Why is rice milk better than soy?

October 24, 2007

Can anyone fill me in on why rice milk is better than soya? I drink soya milk

all the time, i'm gona take a stab at it and say it's something to do with the

phytoestrogens in soya milk!

I only drink it because there's less carbs in it than rice milk....lol how

pathetic does that sound!

Irene <imclark wrote:

Jean,

I prefer rice milk. I purchase the " Rice Dream Milk Drink " . It's at

my local store in the organic department's cooler.

Irene C

, " Jean " <fjd2002 wrote:

>

> Can anyone recommend the best (and best tasting) milk substitute?

> I've never tried soy milk or rice milk, which is best for you and

> which one has a better taste. Thanks in advance for any advice.

>

> Jean

>

Answers - Get better answers from someone who knows. Tryit now.

October 26, 2007

Here is what the Weston Price Foundation says about soy:

http://www.westonaprice.org/soy/index.html

Confused About Soy? -- Soy Dangers Summarized

* High levels of phytic acid in soy reduce assimilation of calcium,

magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by

ordinary preparation methods such as soaking, sprouting and long, slow

cooking. High phytate diets have caused growth problems in children.

* Trypsin inhibitors in soy interfere with protein digestion and may cause

pancreatic disorders. In test animals soy containing trypsin inhibitors

caused stunted growth.

* Soy phytoestrogens disrupt endocrine function and have the potential to

cause infertility and to promote breast cancer in adult women.

* Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism

and may cause thyroid cancer. In infants, consumption of soy formula has

been linked to autoimmune thyroid disease.

* Vitamin B12 analogs in soy are not absorbed and actually increase the

body's requirement for B12.

* Soy foods increase the body's requirement for vitamin D.

* Fragile proteins are denatured during high temperature processing to make

soy protein isolate and textured vegetable protein.

* Processing of soy protein results in the formation of toxic lysinoalanine

and highly carcinogenic nitrosamines.

* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food

processing and additional amounts are added to many soy foods.

* Soy foods contain high levels of aluminum which is toxic to the nervous

system and the kidneys.

An interesting snippet I have saved:

http://www.chetday.com/soymilk.htm

*Say No to Soy Milk and Rice Milk*

By Dr. Ben Kim

DrBenKim.com

With greater awareness of the many health problems associated with

pasteurized dairy products, many people are turning to vegetarian milk

substitutes like soy milk and rice milk. I'm not a big fan of either. Here

are some reasons why I don't think soy or rice milk should be staples in

your diet:

1. Many brands of soy and rice milk contain polyunsaturated vegetable oils

which can contribute to an imbalance of essential fatty acids in your body.

As harmless as this might sound, I am convinced that a chronic imbalance of

essential fatty acids caused by regular consumption of polyunsaturated

vegetable oils is a major cause of cardiovascular disease. Polyunsaturated

fats that contribute to this harmful imbalance are found in safflower, corn,

soybean, sunflower, and cottonseed oils. I recommend that you stay away from

these oils completely.

2. Some brands of soy and rice milk contain rice syrup, evaporated cane

juice, or some other natural sweetener. Natural or not, most sweeteners put

significant stress on your pancreas and liver. They also raise your insulin

levels, which significantly increases your risk of suffering from unhealthy

weight gain, high blood pressure, heart disease, premature aging, and

several other negative side effects.

3. While fermented forms of soy like miso, tempeh, and natto can be healthy

choices for some people, non-fermented soy products can cause a variety of

health problems if consumed in large quantities on a regular basis.

Ready for some good news?

You can make a rich and creamy alternative to cow's, soy, and rice milk with

raw almonds and a good blender. Here is how we make it at our clinic:

All-Natural Almond Milk

1 1/2 cups of raw almonds, soaked in water overnight

4 cups of filtered or spring water

3-5 dates (optional)

Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of

water. Blend with dates if you like your milk with a hint of sweetness.

Strain once to remove almond granules. The result is a delicious, creamy

milk that is free of harmful vegetable oil, concentrated sweeteners, and the

problems associated with cow's milk and soy. It can be stored safely for 3-4

days in the refrigerator.

** Of course, raw almonds will now be pastuerized and labeled as raw. Be

careful what you buy!

Shana

On 10/24/07, Nicol Barrow <hellishbabe1985 wrote:

>

> Can anyone fill me in on why rice milk is better than soya? I drink soya

> milk all the time, i'm gona take a stab at it and say it's something to do

> with the phytoestrogens in soya milk!

>

> I only drink it because there's less carbs in it than rice milk....lol how

> pathetic does that sound!

>

> .

>

----

Can you pass the test?

http://www.tenthousanddollaroffer.com

October 26, 2007

According to what I've read, one of the main concerns about soy is

hormonal. It elevates estrogen and reduces thyroid function. Also, it

may not be as well absorbed a protein as some like to think, and it

can inhibit mineral absorption. Small amounts of fermented soy (which

is how Asians traditionally consumed soy) can be beneficial.

I personally prefer almond milk. Or goat's milk, which is more easily

tolerated by many than cow's milk.

Pamela

, Nicol Barrow

<hellishbabe1985 wrote:

>

> Can anyone fill me in on why rice milk is better than soya? I drink

soya milk all the time, i'm gona take a stab at it and say it's

something to do with the phytoestrogens in soya milk!

>

> I only drink it because there's less carbs in it than rice

milk....lol how pathetic does that sound!

>

> Irene <imclark wrote:

> Jean,

>

> I prefer rice milk. I purchase the " Rice Dream Milk Drink " . It's at

> my local store in the organic department's cooler.

>

> Irene C

>

> , " Jean " <fjd2002@> wrote:

> >

> > Can anyone recommend the best (and best tasting) milk substitute?

> > I've never tried soy milk or rice milk, which is best for you and

> > which one has a better taste. Thanks in advance for any advice.

> >

> > Jean

> >

> Answers - Get better answers from someone who knows. Tryit now.

>

October 26, 2007

For a diabetic like me, sensitive to milk sugars in more than one

kind of milk, almond works better than rice, which is higher carb

than most. The cool thing is you can make great almond milk in a soy

milk maker - it's not raw, but it's easy and delicious and then you

have the pulp to use in cooking. If you are not an all-raw eater,

making nut milks in a soy milk maker works great. Actually, you can

make grain milk in it, too, if you soak the grain overnight. For

making soy milk, they are a breeze. They also make tofu making simple

as pie because they do the hard part. I have made these milks in a

blender, and you can do it, but it's a lot more tedious. OTOH, if you

want it raw, it's one way to go.

Thea

October 26, 2007

Yeah i've never tried almond milk. I work in a health store and i've wondered

what it tastes like but i was just happily drinking soya milk... i'm trying to

cut back on it big time. Maybe i could just drink it once in a while.

Can anyone recommend a particular brand of rice milk? I bought " Rice dream "

today and on its own it tasted quite pleasant, but in tea?! to tell the truth

i'm very unimpressed, it was all watery!! My cup of tea was needless to say -

bleugh

I quite like oat milk but it curdles in tea, (i'm a big tea drinker lol) my

friend told me if you heat it up a little before adding it to hot drinks it wont

curdle?

Pamela <mcdowellpk wrote: