Archive for the ‘Soybean Milk’ Category
Lactose Intolerance
Milk is a staple in any diet because it provides us with calcium that your body needs. But there are people who cannot consume lactose, because your body rejects it. For them and for people to cow’s milk do not like, there are other varieties of milk, but vegetables. Thus we find in the market with soy milk, almond, rice or oats. On the other hand, there is cow’s milk and the manufacturers have removed the lactose. Lactose intolerance is more common than it seems. People who have suffered pain or cramps, gas or bloating after eating food containing lactose.
Lactose intolerance have varying degrees for different people, so maybe with a small amount you feel symptoms or who require at least two glasses to feel it. Similarly there is, as we have said, a variety of plant products that can replace it.
Soy milk is the most common and is also offered in the form of yogurt or other products. Can be found both in powder tetabrick. The almond is usually taken mixed with warm or cold water, and is very good for lowering cholesterol. In the case of rice milk is a drink easy to digest, rich in fiber that helps lower cholesterol. It is also recommended for people with celiac disease or diabetes. Finally, oat milk contains plenty of fiber, vitamins and minerals.
But we can also find the time to go shopping with low-lactose and lactose. Depending on your tolerance, you may take one or the other.
Soybean Milk
Some companies traded in the dust, others in carton (carton) or glass bottles. It is an alternative for those who can not or will not cow’s milk. It can be used, like cow’s milk to make creams, sauces, smoothies, ice cream, cream sauce, custard and in any recipe that we can do with cow’s milk.
Soybean Properties
It’s a very good source of essential amino acids, very necessary for growth and development.
It is a dietary supplement suitable for both children and elderly populations that frequently consume foods with high caloric value but contribute small proportions of amino acids.
Soy is a legume that produces per acre, more usable protein than any other crop.
The seeds contain a very high proportion of proteins, which represent 35% of their total caloric content. And the best part is that the protein quality is very high, equivalent to those of animal protein.
Since 1967 there have been almost a hundred research indicating that soy protein reduces triglycerides and cholesterol (total cholesterol, LDL-Cholesterol and Cholesterol-VLDL) up to 15% more than traditional diets that limit intake fat and cholesterol.