Pay attention to the following items when drinking soybean milk:
1, people with bad stomachs should drink less soy milk.
Because soy milk is cold, people with indigestion, belching and poor kidney function should drink soy milk as little as possible.
Soybean milk will produce gas under the action of enzymes, so people with abdominal distension and diarrhea had better not drink soybean milk. In addition, patients with acute gastritis and chronic superficial gastritis should not eat soy products, so as not to stimulate excessive gastric acid secretion to aggravate the condition or cause flatulence.
2. People with gout symptoms can't drink soybean milk.
Gout is a disease caused by purine metabolism disorder, while soybean is rich in purine and soybean milk is ground into pulp, so gout patients should drink less soybean milk.
People who are taking antibiotics should not drink soybean milk.
Soymilk must not be taken with antibiotics such as erythromycin, because they will react chemically. The interval between drinking soybean milk and taking antibiotics is preferably above 1 hour.
4. People with zinc deficiency should not drink soybean milk often.
Beans contain inhibitors, saponins and lectins, which are harmful to human body. The best way to deal with them is to cook soybean milk. People who eat soybean milk for a long time should remember to supplement the trace element zinc.
Extended data
Preservation of endless soybean milk
The inexhaustible soybean milk can be stored in the refrigerator, but it should be covered after boiling and cooling, or sealed with plastic wrap with good sealing performance before refrigeration. Don't add sugar before refrigeration, just add it as you drink it. The cold storage time of soybean milk should be controlled within 12~24 hours.
In addition, many people think that soybean milk has been cooked before refrigeration, so it can be warmed slightly when eating. But for the sake of safety, it is suggested that the soybean milk taken out of the refrigerator should be boiled before drinking.
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