is soy milk good for you? - Page 2

[Starflower]

I have recently given up soy milk in my lattes because I have thyroid issues and I believe it may be interfering with my medication. Time will tell. I still eat tofu on occaision, but not very often. I am not vegetarian, but I am sensitive to dairy.

[Blueone]

I can't eat any soy, I'm really allergic to it. If I eat even a little bit a migraine will soon follow along with a rash. I was talking with my doctor who takes care of my thyroid problem and he was saying it isn't healthy at all. Especially if you have a thyroid problem. However, that being said lots of people do eat it with no problems. I think it just depends on the person.

However, I don't know about the research in the article. I just heard that soy isn't always as healthy as they say. I use rice milk since I'm allergic to dairy and have a lactose intolerance. Although, I want to try the coconut milk!

[gillibean]

We don't avoid it at all costs but we don't go out of our way to consume it.

[WC_hapamama]

Originally Posted by baglady

I know that many Asians drink soy milk, but its more of an occasional health tonic. Plus the soymilk sold in stores is not the same as traditional Asian soymilk (a by product of tofu making) from what I understand.

The traditional Asian soymilk is what is USED for tofu, not a byproduct. Traditional Asian soymilk generally has less flavoring, sweeteners and additives than the stuff we get here in the US.

I have a milk allergic daughter, and a son who is contact allergic to coconut and tree nuts, so we use small amounts of soymilk for DD to drink and in things like pancakes, faux cream sauces and other items that require a milk substitute. Except for rice pudding, I've found that the other milk substitutes that we can use are either too expensive or have less than desirable results.

[somegirl99]

Originally Posted by WC_hapamama

The traditional Asian soymilk is what is USED for tofu, not a byproduct. Traditional Asian soymilk generally has less flavoring, sweeteners and additives than the stuff we get here in the US.

I forgot to add that I use plain unsweetened soymilk, both on my oatmeal and for cooking.

Unfortunately when I travel I can't find the single serving size boxes in unsweetened.

[WC_hapamama]

Originally Posted by somegirl99

I forgot to add that I use plain unsweetened soymilk, both on my oatmeal and for cooking.

Unfortunately when I travel I can't find the single serving size boxes in unsweetened.

You can freeze smaller portions... just shake well before you pour it into the containers you're freezing it in, and shake well before you use it after you thaw it.

[Asiago]

I think it really depends upon your estrogen balance to begin with. Males also produce estrogen in their adrenals (females in adrenals and also ovaries).
Someone with a normal estrogen balance (male or female) adding phytoestrogens could change and elevate the level. Someone who is deficient on the other hand, it may fullfill a deficit.
I do know from Dr. Alfred Plechner's research that elevated estrogen (estradiol, estriol or estrone) contribute to immune dysfunction and deregulation. Soy contains estradiol.
Excess estrogen binds to thyroid hormone, deregulates immunoglobulin production, and can effect cortisol hormone.

Determining the source or sources of body estrogen is critical. While the ovaries do indeed produce estrogen, they are far from the only source. Non-ovarian estrogen may enter the body or be produced in any of the following ways:

The adrenal cortex (zona reticularis and possible interface layer) both produce forms of estrogen.
Ingesting soy protein may raise estrogen levels, since soy contains estradiol. The amount of soy ingested seems to make no difference; any soy protein may be enough to push a estrogen prominent person into estrogen dominance.
The enzyme aromatase converts DHEA, DHEAS and various androgens to estrogen in the tissue.

http://www.drplechner.com/humanprotocol.php

[baglady]

Originally Posted by WC_hapamama

The traditional Asian soymilk is what is USED for tofu, not a byproduct. Traditional Asian soymilk generally has less flavoring, sweeteners and additives than the stuff we get here in the US.

I have a milk allergic daughter, and a son who is contact allergic to coconut and tree nuts, so we use small amounts of soymilk for DD to drink and in things like pancakes, faux cream sauces and other items that require a milk substitute. Except for rice pudding, I've found that the other milk substitutes that we can use are either too expensive or have less than desirable results.

Oh, thanks. I don't claim to be an expert. I don't have a problem with anyone eating it, I just wished more people realized that the claims that it is a health food are in question. I my case I was definitely over consuming. It depends on the person.

[somegirl99]

Originally Posted by WC_hapamama

You can freeze smaller portions... just shake well before you pour it into the containers you're freezing it in, and shake well before you use it after you thaw it.

Thanks for the tip, but I'm not sure how I can take/store frozen soymilk on cross-country or overseas business trips? :

BTW I travel about 50% time for work.

[WC_hapamama]

Originally Posted by somegirl99

Thanks for the tip, but I'm not sure how I can take/store frozen soymilk on cross-country or overseas business trips? :

BTW I travel about 50% time for work.

Yeah, that would be awkward wouldn't it?

I have seen little 4oz juice box type dealies of soymilk at the Asian markets around here, they're not flavored, but I'm not sure if they're sweetened or not.

[EMS]

We avoid soy, except in very small, occasional amounts in the form of tofu, edamame, or soy sauce.
Here is a good link about why:
http://www.utne.com/2007-07-01/Scien...de-of-Soy.aspx