The good companion of tofu-kelp and fish head, these two collocation can be called the best of both worlds. The elderly, gout and nephropathy patients should not eat more tofu and tofu products. The protein content of these foods is higher than that of soybeans, while tofu is completely protein-protein, which not only contains eight essential amino acids, but also has a high nutritional level. Tofu also contains fat, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, tofu tastes sweet and cool, and enters the spleen, stomach and intestine. It has the effects of invigorating qi, regulating middle energizer, promoting fluid production, moistening dryness, clearing away heat and toxic materials, and can be used for treating pinkeye, quenching thirst, relieving sulfur and soju poisoning. Although tofu is good, eating too much can also be harmful to health. Cause indigestion: Tofu is rich in protein. Eating too much at a time not only hinders the absorption of iron, but also easily leads to protein's indigestion, abdominal distension, diarrhea and other uncomfortable symptoms. Promote the decline of renal function: Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes, and finally most of it becomes nitrogen-containing waste, which is excreted by the kidneys. When people get old, the ability of the kidneys to excrete waste decreases. At this time, if you don't pay attention to your diet, eat a lot of tofu and eat too much plant protein, it will inevitably increase the nitrogen-containing waste produced in your body, increase the burden on your kidneys, and further reduce your renal function, which is not conducive to your health. Similarly, patients with kidney disease should not eat more tofu. Promote the formation of arteriosclerosis: American medical experts point out that soy products are extremely rich in methionine, which can be converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells in arterial wall, which can easily deposit cholesterol and triglycerides on arterial wall and promote the formation of arteriosclerosis. Lead to iodine deficiency: Soybeans that make tofu contain a substance called saponin, which can promote excessive excretion of iodine in human body. Long-term excessive consumption of tofu can easily lead to iodine deficiency, leading to iodine deficiency. Promote gout attack: Tofu contains more purine, and gout patients with abnormal purine metabolism and patients with elevated blood uric acid concentration are prone to gout. Tofu+kelp = prevention of iodine deficiency experts advocate kelp or other seafood with high iodine content mixed with tofu. Because tofu contains a saponin substance, although it can prevent the formation of oxidized lipids that can cause atherosclerosis, it will cause iodine excretion in the body, and long-term consumption will easily lead to iodine deficiency. If kelp and tofu are cooked together, they will have the best of both worlds. Tofu+fish head = improve calcium absorption Although tofu is rich in calcium, if you eat tofu alone, the absorption and utilization rate of calcium by human body is quite low. If tofu is cooked with foods containing high vitamin D, with the help of vitamin D, the absorption rate of calcium can be improved. For example, tofu cooked with fish heads is not only delicious, but also scientifically matched. Because vitamin D in fish head can improve the absorption and utilization rate of calcium in tofu. Recommend Weibo Dayu Health.

Guan Weixu

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