Research on soy milk

Soy milk, as it is currently processed, is not an acceptable beverage for human consumption, without the preparation of a private chef. The natural toxins found in soy are not reduced or eliminated by the process of making soy milk, unlike other traditional soy based foods in the East which are prepared in ways that do reduce or even fully eliminate toxins. While drinking small amounts of soy milk might not harm you, there are alternatives which are not full of toxins (rice milk, almond milk, cow milk, goat milk, etc) and you would be much better off avoiding soy milk altogether.  Why risk your health with soy milk dangers when there are better alternatives?

There has been a lifelong debate over which milk is better – cow milk or soy milk. People have been drinking cow milk for ages but why did the soy milk become so popular? According to legends, soy milk is originated from China and developed for medical purposes. There is no profe to that statement, but soy milk is nowadays used as a cow milk alternative. It has quite similar amount of protein and fat in it, but it doesn’t contain lactose. Cow milk is animal-based beverage so it gives human body all the essential amino acids to form proteins. It also contains lots of other necessary nutrition elements such as calcium and vitamin B12. On the other hand it contains lactose that causes digestive problems for many people who have not enough lactose enzyme in their systems. This enzyme is needed to normally digest milk and other dairy products.

Soy Milk itself is made from soy beans so it is plant-based beverage. It contains quite a lot protein, but there is not enough calcium and vitamin B12 in it. Despite this lack of vitamins, soy milk contains a lot less saturated fats than cow milk which is the most common reason for heart diseases.  Also soy milk is cholesterol free and cholesterol is also one key cause for heart failures.  Some other benefits over cow milk are the amounts of vitamin B1 and vitamin B3. Soy milk contains them significantly more than cow’s milk. There is also more magnesium, copper and manganese. The last one is necessary for bone formation.

Although soy milks seems harmless and may seem to be better than cow’s milk, soy milk dangers are hidden in the way the beans are produced to get the milk. Let’s compare the two in a nutritional level. One cup of soy milk has 5 grams of fat also so does one cup of whole milk. For a correct recipe click here. Cow milk has about 10 g of carbohydrates while a cup of soy milk has only 4 grams. Good news is that cow milk has more protein in it. Cow milk has about 8 grams and soy milk has 7 grams of protein. Soy milk contains some other minerals such as sodium and vitamin B-6. One of the biggest reasons why people choose soy milk over cows milk is high cholesterol levels in their blood. Those with high cholesterol levels should carefully choose what they eat. Dairy products have more cholesterol than soy milk. Soy has no cholesterol in it while cow milk has about 34 mg of cholesterol in each serving.

Although soy milk is an increasingly popular beverage, particularly among those who choose a vegetarian or vegan diet, it has also brought about a rise in criticism of soy milk. More recently, research has been done on the possibility of the dangers associated with ingesting soy milk, which are often overlooked by its advocates. By first examining the ingredients of soy milk, and the effect those ingredients can have on the human body, the dangers of drinking soy milk (especially frequently) can be properly examined and exposed.

Soy milk, which is also called ‘soya milk,’ ‘soybean milk’ and ‘soy drink,’ is a beverage which has been made from soybeans. Soy milk is made by first soaking dry soybeans and then grinding them together with water, creating a thin milk like beverage. Although soy milk is commonly associated with the rise in vegetarianism of the 1980s – 1990s, the production of soy milk has been recorded in China since around 25-220 AD. However, references to soy milk outside of China are rare before the 20th century, and therefore it can be assumed that widespread consumption of soy milk before the 20th century is not likely. Today, variations of soy milk are consumed around the world. In China, salted soy milk is a popular drink, while soy milk mixed with white or brown sugar syrup is common in Malaysia. In the West, soy milk is associated with vegetarianism as it is considered an alternative to cow’s milk. Unflavored, vanilla and chocolate soy milk is most popular in the west. Soy milk is commonly referred to as an alternative to cow’s milk because it contains a similar proportion of protein as cow’s milk has: around 3.5% protein, 2% fat, and 2.9% carbohydrates. But is soy milk really an acceptable alternative? The Private Chef New York committee disagrees. While it is associated with healthy living and dieting, it does not necessarily contain less fats and carbohydrates than regular milk. And while those with a dairy intolerance may avoid allergic reactions when drinking soy milk or products made from soy milk, it becoming more obvious that soy milk may not be a healthy choice. There have been an increasing amount of studies done which suggest that consuming soy milk can have negative effect on a person’s health.

The primary cause of soy milk dangers is the main ingredient: soy. The human body is not able to process natural soy. If you were to consume natural soy, you would experience cramping, nausea, and possibly even more serious health problems such as liver damage or heart damage. You might be wondering how this is possible, if there are many countries where soy is the staple of millions of people’s daily diets. This is true, however, the way that these cultures prepare soy is done using methods that are thousands of years old, perfected to neutralize (or fully eliminate) the toxins in soy which cause bodily harm. Soymilk, however, is NOT prepared in a way that reduces or eliminates these toxins completely.

Let’s look at the industrial way that a majority of soymilk is made. Soybeans are washed in alkaline, or boiled in a petroleum-based solvent. They are bleached, deodorized, and filled with flavoring additives. They are then blasted with heat and crushed into fine flakes before being mixed with water to create a ‘milk’ like substance. This method of making soy milk does not decrease the natural toxin’s found in the soy bean, and in fact adds chemicals to them! Soy, or the soybean, is simply not fit for human consumption without proper preparation. Since soy milk is not prepared properly in a way that eliminates toxins, there are a host of dangers associated with drinking it. Such dangers include: Soy contains “anti-nutrients.” These anti-nutrients prevent your body from properly absorbing minerals. These minerals include calcium, magnesium, iron, and zinc. The failure to absorb these minerals can cause osteoporosis and mineral deficiencies. Soy contains enzyme inhibitors. These enzyme inhibitors will make it difficult for the body to properly absorb proteins. This can lead to protein deficiencies, and abdominal problems such as pain, gas, nausea, cramps. Soy contains a rich amount of phytoestrogens. These are plant derived chemicals which are similar to the hormone estrogen. While phytoestrogens are healthy in moderate amounts for women, an excess amount of these chemicals can cause a slowing down of the thyroid gland, fatigue, constipation, and general body aches and pain. In men, phytoestrogens have been known to reduce the production of testosterone, which makes a man more likely to have a low sperm count and thus infertility. Soy contains hemagglutinin. Hemagglutinin has been shown to promote blood clots. An excess consumption of soy has been shown to increase menstrual bleeding and result in weight gain and retention. Soy contains goitrogens. Goitrogens have been shown to causes gout and various thyroid problems. If it is prepared by a private chef the results vary greatly.

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