One of the new recommendations of the Dietary Guidelines is to eat more plant proteins in place of animal options. So instead of the meats, poultry and dairy products we should be eating more beans, nuts and seeds and whole grains to get plant-based proteins.
I don’t want to admit this but I rarely eat beans. And it’s not because I don’t want to… it’s just that Craig Hates Beans. He won’t go anywhere near beans– unless they’re chickpeas that have been processed into hummus.
That leaves me with little opportunity to get the protein, fiber, antioxidants and other unique plant-based nutrients found within beans, including soybeans. I also have a strong family history of heart disease, so having soyfoods in my diet is also recommended to keep sat fat low and to obtain soy’s heart health benefits. Research with soyfoods show that they do lower LDL-cholesterol and they have a good ratio of omega-3 fatty acids to omega-6s.
Because I’m athletic and lift a lot, I need to have plenty of protein (but am not a big animal protein eater) so soymilk is a great way for me to get more plant protein in my diet. So, at any given time, there is always a half-gallon of Silk Light Original in my refrigerator. It has just 60 calories for 8 ounces and is fortified with calcium, vitamin D and the same standard nutrients in regular milk. I like that has 30 calories less per serving that skim milk, and to me, I actually really like the taste of soymilk. In fact, when I have tea or a latte without soymilk, it taste a bit off to me. (The opposite from the way I used to be.)
Compared to skim milk: 90 calories, 0 grams fat, 12 g sugars, 9 grams protein, 30% DV calcium, 25% DV vitamin D