Soy milk has long been hailed as "plant milk" and is very popular in the Chinese breakfast diet 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.
Soy milk may prevent cancer, but family support is more important
After carefully reading the newspaper report "Husband Hand-Grinds Soy Milk for 5 Years to Save His Wife from Cancer," Zeng Jing told the reporter that "magical" stories about soy milk's healing powers have existed since 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. During his mother's illness, he ground soybeans into soy milk for her to drink every day. His mother recovered quickly, and since then, soy milk gradually became popular among the people.
When asked if soy milk can really prevent and treat cancer, Zeng Jing responded: "Current analysis suggests that soy milk is rich in substances beneficial to the human body, such as soy saponins, isoflavones, lecithin, and soy oligosaccharides. It has the effect of lowering human cholesterol. If hand-ground and unfiltered, it also contains relatively rich dietary fiber, which has a certain positive effect on the prevention and treatment of colon tumors."
However, Zeng Jing also stated: "We often see inspiring stories of cancer fighting, but the methods used by the protagonists may not have broad medical significance, and we cannot conclude that soy milk alone can cure cancer. There are many accidental factors in each case; the influence of psychological state, one's own physical condition, and related treatments such as surgery and medication are all indispensable. I personally believe that in this case, the main factor in prolonging survival was not 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 content of calcium and vitamin B12, but 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 almost as good as animal protein, and it also contains iron, vitamin B1, pantothenic acid, and fiber, without cholesterol or saturated fatty acids."
Zeng Jing explained that the fat in soybeans is unsaturated fat, which is more effective for nourishing patients 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. For weight loss and muscle gain, milk is better than soy milk
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 comparison, 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 soy oligosaccharides in improving intestinal flora. On the other hand, some foreign research reports suggest 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 amounts of soy milk for long periods. Additionally, the protein in soybeans can hinder the 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. Who is suitable for drinking soy milk?
"Therefore, we should neither 'deify' soy milk nor be afraid of it. After all, adverse effects only appear from long-term excessive intake, and normal consumption of small amounts by most people is fine. Adults can drink 1-2 times a day, 250-350 ml each time, and children 200-230 ml 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 diversify our diet and maintain a balanced diet," Zeng Jing said. 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 nausea, diarrhea, and other poisoning phenomena. Boiling can 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.
Digestive ulcers: Patients with severe digestive ulcers should avoid soybeans, broad beans, and soy products such as tofu skin and dried tofu, including soy milk made into juice. The oligosaccharides in beans, such as stachyose and raffinose, cannot be digested and absorbed by digestive enzymes, but can be fermented by intestinal bacteria, producing small molecular gases that can cause belching, bowel sounds, bloating, abdominal pain, and other symptoms.
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, which can stimulate gastric and pancreatic juice secretion, should be avoided.
Gout: During an acute gout attack, foods high in purines, including dried beans and soy products, are strictly forbidden. Even during the remission period, their consumption should be limited. 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 when drinking soy milk daily: Experts remind of seven taboos for drinking soy milk
Do not drink uncooked soy milk. Many people like to buy raw soy milk and heat it themselves, turning off the heat as soon as they see it bubble. In fact, the soy milk is still half-cooked at this point, and uncooked soy milk can irritate the gastrointestinal tract and cause poisoning. Therefore, soy milk should be boiled at a high temperature of 100°C.
Do not beat eggs into soy milk. Many people like to add eggs to their soy milk, thinking it is more nutritious, but this method is unscientific. This is because the mucin protein in eggs easily combines with the trypsin in soy milk, creating a substance that the human body cannot absorb, greatly reducing the absorption of nutrients.
Do not add brown sugar to soy milk. 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, greatly destroying the nutritional content.
Do not store soy milk in a thermos. Soy milk contains substances that can remove the scale from a thermos. Under suitable temperature conditions, bacteria in the bottle will multiply rapidly using the soy milk as a nutrient, and the soy milk can become sour and spoiled after a few hours.