The presence of isoflavones is the main and unique benefit of soy milk while cow milk does not contain isoflavones. Soy milk is used as a popular alternative for those who are not able to tolerate cow’s milk (usually due to lactose intolerance). Organic soy milk has become an increasingly popular food product and it is not from animals. More and more people have come to know about the added health benefits of soy milk.
There are a lot of studies made on the benefit of soy milk but it is generally accepted that soy contains healthy compounds – as it is high in protein, and also because it is made from beans therefore having more fiber than cow’s milk.
What I do when I buy a regular packet of organic soy beans (costing about S$2.50) is that I would first soak the beans overnight or for several hours till the beans are soft. Then, I would put the soy beans together with some water into the Hurom Slow juicer to obtain soy milk. I would then strain out the ‘pulp’ from the milk and boil it for several minutes. There you have it! Proceed to enjoy healthy soy milk from your very own kitchen!
You don’t have to separately buy a soy milk machine just to make fresh soy milk; simply use the Hurom Slow juicer to make soy milk, black bean milk, wheatgrass juice and many other fresh, delicious, and healthy juices for you and your loved ones!
More Information on Soy Milk
Source: http://en.wikipedia.org/wiki/Soy_milk Wikipedia, the free encyclopedia
Soy milk (also called soya milk, soymilk, soybean milk, or soy bean juice) and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow’s milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine.
The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.
Soy Milk Health Impact
Soy milk has about the same amount of protein (though not the same amino acid profile) as cow’s milk. Natural soy milk contains little digestible calcium as it is bound to the bean’s pulp, which is insoluble in humans. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow’s milk, it has little saturated fat and no cholesterol.
Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn’t contain galactose, a product of lactose breakdown, soy-based infant formulas can safely replace breast milk in children with galactosemia. Like lactose-free cow’s milk, soymilk contains no lactose, which makes it a good alternative for lactose-intolerant people. For patients without conditions that limit which sugars they can consume, there is no evidence to support any sugar-related health benefit or detriment to consuming soy milk instead of cow’s milk.
The AmericanAcademyof Pediatrics considers soy milk a suitable alternative for children who cannot tolerate human or cow’s milk, or whose parents opt for a vegan diet. They find no medical benefit to using soy milk instead of human or cow’s milk. Soy milk, like cow’s milk, varies in fat content, but the most commonly sold varieties have less fat than whole milk, similar fat content to 2% milk, and more fat than skim/nonfat milk.
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15–20 minutes, followed by the removal of an insoluble residue (soy pulp fiber or okara) by filtration.