Drinking soy milk under seven conditions is not conducive to the digestion and absorption of nutrients by the human body, and is instead harmful to health.
One, soy milk is inherently cold in nature. People with poor digestion, belching, or poor kidney function should drink it sparingly. In addition, individuals with acute gastritis and chronic superficial gastritis should not consume soy products to avoid excessive stimulation of gastric acid secretion, which could worsen their condition, or cause gastrointestinal bloating.
Two, brown sugar should not be added to soy milk, because brown sugar contains various organic acids that bind with the protease in soy milk, making it difficult for the body to absorb. Adding white sugar, however, does not cause this phenomenon.
Three, some people like to use a thermos to keep soy milk warm, but this method is not advisable because the warm and humid interior of a thermos is an excellent environment for bacterial growth. Furthermore, saponins in soy milk can dissolve the scale inside a thermos, and drinking it can be harmful to human health.
Four, since soy milk is made from soybeans, which are high in purine content and are considered a cold-natured food, individuals with a cold-deficient constitution, especially those with symptoms of gout, fatigue, weakness, and listlessness, are not suitable for drinking soy milk.
Five, soy milk must not only be brought to a boil, but the lid must also be left open during the boiling process. This is because only with the lid open can harmful substances in the soy milk be volatilized away with the steam.
Six, soy milk should never be taken with antibiotics such as erythromycin, as they can undergo chemical reactions. It is best to wait at least one hour after drinking soy milk before taking antibiotics.
Seven, those who regularly drink soy milk should pay attention to supplementing zinc. Legumes contain inhibitors, saponins, and lectins, all of which are substances that are not good for the human body. The best way to deal with them is to cook the soy milk thoroughly. People who consume soy milk long-term should not forget to supplement the trace element zinc.