By: Erica Wells, RD
So assuming you read last month’s post, you already know that soy is a cholesterol free, high quality protein substitute for meat/dairy and that Silk soymilk has as much or more calcium as a glass of milk and contains Vitamin D. But did you know that the health benefits of soymilk extend beyond fat, protein, calcium and Vitamin D? Studies have shown that whole soy protein, such as soymilk, may reduce LDL (bad-cholesterol) levels, therefore potentially reducing the risk of heart disease when consumed as part of a diet low in saturated fat and cholesterol. There is clinical research to suggest that the isoflavones (plant hormones, called phytoestrogens, capable of exerting estrogen-like effects) in soy may help reduce hot flashes and night sweats associated with menopause. Studies even show that these isoflavones may play a role in the prevention of osteoporosis through bone-sparing effects. Research has also shown a reduced incidence of breast and prostate cancer in populations who consume diets high in soy.
There appears to be a lot of evidence to support eating a diet high in soy as part of one low in saturated fat and cholesterol. Silk soymilk is an easy way to incorporate soy protein and its isoflavones into your day. As mentioned last month, Silk soymilk can not only be consumed alone but can also be used in various recipes as a substitute for cow’s milk. Below are two yummy, fall inspired recipes, which benefit from the unique flavor of soymilk.
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References:
http://www.aafp.org/afp/2009/0101/p43.html
https://umm.edu/health/medical/altmed/supplement/soy
http://www.hsph.harvard.edu/nutritionsource/2014/02/12/straight-talk-about-soy/
http://circ.ahajournals.org/content/113/7/1034.full
http://www.todaysdietitian.com/newarchives/040114p52.shtml
http://ajcn.nutrition.org/content/78/3/593S.full.pdf
This post is sponsored by FitFluential on behalf of Silk.
