Soy protein causes an acute decline in dietary calcium bioavailability

This post includes a summary of a study published in the American Society for Nutrition 136:1890-1895, July 2006 and a recipe for eggs scrambled with olives and onion.

Study title and authors:

Books:

Meat and Soy Protein Affect Calcium Homeostasis in Healthy Women

Jane E. Kerstetter*, Diane E. Wall, Kimberly O. O'Brien**, Donna M. Caseria and Karl L. Insogna

* Department of Allied Health, University of Connecticut, Storrs, CT; Yale University, School of Internal Medicine, New Haven, CT; ** Division of Nutritional Sciences, Cornell University, Ithaca, NY; and Yale New Haven Hospital, New Haven, CT

This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/136/7/1890
 
The author concludes that soy protein causes an acute decline in dietary calcium bioavailability compared to meat protein.

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Recipe of the day

Eggs Scrambled with Olives and Onion

Ingredient list:

Three fresh eggs

Food Mall: Eggs

Sweet yellow onion

Green olives
Extra virgin olive oil
Garlic powder
Black pepper
Turmeric
Salt

Directions:
Chop enough onion to cover the bottom of a small frying pan. Slice about 10 olives into halves or thirds. Crack three eggs into a coffee cup. Add salt, black pepper, and garlic powder to taste. Add a dusting of turmeric, which I like with eggs. Stir with a fork or whisk to mix well.

Cover the bottom of a small frying pan with olive oil and place over medium-low heat. Don’t skimp on the oil. Add onion and let cook 1-2 minutes. Scatter sliced olives among onions. Pour egg mixture over the vegetables and let it cook undisturbed for about 1 minute. Scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate and eat!