Water is boiled water but the soybean milk is not boiled, or can not drink, because soybean milk is made of soybean as raw material of fluid diet, it is high absorption rate, rich in nutrients, loved by the people. But some people drink raw soybean milk caused by toxic reactions, this is why?

Originally, in the raw soy milk, containing saponin, soap toxins, trypsin inhibitors and other harmful substances. Saponin on the gastric mucosa has a strong irritation; saponin toxin can not only destroy red blood cells, causing hemolysis, and can make people produce nausea, vomiting, abdominal pain, diarrhea, dizziness and other symptoms; trypsin inhibitor into the human body, the body can be inhibited by protease the normal function of the body, thus affecting the digestion and absorption of protein.

These harmful substances contained in soymilk have the characteristic of being destroyed by heat expansion, therefore, when drinking soymilk, it must be fully heated. Cooking soybean milk, the beginning of foam boiling pot is not equal to boiling, should continue to heat, to foam naturally disappeared, and then cook for 5-10 minutes, soybean milk contained in the harmful substances in order to be completely destroyed, so that the soybean milk drink will not cause poisoning.