These days, sports drinks are “in”, even for those who don’t necessarily spend lots of time working up a sweat. Experts, however, have debated the necessity of including these drinks in one’s diet, especially for those who don’t exercise regularly.

The First Sports Drink

Sports drinks aren’t new, but the number of different ones marketed to the general public has increased greatly in the last decade. Just about everyone, however, is familiar with the first sports drink that arrived on the scene – that yellowish-green juice-type drink known as Gatorade®.

Gatorade was developed in the mid-1960s at the request of a University of Florida football coach who was looking for something to help his players make it through a long, hot game without “wilting.” He enlisted the help of four university physicians, who determined that the fluids and electrolytes the players lost through sweat were not being replaced, and the large amounts of carbohydrates the players’ bodies used for energy were not being replenished. Simple water was not solving the problem, so the researchers concocted a drink that would specifically address these issues.

Sports Drinks vs. Water

When the average person is thirsty, they reach for a glass of water. This happens for a number of reasons. Water is a great thirst quencher, it’s inexpensive, and easy to come by. Our doctors have told us for decades that we should drink 6-8 glasses per day to enhance good health. However, researchers determine that for every 15-20 minutes one engages in exercise, they should drink about 4-6 ounces of water. For the typical person who exercises between 30 and 60 minutes two or three times per week, this is easy to achieve. But for professional athletes who exercise hard and long, this might not be the answer. Furthermore, fitness experts argue that because water is bland, most people don’t drink as much as they should during strenuous exercise.

Sports drinks, on the other hand, tend to hydrate better merely because the good taste causes individuals to drink more. Today’s popular sport drinks, such as Powerade®, All Sport®, Power Surge®, and others, come in a plethora of colors and flavors, making them more attractive than plain old water. Sports drinks are also “in fashion”, so teens and others who are merely interested in drinking something trendy will reach for these drinks rather than something that would better meet their needs. Health clubs and other fitness facilities also tend to push these drinks to their customers, touting their energy-boosting, electrolyte-replacing qualities.

Who Needs Sports Drinks?

Controversy has arisen, however, as to just when a sports drink is necessary and who should be drinking them. Indeed, if you’re a professional football player who gives 400% for 3 hours on the football field, a drink like Gatorade is exactly what you need to keep the chemicals in your body balanced. If you’re a marathon runner, these same drinks will help you make it through 26.2 miles.

But what if you’re just a casual exerciser? What can sports drinks do for you? While many experts believe that you’ll nevertheless benefit from such beverages, others believe that choosing them over water has its definite drawbacks.

Most sports drinks contain only a minute amount of the essential nutrients a body needs each day, so unless you need the beverage to boost carbs or replace electrolytes, chances are that sports drinks really provide no distinct advantages for the average person. As a matter of fact, some argue that those who consume these drinks actually consume lots of unnecessary calories and plenty of excess sugar. Nutritionists suggest that if you enjoy drinking sports drinks, you should eliminate the extra calories from some other portion of your diet.

To Drink or Not to Drink

For the average person, the decision as to whether to continue enjoying sports drinks comes down to personal preference. If you enjoy the taste, drinking these is no different than drinking a soda. If you’re not a professional athlete, just be sure to use them in moderation.

The post Sports Drinks – Are they Necessary appeared first on .

The USDA (United States Department of Agriculture) has set up guidelines for organic milk which must be produced following four basic principles. First, organic milk has to come from cows not treated with rBGH (bovine growth hormone), which is used among conventional milk farms to increase milk production. The cow must also be kept free from antibiotic use. Any sick member of an organic herd that needs antibiotics due to illness can be treated, but must be kept separate from the organic herd for a full year. Third, the cow’s food must be grown pesticide free – most cows eat either grasses or grains, and either one must be produced by organic farming (the use of organic feed may actually help to support organic farming practices as the demand for organic feed is increased). Finally, the cow must have time to graze freely in pastures during the growing season. Currently, the exact amount of grazing time is unspecified; this final principle has caused controversy within the organic milking community as some larger producers only provide a short amount of grazing time for their cows, keeping them in feed lots for most of the year.

Though the health benefits of organic milk are highly debated, research presented by the Danish Institute of Agricultural Research showed organic milk to have higher levels of vitamin E, omega 3 fatty acids, and antioxidant levels than conventional milk. Milk was tested in cows from organic farms and conventional farms, with organic cows producing milk 50% higher in vitamin E and 2-3 times higher in beta carotene and antioxidants lutein and zeaxanthine (thought to ward off infections and diseases). This study concluded that the increased nutritional benefits were due to the organic cows being allowed to graze freely on grass as opposed to being kept in holding pens or feed lots.

Although many organic milk consumers buy organic to avoid antibiotics and growth hormones, many really are more scared by speculation – not the facts. The rBGH used to treat cows and increase milk production is actually a protein hormone that would be digested in a human’s gut if any were present in consumed milk. This BGH increases a certain growth factor in cows (IGF-1); IGF-1 is only slightly higher in milk from BGH cows than milk from non-BGH cows. High IGF-1 levels in humans are thought to increase risk for cancer but, humans produce more IGF-1 in saliva and digestive secretions each day than could be ingested with 95 quarts of conventional milk. High IGF levels are more closely related to obesity and diets high in saturated fat. Also, conventional cow’s milk is routinely tested for antibiotics before it is allowed into the marketplace. If a test shows any level of antibiotics, the milk is not sold. The real difference in organic milk comes from the organic cows’ ability to graze freely on organic grasses.

Unfortunately, buying organic milk does not guarantee that you are buying milk from open pasture grass-grazing cows. Roughly 30% of organic milk sold comes from confinement dairies where the cows are allowed very little pasture time. Hundreds of organic farmers and organic milk drinkers are pushing for stricter USDA guidelines on the amount of pasture time that must be given to organic cows so that all organic milk is produced under the same conditions. Some smaller local diary farms that are not certified organic will allow their cows to graze on pasture, so picking up milk from a local farmer may be a good option to ensure that the milk your family consumes has the higher nutrient content of grass fed grazing cows.

Now accounting for 3% of the entire milk market in the United States, organic milk has an annual growth rate of 23% in a time when total milk consumption decreases by 8% each year. It is available in many large grocery chains including Wal-mart. Not all organic milk is the same however; some organic farms use less than ideal methods to produce organic milk, narrowly passing vague USDA regulations. If you are really interested in buying the healthiest milk available, see if any local dairy farmers sell their milk nearby, and ask about their farming practices – you can support local growers and possibly buy healthier milk at a lower cost. If that is not available, research the organic milk brands that are in your supermarket. Find out which one has the best production practices and buy that one; until the USDA creates stricter guidelines for organic milk producers, each consumer will have to research and choose wisely when buying organic milk.

The post Organic Milk – Health Benefits are Highly Debated appeared first on .

America loves its soft drinks. Studies show that, while Boomers and older adults tend to drink coffee in the morning, many of today’s 18 to 25-year-olds drink soda for breakfast. While some drink diet, most prefer the fully-sugared variety. In the past 15 years, the trend of drinking soda with breakfast nearly doubled, while coffee consumption is down by a quarter. It looks like Mom’s no-pop-for-breakfast rule has backfired. And it only gets worse as the day progresses’surveys show that Americans today drink twice as much pop throughout the day as they did in the 70’s. In 1997, American consumers spent a whopping $54 billion on soda. On average, Americans drink about 54 gallons of the stuff every year.

This isn’t good news for America’s health. Soft drinks contain about 150 calories in an average can and that’s much less than you’ll find in a bottle or in a ‘big-gulp’ cup at the movie theatre. It also contains other ingredients that can wreck a person’s health, especially when consumed regularly. If you drink even one soda a day, you could be a candidate for the following diseases and health problems:

Weight gain. Many soda drinkers doubt that their Mountain Dew habit is the cause of their weight troubles but it’s backed up by fact. Twelve ounces of soda that’s the amount in a single can serving, gives you 150 calories. If you drink a can a day, you could be taking in 4,500 extra calories in a month. For many people living an average lifestyle, this could translate into a weight gain of approximately one pound per month. It’s easy to see how your soda consumption can undermine a good workout and healthy-eating routine.

There’s always been anecdotal evidence that frequent soda consumption was linked to expanding waistlines, but in 2001 the Harvard School of Public Health presented a study that contained hard evidence that regular soda-drinking was one of the nation’s top causes of obesity. The study followed 548 teenagers for 19 months, and found that those who regularly drank soda were much more likely to be obese than those who weren’t. In fact, according to the study, your chances of becoming obese increase 60% with each can of soda you drink per day.

Diabetes. Type-2 diabetes goes along with weight gain and the more soda you drink, the harder it is for your body to produce insulin. Soda contains high-fructose corn syrup and lots of sugar that gets delivered to your blood quickly when you drink a soda. When it enters the bloodstream, the pancreas has to secrete large amounts of insulin to break it down. Evidence suggests that if you drink soda regularly, the high demands on the pancreas over time will lessen its ability to keep up with the body’s normal insulin requirements. You essentially wear your pancreas out.

Cavities. Your mother probably always told you that soda would rot your teeth. She was right. Many health professionals compare drinking soda to bathing your teeth in corrosive acid, it dissolves enamels, and has an acidity level of around 7, that’s seven times more acidic than battery acid. The worst part is that as you take a drink of soda, the acidity of the liquid actually acidifies your saliva. After gulping one can, your saliva’s acidity goes back to normal after about 20 minutes. But if you drink soda often throughout the day, your saliva never gets the chance to go back to normal, leaving your teeth sitting in corrosive saliva all day, even when you’re not drinking soda. Studies show that regular soda drinkers have around 62% more tooth problems, including decay, fillings and cavities, than occasional drinkers.

Osteoporosis. This is a recent finding, scientists have linked lower bone densities to regular soda-drinking habits. Scientists aren’t sure whether the cause is that more kids are drinking soda instead of milk lately, or whether the acidic properties of soda leach calcium from bones. However, two things are pretty clear: darker sodas like Coke and Dr. Pepper are worse than fruit-flavored soft drinks like Sprite, and that teenage girls who drink soda regularly are five times as likely to experience bone breaks or fractures than girls who don’t.

Many people who are concerned about the health effects of soda turn to diet. Although diet soda has significantly less sugar, it still corrodes your teeth and can cause bone-density problems. If you are concerned about a soda-drinking habit and want to know what drinks are safe, the data is clear, stay away from diet soft drinks and any fruit-juice drink that’s less than 10% fruit. Sports drinks like Gatorade and Powerade aren’t much better for you than soft drinks are, despite the advertising. The best way to quench your thirst is by drinking low-fat milk or water.

The post A Pop-Addicted Nation appeared first on .

While Northerners tend to consider iced tea a summertime beverage, those who live in the American South drink it all year long, regardless of the temperature outside. They’re especially passionate about their iced tea and endeavor to make the best at all times. If you want to re-create great iced tea, it’s really not a difficult task. Just follow a few steadfast rules and you can be sure that your tea will be perfect every time.

The Process of Making Iced Tea

It’s best not to make just one glass of ice tea at a time but a whole pitcher that family and friends can share or that you can enjoy all day long. To make about 48 ounces of sweet-tasting iced tea, carefully adhere to the following recipe:

• Choose your favorite tea. These days, ice tea doesn’t have to be your garden variety orange pekoe, though most southern cooks will tell you that the traditionally flavored tea bags make the best tea. The berry flavors make rather nice, light ice teas…perfect for hot, summer days.
• Bring one quart (4 cups) of cold water to a boil in a teapot of your stove. (Don’t microwave the water!)
• When the water has come to a complete boil, pour it over the tea bags. Most tea experts believe that 5 to 6 small tea bags are suitable for this quantity of iced tea. Tie the tea bags together so that they’re easy to remove when it’s time. If you’re using “family-sized” tea bags, which are usually 7 oz. versus 2 oz., use 2 large bags (but you may not want to let it steep as long). Glass pitchers are usually best. Metal and plastic pitches are discouraged as they sometimes give off an unusual taste or retain smells from previous beverages they held.
• Put the tea aside and allow it to steep. One hour of steeping time is usually sufficient but if you’re not available to remove the tea bags after one hour, don’t worry. The tea will still be fine. Some people even let it steep overnight and maintain that such lengthy steeping makes a better tea. Others leave it outside and make “sun tea”. Use a sealed container if you’re putting it outside as it may attract bugs if it’s not closed tightly.
• Once you remove the bags, this is the time to add the sugar. “Real” iced tea and “real” iced tea drinkers don’t worry about calories! However, if sugar is a problem for you, you can skip this step. If you are adding sugar, start by trying about 2/3 cup. After a few tries, you’ll know whether or not this is the right amount of sweetener for your tea. Don’t forget to stir until the sugar is dissolved.
• Once the sugar is totally dissolved, add 2 more cups of cold water. Stir again and place in the refrigerator to chill. It’s important not to add ice cubes at this time. It waters down the iced tea and flattens the taste. Chilling should always take place in the refrigerator and ample time should be allowed to achieve a refreshing temperature.
• Never keep iced tea in the refrigerator for more than a day or two. It loses its pleasing taste.
• Always serve your ice tea with a lemon wedge that drinkers can squeeze into their glass. (Lemon slices don’t work because you can’t squeeze them.)

Once you’ve perfected the technique for making the world’s best iced tea, you’ll no doubt make adjustments of your own to fit your taste. Be sure to experiment a bit with flavors and sweetness until you create your favorite concoction. Before long, you’ll be drinking gallons!

The post How to Make Iced Tea appeared first on .

The leading producers of apple juice are the United States and China where, unlike apple cider, apple juice is produced in commercial factories with large, heavy equipment (apple cider is usually produced by small farms or mom and pop businesses). Apples in the United States are hand picked in the fall – only the mature apples are sent for processing because apples harvested too early can taste sour or starchy. Most apples used in commercially produced apple juice are unfit for sale in supermarkets because of blemishes, but any moldy or decayed apples are thrown out by inspectors as they enter the production facility. The good apples are soaked for thirty to forty minutes, scrubbed and rinsed, and then sent to the pressing machine. This large pressing machine crushes and squeezes the apples to extract as much juice as possible. The juice is then filtered and pasteurized. An inspector must examine the juice, and once the juice passes the examination, it is poured into cartons and bottles, and then sent to stores. Apple juice concentrate can also be made from the freshly squeezed apple juice by evaporation. The resulting evaporated juice concentrate is less costly to ship, smaller in volume, and has a longer shelf life.

Two different types of apple juice concentrate are made – cloudy and clear. Pectin and starch are removed to make clear apple juice concentrate which retailers prefer because of its longer shelf life. Many manufacturers choose to make the clear variety because they think consumers favor the more attractive clear juice. Recent research has found that the cloudy juice with pulp particles contains more antioxidants and is therefore healthier than clear apple juice. In a study of four different apple juices, the cloudy juice was much more effective at attacking and binding free radicals (free radicals damage the body and cause disease). The cloudy juice held approximately four times the amount of polyphenols (antioxidant plant compounds) than the clear juice, which lost the antioxidants during its clarification and filtration process.

Though cloudy apple juice tops clear in antioxidant levels, both cloudy and clear apple juice contain phytonutrients and flavinoids that improve overall health and can reduce risk of certain diseases. Phytonutrients and flavonoids are contained in fruits and vegetables, and continuous research is uncovering their positive effect on the human body. Research on asthma has shown that apple juice consumers (with asthma) had lower risk of respiratory disease and better lung function than asthma patients who did not consume apples or apple juice. Another study showed a decreased incidence of lung cancer in individuals who consumed apple products. In addition, the phytonutrients in apple juice can prevent the oxidation of bad cholesterol; oxidation of bad cholesterol leads to plaque build up in arteries and inhibits cardiovascular function, leading to heart disease. In fact, drinking apple juice while eating a hamburger can help protect your body from the fats in the burger!

Apple juice also provides sugars and fluids to the body, and tastes sweet enough that children will readily drink it. One serving of 100% apple juice (serving size is 4-6 ounces) is regarded as a fruit exchange following USDA guidelines, so apple juice will count toward daily fruit intake. Apple juice is also very unlikely to cause an allergic reaction in anyone and is digested easily – probably why it is recommended by pediatricians as a first juice for infants.

Apple juice is quite versatile, is commonly used as a basis for other fruit drinks, and can be served a variety of ways. It can be heated and spiced, mixed with other fruit juices and served chilled as punch, or even frozen into fruit pops. Apple juice is low in calories and sodium, and contains no fat.

Instead of drinking a soda with your meal (or allowing your child to drink soda along with their meal), choose apple juice. It is a very appropriate beverage for both children and adults, and apple juice provides essential antioxidants and nutrients with a universally appealing sweet flavor. To get the greatest health benefits from apple juice, choose a product that is 100% juice, and go with the cloudy variety. Though the health benefits of apples and apple products are often overlooked, they are a wonderful source of nutrition for the whole family.

The post Apple Juice – Full of Antioxidants and Vitamins appeared first on .

Just what attracts people to drink this juice each and every day? For many, it’s merely the excellent taste that gets the morning off to a good start. Others note that they enjoy both the good taste and the nutritional advantages that consuming orange juice provides.

Regardless of why you drink it, you probably have your favorite kind of OJ. For some, it’s nothing but fresh squeezed. Others enjoy the ready-to-drink version of orange juice while some prefer the frozen concentrate variety. Ever wonder what the difference might be between the various types of orange juice you can buy at your grocery store?

Orange Juice Varieties

Basically, there are three types of orange juice available in supermarkets across the U.S. and Canada. (Fresh squeezed is not found in stores because it’s nearly impossible to preserve it properly and market it to the masses.)

• Frozen concentrate – The name of this variety says it all. Frozen concentrate orange juice is found in the freezer case at the grocery store. The orange “liquid” inside is concentrated and in order to drink this kind of juice, you must add cold water and stir until the concentrate is dissolved.
• Reconstituted liquid – This is orange juice that was – at one time – concentrated but has been diluted prior to sale. This is the second most popular of the three versions. It is an RTD (ready-to-drink) juice that requires no preparation.
• Not from Concentrate (NFC) – This variety, also known as “single strength” juice, was never concentrated. It is also a ready-to-drink juice and is the most popular variety of OJ in today’s supermarkets.

The History of Orange Juice

Oranges have been growing in Southeast Asia and China for approximately 4,000 years. According to historians, the orange made its way to Africa and the Middle East within the next five centuries and eventually came to Europe during the Arab occupancy of Spain (about 700 to 1400 AD). Explorers brought them to the New World in the 15th and 16th centuries, and by the 1800s, Florida had a burgeoning orange industry.

By the 1890s, oranges and orange juice grew in popularity when it was discovered that the fruit contained a wealth of Vitamin C. Doctors knew that Vitamin C would help stave off a very menacing disease of that time – scurvy.

The commercial orange juice industry arose in the 1920s and consumption of OJ began to increase in leaps and bounds, especially when pasteurization techniques and new canning processes improved in the 1930s. Orange juice now tasted better and was safer to drink.

Frozen concentrate was invented near the end of World War II and for four decades was the best-selling orange juice on the market. Its popularity helped spur the growth of the Florida orange industry.

It wasn’t until the mid-1980s that ready-to-drink (RTD) juices outsold the frozen variety. Today, more than 75% of North American consumers drink the RTD varieties while about 25% have maintained loyalty to frozen concentrate.

Health Benefits of Orange Juice

The best reason to drink orange juice is – of course – the Vitamin C found in this refreshing drink. Vitamin C boasts a plethora of health benefits. It’s one of nature’s most powerful antioxidants, attacking free radicals that can lead to cancer or heart disease. It’s also been proven that a glass of orange juice each day results in a 25% reduced risk for ischemic stroke.

Vitamin C also helps the body fight infection like colds and flu and is essential for tissue repair as well as wound and bone healing. When consumed by an expectant mother, Vitamin C is known to assist the mother’s body in absorbing iron and can help the unborn baby develop strong bones and teeth.

The post Orange Juice – Full of Vitamin C appeared first on .

Chocolate milk is a beverage made with two beloved ingredients: milk and chocolate. This combination is also popular in a solid candy form known as milk chocolate. What people love about chocolate milk (and milk chocolate) is the smoothness of texture and flavor – the texture becomes creamy and the flavor of chocolate is sweetened by sugars in the milk. Pre-mixed chocolate milk can be purchased from grocery stores, but some prefer to buy the milk and chocolate separately to have more control over fat content of milk used and chocolate flavor. A few options exist for the chocolate flavoring added to milk: cocoa powder and sugar, chocolate syrup, melted chocolate, and chocolate milk mix. While any of these chocolate additives will work, chocolate syrup is easy to use, mixes well, and provides the best flavor for chocolate milk (it can also be added to top ice cream – an extra bonus).

Chocolate milk contains oxalic acid, which initially lead researchers to believe that the calcium in chocolate milk would not be readily absorbed by the body. As it turns out, the oxalic acid will bind with calcium and prevent absorption, but it is present in such small amounts that the effects are negligible; enough calcium is free for the body to absorb it. The focus now is on the replenishing effects of chocolate milk for hard core athletes. A study done in 2006 examined nine male cyclists who rode a certain distance, stopped to break, then rode again until completely exhausted. During the break, some were given Gatorade, some Endurox (a sports drink containing electrolytes, carbohydrates, and protein), and some were given low fat chocolate milk. The cyclists who drank the chocolate milk biked 50% farther than the cyclists who drank Endurox, and the same distance as those that consumed Gatorade. Though Endurox has the same carbohydrate to protein ratio as chocolate milk (and costs at least twice as much!), it did not offer the same nourishment for the athletes, possibly because of a different sugar composition.

Fast nutrient replacement from chocolate milk can make a big difference in performance of a person who works out everyday, and it is a very easy drink to give children involved in athletic activities. Many children (teenagers too) do not get enough vitamin D, calcium, and potassium in their diets, and chocolate milk helps provide those essential nutrients. Chocolate milk is very affordable and can be purchased or subsidized through school lunch programs as well.

Chocolate milk should be stored in a refrigerator just like regular milk, but sometimes it is heated to produce a hot chocolate drink. Usually heated in a microwave, hot chocolate is enjoyed during the winter months and often is topped with whipped cream. In Israel, chocolate milk, though not heated, is enjoyed out of a smaller plastic bag. This convenient and portable drink is much like a juicebox, except it has no straw. The consumer will bite a tear into the corner of the bag and drink the milk out through that tear. Hot or cold, bag or plastic jug, chocolate milk is enjoyed in many forms.

Many companies offer chocolate milk such as Nesquik, Yoo-hoo, Carnation, and Hershey. Each manufacturer offers a different chocolate flavor, and many are working on new flavors for milk like strawberry and banana. Though other milk flavorings enter the market, chocolate milk remains the most popular. For a very yummy chocolate milk beverage, place ice cream, milk, and chocolate syrup in a blender. Blend until everything is mixed and the liquid is frothy – pour into cups, and enjoy!

Chocolate milk is a wonderfully nutritious drink for children and adults, and will provide strength and nourishment even for the most serious athlete. If chocolate milk is the only form of milk your child will drink, that’s ok! Lowfat chocolate milk is available and it will still provide calcium and carbohydrates with a little less sugar and fat than chocolate made with whole milk. Whether made with cocoa powder, syrup, or bought premixed, chocolate milk is a widely available, affordable, and tasty beverage.

The post Chocolate Milk – Trivia and Information appeared first on .

The soybean is native to China, where soya milk originated in approximately 164 B.C. Liu An of the Han dynasty is given credit for discovery; he developed Doufu (tofu) as well. Soybeans were later transplanted to Japan and used there as a main food staple. Both China and Japan each came up with ways to make soy milk, and continue those different methods for processing even today.

Soya milk processing is begun by first soaking either whole dry soybeans or soy flour in water. The beans are soaked for a minimum of three hours (sometimes they are soaked overnight), and then go through wet grinding process where the ratio of beans to water is carefully measured and corrected (desired ratio of water to beans is 10:1). The mixture is then heated to boiling for sterilization, improved flavor, and increased nutritional value. The soybean water mixture is boiled for 20 minutes, and then filtered to remove any insoluble matter. The boiling and filtration part of processing is where the Chinese and Japanese methods differ. The Japanese boil the mixture first, and then do a hot filtration before the mixture cools, while the Chinese do a cold filtration first, and then boil the mixture. The Japanese method yields a greater amount of soya milk, but a defoamer must be added during boiling for safety; the Chinese method requires no defoamer because the filtered mixture will not foam when boiled. When soya milk processing is finished, the result is a white to off-white liquid which closely resembles cow’s milk. Original unflavored soy milk is sold, but often sweetener is added to improve flavor of plain soy milk, and chocolate and vanilla soy milk are quite popular as well.

Though soy milk comes from a vegetable and not an animal, it is quite nutritionally similar to cow’s milk (some naturally occurring vitamins in cow’s milk are added to soya.) Both drinks have similar amounts of protein (about 3.5% daily recommended intake), have vitamins E and B12, and although soya contains little calcium, some manufacturers enrich their soya milks with calcium carbonate that can be absorbed by the gut. Soya milk does not contain hormones (like rBGH), antibiotics, or cholesterol, and is safe for people with lactose intolerance to consume. Soya milk also contains isoflavones which are powerful antioxidants, and other beneficial organic compounds.

Many consumers buy soya milk for its advertised benefits, but the soy industry, just like the dairy industry, does receive criticism for potentially harmful soy milk components. Phytic acid, found in many plant tissues and used for storing phosphorous, occurs in high levels in soya milk, and binds with minerals like zinc and iron, possibly contributing to mineral deficiency in children or adults who have a low intake of these minerals (worrisome for poor and developing countries). Also, some of the soybeans used to make soya milk are genetically modified, may contain phytoestrogens that affect thyroid function and metabolism, and may possibly contain aluminum in rare cases. Apparently neither cow’s milk nor soya milk has 100% approval from all interested parties.

One of the most appealing traits of soya milk is its many uses. The lactose intolerant can use soya milk as a substitute for cow’s milk in many recipes, and soya milk is used (like milk) in a variety of vegetarian products. In fact, tofu is made by letting soya milk curdle then draining it. Soya milk can even be made at home with a blender and various other kitchen utensils.

Though soya milk in your latte may cost you an extra 25 cents, many consumers are opting to sample this alternative form of milk maybe for health reasons, or maybe just to try something new. Either way, soya milk is consumed in many countries, and soybeans are being grown in more areas to keep up with world demand for soy products. So far, research has shown that any negative health effects of soya milk are outweighed by the good – healthful antioxidants and improved cardiovascular health. So go ahead, enjoy your soya!

The post Soya Milk – Help for those with Lactose Intolerance appeared first on .