Although roasted soybeans and fried soybeans are fragrant and delicious, they are warm and dry in nature, difficult to digest. Excessive consumption can lead to indigestion, abdominal bloating, dry mouth, and constipation. People with weak spleen and stomach should not eat too much. Soybeans contain trypsin inhibitors, which can easily cause symptoms such as nausea, vomiting, and diarrhea. However, this trypsin inhibitor can be decomposed and destroyed by high temperatures, so it should be cooked thoroughly at high heat to facilitate digestion and absorption. Saponins in soybeans can promote the excretion of trace element iodine in the human body. Long-term excessive consumption of soy products can lead to iodine deficiency, causing simple goiter. Iodine deficiency in children can directly affect their growth and development, leading to a decline in intelligence. Soy products are rich in calcium, which is beneficial for supplementing the body's calcium. However, if the blood calcium level is too high, it will hinder the absorption of zinc. Zinc deficiency in children can lead to delayed development, loss of appetite, anorexia, and can also affect memory, making them more susceptible to colds, pneumonia, oral ulcers, and geographic tongue. Therefore, children should pay attention to a balanced diet and should not rely on a single soy product for long-term consumption. [China Cuisine] Black Beans:
Roasting black beans can easily damage the spleen, and people with weakness should not eat them. Black beans are hard in texture and not easy to digest. People with a full middle jiao (abdominal bloating) or poor digestive function should eat less or not at all. In addition, like soybeans, they must never be swallowed whole without chewing thoroughly. Mung Beans:
People with a weak spleen and stomach should not eat too many. When cooking mung bean soup, it is not advisable to use alum, as it will lose the original fresh and fragrant flavor of the soup and also destroy some of the nutrients. Adzuki Beans:
Adzuki beans are sweet and sour in taste and promote urination. Eating too many can cause weight loss, so people who are thin or have frequent urination should not eat them. [China Cuisine] Broad Beans:
Broad beans are stagnating in nature, and eating too many can cause bloating. People with a weak spleen and stomach should not eat too many. A small number of people may develop "favism" after eating broad beans. The symptoms include sudden fatigue, dizziness, nausea, chills, fever, body aches, listlessness, enlarged liver and spleen, difficulty breathing, and even coma. The skin and whites of the eyes turn yellow, and the urine is the color of soy sauce. Studies have shown that favism has a clear genetic tendency. Therefore, parents with a history of broad bean allergy need to be especially cautious and should be very careful about their children eating broad beans. Lima Beans:
Lima beans contain a toxic protein, and their pods contain hemolysin and alkaloids. These substances must be destroyed by high heat. If not heated enough, symptoms of poisoning such as nausea, vomiting, abdominal pain, and dizziness may occur after consumption. The best way to prevent lima bean poisoning is to heat them thoroughly to completely decompose the toxic substances. Peas:
Eating too many can cause bloating; people with a weak spleen and stomach should use with caution. Cowpeas:
People with qi stagnation and constipation should not eat too many. Green Beans:
Green beans are also called string beans. Some people stir-fry string beans quickly to keep their color green. This undercooked string bean contains toxic trypsin inhibitors, hemagglutinins, and hemolysins, which can cause poisoning. The main symptoms include nausea, vomiting, abdominal pain, diarrhea, as well as headache, dizziness, palpitations, chest tightness, and chills. The course of the illness can be as short as a few hours or as long as 2-3 days. In fact, as long as the string beans are cooked through, their toxic substances will be decomposed and destroyed. Although high-temperature cooking will lose some vitamins, only by cooking them until they turn from green to yellow can the toxic substances be broken down, which is truly beneficial to health. [China Cuisine] Sword Beans:
Sword beans must be cooked thoroughly and should not be eaten raw. People with heat-related symptoms should consume them with caution. Bean Sprouts:
Some people believe that using chemical fertilizers to speed up the sprouting of beans is necessary, but this is not the case. The conditions required for bean sprouting are suitable temperature, moisture, and oxygen. The nutrients needed for the elongation of the sprouts and roots are provided by the stored nutrients in the bean itself, without the need for chemical fertilizers to promote growth. In addition, commercially available fertilizers are not pure and can be contaminated by other harmful substances during their manufacturing, packaging, transportation, and sales. Eating bean sprouts grown with chemical fertilizers is harmful to human health. Soy Milk:
Soy milk contains almost all the nutrients of soybeans and is a drink that is no inferior to milk. However, it is not advisable to drink too much soy milk at once, as it can cause bloating and stomach discomfort, and in severe cases, diarrhea. The digestive ability of the elderly and children is relatively poor, so special attention should be paid to this point. It is best not to add brown sugar to soy milk, as brown sugar can easily cause the protein in soy milk to denature and precipitate, making it difficult to digest and absorb. In addition, soy milk must be boiled thoroughly. When soy milk is heated to 80°C, its saponin will expand and float as foam, creating the false impression that the soy milk has boiled. Soy milk must be boiled for at least another 5 minutes after it has truly boiled to completely decompose and destroy harmful substances such as saponin and trypsin inhibitors. Tofu:
People with gout should not eat too much tofu, because tofu contains a high amount of purine substances, and gout is caused by abnormal purine metabolism. In addition, the calcium and magnesium in tofu can form an insoluble complex with tetracycline, affecting the body's absorption of the drug. [China Cuisine] Soy Sauce:
Many people like to add raw soy sauce to noodles, dumplings, tofu, and some cold dishes, which is very unhygienic. Although raw soy sauce can be eaten without heating, it is often contaminated due to poor hygiene conditions during its production, storage, transportation, and sales. There is a type of halophilic bacteria that can survive in high-salt foods. If people eat food containing this bacteria, they may be poisoned, experiencing nausea, vomiting, abdominal pain, diarrhea, dehydration, shock, or even death. When soy sauce is left for a long time, white "blooms" can often be seen on its surface. At first, they are just small white dots, which gradually grow into wrinkled membranes. Over time, the color turns yellowish-brown or brown. This is soy sauce mold, mainly caused by the parasitic growth of film-forming yeasts. At this point, the original nutrients and flavor of the soy sauce will be destroyed. In mild cases, the white film can be skimmed off and the soy sauce can still be eaten after being heated and disinfected. In severe cases, the soy sauce is already contaminated with toxins, its taste has changed, and its aroma has disappeared, so it should not be eaten. Liangfen (Cold Jelly):
Liangfen is made from mung beans or other beans, corn, or tubers, which are soaked, fermented, and wet-ground into a slurry, then filtered to form a block of starch. Fresh block starch is white or bluish-white, with a fine texture and no peculiar smell. If the block starch is stored indoors for several days without timely drying and ventilation, colorful mold spots or patches (red, yellow, green, etc.) will appear on it. This moldy starch contains mycotoxin, and if a person eats liangfen made from this moldy starch, symptoms such as nausea, vomiting, abdominal pain, and bloating will appear within 2-4 hours. In severe cases, convulsions, coma, or even death may occur. In addition, some unscrupulous merchants add blue ink or green dye to low-quality starch to make green liangfen, falsely advertising it as being made from mung bean powder. This liangfen has a strange taste in the mouth and is very harmful to human health. In fact, liangfen made from mung bean powder is not green; it is usually white or bluish-white. [China Cuisine] Vermicelli:
The main component of vermicelli is starch. Although vermicelli is delicious, about 0.5% alum is added during its processing. The added alum mixes with the slurry and remains in the vermicelli as it forms and dries. Since alum contains aluminum, vermicelli is an aluminum-containing food. Therefore, eating large amounts of vermicelli is not good for your health.