Soyabeans – Substitute of Milk : SOYA MILK VERSUS COW’S MILK

Soya milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soyabeans. Creamy white soya milk resembles cow’s milk but in fact differs from its dairy counterpart in a number of ways. Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children…


soya-milk-versus-cow-milkSoyabeans started off as a crop meant for animal feed and oil. Now, it is increasingly being used for human food and world production of soyabeans has been increasing at a rate of 5.2 per cent per year. I eat soya keema practically every day and I find it easily
preparable, nutritious, and inexpensive. Soya milk, tofu , flour and yoghurt can be easily prepared at home with normal utensils. Soya milk is prepared by soaking the beans overnight in water, adding more water, heating the mixture to boiling point, and then filtering.
Approximately 10 litres can be prepared from one kilogram of dry soyabeans. Tofu is made by causing soya milk to curdle and straining it through cheese cloth. Tofu can be used as paneer (curdled cow’s milk) with no difference in taste or texture. Soya flour can be substituted for wheat flour. Soya milk has a slight aroma and a yellowish colour. But the smell and taste of milk without sugar is horrible which is why we disguise it with cocoa, chocolate and coffee.
Let us look at the nutritional value of soya milk vs. that of cow’s milk…
One kilogram of soyabeans makes 10 litres of milk and costs much less than cow’s per litre. The price of tofu is one-tenth that of paneer. Also, during the summer months cow’s milk is in short supply. The demand remains the same so most of the milk that is supplied is fake. Soya milk is at least pure.
Soya milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soyabeans. Creamy white soya milk resembles cow’s milk but in fact differs from its dairy counterpart in a number of ways. Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow’s milk or are unable to digest lactose, the sugar found in cow’s milk, find soya milk easy to digest since it is lactose-free. Some do not enjoy the taste of original soya milk, so manufacturers now offer flavored soya milk.

Soya has also been an effective means of diabetes management through its ability to control blood sugar levels. Several studies have indicated that a regular intake of soya foods may help to prevent hormone related cancers such as breast, prostate and colon cancer. Soya protein is contains all essential amino acids. It is also a good source of lecithin and vitamin E. These natural antioxidants prevent oxidation of DL cholesterol. Soya is rich in magnesium, which plays an important function for the bones, heart and arteries.

Soya milk can be substituted for milk in nearly any recipe. Those who merely want to boost protein intake often add powdered soya milk to other beverages; others find it economical to purchase it in powder form and then make soya milk when they add water to the powder.
Soya milk has all the nutritional value of cow’s milk without the antibiotics, hormones, fat, cholesterol or links to cancer, diabetes, and other diseases. In addition, the phytochemicals found in abundance in soyamilk have been found to reduce the risk of cancer, particularly isoflavones, genistein and daidzein. There is also evidence that isoflavones in particular assist in the prevention of osteoporosis by reducing calcium loss from bones. They also mimic estrogen and can reduce the effects of menopause symptoms. The consumption of soya protein has been shown to reduce the levels of cholesterol and lessen the incidence of heart disease.
Soya has also been an effective means of diabetes management through its ability to control blood sugar levels. Several studies have indicated that a regular intake of soya foods may help to prevent hormone related cancers such as breast, prostate and colon cancer. Soya protein is contains all essential amino acids. It is also a good source of lecithin and vitamin E. These natural antioxidants prevent oxidation of DL cholesterol. Soya is rich in magnesium, which plays an important function for the bones, heart and arteries.
A drawback to soyabean consumption is the presence of an inhibitor of the enzyme trypsin, which prevents the complete digestion of the proteins present in soyabeans. However, pretreatment methods such as soaking and boiling, pressure cooking and roasting can be used to destroy the trypsin inhibitor completely. This is what the Harvard School of Public Health has to say on the consumption of Milk Products (2005):
“The recommendation to drink three glasses of low-fat milk or eat three servings of other dairy products per day to prevent osteoporosis is another step in the wrong
direction. Three glasses of low-fat milk add more than 300 calories a day. This is a real issue for the millions of Americans who are trying to control their weight. What’s more, millions of Americans are lactose intolerant, and even small amounts of milk or dairy products give them stomachaches, gas, or other problems. This recommendation
ignores the lack of evidence for a link
between consumption of dairy products and prevention of osteoporosis. It also ignores the possible increases in risk of ovarian
cancer and prostate cancer associated with dairy products.”
Dairy products are a health hazard. They contain no fibre or complex carbohydrates and are laden with saturated fat and cholesterol. They are contaminated with cow’s blood and pus, pesticides, hormones, and antibiotics. Dairy products are linked to allergies, constipation, obesity, heart disease, cancer, and other diseases. Dr. Benjamin Spock, America’s leading authority on child care, spoke out against feeding cow’s milk to children, saying it can cause anemia, allergies, and insulin- dependent diabetes and in the long term, will set kids up for obesity and heart disease. And dairy products may actually cause osteoporosis, not prevent it, since their high-protein content leaches calcium from the body.
A groundbreaking Harvard study of more than 75,000 nurses, suggest that drinking milk can actually cause osteoporosis using soyabeans to make milk instead of raising cows is ecologically sound, as the amount of soya that could be grown using the same amount of land would feed more people than if used to raise cows. Because the soyabean plant is a legume it also replenishes the nitrogen content of the soil in which it is grown. Cow’s milk is an inefficient food source. It takes a great deal of grain and other foodstuffs cycled through cows to produce a small amount of milk. It takes 600 litres of water to produce one litre of milk.n

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