Is foam in food cooking harmful?

some friends asked, some food wash or boil when foaming, and even cook a lot of white things floating on the water. Can you still eat such food?naturally a lot of things in this food will foam. For example, some saponins (also known as saponin, saponin) are very good at foaming. The so-called saponins, that is, they are some of the substances, but a bit like soap, can foam in the water.are often some saponins in food and legume seeds. Soybeans, for example, are famous for their soy saponins. When you hit soy milk, when you cook soy milk, you will find a lot of foam on the surface, largely the contribution of saponins. In the processing of soy products, even to add


" such food additives,
otherwise too much foam will bring no small trouble. Oats and buckwheats, for example, also contain small amounts of saponin, which is one of the sources of health components.many fruits and vegetables also have saponins, such as saponins in the big dates, cooked the big dates will find the surface foam. Each variety of saponin content is different, some foam more, some will be less. For example, the white juice of the skin of asparagus and lettuce stems also contains saponins, so when washing lettuce with water, you will see a lot of foam, not because of pesticides.in Chinese herbal medicine, saponin is also a common active ingredient, such as ginseng saponin is an important active ingredient that brings physiological effects of ginseng.often have hemolytic effects, but also hinder digestion and absorption of the role of eating it in large quantities is not safe. But when eaten in small amounts, they often have health effects, such as immunomodulation, antioxidant effect, help control the role of lipids, or have strong heart, diuretic, anti-fatigue and other pharmacological effects.So, if you're washing food or cooking, you find that there's always foam that's not clean, don't be too scared, you know it's a game played by soaps, just accept them calmly.