Soy: good, or bad?

[shootingstar]

Hey Emily, my mother has high blood pressure..that's why she had to cut down on her salt intake.

A traditional Chinese meal uses soy sauce....nearly every meal. That's why the amount has to be VERY small for each meal. Otherwise it's like the salt shaker habit for dishes already salted. As I have said before elsewhere, her dishes still taste "Chinese" to me because of type of other ingredients and cooking techniques.

And no, I never add more soy sauce when I am ready to eat the dish after it's served to me at the table,... when a particular Asian dish has already been cooked with abit of soy sauce. I can tell..by various cooking techniques or by taste/visual look.

Frankly I never fully understood the whole craze over tofu. But I shrugged off as something that maybe I was too blind ...because I had it as a kid and never thought much about it. And I never really thought about eating a lot of tofu as a replacement for something else. I already have skim milk in my daily diet. Remember, I grew up in Canada and had milk daily as part of my diet also.

My parents have made the diet adjustments for their children when they immigrated, for very calculated reasons: they did want their children to have the benefit of drinking milk.

The reason why I don't have much tofu now, is that I find the tofu abit expensive in Calgary ....and less brand choices compared to Vancouver...

I don't drink soy milk because a lot brands seem to have cane sugar. So I go to skim cow's milk..

But I do enjoy a lovely tofu cooked dish with veggies..