Soya(translated from Chinese - "big bean") has been known to the population of our large planet for more than 6000 years. She can argue even with rice in antiquity.

Today, soy is experiencing a rebirth: there is a real soy boom in the world - whether we like it or not!

Once in medieval Japan, Europeans were surprised - from what do the locals, who do not know either milk or butter, make their unusually delicious dairy products? It turns out that from ordinary beans - large (up to 6 cm long), hard enough and containing 3 seeds under their skins at once).

Benefits of soy

■ In terms of protein composition and a set of amino acids, soy is a vegetable analogue of animal food. It contains 20 essential amino acids, vitamins A, B, P, K, E, potassium, calcium, magnesium, iron, boron.

■ Due to its high content of highly absorbable calcium and boron, soy strengthens bones.

■ It does not contain cholesterol and lactose - so soy products are indispensable in the diets of people suffering from allergies to animal proteins, milk, obesity and diabetes. In addition, soy is able to remove cholesterol from the body.

■ Soy is an ideal product for a vegetarian. Soy is not able to completely replace meat, but it is easy to rid the body of protein starvation.

■ Low calorie soy is easily absorbed by the body and is included in many diets.

■ Soybean oil contains components similar to fish oils, as well as lecithin and choline. These substances are involved in the restoration of brain cells and nervous tissue.

■ Soy products reduce the risk of heart disease - a fact confirmed by clinical studies.

Soy - good or bad?

Perhaps there are few products that have so many supporters and opponents. The debate about the benefits and harms of soy does not cease to this day.

The presence of unique proteins, almost identical to animal proteins, the absence of cholesterol and lactose - all these voices are "for" the use of soy in the diet of not only adults, but also children. And hypoallergenic soybean oil instead of the usual vegetable and olive oil will be even more beneficial for children.

At the same time, it is impossible to make up your daily diet only from soy products.

These products are useful precisely as a supplement or alternative to traditional ones.

Many manufacturers believe that soy enhances nutritional value product. So, "vegetable protein" is part of a lot of sausages, dumplings, dairy products. But in fact, it is better to consume soy not in sausage, but in its natural form: cheese, milk, sprouts.

soy products

Soy has a very wide range of flavors. What is not produced from it - from "cocoa powder" to spicy-salty and spicy products, such as, for example, soy sauce.

	Soy milk Soy milk- a sweetish drink, in appearance it resembles cow's milk, but more transparent. It is also found in the form of a cream-colored powder, with a pleasant nutty smell. Powdered soy milk is characterized by high dietary properties. It is obtained at a facility called "soy cow" by crushing, boiling and pressing soybeans. Soy milk is rich in protein, B vitamins and minerals, perfectly absorbed and recommended for ulcers and gastritis. Cream, kefir, yogurt, sour cream and soy cheese are also produced from soy milk. I like the taste of this milk more than usual. In terms of nutritional value, it practically corresponds to cow's milk 1.5-2% fat.
Soybean oil Russian-made oil- dark amber, with a specific nutty flavor and aroma. Imported - refined, tasteless and odorless. Soybean oil is made from pressed soybean seeds. Soybean oil is good for cooking, but you can also use it for dressing salads. It contains a lot of fatty acids in particular, linoleic, which is not synthesized in the body and comes exclusively with food. These acids help to solve problems with the kidneys, nervous system, metabolism, weakened immunity. It also contains vitamins and microelements: E, C, Ca, Na, Mg, K, R salts.
	Soy meat Soy meat in shape and texture it resembles minced meat, goulash, schnitzel or chops. They do it like this: defatted soy flour is pressed until the fibers change structure. The meat is sold dry, so before cooking it must be boiled in well-salted water and rinsed. By itself Soy meat does not have a pronounced taste, but in combination with other products, it is transformed. Fry it with tomatoes - you get the taste of real beef, with carrots - the taste of mushrooms. Soy meat is digested much easier than usual and does not lead to fullness.
soy cheese tofu soy cheese tofu made like regular cheese - isolating protein and pressing - from milk, only from soy. It really resembles cheese, only odorless, fresh, white color. Tofu cheese is low in fat and carbohydrates, so it is quickly digested. It makes delicious sandwiches, tofu cheese is added to salads, snacks, main courses, used in cooking - in general, like regular cream cheese.
	Soy sauce Soy sauce It is an excellent seasoning for a variety of unleavened dishes. The method of preparing soy sauce is very interesting: spores of special microorganisms mixed with salt water are added to a mixture of fried soybeans and wheat, which are infused for a whole year, and sometimes two. Chinese soy sauce dark and very salty japanese soy sauce- lighter and sweeter. And in both there are many microelements - magnesium, copper, iron, phosphorus, manganese. However, people with high pressure This sauce is best avoided.
soy mayonnaise Mayonnaise based on vegetable protein soy has dietary properties. This mayonnaise contains soy milk powder and no egg powder: it is these factors that make this product much tastier and healthier.
	soy okara soy okara- this gruel from soybeans, which remains after cooking tofu and looks like millet porridge. But in fact - it is a protein concentrate and dietary fiber diet. Okara is useful for lowering blood pressure, recommended for diseases of the stomach and liver. It can be added to regular cutlets, pancakes and pancakes.
Soy sprouts: soy germinated Soybeans themselves do not contain vitamin C, but their sprouts do. These sprouts can be cooked as a side dish, added to salads and soups. First, they must be doused with boiling water. Sold in grocery hypermarkets.
	soy nuts Natural soybeans fried in vegetable oil. Contains proteins, carbohydrates, minerals and vitamins.
soy flour Soy flour is used confectionery and baking industry for the production of sweets, cookies, gingerbread, biscuits, wafers, creams. And also for the production of mayonnaise, sauces and seasonings.

Soy - contraindications

And for some people, soy products from soy may be contraindicated. So, the proteins contained in soy can cause allergic reactions, especially in children under 2-3 years old. In addition, the active substances that it is so rich in can cause hormonal changes, negatively affect the endocrine system, and the function of the thyroid gland.

Soy products should not be consumed by pregnant women. These beans contain the hormones isoflavones (their other name is phytoestrogens), an excess of which in female body unwanted.

Harm of soy

It is important that soybeans are natural and not modified.. Soy can be transgenic, that is, genetically modified (in this case, by law, the labeling of the product must contain this information).

Low quality soybeans grown in environmentally disadvantaged areas, can harm the body. The fact is that soybeans have a very developed property to absorb all kinds of harmful substances from the soil: lead, mercury and other elements of the periodic table that are unnecessary for the human body.

Russian soybean producers

The leader in the production of soy is the company "Soy Products" known for producing environmentally friendly products.

15 enterprises for the production and processing of soybeans united in a single association successfully operate in the Krasnodar Territory "Assoya". Powdered milk, flour, dairy products, which are produced at the enterprises of this plant, are developed from environmentally friendly soybeans using new technologies and modern equipment.

Among the leading companies in this industry, one can name the Moscow group of companies "Technomol", firm "Inter-Soya", which produces products under the trademark "Soyka", the company "Protein" (trademark "Bob and Soy"), as well as the St. Petersburg company "Lotta".

Soy - recipes

There are many recipes that use soy as an ingredient. We will present you the most useful ones.

Salad of beans and soy sprouts

Ingredients:

200 g soy sprouts, 100 g soybeans, 2 onions, 3 boiled eggs, 1 can of squid, pepper, salt to taste, olive oil, vinegar.

Cooking:

Soak soybeans overnight cold water, then boil in salt water, drain in a colander, cool. Soak the soybean sprouts briefly, drain the water, and sprinkle the sprouts with salt. Chop the rest of the ingredients and season with oil and vinegar.

Bean soup with tofu

Take 450 g tofu, 2 table spoons vegetable oil, 1 green pepper, 1 onion, 2 cloves of garlic, 1.5 table, spoons of red pepper (ground), 1 tsp. a spoonful of cumin, 1 tsp. a spoonful of salt, 3 cans of canned beans, 3 cups of water.

Tofu chop the pepper and onion into small cubes, chop the garlic.

Lightly sauté the vegetables in a large soup pot. When they become soft, add tofu.

Continuing to fry, pepper, salt and add cumin. When the vegetables are ready, put the beans in a saucepan and cover with water. Boil the soup for no more than 5 minutes.

Bon Appetit!

Soy milk - vegetable milk, made from soybeans. East Asia is considered the birthplace of soy milk. Just like other types vegetable milk(rice, oat, almond), used in cooking is identical to cow. Tofu, soy yogurt, and other drinks (such as milkshakes) are made from soy milk.

For the production of soy milk, soybeans are puréed before soaking for several hours. The resulting mass is boiled, filtered and cooled.

It can be produced at home, including with the help of special kitchen appliances for the production of vegetable milk.

IN industrial production soy milk soaked soybeans are pureed in the water in which they were soaked, then the mass is squeezed out, and the liquid is heated for a short time to a temperature of 135-150°C.

Soy milk is excellent full fat milk made from soybeans. With a unique nutty taste and rich nutrients, soy milk can be used in the production of various foods.

Soy milk is fortified with minerals and is an excellent source of high quality proteins, vitamins B and D, iron, calcium and magnesium.

Soy milk is lactose free. Soy milk is an excellent substitute for cow's milk for those people who suffer from allergies, which is why it is recommended as an alternative product in the diet of children and adults.

Soy milk powder is biologically saturated important elements, does not contain toxic and anti-nutritional substances. This product contains all essential amino acids and has good organoleptic characteristics. Soy milk powder is easily absorbed by the body and has high dietary properties. It is recommended to include it in the diet for gastritis and stomach ulcers, peritoneal irritation, gastric hypersecretion, acute and chronic infectious diseases, diabetes, etc.

How to make soy milk at home?

Where to get soy milk? It's easier to buy. But you can also make it at home. To do this, you need to take dry soybeans, better food, they have more protein and less fat. Soak for 12 hours, grind, the finer the better. The product obtained in this way is called soybean paste, and has independent use. Pour soy paste with water and cook for at least 30 minutes. Separate the liquid from the insoluble precipitate using gauze (or a press, if available). The liquid component is soy milk, the insoluble residue is called okara, and is also eaten. Waste-free production! As we can see, the process of obtaining soy milk is quite laborious (due to milk) and since ancient times in Asian countries there have been small shops specializing in its production.

If you want to get soy milk in properties close to cow's (2.2-2.7% protein and 1.5-2.0% fat), then you need to take 1 kg of soy and 8 liters of water, part of which will go to the lock (the weight of the beans will increase by 2-2.5 times), the rest is for cooking. As a result, you will get approximately 7 liters of milk. It is stored and used by analogy with a cow. The color of such milk is slightly creamy, the taste is with a slight nutty flavor (in English-speaking countries, this flavor is called oatmeal). Does not contain cholesterol or lactose.

Bean curd is made from soybeans. To prepare soybean curd, soybeans are soaked, then rubbed and the resulting slurry is squeezed through a cloth. The squeezed soy milk is boiled and, adding vinegar to it, let it curdle. The resulting curd mass is squeezed, pressed and cut into pieces.

DRAFT SOYA MILK is a rich, pleasant-tasting, sweetish drink, similar to ordinary milk or cream, white-cream in color with a slight pleasant smell. A drink is obtained from soaked, crushed and steamed soybeans. It can be obtained by adding water to whole full fat soy flour.. In terms of nutritional value, it practically corresponds to cow's milk with a 1.5-2% fat content, however, it is characteristic that it does not contain lactose, therefore it can be used in feeding children with lactose intolerance. An ideal substitute for cow's milk, especially in the nutrition of young children, as well as diathesis, food allergies to dairy products of animal origin. Soy milk is well absorbed by the body, has high dietary properties. It is recommended for gastric ulcer, gastric hypersecretion. Unfortified soy milk is high in protein, B vitamins, and minerals, but contains less calcium and B vitamins than cow's milk. Soy milk is a good source of isoflavones.

Soy milk contains valuable soy protein (about 35%), which contains all eight essential amino acids, as well as minerals. Many varieties are additionally fortified with calcium and vitamin B12, which are also found in cow's milk.

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Healthy low-fat, low-calorie milk? Yes, there is such a thing - vegetable. We will tell you about its types, properties, help you choose the right one and give recipes for cooking at home.

What is plant milk

This is the name of a drink made from herbal ingredients in appearance and taste reminiscent of our usual milk.

Since, according to the regulations, only a product of animal origin can be called “milk”, although in the recipe it sounds - almond milk, in the store on the price tag it will be written - almond drink. By the way, there is also World Plant-Based Milk Day - August 22.

Who prefers plant-based milk and why?

Plant-based milk comes to the rescue when regular milk is not suitable for one reason or another. For example, people who:

• Do not consume products of animal origin: permanently - vegans, raw foodists, or temporarily - during fasting.
• Forced to give up regular milk for health reasons, doctor's recommendations.
• Dissatisfied with the ethics of ordinary milk production - the conditions of the cows, the additives and antibiotics they receive. All this is reflected in the quality and nutritional value of milk.

In addition, vegetable milk diversifies the life of gourmets, lovers of experimenting with new ingredients and new tastes. And for chefs - it helps to convey the local flavor. Coconut milk is characteristic of Thai cuisine, while poppy milk is a common ingredient in Russian cuisine.

What plant milk is not made of!

That's where the scope for creativity! Different types cereals, seeds and nuts. Take note - the sources are simple and accessible:

From nuts: almond, cedar, coconut, cashew, pistachio, macadamia, Brazil nuts, walnuts, pecans, chestnuts and hazelnuts.

From grains and legumes: rice (from white, brown and wild), soy, oatmeal, buckwheat, pea, spelled, barley, millet, quinoa, peanuts, teff, amaranth, etc.

From seeds: poppy, sesame, hemp, chia seeds, sunflower and pumpkin seeds.

Benefits and contraindications of vegetable milk

Common to all species

Plant milk of each type has its own flavor, referring us to the original product. To balance the taste, spices are added - cinnamon, vanilla, a little sea salt, sweeteners.

We recommend consuming vegetable milk within reasonable limits and alternating its types. Thanks to the rotation, the menu will be varied in terms of vitamins, macro- and microelements. It's easier and more enjoyable than calculating the benefits of each type of milk.

Plant milk, unlike animal milk, does not contain:

Lactose (milk sugar) Some people lack the enzyme needed to break it down, which causes dairy intolerance.

Casein (beta casein A1)- it is present in the milk of most breeds of cows. It is A1 beta-casein that scientists and doctors are increasingly calling the true cause of milk intolerance. A1 beta-casein has been shown to be cleaved into gastrointestinal tract with the release of the peptide beta-casomorphin-7 (BCM7), which has opioid properties and can cause inflammatory processes in organism.

Cholesterol- People with metabolic disorders are not recommended to consume dairy products.

Undesirable consequences from the use of vegetable milk are most often associated with allergic reactions to the substrate from which it is made - oats, nuts, soy, legumes and additives used by manufacturers: flavors, emulsifiers, vegetable oil.

About different types

Soy milk

Soy milk contains potassium and magnesium, calcium, proteins and fatty acids. It helps lower cholesterol levels, improve blood circulation and heal wounds.

A distinctive feature of soy milk is the presence of isoflavone in it - a natural substance that belongs to the group of phytoestrogens. Phytoestrogens are similar in structure to human estrogens, but are less active.

The presence of isoflavone, on the one hand, helps women cope with premenstrual syndrome, on the other hand, makes soy milk an undesirable product for pregnant and lactating women.

However, when properly produced, the amount of isoflavone in soy milk is so low that you need to drink tens of liters daily for any changes to occur.

oat milk

Oat milk is rich in B vitamins, contains calcium, phosphorus, iron, and antioxidants.

Thanks to its high fiber content, oat milk strengthens the digestive system and makes you feel full. And the beta-glucan included in it helps to reduce the level of cholesterol and bile acids in the intestines.

Oat milk normalizes metabolism and has a low calorie content, so it is ideal for those who want to lose weight or not gain extra pounds.

Oat milk is highly likely to contain gluten. In case of its absence, there is a special mark on the package. And oat milk is not suitable for diabetics.

rice milk

Rice milk contains fiber, vitamins B3, B6, iron, copper and magnesium. Such milk will be useful for insomnia, stress, chronic fatigue, to improve the condition of the skin and the digestive system.

Some manufacturers additionally saturate the finished product with vitamins A, D, B12 and calcium.

Rice does not contain gluten, so rice milk is suitable for people with intolerance to this protein. The calorie content of rice milk is approximately 52 kcal per 100 g.

IN Lately write about the content of arsenic in rice. Accurate data on varieties, places of growth, and so on are not given, but scientists do not recommend the use of rice milk for feeding babies and children. For adults, drinking rice milk is safe.

Coconut milk

Coconut milk has a low calorie content and can be quickly absorbed by the body. It's just a treasure useful substances.

It contains 24 amino acids, Omega-3, 6, 9 polyunsaturated acids, B, A, C, PP, K, E vitamins, mono- and disaccharides, copper, sodium, selenium, calcium, phosphorus, iron, magnesium, zinc , manganese, essential oils, fatty acids (palmitic, lauric, capric, stearic).

Due to this rich composition, the use of coconut milk has a beneficial effect on the cardiovascular and gastrointestinal systems, stabilizes hemoglobin levels, glucose and cholesterol levels in the blood, improves brain function and accelerates muscle mass gain.

Almond milk

Almond milk contains calcium, phosphorus, manganese, zinc, copper, potassium, and magnesium. Vitamins A, E, C, B1-B9. For example, 200 ml of almond milk will provide the daily requirement of vitamin E. Therefore, such milk is useful for nervous system, muscles, skin.

In addition, almond milk contains a sufficient amount of omega-3, omega-6, omega-9 fatty acids, which help in the functioning of the cardiovascular system. Calorie content - approximately 51 kcal per 100 gr.

How is plant based milk obtained?

Consider the production using the example of almond and soy milk:

Almond milk

1. Whole nuts are soaked and washed.
2. Then they are crushed in a cold way to a homogeneous mass. It is important to avoid heating during grinding to prevent the destruction of nutrients and oxidation of fats.
3. After that, filtration in machines begins, like a "French press" through a fine mesh, which separates the particles of nuts, while preserving the fibers / fiber. Thus, almond milk is thick and rich. The main task, the solution of which took technologists years, is to preserve proteins, fats and nutrients in almond milk after filtration.
4. And finally, the final stage is aseptic bottling, which allows maintaining freshness and quality throughout the entire shelf life.

Soy milk

1. Soy milk is obtained by extracting all the beneficial properties of soybeans into water. Soaked soybeans are crushed with water in special mills and filtered.
2. The remaining cake, which is called okara, resembles a thick porridge. It is nutritious and healthy, but requires additional cooking.
3. The filtered liquid is boiled and packaged, sometimes heat treatment occurs after packaging.
4. High temperature neutralizes undesirable enzymes and specific taste in soy milk. Before packaging, it is possible to add flavoring additives.

What can be found in stores

For many years, plant-based milk was exotic - it is easier to cook at home than to buy in stores. First, imported brands appeared on sale.

The most famous to this day remains Alpro from Belgium. They have in the line soy milk with different flavors, almond, hazelnut, cashew, coconut, oat and rice. There is also a line of vegetable yoghurts, desserts and cream.

The shops also offer:

Isola bio- milk from rice, oats, spelled, barley, millet, sorghum, almonds and soy.

Scotty- Rice milk in various combinations (chocolate, vitamin supplemented), including brown rice, quinoa and oat milk.

Foco and Aroy-D- coconut milk and cream.

From domestic, until recently, it was possible to buy only soy milk. The most famous manufacturer company " Soymik"(previous name "Soiko"). They produce two types - natural without additives and vanilla.

Now three more domestic brands of vegetable milk have appeared on the shelves - Bite, Ne Moloko and Flora.

Bite from BioFoodLab - almond, rice with coconut, oatmeal, soy and soy with vanilla. The peculiarity of the line is that it does not contain sugar and a bright design that continues the series of bars.

Ne moloko from "Gardens of Pridonya" - three types of oat milk: classic, light and chocolate. Please note that rapeseed oil is present in the composition. It contains more omega-6 than the body needs, which can cause inflammation. At the same time, it is a cheap ingredient, and perhaps it is the reason for the low price of the product.

"Flora"- the company produces rice, soy and oat milk, under a contract in Spain. Contains no sugar, contains refined deodorized sunflower oil.

How to choose right

1. Read the ingredients on the label carefully.
2. If there is sugar in any form, it may be worth looking at another product.
3. A bio/organic certification would be a plus.
4. The presence of salt, sunflower oil, preservatives is rather a minus. The simpler the composition, the better.
5. Lecithin do not be afraid, it is good for the liver, brain and nervous system.
6. Gluten-free options - free of wheat, rye and barley, preferred.

How to do it yourself

Try making plant based milk. We give three recipes: oatmeal, almond, coconut.

Useful advice: By changing the ratio of water to the dry part, we get a consistency from light "milk" to rich "cream".

"Animated" milk from sprouted oats:

Ingredients:

• Sprouted oats (soak naked oats for several hours, and then leave to germinate in a container from 12 to 36 hours) - 1/4 cup;
• Water - 4 glasses.

Cooking:

1. We wash the oats.

2. Mix all the ingredients and load into a blender, grind at high speed for 2-3 minutes.

3. We filter in any convenient way.

Almond milk, chef version:

Ingredients:

• Unroasted almonds, pre-soaked for 6-10 hours, washed - 1 cup;
• Coconut flakes - optional;
• Cinnamon stick (or replace ground) - 1/2;
• Water - 5 glasses;
• Finely ground sea salt - a pinch;
• Sweetener (stevioside, honey, Toba syrup, agave syrup, etc.) - to taste;
• Unrefined linseed or cedar oil - 1 tbsp. l.

Cooking:

1. Beat all the ingredients in a blender.

2. Strain through cheesecloth or a tight mesh or a special bag for nut milk.

3. Before use, store in the refrigerator.

Simplified version: Whisk almonds and water.

Coconut milk, the "from scratch" version and the simple one.

Ingredients:

• Big mature coconut.

Cooking:

1. Remove the fiber from the coconut, wash it.

2. We find recessed eyes on it and pierce it with a gimlet.

3. Through the resulting holes, pour the coconut water into a bowl.

4. We break the coconut into parts and clean each of them from the shell and from the inner brown crust.

5. Rub the peeled white pulp of coconut on a fine grater or chop in a food processor.

6. Put it in a bowl with coconut water, pour warm water (so that it covers all the pulp) and leave for several hours so that the water is saturated with the aroma and taste of coconut.

7. Strain through cheesecloth (you can use a special bag for nut milk).

8. When all the liquid has drained, twist the fabric and wring it out properly to use coconut milk to the last drop.

Simplified version: We beat the chips with water in a blender. We filter. Now we have two great foods at once: coconut milk and defatted coconut flakes!

We tend to associate milk and dairy products with animals, mostly cows. However, most of the inhabitants of our planet consume daily dairy products made from various plant seeds. In India, Korea, China and in various hot countries, milk is obtained from plants - oilseeds, palm and coconut juices, but still mainly from soybeans.

Milk is presented as an emulsion of proteins and fats, which contains salt and sugar. It can easily be prepared from any seeds that contain fat and protein with the appropriate addition of the required amount of salt and sugar. Naturally, the most suitable raw materials for obtaining such milk will be those seeds that are rich in proteins and fats. In medicine, almond milk is widely known and has long been used. Legume seeds contain the largest number protein, among these seeds soybean seeds are noted. In China, where most of the land is devoted to soybeans, almost all dairy products are made from these seeds. And among other things, a huge number of a wide variety of dishes can be prepared from soybeans.

In the vastness of our country, soybean culture is distributed primarily as an oilseed or fodder plant, as well as for the manufacture of various dairy products (butter, cream, sour cream, curdled milk, cottage cheese).

Soy milk can also be prepared at home. To do this, soybean seeds are passed through a meat grinder, after mixing with warm water (water is added tenfold in relation to the weight of the seeds). The resulting mixture is heated at low heat for half an hour. The milk is then pressed through a sieve (made of cheesecloth or similar), then seasoned with salt (one gram per liter) and sugar (ten grams per liter). At the same time, a slight aftertaste of legumes is removed by boiling milk. The milk obtained in this way is not much different from cow's milk.

Similar products can be obtained from such milk as from cow's milk. It can be defended and get cream, sour cream. Soy milk can turn sour, so you can get varenets and yogurt, as well as cottage cheese. A wide variety of cheeses are prepared from the resulting cottage cheese, mainly common in China.

Of course, such milk cannot fully replace cow's milk, however, if we take into account the yield of soybeans (up to 40 centners per hectare), as well as the cheapness and ease of preparation of soy milk, then it becomes clear what a competitor soy can be for dairy farming.

Of course, plant-based dairy products can be made from more than just soy. Various seeds that contain oil can be raw materials for vegetable milk, and differ in protein content. Thus, plant milk is extracted from different nuts, sunflower, poppy, peanut, sesame.

With regard to soy, it is worth noting that it enters our daily diet in various ways: it is used to produce dietary flour containing a large number of squirrel; from confectionery, as oil is extracted from soybeans. In some cases, roasted soy is mixed into coffee. It is enough that in such a mixture there is only five percent of real coffee and it becomes difficult to distinguish it from natural coffee. Cottage cheese from soy milk is widely used for the preparation of plastics and casein.

Without a doubt, milk and its derivatives are a necessary part of the diet of adults and children. But with the spread of vegetarianism, the return of traditional fasts, and frequent allergies, the use of an animal product is not always possible. Modern world offers a plant-based substitute - soy milk. There are different opinions about the benefits and harms of this substance, which we will try to understand.

Properties of unusual milk

The drink, obtained from the beans of the plant of the same name, has several common qualities with a cow or goat counterpart. It is a white liquid with a sweetish taste and a slight odor and a tendency to sour (it is stored for up to 7 days in the refrigerator).

The use in cooking is again similar - the production of kefir, cheese, cottage cheese from a vegetable drink, which is common for Asian cuisine, is now familiar in our country.

sprouts

The composition of soy milk is rich in useful trace elements (magnesium, sodium, but calcium is found only with artificial enrichment) and vitamins (E, group B, PP), fatty acids, lipids, phytoestrogens. In addition, 35% of the liquid is occupied by proteins, which include 8 essential amino acids for the body. The fat content of the product is 1.5–2 times less than that of the cow equivalent, and the calorie content is only 37 kcal, so it is optimal when trying to lose weight.

“Multiple animal studies have shown the anti-cancer effect of soy and soy products. Data from human studies have shown mixed results, but strongly support the protective properties of non-fermented soy products such as soy milk and tofu,” says the book Cancer Boycott. Protect yourself and your loved ones! Advice from an oncologist from the UK” Helena Arins.

Soya bean milk

Due to the unique set of compounds and the absence of some animal substances (a negligible amount of gluten, lactose, cholesterol), the drink is useful for the following diseases:

• stomach ulcer;
• diabetes;
• cholecystitis;
• intolerance to gluten or lactose;
• atherosclerosis;
• hypertension.

Tofu

Read about the benefits and dangers of black cumin at.

Precautionary measures

Despite the successful experience of using a soy analogue, disputes about its harm do not stop. Phytic acid, which is part of the composition, reduces the percentage of minerals absorbed by the body, including calcium. An excess of phytoestrogens (but it is precisely the abundance of these compounds) can adversely affect the endocrine system, reduce the ability to conceive in women and sperm concentration in men.

The occurrence of an allergy to a plant product is not excluded. Finally, there is some danger in the possibility of obtaining liquids saturated with GMOs, so it is better to purchase packaging with the appropriate label.

The soy product can be produced both in the form of a whole drink and in the form of a powder. Their qualities (both benefits and harms) are identical, but milk powder can be stored much longer. To use it, it is enough to dilute it in water.

For women during breastfeeding the drink can become an alternative to an animal product, which is especially important if the baby has an allergy or lactose intolerance. Feeding a young child is possible only with special mixtures based on soy milk, but the doctor must correlate their need, potential benefit or harm in each case.

Flour

How to cook at home

The production of soy drink is mastered today all over the world. It is considered traditional in China and Japan. In our country, the development of this industry began in the 30s of the last century, but to this day it has not reached the world level.

At modern enterprises producing drinks from soy, the process is as automated as possible. The installation that performs the basic manipulations is symbolically called "soy cow".

Fortunately, you can prepare an analogue of an industrial product at home, armed with a simple recipe:

• beans (about a glass) are soaked overnight in a liter of cold water;
• strained fruits are ground in a blender, gradually adding the remaining liquid to them;
• the white mass is boiled over low heat for about 10-15 minutes;
• it remains to strain through cheesecloth and add vanilla if desired.

There is another way to make milk, but not from beans, but from soy flour. You can make a drink in about 30-40 minutes without prior preparation. You will need 3 cups of water and 1 cup of powder:

• pour flour into boiling water, stirring constantly;
• cook over low heat for 20 minutes;
• strain and after cooling put in the refrigerator.

One of the old-timers and recognized leaders in the production of natural herbal drinks is the Belgian company Alpro. It offers several types of soy milk, including Original, Bio, and a sugar-free option. The price of one liter is about 250–270 rubles.

Easy to prepare, easy to apply

Application in everyday life

In the kitchen, a drink made from beans can serve in the same way as milk, which is familiar to everyone. The approximate dose for an adult is about 1 glass per day, whether it is just a liquid or liquid-based dishes.

Most often, dairy products are used to make cereals. The methods of cooking any cereals on a soy analogue do not differ from traditional ones. At the same time, the breakfast will acquire all the favorable properties of the new components.

By analogy with a livestock product, vegetable milk is used in the creation of unusual sauces, lean mayonnaise, soups and even pancakes.

Many people cannot start their day without coffee. You can replace heavy cream with soy milk without losing the taste. Such a drink will retain the benefits of tonic properties without harming the figure, since the calorie content of one cup will become incredibly low.

Served coffee with citrus fruits

Today, gastronomic experiments know no boundaries. We are starting to use products that are traditional in other countries, but not found in our latitudes. This is what happened with soy milk, its unique qualities and vegetable origin made the white liquid useful and appropriate for the Russian family.