Soy Drink - Milk Substitute: Preparation, Allergies and Babies

The term "milk of", if referring to any product not constituted by mammary secretion, is to be considered conceptually improper.

Any possible reference in the text has the sole purpose of adapting to the terminology with which most frequently (in colloquial terms) refers to such products; therefore, it is not opposed to the current legislative framework.

" first part

Soy milk contains good percentages of iron, which is present in double quantities compared to whole cow's milk. Instead, there is a lack of calcium and vitamin B12, often added to raise the nutritional and health profile of the food.

Homemade Soy Milk

At home, soy milk is obtained by grinding the seeds, previously left to soak overnight (in order to remove some anti-nutritional factors).

After eliminating the water, the seeds are finely ground (for example with the help of a blender), which will then be brought to a boil for about twenty minutes together with the cooking water (the weight ratio of water / soy should be 10: 1). The residual puree, called okara, can be used in the preparation of soups, soups and muesli.

The passage through the sieve and the subsequent cooling are the last stages of the home process, today replaced at an industrial level with faster and more innovative techniques. Starting from the defatted soybean flour, a double solvent extraction is carried out with the aim of removing the lipids responsible for the bean flavor. The lipid fraction will then be reintegrated together with a modest percentage of sugar (2%).

To prepare soy milk directly at home it is sufficient to put into practice what is explained in our video recipe "Homemade Soy Milk".



Homemade soy milk

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In the feeding of the newborn

Soy milk, babies, allergies and lactose intolerance

Appropriately treated, it is necessary, for example, the addition of L-methionine, L-carnitine and taurine, soy milk can be used for feeding children with allergy to cow's milk proteins. In this sense it can represent a valid alternative to the milky formulations with high hydrolysis or semi-elementary, which are however preferred by many pediatricians for the fear that soy may in turn cause sensitization (see allergy to soy).

Then there is the problem of the transgenic origin of this food, while the economic aspect strongly favors it.

An alternative of the alternative, it must be said, is represented by rice milk, which is gathering positive consensus for its good nutritional value and very low allergenic power (it is no coincidence that it is the first cereal to be introduced during weaning).
Soy milk, thanks to the absence of lactose, is indicated in the re-feeding of the child after gastrointestinal disorders (diarrhea) of bacterial or viral origin. These situations can cause abrasion of the intestinal mucosa, with consequent deficiency of the lactase enzyme. Due to this enzymatic deficiency, the undigested lactose would recall liquids in the intestinal lumen, further aggravating the diarrheal manifestations. If used in this sense, soy milk must be considered a transitional food, to be used only for the time strictly necessary to overcome the acute phase of diarrhea.

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