Soy milk contains more protein than cow’s milk, which produces muscles.
Soy isoflavone contained in soy milk is a type of polyphenol and has the effect like female hormone. It is said that excessive secretion of female hormone can be a cause of breast cancer. Soy isoflavone suppresses excessive action of female hormone and lowers the risk of breast cancer.
In the case of male, lowering the risk of prostate cancer can be expected.
Tofu and other soy products also contain soy isoflavone, but soy milk, which is liquid, has higher digesting and absorbing rates.
Soy milk for cooking
Soy isoflavone decreases at the temperature of more than 95 degrees C (203 degrees F) and soy protein solidifies at the temperature of more than 60 degrees C (140 degrees F). So it is important not to boil soy milk when you use for cooking.
When you cook a soup of soy milk, it is recommended to add Dried Shiitake mushrooms rich in vitamin D and carrots rich in Beta-carotene, which are insufficient in soy milk.
According to a recent research, taking 2 kinds of protein (animal and plant protein) at the same time suppresses the contract of the muscle.
Soy yogurt is a fermented product of soy milk. Fermentation reduces green smell, so soy yogurt is easier to eat for people who doesn’t like soy milk. Fermentation also makes the absorbing rate of minerals and isoflavone higher.