Over the last two years I have been using soy milk, both as a drink and in the form of soy yogurt. Recently I have started exploring other soy products such as tofu and miso. The results have been remarkable: I feel healthier and free from many of the age-related aches and pains I used to experience.
Yet soy milk has been demonised in some cultures. A friend from London recently asked me why soy milk and related products are not more popular in other parts of the world. My answer was simple: culture and the fact that in Asia lactose intolerance has made soy a natural choice. Here in Arusha, where soybeans are common, many enjoy drinks from roasted beans, though I prefer mine unroasted.
For many people around the world, cow’s milk is a daily staple. But in much of Asia, soy milk and other soy-based foods have nourished generations, especially where lactose intolerance makes dairy uncomfortable. Today, this ancient tradition is winning new friends far beyond its Asian roots.
Why soy thrived
The reason is simple: most East and Southeast Asians cannot digest cow’s milk. Studies show that 80 to 95 percent of adults in these regions are lactose intolerant. Soy offered a gentle, plant-based alternative rich in protein, calcium (when fortified) and isoflavones that support bone and heart health.
Soy traditions in Asia
In China, soy milk (doujiang) is a popular breakfast drink, often served warm with fried bread. Taiwan and Vietnam also enjoy it widely, while Japan and Korea rely more on tofu, miso, natto, and soups. Indonesia is famous for tempeh, a fermented soybean cake rich in protein and probiotics.
Health advantages
Research links soy with:
• Stronger bones, especially in older women.
• Better heart health, by lowering LDL (“bad”) cholesterol.
• Lower cancer risk, especially breast and prostate cancer.
• Weight and gut health support from fibre and fermented soy.
Soy for the world
Which soy foods translate best? Soy milk and tofu already fit easily into cereals, coffee, smoothies, and stir-fries. Tempeh is gaining ground as a meat substitute, while soy yogurt and cheese serve vegans and the lactose intolerant.
Who benefits most?
Children, teenagers, women approaching menopause, and the elderly all stand to gain from soy. In short, nearly everyone. From the breakfast tables of Beijing to health stores in New York, soy milk shows that food traditions can cross borders while keeping us strong.
