"Yes, yes, I have heard of this, so I often buy chiba tofu and fry it with green peppers. It's not only delicious, but also keeps me healthy. This is killing two birds with one stone. "

"ah? But Chiba tofu is not tofu at all, not made of soybeans. "

Two days ago, Ms. Yang and her colleagues in the office talked about the topic of health preservation. It's not bad to talk about it. After chatting, she found that she had eaten wrong for so many years! It turns out that what I always like to eat is "fake tofu". What happened?

Speaking of tofu, we all know that it has rich nutritional value. From the perspective of traditional Chinese medicine, tofu tastes sweet and flat, and has a good moistening effect. Even modern nutrition has confirmed that the nutritional value of tofu is really high, and it is rich in protein, calcium, soybean isoflavones and various trace elements needed by human body. Especially the content of protein is relatively high, about 100g tofu contains protein 15.7g, which can be said to be the most natural and ideal food to supplement protein.

Tofu is not only varied and delicious, but also contains so many nutrients and the price is relatively close to the people, so it is favored by many families. However, there are some common "fake tofu" in life, and its raw material is not soybean. It is not recommended that you eat more. Are you as confused as Ms. Yang? Let's take a look with me next!

1, chiba tofu

Compared with traditional tofu, Chiba tofu has better toughness and taste, so it is also loved by many people. However, the raw materials of Chiba tofu are mainly soy protein isolate, water, edible vegetable oil and starch, so its nutritional value is far from that of tofu. Moreover, some merchants will add stabilizers, coagulants, thickeners and other ingredients in the production process for better taste or longer shelf life.

Therefore, proper consumption of Chiba bean curd brain will not have much impact on the body, but if it is eaten in excess, it may lead to excessive accumulation of chemical components in the body, which will increase the burden on our liver and is not conducive to the normal operation of the liver and kidneys.

2. Fish tofu

Fish tofu is also called fish cake. Although it has a word "fish" and is considered as a healthy food, it has nothing to do with fish. It is mainly made of minced fish, soy protein isolate, starch, monosodium glutamate, sugar and vegetable oil. So it is not difficult to see that its nutritional value is actually relatively low.

Moreover, many fish and tofu manufacturers in the market may add too much monosodium glutamate and sugar for better taste. If they eat too much, it is easy to increase the burden of the stomach, increase the metabolic pressure of the human body, and cause some unnecessary harm to the body. Especially in the growth period of teenagers, long-term consumption of fish tofu will not only lead to malnutrition, but also lead to indigestion, nausea and other discomfort symptoms.

3. Almond tofu

Many people may find it strange to hear this name, but it is actually a unique name in Jiangsu Province, and it also has its place in the Manchu-Chinese banquet. It is called almond tofu because its appearance is exactly the same as ordinary tofu. But its raw materials are not soybeans, but mainly desserts made of almonds, sugar and milk.

Proper consumption helps to supplement carbohydrates and energy that the human body lacks. However, if middle-aged and elderly people eat too much almond tofu, it is likely to affect the process of glucose metabolism in the body, leading to increased blood sugar, blocked blood circulation, and inducing diabetes and cardiovascular diseases. If it is eaten by patients who already have diabetes, it will aggravate the condition and is not conducive to maintaining blood sugar stability.

4. Japanese tofu

In addition to the above three kinds of tofu, there is also a kind of "fake tofu" which is more common in our lives, and that is Japanese tofu. In the eyes of many people, the difference between it and brine tofu may only be the difference in production technology, but it is not as simple as you think.

Japanese tofu, also known as Yu Zi tofu or egg tofu, is mainly composed of eggs and salt water. Although it tastes similar to tofu, it does not contain any soy ingredients. Don't take it seriously. Eating too much will lead to high cholesterol content in the body, affect our blood circulation, and lead to an increase in blood pressure and blood lipid levels, which is not conducive to health.

In short, although these four kinds of "fake tofu" are very common, they actually do not contain any soybean ingredients. Eating too much will have an impact on our health. But if it is brine tofu, it can bring great benefits to our health.

1. Tofu is rich in calcium, which is about 164 mg per 100 g of bean products, so bean products are also an important food source of dietary calcium. Moreover, compared with milk with high absorption rate, tofu is more suitable for China people, because many people in China are lactose intolerant.

Moreover, adding brine in the process of making tofu will make the calcium content in tofu higher than that of raw soybeans. For teenagers, eating more brine tofu can meet the nutritional needs of the body and is conducive to growth and development; For middle-aged and elderly people, eating more brine tofu can largely avoid the occurrence of osteoporosis and maintain their health.

Second, although tofu has been processed, it still retains the soybean isoflavones contained in soybeans, which can effectively regulate the response of mammary glands to estrogen. According to the research report, there is an obvious negative correlation between the intake of soybean food and the risk of breast cancer in women.

In other words, eating more beans can greatly reduce the incidence of breast cancer. In addition, tofu can also effectively prevent leukemia, lung cancer, gastric cancer and other diseases.

Third, the content of unsaturated fatty acids in tofu is also very rich, which can help to decompose cholesterol on the blood vessel wall, not only effectively reduce the occurrence of cardiovascular diseases, but also have a certain protective effect on the kidneys. In addition, tofu also contains soap-based components, which can inhibit the aggregation of platelets, thus achieving the antithrombotic effect.

Fourthly, lecithin in tofu is also beneficial to the normal operation of nerves and brain. On the one hand, soybean lecithin is the basic substance to sustain life and the main component of cell membrane, especially the content of lecithin in brain cells is as high as 17%-20%. Therefore, maintaining sufficient lecithin content in the body can maintain the normal metabolism and operation of cells, thus improving the activity of the brain and enhancing the transmission of cell information.

On the other hand, it is found that the lack of acetylcholine in the brain is closely related to the occurrence of Alzheimer's disease. Lecithin, as the main component of acetylcholine, can indirectly prevent Alzheimer's disease and improve memory and intelligence.

Although eating tofu often has many benefits, it should also be remembered that not everyone is suitable for eating. The following three kinds of people should eat less tofu to avoid doing more harm to their bodies.

First of all, people with renal insufficiency should try to eat less tofu. Because tofu contains a lot of plant protein, these substances will eventually become nitrogen-containing waste after a series of metabolism in the body, which will be discharged by the kidneys.

If the renal function is not very good, eating tofu for a long time will lead to an increase in nitrogen-containing waste in the body, further increase the burden on the kidneys, cause further damage to the kidneys, and lead to a more serious condition, which is not conducive to physical recovery.

Secondly, people with bad stomachs should also stay away from tofu. Many people may think that tofu is so soft and tender that it should be easy to digest, so eating more tofu in life can reduce the burden on the stomach, especially those with poor gastrointestinal function.

But this is not the case. We all know that the raw material of tofu is soybean, so tofu will contain a lot of purine, which will promote the secretion of gastric juice, which is very bad for some people with gastric ulcer. Because gastric juice is secreted too much, it will cause more serious damage to the ulcer surface and aggravate the condition.

Moreover, tofu also contains oligosaccharides, raffinose and other substances, which will react with bacteria in the intestine after entering the digestive tract, thus producing some gases, leading to abdominal distension, abdominal pain and other uncomfortable symptoms. Therefore, for people with gastrointestinal diseases, they must not be deceived by the appearance of tofu and try to stay away from tofu.

Finally, patients with arteriosclerosis had better not eat tofu. Atherosclerosis is one of the important factors that endanger our health, because arteries and blood vessels are all over the body. Once this disease is not controlled, it will endanger the functions of various organs of our body and even threaten our lives.

Tofu is rich in methionine, which will be converted into cysteine under the action of enzymes, and cysteine will cause certain damage to endothelial cells of arterial wall, which will make more cholesterol and triglycerides accumulate in arteries and induce arteriosclerosis. For patients with arteriosclerosis, it will aggravate the development of the disease.

Although we have listed three types of people who should not eat tofu, we should also pay attention to that even normal people should not eat too much at one time, otherwise it will easily lead to indigestion and other discomfort, causing unnecessary harm to the body.

In short, tofu is really a good health care product, which will bring great benefits to our health. However, we should also be alert to these four kinds of "fake tofu". Although they are similar to soybean tofu in appearance, color and taste, they are not real tofu.

On the contrary, they also contain a lot of oil, salt and sugar. Eating more may increase the risk of hypertension, hyperlipidemia and diabetes, which will have an unnecessary impact on our health.

If you only eat it once or twice for a change once in a while, there is actually no harm, just remember not to eat it often.

# Health knowledge plan #