Health Benefits of Soy

SoyQuick Automatic Soymilk Maker™ delivers a natural delicious way to enjoy the health benefits of soymilk. Whether you are new to soymilk or have been drinking commercial beverages for years you will find that making fresh natural soymilk is an excellent way for you and your family to truly benefit from the goodness of soy.

A Heart Healthy Diet

In 2000 the Food and Drug Administration (FDA) announced that foods containing soy protein may reduce the risk of coronary heart disease (CHD).

What's In A Claim

To get the heart-healthy benefits of soy protein, the FDA recommends that consumers incorporate four servings of at least 6.25 grams of soy protein into their daily diet - a total of at least 25 grams of soy protein each day.

The soy health claim is based on the FDA's determination that 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease by reducing blood cholesterol levels. Recent clinical trials have shown that consumption of soy protein compared to other proteins such as those from milk or meat, can lower total and LDL cholesterol levels.

Cholesterol

New food product labels may now say, "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. Over 40 scientific research studies have been conducted on the effects of soy protein and cardiovascular disease. More than 54 million people in the U.S. have high blood cholesterol (levels over 200), according to the American Heart Association.

Cancer

Soy foods fit the dietary guidelines for reducing cancer risk, and they also contain anticarcinogens which may prove to be protective. Epidemiological studies show that populations which consume a typical Asian diet have lower incidences of breast, prostate, and colon cancers than those consuming a Western diet. The Asian diet includes mostly plant foods, including legumes, fruits, and vegetables, and is low in fat.

The Japanese have the highest consumption of soyfoods. On the other hand, the typical Western diet includes large amounts of animal foods, is lower in fiber and complex carbohydrates, and is high in fat. Soy foods are dietary staples in the Orient, but are not commonly included in the Western diet. Japan has a very low incidence of hormone-dependent cancers.

The mortality rate from breast and prostate cancers in Japan is about one fourth that of the United States. There is evidence that suggests the difference in cancer rates is not due to genetics, but rather to diet. Migration studies have shown that when Asians move to the United States and adopt a Western diet, they ultimately have the same cancer incidence as Americans.

The American Cancer Society has created guidelines designed to help reduce the risk of cancer. Their recommendations include: • Choose most of the foods you eat from plant sources; • Limit your intake of high-fat foods, particularly from animal sources.

Fresh soymilk fits these guidelines for a health promoting diet. Soymilk contains high quality protein and makes an excellent substitute for animal foods. Soymilk and tofu are amazingly versatile, and can easily be incorporated into a varied diet.

Isoflavones

Soyfoods are the richest dietary source of isoflavones. These compounds are being studied intensively because they exert physiological effects which may help reduce risk of certain diseases. Phytochemicals are plant compounds which exert biological effects in the animals or humans that consume them. One type of phytochemical is isoflavones.

Isoflavones are found in varying amounts in legumes, but the only significant source in the human diet is soybeans. Isoflavones are phytoestrogens and have a chemical structure similar to that of estrogen. When consumed by animals or humans, isoflavones exert weak estrogenic effects. The two primary isoflavones in soybeans are genistein and daidzein, and their glycosides.


In fact, most isoflavones occur in soybeans as the glycoside forms, genistein and daidzein. Tofu, soymilk, soy flour, and soy nuts have isoflavone concentrations of 1.3 to 3.8 mg/g or about 37 to 108 mg per ounce.

Menopause

Currently, a great deal of research is being conducted to investigate possible health benefits of soy with woman that are experiencing menopause. During pre-menopause, women experience fluctuations in estrogen levels which can cause uncomfortable symptoms. The hormonal changes that occur during menopause can cause an increased risk for heart disease and osteoporosis in addition to a variety of symptoms such as hot flashes, night sweats, insomnia, vaginal dryness, and or headaches.

Changes in estrogen levels have surprisingly wide-ranging effects throughout the body. Hormone replacement therapy (HRT) is commonly prescribed to help prevent the negative health effects of menopause. However, many women do not want to take HRT because of the possible increased risk for breast cancer. Can soymilk and soyfoods provide the same kinds of health benefits as HRT, without the risks?

Scientists do not have the answer yet, but evidence is accumulating for several health benefits of soy. Soy contains phytoestrogens in the form of the isoflavones, genistein and daidzein. These are known to have weak estrogenic effects when consumed by animals and humans. Researchers are studying the physiological effects of the isoflavones to find out whether they can serve some of the same functions as physiological estrogens, and thereby decrease the health risks associated with menopause.

A cross-cultural study of menopause found that women in Japan rarely reported the symptoms of pre-menopause which are common in the West. Post-menopausal Japanese women also have lower rates of osteoporosis and heart disease, and a longer life expectancy. These facts have fueled an interest in research designed to clarify the relationship between soy consumption and health.

Diabetes & Kidney Disease

There is some research evidence that soyfoods such as fresh soymilk may help with blood sugar control in diabetics. It is interesting that the use of soyfoods for diabetes control was one of the first health benefits noted for soy. Soy may also help lower the risk for some of the complications of diabetes, such as kidney disease. Legumes, especially soybeans, have a very low glycemic index, and are valuable foods to include in a diabetic diet.

Regardless of source, the total amount of carbohydrate in the diet needs to be within the patient's recommended limit. Blood sugar control may also be improved by choosing carbohydrates which are high in soluble fiber. Some researchers believe that fiber has no measurable benefit unless it is added to the diet in very large amounts. Soy fiber is extremely fermentable in humans, and therefore may have more physiological benefits than some other types.

Supplemental soy fiber may also help by slowing absorption of sugars. In kidney disease, a soy-based diet may be preferable to the traditional low protein diet for decreasing renal damage. Soy provides high quality protein, without stimulating hyperfiltration and proteinuria. It may also help prevent kidney damage by lowering serum LDL cholesterol levels.

Cardiovascular disease is two to four times as common in diabetics as in the general population. Therefore it is important for diabetics to follow the standard recommendations for heart health. More research is needed to clarify the possible benefits of soy in a diabetic diet.

Fat

Fresh soymilk is low in saturated fat, rich in the essential fatty acids and is an excellent source of vitamin E. Like all plant fats, soybean oil has no cholesterol.

The soybean is the world's leading source of edible oil.

Allergies

Though uncommon, food allergies can have serious consequences. The incidence of true food allergy is about 1% to 2% in adults, and 5% to 8% in young children. Often soymilk and tofu can take the place of the more allergenic foods, such as cow's milk and eggs. However, some people are also allergic to soy. Those who are allergic to soy may be able to tolerate some soyfoods, but not others.

It is important for these people to read food labels and familiarize themselves with the ingredients. Children often outgrow their allergies within a few years. The most common food allergies are to cow's milk, eggs, peanuts, and fish, although any food can be potentially allergenic.

The best treatment for a food allergy is complete avoidance of the allergenic food. This means that alternative foods must be found to provide the missing nutrients. Identifying alternative foods is especially crucial in the case of young children because they are in a phase of rapid growth and development.

Soy-based infant formulas have been used since 1929 to feed infants with cow's milk protein allergies. Today's soy formulas are equivalent to cow's milk formulas in digestibility, nutritional profile, and acceptability. In healthy infants, soy formulas promote normal growth, nutritional status, and bone mineralization.

Soyfoods Strengthen Diet

Eating soyfoods may be one easy way to help build strong bones and to lower risk of osteoporosis. Osteoporosis is most often seen in older people since bones become thinner, weaker, and brittle with aging. The United States has one of the world ’s highest rates of osteoporosis. Between 15 and 20 million American suffer from this disease. Women are more likely to an men to have poor bone health. One out of every five American women over the age of 65 has fractured one or more bones.

The good news is that diet and lifestyle changes can greatly reduce the risk of osteoporosis. As many as 60 different factors affect bone health. For example, exercise is very important for developing strong bones and for keeping bones from getting thin. Physical activity can slow the loss of bone matter that occurs with aging. In fact, exercise not only slows bone loss in the elderly, it actually leads to an increase in bone density.

A healthy diet is also important for strong bones. Some dietary factors, like caffeine, sodium, and protein, may speed bone loss. Nutrients, like calcium and vitamin D, help promote bone health. Adding soybeans and soyfoods to the diet may also help reduce the risk of osteoporosis. Soyfoods may work in three ways to protect the health of bones:

	Many soyfoods are rich in calcium.
	Soy proteins helps conserve calcium in the body.
	Compounds in soybeans may protect the strength of bones.

Soyfoods Provide Calcium

The best protection against osteoporosis in later life is having strong, dense bones early in life. Adequate calcium intake is crucial for this.

Although most people think of milk first as a source of calcium, many foods are rich in this nutrient. Legumes, such as soybeans, are naturally good sources of calcium. One cup of cooked soybeans contains about 12 percent of the adult calcium recommended daily allowance. Some brands of tofu are especially rich in calcium because they are made with a calcium salt. The calcium in soyfoods is very well absorbed by the body.

Soy Protein Helps Conserve Calcium

The bones are very dynamic, as they constantly break down and rebuild. Some calcium must come from the diet. As important as adequate calcium intake is, it is equally, or perhaps more, important to reduce the amount of calcium being lost from the body. A high intake of dietary protein can increase the loss of calcium and this may raise risk of osteoporosis. But all protein isn ’t equal in this regard. Studies show that soy protein does not have the same calcium-wasting effect. When people eat soyfoods in place of animal proteins, they excrete far les calcium in their urine.

Compounds in Soybeans Protect Bone Health

Soybeans are a unique source of a group of compounds called isoflavones. Soybeans are the only food that contains these compounds in significant amounts. One type of isoflavone called daidzein is very similar to a drug widely used in Asia and Europe to treat osteoporosis. This drug prevents bone from breaking down. When the drug is metabolized in the body, it produces daidzein – the same compound found in soybeans. This suggests that eating soyfoods – natural sources of daidzein – could help reduce the risk of osteoporosis. But another isoflavone in soyfoods, genistein, may also help. In one recent animal study, genistein was shown to inhibit breakdown of bone.

A Bone-Healthy Lifestyle

Many factors affect bone health. A lifestyle that promotes healthy bones includes the following:
	Exercise. Weight-bearing exercise, such as walking and running, is one of the most important factors affecting bone health.
	Adequate intake of calcium. Choose calcium-rich foods often. They include dark green leafy vegetables, broccoli, Chinese cabbage, many legumes (especially black beans, chickpeas, and baked beans), almonds, figs, and soyfoods, such as tofu made with calcium salts, fortified soymilk, tempeh, textured vegetable protein, and cooked soybeans.
	Moderate protein intake. Avoid excessive animal protein by eating more grains, beans, fruits and vegetables and by limiting meat and other animal foods.
	Limited sodium intake. Most sodium comes from processed foods.
	Add soyfoods to diet. Because many soyfoods provide calcium, are rich in the type of protein that does not induce calcium loss and are a source of isoflavones, they provide a unique way to improve bone health.

This information was prepared by Mark Messina, PhD, and Virginia Messina, MPH, RD, authors of The Simple Soybean and Your Health. The Minnesota Soybean Growers Association (MSGA) and the Minnesota Soybean Research & Promotion Council (MSR&PC) are two very distinct and different organizations who work together toward a common goal. Thanks to http://www.mnsoybean.org/ for the use of this text.

Other information in coloured boxes

	Calcium in Soyfoods (mg)
	Soybeans (mature, ½ cup) 80
	Soybeans (green, ½ cup) 130
	Tempeh (½ cup) 77
	Tofu (½ cup) 130*
	Textured soy protein 85
	(½ cup prepared)
	Soymilk (1 cup) 80

Depending on how it is processed, ½ cup tofu can provide between 80 and 435 mg calcium. The recommended daily allowance for calcium for adults is 800 mg.

Soy and Kids

Many sources wildly exaggerate the negative effects of eating soy foods in both adults and children. It's true that there may be concerns about ingesting soy isoflavones that are extracted and concentrated, but eating soy as food does not appear to be a problem for the vast majority of people. There are used to be a concern with feeding soy-based formulas to infants because older (60's-70's) formulas lacked iodine but that's been addressed.

There has been a “landmark study” about vegetarian children done on the children of "The Farm" in Tennessee, a large commune started in the early 1970's. They had a vegan diet which was soy-based. The children, who are now adults and having their own children in some cases, have been studied for growth, health, etc…

The American Academy of Pediatrics (AAP) concurs that a vegetarian diet is suitable for children, so long as infants and young children under 2 years of age consume plenty of heart-healthy fats for essential growth, including breast milk, vegetable fats and oils, avocados, nuts, seeds, and soy products. After the age of two, children should gradually limit dietary fat; by age five, only 20% to 30% of calories should come from fat. It's easy to see why fresh soymilk can form part of a young diet!

Smoothies

Kids love frozen or fresh fruit and fresh soymilk from SoyQuick blended to make a fun and delicious smoothie. Encourage your kids to eat healthy. Start with fresh, delicious soymilk for only pennies a glass!

New Customer Answers

Q. Where is the serial number located on the machine?
A. The serial number is located on the reverse of the quality control tag. As of June 2005, the serial number can be found in 3 locations.

1. On the back of the Quality Control Tag
2. On the front cover of the manual
3. On the bottom of the machine.

Q. What can the soy pulp be used for?
A. The soy pulp left in the filter cup from the soybeans is called "okara". It is a great source of fiber, protein and contains all the other great nutritional benefits of soy. Use all types of pulp from nuts, beans and seeds in dips, cookies, cakes, muffins, cereals, soups, vegetable burgers, and many other recipes.

Q. I would like to make my milk taste yummy, can I add flavors to the milk?
A. Flavoring is an excellent way to suit many tastes, Add a flavor after your soymilk is made or just before consumption for best results. Here are some ideas to inspire your milk using your new SoyQuick:

	Add 1-2 tsp of frozen juice concentrate (apple, orange, pineapple),
	Add 1-2 tbsp of nectar (peach),
	Add 1-2 tbsp of hot chocolate,
	Add 1 tsp of your favorite Jell-o or pudding/pie dessert,
	Add 1 tsp of molasses or maple syrup,
	Add 1-2 oz of your favorite liqueur (see Joseph’s favorite Balies recipe),
	Add a few squeezes of chocolate, carob, or strawberry syrup,
	Add 1 tsp of instant coffee to your hot soymilk or maybe a couple more if you're having a slow morning!
	Add 1 tbsp pf honey with 1 tsp of vanilla,
	Add 10-50 coffee beans placed into the filter cup with the pre-soaked soybeans – flavored is great

Q. When do I add sweeteners to the milk if needed?
A. All sweeteners should be added after the milk is finished and poured into a jug to cool. Some of the common sweeteners that customers like to use are Agava Nectar, Honey Date, Cane Sugar, Stevia, Turb Sugar, Malted Rice / Barley, Brown Rice Syrup, Brown Sugar, Maple Sugar. With the freedom of making your own fresh milk you can control how much or how little sweetener is added.

Q. Can I add additional items into the filter cup when making different milks?
A. Generally speaking, yes you can add what ever you like into the filter cup to change the taste or add nutrition into your milk. For example, a few common items that we are asked about are coffee beans, flax seed, sesame seeds and sweet coconut. A word of caution: when adding additional items into the filter cup or mixing different nuts or beans, it will change the original grinding reaction of the blade so when adding or removing a few extra beans or nuts is sometimes necessary so that the blade can have good grinding action. Experiment a little and you'll be enjoying that custom mix in no time!

Q. How is the trypsin inhibitor (TI) removed from soybeans?
A. There are both heat-stable (saponins, tannins, estrogens, phytate) and heat-labile (protease inhibitors) in soy. Protease inhibitors in soy are destroyed by heating but other factors also play a role, such as duration of heating, particle size and moistusre conditions. Thus, how soy products are processed will dictate how much of the protease inhibitor (also known as trypsin inhibitor) remains. For example, raw soy flour has lost none of the trypsin inhibitor, but toasted soy flour has lost 85-94%, and soy protein isolute has lost 79-91%. The loss of trypsin inhibitor does not reduce the biological value and digestibility of the protein. In fact, the opposite occurs. As measured by the Protein Efficiency Ratio (PER) assay in rats, a standard assay of protein quality, nutritive value of the protein in soy actually increases with the heating used to destroy trypsin inhibitors.

Source: Karl E. Weingartner, Ph. D., Senior Food Scientist & Assistant Professor
National Soybean Research Laboratory
University of Illinois at Urbana-Champaign

Now that you have found the answers to your questions, be sure to read the SoyQuick User Manual before your first use to take advantage of all the new benefits of owning your own machine.

Making Fresh Tofu

Making your own tofu is fast, fun, and inexpensive! With every order of a SoyQuick Automatic Soymilk Maker™ (model SDZ-5), we will send you a durable, easy-to-clean tofu kit absolutely free as a gift from us to you. This kit, when purchased separately, has a retail value of $19.95.

Each tofu kit contains:

A high quality two piece press (5 x 4.25 x 3.5")
A large piece of cotton muslin
10 packets of tofu coagulator

Our tofu press is made from durable plastic with rounded corners. Customers like this design as it greatly assists in forming the block of tofu and it is very easy to clean. All you need to do is just rinse it and let it dry. We have found that a wooden tofu press that has hard-to-reach corners is more difficult to clean and maintain as bacteria and bits of tofu are often left behind.

How Do You Make Tofu?

To make tofu, you need a fresh batch of soymilk from your SoyQuick Automatic™ Soymilk Maker, tofu coagulator, and our easy-to-use tofu press. The coagulator will separate the soymilk into curds and whey that you pour into the tofu press. The press allows the water to drain off and forms the tofu into a block. Our tofu press comfortably fits one full batch of coagulated soymilk.

One batch of fresh soymilk makes approximately 7 - 14 oz (195-395 grams) of great tasting tofu. However, the size and firmness of your tofu is determined by how much water you press out and how long you leave the tofu "set" in the press. You can even make your own flavored tofu and tofu dessert, or add your favorite herbs to make delicious herb tofu. Simply add the desired ingredient as an extract or powder to the soymilk before adding the coagulant.

Make Soft and Hard Tofu

Follow soymilk making steps.
Stir in one package of Tofu coagulator or 1 ½ to 2 teaspoons of Nigari or Gypsum (adjust amount of each for desired firmness) Cover pot and let stand for 20 minutes. Soymilk will separate into large curds and whey.

Center included cheesecloth over and into Tofu press (step 1).
Place Tofu press into a colander over a sink. Pour the curds and whey into the Tofu press (step 2).

Fold remaining sides of cheesecloth on top of Tofu and use the top paddle to press out water (step 3). For soft tofu, press gently to form the block and let stand for 15-20 minutes in the press. For firm tofu, press more forcefully and let stand in the tofu press with a weight on top (a glass of water for a light weight, or couple of books for a heavier weight) for 1 hour. The more the tofu is pressed, the firmer the tofu will be.

One batch of soymilk makes approximately 7-14 ounces (195-395 grams) of great tasting Tofu, depending on how much you press it.

Storing Tofu

Tofu can be stored in the refrigerator for up to 7 days. Cover the tofu with fresh cool water (filtered is best) and replace the water daily to prevent it from getting cloudy and growing bacteria. Make sure that the tofu is completely submerged.

What is Coagulator?

Tofu coagulators are mineral salts that separate the solid soy proteins from the water creating curds and whey. The coagulant that is included in your tofu kit is magnesium chloride, one of the most commonly used coagulants in tofu production. Synthetic magnesium chloride is on the National Organic Standards Board's list of accepted ingredients for organic certification.

Our coagulant is the food grade mineral in a powdered form and is manufactured expressly for the purpose of making tofu. It is conveniently pre-packaged in single use packets so that air, moisture, and light are kept out to ensure shelf life. Plus, with our single use packets you know that you are using the right amount every time, no measuring necessary!

Other tofu coagulators Available

Pure Gypsum

Tofu Coagulator
16 oz/ 454 g
Use 1-1/2 to 2 teaspoon (adjust amount for desired firmness).

Gypsum is a calcium rich, naturally occurring mineral that can be used in conjunction with our Natural Dried Refined Nigari to help coagulate soymilk for tofu and to add more calcium to your diet. It makes a softer, smoother tofu than Nigari.

Our Ultra Pure Gypsum exceeds 98 percent purity. It is used in enriched flour and breads, cereal baking powder, yeast foods, bread conditioners, canned vegetables, and artificially sweetened jellies, preservatives and, of course, tofu.

Calculating your calcium intake. 4.242 grams of our Ultra Pure Gypsum is equal to 1000mg of calcium.

Natural Dried Refined Nigari

Tofu Coagulator
16 oz / 454 g
Use 1 ½ to 2 teaspoons (adjust amount for desired firmness)

This natural Nigari is the dried liquid remaining after the common table salt has been removed from the sea water. Nigari is mostly magnesium chloride with some magnesium sulfate and other trace elements found in the raw form. Refined Nigari is used as the natural solidifying agent in the preparation of tofu. It makes a firmer and more tender tofu than using Calcium Sulphate.

Make tot of great tasting tofu! For adding calcium to your tofu see our Ultra Pure Gypsum which can be used together with Nigari. Store all Coagulators at room temperature in sealed containers. Stored properly, they have a shelf life of 1 ½ to 2 years.

Soy Milk

Soymilk is the rich creamy milk of whole soybeans. Offering a unique sweet, nutty flavor and valuable nutrients, soymilk can be used in many ways. Soymilk is available as a plain unflavored beverage. Soymilk can be used in almost any way that dairy milk is used. Enjoy plain or flavored soymilk by the glass or pour over hot or cold cereal. You can also use soymilk to make cholesterol-free cream soups and sauces. Baking with soymilk is another option. Replace dairy milk with soymilk in cakes, breads and cookies. Use soymilk in pancake and waffle batters. Try soymilk in place of evaporated milk in custards, puddings and pumpkin pies. Also, use soymilk to create delicious shakes and smoothies.

Making soymilk With Your SoyQuick Soymilk Maker

	Using included measuring cup, measure one level cup of dry soybeans (100g).
	In a large bowl, wash soybeans thoroughly and rinse with fresh water. Repeat 3 times until water is clear. Cover beans with 2-3 inches of water and soak 8-10 hours at room temperature. Soaking overnight is most convenient. After soaking, be sure to wash your soybeans thoroughly.
	Fill jug with water up to the maximum water fill level.
	Place all soaked soybeans directly into filter cup and re-attach filter cup to machine head.
	Position machine head onto jug and place in a safe position.
	Attach power cord. (Appliance will beep and power indicator light will be green.)
	Press only the START button. The appliance will automatically start the cycle. This process takes 13-15 minutes. Multiple audio beeps with a flashing power light indicate the cycle is completed.

Helpful tips and suggestions

1: Make extra strong soymilk by filling the jug only to the minimum water fill level

2: The soy pulp left in the filter cup is called okara. Okara is an excellent source of natural food fiber that can be added to many recipes.

3: Premium soymilk is made from pre-soaked soybeans. This method gives
you the best quality and taste.

4: Soymilk can be used in all your favorite recipes requiring milk.

5: Keep soymilk refrigerated and use within 7-10 days to ensure freshness.

Soaking Soybeans

The best quality soymilk is made from presoaked and washed soybeans. The benefits of soaking and washing the soybeans include the following:

1. Produces a better quality, thicker, richer tasting milk
2. Reduces the amount of starches resulting in a reduction in the occurrence of flatulence
3. Reduces the lipoxgenase enzyme giving the milk a smoother "not beany" taste
4. Reduces phytate content allowing the essential minerals to be more readily absorbed
5. Reduces the trypsin inhibitor enzyme making the protein in the milk more easily digestible

Nutritional Analysis of Homemade Soymil

Store-bought Taste

If you like the taste of store-bought soymilk, here are some suggestions to help make your fresh homemade soymilk taste like your favorite brand.

Recipe 1

1.After making a batch of fresh soymilk, filter the milk through a fine filter, such a permanent type "gold" filter. Press the solids against the mesh screen to squeeze out all the liquid.

2.Add ½ teaspoon of sea salt and 2 to 3 tablespoons of organic sugar.

3.This makes a very smooth, and slightly sweet milk.

Recipe 2

After making a batch of fresh, hot soymilk, add ¼ teaspoon sea salt, 1 to 2 tablespoons of sugar and 3 tablespoons of barley malt and mix well.

Recipe 3

After making a batch of fresh, hot soymilk, add ¼ teaspoon sea salt and 3 tablespoons brown rice syrup and mix we