Soy milk 474943 225424539 2008-07-13T16:55:40Z Caspian blue 3029314 rv by [[Special:Contributions/Mythsearcher|Mythsearcher]] I also disagree with your unilateral decision making. Your lenthy argument hardly got others attention like me. [[Image:Soymilk can and glass.jpg|right|thumb|250px|A can of [[Yeo's]] soy milk, poured into a glass]] [[Image:Soy milk cafe frappe.jpg|right|thumb|250px|Greek [[Greek frappé coffee|Café Frappé]] prepared with soy milk, topped with additional [[cinnamon]]]] [[Image:Alpro soya.jpg|thumb|250px|1 L (2.1 U.S. [[pint]]s) package of [[Alpro]] chocolate soy milk]] '''Soy milk''' (also called '''soya milk''' or '''soybean milk''') and sometimes referred to as '''soy drink/beverage''' is a beverage made from [[soy bean]]s. A stable [[emulsion]] of oil, water and [[protein]], it is produced by soaking dry soybeans, and grinding them with water. Soy milk contains about the same proportion of [[protein]] as cow's milk~ around 3.5%; also 2% [[fat]], 2.9% [[carbohydrate]] and 0.5% [[Ash (analytical chemistry)|ash]]. Soy milk can be made at home with traditional kitchen tools or with a [[Soy milk maker|soy milk machine]]. [[Tofu]] is made by coagulating the protein from soy milk, just as [[cheese]] is made from [[milk]]. == Origins == {{totally-disputed-section}} Soy milk may have originated in [[China]],<ref>''History of Soy Milk'', Soya.be, 2006 [http://www.soya.be/history-of-soy-milk.php]</ref> a region where [[soybean]] was native and used as food long before the existence of written records. The earliest written record comes from [[Liu An]] using it as a medicine, and a later record of the drink as a medicine could be found in [[Bencao Gangmu]].<ref>「豆漿,利氣下水,制諸風熱,解諸毒」</ref> Later on, the soybean and soybean foods were transplanted to [[Japan]]. Soybean milk is reputed to have been discovered and developed by [[Liu An]] of the [[Han Dynasty]] in China about 164 BC. Liu An is also credited with the development of "[[Doufu]]" (soybean curd) in [[China]] which 900 years later spread to [[Japan]] where it is known as "[[tofu]]". == Nomenclature == The [[Chinese language|Chinese]] term for soy milk is "豆漿" ([[Pinyin]]: ''dòu jiāng''; lit. ''bean'' + ''a thick liquid''). In Western nations, soy milk products packaged for Chinese-speaking consumers may be labeled "豆奶" . However, there are products in China that is called ''dòu nǎi'' (豆奶) made from a mix of both cow milk powder and ground, dried soybean.<ref>Vitasoy ingredients listing</ref><ref>Hi-C soy milk ingredients listing</ref> The [[Japanese language|Japanese]] term for soy milk is ''tōnyū''(豆乳) which contains no cow milk. In [[Singapore]], it is known as ''tau-huey-tzui'' (豆花水) in the local Hokkien dialect. Soy milk is commonly available in [[vanilla]] and [[chocolate]] flavors as well as its original unflavored form. Plain soy milk is unsweetened, although most products comes as sweetened, drinking salted soy milk is still very common in China.<ref>'''Chinese''' [http://www.meishichina.com/Eat/Nosh/200503/2560.html] Method of making salty soy milk and [[Youtiao]], recipe of 100 most commonly seen home cooking</ref> In many countries, this product may not be sold under the name ''milk'' since it is not a dairy product, hence the name ''soy drink''. == Prevalence == {{Unreferencedsection|date=July 2008}} Soy milk has developed a cachet in premium coffee blends from Western [[restaurant chain]]s. Soy milk has increased in popularity in the West as a substitute for cow's milk. In some Western nations where [[veganism]] has made inroads, it is available upon request at some [[café]]s and [[coffee]] franchises as a cow's milk substitute, sometimes at an extra cost. The drink has proven to be very popular in the [[Hawker (trade)|hawker]] environment of [[Penang]], [[Malaysia]] with it being a standard offering at the numerous coffee shops and hawker centers around the island. The soybean milk, known locally as ''tau chui'' is flavoured with either a white or brown sugar syrup. The consumer also has the option to add [[grass jelly]], known as ''leong fan'' to the beverage. Sellers of soybean milk in Penang usually also offer [[douhua|bean curd]], a related custard-like dessert, known to the locals as ''tau hua'' which is flavoured with the same syrup as the soybean milk. Yeo's, a local Malaysian company is marketing a commercialised tinned or boxed version of soybean milk. They also market a similar product, but of grass jelly. These products are usually linked, for consumers to mix as they please. == Health == ===Health benefits=== Soy milk is nutritionally close to cow's [[milk]], though most soy milk commercially available today is enriched with added [[vitamin]]s such as [[vitamin B12]]. It naturally has about the same amount of [[protein]] (but not the same proteins{{Fact|date=May 2008}}) as cow milk. Natural soy milk contains little digestible [[calcium]] as it is bound to the bean's [[soy pulp|pulp]], which is insoluble in a human. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk it has little saturated fat and no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, it can safely replace breast milk in children with [[Galactosemia]]. Soy milk is promoted as a healthy alternative to cow's milk for reasons including: *Source of [[lecithin]] and [[vitamin E]] *Lacks [[casein]] *It is safe for people with [[lactose intolerance]] or [[milk allergy]] *[[Polyunsaturated]] and [[monounsaturated]] fats are good for the heart. *Contains [[isoflavones]], [[organic chemicals]] that may possibly be beneficial to health. In 1995 the [[New England Journal of Medicine]] (Vol.333, No. 5) published a report from the [[University of Kentucky]] entitled "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol), did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels.<ref>{{cite journal|last=Anderson |first=JW |authorlink= |coauthors= BM Johnstone, ME Cook-Newell |date=[[August 3]], [[1995]] |title=Meta-analysis of the effects of soy protein intake on serum lipids |journal=Circulation |url=http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=7596371 |accessdate= 2007-07-05}}</ref> On the basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The [[FDA]] granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240 mL), for instance, contains 6 or 7 grams of soy protein. In January, 2006 an American Heart Association review (in the journal ''Circulation'') of a decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart Healthy" claim for soy protein.<ref>{{cite journal|last= Sacks |first=Frank M. |authorlink= |coauthors= Alice Lichtenstein, Linda Van Horn, William Harris, Penny Kris-Etherton, Mary Winston |date=[[January 17]], [[2006]] |title=Soy Protein, Isoflavones, and Cardiovascular Health |journal=Circulation |url=http://circ.ahajournals.org/cgi/content/short/113/7/1034 |accessdate= 2007-07-05 |pmid=16418439 |doi=10.1161/CIRCULATIONAHA.106.171052 |volume=113 |pages=1034}}</ref> The panel also found that soy isoflavones do not reduce post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy products such as tofu, soy butter, [[soy nut]]s, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health."<ref>{{cite journal |title=Soy Protein, Isoflavones, and Cardiovascular Health — Conclusions|journal=Circulation |url=http://circ.ahajournals.org/cgi/content/full/113/7/1034#SEC5 |accessdate= 2007-07-05 |pmid=16418439 |doi=10.1161/CIRCULATIONAHA.106.171052 |year=2006 |author=Sacks, F. M. |volume=113 |pages=1034}}</ref> ===Negative health effects=== {{see also|Soy controversy}} However, the soy industry has also received similar criticism for reasons including: *Soy consumption has been linked to cognitive impairment in male rats.<ref>[http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=11836067&dopt=AbstractPlus "Neurobehavioral effects of dietary soy phytoestrogens."]</ref> Nevertheless the cited studies are based on rats fed with '''concentrated phytoestrogens''' and not common soy beans and it is already well known that concentrated [[estrogen]]s cause negative effects in males. The common amounts of phytoestrogens in soy beans are not to be compared to concentrated [[phytoestrogen]]s.{{Fact|date=April 2008}} *High levels of [[phytic acid]], which binds to important nutrients like calcium, magnesium, iron,<ref>{{cite journal|last= Hurrell |first=RF |authorlink= |coauthors= MA Juillerat, MB Reddy, SR Lynch, SA Dassenko, JD Cook |date=September, 1992 |title=Soy protein, phytate, and iron absorption in humans |journal=Am J Clin Nutr |url=http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=1503071 |accessdate= 2007-07-15}}</ref> and zinc, during digestion. However, as a comparison, [[cow milk]] is known for significantly slowing down the absorption of iron<ref>[http://www.kidshealth.org/parent/medical/heart/ida.html Iron-Deficiency Anemia<!-- Bot generated title -->]</ref> and, additionally, [[calcium]] from other than [[dairy]] sources (like [[kale]], [[sesame]]). Although in general soy milk is not suitable for babies or infants, there exist baby formulas based on soy protein, i.e. soy milk, that are used primarily in the case of [[Lactose intolerance|lactose intolerant]] children, those allergic to cow's milk or parental preference for a [[vegetarian]] or [[vegan]] diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK. These formulas are commonly named "soy milk", but contain extra carbohydrates, fat, vitamins and minerals. However, care must be taken that children with "Soy protein intolerance" are not fed soy milk. == Preparation == Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean [[trypsin inhibitor]], improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue ([[soy pulp]] or ''okara'') by filtration. There is a simple yet profound difference between traditional Chinese and Japanese soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration, while the Japanese method boils the slurry first, followed by hot filtration of the slurry. The latter method results in a higher yield of soy milk but requires the use of an [[anti-foaming agent]] or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. For all raw soybean protein products heat is necessary to destroy the activity of the protease inhibitors naturally present in the soybean. The pancreas naturally secretes proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise causes muscles to develop hypertrophy). This is why the above heating to properly prepare soymilk is essential for fatty acid breakdown. When soybeans absorb water, the endogenous enzyme, [[Lipoxygenase]] (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of [[free radicals]], which can then attack other cell components. Soybean seeds are the richest known sources of LOXs. It is thought to be a defensive mechanism by the soybean against fungal invasion. In 1967, experiments at [[Cornell University]] and the New York State Agricultural Experiment Station at Geneva, NY led to the discovery that paint-like, off-flavors of traditional soy milk can be prevented from forming by a rapid hydration grinding process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment inactivates the LOX enzyme before it can have a significant negative effect on flavor. All modern bland soy milks have been heat treated in this manner to destroy LOX. Normal mature soybeans actually contain three LOX [[isozymes]] (SBL-1, SBL-2, and SBL-3) important for undesirable flavor development. One or more of these isozymes have recently (1998) been removed genetically from soybeans yielding soy milk with less cooked beany aroma and flavor and less astringency. An example of a triple LOX-free soybean is the American soybean named "Laura". The University of Illinois has developed a soy milk that makes use of the entire soybean. What would normally constitute "insolubles" are ground so small by [[homogenization]] as to be in permanent suspension. Commercial products labeled "soy drink" in the West are often derivatives of soy milk containing more water or added ingredients. == Cooking == [[Image:Soy milk bottles.jpg|thumb|250px|Bottled soy milk sold in Thailand, usual basics and cooking staples]] Soy milk is found in many [[vegan]] and [[vegetarian food]] products and can be used as a replacement for cow's milk in many recipes. "Sweet" and "salty" soy milk are both traditional Chinese breakfast foods, served either hot or cold, usually accompanied by breads like [[mantou]] (steamed rolls), ''[[youtiao]]'' (deep-fried dough), and [[shaobing]] (sesame flatbread). The soy milk is typically sweetened by adding [[cane sugar]] or, sometimes, simple [[syrup]]. "Salty" soy milk is made with a combination of chopped pickled mustard greens (榨菜), dried shrimp and, for curdling, vinegar, garnished with ''youtiao'' [[crouton]]s, chopped scallion (spring onions), [[Coriander|cilantro]] (coriander), [[rousong|meat floss]] (肉鬆; ''ròu sōng''), or shallot as well as sesame oil, soy sauce, chili oil or salt to taste. Soy milk is used in many kinds of [[Japanese Cuisine|Japanese Cooking]], such as in making [[Yuba (food)|yuba]] as well as sometimes a base soup for [[nabemono]]. [[Tofu]] is produced from soy milk by further steps of curdling and then draining. Soy milk is also used in making [[soy yogurt]] and soy kefir. == Ecological impact == Using [[soybean]]s to make milk instead of raising cows is said to have [[ecology|ecological]] advantages, as the amount of soy that could be grown using the same amount of land would feed more people than if used to raise cows <ref>[http://www.virtualcentre.org/en/library/key_pub/longshad/A0701E00.htm LEAD digital library: Livestock’s long shadow - Environmental issues and options<!-- Bot generated title -->]</ref>. This is debated as grazing land for animals is very different from land used to farm, and requires fewer pesticides. However, cows require much more energy in order to produce milk, since the farmer must feed the animal, which consumes 40 kilos (90 pounds) of food and 90 to 180 liters (25 to 50 gallons) of water a day,<ref>http://www.southwestdairyfarmers.com/get_file.sstg?id=4</ref> while a soy bean needs merely water and land.{{Failed verification|date=June 2008}} Because the soybean plant is a [[legume]], it also replenishes the nitrogen content of the soil in which it is grown. In [[Brazil]] the explosion of soybean cultivation has led to losing large tracts of forest land leading to ecological damage [http://www.panda.org/downloads/forests/wwfsoyexpansion.pdf], [http://www.guardian.co.uk/globalisation/story/0,,1747904,00.html]; however, as noted in the articles, these cleared forests are planted with soy intended for animal agricultural enterprises--not human consumption: "The report, published today, follows a 7,000km chain that starts with the clearing of virgin forest by farmers and leads directly to [[Chicken McNugget]]s being sold in British and European fast food restaurants." It was an American soil scientist, Dr. Andrew McClung, who first devised a method to grow soybeans in the Cerrado region of Brazil. He was awarded with the 2006 [[World Food Prize]]. [http://www.news.cornell.edu/stories/June06/World.Food.prize.ssl.html] ==See also== <div style="-moz-column-count:3; column-count:3;"> * [[Almond milk]] * [[Chinese cuisine]] * [[Grain milk]] * [[Oat milk]] * [[Peanut milk]] * [[Plant milk]] * [[Rice milk]] * [[Soy allergy]] * [[Soybean]] * [[Soy cheese]] * [[Soy milk maker]] * [[Soy protein]] * [[Soy yogurt]] * [[Tofu]] </div> ==Notes== {{Citations missing|date=January 2008}} {{reflist}} ==References== *Rahab Waweru, M.A., et al. 1967. Effect of processing methods on oxidative off-flavors of soybean milk. ''Cereal and Food Sciences'' North Nairobi State University, Ministry of Agriculture. {{cite web | title=Soy Milk | publisher=Soya | work=Soya.be | url=http://www.soya.be/soy-milk.php | accessmonthday=August 17 | accessyear=2005 }} *Torres-Penaranda, A.V., et al.1998. Sensory characteristics of soymilk and tofu made from Lipoxygenase-Free and Normal soybeans. ''Journal of Food Science'' 63 (6): 1084-1087. *Smith, A.K. and Circle, S.J. 1972. Soybeans: Chemistry and Technology. AVI publishing. *Calvert, John (2000). [http://www.sbnatural.com/soymilk ''Soymilk Microenterprise: A Treatise on Small-Scale Soymilk Production''] *William Shurtleff and Akiko Aoyagi (1979). ''Tofu & Soymilk Production''. Lafayette, California: New-Age Foods Study Center. *William Shurtleff and Akiko Aoyagi (2000). ''Tofu & Soymilk Production.'' 3rd edition. Lafayette, California: Soyfoods Center. ISBN 0-933332-72-6. *William Shurtleff and Akiko Aoyagi (1994). ''Soymilk and soymilk products - Bibliography and sourcebook, 1500 to 1993: Detailed information on 3,120 published documents (extensively annotated bibliography), 968 commercial soymilk products, 506 original interviews (many full text) and overviews, 462 unpublished archival documents. Lafayette, California: Soyfoods Center. ISBN 0-933332-84-X. *Liu, KeShun.1997. [http://www.chipsbooks.com/soybeans.htm ''Soybeans: Chemistry, Technology, and Utilization''. Chapman & Hall.] *Ang, Catharina Y. W., KeShun Liu, and Yao-Wen Huang, eds. (1999). [http://www.chipsbooks.com/asianfd.htm ''Asian Foods: Science & Technology''. Lancaster, Pennsylvania: Technomic Publishing Co.] *Berk, Zeki.1992. FAO (UN) [http://www.fao.org/docrep/t0532e/t0532e00.htm#con]. * Frank M. Sacks MD, et a. (2006) ''[http://circ.ahajournals.org/cgi/content/abstract/CIRCULATIONAHA.106.171052v1?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&fulltext=soybeans%2Cfda&searchid=1138541151493_2869&FIRSTINDEX=0&search_url=http%3A%2F%2Fcirc.ahajournals.org%2Fcgi%2Fsearch&journalcode=circulationaha Soy Protein, Isoflavones, and Cardiovascular Health. An American Heart Association Science Advisory for Professionals From the Nutrition Committee]'' in Circulation. ==External links== {{cookbook}} ;Advocacy and nutritional informarion * [http://www.soygrowers.com American Soybean Association] * [http://www.foodpsychology.cornell.edu/research/soy/index.htm Cornell University Food and Brand Lab] * [http://www.foodrevolution.org/what_about_soy.htm Evaluation of Anti-Soy Data and Anti-Soy Advocates] * [http://www.guardian.co.uk/comment/story/0,,1839434,00.html Guardian - There's no risk to humans from soya] * [http://news.yahoo.com/s/hsn/20060127/hl_hsn/soyclaimashearthelperindispute Soy Heart healthy claims in dispute] * [http://www.soyinfocenter.com Soyinfo Center - SoyaScan database and books] * [http://72.32.142.180/soy_health.htm Soy information at Soyatech] ;Controversy * [http://www.rheumatic.org/soy.htm Concerns Regarding Soybeans] * [http://www.guardian.co.uk/food/Story/0,,1828158,00.html Guardian - Should we worry about soya in our food?] * [http://www.hc-sc.gc.ca/fn-an/securit/allerg/allergen_soy-soja_e.html Health Canada: Soy - One of the nine most common food allergens] * [http://news.bbc.co.uk/2/hi/uk_news/northern_ireland/3513607.stm Soya 'Link' To Male Infertility] * [http://www.aafa.org/display.cfm?id=9&sub=20&cont=522 Soy Allergy Information Page] [[Asthma and Allergy Foundation of America]] * [http://www.soyonlineservice.co.nz/ Soy Online Service] This page provides exclusively and solely anti-soy information {{Soy}} {{Vegetarianism}} [[Category:Breakfast foods]] [[Category:Chinese cuisine]] [[Category:Milk substitutes]] [[Category:Soy products]] [[Category:Vegan cuisine]] [[bg:Соево мляко]] [[cs:Sojové mléko]] [[de:Sojamilch]] [[es:Leche de soja]] [[eo:Sojlakto]] [[fr:lait de soja]] [[ko:두유]] [[hr:Sojino mlijeko]] [[id:Susu kacang]] [[is:Sojamjólk]] [[it:Latte di soia]] [[he:חלב סויה]] [[ms:Air kacang soya]] [[nl:Sojamelk]] [[ja:豆乳]] [[pl:Mleko sojowe]] [[pt:Leite de soja]] [[ru:Соевое молоко]] [[simple:Soy milk]] [[sk:Sójové mlieko]] [[fi:Soijamaito]] [[sv:Sojamjölk]] [[th:น้ำเต้าหู้]] [[vi:Sữa đậu nành]] [[uk:Соєве молоко]] [[zh:豆浆]]