Ask a Dietitian

As seen on BCTV August 20/02
SOYMILK: THE COW MILK ALTERNATIVE

SOY PROTEIN FOR GOOD HEALTH

Soy protein, the primary nutritional ingredient in So Good, is an excellent source of isoflavones, a type of natural plant estrogen. Scientific studies demonstrate that soy protein and isoflavones may contribute to a healthy lifestyle by:

• lowering bad (LDL) cholesterol (1)
• helping build strong bones (2)
• controlling menopausal symptoms (hot flashes)(3) and possibly reducing risk of certain types of cancer. (4)Recently, the US Food and Drug Administration recognized soy’s role in helping reduce heart disease risk by approving a health claim for soy. According to that claim, a daily intake of 25 grams of soy protein – as part of a diet low in saturated fat and cholesterol – can help reduce the risk of coronary heart disease (CHD).In addition, new research is looking at soy’s role in managing diabetes, kidney disease, and weight management as well as soy’s antioxidant function.

  SOY BEVERAGES: So Good & So Nice Soyganic

  So Good is a natural beverage made from soy protein. It combines many of the nutritional qualities and conveniences of milk with all of the health benefits of soy protein. So Good is the first soy beverage to display the Heart and Stroke Foundation’s Health Check™ logo and is recognized as “an excellent source of calcium and a nutritional alternative to milk.”

  In addition to being free of lactose, So Good is 100% cholesterol free and is low in saturated fat. So Good is fortified with 14 essential nutrients including a high level of calcium and vitamin D, making it a nutritional alternative to milk. Each 250 mL serving of So Good contains up to 9.3 g of soy protein and 26.3 mg of isoflavones. Only certified non-genetically modified soy is used in So Good.

  The Organic Choice

  So Nice Soyganic is the good-tasting organic choice for today’s discerning consumer. Made from Canadian-grown certified organic, non-genetically modified soybeans, the So Nice Soyganic soymilk family is high in soy protein, low in fat, and is cholesterol, lactose and preservative-free. The Original and flavoured beverages are fortified with 14 essential nutrients including vitamin D, are very high in calcium, and are sweetened with organic chicory. One 250 mL serving of So Nice Soyganic supplies the body with 6.3 grams of soy protein and up to 60mg of naturally occurring isoflavones.

  TASTE AND USE

  Because So Good is made from soy protein rather than the whole bean, the traditional beany taste which has characterized soy beverages in the past, is absent. As a result, So Good has a great taste that appeals to the whole family.

  So Good is convenient to use in cooking and baking. Replacing dairy milk with So Good in any favourite recipe is a good-tasting way to enjoy the many benefits of soy.

  The beverage is available at major supermarkets in original, fat-free, vanilla, chocolate, strawberry and a new soyaccino flavour.

  The So Nice Soyganic Taste Advantage

  So Nice Soyganic tastes good. Made using the patented ProSoya Process which eliminates the denaturing and oxidation of soy protein (factors that cause the beany taste in most soy beverages), So Nice Soyganic has a smooth, superior taste, with all the benefits of soy protein.

  So Nice Soyganic is available in five flavours: Natural (unsweetened and unfortified), Original, Vanilla, Chocolate and a new Mocha flavour. So Nice Soyganic Noel Nog, the eggnog flavoured soymilk is available during the holiday season.

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  (1) Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids, New England Journal of Medicine 1995; 333:276-282.
  (2) Erdman JW, Stillman RJ, Lee KF, Potter SM. Short-term Effects of Soybean Isoflavones on Bone in Post-Menopausal Women. Abstracts of the Second Symposium on the Role of Soy In Preventing and Treating Chronic Disease. 1996. Abstract.
  (3) Albertazzi P, Pansini F, Bonaccorsi G, Zanotti L, Forini E, Aloysio DD. The Effect of Dietary Soy Supplementation on Hot Flushes. Obstet Gynecol 1998; 91:6-11.
  (4) Messina MJ, Persky V, Setchell KDR, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr Cancer. 1994; 21:113-131.

  Watch for the Eating for Energy segment on BCTV’s Noon News Hour!