The harm of moldy tofu

Many people have eaten moldy tofu, which is a soy product with relatively high nutritional value. It is made by highly fermenting tofu and then adding other seasonings. It is a well-known specialty soy product in the south. There is no problem in eating some of it appropriately, but don't eat too much. Eating too much can cause certain harm, especially for patients with hypertension, diabetes, and kidney disease, who should try to eat less.

The harm of moldy tofu

1. Increased blood pressure: the problem of salt content in fermented tofu. A 10-gram piece of fermented tofu (calculated based on a salt content of 6%) contains 0.6 grams of salt, which is not high. So as long as you eat properly, it’s not a big problem for normal people. However, people with high blood pressure should be careful about the amount of fermented tofu they consume.

2. Increase the burden on the kidneys: Under normal circumstances, after the plant protein that people eat is metabolized, most of it is broken down into nitrogen waste and excreted from the body by the kidneys. However, the kidney function of most elderly people is reduced. If they consume a large amount of fermented tofu, the large amount of amine metabolic waste and sodium salt content will increase the burden on the kidneys.

3. Accelerate arteriosclerosis: 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.

4. Cause iodine deficiency type disease: The soybeans used to make fermented tofu contain a substance called saponin, which can promote the excretion of iodine in the human body. If you eat fermented tofu in large quantities for a long time, it will cause iodine deficiency and.

5. Induce gout: Fermented tofu contains more purine, and gout is a disease caused by purine metabolism disorder, which leads to the involvement of uric acid. Therefore, for patients with gout, eating more fermented tofu will aggravate the degree of gout.

How long can moldy tofu be kept?

China's traditional cuisine is truly vast and diverse. Delicious food like fermented tofu was even invented by our ancestors. I think whether in the south or the north, seeing how fermented tofu is made is the most common delicacy in China. It is so delicious, so fragrant, so tasty and so mellow. To be honest, although the fermented tofu I buy has beautiful color and tastes okay, I am still a little worried. It is more reassuring to make it myself. Everything has two sides. What harm will it do to your body if you eat moldy tofu for a long time?