are similar to the hormone estrogen and are supposed to be beneficial
in preventing some cancers and osteoporosis.
are plant chemicals that may act like estrogen but probably account
for soy's protective effect against hormonally driven cancers (especially
when soy is part of the diet from early childhood).
Soy milk is not a good source for calcium, but it is high in vitamins
B1, B2, B6 and E. It doesn't have as much as cow's milk so it is important
to look for a brand that is fortified with calcium.
Both Cow and Soya may be bad even Rice milk, it will depend mostly
on the milk makers and additives.
Okinawan Diet has the highest consumption of soy in the world and
lives to be the oldest in the world. Some traditional soy-rich Asian
diets are associated with lower risks of breast and prostate cancer
than western diets.
make an All-Natural Almond Milk, a rich and creamy alternative to
cow's, soy, and rice milk with raw almonds and a good blender.
of soy allege that it is bad for the thyroid, can cause cancer, Alzheimer's
disease and mineral deficiencies.
of these sensational claims has ever been proven.
Based on the weight of available evidence, soy is safe and nutritious
when eaten in relatively whole and unrefined forms in reasonable amounts
(a cup of soy milk, a half cup of tofu, tempeh or green soybeans or
roasted soy nuts).
Soy milk provides all the benefits of cow's milk,without the butterfat,
which is unhealthy, the milk protein (casein), which can increase
mucus production and irritate the immune system in some people, and
milk sugar (lactose), which can cause digestive distress if you lack
the enzyme that breaks it down.
is made by soaking dried beans in water, grinding them, heating them
in water, pressing them, and straining the milk.
makers for home use are widely available, and people who use them
say fresh, homemade soy milk is much better tasting than packaged
products. And it will have no additives.
buying soy milk avoid brands of soy milk that contain the thickening
agent carrageenan, gelatinous extracts of the Chondrus crispus seaweed
that have been used as food additives for hundreds of years.