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Soy milk: evaluating the advantages and limitations of a classic Middle Kingdom beverage
Nutritional Benefits
Culinary Traditions
Lactose Intolerance
Traditional
Soy Milk
Beverage
Protein
Dairy
Felix Weber
Author
2026-09-24
Date
4 min. read
article.read_time
3
Chapters
The traditional soy-based infusion, deeply embedded in Chinese culinary traditions, enjoys its highest recognition across the southern regions of China, particularly within the distinctive gastronomic practices of Guangdong province. Its expanding appeal among consumers with lactose intolerance or dairy protein allergies positions it as a compelling substitute for conventional milk products, while simultaneously delivering a distinctive flavor profile and nutritional benefits.
Milk from soybeans
First, soy milk was discovered by Liu An, who invented the production technique as early as 164 B.C.E. It is also believed that he was the first to coagulate soy milk, which is the process of stacking soy milk molecules into larger groups, resulting in a solid coagulation, and in this case soy milk tofu. Soy milk can be made at home.
Soy milk has its advantages
Soy milk fat, unlike animal milk and other dairy products, is primarily unsaturated in the form of low-density phytoproteins. It is also important to note that monounsaturated and multicellular soy fatty acids block the movement of cholesterol into the bloodstream. As studies show, people who regularly consume soy milk have reduced levels of triglycerides in their blood and lower levels of low density phytoproteins.
Soy milk is defective
We don't find too many flaws in soy milk, but that doesn't mean that it doesn' t have them. Too much soy can cause allergies. You can consume it up to 50 g a day because it contains triglycosides, which are chemicals that adversely affect the work of the pancreas, leading to the formation of the will. Cooking and processing of course reduce the content of these harmful substances, but only by 30%. With the many positive properties of the above mentioned phytoestrogens (islavones and lignans), there are opinions that during long-term consumption, soybeans can not only reduce testosterone levels, but can even lead to reduced fertility products by regularly turning soybean into a healthy food, and even eating them, but they should be reduced by as much as possible.
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