Soya Milk

W

Wee Kean

Registered User
I am thinking of giving my daughter fresh soya milk as well as fresh milk. She is going to be 1 year old soon. I am drinking it as well and I bought it from Wellcome, it is sugar free and using non-GM soya beans. Is it good for baby? Do I need to heat up the soya milk before serving? Anyone doing the same thing and if yes, can you share your experience? Thanks.
 
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I have a question about soya milk.......I've seen some that are "calcium enriched" or "with added calcium" so does that mean some soya milk don't contain calcium unlike fresh milk?
 
Soy milk

According to this page:
"One cup of unfortified soymilk contains almost 7 grams of protein, 4 grams of carbohydrate, 4? grams of fat, and no cholesterol. Although soymilk supplies some B vitamins, it's not a good source of B12, nor does it provide a significant amount of calcium. Since many people substitute soy beverages for cow's milk, manufacturers have offered fortified versions. These varieties may include calcium and vitamins E, B12, and D, among other nutrients. If you choose soymilk, read labels carefully to be sure you're getting enough of these important nutrients."
http://www.goaskalice.columbia.edu/1861.html

Here's a chart listing the amount of calcium in various soyamilks
http://www.soyfoods.com/nutrition/CalciumChart.html


I don't think there's a problem w/ giving your year-old baby soy milk in moderation in addition to cow milk (just like you might want to give your baby juice or water).

However, I've been told that soy milk is rather "Cold" (Leung) in nature, so don't over-do it, and heat it, rather than serve it cold.
 
As for soy products, you may try the local fresh food markets, with more variety and fresher (in my opinion) than the supermarkets, and taste a lot better. I've bought soy milk from Wellcome, but the quality is somewhat unstable. Also, choose the ones made in Hong Kong instead of China.

As for heating soya milk, I am worried about the condition of the refrigerated products. Sometimes you may see cartons of food stacked outside the supermarkets when you go in, and you come out half an hour later they are still there, under a temperature of 30+ degrees. Then you may come across the refrigerators being out of order and the food all watery, or a stoppage of electricity.

There are some tofu fa and soy milk freshly made everyday sold at some fresh food markets and they taste excellent.
 
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Some people make their own soy milk. My m-i-l and s-i-l did for a while.

Recipes:
<http://www.soya.be/how-to-make-soy-milk.php>

<http://www.fatfree.com/archive/1999/oct/msg00085.html>


Valencia said:
As for soy products, you may try the local fresh food markets, with more variety and fresher (in my opinion) than the supermarkets, and taste a lot better. I've bought soy milk from Wellcome, but the quality is somewhat unstable. Also, choose the ones made in Hong Kong instead of China.

As for heating soya milk, I am worried about the condition of the refrigerated products. Sometimes you may see cartons of food stacked outside the supermarkets when you go in, and you come out half an hour later they are still there, under a temperature of 30+ degrees. Then you may come across the refrigerators being out of order and the food all watery, or a stoppage of electricity.

There are some tofu fa and soy milk freshly made everyday sold at some fresh food markets and they taste excellent.
Click to expand...
 
Thanks for the info. Valencia, can we give baby tofu? What type of tofu you are giving to your baby? I tried once and my daughter loved it. However, I was told that tofu has "Shek Gou" which is not very good for baby. What do you think?
 
Hi, Wee kean,

Since tofu has shek kou, it's common knowledge among Chinese that don't mix it or eat it with honey, otherwise it'll solidify in your stomach. If you're worried about the shek kou, then wait until your daughter is older, say 5 or 6, or don't eat too much, just occasionally. I think Pak Fuk tofu doesn't contain shek kou (I think) because they taste different, but I don't recommend them because they use genetically reformed soy beans.

My daughter likes soy milk, but not tofu. I eat lots of tofu. As for soy milk, I drink it occasionally. When I drink I give some to my daughter just like other beverages. She is still on formula even though at 4. It's an uncommon practice among Chinese to replace formula or milk with soy milk (except for vegetarians) but I know people that like eating beans and boiling them with soup because they are nutritious. Hope this helps.

Hi, Loupou,

Thanks for your information. Can we make our own tofu without shek kou at home?
 
I'm no tofu expert. You can check at this site: http://en.wikipedia.org/wiki/Tofu#Production.

Shek kou is the coagulant used in making Chinese tofu, I think they use mainly calcium sulfate. Tofu is a traditional food. My father and I have been eating lots of tofu for years and we still stay alive and healthy. However, don't cook it with spinach since people say it will have a chemical effect.

Enjoy your tofu. :missingto
 
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Soya milk is made of beans, and beans can give u gas or accidity problem. If anyone takes soya milk, please make sure that it is made fresh and consumed on that day itself. I was on a crash diet, and I was drinking soya milk instead of skim milk, and I used to get back pain, and was told by a friend, that it is due to taking the soya milk if not freshly made.
 
Poonam Mir,

I suspect your problem is due to the lack of calcium or the presence of uric acid rather than unfresh soy milk. My late mom had been suffering from osteoarthritis since she was fifty, mainly pain on the knees. The government clinic gave her a leaflet on which were a whole list of food to avoid, mainly soy food, mushrooms and dried food.
 
Does anyone heard of these few soya bean drink? "So Good" "So Natural" and "Calci-plus"? I always drink "So Good" because it is non-GM soya bean. However it is always out of stock in Wellcome. A friend suggested "Calci-plus" but it doesn't seems like using non-GM soya bean. My husband bought me "So Natural" recently which is non-GM soya but it tastes weird and salty as it uses sea salt. Why sea salt and is it good?

Can anyone recommend other brand of soya bean drink (non-GM, added calcium and unsweetened) I always bring a pack of soya drink or milk with me wherever I go (not much time to have lunch or breakfast properly)

Thanks!
 
Salty soy milk is Shanghai style. Shanghai people eat them with Chi Fan (Shanghai rice dumpling), very delicious.

I've seen a soy milk machine at Watson's that costs $238 today.
 
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