Anti-trypsin will interfere with the hydrolysis of protein by protease, affect the digestion and absorption of protein, even stimulate the stomach, and also cause vomiting and diarrhea. Urease is not unique to human body, and it is harmful to human body after intake.
If the soybean milk is boiled, these harmful substances will be decomposed and destroyed, and the content will be greatly reduced, so that poisoning will not occur after eating. However, it should be noted that "false boiling phenomenon" will occur when cooking soybean milk.
That is, when soybean milk is heated to about 80℃ due to the action of saponin, saponin expands when heated, resulting in a large number of bubbles floating up and causing boiling. I thought that soybean milk had been boiled, but in fact it was not cooked. If I ate "fake boiling" soybean milk, it would also cause poisoning.
Extended data:
The way to prevent "false boiling" of soybean milk is: don't fill the pot with too much soybean milk, first use strong fire, and when the foam is about to overflow the pot, use low fire to cook it slowly until the foam gradually disappears. After the pulp is really boiled, the harmful substances such as saponin have been eliminated before drinking.
The incubation period of raw soybean milk poisoning is very short. Generally 30 minutes to 1 hour. The main manifestations are nausea, vomiting, abdominal distension and diarrhea. May be accompanied by abdominal pain, dizziness, fatigue and other symptoms. Generally, there is no fever.
References:
China Youth Network-Soymilk will appear "false boiling" phenomenon or cause poisoning when drunk.