The misunderstanding between egg and soybean milk stems from the trypsin inhibitor contained in soybean, which can inhibit the digestion of protein by trypsin. Therefore, rumourers believe that eating soybean milk together with eggs and trypsin inhibitor in soybean milk will make the protein of eggs unsuitable for absorption.
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In fact, all soybean milk must be cooked before drinking. Soymilk machines sold in the market now are also automatically cooked after squeezing soy milk, or cooked first when beating soy milk. As long as the soybean is cooked, the trypsin inhibitor will be destroyed, and it will not inhibit the protein absorption of eggs.
If this trypsin inhibitor exists and is not destroyed, it not only inhibits the absorption of egg protein, but also inhibits the absorption of soybean protein. At this time, soybean milk containing trypsin inhibitor and any food containing protein will have the so-called phase interference phenomenon.
There is another saying about the misunderstanding between soybean milk and eggs: "The viscous protein in eggs combines with trypsin in soybean milk to form an undigested substance, which greatly reduces the nutritional value."
This is completely wrong. There is trypsin inhibitor in raw beans, not trypsin. Trypsin is secreted by pancreas, and the viscous protein in eggs combines with trypsin in soybean milk. Where does the trypsin in soybean milk come from? This is obviously out of thin air.
People's Daily Online -36 1: Can't eggs and soy milk be eaten together? talk nonsense