar. D-hall is often another good option because it has a vegan bar and veggie burgers," she said.