SOYA MILK FOR HEALTH

Soy milk (also known as soya milk) is an non dairy form of milk that is made from soya beans. Soy milk has traditionally be drunk by westerners who are allergic to cow’s milk but is gaining in popularity in the western world due to its associated health benefits Soy milk, which is made from soaking, grinding and boiling soy beans with water, is a very nutritious drink. Soy is naturally high in essential fatty acids, proteins, fiber, vitamins and minerals. These nutrients provide energy and keep your body functioning at its optimum. Soy milk has long been a popular alternative for people who are unable to drink cow’s milk (usually due to lactose intolerance). But rather than drink soy milk because you have to, more and more people are deliberately choosing soy milk because of the added health benefits.

Preparation:

Beans are cleaned and soaked overnight, and then pureed. The solids (called okara) are strained out, and the resulting liquid is boiled for about 10 minutes. A little simplified, but that’s the basic idea. Of course, soy milk is also sold in most major supermarkets these days. There are also a number of kitchen gadgets on the market for making home- made soy milk (some links at right).  

Benefits of Soya Milk

As the taste of commercial soy milk improves more and more peoples are drinking it as enjoyment. But many people drink soy milk for the added health benefits. The benefits of drinking soy milk as compared to cow’s milk?

Benefit 1: Soy milk contains only vegetable proteins

Vegetable proteins have the advantage that they cause less loss of calcium through the kidneys. It is known that a diet rich in animal? (and dairy protein) creates a higher risk for osteoporosis.

Benefits 2: Soy milk contains no lactose

About 75 percent of the world population cannot tolerate lactose. Some ethic groups are more affected than others. For example 75 percent of Africans and 90 percent of Asians have lactose intolerance.

Benefit 3: Fewer people are allergic to soy milk

Only 0.5 percent of the children are allergic to soy milk, where as 2.5 percent is allergic to cow’s milk.

Benefit 4: Soy milk reduces cholesterol

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 soy protein in your daily meals.

Benefit 5: Soy milk contains no hormones

Cow’s milk contains natural hormones (from the cow) but also synthetic hormones, which can influence the good working of your own body. The synthetic hormone rBGH (recombinant bovine growth hormone) increase milk production by as much as 20 percent.        

Benefit 6: Soy milk does not cause insulin dependent diabetes

Although no general consensus exists among scientist, 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 milk is rich in isoflavones

The presence of isoflavones is the most important and unique benefits of soy milk. Cow’s milk does not contain isoflavones. Isoflavones 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).

Benefit 8: Heart Health

The FDA has stated that consuming 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce heart disease by reducing cholesterol in the blood. Soy protein achieves this health benefits health benefits by acting to reduce LDL (bad cholesterol) levels, leaving HDL (good cholesterol) levels unaffected. Various studies have shown that soy can reduce cholesterol levels by 15% to 20%. For every one percent drop in the total cholesterol levels, the risk of heart disease goes down by two percent.   

M.Anupama, D.Siva Sowjanya

N.B.Prabhavathi Asst. professor,

Department of pharmacology,

St.Ann’s college of pharmacy,

Nayunipalli, Chirala.