The Pros & Cons Of Soy Milk

THE GOOD:

Soy Has Been Used For Centuries In Asia

The soybean is actually a type of legume native to east Asia, where it has been cultivated for over 13,000 years. A staple crop in the area, it’s a cheap source of protein for animal feed and family meals. But the locals don’t go for any of this ‘packaged’ nonsense – they believe in the fresher the better, and many grow it themselves.

As Taiwanese-American writer Clarissa Wei explains, cow’s milk is a relatively new addition to the diet of many Asians, as many are lactose intolerant. Unsweetened soy milk is a breakfast drink enjoyed nationwide, while hot, salty soy milk soup is enjoyed with spring onions and soy sauce.

It Has Multiple Health Benefits

Many consider the main benefit of soy milk is that it’s a good alternative for those who have an allergy or sensitivity to cow’s milk. Plus, it’s a high-quality source of protein – unlike most plant-based proteins, soy contains all eight amino acids, which your body turns into new proteins and antibodies that are essential for immune system function.

Studies have also shown that soy could play a role in our overall wellbeing by helping to ward off certain health issues. Soy milk contains isoflavones, which are said to be crucial in preventing certain types of cancer. The protein in soy milk has also proved to be beneficial in reducing the risk of heart attacks, strokes and cardiovascular diseases by around 20%. And cow’s milk devotees might not believe there’s a better source of calcium, but a cup of unsweetened soy milk contributes to around 30% of your recommended daily calcium intake.
 
It’s Easy To Make At Home

If you want to do it like the locals do, you can make your own soy milk at home, which is a great way to get a purer form of soy milk that evades certain additives added by some major brands. If you’re serious about your soy milk, you can splash out on a soup maker, but it’s just as easy to make without one. All you’ll need is a cup of dried soy beans and some water: puree the beans with the water to make a base, strain out the pulp, and boil the remaining mixture to get the milk. And if you’re not keen on unsweetened, you can add anything you like to your milk, from vanilla extract to honey, to better suit your palette.

And if you’re thinking about throwing away that leftover pulp, don’t: commonly known as okara, which you can dry and grind to make a wheat flour substitute that’s packed with fibre and protein.