Tofu milk, I believe everyone has heard of, or eaten. In daily life, we can eat a piece of tofu milk when eating, which is very delicious, and it is simply a "dry rice artifact". In addition, when we cook dishes, we can also add a piece of curd milk, which can make the food more flavorful.
However, there are some rumors that curd milk is the "culprit of cancer" and should be eaten less. For curd milk, many people have different views, so is curd a "human delicacy" or a "carcinogenic culprit"? After reading this article, you will have a new understanding of curd milk.
Is curd a "delicacy on earth" or a "carcinogenic culprit"?
As mentioned at the beginning of the article, curd milk has a unique flavor when eaten, and it is also a "dry rice artifact" for many people. If we can accept the special flavor of curd milk, then it is undoubtedly "human cuisine". Let's focus on it, is it the "culprit" of cancer?
I believe that most people, the argument that curd milk will cause cancer is mainly related to 2 carcinogens, namely aflatoxin and nitrite. These two substances, which have long been listed as carcinogens by the WHO, have strong carcinogenicity. After human ingestion, it will greatly increase the risk of cancer in the human body. Here's the point! These two substances are not present in curd milk.
The first is aflatoxin -
The market calls this food "moldy tofu", because there is a mold word, so everyone will think that it is moldy, so it will produce Aspergillus aflex. Curd milk is indeed a food formed by the mold added to the mold after a period of fermentation. Aflatoxin belongs to the mold, but the fermentation of tofu does not need the help of Aspergillus aflatogenes, but mucormycetes, root mold, etc., these two molds are beneficial to the human body and do not produce aflatoxin.
However, there are two prerequisites, that is, the curd milk has not expired and is well preserved during use. Aflatoxin is commonly found in spoiled and moldy foods, and expired, unsaved curd milk will become spoiled and moldy food, resulting in aflatoxin.
This time it's nitrite —
Many people think that curd is salty to eat, so it needs to put a lot of salt in the production process, then it will produce nitrite. However, when making curd milk, it is indeed necessary to put in a certain amount of salt, but the main purpose is to extend its shelf life, and it does not produce nitrite, which can be assured. Like aflatoxin, there is a premise that after the curd is opened, it must be well preserved.
It can be seen from this that curd milk is not actually the "culprit of cancer", so don't worry about it. However, some people do not eat curd milk, not because they are worried that it will cause cancer, but because they are worried about its high salt content. There are even rumors that 1 piece of curd milk contains 12 grams of salt, and patients with cardiovascular disease must not eat it. Does that make sense? Let's look down.
1 piece of curd milk contains 12 grams of salt, cardiovascular disease patients must not eat?
In fact, this sentence has some exaggeration, as mentioned above, curd milk is not like pickles, dried radish and other pickled foods, you need to add a lot of salt to make. Instead, only a small amount of salt is added, and under the action of mold, the fermented food is made. It's like milk fermenting into yogurt under the influence of mold.
In the "Chinese Food Ingredient List", it has been clearly stated that the salt content of this food, 100 grams of curd milk, contains about 2 grams of salt. A piece of curd milk does not reach 100 grams, so eating a piece of curd milk every day will not make the human body ingest a lot of salt.
However, for people suffering from cardiovascular diseases, the salt content of curd milk is very high, and if it is eaten regularly in life, it is undoubtedly an increase in the burden on blood vessels. However, occasionally in life, it can be used as food for the next meal, and it can be consumed normally. Therefore, people with cardiovascular diseases are not unable to eat curd milk, but to control their intake.
Reminder: Homemade curd milk is not feasible, be wary of poisoning
Nowadays, people pay great attention to the hygiene of diet, and may rarely go to restaurants to eat, and they will do what they want to eat at home. Some people prefer to eat curd milk and are worried about the unhygienic production of the factory, so they will search for the formula of homemade curd milk on the Internet. But this is actually a wrong behavior, and it is not recommended for everyone to do so.
Curd milk is fermented from tofu, which is a high-protein food, and during the fermentation process, it may be contaminated with botulinum toxin. Contaminated by this pathogen, the curd milk will not appear obviously smelly and sour. After human ingestion, it is likely that poisoning will occur.
This article to introduce to you, is the knowledge about curd milk, many people are worried that it will cause cancer, in fact, some people are worried. In addition, the salt content is not as high as we think, but for patients with cardiovascular disease, they should still limit their intake.