People who have eaten curd milk know that there is a layer of colorful red coat outside the curd, which makes people very appetizing, so this layer of red coat is artificial additives?

In fact, it is not, this layer of red coat is from a microorganism called Aspergillus erythrorhizonticus produces pigments, research has shown that this pigment, although the color is bright red, but there is no toxicity to the human body. At the same time, because the red mold can stabilize the output of natural red *** pigment, its in industry, is used as a coloring agent - a food additive. Colorants according to its source and nature is divided into two categories of food synthetic colorants and food natural colorants, red *** pigment produced by Aspergillus erythropolis belongs to the food natural colorants, so the red color in the curd is not an artificial additive.

What are the benefits of eating curd regularly?

For the benefits of eating curd, many people now have a deep misunderstanding of it, that curd is "salty and pickled". In fact, there is a limit to the amount of any food that can be consumed, as long as it is not consumed in excess, there will be no side effects.

Five benefits of eating curd:

1, prevention of osteoporosis

Now the probability of the elderly suffering from osteoporosis is getting bigger and bigger, and experiments have proved that people who eat curd frequently can reduce the prevalence of osteoporosis.

2, reduce cholesterol

Curd itself is cholesterol-free. Curd is rich in glycoside type isoflavones and is easily absorbed. It can lower the cholesterol concentration in the blood and reduce the risk of coronary heart disease.