How to remove the coldness of soy milk
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Many foods in life are divided into cold and hot properties, and eating too much cold food will definitely have an impact on the body. Although Duga is a well-known health drink, it is not suitable for everyone. Especially for some people with poor gastrointestinal function, drinking soy milk frequently may aggravate common problems, which may also be related to the cold nature of soy milk. So how do you remove the coldness of soy milk? 1. From the perspective of traditional Chinese medicine, soy milk is cold in nature. People with indigestion, belching and poor gastrointestinal function should drink less soy milk. In addition, soy milk can produce gas under the action of enzymes, so people with bloating and diarrhea should not drink soy milk. In addition, people with acute gastritis and chronic superficial gastritis should not eat soy products, so as not to stimulate excessive secretion of gastric acid and aggravate the condition, or cause gastrointestinal flatulence. 2. Many people like to buy raw soy milk and heat it up at home. Experts point out that when they see bubbles rising during heating, they mistakenly think that it has boiled. In fact, this is the bubbling phenomenon caused by the organic matter in the soy milk expanding when heated to 80 to 90°C to form bubbles. In fact, the soy milk is not cooked at this time. Raw soy milk is harmful to the human body and is prone to poisoning symptoms such as nausea and diarrhea after drinking it. Only after being cooked thoroughly can these harmful substances be completely destroyed, making soy milk harmless to the human body. The way to prevent soy milk poisoning is to boil the soy milk at 100°C, then heat it for 3 to 5 minutes before drinking it safely. It should be noted that when cooking soy milk, a "false boiling" phenomenon often occurs, and it must be stirred thoroughly with a spoon until it is truly boiled. 3. Of course, some people cook soy milk repeatedly for safety reasons, which is also not acceptable. Although this removes harmful substances in the soy milk, it also causes the loss of nutrients. Therefore, you need to cook soy milk just right, control the heating time, and never cook it repeatedly. For the soymilk machines that most families are accustomed to using now, you don't have to worry about the problem of raw or cooked soymilk. But you need to pay special attention to soaking the beans before making soymilk. This is because the texture of soybeans is very fine. If you beat the beans directly without soaking, the bean tissue cannot fully expand, which will affect the release of nutrients to a certain extent and will also have a certain impact on the taste. However, the soaking time should not be too long, about 4 hours is best. |
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