SOYA MILK - Drink the safer milk for Health:  
 
 
 
 

The common man is worried about the purity of products which he is purchasing over the counter. The shameless greedy businessmen even adulterate milk, which is mainly used for infants.  Milk yielding animals are injected with hormones to improve their yield, which is again having their bad effects on the consumers, both children and adults.

Soya milk is found to be a better substitute for animal milk and also to the people who are allergic to animal milk.  In many aspects, it is more or less equivalent to cow’s milk in its nutritional values.

  

Comparative value of soya milk with cow’s milk.
Nutrients
Cow Milk
Soya Milk
Protein (g)
3.200
2.400
Fat (g)
4.900
4.500
Carbohydrate (g)
4.600
3.200
Calcium (g)
0.110
0.080
Phosphorous (g)
0.070
0.104
Iron (mg)
0.200
1.200
Vitamin B1 (mg)
0.045
0.042
Vitamin B2 (mg)
0.170
0.040
Niacin (mg)
0.100
0.240
Vitamin C (mg)
17.800
21.600
Phytochemicals of Soya beans
 
  1. Soya are rich source of Isoflavones, which help reduce the risk of certain diseases.  Phytochemicals such as Genistein & daidzein and their glycosides are found to be having disease fighting potential
  2. Some of the isoflavones help lowering the cholesterol and thus reduce the risk of heart disease; cancer of the breast, colon and prostate gland.  The phytoestrogen present in soya reduces the risk of breast cancer by binding to estrogen receptors in place of the more potent estradiol
  3. Some of the soya’s isoflavones help preventing osteoporosis, especially in post menopausal women.
  4. Menopasual women feel relief from irritating symptoms,  which appear during this period.
  5. Soya is recommended strongly for diabetic control due to its low gycemic index and prevents unnecessary weight lossSoya is recommended strongly for diabetic control due to its low gycemic index and prevents unnecessary weight
  6. Kidney disease is a common long term complication of diabetes associated with high blood pressure & leads to kidney failure.  Soya protein did not cause the hyperfilteration like non-vegetarian proteins and could be safely consumed.
  7. Soya’s isoflavones help preventing hardening of arteries, reduces the risk of blood coagulation and thus helps in preventing cardio vascular disease.
  8. Soya’s “genistein” is also a strong antioxidant.
  9. Soya milk help children to grow strong as it is nutritionally rich in comparison with cow’s milk
  10. In Japan people consume 50 – 80 gms of soya daily in their diet in various forms and the average life span is higher than any other country.

 

 
How to use Soya
  1. Soya milk; Curd & buttermilk: Soya milk, adding different flavours like cardamom/roohafza or khaskhas etc.  can be taken on regular basis.  Soya milk extracted from the beans by using modern technologies can be made to taste great, while containing all the nutrition of soya bean.  Although it does not taste like dairy milk, it has its own good taste, as coffee does not taste like tea.  It can be handled and used much in the same way as diary milk and can be converted into hot and cold beverages, fruit shakes, yogurt, ice cream and directly into cooking. It contains vital important unsaturated fat acids, including linoleic acid (stops the growth of cancer cells), Vitamin E1 (promotes normal sex glands function) and Vitamin C. The oil in soya is cholesterol free and high in polyunsaturated fat and prevents hardening of the arteries.
  2. Tofu (Soya Paneer) : Add little citric acid to soya milk and it breaks like ordinary milk.  Separate the precipitated tofu by filtering through a cloth and drain the water by pressing in between two vertical plates.  Remove the cloth and put the naked tofu slab inside the stainless steel container holding cold water.  This can be cut and used just like paneer made from ordinary milk, in cooking with vegetable, dhal & salads etc. Tofu is rich in both high quality protein and B Vitamins and low in sodium. It has high content of vegetable protein which can be compared with protein of meat as far as its amino acid composition and biological value are concerned. Tofu is called “meat without bones” in the orient.
  3. Masala Tofu : To 1 kg of tofu, add 10 gm roasted jeera, green chilly paste 15 grams, salt to taste.  May also add ginger or coriander leaves, cardamom, and clove, if desired.  This tastes excellent.
USE SOYA & BUILD YOUR HEALTH