Soy foods are well known for reducing the risk of heart disease, cancer, and osteoporosis. Soy foods have no cholesterol and since they are also without lactose, soy foods and beverages is an ideal source of protein for more than half the world population suffering from lactose intolerance.
Dr. Mark Messina and his associates in their book The Simple Soybean and Your Health (Avery Publishing, New York, 1994) looks at the many amazing nutritional advantages provided by soy foods, highlighting the latest studies that have found soy foods helpful in preventing many forms of cancer, heart disease and osteoporosis, and in controlling diabetes.
Foods and beverages derived from soybeans have neither cholesterol nor lactose, and are rich in high quality protein and minerals. They are ideal foods for those concerned about their present or future health.

Soybeans are abundant in many different types of phytochemicals, some of which are unique to Soya, including::

Isoflavones - Compounds that are similar to natural estrogen but with one important difference, that they may help prevent hormone-dependent cancers.
Genistein - A compound that may stop the spread of some forms of cancer at its earliest stages, and may even help to prevent heart disease.
Protease Inhibitors - Described as a “universal anti-carcinogen”, these compounds may block the action of cancer-causing enzymes.
Phytic Acids - These compounds have been shown to inhibit the growth of tumors in laboratory animals.
The nutraceutical nature of soyfoods was discussed by 350 delegates from around the world in The Second International Symposium on the Role of Soya in Preventing and Treating Chronic Disease, was held in Brussels, Belgium. Major topics discussed included:
Heart Disease
The fact that the consumption of soya protein can lower blood cholesterol levels has been a subject of significant research over the past 30 years. In a research paper published in the prestigious The New England Journal of Medicine 333:5 p276(1995), Anderson et al confirmed that soya protein consumption significantly decreases serum cholesterol concentration and low density lipoprotein (LDL) cholesterol along with the serum triglycerides, without reducing the high density lipoprotein (HDL) which is protective against heart disease. Many researchers reported at the conference that in fact soya protein intake actually increases the good cholesterol. Nilausen and Meinertz (University of Copenhagen, School of Medicine) found that 5 out of 9 subjects who were fed soya protein experienced a 21% decrease in LDL cholesterol, but also an increase of 11% in HDL. In 3 other subjects LDL was unaffected but HDL increased by 18%.
Osteoporosis
Recent research has shown that certain soybean isoflavones may inhibit bone breakdown and even stimulate bone formation. In a study by Erdman et al (University of Illinois at Urbana-Champaign, USA) post-menopausal women were fed diets containing 40g of dry milk, 40g of soya protein with moderate level of isoflavones or 40g of soya protein with high level of isoflavones for a six-month period. The results indicated that bone density and bone mineral content increased in the lumber spine region in the women consuming soya protein with a high level of isoflavones. Other skeletal areas showed similar trends.
Prevention of Cancer
The consumption of soyfoods has been associated with a reduced risk of several types of cancer. In one study Bennink et al (Michigan State University, East Lansing, USA) found the animals fed soya flour, soya flakes, or the soybean isoflavone – genistein – had 35 to 40% fewer ACF (Aberrant Crypt Foci – which are considered to be the beginning stages of colon tumors) compared to the animals fed soya protein concentrates. Since the concentrates are low in soybean isoflavones compared to other soya products, soya isoflavones may be responsible for this observation. Similar affect of genistein was observed by other researchers in controlling breast cancer and prostate cancer.
Kidney Function
Anderson et al showed that animals consuming soya protein had lower level of blood urea nitrogen and serum creatinine than those consuming animal protein. This is good news for diabetes patients.

Soy protein keeps your heart in
  good shape.
  The US FDA recognises
  "25g of soy protein in a day
  as a part of diet low in saturated
  fat and cholesterol may reduce
  the risk of heart disease".

The Soymilk helps in building strong bones,as it contains calcium and vitamin D

Contains Cancer fighting compounds called isoflavones ,which reduce the risk of various types of cancers such as breast, colon and postrate.

Soymilk is perfect for the Lactose-intolerant as,it it naturally free from lactose.