近日，一则‘女子喝500毫升豆浆后上吐下泻’的新闻引发关注。专家指出，这种情况很可能与豆浆未煮熟有关。生豆浆中含有皂苷、胰蛋白酶抑制剂等天然抗营养因子，若未充分加热至100℃并持续煮沸数分钟，这些物质无法被完全破坏，摄入后可能刺激胃肠道，导致恶心、呕吐、腹泻等症状。值得注意的是，豆浆在加热到80℃左右时会产生大量泡沫，看似沸腾，实则为‘假沸’，此时毒素仍未被彻底清除。因此，家庭自制豆浆务必确保彻底煮熟，建议煮沸后再小火维持3-5分钟。此外，市售包装豆浆通常经过高温灭菌处理，可安全饮用。若饮用后出现严重不适，应及时就医。此事件提醒公众，即便是常见饮品，也需注意科学制作与食用方式，避免食物中毒风险。
Recently, a news report about a woman experiencing vomiting and diarrhea after drinking 500 milliliters of soy milk has drawn public attention. Experts explain that this is likely due to consuming undercooked soy milk. Raw soy milk contains natural anti-nutritional compounds such as saponins and trypsin inhibitors. If not heated thoroughly to 100°C and boiled for several minutes, these substances remain active and can irritate the gastrointestinal tract, leading to symptoms like nausea, vomiting, and diarrhea. It’s important to note that soy milk often appears to boil at around 80°C due to foaming—a phenomenon known as ‘false boiling’—but toxins are not fully deactivated at this stage. Therefore, when preparing soy milk at home, it must be boiled completely; it’s recommended to simmer for an additional 3–5 minutes after reaching a full boil. Commercially packaged soy milk, on the other hand, is typically sterilized at high temperatures and safe to consume. If severe symptoms occur after drinking soy milk, seek medical attention promptly. This incident serves as a reminder that even common beverages require proper preparation to avoid foodborne illness.
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