Soy & Soy Milk

By Sarah ThelenDietetic Intern

Benedictine UniversityLisle, IL

Overview

•What is soy?•Common soy products•Manufacturing•Why is soy considered to be beneficial?•Health Claims

•Soy Milk & Cow’s Milk: A Comparison•Soy at WIC•WIC Staff•Recipes•References

Objectives

By the end of this presentation you will be able to:

•Name at least two condition or situations that would require soy milk

•Name the specific brand of soy milk WIC uses

•Name other food products that are soy alternatives

What is Soy?

•Soy is a term that denotes an item to have come from a soybean plant •Most highly proteinaceous vegetable known•The fruit of the soy bean plant is a great replacement for animal protein• Soybeans are members of the pea family•Soybeans have been a dietary staple in Asia for ~ 5,000 years•Soybeans were introduced to Europe in the 1700’s, and the US in the 1800’s•Soybeans began to be largely cultivated during World War 2•The Midwest states of the US produce about half of the world’s supply of soy beans

Common Products & Alternatives

•Tofu•Soy Milk•Soy Burgers•Soy Cheese•Soy Yogurt

Manufacturing Soy Milk

•In the US soybeans are planted in the spring & early summer, and harvested in the fall•After the harvest they are taken to a mill, and then distributed to companies’ manufacturing facilities for production•When making soy milk modern production is designed to:

•Eliminated the off “beany” flavor that accompanies many soy products•The competing technologies employ various methods & principles that include:

•Hot grinding of soaked soybeans, cold grinding of soaked beans, hot blanching, and dry bean grinding

•Basically when soy milk is made the beans are soaked, ground, mixed with water, heated, then the remaining “soy pulp” is filtered out

•Most main-stream companies who produce soy milk do pasteurize their products, to be 100% sure, always read the label

Benefits of Soy

•Soy is a great source of protein•Most proteinaceous vegetable

•Contains calcium, potassium, magnesium, iron, zinc, & copper

•It is a great substitute for those who cannot consume or digest lactose, who chose a vegetarian or vegan lifestyle, and those who have gluten allergies or sensitivities (Celiac Disease)

•Soy contains isoflavones•Isoflavones are compounds that naturally come from plants (plant-derived), and •They are a class of phytoestrogens plant based compounds that have estrogenic activity (having effects of or similar to estrogen)•Richest source of isoflavones in human diet

Health Claims About Soy

•Helps prevent cancer of the breast, prostate, colon, & uterus •Helps prevent Heart Disease•Helps to prevent Osteoporosis•May help to alleviate menopausal symptoms•Helps lower cholesterol•Helps maintain brain function•Helps with endurance performances

What the Research Tells Us

•There is animal & epidemiologic evidence indicating that modest amounts of soy consumed during childhood/adolescence reduces breast cancer risk

•Evidence also suggests that soy reduces prostate cancer risk and inhibits prostate tumor metastasis, but additional clinical support for the chemopreventive effects of soyfoods is needed.

•Soybean isoflavones also modestly alleviate hot flashes in menopausal women

•In clinical studies, soy favorably affects multiple CHD risk factors; however, with the exception of improved endothelial function

•With endothelial function data is too limited & inconsistent

•In short: There is always room for more research to be done, to paint a more conclusive picture of the actual benefits not just to health professional but for the general public as well.

How Soy Milk Can Be Obtained Through WIC

Soy Milk vs Cows Milk

Nutrition(For every 8 oz)

Soy Milk8th

Continental

Whole Cow’s Milk

Non-Fat Cow’s Milk

Calories 80 kcal 146 kcal 86 kcal

Fat 2.5 g 8 g 0-1 g

Carbohydrates 8 g 13 g 12 g

Protein 7 g 8 g 8 g

Sugars 6 g 13 g 12 g

From Cow’s Milk to Soy Milk

•Sometimes children who have intolerances, or allergies need to be transitioned from cow’s milk to soy

•This may happen at a crucial time in development when introducing new foods, or during a “picky” phase

•To avoid a child having aversions or disliking the new soy milk here are some tips to make the transition more pleasant

•Add a tablespoon of chocolate, strawberry or vanilla syrup or powder to the milk•Make shakes with the soymilk with fruit, yogurt, and/or frozen yogurt (this is also a great way to keep adding fruits into the diet) •Use with breakfast shakes like Carnation powder

Things for WIC Staff to Know

Common label pictures Common terms

Lactose intolerantLactose freeAllergy

Common items Soy MilkSoy cheesesTofuSoy yogurtsSoy burgers

Recipes

Chocolate Banana Smoothie1 cup soymilk (plain or vanilla)1/2 medium banana (may be frozen, if desired) 2 Tbsp Chocolate Syrup

Purée all the ingredients in a blender until smooth. Pour into a glass and serve at once.

Banana-Oat Pancakesl/2 cup rolled oatsl/2 cup unbleached flour1/4 cup soy flour1 tablespoon baking powder1 1/2 cups plain soymilk 2 bananas, thinly slicedIn a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the soymilk, and blend with a few swift strokes. Fold in the banana slices.Pour 1/4 cup of the batter onto a hot nonstick griddle or pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook for another minute or until heated through.Serve the pancakes with maple syrup, fruit spread, or applesauce.Yield: 12 pancakes.Per pancake: 103 calories; 3 grams protein; 1 gram fat; 20 grams carbohydrate; 12% fat.

Recipes

Participation

•Please name 2 foods that are soy alternatives (i.e. soy milk instead of cow’s milk)

•Soy cheese•Tofu•Soy yogurt

•Name the brand of WIC approved Soy Milk•8th Continent

•Name two conditions or circumstances that would allow someone to obtain soy milk through WIC

•Religious observance of vegan or vegetarian diet•Milk protein allergy•Severe lactose maldigestion

•All need a Doctor’s Rx

Any Questions?

Resources•Mayo Clinic. Soy (Glycine Max) Web site. Available at http://www.mayoclinic.com/health/soy/NS_patient-soy.

Accessed December 1-2, 2010

•Berk Z. Technology of Production of Edible Flours and Protein Products from Soy Beans. FAO Agricultural Service Bulletin, 1992; No. 97

December 2, 2010

•American Heart Association. Position Statement. Web sit. Available at: http://www.americanheart.org/downloadable/heart/1224599426274AHA%20Comments%20to%20FDA%20on%20Soy%20Protein%20and%20CHD%20Health%20Claim.pdf

December 2, 2010

•Soy Isoflavones: A Summary. Linus Pauling Institute at Oregon State Univeristyhttp://lpi.oregonstate.edu/infocenter/phytochemicals/soyiso/Accessed December 6

•FAQ WIC Authorized Food List Shopping Guide

http://www.cdph.ca.gov/programs/wicworks/WIC%20Foods/WIC-AuthorizedFoods-WICAuthorizedFoodListShoppingGuideFAQs.pdfAccessed December 1,2, 6

•Messina M. Insights Gained from 20 Years of Soy Research. Journal of Nutrition. Dec 1, 2010; 140 (12); 22895-22955

http://jn.nutrition.org/content/140/12/2289S.abstractAccessed December 6