The nutritional characteristics of soy and soy products were first discovered in Asia thousands of years ago.  In the early 1900’s soy became a supplement in children’s formula.  By the end of the First World War, the manufacturing of soy food products began to grow.  But the soy revolution did not really take off in Western culture until the late twentieth century when studies were performed on soy nutrition and its health benefits.  Soy products are now used and consumed to prevent and treat cancer, diabetes, heart disease and cholesterol, menopause, obesity, and osteoporosis.  Soy has also become an alternative to dairy products for those suffering from lactose intolerance.

The Asian population has a lower density of people afflicted with cancers such as breast, colon and prostate cancer.  Studies have shown that the nutritional health benefits of soy reduce and combat cancerous cells.  Research performed on lab animals showed that the soy isoflavone, genistein, suppressed the growth and stimulation of cancer cells known to cause breast cancer.  Soy nutrition studies on both humans and animals indicate that the nutritional values of soy gained from consuming soy products from an early age may inhibit the acquisition of breast, colon and prostrate cancers.

The nutritional values of soy have been found to positively affect the glucose and insulin levels in diabetic patients and those suffering from diabetes related obesity.  Soy is known to regulate the breakdown and storage of carbohydrates which are essentially converted into sugar in the body.  By breaking down carbohydrates more effectively, less is stored in the body as fat and instead, the carbohydrates are metabolized in the body for energy.  One of the nutritional aspects of soy is that it is a high level protein.  When ingested, proteins are used to build muscle and burn fat.  Proteins that are not used are evacuated by the body.  Soy protein has a lower fat density than say, casein or milk protein.  (more…)

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What are isoflavones?  Isoflavones are plant hormones that are similar to estrogen produced in the body.  When consumed, isoflavones mimic the estrogen naturally produced in the body to provide a balance.  When estrogen levels are low, for instance during menopause, isoflavones work to increase the level.  On the converse, when estrogen levels are high, isoflavones work to lower the levels and keep the body’s estrogen level in balance.  Isoflavones are a naturally occurring phytoestrogen found predominately in soybeans and other legumes.  Soybeans, however, contain the highest level of isoflavones with dense compositions of Genistein and Daidzein.  The soybean is noted to be a complete protein.  This is because it contains approximately thirty-six percent protein, eighteen percent fat, thirty percent carbohydrates, and isoflavones.  Soy and soy products have been widely consumed in Asia for their health and nutritional benefits for thousands of years.  Soy was recently introduced into Western culture in the early twentieth century.  Since its introduction, Westerners have welcomed the benefits of soy and isoflavones.

Soy and soy isoflavones are used to prevent and treat many maladies common to both men and women.  Soy and isoflavones are used to treat menopause and osteoporosis.  Individuals who consume soy and isoflavones have a lesser chance of acquiring breast cancer, prostate cancer, colon cancer, and heart disease.  Residents of Asian countries where soy isoflavones are consumed on an average of fifty to one hundred milligrams per day see fewer cases of breast, colon and prostate cancer.  Because Japanese and Chinese women consume soy products and soy isoflavones, their menopausal symptoms are less problematic that Western women’s symptoms.  Research shows that the isoflavones found in soy make up about three-fourths of the protective qualities of soy.  (more…)

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The nutritional characteristics of soy and soy products were first discovered in Asia thousands of years ago.  In the early 1900’s soy became a supplement in children’s formula.  By the end of the First World War, the manufacturing of soy food products began to grow.  But the soy revolution did not really take off in Western culture until the late twentieth century when studies were performed on soy nutrition and its health benefits.  Because soy milk is made from soy beans, or legumes, soy milk has a higher level of protein and fiber than regular cow’s milk.  The most widely beneficial aspect of soy is its composition of isoflavones.

What are isoflavones?  Isoflavones are plant hormones that are similar to estrogen produced in the body.  When consumed, isoflavones mimic the estrogen naturally produced in the body to provide a balance.  When estrogen levels are low, for instance during menopause, isoflavones work to increase the level.  On the converse, when estrogen levels are high, isoflavones work to lower the levels and keep the body’s estrogen level in balance.  Isoflavones are a naturally occurring phytoestrogen found predominately in soybeans and other legumes.  Soybeans, however, contain the highest level of isoflavones with dense compositions of Genistein and Daidzein.  The soybean is noted to be a complete protein.  This is because it contains approximately thirty-six percent protein, eighteen percent fat, thirty percent carbohydrates, and isoflavones.  Soy and soy products have been widely consumed in Asia for their health and nutritional benefits for thousands of years.  Soy was recently introduced into Western culture in the early twentieth century.  Since its introduction, Westerners have welcomed the benefits of soy and isoflavones. (more…)

Tags: estrogen, soy

People in Asian countries have been integrating soy milk into their diet for thousands of years.  The health benefits of drinking soy milk are evident and recognized and are now being researched by the Food and Drug Administration.  As Western cultures begin to take advantage of soy products steps are being taken to make it more palatable to Western consumers.  Soy milk producers have added vanilla flavoring to make the drink more desirable.

There are many benefits of drinking vanilla soy milk.  Soymilk is cholesterol free.  It has isoflavones which fight cancer.  Because vanilla soy milk is organic, it is pesticide free unlike cow’s milk.  Cow’s milk contains chemical supplements needed to pasteurize it and make it possible to be consumed by humans.  But some of these additives are harmful.  Since vanilla soy milk is made purely from naturally grown soy beans, harmful additives are not found in the product.  (more…)

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Soybean milk, like many other soy products is made using the beans produced by the soy plant. These beans are then shelled, boiled, pressed, and divided into liquids and solids. The liquid goes on to become the finished soy milk (sometimes flavors are added) and the solids go on to become other soy products as well as healthy and beauty items. As a result of new flavoring and infusion processes, soybean milk is now available in many different flavors, and with several different additives such as DHA, Calcium, and Fiber. There are also many health benefits that come with drinking soybean milk.

Consuming soybean milk on a regular basis will boost your body’s ability to fight off free radicals which can cause internal and external cellular damage; it also has been shown to reduce the risk factors for certain cancers and diseases. Soy milk is one of the most universally accepted kinds of milk in production in the US; fewer people are allergic to it than cow’s milk. Soybean milk is also a safe alternative to dairy milk for those people that are lactose intolerant and cannot enjoy dairy products at all. Soybean milk is high in vegetable proteins, isoflavones, and several key vitamins and minerals your body needs to operate at peak performance. It is also free of cholesterols that cause harmful clots within the arteries and contains none of the synthetic growth hormones present in cow’s milk. (more…)

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