Soy milk is very nutritious and easy to digest and absorb. In addition, soy milk also contains minerals such as iron and calcium. Although the calcium it contains is not as high as that in tofu, it is higher than other dairy products. It can be said to be a national drink that is both affordable and of good quality. Regular consumption of soy milk can also prevent high blood pressure, stroke, diabetes...
However, if you drink soy milk incorrectly, it not only will not benefit your body, but can also be fatal! Friends who love to drink soy milk must pay close attention. Take 2 minutes to read this article to avoid accidents and benefit for a lifetime!
Four major benefits of drinking soy milk
1. Preventing and treating diabetes
Soy milk contains a large amount of dietary fiber, which can effectively prevent excessive absorption of sugar and reduce sugar levels, thus preventing diabetes. In addition, soy milk is also an essential food for diabetics in their daily lives.
2. Preventing and treating cerebral stroke
The magnesium and calcium elements in soy milk can significantly reduce brain blood lipids, improve cerebral blood flow, and thus effectively prevent the occurrence of cerebral infarction and cerebral hemorrhage. The lecithin in soy milk can also reduce the death of brain cells and improve brain function.
3. Preventing and treating coronary heart disease
The soy sterols, potassium, magnesium, and calcium in soy milk can keep the myocardial blood vessels in an excited state, improve myocardial nutrition, and lower cholesterol, thereby promoting blood flow and preventing vascular spasms. If you can insist on drinking a bowl of soy milk every day, the recurrence rate of coronary heart disease can be reduced by 50%.
4. Preventing and treating high blood pressure
The soy sterols, potassium, and magnesium in soy milk are powerful anti-sodium substances. Sodium is one of the main causes of high blood pressure and its recurrence. If you can properly control the sodium in your body, you can prevent and treat high blood pressure.
Soy milk is not perfect. It contains certain anti-nutritional factors that are not only unfavorable for the human body's digestion and absorption of nutrients, but are also harmful to health.
Drinking soy milk this way is like poisoning yourself!
According to reports, Ms. Wang from Hangzhou, in a hurry for her son to go to school, let her child drink a freshly "boiled" soy milk and prepared another cup for him to take with him.
As a result, the child experienced symptoms such as nausea, vomiting, and difficulty breathing at school. After being rushed to the hospital, he still passed away due to severe poisoning.
It was only after a forensic autopsy that it was discovered that the culprit was that cup of "undercooked" soy milk!
It turns out that soy milk contains a dangerous component called "saponin," which can cause poisoning, leading to symptoms such as nausea, vomiting, abdominal pain, and diarrhea.
In addition, raw soy milk also contains trypsin inhibitor, which reduces the stomach's ability to digest protein. It can only be destroyed by heating to 100°C.
Fu Ting, a national-level二级 nutritionist, reminds everyone:
If you make soy milk with a soy milk machine, you generally don't have to worry about the set program temperature; if you cook soy milk in a pot yourself, you should pay attention to boiling it until the beany smell is gone before drinking it.
When soy milk is heated to 80°C, a "false boil" phenomenon will occur due to foam floating up. At this time, it is not fully cooked and should be boiled for a few more minutes.
So, what are the scientific methods for making soy milk?
First, try not to mix in mung beans, rice, etc.
The raw material should be high-quality soybeans, with a small amount of black soybeans mixed in to make the soy milk darker in color; mixing in a few nuts like peanuts and walnuts will make the soy milk's texture smoother and the taste slightly more fragrant.
Try not to add starchy ingredients like mung beans, red beans, or rice, as the presence of starch will make the soy milk's texture slightly sticky and the flavor will be masked.
Second, soak for 10 hours in advance
Soybeans need to be fully soaked to make soy milk with a smooth texture and low residue rate.
Soybeans generally need to be soaked for more than 10 hours at room temperature. When the temperature is high, they should be placed in the refrigerator or the water should be changed several times to avoid bacterial growth.
Third, adding honey is healthier
Soybeans contain almost no starch or sucrose, so soy milk has no sweetness. However, adding sucrose is not conducive to blood sugar control. For those who like sweet soy milk, you might as well add some honey.
Honey is a natural sugar, mainly composed of fructose, which is sweet and requires less, making it relatively healthy. To reduce the destruction of active substances in honey, do not add honey immediately after making the soy milk. It is best to add it just before drinking when it has cooled down slightly.
Fourth, mix with heated milk to drink
This mixed method is often opposed by some people who are keen on "food incompatibility," but this practice is not only harmless but also improves nutritional value due to protein complementarity. However, if you don't like the mixed flavors, you can drink them separately.
Fifth, making savory soy milk is more delicious
Some friends may find the beany flavor of soy milk a bit strong. You can adjust it according to your own taste, for example, making it savory or sweet. In fact, there are many ways to eat savory soy milk now. Especially in Shanghai, people love to eat savory soy milk. They add a little seaweed, dried shrimp, vegetable leaves, etc., to make a bowl of very nutritious soy milk.
"A person cannot go a day without beans," soy milk is this kind of delicious and nutritious food for the common people, deeply loved by everyone. But most people don't know that drinking undercooked soy milk is like poisoning yourself!