Aspen Club and Spa

The other day I was in “that” coffee shop, just ordering a standard cup of joe to go. I was suprised at the number of orders belted out before me where the customer had asked for soy milk instead of milk. I like soy milk with cereal or right out of the carton, but I can’t imagine a lattle with it or using it in place of good old half and half.

I think many would agree that in recent years, soy products have emerged as a staple for vegetarians/vegans or for those who are lactose intolerant and cannot stomach milk.  According to a little research, soy foods are often fermented, which modifies absortion of calcium, zinc and iron, which makes them more easily digestible.  Upon further poking around I was pretty suprised to read that while they are high in protein, heart healthy and have other benefits,  soy foods and products may not be as miraculous as they appear, or sound. Experts recommend soy, as all foods, should be consumed in moderation and isn’t a total replacement for proteins and other nutrients.

I guess its a matter of taste as well. While I can deal with tofu from time to time, I would never replace a burger or sandwich with something called tempeh or sietan. But I applaud those who do, its a personal choice.

I am curious about the calcium in soy…most doctors recommend a calcium supplement in addition to what we consume, especially for women.  Faced with so many choices at the local phamacy, its hard to choose which calcium pill to take. The one with magnesium?  And what do oyster shells have to do with anything?

I think I’ll continue my use of soy, in moderation. But I do need to find a calcium pill that s right for me and make  a point to take it regularly, now that is the hardest part.