"I have such a hobby, and you deprived me. I don't eat tofu, what can I eat? "
Aunt Liu is a senior fan of tofu brain, and her favorite food is tofu brain. Even if she eats tofu three times a day, she is not tired.
One day, when Uncle Liu was walking, he heard that the content of purine in tofu was very high, and eating too much would damage the kidneys, so he kept it in mind and often told Aunt Liu to eat less tofu after returning home.
However, Aunt Liu turned a deaf ear to Uncle Liu's advice and went her own way. In fact, Aunt Liu knows in her heart that her wife is concerned about herself, but whenever she sees a stall selling tofu, she can't help but buy a few pieces.
Aunt Liu is also puzzled by Uncle Liu's statement. How can good tofu hurt the kidney? Isn't the nutritional value of tofu high?
Tofu is recognized as a good health care product. The content of protein is much higher than that of soybean, which belongs to complete protein and is easy to be absorbed and utilized by human body. Eating tofu in moderation at ordinary times is really good for human health, but the more tofu, the better. Excessive intake will also endanger human health.
Under normal circumstances, most of the plant proteins that people eat will be metabolized in the body, and finally become nitrogen-containing waste, which is excreted by the kidneys. After getting old, the ability of the kidneys to excrete waste decreases. If you eat a lot of tofu for a long time and eat too much plant protein, it will increase the nitrogen-containing waste produced in your body, thus increasing the burden on your kidneys.
In addition, excessive consumption of tofu can also cause these hazards to the body:
1, iodine deficiency
Soybeans that make tofu contain saponins, which can prevent atherosclerosis, but also promote the excretion of iodine in the human body. Eating too much tofu for a long time can easily lead to iodine deficiency and iodine deficiency disorders.
2. Promote the formation of arteriosclerosis.
Methionine in bean products is converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells of arterial wall, and it is easy to deposit cholesterol and triglyceride on arterial wall, thus promoting the formation of arteriosclerosis.
3, cause indigestion
Protein contained in tofu, if eaten too much at a time, will hinder the absorption of iron by human body, and easily lead to indigestion, abdominal distension, diarrhea and other uncomfortable symptoms in protein.
4, induce gout
Tofu contains more purines, and gout patients with abnormal purine metabolism and patients with elevated blood uric acid concentration are prone to gout attacks.
1, stomach deficiency and cold
Tofu is cold, usually stomach cold. If you feel chest tightness and nausea after eating tofu, don't eat it. And for people who are prone to diarrhea, bloating and spleen deficiency, it is not advisable to eat more tofu.
2. Renal insufficiency.
Renal insufficiency belongs to the middle stage of kidney disease. Because the ability of sick kidney to excrete waste is reduced, if you don't pay attention to diet, eat a lot of tofu and take in too much plant protein, it will inevitably increase the nitrogen-containing waste produced in the body, increase the burden on the kidney, and further reduce the renal function, which is not conducive to health. So eating tofu is not recommended.
3, gout patients
Tofu contains more purines. Gout patients with abnormal purine metabolism and patients with elevated blood uric acid concentration should be careful to eat tofu, otherwise it will lead to elevated uric acid and easily induce or aggravate gout symptoms.
1, preventing cardiovascular diseases
Tofu can not only strengthen the brain, but also inhibit the intake of cholesterol. Soybean protein significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.
2. Anti-cancer
Soybeans used to make tofu contain soybean isoflavones, which can regulate the response of mammary glands to estrogen. The concentration of isoflavones in Japanese women's urine is 100 ~ 1000 times that of American and Dutch women, which is related to Japanese people's frequent consumption of soybeans. In addition, it can effectively prevent leukemia, colon cancer, lung cancer and gastric cancer.
Step 3 tonify and clear away heat
Tofu is a nourishing food for clearing away heat and keeping healthy. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function.
1, look
Directly observed under scattered light, high-quality tofu is even milky white or light yellow, with a slight luster. The color of inferior tofu darkens until it is light red and dull. Inferior tofu is dark gray, dark yellow or reddish brown to identify the tissue state of tofu.
Step 2 cut
Cut it into several pieces with a knife, carefully observe the incision, and gently press it with your hand to test its elasticity and hardness. High-quality tofu blocks have complete shape, moderate hardness, elasticity, fresh texture and no impurities. Inferior tofu has rough section, tender texture, poor elasticity, yellow liquid oozing out and sticky surface.
Step 3 smell
Smell the smell directly at room temperature. High-quality tofu has a unique smell of tofu, while inferior tofu has a dull smell. Inferior tofu has bad smells such as beany smell, putrid smell or other peculiar smells. When identifying the taste of tofu, you can take a small sample and chew it carefully at room temperature to taste its taste.
4. Commodities
High-quality tofu tastes delicate and smooth, pure and fragrant; Sub-quality tofu tastes rough and plain; Inferior tofu has bad tastes such as sour taste, bitter taste and astringency.
1, packaged tofu is perishable. Soak it in clear water immediately after buying it back, put it in the refrigerator and take it out before cooking. Take it out for no more than 4 hours and keep it fresh. It is best to eat it on the day of purchase.
2. Boxed tofu is easy to store, but it still needs to be put in the refrigerator to ensure that it will not rot during storage. If you can't eat it all at once, you can cut it as much as you need, and the rest can be put back in the freezer to eat next time.
3. Rinse with clear water and put it in a clean basin. Dissolve the salt in boiling water, cool it and pour it into a tofu pot (preferably completely immersed), so that the treated tofu will not go bad for half a month.
Tips:
As a nutritious food, tofu is widely loved by people. It contains a lot of trace elements such as calcium, iron and phosphorus, and the content of protein is also high. Although eating tofu is good for the human body, it is not suitable for eating more. If you eat too much, it will also bring health hazards to your body, so it is enough to eat tofu 2~3 times a week, each time 100g. # Xia Fang Health Guide #