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By Christine Werner, PhD, PA-C, RD,
The history of incorporating soy into the Indian diet revolves around the large population of vegetarians and a concern over a lack of high-quality protein. These circumstances sparked interest in studying soy as a new food source.
By Jim Hershey
With nearly eight billion people living on Earth today and another one billion projected by 2040, an abundant source of efficiently produced and nutritionally-rich foods is going to be one of the keys to survival. Fortunately, we have Glycine max, more commonly known as the soybean, to help meet the nutritional needs of the growing population
By Pablo Adreani
Though Hispanics around the world are far from homogenous, diverse segments overall stay true to significant commonalities when it comes to food. In particular, Hispanics broadly share a strong preference for fresh, local and whole ingredients and traditional dishes that help preserve their connection to each other and their country of origin. In the United States, for example, Hispanics outspend the general market on food and are spending at a higher rate on “fresh” more frequently than other consumer groups.
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