Fresh soy milk is hailed by nutritionists as "the nutritional health drink of the 21st century" and has excellent health benefits for people of all ages and genders. As people become more aware of the health benefits of soy milk, more and more people are enjoying 1-2 cups of soy milk daily. Moreover, people are starting to make fresh soy milk at home themselves, which is both hygienic and convenient. However, if the soy milk is not cooked or consumed properly, it not only hinders the digestion and absorption of its nutrients but can also be harmful to health.
First and foremost, the soy milk must be thoroughly cooked. Soybeans are rich in protein but also contain trypsin inhibitors. These inhibitors can block the action of trypsin on protein, preventing the soy protein from being broken down into amino acids that the human body can use. To fully utilize the protein in soybeans, it is essential to process them through methods such as adequate soaking, grinding, filtering, and heating to eliminate the adverse effects of trypsin inhibitors. Experiments have shown that boiling with the lid off for about 9 minutes can reduce the activity of trypsin inhibitors in soy milk by about 85%.
Second, raw soy milk also contains a substance called saponin. If uncooked saponin enters the gastrointestinal tract, it can irritate the gastrointestinal mucosa, causing some poisoning reactions such as nausea, abdominal pain, vomiting, diarrhea, loss of appetite, and fatigue. The correct method is to cook the soy milk with the pot lid open, stirring continuously while it boils. This allows harmful substances in the soy milk to evaporate with the steam and ensures even and thorough heating. Afterward, the heat should be slightly reduced and continued for another 5-10 minutes until the foam disappears and the soy milk is fully boiling. At this point, the soy milk is thoroughly cooked. Additionally, for those who are accustomed to using soy milk makers, after the soy milk is cooked, it can be poured into a bowl to cool slightly, allowing the steam to dissipate before drinking. Furthermore, there are some incorrect practices to avoid when drinking soy milk.
Add brown sugar to soy milk. Brown sugar contains various organic acids that can bind with the proteases in soy milk, easily causing the protein to denature and precipitate, thereby destroying the nutritional value of the soy milk and making it harder to absorb. Adding a small amount of white sugar does not have this effect.
Drink soy milk on an empty stomach. Drinking soy milk on an empty stomach causes the protein in it to be prematurely converted into calories and burned off, preventing it from providing its intended nutritional benefits.
Store soy milk in a thermos. Soy milk should not be stored in a thermos, as the warm, moist environment inside can easily lead to bacterial growth, which is harmful to human health. It is best to prepare and drink soy milk fresh.