What's wrong with people who often eat tofu milk?

Traditional Han folk food, which has been circulated in China for thousands of years, and tofu brain with hometown flavor are still active on our table as a home-cooked dish. How can foreigners eat such smelly things? I will definitely eat my stomach. What's wrong with people who often eat tofu milk? It's not too late to see.

Speaking of tofu, we all know that people in China often eat tofu in the morning. It can be said that it is our side dish and can be used for cooking. It is also one of the traditional fermented foods in China. Sufu is an original condiment in China, including red sufu, green sufu, white sufu, sauce sufu and colored sufu. It can be eaten alone or used to cook dishes with unique flavor. Although its appearance is unremarkable, it is more nutritious than soybean. Eating sufu in moderation can lower cholesterol and supplement minerals. Sufu is a fermented bean product fermented by certain molds and then pickled with salt and various spices. It is also called "China cheese" by foreigners. Tofu is a soybean food after slight biological fermentation. Through microbial fermentation, the original bean smell, flatulence factor and anti-nutritional factor in soybean can be eliminated, so that the digestibility is higher. Due to technological reasons, a variety of organic acids, alcohols, esters and amino acids will be produced in the fermentation process, which will make the bean curd more fragrant.

Many friends like to add some tofu when drinking porridge, steamed bread or bread, or noodles, but many people say that tofu contains a lot of mold, which can also cause cancer if eaten for a long time. Others say that fermented bean curd is easily contaminated by microorganisms and easily causes gastrointestinal diseases? In the process of making sufu, there is almost no loss of nutrition in soybean, but a variety of delicious and aromatic alcohols, esters, organic acids and amino acids will be produced in the process. The beneficial edible fungi contained in sufu are harmless to human health, and it is also beneficial to the body if eaten correctly. There is a layer of red substance on the surface of sufu, which is a pure natural additive. In addition to a large number of hydrolyzed proteins, free amino acids and free fatty acids, tofu milk also contains vitamin B 1, vitamin B2, nicotinic acid, calcium and phosphorus, and contains no cholesterol, so it is a nutritious food. In addition, due to the fermentation of vitamins, new active substances will be produced in tofu milk, thus improving the health care function of the original bioactive substances.

In fact, there is nothing wrong with tofu milk itself, but many people won't eat it. Let's have a look. Bean curd is a kind of bean product which is fermented by microorganisms with soybeans as raw materials. According to different production methods, sufu can usually be divided into three types: white, red and blue. Compared with soybean, tofu is definitely "shine on you is better than blue", because through fermentation, the original bean smell, flatulence factor and anti-nutritional factor of soybean are removed, and a variety of aromatic alcohols, esters, organic acids and amino acids are produced. Sufu itself contains no cholesterol. Sufu is rich in aglycone isoflavones and easy to absorb. It can reduce the concentration of cholesterol in blood and reduce the risk of coronary heart disease. This ingredient is called monascus, which is a natural blood lipid scavenger. Sufu is rich in soybean isoflavones, which can effectively prevent and inhibit leukemia and has anti-tumor effect.

Compared with soybean, tofu has no flatulence, the utilization rate of protein is improved, it is easier to be digested and absorbed, and it contains no cholesterol, which is more beneficial to health than cheese with high cholesterol. At the same time, minerals such as iron and zinc with low absorption rate in soybean are more easily absorbed by human body, especially vitamin B- 12 synthesized by microorganisms, which can prevent Alzheimer's disease. The content of aglycone isoflavones in fermented sufu is easier to digest and absorb than tofu and bean powder. In addition, the protein content of sufu is very high. Every 100g, 10 ~ 12g is actually the protein content. Sufu will produce rich B vitamins and amino acids during fermentation. Eating sufu regularly can prevent pernicious anemia and Alzheimer's disease. The prevalence of osteoporosis in people who often eat fermented bean curd is obviously lower, especially in the elderly and women. Although tofu milk is good, it is worth noting that the salt content and purine content of tofu milk are relatively high. Patients with hypertension, cardiovascular disease, gout, nephropathy and digestive tract ulcer should eat less or not, so as not to aggravate the condition.

Europeans call tofu milk "plant milk", which sounds like tofu milk is still a good food. Tofu is not only delicious, but also good for your health. China people pay attention to the word "degree" in everything. Must grasp this degree, can eat well, eat enough!