Curd, this ancient Chinese delicacy, has been cherished since ancient times. It is derived from tofu and is made by fermentation, which gives off a rich aroma and brings a unique taste. However, whether this delicacy is really a human delicacy or a potential threat to health has long been debated. Recent research has revealed the truth about rotten milk, let's find out.
First, let's take a look at the nutritional value of curd. Curd is rich in high-quality protein because it is made from tofu through fermentation. This fermentation process not only gives curd a special taste, but also makes the protein more easily absorbed by the body, helping to maintain normal physiological functions.
In addition, curd milk is also rich in trace elements such as calcium, iron and zinc, which are essential for human health. Calcium is a key element in maintaining healthy bones and teeth and is essential for preventing osteoporosis. Iron is involved in the synthesis of hemoglobin, which helps prevent anemia. Zinc, on the other hand, is an indispensable element for the proper functioning of the immune system and helps to improve the body's resistance.
Curd is also rich in several vitamins, including vitamin B2 and vitamin B12. Vitamin B2 helps maintain healthy skin and eyes and promotes energy metabolism. Vitamin B12 is involved in the synthesis of proteins and nucleic acids, which is essential for the normal function of the nervous system.
In addition, curd milk is also rich in probiotics, which are beneficial to the human intestine. These probiotics can promote intestinal peristalsis, help digest food, enhance the body's absorption of nutrients, and also maintain the balance of the intestinal microbiome.
However, there are also some potential hazards associated with curd. First, the salt content in curd is generally high, and the salt content per 100 grams of curd milk may exceed 2 grams, which is much higher than the World Health Organization's daily intake recommendation. Excessive salt intake is strongly linked to health problems such as high blood pressure, heart disease, and stroke, so consuming too much curd may increase the risk of disease.
In addition, curd milk often contains nitrite, a common food additive used to prevent bacteria from growing and give food a beautiful color. However, nitrite is thought to be linked to the development of cancer, and although nitrite levels in curd milk are low, long-term excessive intake can still cause potential health hazards.
In addition, the content of linoleic acid in curd is high, and although linoleic acid is beneficial to the human body, excessive intake may lead to inflammatory reactions and oxidative stress, increasing the risk of heart disease, diabetes, and obesity. The fermentation process of curd may also produce some harmful substances, such as nitrosamines, which are harmful substances related to cancer, and although the content of nitrosamines is usually low, long-term intake may pose potential risks to health.
Of particular concern is the nitrite content in curd. Nitrite is a chemical found in many foods, including curd. They can be produced by the metabolism of bacteria or by artificial additions to food. Nitrite itself is not toxic, but under certain conditions, they can be converted into nitrosamines, a class of chemicals classified as possible carcinogens by the International Agency for Research on Cancer (IARC). Nitrosamines are related to the occurrence of digestive system tumors such as gastric cancer and esophageal cancer, so the presence of nitrite needs to cause our vigilance.
Studies have shown that the nitrite content in curd milk is related to the production process and raw materials of curd. The nitrite content is affected by factors such as fermentation time, temperature, salt content and additives. Some substandard curd products may contain excessive nitrite content, exceeding food safety standards. Therefore, reduce nitrite content in curd
Volume is critical.
In order to reduce the nitrite content in curd, the following measures can be taken: First, strictly control the production process of curd to ensure that parameters such as temperature, time and salt in the fermentation process meet the standards.
Secondly, choose high-quality raw materials and avoid using additives containing nitrite or contaminated raw materials. Finally, strengthen supervision and testing, and conduct random inspections of curd products sold on the market to ensure compliance with food safety standards.
To sum up, curd is both a delicacy and comes with some health risks. Although curd is rich in nutrients, the high salt and nitrite content needs our attention. Therefore, while enjoying curd, we should pay attention to moderate consumption, especially for people with high blood pressure or other health problems. In addition, choosing a quality brand of curd and the right way to eat it are also important factors in maintaining good health.