Can eating tofu milk often reduce blood fat?

Red bean curd contains lipid-lowering ingredients

As a breakfast side dish, bean curd is a favorite food of many people, and its unique flavor also makes the light porridge have a different flavor. Needless to say, the delicious bean curd can reduce blood fat. Do you believe it? Yesterday, Professor Xie Yingbiao of Nanjing University of Traditional Chinese Medicine said in the health science report that the "lipid-lowering component" of red bean curd lies in a layer of red substance attached to fermented bean curd, which is not a dye. This pure natural additive is not only harmless, but also has health-preserving effect when eaten in moderation. This component is called red yeast, which is a natural blood lipid scavenger.

Xie Yingbiao mentioned in his report that the Institute of Cardiovascular and Cerebrovascular Diseases of China Academy of Medical Sciences once conducted a study, and surveyed more than 4,8 patients in 65 hospitals, each of whom was followed up for an average of 4 years. The results showed that monascus could reduce their risk of coronary heart disease by 45% and their mortality rate by 33%.

The reason, Xie Yingbiao said, is that monascus plays the role of "blood vessel scavenger", and the lovastatin contained in it can prevent the production of cholesterol and avoid the accumulation of vascular fat to produce atherosclerosis.

what is monascus?

ancient "clever women" often used it to make wine and cook meat.

Red bean curd can reduce blood fat, which is the effect produced by red yeast. Monascus, a layer of red additive attached to red bean curd, may be unfamiliar to many modern people, but in ancient China, "Monascus" was a common dining table for ordinary people. For example, Qing Yi Lu, written by allusions in Tang and Five Dynasties, mentioned "cook the meat with Monascus"; In the Song Dynasty, Hu Bai wrote "Tiaoxi Fishing Hidden Conghua", which recorded: "People in the south of the Yangtze River make red wine, which is absolutely unique in color and taste." It can be seen that the "clever woman" in ancient China already knew how to brew wine and cook food by using the technology of red yeast.

not only that, but also the efficacy of monascus is recorded. The Compendium of Materia Medica written by Li Shizhen in the Ming Dynasty states that "monascus is mainly used to promote digestion and blood circulation, strengthen the spleen and dry the stomach, treat red and white dysentery, and enter the valley. Brewing wine, breaking blood and taking medicine, killing Shan Lan miasma, treating bruises, treating women's bloody pain and postpartum bloody endless ".