Thanks for the invitation. Bean curd milk, undoubtedly one of the most common meal foods in our life, has been loved by people from all walks of life as an outstanding species of fermented soybean food. Bean curd milk is a fermented soybean product unique to our country, and its production process mainly involves grinding, pulping, and pressing the beans into tofu, creating a special environment to make them grow hair, and fermenting them to make bean curd milk with a "unique" aroma. For tofu milk, there are various rumors circulating in the community, some say it is good, some say it is bad, and there are even people who say that eating tofu milk is easy to induce cancer. In fact, please take a fair look at tofu curd.

Bean curd has long been known as "Chinese cheese", a representative fermented soybean product.

Is consuming curd bad for you?

Many people say that curd contains a large portion of nitrite substances, consumption is easy to cause cancer, this theory is completely unreliable, please look at it scientifically.

There are people say, tofu milk contains a lot of mold substances, after eating easy to be poisoned, this is more of a strange speech, completely rumors, although the tofu milk in the production and processing process there is mold fermentation, but it does not mean that it contains mold substances exceeded, please do not think out of thin air.

The biggest problem with eating tofu curd regularly:

As tofu milk in the processing of the production process will add a certain amount of salt, so the tofu milk itself belongs to the high salt food, which contains more sodium ions, because of this, many people put the tofu milk itself as a meal ingredients, but if you often eat tofu milk, if you often use the tofu milk meal, it is very easy to intake of excessive salt substances, which will increase the high blood pressure, lack of calcium problems, stomach cancer and other diseases. This will increase the chance of high blood pressure, calcium deficiency, stomach cancer and other diseases.

Therefore, the biggest problem with eating tofu milk is that it contains too much salt.

Tofu curd, nutrient dosage aside, is actually good food.

Putting aside the premise of dosage to look at, what are the health benefits of eating curd?

• B vitamins are very rich and have a positive effect on the body:
  

Bean curd is rich in B vitamins, such as B2, the content of vitamin B2 in bean curd milk is second only to dairy foods, and 6-7 times higher than tofu, and the content of vitamin B12 is second only to animal liver, moderate consumption of bean curd milk is very effective for the supplementation of these substances, and the consumption of the prevention of anemia, skin problems, and a variety of B-nutrient deficiency problems.

• Improve protein utilization of soy products:
  

Compared to tofu, the protein utilization and absorption of curd milk will be higher. When tofu is made into curd, peptides and free amino acids are produced in it, which promotes the absorption of proteins.

• Appetizing and enhancing appetite:
  

Tofu curd, which has long been called a down-home food, has its own special flavor, and when eaten in moderation it can stimulate the appetite and promote eating, in addition to serving as an appetizer in itself.

Of course tofu milk contains more salts and should be consumed in a healthy way:

• Serve in limited quantities and lightly:
  

For tofu milk, contains too much salt substances, although nutrients, consumption must be limited, it is not recommended that you eat all the time, sometimes under the meal can be.

• It's okay to use tofu curd in dishes and dips, but reduce the amount of salt you add:
  

Many people like to use tofu curd in hot pot dips or tossed gazpacho, and you can do so, but reduce or do not use salt in the same dish.

• Tofu curd, which is not recommended (much) for some people:
  

For people who have high blood pressure, please strictly limit the consumption of curd; for people who have a bad stomach or gastric ulcers and other diseases, you should also control the intake of curd; for people who are allergic to soy foods, refuse to eat curd, to avoid giving your body trouble.

Bean curd milk, a good food, bean fermentation, both unique flavor and good nutrition; the so-called greater harm does not exist, reliable consumption, moderate + safe, to your meal under the next meal.

Note: Wang Silu original content, I hope to help you; images from the network, if any infringement, please contact to delete.

First of all, thank you for your question.

The question of whether or not tofu milk is harmful to the body may be doubted in the minds of many people. The following is a brief introduction to the bean curd milk we often eat. Bean curd, also known as bean curd milk, is China's traditional Han Chinese folk food handed down for thousands of years, because of its good taste, high nutrition, smells like a smell, eat a special flavor by the Chinese people and Southeast Asian people's favorites, is an enduring delicacy.

Milk belongs to soybean fermented food. The absorption rate of human body for protein in soybean fermented food can reach 95%, which is much higher than that of unfermented soy protein; moreover, due to the action of microorganisms in the process of fermentation, it produces a lot of enzymes and vitamins beneficial to human body (especially B vitamin VB12), which are all beneficial to human body. Bean curd is our original condiment, there are red bean curd, green bean curd, white bean curd, soy bean curd, fancy bean curd and other varieties, it can be eaten alone, but also can be used to cook dishes with unique flavor. Don't look at the appearance is not very eye-catching, if we talk about the nutritional content, these things are really not simple.

Bean curd, flat in nature, sweet in flavor. The ingredients are similar to tofu. It has the effect of appetizing, eliminating food and regulating the middle. Can be used for the disease after the food does not smell, children's food or chancre abdominal distension and so on. Bean curd is rich in zinc and vitamin B, often eaten not only to supplement vitamin B12, but also to prevent Alzheimer's disease. The protein in curd is twice as much as that of tofu and is so easily digested and absorbed that it is called Oriental cheese. Curd is rich in plant protein, after fermentation, protein decomposition into a variety of amino acids, can be directly digested and absorbed. It also produces yeast and other substances, so it can strengthen the spleen and nourish the stomach, improve appetite and help digestion. In summary, as long as it is a regular channel to buy the brand of tofu milk you can rest assured that you can eat.

I hope the above answer can help you.

The authoritative interpretation of Pharmaceutical Affairs, unauthorized reproduction, plagiarism will be punished.

Tofu milk is fermented tofu, his nutritional value is similar to tofu, rich in protein, and belongs to the plant sources of high-quality protein, but after fermentation, rich in vitamin B12, for vegetarians should be moderate to increase the intake of fermented foods, including tofu milk.

We eat tofu curd, mainly because we like its unique flavor, coupled with the relatively salty, suitable for mixing vegetables or with rice or steamed bread and so on, more down to earth. However, tofu curd is very salty and belongs to the typical high salt food, so it can not be called a healthy food, if you eat, should be a small amount.

We had tofu milk in our house before, someone gave it to me and I still liked it, but I ate it for a long time because it was quite salty. Then we had another jar, put it in the fridge, never opened it, and had to throw it away after the expiration date.

In addition, there is a kind of stinky tofu, to ask the stink to eat incense famous, the same, after high temperature frying, produce some carcinogenic substances, it is not health food, just some people love this bite, occasionally eat a little bit of no harm.

Author: Liu Changwei, nutritionist of Nanjing Children's Hospital, Chinese registered dietitian, popular science writer. His representative works include "What to eat every week with complementary foods", "Don't be picky about what you eat and grow taller", and "Baby feeding guide by age". For more popular science knowledge, please continue to pay attention to my headline "children's nutritionist Liu Changwei".

Bean curd milk, as one of the traditional Chinese specialties of fermented soybean products, is rich in nutrients and is not harmful to the body. The main concern for some people is the amount of salt contained in tofu curd, which can also increase the risk of high blood pressure. For people with high blood pressure: daily salt intake should not exceed 5 grams, and other general population should not exceed 6 grams.

Every 100 grams of curd contains about 12 grams of protein, which is easily digested and absorbed by the body.

The fermentation of curd by various microorganisms solves the problems of antioxidant factor and flatulence factor that soybean itself carries and enhances the digestibility and absorption rate and biomass price of soybean itself, and its own nutritive value is also improved. At the same time, there is also a point where the water-soluble proteins in the protein of curd are increased and the alkaline proteins are reduced so that the protein digestibility of curd reaches more than 90%.

In the morning as the presence of flavoring, a piece of curd within the enough to meet our body's needs of vitamin B, hydrolyzed proteins, and free amino acids and other nutrients, appropriate consumption of curd is to the body is not harmful, but if you breakfast, lunch, dinner three meals come on a piece of curd, sodium intake exceeds the daily recommended 6 grams for adults, it is not quite recommended, everything too much you and not too much.

(Note: Pictures from the network, if any infringement, please contact to delete, thank you!)

Bean curd milk is a fermented soybean product, which is generally a pickled fermented soybean product obtained from tofu made from soybeans, fermented by fungi (Rhizopus and Trichoderma, etc.), and then pickled with salt. The specific fungal fermentation process does not produce toxic or harmful substances, but only breaks down some of the proteins into amino acids and produces some of the special flavor substances, therefore, tofu milk is safe and non-toxic in the first place.

After fermentation and marination, tofu curd still retains most of the nutrients in tofu, therefore, like tofu, tofu curd is also rich in high quality proteins and calcium, plus the fermentation process will produce some additional B vitamins (such as Vitamin B12) in addition to breaking down some of the proteins into amino acids, which improves the overall digestion and absorption of the proteins. Compared to tofu, the nutritional value of tofu milk has increased.

But tofu curd also exists a health hazard, is too much salt, too much salt intake will increase the risk of high blood pressure, stomach cancer and stroke, the Chinese Nutrition Society suggests that the average adult daily salt intake should be controlled within 6 grams, but the actual 2012 survey shows that the average salt intake of the country is as high as 10.5 grams. Check the nutritional composition table can be seen, each hundred grams of red bean curd contains 3091mg of sodium, equivalent to about 8 grams of salt sodium content. Therefore, the biggest risk of tofu curd is high salt. Of course as a condiment, if a small amount of curd is used to replace some of the salt or soy sauce (soy sauce also contains sodium), that's fine, but if you eat more and don't pay attention to reducing your salt intake, it's harmful to your health.

Nowadays, there is also a low salt curd available in supermarkets which is slightly less salty. Especially high blood pressure patients who love curd are advised to prefer this low-salt curd.

The benefits are not mentioned here, but curd is easily contaminated by microorganisms after fermentation, so just don't eat too much of it. Curd contains a relatively high amount of salt and purine, so patients with high blood pressure, cardiovascular disease, gout, kidney disease and peptic ulcer patients, should eat less or not eat.

Bean curd milk is a traditional food with Chinese characteristics, which is made from fermented soybeans. During the fermentation process, the absorption and utilization of protein is higher compared to unfermented soy products, and after fermentation, VB12, which is only found in animal foods, is produced, and the content of other B-complexes also increases. After fermentation, the absorption and utilization of minerals is also increased. And fermented food itself facilitates digestion and absorption. These are the advantages of curd.

After saying the advantages of curd say the disadvantages.

But curd also suffers from one of the most important problems which is high salt content. So this is the biggest health hazard of curd eating too much of it can easily induce the risk of high blood pressure.

Curd is healthy to eat and tends to be harmful.

Eating curd with reduced salt and in controlled quantities is still a very good choice as a garnish for the table. Including the use of curd in the preparation of dishes should also remember to reduce the salt themselves.

To summarize is that do not move to the curd on the harmful to the body of the hat, eat less, reduce salt, curd is still a very good healthy specialty food.

Many people love to eat curd, but some people think that curd is harmful to the body, do not dare to eat, here we know the curd on the body has the effect and what is harmful.

Effects of Bean Curd

1, curd is rich in isoflavones, and easily absorbed. It can lower the concentration of cholesterol in the blood and reduce the incidence of coronary heart disease.

2, curd has highly active blood pressure-lowering peptides. It helps to lower blood pressure.

3, attached to the surface of the curd red material, for the natural additives, called red curd, natural blood lipid efficacy.

4, curd is rich in isoflavones, can be very good inhibition of leukemia, anti-tumor. Special breast cancer, prostate cancer play a therapeutic role.

5, often eat curd, can prevent osteoporosis, especially the elderly, women are suitable for consumption.

6, curd fermentation in the generation of B vitamins, amino acids. Frequent consumption can prevent pernicious anemia and avoid Alzheimer's disease.

7. Consumption of curd, minerals can be absorbed better, calcium, iron, etc., not only will not be reduced, bioavailability can be increased.

Hazards of consuming curd

1, curd for pickled products, not suitable for long-term consumption, easy to cause the amount of nitrite, serious may form cancer.

2. It is a fermented substance, and there are putrefactive substances. Moreover, curd is prone to increase stomach acid.

3, the consumption of curd should not be too much, easy to lead to excessive salt intake.

Eating curd has a lot of benefits for the human body, but when consumed for a long time, there are some hazards at the same time.

Bean curd milk is a traditional food in our country, easy to make, unique flavor, cheap, loved by the people, I also love to eat, and my mother will do it, I very much like to eat my mother's bean curd milk.

Is tofu curd bad for you?

This is a question that many people are concerned about, is tofu milk harmful? During the fermentation process of bacteria, the tofu is all hairy, will it spoil the tofu and produce harmful substances, please listen to my analysis.

Bean curd milk is made from tofu after fermentation. In the process of making bean curd milk, there are molds involved and the bacteria multiply and form long white hairs, is there any harm? You can rest assured that these bacterial species are not harmful to people. They play a great role in the production of curd milk by breaking down the proteins, producing amino acids and some B vitamins in tofu.

The salt content and purine content of bean curd is high because more salt is added during the preparation of bean curd and purines are produced during the fermentation process.High blood pressure, cardiovascular and cerebrovascular diseases, gout, kidney disease patients and peptic ulcer patients, it is not easy to eat more, or do not eat.

Nutritional Value of Bean Curd

The raw material of curd is tofu, which is rich in protein and calcium, with a protein content of 15% to 20%, which is very nutritious. During the production of curd, through the fermentation of microorganisms, protein is broken down into small molecules of amino acids, which are more favorable for absorption. At the same time, under the fermentation of bacteria, it will also produce vitamins, especially synthesized vitamin B12, vitamin B12 is not in the general plant, often eat vitamin B12, can prevent pernicious anemia.

Therefore, tofu milk is harmful as well as beneficial, high blood pressure, gout, cardiovascular disease patients, it is best not to eat. Ordinary people should also eat less, eat a piece a day is enough.

Many people think that tofu milk is an unhealthy food like salted vegetables, but this is not true. Bean curd milk is fermented by mold, although the salt content is high, it still retains the nutritional value of bean curd, and also produces alcohol, esters, organic acids, amino acids and many other beneficial ingredients. Bean curd can be used both as a meal accompaniment and as a condiment, as long as we choose the regular manufacturers of curd, and control the amount of consumption, is beneficial and harmless.

Curd is classified into red curd, white curd, green curd, soy curd etc. according to color and flavor, each of them has its own nutritional value and the overall difference is not very great. Curd is rich in protein, B vitamins, and minerals such as calcium, magnesium and phosphorus, and because of the unique fermentation process, it also improves the absorption of protein and minerals.

In addition, curd contains active substances such as soy isoflavones and soy saponins, which have strong antioxidant effects and can also prevent cardiovascular disease.

Curd is not a nitrite hazard like pickles, and the only thing to worry about is the salt content in curd. A 10 grams of curd contains about 0.6 grams of salt, which is not very high, as long as we control the amount of consumption, eating some curd is not a problem. Only people with high blood pressure, kidney disease and diabetes need to limit their consumption.

There are many ways to eat curd, it can be used to replace salt for cooking, such as stir-frying vegetables, cooking fish, or can be eaten with white porridge, steamed bread or noodle soup, and can be used for cold.

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