I was talking with a coworker about fitness and the inevitable discussion of nutrition had popped up. I asked what her diet consisted of and got a quick run down of pastas, fruits, fish and soy milk. I became intrigued and asked why the decision to drink soy milk and not regular milk. She told me she wanted to avoid the contaminants and hormones given to cows to increase their milk production. Good reasons for being concerned, but is dairy really so bad that it should be eliminated from our daily diets? What about Soy? Is it really the natural miracle food that can take the place of milk ? I thought I would do a little homework make some comparisons and leave it up to you to make the call.
- Raises estrogen
Soy beans have the highest concentration of isoflavones, a natural estrogen compound found in plants and some legumes which cause an estrogenic response in human beings. The consumption of soy raises estrogen levels in humans.
- High amount of phytic acid
Nuts, seeds and grains contain phytic acid but soy contains the highest concentration of it. Phytic acid lowers the sugar levels in blood and has an antioxidant effect which may prevent various cancers especially colon cancer.
Phytic acid also bonds with minerals like zinc, calcium, magnesium and iron making them indigestible. This means that soy is reducing the nutritional value of other foods it is consumed with.
- Nutrition interference
Enzymes contained in soy inhibit the digestion of proteins and other nutrients causing a nutrition deficiency.
Organic lactose free milk
No growth hormones are used on these animals during the time they were milked
Not that it matters. Our bodies produce the growth hormone given to cows. The amount of hormone in regular milk is inconsequential and has zero effect on humans. Since this is about organic milk the issue of bovine growth hormone is non existent.
Animal products have saturated fat including milk. Our bodies need saturated fat. If you exercise regularly saturated fat is converted into energy, fat provides a longer lasting source of energy.
Nutrients are destroyed
When milk is pasteurized it is heated for a period of time and then cooled. This process kills germs and bacteria but also essential micro nutrients including digestive enzymes that help our bodies with lactose. What we are left with is warped (but usable) protein, sugar and calcium. Unfortunately Vitamin D a hormone that assists in the absorption of calcium is also destroyed and we need to rely on an outside source to get it or making sure the source of milk is fortified with it.