Fermented bean products, including fermented bean curd, fermented bean paste, soy sauce and other foods, as a good condiment and seasoning, are deeply loved by the masses. The research results of modern medicine and food nutrition have found that bean products not only contain high-quality protein, soybean isoflavones, soybean oligosaccharides, saponins, lecithin, linoleic acid, linolenic acid and rich nutritional and health-care ingredients such as calcium and iron, but also have the following health-care functions through fermentation:

1. Fermented bean products are rich in nutrition and easy to digest, and produce a large number of oligopeptides during fermentation. They have many physiological health care functions such as anti-aging, anti-cancer, reducing blood fat and regulating insulin, which are very beneficial to health.

2. It can reduce the concentration of cholesterol in blood and reduce the risk of coronary heart disease. Fermented bean products are rich in aglycone isoflavones, which are transformed from the original isoflavones in soybeans and tofu by fermentation, but they are more functional and easier to absorb than the original isoflavones. 60 grams of douchi, 60 grams of soybean paste or 100 grams of sufu contain 50 mg of high-activity isoflavones, reaching the daily intake recommended by the US Food and Drug Administration for preventing coronary heart disease.

3. It has the function of lowering blood pressure. Health food containing antihypertensive peptides has been produced by chemical decomposition of soybean protein abroad. Our experiment found that traditional douchi and sufu in China contain high-activity antihypertensive peptides. In fact, when soybean is fermented, microorganisms first break down soybean protein into smaller molecules, which are called peptides.

4. It has the function of preventing osteoporosis. Soybean isoflavone in fermented bean products can improve osteoblast activity and promote the production of insulin-like growth factor, thus preventing osteoporosis. A nutrition survey in Japan found that people who drink soy sauce soup or eat fermented bean products every day, especially the elderly and women, have significantly reduced the prevalence of osteoporosis.

5. The author found that antioxidant components in tofu, such as phenolic compounds such as vitamin E, isoflavones and some polypeptides, make tofu have the ability to scavenge free radicals, while the ability of fermented sufu to scavenge free radicals is 5 ~ 10 times higher than that of tofu and tomatoes, grapes and other fruits and vegetables.

6. Douchi contains a lot of nattokinase that can dissolve thrombus, and also contains some bacteria that can produce a lot of B vitamins and antibiotics. It is called the most effective food to prevent and treat cardiovascular diseases and maintain vascular health in the elderly.

7. Fermented bean products can prevent and treat Alzheimer's disease. Acetylcholinesterase produced by human body is an enzyme that decomposes substances transmitted by nerve endings. Modern medicine believes that its existence is related to the onset of Alzheimer's disease. In the same research with Japanese experts, the author found that China sufu had obvious acetylcholinesterase inhibitory activity. In other words, fermented sufu can effectively prevent and treat Alzheimer's disease. !

However, tofu milk is fermented by mold, and it is not hygienic when processed. Eating shabu-shabu can be added, but eating snacks is not so good. Eating too much or eating too much is harmful!