Soy milk is highly nutritious and a beverage suitable for all ages. Drinking soy milk in the summer can help cool you down, prevent heatstroke, and quench your thirst; drinking it in the winter can dispel cold, warm your stomach, and provide nourishment. In short, it is a treasure all year round.
However, when it comes to this treasure that is good for the entire body, knowing how to drink it for the greatest health and maximum nutritional benefit is a science in itself!
Skills| The Most Nutritious Way to Drink Soy Milk!
According to scientific research, soy pulp is rich in protein and dietary fiber, and contains a large amount of calcium, with approximately 100 milligrams of calcium per 100 grams of soy pulp. The fat content in soy pulp is very low, and regular consumption can prevent obesity. Additionally, soy pulp contains a significant amount of the anticancer substance "isoflavones," and eating it regularly can reduce the risk of certain types of cancer.
1. Pure Soybean Soy Milk Ingredients: One cup of pure soybeans, water. Method: Soak the soybeans overnight, wash them, place them in a soy milk maker, add water up to the medium water level line (or the lower level line for a thicker consistency), and press the "whole soybean soy milk" button.
2. Corn Soy Milk Ingredients: One cup of pure soybeans, one cup of corn grits (fresh corn tastes better, use 2 cups), water. Method: Soak the soybeans overnight, wash them together with the corn, place them in a soy milk maker, add water up to the medium water level line (or the lower level line for a thicker consistency), and press the "five-grain soy milk" button.
Myths| These Soy Milks Should Not Be Drunk!
One. Soy milk has a cooling nature. People with poor digestion, frequent burping, or poor kidney function should drink it in moderation. Additionally, individuals with acute gastritis and chronic superficial gastritis should avoid soy products to prevent excessive stimulation of gastric acid secretion, which can worsen the condition, or cause bloating.
Two. Soy milk with brown sugar is not easily absorbed by the body. This is because brown sugar contains various organic acids that combine with the proteases in soy milk, whereas adding white sugar does not cause this phenomenon.
Three. Soy milk kept warm in a thermos. This method is not recommended because the warm, moist environment inside a thermos is highly conducive to bacterial growth. Furthermore, saponins in the soy milk can dissolve the scale in the thermos, which is harmful to human health.
Four. Since soy milk is made from soybeans, which are high in purine content and are considered a cooling food, individuals with symptoms of gout, fatigue, weakness, and listlessness (those with a deficient and cold constitution) are not suitable for drinking it.
Five. Soy milk boiled with the lid on. Soy milk must not only be brought to a boil, but it must also be boiled with the pot lid open. This is because only with the lid open can harmful substances in the soy milk be volatilized away with the steam.
Six. People taking antibiotics should not drink it. Soy milk must not be taken with antibiotics such as erythromycin, as the two can have a chemical reaction. It is best to wait at least one hour after taking antibiotics before drinking soy milk.
Seven. People with zinc deficiency should not drink it frequently. If you drink soy milk often, be mindful of supplementing zinc. Beans contain inhibitors, saponins, and lectins, all of which are harmful to the human body. The best way to counteract them is to cook the soy milk thoroughly, and people who consume soy milk long-term should not forget to supplement with the trace element zinc.
Eight. Young children are not suitable for drinking soy milk. Never use soy milk as a substitute for milk for young children. Infants should be fed with formula milk that is close to breast milk and should absolutely not be given soy milk instead, because the nutrients in soy milk cannot meet the developmental needs of a child's body.