As long as someone puts forward “what can't be eaten together,†this statement can always be widely spread in a short period of time.
If there are some scientific terms in the saying "can't eat together," it's even more convincing. This is the case with "constraints" on soymilk. Here are the most common ones.
"Soymilk can not be eaten with eggs" is the most widely spread of the taboo on soymilk. There are two reasons for this argument: First, "trypsin inhibitors in soymilk can inhibit protein digestion and reduce nutritional value." Second, "sticky proteins in eggs bind to trypsin in soy milk and are not formed. The digested material greatly reduces the nutritional value."
The first reason is still a bit tricky. Soybeans do contain some trypsin inhibitors. Their activity is to inhibit the digestion of trypsin and reduce the absorption of proteins. We say that milk must be cooked and one of the functions of cooking is to destroy the activity of protease inhibitors. However, this has nothing to do with the egg. If its activity is destroyed, it will not affect the digestion of any protein; if it is not destroyed, then not only the egg, but also the digestion and absorption of the soy protein itself will be affected.
The second reason is purely a rumor. Trypsin is an enzyme secreted by the human or animal's pancreas. Its role is to break down proteins. If such enzymes are present in soybeans, it is purely soybean that cannot survive with itself and has long since been eliminated in the evolutionary process. Probably the first "expert" who put forward this statement did not see the word "repressor" after "trypsin" and took it for granted to "reason." Therefore, the statement spread. The “sticky protein†in eggs is a sugar-binding protein that is itself a protease inhibitor that can bind to trypsin to render it inactive. Since there is no trypsin in the soybean protein, there is no contradiction between the viscous protein in the egg and the soy milk. The sticky protein in eggs is itself an allergen. Some people are allergic to eggs and it is one of the possible culprits. It would be a good thing if soymilk really had some combination of ingredients that would make it inactive.
Therefore, both soymilk and eggs need to be fully heated and cooked to be edible. In addition to achieving the usual purpose of killing pathogenic bacteria, the heating process also carries the task of destroying these "black sheep".
Another taboo is that you cannot use eggs to flush eggs for the same reason as above. However, this conclusion is correct, because the temperature of hot soymilk is not enough to fully heat the eggs. Eggs can easily contain some pathogenic bacteria, as well as some allergens. If these ingredients are not heated enough to lose their activity, they may have some negative consequences. In particular, the kind of “walking chicken†who does not grow up with the feed, the environment for laying eggs cannot be flattered. Generally, the sanitary conditions are difficult to guarantee and the eggs are more likely to contain pathogenic bacteria.
Another taboo is that brown sugar cannot be added. The reason is that "Brown sugar contains some organic acids that will precipitate with calcium or protein in soymilk, thus reducing nutritional value." Not to mention the amount of organic acids in brown sugar, there is no calcium in milk, and the value of soymilk is totally different from that of calcium. Since there is no such thing, of course, there is no "loss". Whether or not organic acids and proteins can be combined and whether they are not digested after combination is indeterminate. Even if it is true, the organic acids in brown sugar are just a drop in the water relative to the protein in soy milk and can be ignored.
Others say that it is best not to add sugar, because "sugar is converted into acid in the body and it binds to calcium or protein in the body and affects the body's absorption of calcium and protein." This argument is even more outrageous. After sugar is converted into acid, there is no chance of meeting the calcium and protein in the digestive tract at all. Moreover, the body will always consume carbohydrates, and eventually it will break down into sugar in the body. If the sugar-transformed organic acids can be so destructive, then the rice, taro, bread and even vegetables we eat will eventually have the same effect.
Of course, for most people, there are more carbohydrates in the diet. In order to control the blood glucose concentration and reduce calorie intake, it is beneficial to add sugar in the milk. But this is because reducing the total sugar intake of the entire recipe, not to say that sugar is harmful when eaten with soy milk.
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