Proface

Many people turn to soy milk because of allergies to lactose, which is the main carbohydrate in cow's milk. What are the advantages and disadvantages of each of these milk?

Lactose, the main carbohydrate in cow's milk, will cause digestive problems for some people. People who are intolerant of lactose are caused by lack of lactose enzymes, which are necessary to break down lactose.

This makes people intolerant to produce gas, bloating and diarrhea after consuming some form of dairy products.

Soy milk is a substitute for people who are allergic to cow's milk. Technically, soy milk is not milk as in cow's milk, but a drink made from soy bean juice. Soy milk is also popular among vegetarians, due to its basic ingredients derived from plants.

Currently, more people are deliberately choosing soy milk rather than cow's milk because of the health benefits it offers. But the benefits of soy is still a debate, although it is generally accepted that soy milk contains large amounts of very healthy compounds.

Debate of soy milk and cow's milk

The main difference between soy milk and cow's milk is its source, namely plants and animals.

As quoted from SteadyHealth, Friday (14/05/2010), one cup of unfortified soy milk (still pure, not yet enriched) contains almost 7 grams of protein, 4 grams of carbohydrates, 4.5 grams of fat and contains no cholesterol.

Although soy milk contains vitamin B, but this milk is not a source of B12 and does not provide significant calcium intake.

Since soy milk is a substitute for cow's milk, manufacturers have offered an enriched version of soy milk, which is calcium, vitamin E, B12, vitamin D and other nutrients.

Cow's milk provides carbohydrates, vitamins, minerals, and fats. All cow's milk contains 8 grams of protein and 12 grams of carbohydrates per cup. It is also a rich source of other nutrients.

One cup of cow's milk provides 30 percent of the daily calcium requirement of an adult, and about 50 percent of vitamin B12 and riboflavin. Often enriched with vitamin D to facilitate calcium absorption, as well as vitamin A. So that cow's milk is considered a complete food.

The superiority of milk dairy cow

Cow's milk undergoes pasteurization, the process by which milk is heated, kills bacteria, enzymes and unprofitable proteins.

Cow's milk is rich in enzymes and actually contains 22 essential amino acids, including phosphates, which are essential for calcium absorption.

Raw or dairy cow's milk has many health benefits and is the best source of calcium.

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This milk is a good source of vitamins, especially vitamin B12, which is an important vitamin that is hard to find from non-meat sources. It also contains IgG (Immunoglobulin) enzymes, vitamins A, B, and C.

Research also shows that milk dairy cows also contain enzymes and antibodies that actually make milk less susceptible to bacteria. Lipases are also present that help with the digestion of fat.

Another major benefit is that cow's milk contains CLA (conjugated linoleic acid) or conjugated linoleic acid, which has been observed to fight cancer.

The advantages of soy milk

Health benefits from soy milk is undeniable. Nevertheless, many people who care about the ratio of soy milk are measured by cow's milk.

Soy milk is high in protein, and because it is made from beans also contains fiber that is much higher than cow's milk.

The greatest benefit of soy milk is isoflavones. It is a similar chemical that with the hormone estrogen. Isoflavones are connected to health problems and are responsible for preventing many cancers, heart disease, osteoporosis and many other diseases.

Soy milk is not fat-free. Soy milk has 2 percent less fat than cow's milk, but it does not contain bad cholesterol.

Because soy milk is made from nuts, it contains about 9 times less saturated fat than cow's milk. In addition, soy milk has 10 times more fatty acids than cow's milk, which is a healthy fat.

Cholesterol-free soy milk. In addition, soy suo can reduce LDL bad cholesterol, while cow's milk increases LDL cholesterol levels. Soy milk also provides additional protection for the liver with phytochemicals, which are abundant in soy milk.

Soy milk contains four times as much thiamin (vitamin B1) and almost twice the amount of niacin (vitamin B3) compared to cow's milk. Soy milk also contains more magnesium, copper and manganese than cow's milk.

Soy milk also contains 42 times the amount of manganese as well as cow's milk. Manganese is needed for bone formation. People with anemia require manganese for iron storage.