Bean curd contains soybean isoflavone, which has the functions of antioxidation, inhibiting the growth of tumor cells, dilating blood vessels and inhibiting platelet aggregation. Secondly, the soybean lecithin contained in tofu has the function of blood vessel scavenger, which can inhibit the deposition of cholesterol on the blood vessel wall and remove the sediment, thus reducing cholesterol and blood consistency, and finally preventing cardiovascular and cerebrovascular diseases. Moreover, tofu contains soybean oligosaccharides, which can promote the proliferation of Bifidobacterium in the intestine, facilitate defecation and maintain the health of the intestine, increase the immunity of the body, and prevent colorectal cancer and diabetes.
For all people, no one can never eat tofu. For some people with special physique, it may be necessary to reduce the intake of tofu appropriately.
What are the benefits of eating beans (tofu)? In recent years, some large-scale clinical studies have also confirmed it. Let's take a look at what are the benefits of eating tofu.
1. Eating more tofu can reduce the risk of cardiovascular and cerebrovascular diseases: Clinical trials of 200,000 people have proved that increasing the intake of isoflavone-rich foods (such as tofu) can reduce the risk of coronary heart disease. Compared with men, the relationship between eating tofu and coronary heart disease is more obvious among women, especially among young premenopausal women and postmenopausal women who have not used hormones!
2. Eating more tofu may reduce the risk of breast cancer: tofu contains soybean isoflavones, which are similar in structure to estrogen molecules, so they can show weak estrogen activity in the case of insufficient estrogen in women, and can be used to prevent and treat female menopause syndrome.
Among 6235 breast cancer patients, the study found that the intake of bean food (tofu) was inversely related to death, and the risk of all-cause death was reduced in female patients with negative estrogen receptor/negative progesterone receptor and without estrogen treatment, which was significantly related to the high intake of progesterone.
Tofu is rich in nutrients, and everyone can eat it. However, for some patients with special physique or diseases, it is necessary to reduce the intake of tofu according to their own physical conditions.
1. Patients with gout should eat less: Tofu contains purine, and patients with acute gout should eat less or even not to avoid further aggravation of gout. For gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration, we should also eat less tofu to avoid gout.
2. Patients with iodine deficiency should eat less: the soybean that makes tofu contains a substance called saponin, which can not only prevent atherosclerosis, but also promote the excretion of iodine in the human body. It will not have much impact on normal people, but for patients with iodine deficiency, eating tofu in large quantities for a long time may further aggravate the symptoms of iodine deficiency, so patients with iodine deficiency are advised to eat less.
3. People with bad stomachs should eat less: Tofu is cold in nature. If the stomach is not good, bloating, stomach acid or nausea may occur after eating tofu, so eat less, and if the spleen and stomach are deficient in cold and often have diarrhea and abdominal distension, it is not recommended to eat too much tofu.
4. Patients with renal insufficiency should eat less: In patients with renal insufficiency, the excretory capacity of the kidneys decreases. If you eat too much tofu, it may lead to excessive nitrogen-containing waste in the body, resulting in excessive burden on the kidneys and further decline of renal function.
I'm pharmacist Wang, and I'm committed to explaining complicated and difficult disease knowledge in plain words to help you manage your body well. Your praise is my greatest motivation! In addition, if your family also has related problems, please pass this article on to them! Tofu is rich in nutrition, rich in high-quality plant protein, unsaturated fatty acids, vitamin E, calcium, soybean isoflavones, dietary fiber, etc., and beans are rich in protein lysine, which can play a complementary role in protein and improve the nutritional value of protein when eaten with cereal staple food.
Traditional brine tofu is especially recommended. The existence of this kind of alkaline coagulant can improve the digestibility of protein, because it reduces or removes the anti-nutritional factors such as phytic acid and tannin in raw materials, and it is also more conducive to calcium supplementation.
Nutritional advantages of tofu
Rich dietary fiber not only helps to control blood sugar, but also helps to lose weight and prevent obesity;
* Unsaturated fatty acids rich in tofu have the function of protecting cardiovascular system;
* Tofu has a high calcium content, which can help maintain bone health, especially for middle-aged and elderly people who don't like to drink milk.
Who is not suitable for tofu?
Although tofu has high nutritional value and is delicious, some friends are not suitable or should eat less.
1. Diabetic nephropathy patients
Diabetic nephropathy 1 period: you can still eat soy products if you want, but it should be strictly limited. Every day, it should not exceed1kloc-0/5 grams of soybeans or the same amount of soy products, and the tofu in the north is about one or two. Be careful not to overdo it, and pay attention to going to the hospital regularly to check renal function, urinary microalbumin and urinary protein.
Diabetic nephropathy stage 2 and above: it is recommended not to eat soy products.
2. Patients with hyperuricemia and gout
A review published in Asia Pac J Clin Nutr in 20 1 1 mentioned a survey, and 48% of medical staff also thought that bean products could cause gout. However, this is not the case.
Tofu contains less than 70 mg of purine per100g, while cooked soybeans contain less than 50 mg. These contents are almost the same as those of broccoli, peas, spinach, green peppers, bananas and other fruits and vegetables with high purine content.
Combined with epidemiological investigation and clinical research, eating bean products such as tofu does not increase the risk of gout.
Author: Chen Lanlan, Master of Nutrition and Food Hygiene, Southern Medical University, national second-class nutritionist. Director of Trace Elements Society of guangdong medical, student of the 5th special nutrition training class in Wang Xingguo. Engaged in dietitian work in health management industry for 7 years.
Tofu is made by grinding, boiling and solidifying soybeans. In the tofu family, there are three kinds of tofu, namely, South Tofu, North Tofu and Lactone Tofu. Their raw materials are all soybeans, but the difference is that North Tofu uses bittern as coagulant, and the solidified tofu has rough texture, high hardness and high calcium content. South Tofu uses gypsum as coagulant, and the solidified tofu has higher water content than North Tofu and lower calcium content than North Tofu, but its texture is soft and tender.
Tofu originated in China and is the crystallization of Chinese people's wisdom. It is not only delicious, but also nutritious and healthy. It is rich in high-quality plant protein, dietary fiber, calcium, potassium, magnesium, zinc and other minerals, as well as soy isoflavones and other health care ingredients. It is a veritable high-quality food with low calorie and low saturated fatty acid content, and is very suitable for people with poor immunity, obese people, the elderly and patients with hypertension, cardiovascular and cerebrovascular diseases and diabetes. The 20 16 version of Dietary Guidelines for China Residents recommends that you should eat 3050g of bean products every day, which is equivalent to about 200g of tofu. Who can't eat tofu? Today, pharmacist Sun introduces you one by one:
In a word, tofu is delicious and nutritious, which is divided into north tofu, south tofu and lactone tofu. It has its own characteristics. Eating tofu in moderation every day is good for health and is a high-quality food recommended by China's dietary guidelines. Menopausal women and patients with kidney calculi can eat tofu, which will not cause cancer or accelerate the development of the disease. Patients with chronic kidney disease and gout or hyperuricemia should limit their consumption of tofu to avoid affecting the stability of the disease.
Who can't eat tofu? During the Qingming small holiday, friends get together. At noon, everyone originally planned to eat stir-fry, because there is a very well-known online celebrity store in our meeting place, which belongs to an authentic fly restaurant. Although the environment is not good, this family is very famous, and everyone has been coveted for a long time, but many things are always planned to keep up with changes;
A classmate changed the venue of the party to his company because he worked overtime temporarily, so the coveted fly restaurant could only give up and wait for the next opportunity to make an appointment;
Because of accommodating this classmate, when having dinner at noon, the classmate who worked overtime invited us to eat mala Tang. Only when we went did we know that this was also a online celebrity shop, and the small shop was crowded with people. In the process of eating mala Tang, such a thing happened, which surprised me very much. I learned from my classmates that Japanese tofu was actually not "tofu";
The story goes like this. In Mala Tang's small shop, we each picked out our favorite food with plates. Students who worked overtime strongly recommended a tofu from this small shop, so I politely refused because I had stones.
After asking about my illness, my classmates told me that it's okay to eat. You can really eat this kind of tofu. At that time, I was a little unhappy. My classmates smiled and said: Don't be unhappy. Although this kind of tofu is called tofu, it is not what we understand. Its raw material is eggs, and its taste is close to steamed eggs. It is named after its shape is similar to tofu, but it does not contain soybean ingredients. This Japanese tofu is also called egg tofu or Yu Zi tofu.
After listening to what my classmates said, I really couldn't believe it. I couldn't resist the temptation and chose one. After eating it, it was really delicious, more tender than the tofu we eat every day, and it also had the fragrance of eggs.
Today, I saw this question from the subject: Who can't eat tofu? Reminds me of an interesting thing that happened a few days ago. I am a food blogger. Perhaps because of my physical illness, I naturally blocked tofu. Through the introduction of my friends, I blushed a little, and returned to the question of the subject. Then I will also tell you my opinion:
1, tofu is delicious, but I seldom eat it, or try not to eat it. The reason is relatively simple. I have stones, which seem to be calcium oxalate stones. Because tofu is rich in calcium, I really dare not eat it. Because of the pain after the stone attack, I dare not cross the line easily.
2. It is also because tofu is rich in calcium, so it is not easy to eat tofu when taking tetracycline drugs. It seems that tetracycline drugs will react if they encounter calcium and magnesium, so this kind of people will also be unable to eat tofu;
3. My parents don't like tofu very much either. This is something that only happens when they are old. When they were young, they would make tofu at home every once in a while. My mother likes to make fried tofu with edamame rice. In recent years, they have stopped eating tofu. I don't know where I read the news or the result of my own practice. Every time I ask my parents why they don't like tofu? They always reply to me like this, saying that they are old and their body's function is declining, so they should try to eat less tofu;
4. My cousin's children like to drink soybean milk and eat all kinds of bean products. Later, when the children grow up, they rarely make tofu for their children after puberty. The reason seems to be that there are isoflavones in soybeans or bean products. I heard that it is a botanical hormone. Children in adolescence still eat less, and I don't know if this statement is true or not. Anyway, my cousin's family rarely makes all kinds of bean products for their children.
5. I wonder if you have heard of gout? I have a classmate who has gout. He said that it seems to be a disease caused by purine metabolism disorder. Bean products themselves contain a lot of purine, so if you have gout, you need to try not to eat bean products or tofu.
6. In addition, the purine in bean products will make our stomach uncomfortable. If you have stomach trouble, you may secrete a lot of stomach acid after eating bean products, which may easily cause flatulence, so when you have stomach trouble, it is best not to eat tofu.
7. What other situations can't you eat tofu? In my opinion, everyone's eating habits are different. For example, I like to eat preserved eggs mixed with tofu very much, especially in summer, but my body is not good enough to eat tofu. Every time I eat all the preserved eggs in this cold dish, leaving half a plate of tofu. My daughter-in-law is picky and worried about waste, so she will force herself to finish the tofu left in the plate every time. After many times, my daughter-in-law also complains.
At the end, I want to say a few words, who can't eat tofu? Through the above introduction, the questions about the subject are summarized as follows:
1, if you don't like tofu, try not to eat it. Although it's not a good habit to be picky about food, there are some things that I really can't do. For example, I don't like Flammulina velutipes, but my daughter-in-law likes it very much, watching her eat it every time;
2. Older people of my parents' age are definitely not as strong as they are young, and there are some basic diseases at the same time. Therefore, I still listen to my parents' ideas and try not to let them eat soy products.
3. Bean products contain some purines. Every time I make Mapo tofu for my daughter-in-law, I will blanch the tofu, hoping to minimize the purines in the tofu through this process of blanching. Therefore, students with gout or stomach problems still need to eat less or not eat bean products;
4. When it is not delicious, try not to eat it, especially the tofu that is not too fresh.
First of all. According to the description of the subject, "some people say that tofu is a hair product", this problem is refuted here. In modern medicine and nutrition, there is no such thing as hair product. And the hair that most people think is just some foods rich in protein, but only those that are not allergic or intolerant to this food can be eaten.
Tofu, a bean product, is a food with high nutritional value. It is mainly rich in high-quality protein, unsaturated fatty acids, soybean oligosaccharides, dietary fiber, vitamin E, B vitamins, phytosterols, calcium, potassium, phosphorus, stickers and other minerals. It can be said that soybean or its products are rich in nutrition and have many health effects, especially for the elderly and patients with cardiovascular diseases. At the same time, it is also a good source of calcium.
Tofu is suitable for everyone. If anyone can't eat tofu, they should be allergic to tofu, that is, allergic to soy protein. However, the following two kinds of people need to be restricted and cautious when eating tofu, such as:
First, gout patients
In addition to maintaining a balanced diet and a good lifestyle, gout patients should try to avoid the intake of high-purine foods in the choice of dietary foods, and remember to restrict the consumption of some foods with medium purine content, while the purine content of tofu is between 50- 100mg/ 100g, which belongs to foods with high purine content. Therefore, the consumption should be limited, generally not exceeding/kloc.
Second, patients with renal insufficiency and chronic renal failure
Patients with renal failure need a low-protein and low-phosphorus diet, so the daily intake of protein and phosphorus should be given by stages. Although soy protein and high-quality animal protein are recommended to be edible, it is necessary to limit the overall intake of protein. Therefore, be sure to take it carefully.
First of all, the concept of hair is popular among the people, and it has no scientific basis. The possible reasons why people think that a certain food is "hair" are as follows:
1, the protein content of this food is high, and excessive intake of non-high quality protein is not good for the kidney;
2. The food is high in calories. Eating too much is not conducive to weight control and may also lead to an increase in blood sugar;
3, the food tastes irritating, such as mutton, many people say that this is hair;
4. The food may carry parasites and cause discomfort after eating;
5, bad cooking methods, such as barbecue, frying, etc., will also cause some discomfort for some special people after eating.
From this, it can be seen that as long as they think that the food that may make their bodies feel uncomfortable after eating it, it will be called "hair" at that time. Therefore, tofu can't be called "hair". In that case, who can't eat tofu?
Who can't eat tofu? 1 People who are allergic to protein can't eat tofu.
Allergies can be large or small. If they are allergic to protein, such people should not eat tofu. Eating a little may cause itchy skin, rash and other symptoms. Eating too much may be life-threatening.
2. Patients with kidney disease should eat less.
There are about 6g of protein in one or two northern tofu and 3g of protein in one or two southern tofu. For patients with kidney disease, the daily intake of protein should not exceed 48g, so you can only eat 1-2 tofu every day, and don't eat too much.
In addition, I know that many people think that gout patients or people with abnormal uric acid metabolism can't eat tofu, which is a misunderstanding of tofu. This misunderstanding may come from the raw materials for making tofu. Soybeans are foods with moderate purine content, and patients with abnormal uric acid metabolism are really unfit to eat, but tofu has been processed layer by layer, and the purine content has been reduced a lot. Therefore, people with high uric acid can also eat some tofu appropriately. After all, besides purine, tofu also contains protein, calcium, magnesium and so on.
On the other hand, soybean milk, both bean products, has higher purine content than tofu, and gout patients should drink less or not.
Which bean products can't be eaten more? Speaking of tofu, I have to mention some of its "close relatives". Although tofu is good, it does not mean its "relatives". Some bean products are not suitable for eating.
1, fried bean products
Like oily tofu and yuba, these foods can be made by frying, and the oil content is higher, so patients with kidney disease and patients with three highs should not eat too much.
2. Seasoning bean products
For example, bean products used for seasoning, such as fermented bean curd and fermented soybean, mostly contain excessive salt and oil, which belongs to heavy oil and heavy salt food. People with high blood pressure and hyperlipidemia had better not eat it, so we must control the intake of salt and oil.
3. Chiba Tofu
Thousand-page tofu can't be regarded as tofu in the true sense, because it is made of soy protein isolate, corn starch and egg white liquid, with few nutritional components and little nutritional value. In addition, many cooking methods of Chiba tofu are also heavy in oil and salt, so patients with kidney disease had better eat less.
4. Japanese tofu
Although there is the word tofu, it is not tofu at all, nor is it a soybean product. Its main components are water, eggs, salt, etc., and its unsaturated fatty acids are higher than ordinary tofu, and the salt content is not low. It is very common to eat hot pot and mala Tang. It is recommended not to eat more. Enough is enough.
Tofu is a health food for nourishing and clearing away heat. If you eat it often, it can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst. Moreover, the soybean protein contained in tofu is the only high-quality protein comparable to animal protein, containing 8 kinds of essential amino acids, and the content is balanced. For special people such as hyperlipidemia and obesity, if you want to supplement protein, but you are afraid of eating too much fat, it is more appropriate to eat some tofu.
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Who should not eat tofu?
The elderly and patients with renal dysfunction, urinary calculi, diarrhea, iron deficiency anemia and gout should not eat too much tofu.
This content was reviewed by Guo Nan, deputy chief physician of the Second Department of Dongzhimen Hospital of Beijing University of Chinese Medicine.
Click here to see the details of the doctor's answer.
I haven't heard that people can't eat tofu, and who is even more unclear? How good tofu is! I love tofu, and I buy tofu every three days. Now tofu is really not cheap. 3 yuan and 5 Jin are all water. After I bought 7 yuan tofu, I cooked it in a pot, leaving only 4 yuan tofu, saying that the seller's tofu water is too big, and people say that any water is delicious. It's bean juice and water. It's really speechless [laughs] Tofu. I can't afford it now, so I have to pick up some vegetable leaves and bark and cook some soup to drink, not to mention it's quite delicious [smiles]. Try it [like] [like] [like] Really, I don't bear your tears [cover your face] [cover your face] [cover your face]
Except water, the main ingredient of tofu is protein, and no one in the world can survive without protein, which is a common knowledge. However, the basic component of protein is that amino acids are arranged according to certain rules to form protein. There is a kind of people who can't eat tofu, that is, they can't eat it in protein, and there are very few groups, that is, people with allergies in protein. They can only eat special food, that is, amino acid food.
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