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, which is both hygienic and convenient. However, if the soy milk is not cooked or consumed properly, it not only hinders the body's digestion and absorption of nutrients but can also be harmful to health.
First, the soy milk must be thoroughly cooked. Soybeans are rich in protein but also contain trypsin inhibitors. These inhibitors can prevent trypsin from breaking down protein, meaning the soy protein cannot be decomposed into amino acids that the body can use. To fully utilize the protein in soybeans, it is necessary to eliminate the adverse effects of trypsin inhibitors through proper processing methods such as sufficient soaking, grinding, filtering, and heating. Experiments have shown that boiling with the lid open 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 undercooked saponin enters the gastrointestinal tract, it can irritate the human 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 it continuously while boiling. This allows harmful substances in the soy milk to evaporate with the steam and ensures it is heated evenly and thoroughly. After this, the heat should be slightly reduced and continued until the foam disappears and the soy milk is boiling. After 5-10 minutes, the soy milk will be completely cooked. Additionally, people who are used to cooking soy milk in a soy milk machine can pour the cooked soy milk into a bowl to cool slightly for a moment, allowing the steam to evaporate before drinking.
In addition, there are some incorrect practices to avoid when drinking soy milk.
Adding brown sugar to soy milk. Brown sugar contains various organic acids that can easily bind with the proteases in soy milk, causing the protein to denature and precipitate. This destroys the nutritional value of the soy milk and makes it more difficult to absorb. Adding a small amount of white sugar does not have this effect.
Drinking soy milk on an empty stomach. Drinking soy milk on an empty stomach causes the protein in it to be converted into heat and consumed prematurely, preventing it from providing its intended nutritional benefits.
Storing soy milk in a thermos. Soy milk should not be stored in a thermos. The warm and humid environment inside a thermos can easily lead to bacterial growth, which is harmful to human health. It is best to drink soy milk freshly made.