Innovation at Target Health – Target e*Studio™ Version 2 – EDC Made Simple, Released

 

Since 1999, Target e*CRF has been used in 25 unique regulatory approvals, including 3 approvals in 2012 (2 FDA; 1 EMA).

Target Health is pleased to announce the release of Target e*Studio™ Version 2. This elegant and innovative software allows CROs/Sponsors to build EDC applications with minimal programming expertise. Additional versions will be released over the next 6 months which should eliminate the need to perform any advanced programming. Of course, we are always there to help. Some of the current features include form and edit check builders, randomization module, drug/supply management, automatic generation of an annotated and blank eCRF, laboratory data upload, bookmarked pdf file of the final eCRF populated with the clinical trial data, eSignatures and integration with Target Encoder. Within the next few months we will be moving the development of applications (studies) to data management and many of our current staff assigned to software testing will be part of the team that will build EDC applications.

Target Health Inc., a full service eCRO, has been developing and using innovative web-based software tools for the paperless clinical trial. These software products provide CROs and Sponsors with a transparent environment and a significant productivity edge. Our business model includes partnering with other CROs in the utilization of our software.

What is our partnership model?

1. Minimal low cost initial investment which includes training

2. We can build or help you build the applications

3. Cost per study is based on study size

4. Hosting included

For more information about Target Health contact Warren Pearlson  212-681-2100  ext. 104). For additional information about software tools for paperless clinical trials, please also feel free to contact Dr. Jules T. Mitchel or Ms. Joyce Hays. The Target Health software tools are designed to partner with both CROs and Sponsors. Please visit the Target Health Website.

Israel BioMed – Partnering in Eastern Europe

 

Target Health has several partners doing clinical research in Eastern Europe. When we work together, all of our partners are committed to use our software products supporting the paperless clinical trial.

Our friends and colleagues Dr. Mihaly Juhasz, Managing Director and CEO of Accelsiors CRO and Consultancy Services Ltd, and Dr. Jeffrey Apter, President of Global Clinical Trials, LLC (GCT) will be at BioMed this year in Israel. Let us know if you would like to meet to see how we can be of assistance in Eastern Europe.

Accelsiors is a reliable and innovative Contract Research Organization, assisting and supporting its clients in pharmaceutical and biotechnology industry in achieving their goals in all phases of product development. Global Clinical Trials, LLC (GCT) is a full service Clinical Research Organization with headquarters in Princeton, NJ and additional offices in St. Petersburg and Moscow, Russia; Sofia, Bulgaria; Kiev, Ukraine; and Bucharest, Romania.

Common Food Supplement Fights Degenerative Brain Disorders

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Pictures of the Many Uses of Soy

 

 

Widely available in pharmacies and health stores, phosphatidylserine is a natural food supplement produced from beef, oysters, and soy. Proven to improve cognition and slow memory loss, it’s a popular treatment for older people experiencing memory impairment. Now a team headed by Prof. Gil Ast and Dr. Ron Bochner of Tel Aviv University’s Department of Human Molecular Genetics has discovered that the same supplement improves the functioning of genes involved in degenerative 1) ___disorders, including Parkinson’s disease and Familial Dysautonomia (FD).

In FD, a rare genetic disorder that impacts the nervous system and appears almost exclusively in the Ashkenazi Jewish population, a genetic mutation prevents the brain from manufacturing healthy IKAP proteins — which likely have a hand in cell migration and aiding connections between nerves — leading to the early degeneration of 2) ___. When the supplement was applied to cells taken from FD patients, the gene function improved and an elevation in the level of IKAP protein was observed, reports Professor Ast. These results were replicated in a second experiment which involved administering the supplement orally to mouse populations with FD. The findings, which have been published in the journal Human Molecular Genetics, are very encouraging, says Prof. Ast. “That we see such an effect on the brain — the most important organ in relation to this disease — shows that the supplement can pass through the 3) ___-brain barrier even when administered orally, and accumulate in sufficient amounts in the brain.“

Slowing the death of nerve cells

Already approved for use as a supplement by the FDA, phosphatidylserine contains a molecule essential for transmitting signals between nerve cells in the brain. Prof. Ast and his fellow researchers decided to test whether the same chemical, which is naturally synthesized in the body and known to boost memory capability, could impact the genetic mutation which leads to FD.

Scientists applied a supplement derived from oysters, provided by the Israeli company Enzymotec, to cells collected from FD patients. Noticing a robust effect on the gene, including a jump in the production of healthy IKAP proteins, they then tested the same supplement on mouse models of FD, engineered with the same genetic mutation that causes the disease in 4) ___. The mice received the supplement orally, every two days for a period of three months. The authors then conducted extensive genetic testing to assess the results of the treatment. “We found a significant increase of the protein in all the tissues of the 5) ___,“ reports Prof. Ast, including an eight-fold increase in the liver and 1.5-fold increase in the brain. “While the food supplement does not manufacture new nerve cells, it probably delays the death of existing ones,“ he adds.

Therapeutic Potential for Parkinson’s

That the supplement is able to improve conditions in the brain, even when given orally, is a significant finding. Most medications enter the body through the blood 6) ___, but are incapable of breaking through the barrier between the blood and the brain. In addition, the authors noted the supplement’s positive effects extend beyond the production of IKAP. Not only did phosphatidylserine impact the gene associated with FD, but it also altered the level of a total of 2400 other genes — hundreds of which have been connected to Parkinson’s disease in previous studies. The authors believe that the supplement may have a beneficial impact on a number of degenerative diseases of the brain, including a major potential for the development of new medications which would help tens of millions of people worldwide suffering from these devastating 7) ___.

ANSWERS: 1) brain; 2) neurons; 3) blood; 4) humans; 5) body; 6) stream; 7) diseases

Soy from 7th Century BCE to Present

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Engelbert Kaempfer (1651-1716)

 

Before 7th century BCE – The Shijing (Book of Odes) is China’s earliest classic and the world’s earliest document that mentions the soybean, which it calls shu. Zheng Xuan, the most important commentator of the 2nd century CE, confirms that shu refers to the soybean and that soybean leaves, called huo, can be pickled – presumably when green, then presumably eaten. In ancient China, the soybean was regarded as having many medicinal virtues, and was included as a preventive medicine in the second class of drugs. In the famous Materia Medica Pen Ts’ao Kang Mu, written by Li Shih-chen in 1597, the soybean is stated to be a specific remedy for the proper functioning of the heart, liver, kidneys, stomach, and bowels. It was also used as a specific remedy for constipation, as a stimulant for the lungs, for eradication of poison from the system, improving the complexion by cleaning the skin of impurities, and stimulating the growth and appearance of the hair. Fresh green soybeans and black soybeans were each ascribed a number of medicinal properties, and to this day black soybeans are widely used by Chinese doctors to strengthen the blood.

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659 CE – The earliest known image of a soybean plant from the Xinxiu Bencao [Newly Improved Pharmacopoeia], by Su Jing

 

 

The oldest evidence of soy milk production is from China where a kitchen scene proving use of soy milk is incised on a stone slab dated around CE 25-220. It also appeared in a chapter called Four Taboos (Szu-Hui) in the book called Lunheng by Wang Chong (CE 82), possibly the first written record of soy milk. Evidence of soy milk is rare prior to the 20th century and widespread usage before then is unlikely. According to popular tradition in China, soy milk was developed by Liu An for medicinal purposes.

 

A.D. 100 – The term Sheng dadou [Chinese characters: raw/fresh + large + bean] appears in both Shennong bencao jing (Classical pharmacopoeia of Shen Nung) and later (about A.D. 450-500) in the Mingyi bielu (A critical record of famous doctors. A materia medica). However a careful analysis of the context by a Chinese scholar who is an expert in the history of Chinese foods and of soybeans indicates that this term refers to raw soybeans rather than fresh green soybeans. Therefore, surprisingly, we know of no early reference to green vegetable soybeans in China.

 

1275 – The word “edamame“ first appears in Japan when the well-known Buddhist Saint Nichiren Shonin writes a note thanking a parishioner for the edamame he left at the temple. In: Nichiren Shonin Gosho Zenshu (The Collected Writings of Saint Nichiren).

1406 – The Ming dynasty famine herbal titled Jihuang bencao, by Zhu Xiao is the earliest Chinese document seen that describes: (1) eating the tender leaves of soybean seedlings (doumiao); (2) eating the whole pods of young soybeans, (3) eating green vegetable soybeans; (4) or grinding the green beans for use with flour. The last three uses are recommended for times of famine only.

 

1620Maodou (Chinese characters: hairy + bean) are first mentioned in the Runan pushi [An account of the vegetable gardens at Runan], by Zhou Wenhua. “Maodou has green, hairy pods. It is also called qingdou (?green beans’). It is mentioned in the Bencao [materia medica] literature, which states that it has a sweet flavor, is neutral, and non-toxic. It can be used medicinally mainly to ?kill bad/evil chi.’ It stops bodily pain, eliminates water [reduces edema], dispels heat in the stomach, reduces bad blood, and is an antidote to poisonous drugs. Instructions are to “boil the beans in the pods until done, then remove the beans from the pods and eat them. The flavor will be sweet and fresh. Or you can remove the beans from the pods before cooking, and then cook the beans in lightly salted water. Or the beans can be placed on a metal screen over a charcoal fire to roast or dry them. They can be served with tea or fruits, as a snack.“ This is also the earliest document seen that gives medicinal uses for green vegetable soybeans.

 

1712Engelbert Kaempfer played a key role in introducing the soybean and soyfoods to the Western world.

 

1855 – T.V. Peticolas of Mount Carmel, Ohio, is the first American to mention green vegetable soybeans. In an article on soybeans in the Country Gentleman he wrote: “They are inconvenient to use green, being so difficult to hull.“

 

1856 – Only a year later, at least two Americans have apparently figured out how to shell them with ease, and to enjoy them. Thomas Maslin of Virginia wrote: “They are fine for table use, either green or dry.“ Abram Weaver of Bloomfield, Iowa, praises them in the Report of the Commissioner of Patents, Agriculture. “I had some of them cooked, while green, at their largest size, and found them delicious.“

 

1890 – The first large-seeded vegetable-type soybean variety arrives in America. Named Edamame, it was introduced from Japan by Charles C. Georgeson, who had been a professor of agriculture in Japan. Other early large-seeded varieties included Easycook (introduced in 1894 from Shandong Province, China) and Hahto (1915, from Wakamatsu, Japan).

 

1915 – William J. Morse (of USDA’s Office of Forage Crop Investigations), is the man most responsible for introducing green vegetable soybeans and vegetable type soybeans to the United States. Soy beans are mentioned for the first time in a USDA special publication titled “Soy beans in the cotton belt“ as “The green bean when three-fourths to full grown has been found to compare favorably with the butter or Lima bean.“

 

Engelbert Kaempfer (1651-1716) played a key role in introducing the soybean and soyfoods to the Western world. His book Amoenitatum Exoticarum, published in Germany in 1712, contained the first written description by a Westerner of the soybean plant and seeds (accompanied by the first Western illustration of these), plus the most detailed descriptions to date of the process for making miso and shoyu (Japanese-style soy sauce). Actually between 1597 and 1705 six Europeans had written of soyfoods (miso, tofu, and soy sauce (Dissemination to Europe), however none of these men knew how these soyfoods were produced, nor did they realize that they were made from soybeans. With the publication of Kaempfer’s influential and popular book in 1712 the Western world understood, for the first time, the connection between soybeans and soyfoods.

 

Kaempfer was born on 16 September 1651 at Lemgo, Germany, a small medieval town in the area of Westphalia, belonging to the Count of Lippe. Acquiring a very liberal education and preparing himself for the profession of Physick (physician), Kaempfer quickly showed himself to be naturally brilliant and inquisitive, with a remarkable capacity for learning foreign languages. He received his PhD in Poland, then traveled from there to Prussia, and then to Sweden. In 1689 he travelled to Batavia (today’s Jakarta, Indonesia). In May 1690 Kaempfer left Batavia for Japan in the capacity of medical officer or physician to the Embassy, which the Dutch East India Company sent once a year to the Japanese Emperor’s court. After stopping briefly in Siam, he arrived in Japan on 23 September 1690 at the island of Deshima (or Dejima) near Nagasaki in remote southwest Japan.

 

Amoenitatum Exoticarum. Kaempfer’s first major work, Amoenitatum Exoticarum, Politico-Physico-Medicarum (often rendered in English as Amoenitates Exoticae or Exotic Novelties), written in Latin, was published in Lemgo in 1712, some 16 years after his homecoming. The fifth fascicle of his 900-page work, which contained a description of the plants of Japan, included a full-page drawing by Kaempfer of a soybean plant, plus a description of the plant, and descriptions of how to make miso and shoyu (he called it sooju), both partially inaccurate. Kaempfer referred to the soybean as Daidsu or as mame, which is a general term for all types of beans. He later mentioned the black soybean under the names of Siuku (meaning uncertain) or Kuro Mame (“black beans,“ which he also referred to as Phaseolus Daidsu). He described it as a dwarf variety with medicinal properties; three or four, reduced to a powder, are administered in potions to asthmatics. Here is an exact translation from Latin of what Kaempfer wrote about soybeans and soyfoods: “Daidsu, as people and scientists call it, is also called “mame“ for its excellence. An upright bean, a leguminous plant like lupine, with whitish fruit somewhat larger than peas. A bean, similar to the aforementioned, but four feet high and with more branches and leaves, with upright stem, irregular branches and with hairs. It stretches forth leaves like the garden bean, but with more pubescence on the underside of the leaf. In the month of August it bears on pedicels in the axil of the leaves several bluish white flowers with a large standard, which resemble those of lentils. These tiny blossoms are followed by pods measuring 1.5 inches long, which are covered with heavy hairs (pubescence) resembling those of the yellow lupine. The pods contain two, and more rarely three seeds, similar to garden peas in size, shape and taste, but laterally somewhat compressed, and with a chestnut brown eye (hilum). This legume supplies to the Japanese kitchen vital elements, for they make from it the following:

1. A kind of pap that they call miso, which is added to dishes instead of butter. Butter is unknown under this strip of heaven.

2. And then the famous so-called shoyu, a sauce which is poured over if not all dishes, at least over all cooked and fried meals.

To produce miso, one takes one measure of mame or phaseolus daidsu which is cooked with water for a long time and then braved or ground and mixed into a soft pap. Under continued braying, common salt is added, in summer four parts, in winter three. If less salt is added, one gets the product quicker, but shelf life is shorter. After reducing has been repeated, one mixes the pap with koos or dehulled rice, and mixes the total by repeated braying. This rice in preparation has been boiled a little in the steam of unsalted water. One lets the mixture cool down and remain in a warm cellar one or two days and nights to ripen.

This mixture, which has the texture of a pap or spread, is put into a bowl that recently contained the popular sacki, a rice wine. Before using, one lets the bowl stand one or two months untouched.

Koos lends to the product an agreeable taste, and its production requires, like that of the Germans’ “polenta,“ the experienced hand of the master. Those therefore who make it are held in high esteem, and they sell it ready made.

To make shoyu one uses the same beans just as thoroughly cooked. And “muggi,“ which is barley or wheat fermented (with wheat the product becomes darker) which has been coarsely ground. One mixes equal units with ordinary salt, or only one unit with half of it. The beans are blended with the prepared grain, and one lets the mixture stand in a warm place under cover a day and a night for fermentation. Then the salt is added, one stirs the mass and mixes with water, normally two units to half. When this has been done, the well covered mass is stirred once (better two or three times) the next day and each subsequent day by means of an oven rake. This work is continued for two or three months, then the mass compressed and filtered and the liquid preserved in wooden containers. The older it becomes, the clearer and better it will be. The squeezed mass is again filled up with water and newly stirred and some days after treatment pressed again.“

 

It seems likely that Kaempfer learned of these processes from his servant-friend rather than witnessing them himself, or he may have also read of them in a book. It is interesting to note that he made no mention of tofu, Japan’s most widely used soyfood. But he did very clearly, for the first time, establish the connection between soybeans and soyfoods.

 

Only four years after the publication of his book, on 2 November 1716, Kaempfer died of the colic near his home town.

 

Kaempfer’s diaries, drawings (including his drawing of the soybean), and manuscripts are now carefully preserved among the rare materials of the British Museum in London. A copy of the first edition of his Amoenitatum Exoticarum and other person items are preserved in the Englebert Kaempfer Museum in Lemgo, Germany. Many of his botanical specimens are still preserved in the Natural History Museum, South Kensington, England.

SOY

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Insights Gained From 20 Years of Soy Research

 

The following was published online in the Journal of Nutrition (2010 October 27) from the Department of Nutrition, School of Public Health, Loma Linda University, Loma Linda, CA 92350,

Soyfoods have long been recognized for their high-protein and low-saturated fat content, but over the past 20 years an impressive amount of soy-related research has evaluated the role of these foods in reducing chronic disease risk. Much of this research has been undertaken because the soybean is essentially a unique dietary source of isoflavones, a group of chemicals classified as phytoestrogens. The estrogen-like properties of isoflavones have also raised concern, however, that soyfoods might exert adverse effects in some individuals. There is intriguing animal and epidemiologic evidence indicating that modest amounts of soy consumed during childhood and/or adolescence reduces breast cancer risk. Evidence also suggests that soy reduces prostate cancer risk and inhibits prostate tumor metastasis, but additional clinical support for the chemopreventive effects of soyfoods is needed. Soy protein is modestly hypocholesterolemic and there is suggestive epidemiologic evidence that soyfoods lower risk of coronary heart disease (CHD) independent of effects on cholesterol. In clinical studies, soy favorably affects multiple CHD risk factors; however, with the exception of improved endothelial function, the data are too limited and/or inconsistent to allow definitive conclusions to be made. In regard to bone health, although recent clinical data have not supported the skeletal benefits of isoflavones, 2 large prospective epidemiologic studies found soy intake is associated with marked reductions in fracture risk. Soybean isoflavones also modestly alleviate hot flashes in menopausal women. Finally, other than allergic reactions, there is almost no credible evidence to suggest traditional soyfoods exert clinically relevant adverse effects in healthy individuals when consumed in amounts consistent with Asian intake.

SOY

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NIH Fact Sheet – National Center for Complementary and Alternative Medicine (NCCAM)

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Soy beans

 

 

This fact sheet from the National Center for Complementary and Alternative Medicine (NCCAM) provides basic information about soy-common names, what the science says, potential side effects and cautions, and resources for more information. The following information highlights some of what is known about soy when used by adults for health purposes.

 

Soy, a plant in the pea family, has been common in Asian diets for thousands of years. It is found in modern American diets as a food or food additive. Soybeans, the high-protein seeds of the soy plant, contain isoflavones – compounds similar to the female hormone estrogen. Traditional or folk uses of soy products include menopausal symptoms, osteoporosis, memory problems, high blood pressure, high cholesterol levels, breast cancer, and prostate cancer.

 

Soy is available in dietary supplements, in forms such as tablets and capsules. Soy supplements may contain isoflavones or soy protein or both. Soybeans can be cooked and eaten or used to make tofu, soy milk, and other foods. Also, soy is sometimes used as an additive in various processed foods, including baked goods, cheese, and pasta.

 

What the Science Says

Research suggests that daily intake of soy protein may slightly lower levels of LDL (“bad’) cholesterol and some studies suggest that soy isoflavone supplements may reduce hot flashes in women after menopause. However, the results have been inconsistent. There is also not enough scientific evidence to determine whether soy supplements are effective for any other health uses. However, NCCAM supports studies on soy, including its effects in cardiovascular disease and breast cancer, and on menopause-related symptoms and bone loss.

 

Side Effects and Cautions

Soy is considered safe for most people when used as a food or when taken for short periods as a dietary supplement. Minor stomach and bowel problems such as nausea, bloating, and constipation are possible. Allergic reactions such as breathing problems and rash can occur in rare cases. The safety of long-term use of soy isoflavones has not been established. Evidence is mixed on whether using isoflavone supplements over time can increase the risk of endometrial hyperplasia (a thickening of the lining of the uterus that can lead to cancer). Studies show no effect of dietary soy on risk for endometrial hyperplasia.

 

Soy’s possible role in breast cancer risk is uncertain. Until more is known about soy’s effect on estrogen levels, women who have or who are at increased risk of developing breast cancer or other hormone-sensitive conditions (such as ovarian or uterine cancer) should be particularly careful about using soy and should discuss it with their health care providers.

TARGET HEALTH excels in Regulatory Affairs. Each week we highlight new information in this challenging area.

 

FDA Allows Marketing of First A1c Test Labeled for Diagnosing Diabetes

 

Diabetes is a serious, chronic metabolic condition where the body is unable to convert glucose into the energy needed to carry out daily activities. An estimated 25.8 million people in the US have diabetes, including seven million people who remain undiagnosed. If left untreated, high blood glucose levels (hyperglycemia) can lead to serious long-term problems such as stroke, heart disease, and damage to the eyes, kidneys, and nerves.

 

Currently, in addition to the established diagnostic procedures of a fasting blood glucose test and an oral glucose tolerance test to diagnose diabetes, based on the research and recommendations of international diabetes experts, many health care providers have already been using some A1c tests to diagnose diabetes. A1c tests measure the percentage of hemoglobin A1c that is bound to glucose, giving a patient’s average glucose level over a three-month period.

 

FDA announced this week that it is allowing marketing of the COBAS INTEGRA 800 Tina-quant HbA1cDx assay (Tina-quant HbA1cDx assay) for the diagnosis of diabetes by health care professionals. This is the first HbA1c test that FDA has allowed to be marketed for this use.

The HbA1c tests, or A1c tests, currently on the market are FDA-cleared for monitoring a patient’s blood glucose (sugar) control, but not for diagnosing diabetes. Before today, A1c tests were not specifically designed or granted permission by FDA to be marketed for diabetes diagnosis, making it difficult to know which A1c tests were accurate enough for this purpose. The Tina-quant HbA1cDx assay, a laboratory-based test, can be used to both accurately diagnose diabetes and monitor blood glucose control.

 

In support of marketing clearance, investigators analyzed 141 blood samples and found less than 6% difference in the accuracy of test results from the Tina-quant HbA1cDx assay compared to results from the standard reference for hemoglobin analysis.

 

The Tina-quant HbA1cDX assay is available by prescription for use in clinical laboratories. According to FDA, over-the-counter HbA1c tests should not be used by patients to diagnose diabetes, and only a qualified health care professional should make a diagnosis of diabetes. Hemoglobin A1c tests, including the Tina-quant HbA1cDx assay, should not be used to diagnose diabetes during pregnancy and should not be used to monitor diabetes in patients with hemoglobinopathy, hereditary spherocytosis, malignancies, or severe chronic, hepatic and renal disease. This test should not be used to diagnose or monitor diabetes in patients with the hemoglobin variant hemoglobin F.

 

The Tina-quant HbA1cDx assay is manufactured by Roche, of Basel, Switzerland. Roche’s North American headquarters are located in Indianapolis, Indiana.

Sweet and Sour Tofu

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Ingredients

  • 1 (16 ounce) box firm tofu
  • 2 organic eggs
  • 1 cup Pineapple chunks
  • 1 cup edamame, cooked in advance
  • 1 box Cremini mushrooms, cleaned and sliced
  • Fresh green grapes, leave whole or cut in half
  • 1 mango, cut up small chunks
  • 3/4 cup: 1 teaspoon agar-agar, the rest almond flour
  • Extra virgin olive oil (for frying)
  • 1 large onion, chopped
  • 1 Tablespoon freshly grated & minced ginger root
  • 2 garlic cloves, juiced
  • 1 garlic clove, minced
  • 2/3 cup chicken stock + 2 Tablespoons
  • 2 Tablespoons low-sodium soy sauce
  • 4 Tablespoons sugar substitute
  • red pepper flakes (optional)
  • 1 Tablespoon cream sherry wine
  • 2 Tablespoon white vinegar or sherry vinegar
  • 1 head broccoli, steamed ahead of time, al dente

Directions

  • Freeze the tofu the night before to get a more“ chicken-like“ texture. The next day, drain, squeeze-dry and cut tofu into one inch chunks.
  • Mix egg with 3 Tablespoons of chicken stock or veggie stock.
  • Dip tofu in egg mixture.
  • Sprinkle the almond flour/agar-agar mix over each piece of tofu to completely cover.
  • Heat olive oil in pan and fry tofu pieces until golden brown and set aside.

Sauce

  • Keep the oil from tofu pan and heat 3 additional Tablespoons of olive oil in a pan on medium heat and add onions, mushrooms, ginger and the minced garlic, cook for about two minutes (be careful not to burn garlic).
  • Add vegetable (or chicken) stock, garlic juice, soy sauce, sugar, red pepper flakes (optional-I’m not using) and vinegar.
  • Mix together in a cup, 2 Tablespoons of chicken stock and 1 Tablespoon of the almond flour/agar mixture and make a paste (make more if you need it) and pour into mixture, stirring it in well. Heat this sauce up until it thickens to your taste. Be careful not to let it burn, so stir constantly.

Sweet & Sour Tofu

1. Now, add all of the fried tofu and coat it well, with the sauce.

2. Add the broccoli to the tofu and warm up again.

3. Finally, add the grapes, mango pieces and pineapple, and stir into the mixture. Warm for 30 seconds and serve right away.

 

This is a delicious dish. I made it once (and again for this coming weekend) and was amazed at how the tofu filled us up. In fact, after eating a lot for dinner, I weighed myself the next morning, and lost some weight (ounces, but lost weight, nevertheless). BTW, eating edamame for a snack, is extremely filling. Don’t eat too much if you’re not used to it, it’s extremely filling.

 

We have decided to strive not to eat as much meat for protein. We hardly eat any beef, but now, in addition, we’re cutting way back on chicken, lamb, etc. (Still eating and loving fish). I for one, cannot stand the way animals are raised in crowded filthy cages and then injected with antibiotics because their living conditions make them so sick. The lack of concern by mega food animal mills, really disgusts me. Also, the amount of energy needed to raise animals is huge. All of these considerations are turning us toward vegetable protein and it’s a new adventure to make it very tasty.

 

For the above reason, I’m trying out more and more combinations of soy pieces, and tofu, as you see, with this Sweet and Sour Tofu recipe.

Serve it with or without some fragrant jasmine or basmati rice and your favorite chilled white, rose or rice wine.

 

Hope everyone has a relaxing, delightful Memorial Day Weekend.

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Enjoy!

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