The harm of fermented bean curd

When eating breakfast, whether it is eating buns or noodles, many people like to add a little fermented bean curd as seasoning, and adding a little fermented bean curd when cooking will make the taste richer. Although fermented bean curd is good, you still need to pay attention to some things when eating it to avoid it causing harm to your body. The production process of fermented bean curd will produce a large amount of mold, which is the characteristic of the whole dish, but in many cases it can also become a burden on the body.

The harm of fermented tofu

The problem of salt content in fermented bean curd. A 10-gram piece of fermented bean curd (calculated at 6% salt content) 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 pay attention to the amount of fermented tofu they consume.

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 has declined. 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.

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.

Causes iodine deficiency diseases

The beans used in making fermented tofu contain a substance called saponin, which can promote the excretion of iodine in the human body. If fermented tofu is consumed in large quantities for a long time, it will lead to iodine deficiency and.

Inducing gout

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