Today's protagonist, curd milk, I believe everyone is no stranger.
Because of its good taste, portable, simple operation and other characteristics, it once became everyone's next meal artifact.
But at the same time, it has also become the focus of everyone's discussion.
Folk claims about curd are also mixed.
One piece of curd equals 12g of salt?
Eating curd milk regularly has mold and will cause cancer?
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Is it healthy to eat curd milk? Is there really mold that causes cancer? Human delicacies or health killers, it's time to know the truth...
Does eating curd milk regularly cause cancer?
Because of the "rotten" word and the later pickling process, there are many rumors that curd milk causes cancer.
Indeed, because aflatoxin and nitrosamines are carcinogenic due to the presence of aflatoxin and nitrosamines in most spoiled foods, eating spoiled foods is a high-risk factor for certain cancers, such as liver cancer.
However, in fact, the production of curd is mainly mucormycetes, but also includes a small number of yeasts, aspergillus, penicillium that have been carefully selected by specific methods, but these are carefully selected beneficial edible bacteria, do not produce toxins, it is the biochemical changes caused by these beneficial bacteria, which promote the hydrolysis of proteins in soybeans, fermentation of sugars into ethanol and other alcohols and the formation of complex esters of organic acid synthesis, giving curd milk a unique delicate, delicious and soft color and flavor. The odor is the result of the volatilization of sulfur dioxide produced in the protein decomposition in the air, so the curd milk smells smelly and tastes good.
In addition, the nitrite in soybeans is very low, and even if it is fermented for several months, it will not bring a large amount of nitrite.
Therefore, curd should not be confused with salt and pickles.
In addition, red yeast pigment is a natural pigment produced by red yeast and is very safe for the human body. Neither Mullus nor Red Yeast Rice is on the list of carcinogens published by the World Health Organization.
Therefore, as long as the curd milk is consumed correctly, there is no need to worry about carcinogenic problems.
It is often said: "Curd milk is a preserved fermented product, which is harmful to the human body?" "One piece of curd equals 12g of salt?" "Is this really fake?
The first thing to know is that curd milk is not a high-salt processed food that most people think of as tofu marinated with salt, but a soy product brewed using traditional fermentation techniques.
A certain amount of table salt is added to the curd making process, but the salt of curd milk is not only to inhibit the growth of microorganisms and prevent corrosion deterioration, but because of the formation of a unique process.
Salt can precipitate the moisture in the tofu to make the tofu chunks hard, help to impregnate the protease on the mucormycosis hyphae, and better modulate the flavor and type of curd, but too much salt will affect the flavor of the curd milk.
Therefore, it is not true that "a piece of curd milk is equal to 12g of salt" on the Internet! The actual salt content of curd is much lower than this level.
According to the "Chinese Food Ingredient List (Second Edition)", it can be seen that the sodium content of each 100 grams of different flavors of curd, such as white party (curd milk/sauce tofu), green square (stinky tofu) and red square (red tofu), is 2460 mg, 2012 mg and 3091 mg, respectively.
That is, if you eat a piece of about 10 grams of curd milk per day, it is equivalent to ingesting 0.5-0.7 grams of salt (400 mg of sodium per gram of salt).
What are the benefits of eating curd milk?
Fermented milk is made of soybeans, fermented by specific molds, and then marinated with salt and various spices, and its brewing process has unique advantages in nutritional value and health care.
For example, due to the role of microorganisms, the utilization rate of protein in curd milk is improved, and the vitamin B2 produced is much higher than that of tofu.
After fermentation of soybeans, which contains a strong antioxidant effect of isoflavone activity will increase, is conducive to scavenging free radicals in the body and prevent lipid peroxidation, many studies have proved that increasing soybean isoflavone rich food intake and frequency of cardiovascular disease and some tumors also have a certain preventive effect.
In addition, there are also animal experiments that show that curd has the effect of lowering cholesterol content. However, to meet the U.S. Food and Drug Administration's recommended daily intake of 50 mg for coronary heart disease prevention, 100 grams of curd is required.
So we should remember that the health benefits of food are not only determined by its composition and content, but more importantly, by the practicality of daily diet.
Here to remind everyone: maintain a healthy body, food diversity, balanced diet, reasonable nutrition.
Curd, to be precise, it belongs to the category of condiments.
You love the flavor and can eat it without being allergic to its ingredients.
For people with high blood pressure, under the premise of controlling the total amount of sodium intake throughout the day, you can also eat, but you must not eat more just because of the pursuit of health benefits.
What are the precautions for purchasing and storing curd milk?
Curd milk, formed by the reproduction of healthy mucormyces to produce hyphae, is a beneficial condiment for the human body.
But after all, it is a microbial fermented food, if it is not properly preserved, there may be bacteria contamination or reproduction, or the existence of microbial deterioration and other problems.
Therefore, it is recommended that when purchasing curd milk, try to choose products with formal channels, a long history and large-scale production.
When storing at home, pay attention to using clean chopsticks fork spoon to take, eat endless curd in time to tighten the bottle cap and refrigerate preservation.
In the low temperature environment, the metabolism of the microbiota is slow, so that the curd milk can be stored for a long time.
Remember not to pour wine, sesame oil, white vinegar, etc. into the remaining curd milk for preservation, which may cause other bacteria to grow and multiply, and even produce toxins, resulting in food poisoning.
Sum up
fermented bean curd
It is a condiment that is beneficial to the human body
It should be eaten or eaten
But be careful not to overdose
Expert: Li Ze, Chief Physician of Nutrition, Former Deputy Director of the Institute of Chronic Disease Prevention and Health Management of the Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention