A contraindication to flush brown sugar.
Soybean milk with brown sugar to drink taste sweet, but brown sugar in the organic acid and soybean milk protein combination, can produce denaturing sediment, greatly destroying the nutrients.
The second taboo soy milk rinse eggs.
The mucus protein in the egg is easy to combine with the trypsin in the soybean milk to produce substances that are not absorbed by the body and weaken the nutritional value.
Three taboos and drugs with drink.
Some drugs will destroy the nutrients in soy milk, such as tetracycline, erythromycin and other antibiotic drugs.
Extended information:
Nutritional aspects of soybean milk:
1. Hundred grams of soybean milk containing protein (protein food) 4.5 grams of fat 1.8 grams of carbohydrates 1.5 grams of phosphorus 4.5 grams of iron (iron food) 2.5 grams of calcium (calcium food) 2.5 grams of vitamins (vitamins food), riboflavin, and so on, on the enhancement of the body is very beneficial.
2, prevention and treatment of bronchitis: soy milk contains the role of methionine and prevent bronchitis smooth muscle spasms, thereby reducing and alleviating the onset of bronchitis.
3, to prevent aging: soy milk contains selenium, vitamin E, C, has a great antioxidant function, can make the body's cells "rejuvenation", especially on the role of brain cells.
4, the prevention and treatment of coronary heart disease: soybean milk contains soybean steroids and potassium, magnesium, calcium can strengthen the cardiovascular excitation, improve cardiovascular nutrition, reduce cholesterol, promote blood flow to prevent vascular spasm. If you can insist on drinking a bowl of soy milk every day, the recurrence rate of coronary heart disease can be reduced by 50%.
Soymilk can improve bone metabolism, prevent osteoporosis and reduce the risk of atherosclerosis. However, experts pointed out that soy milk is not perfect, it contains certain anti-nutritional factors, not only is not conducive to the body's digestion and absorption of nutrients, but also harmful to health.
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