保健 - 第101期 - page 39

39
භ࠮ၾ਄ੰ
豆漿中含有抗營養因素
ɽԌʕўϞ఻၇ҤᐄቮΪ९dܼ̍ ߞ ஐͣ㺛ҵՓΪ
९eঈஐͣ㺛ҵՓΪ९eӴ䖃ഃdவԬҤᐄቮΪ
९dஷཀ̋ᆠஈଣ̙˸஗ॎᕸfԌᆉν ؈ ʔ̂ʱ೎
خ dՉʕՇ၇ஐͣ㺛ҵՓ
Ϊ९ձӴ䖃ӚϞ࿏ֵॎ
ᕸdఀɨԂʘܝ d ໑ߞ༸
ʕ ߞ ஐͣ㺛ձঈஐͣ㺛ա
ՑҵՓdఱึᅂᚤஐͣሯ
ٙऊʷၾіϗi̋ɪ͊೎
ᆞٙԌᆉʕᒔўϞӴ䖃d
ۄ ዧ ໑ߞ༸ᓂᇫdึˏৎ
⢑ːeྕΟe໖ദe໖೨
ձ໖ᓧfӴ䖃ᒔϞ๓АЪ
͜dኬ ߎߧ ୚ ߤ ɽඎॎ
ᕸd೯͛๓А׌மАձ๓
А׌රिdˏৎ᎘׾e᎘
೨eंڮ ೌɢഃसًfʕ
٫ݭࠦЍႏͣ ع රdܡ࠷˶ɢfᘌࠠ٫̈ତխіѢ
ᗭdર̈А ߎ ஐͣ҇̈{҇ЍνΝᔽ ߎאذ ໧ൃ
ৢdޟ Ї೯͛๓А׌҇ ݭ ᘣdഥ̌ঐস။d௰ ܝ ʔ
ط Ԓɳf
ԟϋ፱ྐྵ޲ऎ۬೯͛வৎණ᜗࠮ ي ʕ ݭ ԫ΁ʘ ܝ d
ሊ͛௅ଡ଼ᔌ࠮ۜሊ͛ਖ਼࢕Ъତఙሜ ݟ d࿁Ϟᗫᅵ
ۜආБᏨ᜕d௰ ܝ Ъ̈ᛆ ۾ ׌ٙഐሞjவ݊ɓৎ
Ϊභ͜Ԍ̲ኬ ߧ ٙණ᜗࠮ ي ʕ ݭ ԫ΁dˏ೯ʔԄˀ
Ꮠٙي ሯ މ Ԍ̲ʕ˂್ҤᐄቮΪ९fவ࢕Ԍ̲͛ପ
Άุdࡡ͉Դ͜຾ཀ৷๝ஈଣٙԌ४dՉʕϞ࢔ٙ
˂್ҤᐄቮΪ९ʊ຾ॎᕸ ݫ းdܝ Ըҷ͊͜຾৷๝
ஈଣٙԌ४dႡϓԌ̲ ܝ dΎમ͜৷๝ᐛග̋ᆠʈ
ᖵdᒱ್̙˸༺Ց૨
๘୚ഽٙࣖ؈dШ݊
ʔঐਗ਼ՉʕўϞٙ˂
್ҤᐄቮΪ९ҁΌॎ
ᕸdኪ͛භ͜வ၇ʈ
ᖵ ݴ೻͛ପٙԌ̲ʘ
ܝ d್̀ኬߧණ᜗࠮
ي ʕݭ f
豆漿務必煮熟煮透
͟Ϥ̙Ԉd೎Ԍᆉʔ
ঐ৵৵ډډdਕ̀೎
ᆞ೎ீʘܝ ʑঐఀf
Ԍᆉ̋ᆠЇ80ᙲˤܓ
ࣛd̙˸ԈՑ ڌ ᄴϞعثظ ৎd๐Їᒢᗙdவ݊৿
خ ତ൥dʔ ࠅ ႬႩމ Ԍᆉʊ຾೎ᆞədᏐ຅ᘱᚃ͜
˖˦࿔๦dၪܵ5ʱᙒ̸̛dɓࠦ೎dɓࠦৰ̘Ԍᆉ
ڌ ᄴўϞᕏሯٙثظd̋ᆠЇ100 ᙲˤܓ ࣛdՉʕஐ
ͣ㺛ҵՓΪ९eӴ䖃ഃ˂್ҤᐄቮΪ९dʊ຾ॎᕸ
ݫးd̙˸׳ːභ͜əf
Ї׵࢕ࢬમ͜ཥਗԌᆉዚІБႡЪdɰᏐৰ̘ओί
Ԍᆉɪᄴٙثظᕏሯd˙̙Զභ͜f
Food Poisoning After Drinking Soy Bean Milk
Once, dozens of primary pupils in China had “food poisoning” after drinking soy bean milk: due to soy bean milk not being treated with
high heat. Soy beans have several factors that antagonize our body systems, e.g., pepsin and trypsin suppression factors, saponin,
etc. – all of these are fortunately destroyed by heat; otherwise, when these enter our stomach, our own natural digestive enzymes,
e.g., pepsin and trypsin would be destroyed and digestion of protein just cannot continue. The worst is that soy bean also contains
saponin that has to be destroyed by heat before human consumption, especially as saponin irritates our gastro-intestinal tract, causing
sickness, vomiting, bloated stomach, tummy ache and diarrhoea. The worst is that saponin may also destroy red blood cells (hemolytic
anaemia and jaundice) leading to dizziness, headache, shortness of breath and general weakness; worst cases may have respiratory
failure, with tea-colored urine, progressing to kidney failure and death. Now, although conventionally, all soy bean milk preparation
involves high heat treatment, this particular manufacturer decided to skip the high heat treatment and resorted to pasteurization of the
finished soy bean milk: adequate for sterilization but failed to destroy the harmful chemicals in soy bean milk.