The new USDA guidelines include soymilk, which is good because drinking soymilk has been associated with weight loss, reducing cancer risk (see also the video about breast cancer survival and soy), and preventing COPD. Soymilk has 75% more antioxidants than cow’s milk (sample breakfast here), and contains phytoestrogens that have a number of health-promoting effects. Girls who drink soymilk as opposed to cow’s milk develop at a more normal age, beginning puberty 8 months later on average. Check out soy-based chocolate pudding and milkshake recipes here. Soymilk is also a good source of calcium, but make sure to shake it well before pouring, and it may not be the best idea for tea. Finally, soymilk made with kombu may contain too much iodine and should be reformulated.
See also the related blog post: Soymilk: shake it up!
Topic summary contributed by Jessica C. Meyers, DPT.
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