Myth: Soymilk isn’t as good for you as cow’s milk
Reality: Soymilk such as Silk® delivers many of the same important nutrients as cow's milk, including calcium, vitamin D and protein. In addition, unlike many types of cow's milk, soymilk is very low in saturated fat and cholesterol-free. Find out more about Silk vs. milk.
Myth: Soy is a major cause of food allergy
Reality: Soy protein is one of the eight most common food allergens; a list that also includes proteins in milk, eggs, peanuts, tree nuts, fish, shellfish and wheat. However, these foods are not equally allergenic. In fact, soy allergy is relatively rare and much less common than milk and peanut allergies.1,2 If you know or suspect you are allergic to soy, consult your doctor for dietary guidelines and always read labels with care.
Myth: Minerals are not absorbed when soy is consumed
Reality: Soybeans—like other legumes and whole grains—contain phytate; a naturally-occurring plant compound that can reduce the absorption of minerals such as calcium and iron. However, research shows that calcium from soymilk is absorbed as well as calcium from cow’s milk.3 In addition, new research indicates that in contrast to older thinking, iron absorption from soy is also very good.4
Myth: Soy protein is inferior because it comes from a plant
Reality: Unlike most plant proteins, soy protein is “complete,” meaning that it contains all of the essential amino acids—the building blocks of protein—in sufficient quantities to meet the body's requirements.5 The medical and nutrition communities, as well as the FDA, recognize soy protein as equal in quality to animal protein.
Myth: All soy is the same
Reality: Whole soybeans are a nutritious source of protein, fiber, beneficial omega-3 fats and a variety of vitamins and minerals such as folate and potassium. However, not all foods made from the soybean provide all of these beneficial components. Soymilk made from whole soybeans, soynuts, tempeh and edamame are examples of whole soyfoods which better preserve the nutritional attributes of the soybean. Most processed products such as soy supplements and isolated soy protein do not.
Myth: All soymilk is the same
Reality: There are two types of soymilk commonly found on the market: those made from whole soybeans and those made from isolated soy protein. Whole bean soymilk, such as Silk, is made by crushing the bean and removing the indigestible fibrous portions, then blending the resulting "base" with water, flavoring and nutritious fortifications such as calcium. This whole bean process preserves not only the protein but also other important components of the original soybean including isoflavones, essential fatty acids including an omega-3 fat and some fiber. Soymilk made from isolated soy protein is highly processed, made by chemically extracting the protein from the bean, then reconstituting the isolated protein with water and other additives.
Myth: Soy flour and soy protein powder are the same thing
Reality: Soy flour (used in some Silk Light products) is a minimally processed ingredient made by mechanically grinding soybeans. Soy protein powder (isolated soy protein) is a highly processed substance, made by chemically extracting and isolating the protein from the bean.
Myth: Soy upsets your stomach
Reality: While any food can cause sensitivity in some people, clinical studies don’t show soy causes more gastrointestinal disturbances than other commonly consumed foods. Furthermore, soymilk is a wholesome and delicious milk alternative for those who can't drink milk due to lactose intolerance. If you know or suspect you are allergic to soy, consult your doctor for dietary guidelines and always read labels with care. Find out more about Silk vs. milk.