In the morning, have a bowl ofmung bean milk.Eat some small steamed buns.This traditional way of eating is both convenient and nutritious.However, from time to time, drinking mung bean milk can cause stomach pain, even being associated with food poisoning.

Many people like to buy raw mung bean milk at home and heat it up themselves.

When heating, seeing foam rising indicates that the liquid has not yet boiled; this is due to organic substances expanding under heat and forming bubbles.Uncooked mung bean milk can be harmful to the body.Because mung bean milk contains two toxic substances.These can lead toproteinmaldigestion and irritate the stomach and intestines, causing poisoning symptoms.

To prevent poisoning from mung bean milk, it must be heated to 100℃ for boiling before consumption.If symptoms such as headache or respiratory obstruction occur after drinking mung bean milk, medical attention should be sought immediately; do not delay treatment to avoid life-threatening situations.Many people like to add eggs to the mung bean milk, believing it makes it more nutritious.

However, this is unscientific because the mucoid protein in eggs can combine with trypsin in the mung bean milk, forming an indigestible substance that significantly reduces the body's ability to absorb nutrients.

Mung bean milk contains substances capable of removing water scale from thermoses; under suitable temperatures, bacteria will multiply if the thermos is filled with mung bean milk for 3-4 hours, causing it to spoil and deteriorate.

Drinking too much mung bean milk at once can easily cause protein indigestion, leading to abdominal distension and diarrhea.

Mung bean milk's proteins are mostly converted into heat in the body and consumed, failing to adequately replenish nutrition.Eating some starchy foods like bread,cakes,mooncakes,orsteamed bunsalong with mung bean milk can help the protein and other nutrients in the mung bean milk interact more thoroughly with stomach acid, allowing for better absorption of nutrition.

Some medications can damage the nutritional components of mung bean milk, such as tetracycline and erythromycin antibiotics.