Many seniors of the older generation like bean curd. They have a special feeling for bean curd, and they still like this bite. However, whether bean curd has nutritional value or not, many people in modern times think that bean curd contains a lot of mold and nitrite, so they think that eating it often will cause cancer, so they put it on the blacklist of carcinogens and stay away from it. Is it true?/You don't say.

There is a saying that eating fermented bean curd will cause cancer, because fermented bean curd will be sprinkled with salt, and this process is also considered to be the most critical step that may cause cancer. After all, eating too much salt can easily lead to high blood pressure and stomach cancer.

Many people will say, then why has sufu been eaten as a traditional food in China for so many years, and no one has heard of cancer caused by eating sufu?

There was a study in Japan, in which two healthy mice were injected with some carcinogens, one was fed with salt, and the other was fed with sufu. After a period of feeding, the salt-fed mice did induce cancer, and their blood pressure also increased to varying degrees, but the sufu-fed mice had no obvious symptoms, and they also had a therapeutic effect on cancer. The longer the fermentation time, the better the therapeutic effect would be.

Although this does not mean that fermented bean curd is helpful to the treatment of human cancer, fermented bean curd, like fermented soybean and other bean products, is actually a healthy food highly praised by nutritionists.

First, doctor: Eating fermented bean curd has five advantages: coming uninvited, knowing early is good!

1. Lowering cholesterol:

Tofu milk is rich in protein. When protein is combined with cholic acid, it can reduce the absorption of cholesterol. Therefore, eating sufu often helps to lower cholesterol.

2. Prevention of Alzheimer's disease:

Because of the related influence of microorganisms, the vitamin B contained in sufu is second only to that in dairy products, and even six times higher than that in tofu. Therefore, for some people who often eat vegetarian food, eating sufu properly has certain preventive effects on pernicious anemia and Alzheimer's disease.

3. Prevention of pernicious anemia:

Because microorganisms synthesize vitamin B12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. The raw material of sufu is the "white blank" of tofu. Inoculate the white blank with the right kind of mold and cultivate it under the right conditions, and soon white hairs will grow on it-the molds will multiply in large numbers. These white hairs may look terrible, but in fact, there is no need to worry, because these strains are harmless to people, and their function is only to decompose protein in white blanks, produce amino acids and some B vitamins.

4. Prevention of osteoporosis:

Bean curd is a fermented bean product, which is rich in soybean isoflavones, which can promote the production of insulin-like growth factors and improve the activity of bone cells, thus achieving the effect of preventing osteoporosis.

5. Lowering blood pressure:

Douchi and bean curd both contain high-activity hypotensive titanium, which can inhibit the activity of vascular invertase and have the effect of lowering blood pressure. Health food with antihypertensive peptides has been produced abroad.

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