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Soy Milk Allergy

When the immune system has a bad response to the protein in the soy and believes it’s harmful, the body creates antibodies; after this happens whenever the person eats soy from then on; the immune system releases huge amounts of antibodies and histamine.

The body sends this out to protect itself and an allergic reaction is then created.

The reaction may vary from slight to bad such as not being able to breathe and or heart palpitations. Unfortunately, soy milk allergy is not at all uncommon. The chemicals causing the allergic reaction can affect the respiratory system, such as not being able to breathe or the skin, which might be either a rash or hives or just plain itching. The itching might be either slight or severe. The soy milk allergy might cause a slight amount of excess gas or in the worse cases chest pain.

Although most of the reactions are not that severe, not all soy products cause this type of reaction. The fermented soy foods are less inclined and usually cause less of a reaction than whole soybeans, which is what is in the soymilk.

Something in the fermentation process seems to lessen allergic reactions.

Some of the symptoms of the soy milk allergy, which is actually the reaction to the soy in it, are colitis, asthma and diarrhea, which may vary from mild to severe, depending on how bad the reaction to the soy milk was. Itching, hypotension or just a hyper feeling of being ill at ease, headache, vision being not quite as clear as it should be, becoming a little crabby, wheezing, coughing and lethargy would be the most common signs of allergy.

These feelings may gradually disappear in a few hours. On the other hand the reaction might take quite a bit longer to wear off especially if there is a cross reaction to other foods that were eaten at the same time. Because the individual is also allergic to them. If at the first occurrence the soy milk was taken and if the allergic reaction was slight it might not be easy to define it as an allergic reaction at all; such as just a slight headache or a little feeling of being little annoyed but there is no knowledge of what caused the annoyance. If this is repeated every time, soy milk is taken you can about know for sure that it is the soy milk that is causing the disturbance. If you think the good points that soy products have are very worth while and you have an infant in the house and you do not want it to become allergic to soy, they say if you breast feed the baby for the first year of its life it will not become allergic.

Soy is one of the most common allergies in both adults and children; the usual treatment is to just avoid soy. The worse severe food allergy to the soy milk has the medical term of anaphylaxis and would be classified as an emergency, which may require a careful treatment with Epinephrine. Since soy is put in many commercial foods, especially salad dressings if you do have a bad reaction to the soy milk allergy or just soy in general I would suggest reading food labels to avoid it completely.

Soy Milk Cream

February 22nd, 2009 by Homer Liao | No Comments | Filed in Nutrition and health
Soy milk cream can be used in place of cow’s milk most of the time. It does not matter if it is plain or flavored it makes a refreshing wholesome drink. Put it on your cereal. Use your soy milk cream to cream your food and soups, it’s both cholesterol free and low fat.

It makes delicious shakes of all kinds, smoothies and ice cream. Use it in place of evaporated milk for custards and custard pies. You can buy recipe books. One on shakes and smoothies has some really special combinations. Then there are waffles, muffins and pancakes for breakfast. Beautiful luscious soups and salad dressings, Chowders, cookies made from soy milk cream and snack bars. What you can do with it seems endless.

Soy milk cream is a rich creamy milk made up of whole soybeans, you can make it yourself if you want to try it. There is a special grinder sold to extract the milk from the cooked beans. Like anything else, it’s easier to just buy it. They have more concentrated products that have a better flavor then the retail products sold in grocery stores. These can be bought online. Because of the high concentration there is a much higher amount of is flavones. Soy milk cream is usually sold in quart and smaller sizes without refrigeration but it should be refrigerated after opening. Larger sizes are sold refrigerated. Unopened packages can be stored for months. Because so many people have become weight conscious they are now selling soy milk cream like products with reduced fat. The main drawback to this product is an allergy to it so if you serve it or intend to use in food for guests it might be wise to inquire first if anyone has allergies.

Very good recipes can be found by doing a search on the internet. Soy products have only become popular in the United States in the last few years but the interest is growing.

Soy milk cream is a very good source of protein, iron and B-vitamins. Some brands have added vitamins and minerals. All of the soy products are low in saturated fats. Soy protein has been found to raise the thyroid hormone output, which would be helpful in losing weight. One of the best advantages of soy is that it prevents heart trouble, promotes good bones and helps prevent cancer. It reduces cholesterol and triglycerides.

The healthy heart claim can be found on several soy product labels. Soy is high in calcium, has magnesium and boron in it all good for bones. It has been found that soy intake can make the risk of fractures lower. Soy is the only vegetable source high in protein and rich in all the essential amino acids, the omega 3 fatty acids and fiber. This is a very good product for vegetarians.

Since soy and soy milk cream is so popular this can be bought in grocery stores, health food stores, drug stores, online and a variety of places.

Soy Nutrition

The nutritional characteristics of soy and soy products were first discovered in Asia thousands of years ago. In the early 1900’s soy became a supplement in children’s formula. By the end of the First World War, the manufacturing of soy food products began to grow. But the soy revolution did not really take off in Western culture until the late twentieth century when studies were performed on soy nutrition and its health benefits.

Soy products are now used and consumed to prevent and treat cancer, diabetes, heart disease and cholesterol, menopause, obesity, and osteoporosis. Soy has also become an alternative to dairy products for those suffering from lactose intolerance.

The Asian population has a lower density of people afflicted with cancers such as breast, colon and prostate cancer. Studies have shown that the nutritional health benefits of soy reduce and combat cancerous cells. Research performed on lab animals showed that the soy isoflavone, genistein, suppressed the growth and stimulation of cancer cells known to cause breast cancer.

Soy nutrition studies on both humans and animals indicate that the nutritional values of soy gained from consuming soy products from an early age may inhibit the acquisition of breast, colon and prostrate cancers.

The nutritional values of soy have been found to positively affect the glucose and insulin levels in diabetic patients and those suffering from diabetes related obesity. Soy is known to regulate the breakdown and storage of carbohydrates which are essentially converted into sugar in the body. By breaking down carbohydrates more effectively, less is stored in the body as fat and instead, the carbohydrates are metabolized in the body for energy.

One of the nutritional aspects of soy is that it is a high level protein. When ingested, proteins are used to build muscle and burn fat. Proteins that are not used are evacuated by the body. Soy protein has a lower fat density than say, casein or milk protein.

Soy and Isoflavones

What are isoflavones? Isoflavones are plant hormones that are similar to estrogen produced in the body. When consumed, isoflavones mimic the estrogen naturally produced in the body to provide a balance. When estrogen levels are low, for instance during menopause, isoflavones work to increase the level. On the converse, when estrogen levels are high, isoflavones work to lower the levels and keep the body’s estrogen level in balance.

Isoflavones are a naturally occurring phytoestrogen found predominately in soybeans and other legumes. Soybeans, however, contain the highest level of isoflavones with dense compositions of Genistein and Daidzein. The soybean is noted to be a complete protein. This is because it contains approximately thirty-six percent protein, eighteen percent fat, thirty percent carbohydrates, and isoflavones. Soy and soy products have been widely consumed in Asia for their health and nutritional benefits for thousands of years. Soy was recently introduced into Western culture in the early twentieth century. Since its introduction, Westerners have welcomed the benefits of soy and isoflavones.

Soy and soy isoflavones are used to prevent and treat many maladies common to both men and women. Soy and isoflavones are used to treat menopause and osteoporosis. Individuals who consume soy and isoflavones have a lesser chance of acquiring breast cancer, prostate cancer, colon cancer, and heart disease. Residents of Asian countries where soy isoflavones are consumed on an average of fifty to one hundred milligrams per day see fewer cases of breast, colon and prostate cancer. Because Japanese and Chinese women consume soy products and soy isoflavones, their menopausal symptoms are less problematic that Western women’s symptoms. Research shows that the isoflavones found in soy make up about three-fourths of the protective qualities of soy.

 

Soy and Estrogen

The nutritional characteristics of soy and soy products were first discovered in Asia thousands of years ago. In the early 1900’s soy became a supplement in children’s formula. By the end of the First World War, the manufacturing of soy food products began to grow. But the soy revolution did not really take off in Western culture until the late twentieth century when studies were performed on soy nutrition and its health benefits.

Because soy milk is made from soy beans, or legumes, soy milk has a higher level of protein and fiber than regular cow’s milk. The most widely beneficial aspect of soy is its composition of isoflavones.

What are isoflavones? Isoflavones are plant hormones that are similar to estrogen produced in the body. When consumed, isoflavones mimic the estrogen naturally produced in the body to provide a balance. When estrogen levels are low, for instance during menopause, isoflavones work to increase the level. On the converse, when estrogen levels are high, isoflavones work to lower the levels and keep the body’s estrogen level in balance.

Isoflavones are a naturally occurring phytoestrogen found predominately in soybeans and other legumes. Soybeans, however, contain the highest level of isoflavones with dense compositions of Genistein and Daidzein. The soybean is noted to be a complete protein.

This is because it contains approximately thirty-six percent protein, eighteen percent fat, thirty percent carbohydrates, and isoflavones. Soy and soy products have been widely consumed in Asia for their health and nutritional benefits for thousands of years. Soy was recently introduced into Western culture in the early twentieth century. Since its introduction, Westerners have welcomed the benefits of soy and isoflavones.

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