Chinese oilseed peas or soybeans have already become famous all over the world. Today it can be found not only as an independent product, but also as an additive to many dishes. And many people add such a product as soy cream to coffee, since it does not spoil the taste of the finished drink. In some cases, I use the same cream to whiten soups. But is eating soy cream healthy?

What are the benefits of soy cream

Soy cream does not contain lactose, and its taste is very similar to the cream made from cow's milk. They are actively added to various dishes, including porridge. Today you can also find dry soy creamer specially designed for adding to drinks - coffee and tea, as well as baked goods.

Soy cream has a nutritional value that should be made available to everyone, just as Pride Limo is always available to its customers. By ordering a car or bus rental, you will receive excellent service at an affordable price. So, they are filling, and they contain a lot of protein and unsaturated fat. They are nutritionally complete and cope well with hunger, providing the body with multiple beneficial elements.

In the diet, they perfectly replace traditional milk and cream. The fact is that people need various animal products to replenish their protein supply. But they all contain a lot of cholesterol. But soy cream, on the contrary, does not contain cholesterol, which provokes cardiovascular diseases and obesity, but perfectly saturates the body with protein.

For people suffering from lactose intolerance, soy cream is especially relevant. After all, they cannot include dairy products in their diet at all, but they eat soy varieties without problems.

What are the harms of soy cream?

The harm from soy cream is due to two things. Firstly, significant consumption of individual components of soy can somewhat disrupt the functioning of the human body. And secondly, the danger lies in the consumption of soy in its genetically modified forms, which are extremely harmful to humans.

soy cream rich in vitamins and minerals such as: vitamin B1 - 20%, vitamin B2 - 50%, vitamin B12 - 13.3%, vitamin PP - 20.6%, potassium - 29%, calcium - 70%, magnesium - 20% , phosphorus - 67.9%

What are the benefits of soy cream?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.

You can see a complete guide to the most useful products in the appendix.

Soy cream

Due to the absence of direct heat exposure, SOY CREAM/PASTE completely preserves the unique composition of soybeans: the quantity and quality of polyunsaturated fatty acids, amino acid composition (without thermal destruction of protein), carbohydrates and fiber, minerals and vitamins.

As a result of repeated “soft” impact on the feedstock using HTD technology, the hard cellular structures of soybeans are destroyed (abrasion) and their contents are released into the treated environment. In other words, the degree of accessibility, incl. vitamin complexes of soybeans increases significantly.

Poorly digestible compounds in the form of fiber are converted as a result of processing into fine pastes that improve the motor functions of the stomach.

When processed using new technology, as a result of cold hydrolysis, polysaccharides and starches are converted into easily digestible monosaccharides. Vitamins that are difficult to access for the human body and contained in the cytoplasm of soybean cells become accessible after processing, which makes it possible to realistically consider soybeans as a storehouse of B vitamins and carotenoids.

Daily consumption of 225 ml SOY CREAM/100 g SOY BUTTER allows you to cover 35÷40% of the human need for protein products, 40÷50% for fats (almost 100% for polysaturated fatty acids), 30÷40% for carbohydrates mainly, in the form of easily digestible monosaccharides), by 50÷100% in a number of deficient vitamins and microelements. SOY CREAM/PASTE contains a large amount of calcium in active form, in combination with BLUEBERRY PASTE, helps fight osteoporosis.

Soybeans contain a unique composition of Omega 3, 6, 9 fatty acids. In terms of its protein composition, soybeans are closest to the amino acid composition of chicken egg whites. Daily consumption of 225 ml SOY CREAM / 100 g SOY BUTTER allows you to cover 15-20% of the daily requirement of amino acids in human nutrition (including all essential amino acids).

It is known that powdered soy proteins (isolates and textures) are poorly absorbed by the body due to thermal destruction of vitamins during the production of these proteins. In the soybean itself, amino acids are chemically linked to vitamins necessary for their full human consumption. Such compounds are called coenzymes.

Heat treatment of soybeans using traditional heat methods kills these COENZYMS, essential Omegas and vitamins. The “soft” HTD TECHNOLOGY we use makes them more accessible without thermal destruction, i.e. thermal destruction.

HTD TECHNOLOGY also makes it possible to reduce soy anti-nutrients - trypsin inhibitor and urease - to almost zero levels (their presence practically eliminates the preparation of soy dishes at home).

The soybeans used to prepare SOY CREAM/PASTE are purchased only from classic (not genetically modified) varieties, which makes SOY CREAM/PASTE completely safe for health.

L-arginine SOY CREAM/PASTE:

SOY CREAM/PASTE is a natural source of L-arginine, which is a unique vital amino acid. Arginine is naturally produced by the body, but in children and adolescents and in older people suffering from any diseases, the level of Arginine synthesis is significantly reduced.

L-arginine is one of the most effective stimulators of growth hormone production - its deficiency in the body leads to slow growth in children. Arginine supplies nitrogen to the system of enzymes that synthesize a substance that regulates the tone of blood vessels in the arterial bed - with a lack of Arginine, diastolic pressure increases. Arginine is involved in the removal of final nitrogen from the body, the efficiency of which determines the body’s ability to create urea and cleanse itself of protein waste. Its deficiency causes a strong odor and cloudy color to the urine.

The majority of older people require additional Arginine intake. It reduces the risk of developing diseases of the cardiovascular system, helps maintain normal blood pressure levels, and improves blood microcirculation.

Arginine also has a beneficial effect on the health of the prostate gland, increases sperm production and increases blood flow to the genitals, creating conditions for a more stable and long-lasting erection (suffice it to say that L-Arginine is included as the main active ingredient in VIAGRA). In addition, it provides nutritional support to the immune system. Arginine is one of the key metabolites in nitrogen metabolism processes.

L-arginine is indicated for the following diseases and conditions of the human body:

Cardiovascular diseases (hypertension, coronary heart disease, atherosclerosis and its complications, coronary heart disease);

Diabetes mellitus type II;

Cholecystitis, cholelithiasis, hepatitis, cirrhosis of the liver, including after treatment of alcoholism, long-term use of medications;

Male infertility, weakening of potency and sexual activity;

Decreased mood, activity and stamina;

Insufficient growth intensity

Immunodeficiency diseases.

Polyphenols of SOY CREAM/PASTE:

Consumption of SOY CREAM/BUTTER flavanones is closely associated with the risk of ischemic stroke. The flavanone naringenin has anti-inflammatory and neuroprotective properties. In addition, some flavanones can cross the blood-brain barrier and have a direct effect on neurons in the brain.

SOY CREAM/BASTE isoflavones compensate for the lack of hormones, regulating their levels, prolonging the activity of ovarian functions, relieving the symptoms of menopause, preventing the appearance of osteoporosis, strengthening the cardiovascular system, providing an antitumor effect:

1. They inhibit (slow down the action) of the enzyme tyrosine kinase, which inhibits the production of leukotrienes, which enhance inflammatory processes and the growth of tumor cells.

2. They inhibit the enzyme 5-alpha reductase, which prevents the conversion of testosterone to dehydrotestosterone, and excessive concentration of which is a risk factor for the development of prostate adenoma and prostate cancer.

3. Binds alpha-estrogen receptors on the epithelial cells of the mammary glands,

4. Stimulate the liver to synthesize “sex hormone-binding globulin,” which reduces the content of active testosterone and estrogen in the blood, the excess of which provokes the development of prostate and breast cancer.

5. Suppress tumor growth.

6. Strengthen immunity by stimulating the production of interleukin-6.

7. Restore DNA damage in tumor cells, which leads to the death of these cells.

Being a source of isoflavones, SOY CREAM/PASTE can be indicated for use in cardiovascular diseases, hormonal imbalances, prostate diseases, osteoporosis, menopausal and premenstrual syndromes, infertility, and breast diseases.

The effect is noticeable after a short period of time:

© CC-by-sa 2.0 , Nora Maria Nagel, Stiftung Gesundheit und Ernährung Schweiz

Soy milk, as well as soy cream are typically cloudy, white or cream-colored and have the consistency of cow's milk/cream. They taste similar to traditional ones, but some attribute them to a grain-like taste.

How to make your own soy cream:

General information:

Soy cream, like soy milk, is made from fermented soybeans and water. But they are still more concentrated. Although most people call it soy cream, it would be correct to call the creamy mixture of soy drink, vegetable oil and natural emulsifiers and stabilizers soy cream. The mixture of these ingredients results in a creamy liquid which is very similar in consistency to cow's milk cream and which can therefore be used in the same way as regular cream.

Ingredients:

Soy milk/cream differs in composition from cow's milk/cream in some important ways: not only does it contain more digestible protein and iron, but it also contains lower amounts of saturated fatty acids, is cholesterol-free, and contains less fat and sodium. However, they contain less absorbable calcium.

Use and allergenic potential:

Soy cream is used most often by people with an allergy to cow's milk (about 2-3% of people) or those who suffer from lactose intolerance, because. Soy cream does not contain lactose. Also for people suffering from phenylketonuria, one of the most common inborn errors of metabolism, in which the digestion of animal proteins is difficult or impossible, soy cream is a good substitute.

For anyone who wants to avoid eating animal products, such as vegans, soy cream is an ideal substitute.

However, it should be remembered that soy cream is not tolerated by everyone and cannot be considered in itself a better alternative to cream containing cow's milk. Anyone who is allergic to birch pollen, for example, has an increased risk of cross-allergy because soy has a similar protein structure.

The properties of soy cream are very similar to those of cream made from cow's milk. This makes them an excellent substitute for traditional cream for those who must or want to avoid animal products. Soy cream can be used just like regular cream.

To obtain the kind of cream that is served with a pie or used in cakes, add 2 grams of agar-agar to 500 ml of cream, boil for 2 minutes and cool. However, they will not whip as well as traditional cream.

Interesting facts and production:

Soy cream is obtained by mixing soy milk and vegetable oil (eg rapeseed oil) in a 2:1 ratio, and depending on the desired fat content, a smaller amount of oil can be added. Often stabilizers and natural emulsifiers are additionally added there. Soy cream can be purchased at a regular supermarket, or you can easily make it yourself from soy milk and vegetable oil.

Without a doubt, milk and its derivatives are an essential part of the diet of adults and children. But with the spread of vegetarianism, the return of traditional fasting, and frequent allergies, eating animal products is not always possible. The modern world offers a plant-based substitute - soy milk. There are different opinions about the benefits and harms of this substance, which we will try to understand.

Properties of unusual milk

The drink, obtained from the beans of the plant of the same name, has several common qualities with its cow or goat counterpart. This is a white liquid with a sweetish taste and slight odor and a tendency to sour (it can be stored for up to 7 days in the refrigerator).

The use in cooking is again similar - the production of kefir, cheese, cottage cheese from a vegetable drink, which is common in Asian cuisine, is now familiar in our country.

Sprouts

The composition of soy milk is rich in beneficial microelements (magnesium, sodium, but calcium is found only with artificial enrichment) and vitamins (E, group B, PP), fatty acids, lipids, phytoestrogens. In addition, 35% of the liquid is occupied by proteins, which include 8 amino acids that are essential for the body. The fat content of the product is 1.5–2 times less than the cow equivalent, and the calorie content is only 37 kcal, so it is optimal when trying to lose weight.

“Multiple animal studies have shown the anti-cancer effects of soy and soy products. Data from human studies have shown mixed results but clearly support the protective benefits of unfermented soy products, such as soy milk and tofu,” according to the book Boycott Cancer. Protect yourself and your loved ones! Advice from an oncologist from the UK" Helena Arins.

Due to a unique set of compounds and the absence of some animal substances (negligible amounts of gluten, lactose, cholesterol), the drink is useful for the following diseases:

• stomach ulcer;
• diabetes;
• cholecystitis;
• gluten or lactose intolerance;
• atherosclerosis;
• hypertension.

Read about the benefits and harms of black cumin in.

Precautionary measures

Despite the successful experience of using soy analogues, debate about its dangers does not stop. The phytic acid contained in the composition reduces the percentage of minerals absorbed by the body, including calcium. An excess of phytoestrogens (but precisely the abundance of these compounds) can adversely affect the endocrine system, reduce the ability to conceive in women and reduce sperm concentration in men.

It is also possible that an allergy to a plant product may occur. Finally, there is some danger in obtaining a liquid saturated with GMOs, so it is better to purchase packaging that is labeled accordingly.

The soy product can be produced either as a whole drink or in powder form. Their qualities (both benefits and harm) are identical, but milk powder can be stored much longer. To use it, just dilute it in water.

For women during breastfeeding, the drink can become an alternative to animal products, which is especially important if the baby has allergies or lactose intolerance. Feeding a young child is possible only with special formulas based on soy milk, but a doctor must weigh their necessity, potential benefit or harm in each specific case.

How to cook at home

The production of soy drink is mastered today all over the world. It is considered traditional in China and Japan. In our country, the development of this industry began in the 30s of the last century, but to this day it has not reached the global level.

At modern enterprises producing drinks from soy, the process is automated as much as possible. The installation that performs the main manipulations bears the symbolic name “soy cow”.

Fortunately, you can prepare an analogue of an industrial product at home, armed with a simple recipe:

• beans (about a glass) are soaked overnight in a liter of cold water;
• the strained fruits are ground in a blender, gradually adding the remaining liquid to them;
• boil the white mass over low heat for about 10–15 minutes;
• All that remains is to strain through cheesecloth and add vanilla if desired.

There is another way to prepare milk, but not from beans, but from soy flour. You can make the drink in about 30–40 minutes without any preliminary preparation. You will need 3 cups of water and 1 cup of powder:

• Add flour to boiling water, stirring constantly;
• simmer over low heat for 20 minutes;
• strain and after cooling, put in the refrigerator.

One of the old-timers and recognized leaders in the production of natural herbal drinks is the Belgian company Alpro. It offers several types of soy milk, including Original, Bio and a sugar-free option. The price of one liter is about 250–270 rubles.

Use in everyday life

In the kitchen, a drink made from beans can serve in the same way as the familiar milk. The approximate consumption dose for an adult is about 1 glass per day, whether it is just liquid or dishes based on it.

Most often, dairy products are used to prepare porridges. The methods for cooking any cereal using a soybean analogue do not differ from traditional ones. In this case, breakfast will acquire all the beneficial properties of the new components.

By analogy with an animal product, plant milk is used to create unusual sauces, lean mayonnaise, soups and even pancakes.

Many people cannot start their day without coffee. You can replace heavy cream without losing taste with soy milk. Such a drink will retain the benefits of its tonic properties without harming your figure, since the calorie content of one cup will become incredibly low.

Today, gastronomic experiments know no boundaries. We are starting to use products that are traditional for other countries, but are not found in our latitudes. This is what happened with soy milk; its unique qualities and plant origin made the white liquid healthy and appropriate for the Russian family.