When soy milk meets tea, can it help you lose weight and prevent cancer?

After exercise, many people are accustomed to drinking a cup of soy milk to supplement protein and promote the weight loss effect of gaining muscle and reducing fat. However, the habit of drinking soy milk every time always makes people feel boring. Therefore, some people try to mix soy milk with black tea or green tea to change the taste, hoping that drinking a cup can achieve the effects of weight loss, health preservation and cancer prevention. In this regard, nutritionists remind that the tannic acid in tea will hinder the absorption of protein and is not suitable for everyone.

When it comes to food, Taiwanese people have always been very creative, often mixing soy milk with black tea to make the taste "not boring" on the tip of the tongue. The Japanese, who discovered that matcha is rich in catechins and dietary fiber, have been adding matcha powder to soy milk in recent years, believing that soy milk and matcha can help lose weight and burn fat. A research team from the Department of Food Nutrition and Safety, College of Food Science and Engineering, China Agricultural University, found in experiments on mice that consuming green tea and soybeans at the same time not only helps control the weight of experimental animals, but also reduces the risk of breast cancer and prostate cancer.

Soy milk mixed with black and green tea! Be careful, you may taste delicious food but harm your health!

After all, can soy milk and tea (green tea, matcha, black tea), which are different healthy ingredients, have a synergistic effect on health benefits when mixed together, or will they interfere with each other? Hou Wenyi, director of the Nutrition Department of St. Martin's Hospital, searched the international journal database and found that there were no relevant clinical trials to prove that the health care effects were "better" or "worse". The anti-cancer results published in mainland China were only the conclusions of animal experiments and could not be directly applied to humans. More scientific data is still needed to support this.

Teas such as black tea and green tea contain tannic acid and should not be consumed in large quantities with protein foods.

Mixing soy milk with tea may not necessarily enhance health benefits, but it may cause health hazards to some people. People should not sacrifice their health unconsciously for the sake of taste enjoyment!

People with poor kidney function need to limit protein intake to avoid increasing the burden on kidney metabolism.

Protein + Tannic Acid Beware of gastrointestinal discomfort and constipation

Nutritionist Hou Wenyi said that everyone who has studied nutrition knows that whether it is black tea or green tea, tea leaves contain tannic acid, also known as tannic acid or tannin, which is an alkaloid reagent. Under acidic conditions such as stomach acid, it will combine with protein to form salts with lower solubility and precipitate, hindering the body's absorption of protein. If tannic acid is consumed in large quantities together with protein foods such as soy milk, tofu, meat, eggs or milk, tannic acid protein will be produced, leading to gastrointestinal discomfort and constipation.

People who usually do not consume enough protein or have poor protein absorption ability, such as those with liver and kidney diseases, should reduce their simultaneous consumption. Liver dysfunction can cause insufficient albumin synthesis, making it difficult to maintain the osmotic pressure of the blood, which can easily lead to edema and ascites. People with poor kidney function need to limit protein intake to avoid increasing the burden on kidney metabolism.

Different teas have different tannic acid ratios. Usually, black tea contains about 5% tannic acid, green tea contains about 10%, and matcha powder contains even more tannic acid than green tea.

Anemia is a warning sign! Tannic acid can hinder iron absorption

In addition, soy milk also contains a lot of iron. Nutritionist Hou Wenyi reminds that tannic acid will also coagulate with the iron in food, affecting the body's absorption of iron and easily causing anemia in the long run. If you often suffer from anemia, it is recommended to avoid drinking strong tea during meals or immediately after meals, so as not to absorb too much tannin and affect the absorption of protein and iron. If possible, it is best to wait 1 to 2 hours before drinking, and drink in moderation, avoiding drinking large amounts.