Talk:Soy milk/Archive 3

"Phwear"

It seems a hoax was introduced in July 2020, calling soymilk "phwear". A search of Google websearch, booksearch, newssearch, scholarsearch finds no usage of this term for soymilk, except for Wikipedia mirrors. Searching the spurious results from booksearch, by searching inside those books for the term results in no uses. This term was introduced into the target page in July 2020 [1] basing it on a single source. And using Google Books to search inside that source finds no usage of "phwear" in that book either.[2] -- 65.94.169.16 (talk) 05:14, 22 August 2020 (UTC)

health claims

Why is there no discussion here about the various health claims for soy milk? People might want to know stuff like that. Especially the increased risk of breast cancer. Is this article edited by the industry? — Preceding unsigned comment added by 202.189.78.210 (talk) 22:49, 10 January 2021 (UTC)

Outdated, off-topic bibliography

Moving these sources - some not about soy milk specifically - to here for discussion about relevance (or redundancy) to the article and/or archiving. Zefr (talk) 13:14, 2 May 2021 (UTC)

• Atkinson, Fiona S.; et al. (1 Dec 2008), "International Tables of Glycemic Index and Glycemic Load Values: 2008", Diabetes Care, 31 (12): 2281–3, doi:10.2337/dc08-1239, PMC 2584181, PMID 18835944.
• Huang, H.T. (2008), "Early Uses of Soybean in Chinese History", The World of Soy, University of Illinois Press, ISBN 978-0-252-03341-4.
• Lawrence, S.E.; et al. (2016), "Preference Mapping of Soymilk with Different U.S. Consumers", Journal of Food Science, 81 (2): S463–76, doi:10.1111/1750-3841.13182, PMID 26677062.
• Langworthy, C.F. (7 July 1897), "Soy Beans as Food for Man", USDA Farmers' Bulletin, pp. 20–23.
• Lei Ma Li, Bin; Han, Fenxia; Yan, Shurong; Wang, Lianzheng; Sun, Junming (2015), "Evaluation of the Chemical Quality Traits of Soybean Seeds, as Related to Sensory Attributes of Soymilk", Food Chemistry, 173: 694–701, doi:10.1016/j.foodchem.2014.10.096, PMID 25466078.
• Shi, X.; et al. (2015), "Flavor Characteristic Analysis of Soymilk Prepared by Different Soybean Cultivars and Establishment of Evaluation Method of Soybean Cultivars Suitable for Soymilk Processing", Food Chemistry, 185: 422–9, doi:10.1016/j.foodchem.2015.04.011, PMID 25952888.
• Shurtleff, William; et al. (2004), "Dr John Harvey Kellogg and Battle Creek Foods: Work with Soy", History of Soybeans and Soyfoods, 1100 BC to the 1980s, Lafayette: Soyinfo Center.
• Shurtleff, William; et al. (2009), History of Miso, Soybean Jiang (China), Jang (Korea), and Tauco/Taotjo (Indonesia), 200 BC–2009, Lafayette: Soyinfo Center, ISBN 9781928914228.
• Shurtleff, William; et al. (2013), History of Soymilk and Other Non-Dairy Milks, 1226 to 2013 (PDF), Lafayette: Soyinfo Center.
• Shurtleff, William; et al. (2014), History of Soybeans and Soyfoods in China and Taiwan and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods outside China, 1024 BCE to 2014 (PDF), Lafayette: Soyinfo Center

Comparison with other soy foods

The absorption of isoflavonoids given by fermented soy foods it the same than that of a miso soup, due to the fact that "the intestinal microflora is capable of hydrolyzing the isoflavone glucosides from non-fermented soy foods".

It seems to be a WP:notable information to be preserved in the article.

References