Do you like that delicious tofu?I think this familiar smell has long been ingrained in our hearts. Tofu milk, this delicious and easy-to-carry delicacy, is even known as an appetizer for many people.
However, in recent years, there have been many health concerns about tofu milk, with concerns that its high salt content will increase the risk of cancer, and concerns that its mold during production will damage the liver. Today, let's take a clear answer to these questions together.
Tofu is the main ingredient of tofu milk. Choosing tofu with a delicate texture and a smooth texture is the key to making tofu. Cut the selected tofu into evenly sized pieces and let them dry in a ventilated place to remove excess moisture.
Next, put the dried tofu cubes into an airtight container, add an appropriate amount of salt, sugar, cooking wine and other seasonings, and gently stir well to allow the tofu cubes to fully absorb the flavor of the seasoning. Then, seal the container and place it in a cool place to allow the tofu cubes to rise naturally.
During the fermentation process, the tofu cubes gradually develop molds that break down the proteins and fats in the tofu, resulting in a unique flavor and taste. After about a month, when the surface of the tofu cube shows a golden brown colony and exudes a rich aroma, it means that the tofu has been made.
The final step is to remove the cubes of tofu, wrap them in clean gauze, and place them in a ventilated place to dry. After drying, the surface of the tofu will become dry and elastic, and the color will become more vibrant. At this point, you can put the tofu in an airtight container and store it for enjoyment.
Some people think that tofu is a "human delicacy", which has a delicate taste, delicious taste and rich nutrition. Tofu is rich in protein, B vitamins, calcium, iron and other nutrients, which help to replenish the nutrients needed by the human body. At the same time, the plant compounds, probiotics and other ingredients in tofu also help regulate the microbial balance in the human body, enhance immunity, and prevent diseases.
However, there are also people who believe that tofu is a "health killer", it contains high salt, purines and other unhealthy ingredients, and excessive consumption can have a negative impact on human health. Especially for people with high blood pressure, gout and other diseases, tofu should be considered a contraindicated food.
So, is tofu a "human delicacy" or a "health killer"?
Actually, the answer to this question is not black and white. The key lies in how we consume tofu sensibly. Consuming tofu in moderation can bring a variety of benefits to the human body, but excessive consumption can have negative health effects.
Therefore, we should pay attention to controlling the intake when consuming tofu, especially for high-salt and high-purine tofu.
At the same time, for special populations, it is recommended to consult the popular science articles on tofu by nutrition experts or medical experts to obtain more comprehensive and accurate information.
Tofu contains high levels of salt and purine substances, and excessive consumption may be a burden on the body. Especially for some people with diseases such as high blood pressure, high blood lipids, and high uric acid, more attention should be paid to controlling the intake of tofu.
In addition, some people are concerned that the nitrite content in tofu will exceed the legal limit, leading to problems such as food poisoning or cancer. In fact, the nitrite content in tofu is in line with the national standard, and the nitrite content can be effectively controlled through the correct production and storage methods.
1.Patients with high blood pressure: The salt content in fermented bean curd is high, and excessive consumption can lead to excessive salt intake, which can aggravate the condition of patients with high blood pressure. Therefore, patients with high blood pressure should control their intake when eating fermented bean curd, or choose low-salt, salt-free varieties of fermented bean curd.
2.Patients with kidney disease: the sodium content in fermented bean curd is high, and for patients with kidney disease, excessive sodium intake will increase the burden on the kidneys, which is not conducive to the control of the disease. Therefore, patients with kidney disease should be cautious when consuming bean curd and avoid excessive intake.
3.Patients with gastrointestinal diseases: Sufu is rich in protein and fiber, and for patients with gastrointestinal diseases, excessive consumption may increase the burden on the stomach and intestines, which is not conducive to the recovery of the disease. Therefore, patients with gastrointestinal diseases should consume bean curd in moderation and avoid excessive consumption.
4.Diabetics: Bean curd has a high sugar content, and for diabetics, excessive consumption may affect blood sugar control. Therefore, diabetic patients should be cautious about consuming bean curd and avoid excessive sugar intake.