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NOT AT ALL TRUE ! Just labelled it this to upset VEGANS Original label REAL STORY BEHIND SOY- NOT a HEALTHY FOOD at ALL !! Videos which are VEGAN ONLY- not worth commenting- au.youtube.com Any videos loaded by- au.youtube.com Dr. Kaayla Daniel and find out why she is being lauded as the hottest nutritionist on the airways, a “naughty nutritionist” who outrageously and humorously debunks nutritional myths. Did not get the “air play” is really deserves. See- au.youtube.com Does not have a informative title ? Dr. Kaayla Daniel Another video worth watching- au.youtube.com Why Soy Is NOT a Health Food www.mercola.com Go natural foods such as milk, meat. fish, fruit and vegetables. Avoid over-processed foods such as SOY PRODUCTS. Avoid having phobias and idealism with eating food. Avoid overeating !
Video Rating: 4 / 5

Continue reading »]]> Ways of Making Soy Milk

Article by Sharon Owen

Basically, soy milk can be made by using two different methods. The first method of making soy milk was actually derived from countries like China and Japan. Both countries had been using this milk to make one of their most popular staple foods, the tofu. They make the nutritious drink daily by pressing it out of the beans. They had passed this practice to their keens from generations to generations and had even reached their other neighboring lands. It may be centuries old already but such method can still be used until now.

Making Of Soy Milk: The Traditional vs. the Modern Method

The first thing that you are going to do in making soy milk is to soak the dry soy beans in water. It can be soaked for around three hours and more but ideally, it is done overnight. When the beans are already soaked well, the next procedure is to grind it with water or others term it as ?wet grinding.? The ratio of the water to the beans should be 10:1 to avoid too much water input. When all the beans have been purified, the mixture will then be heated and put into boil. This is done to sterilize the mixture and inactivate the soybean trypsin inhibitor which then improves the soy milk?s nutritional value and flavor. The heating is done continuously for about fifteen to twenty minutes more. It is necessary to continue heating the milk mixture, most especially raw soybean protein products as it has protease inhibitors that can cause the pancreas to hypersecrete when eaten which can lead to serious illnesses. After the desire time for heating is done, the insoluble residue that results from the process is then removed through infiltration. The finish product is then the so called soy milk.

The traditional way of making the nutritious drink takes time, effort and patience. It?s a good thing that several kitchen appliances manufacturers have come up with their own brands in making soy milk, the faster way. Like in the traditional way, soybeans still need to be soaked in water for a period of time, preferably at night, but should not be less than three hours. When the beans are fully soaked, place the beans in the basket and attach it to the machine head. Add water in the canister, up to the line indicated in the manual. Place the assembly in the canister, secure the locks, plug the machine and then press start. After you have done the entire process, all you have to do is to wait for fifteen minutes and let the machine work for you. While the machine is heating and grinding, you can either rest or prepare other ingredients that you would like to add to your milk. When you hear the beeping sound, it means that the milk is ready. Unplug the machine, unlock it and pour the soya milk in a glass.

No matter what the process you are going to use in making the soy milk, may it be the traditional or the modern way, the most important thing is that we consume it for its nutritional benefits.

About the Author

Making soy milk is fun and easy to do if you use the right soy milk maker for the process. You can visit our website making soy milk and start to make your own soya milk at home today.

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Welcome to the Everyday Dish vegan cooking show! This homemade soy milk is made with ready and available ingredients and tastes great. You can add your favorite flavorings, vanilla, almond or just leave it plain. It’s delicious anyway you serve it. Visit the official website: everydaydish.tv Where you’ll find all of our cooking videos and recipes!
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Continue reading »]]> adverse effects soy milk

Not because I like soy, but because I like soybean industry lies to us, and toxic trade. You should read the book Kaayla T. Daniels’ s whole soy story really understand the history and the harmful effects of soy. The book contains much information about the dangers of soy, real people. Serious health problems caused by heavy consumption of soy incredible. Soy is cheap, very difficult food source of many harmful side effects digest. He lay down, not to soften the truth, so that the waste companies as a healthy food to sell. I know what you think. When soy is as bad as most people think, and that’s the reason?

Firstly, the origin of soybean use, 3000 years ago, China, Japan and Indonesia from poverty and hunger. These soy not serve food before fermentation used techniques.1 soybean rotation with adding nitrogen to the soil.

Eat.

These elders do not eat enough fish and meat. Soy protein or tofu developed as a rehash of the human body. It was found that fermentation of soybean smell better, make more food and medicine can be made in his, and Natto Kinase. Fermentation of soy, which the sound of small quantities. Fermentation of food products continue to be used for storage of food from ancient times to the food and medicine, also known as creating “alchemy” 2

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China has to eat unleavened soybeans, because large quantities of natural toxins or “anti-nutrients and severe stomach discomfort, reduced protein digestion and conditions of the pancreas, including cancer.1 fermented soy can cause is not all good, and large quantities, such as the current level of consumption in the United States, is very harmful to our health. This is due to hypothyroidism in children with precocious puberty, loss of the hormone testosterone and many other health-related problems.2 adopted in U.S. soybean fermented soybeans, genetically modified foods and the harmful nature of the hybrid is not guaranteed. What is even more aggravated problems endless billions of dollars on marketing campaigns to convince us that soy healthy food we eat and the quantity.

Marketing costs money, especially when it needs to be strengthened “research”, but there are many resources available. Soybean producers pay $ 80000000 per year in support of the United Soybean program to the position of soybeans in the market to strengthen and maintain domestic and foreign markets in Armenia to expand, for use on soybeans and soy products. “Private companies such as Archer Daniels Midland also contribute. Money to spend $ 9,000,000 on advertising during the year. AMD, of course, the company that brought us hydrogenated soybean oil, or trans fats. Marketing works. “Sales of soy milk has risen by only two million U.S. dollars in 1980 to more than 300 million U.S. dollars last year. 1

The best strategy is to initially unhealthy products on the market, of course, the demand for healthcare. 1

The claim that soy is “cholesterol” and “reduction of the river” FDA approved after much pressure and “alleged studies” soy industry to be useful for health. Vice versa. Soy only “anti-nutrients that are toxic and carcinogenic people body2

Soy protein (tofu) to the remaining soybean spoogy in precipitation. The sludge is a byproduct of the production of soybean oil is a product of waste and feed until recently. Indeed, animals such as soy and eat only when hungry.

When I started weight training I took a bath vanilla soy protein powder and began to rumble into a chalky tasting cocktails with happy patients. I thought I was a good service to prove, but the little I know, I really slow down muscle to succeed. Scanning through the magazine “muscles”, which allegedly saw the article about the different protein powder supplements on the market today. Article animated figure toy squirrel friendly faces on them, and the names “I”, “whey,” “casein” and “egg”. Whey and soy presented as the best choice for health, cheap and nutritious value. “Now listen, what to say. They lie to you whey and soy proteins in food waste, cleverly disguised as healthy foods and to a large extent, consumers in the U.S. market.

Continue reading »]]> Soy milk nutrition led to the loss of the opportunity it? – Home Soymilk, small appliances – househo

Article by jekky

< BR> With theSmall appliancesAdvances in technology, manyFoodProduction methods are changed. Electric pressure cooker cook porridge, cake pans bake cakes electricity, hot pot withCookerTo heat, milk with a homeSoymilkProduction. However, people still frequently hesitant to do so out of food, can be as safe as traditional practices, What?<BR> Students can not eat soy milk<BR> Is well known that pressure cooker is not only convenient and safe, but also save more helpful antioxidant health component. Soymilk do so? I heard a lot of soy milk contains anti-nutrients, raw milk poisoning may even people. But the soybean milk can be consumed immediately after the fight, it seems that saved the boiling process of milk which can fully remove anti-nutrients it?<BR> Answer this question, we must start from the question: Health and soybean milk which in the end there are elements that are not conducive to health?<BR> Students can not eat milk, mainly two kinds of material are at play: First, lectins, it is a glycoprotein, eating too much may give rise to nausea, vomiting, indigestion or even poisoning; second, trypsin inhibitor, is a protein, it would seriously hamper the body’s digestion and absorption of protein, causing indigestion, severe swelling of the pancreas may occur. These two substances are not removed, can not drink milk. Sufficient heat can destroy the two substances, usually recommended for food safety, health soy milk to boil about 8 minutes.<BR> In addition, soy milk and some substances prevent the absorption of nutrients such as phytic acid, saponins and tannins, which make beans with a touch of astringency. However, they are not the cause of the poisoning, and in many food products are present. These substances are more stable to heat, will not completely remove the boiling, but the content will have a certain decline. However, for most healthy people, cooked in soy milk contain small amounts of these substances cause for concern, because they have certain health effects. For example, phytic acid and tannin with a strong anti-oxidation, saponins have anti-virus, reduce blood fat and blood cholesterol.To keep the loss of nutrition <BR> Soymilk<BR> Second area for concern is the consumer?? Household soybean milk soybean milk, which is anti-nutrient removal system with the traditional milk products are consistent?<BR> Traditional method of manufacturing soy milk is to beans soaked, then ground into a paste, then boil. Because the beans of which contain saponin, easy blistering, without the prior reach 100 have a “false boiling” phenomenon, if less than boiling, will affect the safety of milk.<BR> Soymilk’s strategy is completely different. It is not the first beating to boil, but a start to start heating, while Beans, while beating; repeated several times the process of beating, has been maintained at a higher temperature on. Why do people feel the high temperature Beans Soymilk it? This is because, in order to avoid overflow when boiling milk, soy milk opportunity to control the temperature and water level, so that the heating temperature is always maintained at above 90, 100 the following. Making the whole time up to 18 ~ 20 minutes, a few minutes with the traditional practice of boiling milk, compared Soymilk Although the heating temperature is lower, but longer and more uniform heating, allowing trypsin inhibitor and lectin Su fully inactivated.<BR> Tests showed that the average soybean trypsin inhibitor preservation rate of 13% of domestic milk mechanism of soybean milk, soybean milk by soy milk with a canteen, commercial refrigeration packaged soy milk, and Japanese businessSellOf milk, kept rates at a level. The level of other anti-nutrients are also very close. In other words, domestic soybean milk by heating soy milk to the market average level of drinking is safe.<BR> So, if the milk to heat about whether it would be better? Determined that this approach does make some anti-nutritional substances content continued to decline. If the household soybean milk to boiling water for 10 minutes, then one trypsin inhibitor activity and phytic acid content of about half will continue to decline, while the saponins and tannin content did not change significantly.

About the Author

I am an expert from Frbiz Site, usually analyzes all kind of industries situation, such as b2 spice, expressit software.

Continue reading »]]> Soy Milk Benefits

Article by Laparcom

Lapar.com – Soy milk became popular among many people as a new option in addition to milk cows. milk is easily available and cheap price. Soy milk has a better value than cow’s milk and infant formula. Following exposure to the benefits of milk content.

Protein

The protein contained in soy milk is composed of amino acids in the form of lecithin, arginine, lysine, glycine, niacin, leucine, isoleucine, trionin, tryptophan, fenillalanin. Serves to enhance immunity, repair damaged tissue, maintain body growth.

Carbohydrates, FatsAs a source of energy in the body, as the good fats in the body.

Fibers / FiberVery good to facilitate the digestion of food and disposal.

Vitamin AVitamins are useful to maintain eye health, helps the reproductive process, launch the body’s nervous system is working.

Vitamin B1 and B2Serves to provoke the reactions of the body and vitamin B2 preformance as a pigment in cow’s milk and soy milk.

Vitamin EPreventing skin cancer, preventing skin wrinkles, helps the process of menstruation, prevent impotency, treat kadiovaskular (heart disease), and antioxidants.

MineralAs an addition to the strength of the bone structure of teeth, nails, as well as the immune system against disease.

PolysaccharideServe to control excess sugar levels in the blood.

IsoflavonesAs a miraculous substance milk, to nourish the body more fit never exposed to various diseases.

Good cholesterol (HDL)In the body there is the bad cholesterol that reap the calcification of blood vessels. So HDL or good cholesterol in milk could prevent liming is to fight bad cholesterol.

CalciumFunctioning as forming new bone content, strengthen bones, regulate muscle function, blood meredarkan with normal, control the fatty acids in the intestine.

With this summary of the benefits of milk can hopefully make nutrient-rich as a beverage choice to replace soda, soft drink, or alcohol.

Hopefully Helpful!

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