soya milk making machine

Product Description

THIS SOYA MILK MAKING MACHINE IS REALLY EXCELLENT FOR DIABETIC PATIENTS . THIS MACHINE GIVES 1.5 LTRS. OF SOYA MILK OUT OF *0 GRAMS OF SOYA FURTHER U CAN MAKE **0 GRAMS OF PANEER ( TOFU)  OR  CURD. OR YOU CAN MAKE LASSI WHICH IS REALLY EXCELLENT FOR DIABETIC
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Benefits of Soy Milk
As the taste of commercial soy milk improves more and more people are drinking it as enjoyment. But many people drink soy milk for the added health benefits. So what are the benefits of drinking soy
Benefit 1: Soy milk contains only vegetables proteins
Vegetable proteins have the advantage that they cause less loss of calcium through the kidneys. It is known that a diet rich in animal (and dairy protein) creates a higher risk for osteoporosis.
 Benefit 2:  Soy milk contains no lactose
About *5 percent of the world population cannot tolerate lactose. Some ethnic groups are more affected than others. For example *5 percent of Africans and *0 percent of Asians have lactose intolerance.
As an additional benefit, soy milk contains the prebiotic sugars stachyose and raffinose. These prebiotic sugars boost immunity and help decrease toxic substances in the body.
Benefit 3: Fewer people are allergic to soy milk
Only 0.5 percent of the children are allergic to soy milk, whereas 2.5 percent is allergic to cow’s milk.
Benefit 4: Soy milk reduces cholesterol
The saturated fats in cow’s milk are unhealthy and increase your cholesterol. The protein in cow’s milk has no benefits for the cholesterol. Soy protein can decrease cholesterol levels. The FDA (Food and Drug Administration of US) confirms that soy protein, as part of a diet low in saturated fat and cholesterol may significantly reduce the risk of coronary heart. The FDA recommends to incorporate *5 grams of soy protein in your daily meals.
Benefit 5: Soy milk contains no hormones
Cow’s milk contains natural hormones (from the cow) but also synthetic hormones, which can influence the good working of our own body. The synthetic hormone rBGH (recombinant bovine growth hormone) increase milk production by as much as *0 percent.
Benefit 6: Soy milk does not cause insulin dependent diabetes
Although no general consensus exists among scientists, some studies have shown an association between drinking cow's milk in early life and the development of insulin dependent diabetes. This association does not exist with soy milk.
Benefit 7: Soy milk is rich in isoflavones
The presence of isoflavones is the most important and unique benefit of soy milk. Each cup of soy milk contains about *0 mg isoflavones (mainly genistein and daidzein). Cow’s milk does not contain isoflavones. Isoflavones have many health benefits including reduction of cholesterol, easing of menopause symptoms, prevention of osteoporosis and reduction of risk for certain cancers (prostate cancer and breast cancer). Incidents of these cancers are very low in countries with high intake of soy products, including soy milk. Isoflavones are also antioxidants which protect our cells and DNA against oxidation.
Nutritional values of soymilk
Soymilk is an excellent source of high quality protein and B-vitamins. Soymilk is not a rich source of calcium, this is way most commercial soymilk products are fortified with calcium.Soymilk naturally contains isoflavones, plant chemicals that help lower LDL ("bad" cholesterol) if taken as part of a "heart healthy" eating plan.
Nutrional values of soymilk (per **0g):   Water *3.3g,  Energy *3.0kcal,Energy **8.0kJ Protein2.8g Fat (total lipid)2.0g Fatty acids, saturated 0.**4g  Fatty acids, mono-unsaturated 0.**6g  Fatty acids, poly-unsaturated 0.**3g Carbohydrates 1.8g  Fiber 1.3g  Ash 0.*7g Isoflavones 8.8mg  Calcium, Ca 4.0mg Iron, Fe 0.*8mg Magnesium, Mg*9.0mg  Phosphorus, Mg *9.0mg Potassium, K **1.0mg Sodium, Na *2.0mg Zinc, Zn 0.*3mg Copper, Cu 0.*2mg Manganese, Mn 0.*7mg Selenium, Se 1.3µg  Vitamin C (ascorbic acid) 0.0mg Thiamin (vitamin B1) 0.**1mg Riboflavin (vitamin B2)0.**0mg  Niacin (vitamin B3)0.**7mg  Panthotenic acid (vitamin B5) 0.**8mg  Vitamin B6 0.**1mg Folic acid 1.5µg  Vitamin B*2 0.0µg  Vitamin A 3.0µg Vitamin E 0.**0mg
Calcium Fortification of Soy milk
Dairy products provide most of the dietary calcium in Western countries, where soy milk is becoming increasingly popular. Natural soy milk contains only **0 mg calcium per liter, which is 6x less than cow milk. Therefore, most commercial soy milks are fortified with extra calcium up to a level ***0 mg/L, which is the same as that of cow milk. Manufacturers of soy milk use this specific level of ***0 mg/L to provide an alternative calcium source to cow milk. However, the question is do we really need such high calcium levels in soy milk? Obviously, manufacturers want to avoid the debate about optimal calcium levels and simple use same levels as found in cow milk, which is traditionally a recommended source of calcium. However, studies have shown that a higher intake of milk and calcium from milk is associated with a higher risk of osteoporosis. The Harvard's Nurses' Health Study, which involved about *7,**0 women, showed that women who consumed the most calcium from dairy products had almost double the rate of hip fractures compared to women who received the least calcium from dairy products.
Sources of Calcium in Soy Milk
Most manufacturers use tri-calcium phosphate as calcium source. Other calcium sources are calcium carbonate and vegetable calcium from seaweed (Lithothamnium Calcareum).
In addition, the calcium in the water, used in the soy milk manufacturing process, can be significant. The calcium level of municipal water or well water can range from 0 mg/L up to **0 mg/L.
Bioavailability of Calcium in Soy Milk
A study by Robert Heaney and colleagues entitled "Bioavailability of the Calcium in Fortified Soy Imitation Milk, with some Observations on Method" (***0, The American Journal of Clinical Nutrition) found that calcium from soy milk, fortified with tri-calcium phosphate, has an absorption efficiency of *5% compared to cow milk. Another study by Yangdong Zhao entitled "Calcium Bioavailability of Calcium Carbonate Fortified Soy Milk is Equivalent to Cow's Milk in Young Women" (***5, The Journal of Nutrition) found that calcium carbonate in soy milk had the same bioavailability than calcium from cow milk and had a higher bioavailability than tri-calcium carbonate. The lower bioavailability of tri-calcium phosphate is probably coming from the phosphate, which precipitates the calcium in the intestine. Soy milk contains phytochemicals, such as isoflavones and phytic acid, which may influence calcium absorption. Some studies have shown that isoflavones stimulate estrogen receptors in the intestine and increase calcium absorption, whereas other studies failed to show such effect. Phytic acid is known to inhibit calcium absorption but the low levels (less than 0.*1%) found in soy milk are unlikely to have any influence.

History of soy milk
The oldest evidence of soy milk production is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soy milk and tofu were being made in China during the period A.D. *****0. The oldest written reference to soy milk appeared in also in China at about A.D. ***0., in a poem "Ode to Tofu" by Su Ping.
The earliest European reference to soy milk was in ***5 by Domingo Fernandez de Navarrete and in ***0 by Juan de Loureiro, a Portuguese missionary who lived in Vietnam. All these early references to soy milk only mentioned soy milk as part of the process for making tofu. Only ***6, Frenchman Paul Champion, who had traveled in China, mentioned that the Chinese drank hot soy milk for breakfast.
Soy milk was first referred to in the United States by Henry Trimble in ***6 in the American Journal of Pharmacy. In ***0, Li Yu-ying, a Chinese living in Paris founded the world's first soymilk factory. In ***7, the first commercial soymilk in the US was produced J.A. Chard Soy Products in New York.
The first calcium fortified soy milk was produced in ***1 by Madison Foods, Tennessee. This Madison Foods company was run by the faculty of the Madison College. In ***9 Miller started to produce canned liquid soy milk, which was called Soya La, because the dairy industries prevented Miller from calling the product "soy milk".