Modern medical research indicates that regular consumption of soy milk is beneficial for lowering cholesterol and preventing arteriosclerosis. For individuals with weaker constitutions, the elderly, and those with allergies, drinking soy milk can increase free amino acids in the blood, preventing allergic reactions. People who regularly drink soy milk have a lower incidence of stomach cancer, as certain proteins in soy milk have anti-cancer properties.
Soy milk is made from soybeans and contains the finest plant-based protein. It is rich in potassium, iron, B vitamins, and vitamin E, and also contains unsaturated fatty acids. The amino acid composition of its protein is similar to that of milk, earning it the nickname "Chinese milk." It is a nutritional beverage highly recommended by nutritionists.
Although long-term consumption of soy milk offers numerous health benefits, improper consumption can turn these benefits into harms. Please note the following points: First, soy milk must be thoroughly cooked before consumption.
>Uncooked soy milk contains toxic and harmful substances such as saponin and trypsin inhibitors. Consumption can lead to poisoning, with symptoms including nausea, vomiting, diarrhea, and weakness. The temperature should reach at least 90°C to denature and destroy these harmful substances, preventing poisoning after consumption. Second, soy milk should not be used to poach eggs. >In daily life, some people are accustomed to poaching eggs in soy milk, believing it increases nutritional value. However, this is incorrect. While poaching eggs in soy milk does not produce new toxins, it reduces nutritional value. This is because the mucoprotein in eggs combines with trypsin in soy milk, forming denatured precipitates. Third, brown sugar should not be added to soy milk. >Brown sugar is an acidic food, and its organic acids can combine with the protein in soy milk, also forming denatured precipitates. This not only diminishes the original flavor of the soy milk but also significantly reduces its nutritional value. Fourth, soy milk should not be stored in a thermos. >Some people, for convenience, pour boiled soy milk into a thermos, thinking it can be consumed anytime. However, they fail to realize that saponins in soy milk can cause scale to detach from the thermos. The harmful substances in the scale will then dissolve into the soy milk, meaning you are consuming both the soy milk and the scale along with its contaminants. Furthermore, when soy milk is left in a thermos for a long time, bacteria will multiply. Within just a few hours, the soy milk will spoil. Drinking spoiled soy milk can easily cause symptoms like diarrhea and indigestion.