Soy milk has long been hailed as "plant milk" and is very popular in the Chinese breakfast menu due to its affordability and nutritional value. However, can it really prevent and treat cancer? Is it better to drink soy milk or milk for breakfast? A reporter interviewed Zeng Jing, Director of the Nutrition Department at the Guangdong Provincial Corps Hospital of the Chinese People's Armed Police Force, to find out. While soy milk can indeed help prevent cancer, family support is even more important
After carefully reading the newspaper report "Husband Grinds Soybean Milk by Hand for 5 Years to Save His Cancer-Stricken Wife," Zeng Jing told the reporter that the "miraculous" stories of soy milk's healing power date back to ancient times. One such story is about Liu An, the King of Huainan from the Western Han Dynasty, 1900 years ago. Legend has it that Liu An was a filial son. When his mother was ill, he ground soybeans that had been soaked overnight into soy milk for her to drink every day. His mother's condition improved quickly, and from then on, soy milk gradually became popular among the common people.
When asked if soy milk can truly prevent and treat cancer, Zeng Jing responded: "Current analysis suggests that soy milk is rich in substances like soy saponins, isoflavones, lecithin, and soybean oligosaccharides, all of which are highly beneficial to the human body. It has the effect of lowering human cholesterol. If hand-ground and unfiltered, it also contains a relatively high amount of dietary fiber, which has a certain positive effect on the prevention and treatment of colon tumors."
However, Zeng Jing also stated: "We often see many inspiring stories of cancer fighting, but the methods used by the protagonists may not have broad medical significance, and we certainly cannot conclude that cancer can be treated by relying solely on soy milk. There are many accidental factors in each individual case, and the influence of psychological state, physical constitution, and related treatments like surgery and medication is indispensable. Personally, I believe that in this particular case, the main factor in prolonging survival was not the hand-ground soy milk; perhaps family support was more important." Soy Milk vs. Milk for Breakfast: Pros and Cons
Is it better to drink soy milk or milk for breakfast? Zeng Jing said that each has its pros and cons. "Objectively speaking, compared to milk, soy milk has lower protein and calcium content and relatively more phosphorus, making its nutritional value lower than milk. Milk is rich in protein, minerals, and vitamins, with very high levels of calcium and vitamin B12. However, it lacks vitamin C, iron, and fiber. At the same time, milk is an animal product that contains less desirable cholesterol and saturated fatty acids. Soy milk, made from soybeans, has protein quality that is almost as good as animal protein. It also contains iron, vitamin B1, pantothenic acid, and fiber, and it is free of cholesterol and saturated fatty acids."
Zeng Jing explained that the fat in soybeans is unsaturated fat, which is more beneficial for people with anemia than milk. Supplementing with plant protein by drinking hot soy milk can enhance a person's disease resistance. Furthermore, the glycemic index of soybeans is 15%, while that of milk is 30%, making soy milk a safer choice for obese and high-blood-sugar individuals.
In addition, milk contains lactose, and about two-thirds of the world's population is lactose intolerant. Among Asian Caucasians, 70% do not absorb lactose. In contrast, soy milk has an advantage in absorption because it contains oligosaccharides, which can be 100% absorbed by the human body. High-risk groups for breast cancer should not drink large amounts of soy milk
Zeng Jing explained that there is currently controversy in the medical community regarding soy milk: on one hand, many nutritionists emphasize its health benefits, such as the health effects of isoflavones on the female body and the role of soybean oligosaccharides in improving intestinal flora. On the other hand, some foreign research reports have stated that high doses of isoflavones not only cannot prevent breast cancer but may also stimulate the growth of cancer cells. Therefore, women with risk factors for breast cancer should avoid consuming large amounts of isoflavones or drinking large quantities of soy milk over a long period. Additionally, the protein in soybeans can hinder the human body's absorption of iron. If soybeans or soy products are consumed in excess, soy protein can inhibit 90% of normal iron absorption, leading to symptoms of iron-deficiency anemia such as varying degrees of fatigue and drowsiness.
"Therefore, we should neither 'deify' soy milk nor be unduly fearful of it. After all, adverse effects only appear from long-term excessive intake. For the average person, drinking a small amount of soy milk normally is not a problem. Adults can drink it 1-2 times a day, 250-350ml each time, and children can drink 200-230ml each time. Overall, soy milk is a good friend to humanity, but we should not overemphasize the special effects of a certain food. Instead, we should try to have a diversified diet and a balanced diet," Zeng Jing stated. People with ulcers and gastritis should avoid soy milk
"Soy milk must be fully heated and boiled before drinking because raw soy milk contains trypsin and saponin, which can cause poisoning symptoms such as nausea and diarrhea. Boiling is necessary to completely destroy these harmful substances," Zeng Jing told the reporter. The following groups of patients should temporarily stop drinking soy milk and should also avoid or eat less soy products during their illness.
Peptic ulcer: Patients with severe peptic ulcers should avoid soybeans, fava beans, and soy products like tofu silk and tofu dry, including soy milk in juice form. The oligosaccharides in legumes, such as stachyose and raffinose, cannot be digested and absorbed by digestive enzymes but can be fermented by intestinal bacteria, producing small gas molecules that can cause symptoms like belching, bowel sounds, bloating, and abdominal pain.
Gastritis: Patients with acute gastritis and chronic superficial gastritis cannot eat soy products or drink soy milk to avoid stimulating gastric acid secretion and causing gastrointestinal bloating.
Typhoid fever: Although patients with long-term high fever from typhoid should consume a high-calorie, high-protein diet, during the acute and recovery phases, it is not advisable to drink soy milk to prevent bloating.
Acute pancreatitis: During an acute pancreatitis attack, a high-carbohydrate clear liquid diet can be consumed, but soy milk and other foods that stimulate gastric and pancreatic juice secretion should be avoided.
Gout: During an acute gout attack, foods high in purines, including dried beans and bean products, are strictly forbidden. Even during the remission phase, they should be consumed in limited amounts. Daily taboos for drinking soy milk
Zeng Jing stated that incorrect eating habits can destroy the nutritional value of soy milk and even damage health. The following methods are taboos for daily soy milk consumption:
Do not drink uncooked soy milk. Many people like to buy raw soy milk and heat it themselves. When they see it bubble, they immediately turn off the heat. In fact, the soy milk is still semi-cooked at this point, and uncooked soy milk can irritate the gastrointestinal tract and cause poisoning. Therefore, soy milk should be boiled at 100°C.
Do not beat eggs into soy milk. Many people like to add an egg to their soy milk, believing it is more nutritious. However, this method is unscientific because the mucoprotein in eggs easily combines with the trypsin in soy milk, creating a substance that cannot be absorbed by the human body, greatly reducing the absorption of nutrients.
Do not add brown sugar. Adding brown sugar to soy milk makes it sweet and fragrant, but the organic acids in brown sugar combine with the protein in soy milk to produce denatured precipitates, which greatly destroys the nutritional content.
Do not store in a thermos. Soy milk contains substances that can remove the scale inside a thermos. Under suitable temperature conditions, bacteria in the bottle will multiply rapidly using the soy milk as a nutrient, and after a few hours, it can cause the soy milk to sour and spoil.