411: Scared of Soy? What Tofu Does to Estrogen, Hormones, and Breast Cancer Risk

Anita 0:00

Is it safe? But yes, it does get lauded in vegan circles, It's almost like you said, they think it's the only source of protein, and it's not true. Every plant has protein. Every

Jarrod 0:09

is a good source of complete protein, as are, as are all plants. But for some reason, it- the attention just seemed to get stuck on the soybean.

Anita 0:09

complete source of protein. It's not Yeah, it is a good- But for some reason,

Jarrod 0:24

I don't know. I, I, I've never quite figured it out, but there it is

Anita 0:29

just seems to get stuck on soy beans. I don't know. I, I, I've never quite figured it out, but there it is. So let me ask you, Jarrod, is it safe? Because I think there needs to be some education around why is it or is it not safe? So first of all, is it safe? Welcome to Power On Plants. I'm Anita Roussel, a nurse and certified integrative nutrition health coach.

Jarrod 1:47

a nurse and certified nutrition health coach And I'm Jarrod Roussell, a physician assistant certified in lifestyle medicine.

Anita 1:50

If you're new to Power On Plants, you may be wondering why are these people so passionate about whole plant foods? That's because as a nurse and a physician assistant, Jarrod and I spent years exhausted in the system of helping people manage their diseases. We didn't go into nursing and physician assisting to help people manage their diseases. And one day, Jarrod came home and he said, "Anita-"

Jarrod 2:15

I had enough. Do

Anita 2:17

Do you remember that? I mean, it was just a life-changing day for

Jarrod 2:21

I was at a conference, and I'd been sitting there for a number of hours, and I didn't mind that. I've enjoyed going to conferences before. But I just remember sitting there during this one particular speaker, very intelligent man, cardiologist, and he was talking about how to treat blood pressure. And if your blood pressure was a certain range, then you needed this medication. If it was above that, then you needed more medications. And it all sounded very good, but that whole time I was just thinking, There's gotta be a better way. We've never actually discussed what's at the root cause of this." Yes, you need to manage blood pressure because you can't let it go through the roof, but what was at the core of what was going on?

Anita 2:58

Right. And then I had my health struggles, and I started having more and more diagnosis and weird symptoms, and we couldn't figure out what was going on. I had fibromyalgia. I was tired all the time. I said, Why am I getting all these things? Why am I having fibrocystic breast

Jarrod 3:11

am I having conversations?" pains,

Anita 3:12

Yeah. And people telling me, "These things won't go away. You have these for life once you have these things." And I looked to him one day and I said, "I feel like I'm dying. You're gonna have to take me to the hospital if this does not stop, So we had to figure out something, and we started looking into the research. Jarrod loves research. he worked in it for a very long time at Medical University of South Carolina.

Jarrod 3:32

welcome home." So we had this big Started looking into it. We started asking questions. But during most research, he, he worked in a program Well, that was my first degree was molecular biology, so that's, yeah, it just makes sense. But that's always been a thing that I... So he gets these medical journals. And one day he got this journal, and

Anita 3:33

Like a pilot. It makes sense. Yeah, it just makes sense. So that's always been a thing that lights him up. So he gets these medical journals in the mail, and one day he got this journal. He said, "Anita, I think I found something that could help you." Yeah.

Jarrod 3:47

he had a thing about that Do you want me to go into it? Not in this episode. Well, okay. I won't go into it in detail, but it was talking about omega fats and all that. Omega-3s versus six, and I just... A light bulb went off, and I thought, "This may be at least some answer, some sliver of a chance." And so I started reading it. We made some small changes, started seeing small results, and then that just, snowballed. Now, I would love to say it snowballed very, very quickly. The snowball took a little while to roll on that one

Anita 4:12

It was such a learning process for us because we didn't have somebody that could tell us step one, step two, step three, step four, step five, like we can do with you. And when you get around the people that know those things, they can take you so much farther, so much faster. We didn't have that. So we had to study and research and try to figure all these things out, and that part was exhausting for us. It doesn't have to be that way for you, that's the good news, because we've walked this journey. We figured these things out, is the same with anything in life. I was talking to a friend about this today. I said, "It's so amazing," she's a lot younger than me, and I said, "Because you, you're at, 18 years old right now, and I'm at 55 almost, not quite. But, you know, when you're in your mid-50s, you have all these life experiences, all these things you've learned on your journey, and there's many things that you can teach someone at 18. And if they learn it at 18, where are they gonna be when

Jarrod 4:59

Oh my goodness. We wish we had known this at 18, but we're thankful we know it now. It literally will take our decades and turn it into your days

Anita 5:08

the reason that we care so much about these foods is because they are the foods that heal. It is backed by science, decades and decades of science. It's been there for so long. It's backed by the word of God. It's the original way we were created to eat. We tried it, it worked for us. We've helped hundreds of people, many of whom had already tried plant-based and couldn't make it stick, and then we see them come off their medications under their doctor's supervision. Why? That's very important. We always tell our clients, be under doctor's supervision for this, because they work so well. Imagine eating a food that you enjoy, that's quick, easy to prepare, easier than anything you've ever done before. You don't have anything you miss 'cause you have a replacement for most everything you love. And you have more ways to eat and more dishes to try than you could ever imagine in the past And those same foods and that way of living that you love Leads you to natural reversal of the disease processes that have been stacking, the symptoms that have been stacking. Now those things start falling off, and this is why we're passionate about eating this way. We know that God's put dreams on your heart, things that you wanna live, reasons that you're here, your purpose for living. You cannot do that in a body that's barely functioning, that's sucking up so much of your time in doctor's offices, and dealing with side effects of medication, and being in the cycle of management of disease. It's exhausting, and it's confusing. You don't know what to do. Like, how do I escape this? and maybe you don't even realize that you could actually get beyond it, that you have a diagnosis that has been staged, and you don't realize that even if you're at the final stage, these things can be reversed because God created your body in this amazing way that's able to reverse disease That's what we're passionate about, Helping you find the simplest, most enjoyable ways to eat whole plant foods that works with your busy life so that you can naturally heal, have the body that finally feels good, and is able to fully back you in living your God-given dreams 100%. Today we're gonna talk about something fun because I think there's a lot of confusion around this food.

Jarrod 7:15

Let's talk Tofu, yes. It seems to be, in some circles, demonized. Hey, man, you might have some problems here consuming that. And then in other circles, it's lauded. It's like it's the only plant-based source ever of a complete protein source. So this is the,

Anita 7:33

Let's talk tofu Tofu,

Jarrod 7:33

the, the king of beans, You

Anita 7:36

source ever of complete protein. Ooh. It's a living, breathing- That's a great point. That's a great point, 'cause I didn't think about it being lauded. I think more from this perspective of someone who's not familiar with it thinking, "Wait, is it safe?" I mean, I think that's the first question that comes up that you brought up. Is it safe? But yes, it does get lauded in vegan circles, It's almost like you said, they think it's the only source of protein, and it's not true. Every plant has protein. Every

Jarrod 7:56

is a good source of complete protein, as are, as are all plants. But for some reason, it- the attention just seemed to get stuck on the soybean.

Anita 7:57

complete source of protein. It's not Yeah, it is a good- But for some reason,

Jarrod 8:11

I don't know. I, I, I've never quite figured it out, but there it is

Anita 8:16

just seems to get stuck on soy beans. I don't know. I, I, I've never quite figured it out, but there it is. So let me ask you, Jarrod, is it safe? Because I think there needs to be some education around why is it or is it not safe? So first of all, is it safe?

Jarrod 8:25

It's absolutely safe. Soybeans are simply beans

Anita 8:29

It's literally made with beans.

Jarrod 8:31

These are beans. Now to- yes, now tofu are soybean curds, so it's a minimally processed soybean. So obviously it doesn't look like a soybean, but they do very minimal processing to create that product

Anita 8:46

reminds me of when I was walking down the aisles of Whole Foods, and I heard this person who worked there tell somebody, "Whatever you do, don't eat a banana." Like banana has ever destroyed anyone. I don't think a soybean has probably in and of itself ever destroyed anyone. but I think where the confusion comes in is the hormonal idea around soybeans. So I'd like for you to address that for a moment, because I think there are different reasons why some men stay away from it. We have a friend who is a little scared of soybeans,

Jarrod 9:16

But I think that it is the So I'd like for you to address that for me because I think they're different problems than, I think they're different questions than a white granite. I think they have been to a little bit here. And it's- He has not been a, a friend of soybeans, no

Anita 9:18

Right. It's been planted in him. It's an idea in society that's out there, and it is a myth. It's a false idea, and you're gonna explain why in a minute. But then women are also scared of increasing their cancer risk. Men are scared that maybe it's gonna make them more feminine.

Jarrod 9:34

But then women are also scared. Men are scared that they might get more cancer Yes. The, the main reason is that there is a nutrient in it called isoflavone. these have estrogen-like properties to them. You'll hear them called phytoestrogens, which simply means plant-based estrogen. Do they have some estrogen activity? They do, but it's actually not a harmful one. It's actually protective, and that's where the misinformation comes in. So people think that because it will stimulate some of the estrogen receptors in the body, that if a woman were to have a breast cancer cell that responds to estrogen, that it will cause it to get worse, like it's adding jet fuel to the fire. But what we know is it doesn't cause those to become more numerous to get out of control. It actually inhibits them from making more cells. So it actually keeps them from growing more. So what you're saying is soybeans and tofu are protected against cancer and what we see in the- Correct is

Anita 10:28

Is that in women who have had breast cancer, it actually also prevents recurrence, eating tofu, eating

Jarrod 10:35

Correct. There's a popular breast surgeon who deals with women that have had breast cancer, and she does reconstructive breast surgeries, and she tells a story a while back when she was writing her book that she was looking to prove that soybeans were bad for you with regard to breast cancer. But what she found was the exact opposite, that there was a 40% reduction in the risk of getting it, but also a 40% reduction in the risk of recurrence for women that have had it and have gone into remission.

Anita 11:03

If they were regularly eating soybeans

Jarrod 11:06

Correct.

Anita 11:07

or tofu. Well, tofu is a soybean.

Jarrod 11:08

Like this. Or to- well, tofu is a source of soybeans, yes.

Anita 11:11

But I wanna make the clarification it's not just whole soybeans It actually is tofu as well, because she says that is one of her top foods for fighting breast cancer that you find in her fridge on the regular

Jarrod 11:23

Well, that's probably 'cause tofu is just so versatile. I mean, you can do so many amazing, wonderfully delicious things with it.

Anita 11:30

That's probably 'cause tofu's

Jarrod 11:31

I think for her

Anita 11:33

versatile. There's so many amazing, wonderful dishes you can do with it. Yeah, it's incredible. But I think for her, she's looking at the health issue too. Like, if you get it in your diet on a regular basis, it has these benefits we're talking about. So you're saying that estrogen-like compounds, which are phytoestrogens found in plants, do not work like estrogen that's made by animals, that's made in even the human body. It doesn't work the same way. There's a different mechanism, like with breast cancer.

Jarrod 11:57

Correct. Yes, because there are different estrogen receptors in the body. The main types are the alpha, which actually cause cells to divide, and you have the beta, which actually inhibit them from doing that. That's why it's protective. Cancer cells, they make more cells. Well, the phytoestrogen hits the beta receptors, and it prevents that division. Also, too, phytoestrogen does not hit the receptors as strongly as the estrogens in the human body does. So The main one being estradiol. Estradiol is the strongest of the estrogens in the human body. It's 100 times stronger than the weakest estrogen in the female body. Well, in medicine, what do they do for hormone replacement therapy? Women in their 40s, they give them estradiol. To me, I'm looking at it, and I'm thinking, "This may not be the absolute best idea." But then when you have something like the phytoestrogens where they don't hit nearly that strongly, and they hit the appropriate estrogen receptors, so then now we have that protective effect that I think many women just don't understand

Anita 13:04

imagine that. God put something that protects against breast cancer in beans.

Jarrod 13:09

In our food, yes. And then getting back to men, men worry about the, quote-unquote, estrogen, and, "I need more testosterone. I don't need more estrogen." But it doesn't have that effect. It's not affecting the testosterone. It's not going to feminize you nor your sons. It actually has a protective effect against prostate cancer, so there is a benefit in that regard to men. Now, men maybe think, "Well, I don't have breasts, so I don't really need that protection." It does help with the prostate. It can help lower blood pressure a little bit. I mean, it's got numerous benefits. For women, bone health. Because of that weak estrogen effect, it helps to maintain bone density.

Anita 13:50

Ooh, that's good to know

Jarrod 13:52

Yes, lots of benefits there

Anita 13:54

So many benefits in plant foods. It's amazing. Now I'm gonna move to the next thing that I think keeps a lot of people away from tofu. so we're saying the first reason that many people stay away from tofu is that they're scared. They're scared of it

Jarrod 14:09

some misinformation, yes. And that's certainly understandable if you have the wrong dots connected.

Anita 14:15

And some stay away because they think it tastes bad, or they just don't know what to do with it. Now, Jarrod, As our official resident taste tester, does tofu taste bad?

Jarrod 14:26

The way that we cook it, no.

Anita 14:28

It's absolutely

Jarrod 14:29

It's absolutely amazing. Now, if you just take a bite out of a plain chunk, it's not nasty, it's just bland.

Anita 14:35

Yeah. It's, I, I would say it's bland to nasty. I'm just gonna be honest. I don't like it plain. I won't eat it plain. My sister-in-law will eat it plain, and I'll tell you why. This is a really

Jarrod 14:46

my sister

Anita 14:47

Yeah. So this is hilarious. I remember years back, We were on the phone with her, and she said, "Look, I just don't like tofu." And we're saying, "Look, it's protective for you. It's really good. You need to try it a different way." She said, "I've tried scrambled eggs with tofu." She said, "It's so bad." This is when Jarrod started saying, "You're not gonna sprinkle some orange,

Jarrod 15:09

tur- like turmeric y- y- 'cause yellow is not a flavor.

Anita 15:13

orange. You know, orange, turmeric I think is more... To

Jarrod 15:16

of yellowy orange yellowish-orange

Anita 15:17

Yellowish-orange, so we always kinda argue, like is it yellow or orange? But I remember him saying to her, "You're not gonna sprinkle yellowish orange on some food like tofu and expect it to all of a sudden taste like eggs." That's ludicrous, but that's a lot of what people do when they start eating whole food plant-based. You do one little thing to it, and you expect it to taste like another food, not knowing the simple ways to do it, not knowing that it can taste like that food without doing weird stuff to it. But you just have to know the processes. So I said, "Look." Just try them one more time, but do it this way. Get our Hollandaise sauce on there because what you're doing is you're taking tofu, a bean product, and you're expecting it to taste like eggs, and they're dry, and they taste like turmeric." "If you will, get some of this Hollandaise sauce on there. It's basically like egg yolk." If you don't like Hollandaise sauce, it's okay. I have friends who don't like Hollandaise sauce. They still love this. And I love Hollandaise sauce, and I love the sauce too. So if you want your eggs to taste like it, you need something on there that's going to be like yolk or yolk sauce to give it that buttery richness of eggs and give it the egg flavor

Jarrod 16:22

flavor, yeah

Anita 16:23

amazing. And all the ingredients are in there that will do it for you. It's literally a five-minute or less sauce that you can whip up in even just a little NutriBullet or a Magic Bullet, something that'll get things really, really smooth. Obviously, a Vitamix will do that as well. You can grab that recipe at poweronplants.com/cookbook, and it's in our original cookbook, the original Power On Plants cookbook. You'll find it there at poweronplants.com/cookbook. Now, she tried them. I know you're wondering what happened with Laney, my sister-in-law. She tried it. The next time we're on the phone, she says, "Girl, I cannot believe. What in the world? I love tofu now." And so she starts eating it, and guess what happens?

Jarrod 17:06

She's a convert

Anita 17:07

She's a convert. Her hot flashes go away.

Jarrod 17:08

That too.

Anita 17:09

Her hot flashes go away, and so down the road, a couple months down the road, she's going, "I would totally fist it raw." She literally said that. "I would take it in my fist and eat it raw straight off the cube. I don't care how it tastes. That's how good it makes me feel." But let me just throw this out there. What if you could eat it in a way that you absolutely love, like she loves- The scrambled eggs now. What if you could eat it that way in a way that you love and you didn't have to force yourself to fist it raw? Because that doesn't taste great, and that's what we love showing you how to do

Jarrod 17:42

And what if you could eat it in a way you didn't even know you were eating tofu?

Anita 17:46

a way that you didn't even know you

Jarrod 17:48

'Cause we have some recipes that are like that. They're a part of the ingredient list, but they don't look like tofu. Right.

Anita 17:56

the ingredient list, they don't look like tofu. I literally feel like every recipe we make, and we're gonna talk about some of those, but I feel like every one that we make that has tofu in it, it doesn't taste like tofu.

Jarrod 18:02

No, it doesn't. And there's one that I'm thinking of right now that I know you're gonna share that's really gonna challenge the way we think about eating tofu.

Anita 18:10

thinking. We have

Jarrod 18:11

I know.

Anita 18:12

seriously, I'm thinking about, I'm not even gonna talk about it right now. We'll get to it in a little bit. But I think about how we take that thing to most any kind of meeting we go to, or people come over and eat it, and they freak out because they know we don't eat heavy cream. Or cheese, like cream cheeses, things like that. So how in the world are you making this recipe? So we'll get into that in a minute. It's shocking when you can find the ways to eat tofu, and all whole plant foods for that matter, in the way you actually enjoy, and you don't have to push through, and now you have replacements for your old favorites. So now she has a replacement for the scrambled eggs she loved, and she doesn't miss them, because they're as enjoyable to her or more enjoyable than her old favorites were.

Jarrod 18:55

want to give a little bit of practical information here. So a moment ago, we were talking about what Christy Funk had mentioned about the 40% reduction in breast cancer risk.

Anita 19:04

It's just shocking.

Jarrod 19:05

Well, that's shocking yes.

Anita 19:07

in a great way

Jarrod 19:08

But what does that actually look like? I mean, how much do you have to eat to get that type of benefit? Now, I've read another stat where they were saying for every five grams of soy protein, you decrease the risk of breast cancer by 12%, and that's cumulative. So for each addition of five grams of soy protein, you get an additional 12% reduction in breast cancer risk.

Anita 19:32

That is life-changing information. Absolutely life-changing information. I mean, imagine having cancer risk in your family, breast cancer risk, like I had in my family growing And then knowing there is one food, just one food that I could eat more of, and if I just ate this small amount, and it's cumulative, so like Jarrod said, five grams a day gives you what percent risk reduction? 12%.

Jarrod 19:54

then 10 grams should be 24% risk reduction.

Anita 19:57

was so good.

Jarrod 19:58

So I mentioned five grams of soy protein. What does that look like in the amount of actual tofu? Well, you get five grams of soy protein in a quarter cup of tofu

Anita 20:10

so easy to do with these recipes.

Jarrod 20:12

it's like- It, it's not much at all. So then a cup of tofu, which in our house, that is so easy to do, that would be 20 grams of the soy protein.

Anita 20:23

And then that would equal what kind of risk reduction? that would

Jarrod 20:26

then be a 48% risk reduction just in, in one cup of tofu a day. Yeah. And the recommendation is to get two to three servings of soy foods per day, which would be equal to about 25 grams a day of the soy protein

Anita 20:41

I promise you, when I show you how to cook tofu and how to prepare it, you're not gonna be upset about having it in your life, And then you're gonna also, on top of that, know that you're doing something amazing for your body that gives you this kind of risk reduction, and this is just one food. Because when you stack the foods, it's also cumulative, the effect on your body, the relief from the symptoms, the relief from the diagnosis. What if your diagnosis and your symptoms just started falling off?

Jarrod 21:09

diagnosis symptoms just started falling off? Hold on, one more thing. Had to experience it personally. Now it may be tempting to think, are you serious? Oh my goodness, a cup or more of tofu a day. Isn't that a lot?

Anita 21:17

But, When you actually know how to eat these things, and we're gonna give some examples, it's mind-blowing how good it is.

Jarrod 21:23

well, I wouldn't even think about the good or, or bad of it, but just like the amount of it, it's like, is that a lot? Well, if you're eating the standard American diet, probably. But if you look at the typical Japanese household, they average 70 grams of soy protein a day. They're saying you want to get two to three servings of soy products, of tofu, to get 25 grams of soy protein. So the typical Japanese household gets three times the amount a day of what is recommended to help get these benefits. So it's really not that much. But then you throw our recipes on top of that, you very well may eat more than a cup. It's, it's good.

Anita 21:59

it's so good for you, and it tastes amazing This is one of those things that you just have to taste and see because it's going to blow your mind So what are some of the things that you can make with tofu? Some of the things we love making are sausage crumbles They are so good. We'll use those on pizza. We'll use them on sandwiches and wraps Make the sandwiches or Yes On

Jarrod 22:23

Some of the things we love making are sausage meatballs that taste just like Italian sausage. We first soak it before you toast

Anita 22:24

And fried chicken nuggets. If you like crunchy fried chicken, these are gonna blow your mind. For those of you inside Accelerator and Alumni, you get my recipes hot off the press as the newest ones, so you already have access to those recipes. If you haven't tried them yet, there's no time like today. Run, don't walk. and this recipe will eventually be coming out in our next cookbook as well, so keep your eye out for that because you are going to love these. Now, what's already out for you where you can start tasting tofu and get your mind blown, our marinated tofu nuggets are in the Thrive cookbook. They're amazing. Bacon for TLT, that's like a BLT sandwich but with tofu. TLT, tofu, lettuce, tomato. The bacon we use for that, we use it on pizzas. We use it in wraps. We use it on salads. It is so delicious.

Jarrod 23:16

anywhere we would use just a plain bacon.

Anita 23:19

Is the plain bacon Absolutely. So if you love bacon, you're going to love this recipe for tofu bacon. That's in the Thrive cookbook as well. Then there is the best ricotta cheese you have ever tasted. It makes my mom's lasagna, and I literally took this to a friend's house the other night. I don't think I even told you this, Jarrod. But I took it over, and they were eating it, tasting it straight out of the bowl because we took it to do a deconstructed lasagna. It's where we quickly boil the pasta, and then we bring over to a friend's house or we have people over, and so this is great to have actually if you go to anybody's house or just have guests over either way. But we'll boil the pasta, lay out the ricotta in just a bowl. It's our ricotta cheese recipe, and then we'll have a marinara or our

Jarrod 24:07

sauce, Bolognese is amazing It does not have tofu. Yeah.

Anita 24:11

No, but

Jarrod 24:12

but it's an amazing recipe for either spaghetti or lasagna. And we love doing the deconstructed lasagna just so that it's easier. So if you think, "I don't have time to do all the, the layers and the casserole dish and then bake it," the deconstructed lasagna, you get the enjoyment where you can create just in your bowl a layer of noodles and then a layer of the ricotta and then a layer of the bolognese and then repeat.

Anita 24:36

You're getting some incredible tips on this episode, but here is what happened. So I took it over, and I had that bowl of ricotta, and they're literally eating it with a spoon and just trying it and then, getting another spoon and trying, then dishing out a little and going, "This, I mean, this tastes so good." I literally could eat it out of a bowl just plain. It really is that good. It's like ricotta, but I give it more flavor. I like for it to have a little more flavor. So it's the same textures, the same cheesiness, but it has better flavor. It's just amazing. I would never have sat with a bowl of ricotta from the store and just eaten it out of the bowl, although I loved it in my lasagna. But it's so funny. Like, even our son hated lasagna 'cause he hated ricotta, but he loves our ricotta, but it's so similar. It's amazing. So everybody freaks out about the ricotta because it next levels your lasagna and next levels all your pasta dishes. You can get the bolognese and the ricotta recipe in our original cookbook at poweronplants.com/cookbook. The blue cheese dressing and Thousand Island dressings also have tofu broken up in those because Thousand Island has those chunks of egg, and blue cheese has the chunks of blue cheese. And so the tofu can get in there and masquerade as other things, This is gonna light up your life if you love sauces.

Jarrod 25:51

it, it makes a difference with the Thousand Island dressing, 'cause there've been a few times whenever we were low on tofu or maybe just completely out, and we just had a desire for the Thousand Island dressing, so we made it without the tofu. And for me, Thousand Island dressing has to have that texture. It's, you get the eggy chunks. It's, it's part of the enjoyment of the dressing.

Anita 26:12

I will say, though, if you don't have tofu in your fridge and you're going, "Look, that blue cheese and Thousand Island sound great," I've made it without the tofu before, and

Jarrod 26:18

Thousand Island sounds great. I've made it without the tofu before. The flavor's fantastic.

Anita 26:19

turn out good without it. So you can do it a little quicker, and if you don't have tofu, you can do that. Those are both in the Thrive cookbook, both the blue cheese and the Thousand Island dressing. Now, the potato salad, my mom's Southern potato salad recipe that I revamped the Power on Plants way, this will blow everybody's mind. It's another one of those you can take anywhere, and I do like to crumble up tofu in it, so I have that in the recipe for you. But again, you can make it without it, but why would you want to? I mean, you learned all the benefits. You know how it's gonna benefit you. And it gives it that egginess so that when you take it to a gathering, people are gonna think it's egg white. That's what it looks like, little chunks of egg white.

Jarrod 26:56

We cannot tell the difference cause We ate the traditional animal-based foods for many years before we learned of the benefits of plant-based, and the new way of doing the potato salad, it tastes identical. Anytime any of our clients create this dish and take it to someplace, people love it. They wanna take the leftovers home. They know you don't eat animal-based foods, but this tastes like regular potato salad.

Anita 27:22

And I feel like we need a drum roll for the last one. This is what we were

Jarrod 27:25

Oh yeah. Do you really... I, I could, I could try to... Oh, you want me to talk about it? I thought you want me to do the drum roll. I was gonna... About the best I could do

Anita 27:36

That'll work.

Jarrod 27:38

is And the last one that's gonna totally knock your socks off is the chocolate cheesecake pie.

Anita 27:44

You do not wanna miss it. I regularly get requests to bring this to meetings, and functions, and potlucks, and all

Jarrod 27:50

this to meetings and functions. It's awesome. It's all- This is actually part warning for you though, because if you make it, you're going to become known for this dish, and people are going to specifically request it.

Anita 27:59

all the time on repeat. So you don't want to miss this one. This is also in the Thrive Cookbook. You can get all these at poweronplants.com/cookbook. These are gonna help you to not be afraid of tofu, not think tofu tastes bad, not think you don't like it. We have to replace the lies with truth. This is one of the big things we focus on helping you to do inside Accelerator. Well, if I used to like this, chicken nuggets, now what do I eat? If I used to like lasagna, now what do I eat? if I used to like BLTs, now what do I eat? You eat the upgraded version. This is we're famous for. I grew up in my parents' restaurant. I show you how to upgrade the food in your life so that it not only makes you feel good and your body heals naturally But you love life. You don't have to just willpower through something you hate. Who wants to do that? Who is gonna stick with that? You can do that for a while. You might even be really focused and be able to do that for years. But why not enjoy your life? Because you can.

Jarrod 28:59

You're still eating the same meal that you enjoy, like a TLT, but like you just said, in an upgraded way, so your food loves you back

Anita 29:10

You've learned today, no matter if you're a man or a woman or you're thinking about your children, don't worry about tofu. It is safe to eat tofu. And not only is it safe, it is beneficial to your health in major ways And when you have tofu, add a yummy sauce to it or a yummy batter, like our Asian peanut sauce. It's amazing. Or Bake it on a tray with some veggies and seasonings and add our incredible hollandaise sauce Or get into the chocolate cheesecake pie.

Jarrod 29:40

Or do multiples of

Anita 29:42

them all.

Jarrod 29:43

don't have

Anita 29:44

choose just one? This is where your life changes. This is what our heart's desire Is to show you the way to simply step into whole food plant-based eating so that you can finally heal and fully live your God-given purpose on this earth. You know, our enemy has had his way for far too long in keeping you sick. He's the one who comes to steal, kill, and destroy your purpose. But Jesus came to bring you life and so that you would have it abundantly, and God gave us whole plant foods to help us accomplish that mission. When you have these kinds of foods, you are never going to feel deprived We've loved having you join us today. Before you go, leave a review on your favorite podcast app, And know that you are loved and prayed for, and we look forward to spending time with you soon