soya milk

[Guest guest]

Hi guys,

 

I found this great website in UK for some organic foods! Anyhow, they also have a *milkmaker* for making your own Soya milk (or any other milk you want to make), such as rice milk. Anyhow, here's my question: this milkmaker boils the Soya milk several times. I questioned the reason for this boiling, and this is the answer they gave me:

 

Indeed it's the inhibitory enzymes in Soya that require it to be fully cooked, otherwise the milk would upset us. As for the destruction of any nutritional factors, whilst heat will eventually do this, the 100 degrees boiling in a domestic milk maker is nothing compared to industrial production, which still yields a product that is not nutritionally void (something that often surprises me).

 

Is this true what they tell me? Is it really necessary to boil it? And will it not spoil all the good stuff in it?

 

Would appreciate some help, so I can decide whether this would be a good thing to buy/use. Right now I buy my (Soya) milk in the shops.

 

thanks

love

Lisa

 

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[Guest guest]

there's no good stuff in soy for your body to be gained by soy milk, and

boiling the soy is not enough to neutralize the bad. the only safe way to

consume soy is in the traditionally fermented form of miso, and then in

very small quantities - no more than 2 cups of miso soup per week. for more

soy information, check out www.westonaprice.org or any of these links:

 

1. Effect of soy protein containing isoflavones on cognitive function,

bone mineral density, and plasma lipids in postmenopausal women: a

randomized controlled trial:

 

<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstr\

act & list_uids=15238592>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retriev\

e & db=pubmed & dopt=Abstract & list_uids=15238592

 

2. The article below was written by a vegetarian who didn't want to

believe the negative stuff about soy at first.

 

Should we be SCARED OF SOY? Research Links Tofu to Dementia

 

<http://www.aquarianonline.com/Wellness/soy.html>http://www.aquarianonline.com/W\

ellness/soy.html

 

3. Visit <http://www.food.gov.uk/>http://www.food.gov.uk/ and type 'soy' in

the search box.

There's a study called Report of the COT Working Group on

Phytoestrogens and many others to view.

 

4. Kaayla T. Daniel's soy article in Mothering magazine. Also read Kaayla

T. Daniel's replies to the negative responses to her article in Mothering.

That can be found on

the Mothering site, I believe, as well as the following issue.

 

when you run out of these, if you want more, i have more...

 

-katja

 

At 03:55 AM 8/20/2004, you wrote:

>Hi guys,

>

>I found this great website in UK for some organic foods! Anyhow, they also

>have a *milkmaker* for making your own Soya milk (or any other milk you

>want to make), such as rice milk. Anyhow, here's my question: this

>milkmaker boils the Soya milk several times. I questioned the reason for

>this boiling, and this is the answer they gave me:

>

>Indeed it's the inhibitory enzymes in Soya that require it to be fully

>cooked, otherwise the milk would upset us. As for the destruction of any

>nutritional factors, whilst heat will eventually do this, the 100 degrees

>boiling in a domestic milk maker is nothing compared to industrial

>production, which still yields a product that is not nutritionally void

>(something that often surprises me).

>

>Is this true what they tell me? Is it really necessary to boil it? And

>will it not spoil all the good stuff in it?

>

>Would appreciate some help, so I can decide whether this would be a good

>thing to buy/use. Right now I buy my (Soya) milk in the shops.

>

>thanks

>love

>Lisa

>