Soy isoflavones successfully enlarge breasts

I believe that many people who pay attention to hot news have seen a report about soy milk breast enlargement not long ago. A young man in Zhejiang Province likes to drink soy milk every day. He almost drinks it as water every day. After drinking it for a year, he got a D cup breast. When the news report came out, many people were speechless. The male compatriots quietly put down the soy milk in their hands, while the female friends quietly included soy milk in their daily diet.

In fact, there is a basis for soy milk breast enhancement, but it does not guarantee that it will be effective for everyone. This is because there are some plant compounds in soy milk, such as phytoestrogens such as soy lecithin. Soy lecithin can regulate women's endocrine system and is a natural estrogen supplement. However, the regulation of estrogen by soy lecithin is twofold. That is, when the estrogen level in a woman's body is slightly low, soy lecithin will occupy estrogen protein kinase in a "supplementary" manner, exerting the function of weak estrogen, thereby increasing the overall estrogen level. And when the body's estrogen level is high, soy lecithin will "compete" for the estrogen receptors and balance the body's estrogen.

Therefore, soy milk can theoretically enlarge and beautify breasts, but in reality the actual effect varies from person to person. Moreover, the guy in the news basically drank soy milk as water, which is a case of excessive consumption. Therefore, it is okay for boys to drink soy milk in moderation and infrequently every day, and women do not need to blindly pursue breast enhancement effects and consume excessive soy milk.

In addition, various enzyme components such as ginsenosides and antiproteases in soy milk cannot be digested by the gastrointestinal tract, so it is easy to cause food poisoning symptoms such as nausea, vomiting, and diarrhea after consumption. These ingredients are usually destroyed only after being thoroughly boiled. When cooking soy milk, a lot of bubbles float on the surface of the soy milk. This is the "false boiling" state caused by the thermal deformation of the ginsenosides in the soy milk. Therefore, when the soy milk "boils" and bubbles appear, it is safe to continue boiling it for 5 minutes before drinking.

Fresh soy milk is rich in protein and a variety of nutrients, and protein is the source of nutrients for bacteria. If it is left at room temperature for a long time, it is easy to cause bacteria to multiply, which will cause the soy milk to spoil. Not only does spoiled soy milk lack nutritional value, it may also cause food poisoning. If storage is required under special circumstances, it is best to store the soy milk in a refrigerator at a temperature of around 4 degrees Celsius after it has cooled, so that the nutrients are not easily lost. Even if you put it in the refrigerator, it usually does not need to exceed 24 hours. It is best to warm it up before eating.