However, there are some rumors that sufu is a "carcinogenic culprit" and should be eaten less. Many people have different views on sufu, so is sufu "delicious on earth" or "carcinogenic culprit"? Today, I will give you a popular science lesson. After reading this article, you will have a brand-new understanding of sufu.
Is sufu "delicious on earth" or "the culprit of cancer"?
As said at the beginning of the article, sufu has a unique flavor and is also a "dry rice artifact" for many people. If we can accept the special flavor of sufu, it is undoubtedly a kind of "human food". Let's focus on it. Is it the "culprit" of cancer?
I believe most people suggest that fermented bean curd can cause cancer, which is mainly related to two carcinogens, namely aflatoxin and nitrite. These two substances have long been listed as carcinogens by WHO and are highly carcinogenic. After ingestion, it will greatly increase the risk of cancer in human body. Here comes the point! These two substances do not exist in sufu.
The first is aflatoxin—
This kind of food is called "moldy tofu" in the workshop. Because of the word moldy, everyone will think it is moldy, so Aspergillus flavus will be produced. Sufu is indeed a food formed after adding mold and fermenting for a period of time. Aflatoxin belongs to mold, but tofu fermentation does not need the help of Aspergillus flavus, but Mucor and Rhizopus, which are beneficial to human body and will not produce aflatoxin.
But there are two premises, that is, sufu has not expired and is well preserved during use. Aflatoxin generally exists in spoiled and moldy food. Expired and not well preserved sufu will become spoiled and moldy food, thus producing aflatoxin.
This time it's nitrite-
Many people think that sufu tastes salty, so a lot of salt needs to be put in the production process, and then nitrite will be produced. However, when making sufu, you do need to add some salt, but the main purpose is to extend its shelf life and not produce nitrite. You can rest assured. Like aflatoxin, there is a premise that sufu must be preserved after opening.
It can be seen that sufu is not actually a "carcinogenic culprit", so don't worry. However, some people don't eat sufu, not because they are worried that it will cause cancer, but because of its high salt content. There are even rumors that 1 piece of fermented bean curd contains12g of salt, so patients with cardiovascular diseases must not eat it. Does this statement make sense? Let's look down
1 piece of sufu contains12g of salt, so patients with cardiovascular diseases should never eat it?
In fact, this sentence is somewhat exaggerated. As mentioned above, sufu, unlike pickled foods such as kimchi and dried radish, needs a lot of salt to be made. But only need to add a small amount of salt, under the action of mold, fermented food. Just like milk fermented into yogurt by mold.
In the food composition table of China, it has been clearly pointed out that the salt content of this food is100g of sufu, and the salt content is about 2g. However, a piece of fermented bean curd does not reach100g, so eating a piece of fermented bean curd every day will not make people consume a lot of salt.
However, for people with cardiovascular diseases, the salt content of sufu is very high. If you eat it regularly in your life, it will undoubtedly increase the burden on blood vessels. However, occasionally in life, it can be eaten normally as a meal. Therefore, people with cardiovascular diseases should not eat fermented bean curd, but their intake should be controlled.
Reminder: Self-made fermented bean curd is not feasible, so beware of poisoning.
Nowadays, people pay great attention to food hygiene. They may seldom go to restaurants and do whatever they want at home. Some people prefer to eat fermented bean curd and worry that the factory production is unsanitary, so they will search the recipe of homemade fermented bean curd online. But this is actually a wrong behavior and is not recommended.
Sufu is fermented from tofu, which is a high-protein food. During the fermentation process, it may be contaminated by Botox. After being polluted by this pathogen, sufu will not appear obvious smelly and sour performance. People may be poisoned after ingestion.
What this article introduces to you is the knowledge about sufu. Many people are worried that it will cause cancer, but in fact, some people are worried. In addition, the content of salt is not as high as we thought, but for patients with cardiovascular diseases, we should limit our intake.