Benefits of Soy MiIk

As the taste of commercial soy milk improves more and more people are drinking it as enjoyment. But many people drink soy milk for the
added health benefits. So what are the benefits of drinking soy milk as compared to cow's milk?
Benefit 1: Soy miIk contains onIy vegetabIes proteins
'egetable proteins have the advantage that they cause less loss of calcium through the kidneys. t is known that a diet rich in animal (and
dairy protein) creates a higher risk for osteoporosis.
Benefit 2: Soy miIk contains no Iactose
About 75 percent of the world population cannot tolerate lactose. Some ethnic groups are more affected than others. For example 75 percent
of Africans and 90 percent of Asians have lactose intolerance.
As an additional benefit, soy milk contains the prebiotic sugars stachyose and raffinose. These prebiotic sugars boost immunity and help
decrease toxic substances in the body.
Benefit 3: Fewer peopIe are aIIergic to soy miIk
nly 0.5 percent of the children are allergic to soy milk, whereas 2.5 percent is allergic to cow's milk.
Benefit 4: Soy miIk reduces choIesteroI
The saturated fats in cow's milk are unhealthy and increase your cholesterol. The protein in cow's milk has no benefits for the cholesterol.
Soy protein can decrease cholesterol levels. The FDA (Food and Drug Administration of US) confirms that soy protein, as part of a diet low in
saturated fat and cholesterol may significantly reduce the risk of coronary heart. The FDA recommends to incorporate 25 grams of soy
protein in your daily meals.
Benefit 5: Soy miIk contains no hormones
ow's milk contains natural hormones (from the cow) but also synthetic hormones, which can influence the good working of our own body.
The synthetic hormone rBGH (recombinant bovine growth hormone) increase milk production by as much as 20 percent.
Benefit 6: Soy miIk does not cause insuIin dependent diabetes
Although no general consensus exists among scientists, some studies have shown an association between drinking cow's milk in early life
and the development of insulin dependent diabetes. This association does not exist with soy milk.
Benefit 7: Soy miIk is rich in isofIavones
The presence of isoflavones is the most important and unique benefit of soy milk. Each cup of soy milk contains about 20 mg isoflavones
(mainly genistein and daidzein). ow's milk does not contain isoflavones. soflavones have many health benefits including reduction of
cholesterol, easing of menopause symptoms, prevention of osteoporosis and reduction of risk for certain cancers (prostate cancer and breast
cancer). ncidents of these cancers are very low in countries with high intake of soy products, including soy milk. soflavones are also
antioxidants which protect our cells and DNA against oxidation.
NutritionaI vaIues of soymiIk
Soymilk is an excellent source of high quality protein and B-vitamins. Soymilk is not a rich source of calcium, this is way most commercial
soymilk products are fortified with calcium.

Soymilk naturally contains isoflavones, plant chemicals that help lower LDL ("bad" cholesterol) if taken as part of a "heart healthy" eating
plan.

NutrionaI vaIues of soymiIk (per 100g):

ater 93.3 g
Energy 33.0 kcal
Energy 138.0 kJ
Protein 2.8 g
Fat (total lipid) 2.0 g
Fatty acids, saturated 0.214 g
Fatty acids, mono-unsaturated 0.326 g
Fatty acids, poly-unsaturated 0.833 g
arbohydrates 1.8 g
Fiber 1.3 g
Ash 0.27 g
soflavones 8.8 mg
alcium, a 4.0 mg
ron, Fe 0.58 mg
Magnesium, Mg 19.0 mg
Phosphorus, Mg 49.0 mg
Potassium, K 141.0 mg
Sodium, Na 12.0 mg
Zinc, Zn 0.23 mg
opper, u 0.12 mg
Manganese, Mn 0.17 mg
Selenium, Se 1.3 g
'itamin (ascorbic acid) 0.0 mg
Thiamin (vitamin B1) 0.161 mg
Riboflavin (vitamin B2) 0.070 mg
Niacin (vitamin B3) 0.147 mg
Panthotenic acid (vitamin B5) 0.048 mg
'itamin B6 0.041 mg
Folic acid 1.5 g
'itamin B12 0.0 g
'itamin A 3.0 g
'itamin E 0.010 mg

[Source: USDA Nutrient Database for Standard Reference]
aIcium Fortification of Soy miIk
Dairy products provide most of the dietary calcium in estern countries, where soy milk is becoming increasingly popular. Natural soy milk
contains only 200 mg calcium per liter, which is 6x less than cow milk. Therefore, most commercial soy milks are fortified with extra calcium
up to a level 1200 mg/L, which is the same as that of cow milk. Manufacturers of soy milk use this specific level of 1200 mg/L to provide an
alternative calcium source to cow milk. However, the question is do we really need such high calcium levels in soy milk? bviously,
manufacturers want to avoid the debate about optimal calcium levels and simple use same levels as found in cow milk, which is traditionally
a recommended source of calcium. However, studies have shown that a higher intake of milk and calcium from milk is associated with a
higher risk of osteoporosis. The Harvard's Nurses' Health Study, which involved about 57,000 women, showed that women who consumed
the most calcium from dairy products had almost double the rate of hip fractures compared to women who received the least calcium from
dairy products.
Sources of aIcium in Soy MiIk
Most manufacturers use tri-calcium phosphate as calcium source. ther calcium sources are calcium carbonate and vegetable calcium from
seaweed (Lithothamnium alcareum).
n addition, the calcium in the water, used in the soy milk manufacturing process, can be significant. The calcium level of municipal water or
well water can range from 0 mg/L up to 600 mg/L.
BioavaiIabiIity of aIcium in Soy MiIk
A study by Robert Heaney and colleagues entitled "Bioavailability of the alcium in Fortified Soy mitation Milk, with some bservations on
Method" (2000, The American Journal of linical Nutrition) found that calcium from soy milk, fortified with tri-calcium phosphate, has an
absorption efficiency of 75% compared to cow milk. Another study by Yangdong Zhao entitled "alcium Bioavailability of alcium arbonate
Fortified Soy Milk is Equivalent to ow's Milk in Young omen" (2005, The Journal of Nutrition) found that calcium carbonate in soy milk had
the same bioavailability than calcium from cow milk and had a higher bioavailability than tri-calcium carbonate. The lower bioavailability of tri-
calcium phosphate is probably coming from the phosphate, which precipitates the calcium in the intestine. Soy milk contains phytochemicals,
such as isoflavones and phytic acid, which may influence calcium absorption. Some studies have shown that isoflavones stimulate estrogen
receptors in the intestine and increase calcium absorption, whereas other studies failed to show such effect. Phytic acid is known to inhibit
calcium absorption but the low levels (less than 0.01%) found in soy milk are unlikely to have any influence.
What is soy miIk?
Soy milk is made by soaking soybeans, grinding them with water. The fluid which results after straining is
called soy milk. You can make soy milk at home with basic kitchen tools or with a soy milk machine. Soy milk is most commonly found in
aseptic cartons. Most of the soy milk available in the market is flavoured and fortified with extra calcium or vitamins. The most popular
flavours are vanilla and chocolate. Some producers add thickeners to their soy milk to give it a mouth feel of cow's milk. Traditionally, soy
milk has a beany taste which is well accepted by the hinese, but less by the estern palate. By using correct processing techniques, this
beany taste can be reduced or eliminated. Recently, with the recognition of its health benefits and with its improved flavor and texture, soy
milk has now a high and rising acceptance.
Sometimes, use is made of protein isolates from soy bean which are mixed with water, oils, sugars, stabilisers to give it a milky appearance.
This type of product is not as wholesome as real soy milk. n Europe, legislation prohibits soy milk manaufacturers to label their product as
soy milk. ften they use the denomination soy drink.
Making your own soy miIk
n hina and Japan fresh soy milk is made daily using a simple, centuries-old process of grinding soaked soybeans and pressing the soy
milk out of the beans. There, soy milk is sold by street vendors or in cafes. Soy milk is served hot or cold and is often flavored with soy sauce
and vegetables to produce a spicy soup. Many people find the cost of commercial soymilk to be prohibitive and make soy milk at home. They
soak and crush soy beans and filter the liquid, which is soy milk. Some have invested in a soy milk machine that cooks and grinds the soy
beans and makes soy milk, fresh in your own home. There are different brands of soy milk machines on the market (Miracle Soy onder,
SoyJoy Automatic Soy Milk Maker, SoyToy Soy Milk Machine, Soyapower). You don't need these machines to make good quality soy milk,
but they make life easier and give a high yield.
NutritionaI vaIues of soy miIk
Plain soy milk is very nutritive: it's an excellent source of high quality proteins, isoflavones and B-vitamins. Soy milk is free of the milk sugar
(lactose) and is a good choice for people who are lactose intolerant. Also, it is a good alternative to those who are allergic the proteins of
cow's milk.
istory of soy miIk
The oldest evidence of soy milk production is a hinese mural incised on a stone slab. t shows a kitchen scene that proves that soy milk and
tofu were being made in hina during the period A.D. 25-220. The oldest written reference to soy milk appeared in also in hina at about
A.D. 1500., in a poem "de to Tofu" by Su Ping.

The earliest European reference to soy milk was in 1665 by Domingo Fernandez de Navarrete and in 1790 by Juan de Loureiro, a
Portuguese missionary who lived in 'ietnam. All these early references to soy milk only mentioned soy milk as part of the process for making
tofu. nly 1866, Frenchman Paul hampion, who had traveled in hina, mentioned that the hinese drank hot soy milk for breakfast.


Soy milk was first referred to in the United States by Henry Trimble in 1896 in the American Journal of Pharmacy. n 1910, Li Yu-ying, a
hinese living in Paris founded the world's first soymilk factory. n 1917, the first commercial soymilk in the US was produced J.A. hard Soy
Products in New York.

The first calcium fortified soy milk was produced in 1931 by Madison Foods, Tennessee. This Madison Foods company was run by the
faculty of the Madison ollege. n 1939 Miller started to produce canned liquid soy milk, which was called Soya La, because the dairy
industries prevented Miller from calling the product "soy milk".