But it must be in the case of soymilk and eggs are thoroughly cooked, because the pancreatic protein inhibitor is unstable when heat, soymilk in the process of boiling has been most of the pancreatic protein inhibitor is destroyed, even if it is not heated completely, the soymilk itself contains proteins, the pancreatic protein inhibitor will be the first to affect the digestion of proteins in the soymilk, so the pancreatic protein inhibitor affects the protein absorption of eggs is unscientific. It is not scientific to say that trypsin inhibitors affect the absorption of protein in eggs.

Soybean milk is not cooked, soybean milk will have some globulin and soy protein, these proteins need to be heated at high temperatures in order to be absorbed by the body, if not heated under the conditions of eating, will lead to eczema and gastrointestinal disorders, many people like to soak the eggs with soya bean milk to eat, the eggs, if they are not washed out, which contains a large number of bacteria will be more damage to the human body.

Expanded:

Many people think that soybean milk and eggs can not be eaten because the two together will reduce the nutritional value of eggs in the digestive and absorption of proteins need to be assisted by the pancreatic enzymes, soybean milk contains pancreatic inhibitors!

Therefore, cooking soybean milk is a very critical step, drinking uncooked soybean milk can cause vomiting and diarrhea, general soybean milk when heated to 80 ℃ there will be a false boiling phenomenon, this time the soybean milk is not yet fully cooked, when the soybean milk soybean milk appeared to be the first time boiling and then cook for 3-5 minutes is the correct practice.