In our daily life, it is inevitable to eat some unpleasant food. This kind of meal is not good to eat, so tasteless, people will choose to eat some seasoned foods, along with difficult to swallow food. There are a large number of seasoned foods on the market, each with its own characteristics.
The earliest condiments were pickles that people pickled by hand. Kimchi and sauerkraut in the northeast of the mainland are also seasoned foods. This kind of seasoning food has a lot in common, on the one hand, when eating this kind of food, the taste is very good, it is easy to open people's taste buds and increase appetite.
On the other hand, this type of seasoning food is artificially salted, marinated with a large amount of edible salt and seasonings. It contains a lot of salt and other substances, and from a single point of view, this type of food should be eaten less. The last common denominator is that they are placed for a long time and contain many microorganisms and strains.
The most representative flavored food is curd milk. In our daily lives, we often see all kinds of curd milk, which have different colors and tastes. There are red squares, white squares, and green squares. Although delicious and delicious, but eating too much is harmful to the human body, people with special diseases must eat less of this kind of food.
First, the production of curd milk
To understand the role of a food and its effect on the body, it is necessary to start from the method and nature of the food. There are a lot of foods that are good for the body. There are also many foods that are harmful to the body, and this kind of stake, due to the different methods of food preparation, the impact on the human body is also different.
Curd milk belongs to flavored foods, and in nature, it belongs to fermented foods. As we all know, fermented foods need to be placed for a long time, and the temperature of the placed environment should be suitable and stable, so that the beneficial bacteria in the food can produce fermentation.
Curd milk is made from the tofu processed and pickled that we eat in our daily lives, and its production method is quite complex, and the production cycle is long, the cost is high, and it is time-consuming and laborious. If there is no professional learning, ordinary people do their own curd milk, and the success rate is also very low. Therefore, the price of curd milk is generally a little more expensive.
When professionals make curd milk, they must first buy brine tofu. Be sure to choose tofu with brine points and tofu without plaster points. Brine tofu is more efficient to ferment. After a long period of vacuum storage, the mold in the tofu ferments to form an ordinary "stinky tofu", which is then marinated with special seasonings and finally gets curd milk.
Second, the benefits of curd milk
Curd milk can be regarded as a kind of cuisine loved by the vast number of people on the mainland, and curd milk has different forms of expression in different parts of the mainland. In the north of the mainland, it is often eaten with green fang as the main curd milk, and the green party is the "stinky tofu" that we often mention and eat, which is only fermented and not pickled.
The Southern generation has white and red squares. After the fermentation of the white square, the surface will produce white hairs after fermentation, which need to be prepared with white wine. Red square is common with the Guangdong generation, people put the fermented stinky tofu and then marinated with secret spices, and finally formed the popular red square.
This video of curd is beneficial to the human body because it contains a wealth of beneficial bacteria inside. In the process of making curd milk, because the fermentation environment is completely in a vacuum, its own nutrients will not be lost. And after fermentation, it produces substances that are beneficial to the body, such as organic acids and amino acids.
Because curd milk is made of tofu, the raw material of tofu is soybeans, so after entering the human body, it is digested and absorbed by stomach acid, and the protein in it is converted into amino acids, which can be directly absorbed by the human body. This condition has the effect of strengthening the spleen and nourishing the stomach, and can increase appetite and promote the digestion and absorption of gastrointestinal function.
3. High blood pressure and diabetes fasting
Even the best food will have its own shortcomings, because the existence of food is two-sided. No matter what kind of mountain treasures and seafood taste, eating too much will have a very serious impact on the human body. Therefore, the curd milk that is popular with the public is also, do not eat more in life.
Of course, people with high blood pressure and diabetes are determined not to eat curd. Hypertension and diabetes are two common diseases on the mainland, and they both fall into the category of chronic diseases. Curd milk is marinated by a large amount of salt and spices, so it is best not to eat it for patients with high blood pressure.
Because curd milk is made with a large amount of edible salt and cooking oil, if these substances are over-ingested by patients with hypertension, it will affect the fluctuation of human blood pressure levels. Eating too much of this type of food is not conducive to controlling the stability of blood pressure levels in patients with high blood pressure, and it is also possible to continue to increase blood pressure.
Diabetics are also not allowed to eat curd. Because curd milk in the process of fermentation, will produce a large number of substances. The energy in the body of diabetic patients can no longer maintain the decomposition of excess sugar in the body, and then let the body decompose the other substances contained in the curd milk, which is equivalent to adding unnecessary burdens to the body.
4. Gout and stomach ulcer fasting
There are also two types of diseases that people are not allowed to eat curd, one is people with gout, and the other is people with stomach ulcers. Both of these groups of people suffer from diseases that are dangerous for sudden conditions, so eating too much curd milk will greatly increase the probability of sudden conditions.
First, people with gout should not eat curd milk. Because gout patients in daily life, the body intake of purines must meet the standard of low purine content. Curd milk will produce a large number of purines during the production process, which belongs to the label of the content of purines, so gout patients are not suitable for eating curd milk.
There is also a kind of people with stomach ulcers can not eat curd, if the stomach ulcer patient accidentally eats the curd milk, we must seize the time to go to the hospital for treatment. Because curd is a highly salted pickled food, after people eat it in the stomach, the curd milk will cause a powerful irritation to the gastric mucosa.
After the curd milk enters the stomach, the gastric mucosa is stimulated, and the stomach acid is excessively secreted. Patients with gastric ulcers and duodenal ulcers are very afraid of excessive gastric acid secretion, because excessive gastric acid secretion can aggravate the condition of gastric ulcers and duodenal ulcers. Serious cases can endanger lives.
Summary:
Any kind of food has both interests and harms. This stake is influenced by many factors, such as production methods, audiences, and so on. Therefore, before eating some food, it is necessary to understand the characteristics of the food.
In fact, no matter what kind of food, as long as it is made through scientific and healthy cooking techniques, and the amount of food is controlled to reach a reasonable range, it generally does not pose a threat to health. Therefore, the body will exist in the corners and corners of life.