Can tofu be eaten with chopped green onions?

Many people choose to eat tofu with scallions, because scallions and tofu are very delicious. However, some people have seen online that scallions and tofu cannot be eaten together. I still think that this statement has no scientific basis, because scallions and tofu are a way of eating that has been passed down since ancient times. So can tofu be eaten with chopped scallions?

reason:

Onions contain oxalic acid and tofu contains calcium. The two combine to form calcium oxalate. Calcium oxalate is not easily absorbed by the human body, so we cannot absorb the calcium in tofu when we eat it.

Scallions and tofu can be stir-fried and eaten together, but the calcium in the tofu and the oxalic acid in the scallions combine to form insoluble substances, resulting in calcium loss. If we don't intend to supplement calcium by eating tofu, then it can be said that there is no problem with eating it this way. This insoluble substance will be directly excreted from the body without causing any harm to the body. If we eat green onions directly without adding tofu, our stomach will absorb oxalic acid, which then enters the blood circulation and combines with calcium in the blood to form insoluble substances, causing calcium loss in the body. Isn't this even more detrimental?!! What's more serious is that the insoluble calcium oxalate formed in the blood will reach the kidneys, but the kidneys cannot excrete it directly. The consequence is that the insoluble substances in the kidneys accumulate more and more (if you eat them all the time), and finally form stones. Weigh it up and see if you are willing to lose some calcium from tofu or lose calcium in your body plus the risk of kidney stones!!

Scallions contain oxalic acid. If they are mixed with tofu, they will combine with the calcium in the tofu to form calcium oxalate, which is not good for human absorption and can easily cause symptoms such as abdominal bloating and indigestion. Everything has its pros and cons. When a conflict occurs, can we take a detour and avoid the disadvantages and maximize the advantages? Most green leafy vegetables contain oxalic acid, which is mostly removed by blanching during processing. For the green leaf part of shallots, you can pickle them with salt in advance and discard the juice to remove the oxalic acid. This may taste slightly worse, but you can achieve psychological balance. If you don’t eat them often and in large quantities, there is no need to panic. We have made many mistakes unknowingly, and our predecessors have been making the same mistakes. Science has developed, society has progressed, and it is right to make fewer mistakes. However, for the sake of taste pleasure, it is worth making small mistakes occasionally. After all, it will not cause great harm to the eater! This can also be said to be an example of not being particular about details.

You can't have your cake and eat it too. Since it's harmless, it's okay to give up nutrition for the sake of taste. What's more, when scallions and tofu are together, the scallions only add color and the amount is very small. "Scallions and Tofu" is still a famous dish. After all, what we don't lack is nutrition.

In addition, our human body has a powerful immune system. Only by continuous and gradual moderate contact with harmful substances can we further exercise our immune system and make it stronger. This is my personal understanding and is for reference only.