What are the advantages and disadvantages of eating stinky tofu?

If ferrous sulfate is used, it can produce black, and together with other odorous substances, it can become stinky tofu. This is quite dangerous. Too much iron does great harm to human liver. Its smell may be caused by corruption in protein, so it may be said that it is carcinogenic.

The reason why stinky tofu stinks is that there will be protein's corrupt substances-amines in its smell, which can react with nitrite to generate nitrosamines. I believe everyone knows that nitrosamines are strong carcinogens;

It is suggested that when eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C, which can block the generation of nitrosamines.

2. Toxic bacteria destroy the nervous system.

During the fermentation process, stinky tofu will volatilize a lot of basic nitrogen. There is a kind of poisonous bacteria called Clostridium botulinum, which often proliferates with the production of stinky tofu. Botox is a deadly bacterium, which secretes toxins in the process of reproduction, and it is one of the most toxic protein.

After people ingest and absorb this toxin, the nervous system will be destroyed, and symptoms such as dizziness, dyspnea and muscle weakness will appear.

3, cause human gastrointestinal diseases.

The fermentation process of stinky tofu is carried out under natural conditions and is easily contaminated by microorganisms. In addition, Mucor is used in the early stage of stinky tofu fermentation, which is easy to be contaminated by other bacteria including pathogenic bacteria in the later stage of fermentation. So don't eat too much stinky tofu at a time, so as not to cause gastrointestinal diseases.

Stinky tofu itself is moldy food. Try not to eat if you have a bad stomach, otherwise it will easily cause stomach pain, bloating, abdominal pain and diarrhea.

4. Unhealth affects health.

Nowadays, stinky tofu is mostly made of chemical dyes, rotten water, sewage and even feces. Unscrupulous workers first cut tofu into pieces and boil it in water, and add black powder. After a few minutes, the tofu was all dyed purple-black.

Soak in a dark and smelly bucket after drying, and it stinks. Black water is fermented and sealed into maggots by snails, rotten water, rotten meat and dead flies, which produces a pungent smell. If it doesn't stink enough, add a little manure to make it stink.

Extended data:

Stinky tofu is a traditional specialty snack in China. Its making and eating methods vary greatly from place to place, and there are different types in the north and south. Stinky tofu is also called stinky in the south. Although its name is tacky, it has a long history. It is a distinctive traditional snack in China. It is ancient and traditional, which makes people want to stop. Raw materials for production include soybeans, fermented soybeans, soda ash, etc.

There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are quite different, but they all have the characteristics of "smelly but not fresh". Changsha stinky tofu is quite famous, as are Nanjing, Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak. Most of the stinky tofu in the southern streets is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow.

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Baidu encyclopedia-stinky tofu (snacks)