Let s talk about it, is tofu bad for the body?

Once the tofu is made, the most significant change in the nutritional content is the synthesis of a large amount of vitamin B12. Vitamin B12 deficiency can accelerate the aging process of the brain, which can lead to senile dementia. In addition to animal foods, such as meat, eggs, milk, fish and shrimp, fermented tofu products can also produce a large amount of vitamin B12, especially the higher content of tofu milk.

Eating some tofu has a positive effect on the prevention of senile dementia.

Tofu has a big drawback: salty! Sodium! Patients with high blood pressure, cardiovascular disease, gout, kidney disease and gastrointestinal ulcers should eat less to avoid aggravating the condition; The general population should take a small amount of fermented bean curd or low-salt fermented bean curd to make juice before entering the dish.

I like to eat tofu and I don't think it's harmful. Tofu is a fermented soybean product, which is generally made of soybean tofu as raw material, fermented by fungi (Rhizopus and Mucormycetes, etc.), and then salted to obtain pickled fermented soybean products. The specific fungal fermentation process does not produce toxic and harmful substances, but only breaks down part of the protein into amino acids and produces some special flavor substances, so tofu is safe and non-toxic.

After fermentation and pickling, tofu still retains most of the nutrients in tofu, so tofu is also rich in high-quality protein and calcium, just like tofu.

In my opinion, there is a health risk of tofu, which is too much salt, too much salt intake can increase the risk of high blood pressure, stomach cancer and stroke, and the biggest risk of tofu is high salt. Of course, as a condiment, if you replace some salt or soy sauce with a small amount of bean curd (soy sauce also contains sodium), it is okay, but if you eat more and do not pay attention to reducing salt intake, it is harmful to your health.

Mucor mold required for fermentation of fermented Of course, if there is a problem in the production process, such as not controlling the alcohol and salt, resulting in a large number of bacteria and causing the bean curd to spoil, such bean curd is of course harmful to the body.

The salt content of tofu is an issue that should be paid attention to, but it cannot be called harmful. Just get noticed. A rough estimate shows that a piece of bean curd contains about 1 gram of salt, as long as you pay attention to your daily salt intake, it is not a big problem.

For patients with high blood pressure, reduce the consumption of fermented bean curd and replace it with ordinary soy products.

Nothing should be consumed in excess for a long time, and tofu is no exception. Long-term excessive consumption of bean curd, in addition to considering excessive salt intake, it is also necessary to consider the problem of purine intake. Patients with gout, kidney disease and peptic ulcer should eat less or no food.

Normal people can eat at most one piece at a time, and they can't eat fermented bean curd as a meal.

Theoretically, the normally processed finished bean curd is harmless, but the production process may bring in miscellaneous bacteria, or add too many additives, which are not good for the human body.

Sufu is a pickled product, which is not suitable for long-term consumption, and is easy to cause a large amount of nitrite acid, which may form cancer in serious cases. There are also some harms when eating bean curd for a long time, so we should pay attention to the appropriate amount when eating fermented bean curd.

We eat tofu mainly because we like its unique flavor, plus it is relatively salty, which is suitable for mixed vegetables or with rice or steamed buns. But tofu is very salty and belongs to the typical high-salt food, so it cannot be called a healthy food, and if you eat it, you should eat it in small amounts.

The traditional way of making fermented bean curd leads to high salt content, which is harmful to the human body, and should be reformed and innovated!

There are pros and cons to everything, this is the law of nature, and it is not the ultimate law to say that there are pros and cons, because everything has a dualistic opposite, and not standing at either end is the middle way.

Who knows if it's made of genetically modified soybeans, and a lot of tofu on the market is genetically modified. Genetically modified soybean oil is okay, and there are hidden dangers in the safety of soy products such as tofu.

I can't use it for a long time, and I don't have to eat it occasionally.

I discussed it with a netizen"Do not drink alcohol?", the other party actually claimed: all fermented food is harmful to human health! I really can't continue to illiteracy him, except for alcohol"Chai, rice, oil, salt, sauce, vinegar, tea", how many more don't have to be fermented? This netizen never eats steamed bread with sauce tofu, right?

I can't get used to it, I don't eat it, it's red.

Is eating tofu milk good or bad for the body? Doctors tell you: the pros and cons of eating tofu!

There is no problem with eating less, if you eat too much, it is still harmful to the body, because the iron ion content in tofu is very high, and its salt content is also very high, if you eat it regularly, it is easy to cause internal dysfunction in the body.

Tofu is relatively high in salt, and eating too much is not good for the body, but it is a fermented food, and eating it is also good for the body, for example, it is good for the stomach, so it is okay to eat tofu about twice a week.

There is no harm in eating small amounts. Tofu milk is high in salt, and it is fermented with mold, which is harmful to the body if you eat too much.

Eating tofu milk often is harmful to the body, because tofu is a fermented food, so we should not eat it often.

Tofu is harmful to the body, and regular consumption can lead to blood diseases. Because tofu is a moldy tofu that has a certain toxicity.

Eating too much of anything will not be beneficial, and all foods should be consumed in a balanced manner.

Tofu is a traditional condiment created in China, which is divided into red bean curd, green bean curd, white bean curd, soy bean curd, flower color bean curd and other varieties, which can be eaten alone or used to cook dishes with unique flavors. Although the appearance of tofu is not eye-catching, when it comes to nutrients, this thing is really not simple. Proper eating of tofu is good for health, the production process of tofu has been fermented by mold to make the digestion and absorption rate of protein and vitamin content higher, but too much consumption of tofu is still harmful to the body, first, now the merchants in the market have changed the traditional production method under the influence of interests, excessive intake of iron is likely to cause cancer; Second, a lot of salt must be put in the tofu to help preservative, if the salt content of 5% is calculated 20 grams of soy tofu contains 1 gram of salt, too much salt in the tofu milk will reduce the body's kidney metabolic function; Third, when fermenting tofu, it is easy to be contaminated by microorganisms to produce sulfur-containing compounds and the purine content is generally high.

Categories: Medical & Health >> Common sense of the human body.

Analysis: Eating tofu milk is not good for the human body. Pickles and tofu, which are often used with porridge, should not be eaten too much, and it is best to eat only once or twice a week.

Nutrition experts explain that pickles, tofu and milk have low nutritional value and are too salty; Some processed foods such as pickles and tofu may be preserved with preservatives, which are harmful to your health.

According to the nutritional analysis, many of the breakfast side dishes we are accustomed to are not low in sodium, and they are listed as follows: spicy bean curd (containing 3675 mg of sodium), fish floss, salted duck eggs, pickled cucumbers, pickled radish, and pork floss.

Tofu is made of bean food through microbial fermentation, which not only has the fragrance of beans but also the special nature of mushroom food, and is often used as a condiment in life. However, tofu is fermented after all, so many people feel that eating tofu will induce some diseases and be harmful to the body. So is eating tofu really bad for your body?

Is eating tofu harmful to the body

Tofu is rich in nutrients, and moderate consumption in life can bring benefits to the body, but according to studies, tofu contains a large amount of salt and purine substances, which is very unfriendly to some people with high blood pressure, cardiovascular disease, gout, etc., and will aggravate the condition if eaten in large quantities.

Benefits of eating tofu

1. Anti-cancer: tofu contains a large amount of soy isoflavones, which has a good inhibitory effect on leukemia, according to studies have shown that eating bean curd can play an anti-tumor effect to a certain extent, especially prostate cancer and breast cancer.

2. Lowering blood lipids: red tofu milk indicates that there is a red substance, which is formed by eating natural red yeast rice, which is the scavenger of blood lipids, and there are a large number of isoflavones in tofu milk, which can reduce blood lipids.

3. Lowering blood pressure: According to studies, tofu contains highly active hypotensive peptides, which can help the body reduce blood lipids to a certain extent.

4. Prevention of Alzheimer's disease: When fermenting bean curd, it will produce a large amount of vitamin B group and amino acids, so it can effectively prevent anemia and Alzheimer's disease.

5. Prevention of osteoporosis: According to studies, long-term eating of tofu can effectively prevent osteoporosis, especially for the elderly and women.

6. Reduce cholesterol: Tofu contains aglycone-type isoflavones, which are easily absorbed by the human body, which can help reduce the concentration of cholesterol in the blood, thereby reducing the chance of coronary heart disease.

The above is the analysis of whether eating tofu is harmful to the body, through this article, it can be seen that the bean curd itself is not toxic, and can prevent a variety of diseases, but because the fermentation process of tofu will produce a kind of yellow hairy fungus, this substance is harmful to the body, if you eat too much, there is a risk of cancer.

The salt and purine content of fermented bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or no food to avoid aggravating the condition.

After fermentation, stinky bean curd is easily contaminated by microorganisms, and the proteins in the tofu blank are oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky bean curd, it will have adverse effects on the human body and affect your health.