We all know that every kind of food has its own characteristics. Some of them are very useful in nutrition when eaten together. But some of them should avoid it. This is because eating some food together may cause adverse effects on the body, sometimes even cause uncomfortable symptoms, or suffer from diseases.
Therefore, we have a particular understanding of how to deal with this in our life. So, eating eggs with soy milk! Can we do it together?
The egg is one of the good nutrients rich in many kinds of essential substances for the human body. And soymilk is a very nutritious kind of food. Many people drink a cup of soymilk and an egg for breakfast, plus a fried dough. Is this correct?
Every morning, mothers prepare their children’s breakfast carefully. They hope the children can get enough nutrition in the morning. So many mothers put an egg with soymilk. Or let the child relieve his thirst with soy milk after eating the eggs.
Eating eggs with soy milk is bad?
People usually eat soy milk and eggs and think that both are rich in protein, good for the body. From the view of a balanced diet, soy milk is sweet and smooth. It contains many nutrients such as plant protein, fat, carbohydrate, vitamins, minerals, etc. Therefore, drinking alone soy milk has an excellent nourishing effect.
But they should not be eaten together because soy milk contains a trypsin inhibitor. And that can inhibit the activity of human protease and affect the digestion and absorption of protein in the human body.
The egg white contains viscous protein. That can combine with trypsin in soybean milk so that protein decomposition is limited, reducing the absorption rate of protein to the human body.
Now, I believe you have a clear answer to whether you can eat soy milk and eggs together.
Experts also remind you that eggs should not eat together with soy milk. Other than that, some foods are out of your focus. Therefore, it will cause severe outcomes of poisoning or even death.
You should also pay attention to what you mix when eating eggs. The improper combination will cause adverse effects on the body.
Here are another 7 tips you shouldn’t do when eating eggs.
1. Don’t eat sugar immediately after eating eggs
You can’t cook eggs with salt. I believe many homemakers know that. But you may not know that you can not boil eggs with sugar or sugar can not be eaten after eggs. However, many places have the habit of eating poached eggs with sugar water.
In fact, it will make the amino acids in the egg protein form a combination of fructosyllysine. And this kind of material is not easy to be absorbed by the human body. So it will have adverse effects on health.
2. Don’t eat persimmons immediately after eating eggs
Eating persimmons after eating eggs will lead to food poisoning. That will lead to acute gastroenteritis and lung stones. Generally, eating these two kinds of food at the same time will lead to symptoms like vomiting, diarrhea, abdominal pain based on acute gastroenteritis.
Therefore, if you take it within 1-2 hours, you can use the vomiting method. Take 20g of table salt and 200ml of boiled water to dissolve immediately. Drink it once after cooling. If you don’t vomit, drink it several times more to quickly promote vomiting. Or you can mash fresh ginger for juice and take it with warm water.
If you take it for a long time, take some laxatives as soon as possible to get rid of the toxic substances and call a doctor immediately.
3. Do not eat goose or rabbit meat immediately after eating eggs
Eating eggs with rabbits, goose, and other meat can be harmful. In the Compendium of Materia Medica’s, specialists said, “eggs and rabbit meat can cause diarrhea.”
That’s because rabbit meat tastes sweet, sour, and cold, while the egg is sweet and cold. Both of them contain some bioactive substances. When they eat together, they will react, stimulate the gastrointestinal tract, and cause diarrhea.
4. Don’t eat bacon immediately after eating eggs
There are still many limitations on eggs, as they are rarely used to match and are rarely known. For example, eating bacon after eating eggs can also lead to food poisoning.
However, the bacon itself can be poisonous. And people who have a cold or body cold and humidity regularly do not eat it. Also, pregnant women or just after the baby’s birth and people with a bad digestive system should not eat these.
5. Eating raw eggs is easy to cause diarrhea
Egg protein contains avidin. That will affect the absorption of biotin in food. The high levels of avidin can cause symptoms like anorexia, general weakness, muscle pain, skin inflammation, eyebrow lifting, and so on.
Eggs contain antitrypsin, which affects the digestion and absorption of egg protein. These two substances do not decompose in raw eggs. So they affect the digestion and absorption of protein.
In egg formation, bacteria will pass through the holes in the shell and enter the egg. Therefore the raw egg can’t kill the bacteria, and raw eggs will cause diarrhea. So, eggs need to boil at a high temperature before eating, and do not eat raw eggs.
The protein structure of the raw egg is compact. And a large part of it can not absorb into the human body. Only the cooked protein becomes soft, and the human gastrointestinal tract can digest and absorb it.
Raw eggs have a special fishy smell, which can cause central nervous inhibition, reduce the secretion of saliva, gastric juice, intestinal juice, and other digestive fluids, resulting in loss of appetite and indigestion.
6. Stir-fried or scrambled eggs with monosodium glutamate
The egg contains sodium chloride and a large amount of glutamic acid. These two ingredients are born with sodium glutamate after heating, which has a pure flavor.
The main ingredient of monosodium glutamate is also sodium glutamate. If you put monosodium glutamate into the scrambled egg, it will affect the structure of sodium glutamate in the egg itself. It will destroy the freshness of the egg and not increase the freshness of the dishes.
7. Eating hard-boiled eggs affect the absorption
Boiled eggs are not necessarily better. Because a study has shown that boiled eggs increase nutrient loss and fat oxidation. Compared with fried eggs, the loss of vitamin E in boiled eggs is 16% higher, and fat oxidation is 30.4% higher.
The researchers also found that for omega-3-rich eggs, boiling can increase their fat oxidation by as much as 3-9 times. In addition, if the egg is boiled for a long time, the yolk’s surface will form a gray-green ferrous sulfide layer.
And that isn’t easy to be absorbed by the human body. Protein aging will become hard and tough. And eggs will become very hard, not delicious, but also affect digestion and absorption.
Tips for boiling eggs
Put the eggs in cold water, turn the heat to the minimum immediately after boiling, turn off the fire after four or five minutes, and stew the eggs with the remaining heat. The egg is cooked in this way, the egg white is tender, and the yolk is moist. So it tastes more delicious.