Is fermented tofu good for your health?

If we eat fermented tofu appropriately in our daily life, it is very good for gastrointestinal digestion, strengthening the spleen and stimulating appetite. Fermented tofu contains a lot of protein, which is helpful for anti-aging and cancer prevention. However, you cannot eat too much fermented tofu. Eating too much will cause high blood pressure and accelerate arteriosclerosis. So let us understand the benefits of eating fermented tofu for the body.

The benefits of eating tofu stew

1. Fermented soy products are rich in nutrients and easy to digest. A large amount of oligopeptides are produced during the fermentation process. They have multiple physiological health functions such as anti-aging, anti-cancer, lowering blood lipids, regulating insulin, etc., which are very beneficial to health.

2. It has the function of lowering blood cholesterol concentration and reducing the risk of coronary heart disease. Fermented soy products are rich in aglycone-type isoflavones, which are fermented from the original isoflavones in soybeans and tofu, but are more functional and easier to absorb than the original isoflavones. 60 grams of fermented black beans, 60 grams of bean paste or 100 grams of fermented bean curd contain 50 mg of highly active isoflavones, which reaches 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. Foreign countries have used the chemical decomposition of soy protein to produce health foods containing blood pressure-lowering peptides. Our experiments have found that China's traditional fermented black beans and fermented bean curd contain highly active blood pressure-lowering peptides. In fact, when soybeans are fermented, microorganisms must first break down the soy protein into smaller molecules, which are called peptides.

4. It has the function of preventing osteoporosis. Soy isoflavones in fermented soy products can increase the activity of osteoblasts and promote the production of insulin-like growth factor, thereby preventing osteoporosis. A nutrition survey in Japan found that people who drink miso soup or eat fermented soy products every day have a significantly lower incidence of osteoporosis, especially the elderly and women.

Homemade fermented bean curd

Ingredients: tofu, red mold and yellow mold, a small bowl of strong liquor, a bowl of chili powder, pepper powder, salt, and cabbage leaves.

practice:

1. Buy tofu, cut it into pieces, and dry it a little (if the tofu is not old enough, you can cook it first and then dry it, which will not affect the final taste too much.

2. Fill the small paper box with straw, then put the tofu cubes on it; cover it with straw, and then put another layer of tofu.

3. After stacking, cover it with a lid, cover it with old clothes, and put it in the refrigerator for 2 to 3 weeks.

4. When it is almost moldy, prepare a small bowl of high-proof liquor (for disinfection) and a bowl of a mixture of chili powder, Sichuan pepper powder and salt. You can decide the proportions yourself.

5. Roll the fermented tofu in the wine and then in the seasoning bowl.

6. Wrap it with cabbage leaves that have been dried for a day or two and bottle it.

Appendix: Tips for eating fermented tofu

Fermented bean curd contains a high amount of salt. Most people use it as a side dish for porridge or rice, but it can also be used to cook dishes with unique flavors. For example, using fermented bean curd instead of salt when making roast pork, tofu, taro, wild rice stem, cabbage, and stewed eggs is not only delicious but also improves the nutritional value. It also has a unique flavor if spread on white steamed buns or sliced ​​bread.

Fermented bean curd contains high levels of salt and purine. Patients with hypertension, kidney disease, and gout should eat less or no fermented bean curd to avoid aggravating their condition. Normal people should limit their consumption to 2 to 3 times a week. Taking the red fermented bean curd as an example, do not eat more than half a block at a time. People who work in high temperatures or sweat a lot can eat some fermented bean curd to replenish lost salt and prevent heatstroke.

Soy products are extremely rich in methionine, which can be converted into cysteine ​​under the action of enzymes. Cysteine ​​can damage the endothelial cells of the arterial walls, making it easy for cholesterol and triglycerides to deposit on the arterial walls, promoting the formation of arteriosclerosis.