What are the hazards of stinky tofu?

Stinky tofu

Green bean curd, commonly known as stinky tofu, is a type of fermented bean curd. The brewed green fermented bean curd is unique in flavor and distinctive. It has a strong odor and is named because of its green or blue bean color.

It smells stinky and fragrant. Some people keep it away from it. Some people use it as a hobby. In fact, stinky tofu is a fermented soy product. During the production process, it will not only produce certain spoilage substances, but also be susceptible to bacterial contamination. From the health point of view, it is better to eat less.

Studies have shown that soy products will produce amines such as methylamine, putrescine, and tryptamine, as well as hydrogen sulfide during the fermentation process. They have a special odor and strong volatility. Eating more is not good for health. In addition, amines are stored for a long time and may also interact with nitrite to form strong carcinogen nitrosamines.

Speedy stinky tofu

Not to mention the health problems of instant stinky tofu, industrial use of ferrous sulfate and sodium sulfide, borax, are generally used in industry, people are not edible, are not food additives, because they contain a variety of impurities and are prohibited from being added to food , is an illegal addition.

Industrial ferrous sulfate is irritating to the respiratory tract, skin and mucous membranes.

Residents have long-term consumption of stinky tofu containing odor extracts, which has increased the burden on the liver and caused great damage to the Digestive System and nervous system of people, causing damage to the digestive tract mucosa, causing gastrointestinal tract burns, bleeding, and excessive or even shock. Some sources now show that such chemical raw materials can affect people's lungs and liver when they are serious, causing pulmonary hydrops and liver lesions.

After the chemical reaction of ferrous sulphate and sodium sulfide or borax, iron compounds such as ferric sulfate and ferric oxide are produced. They are black, which is why the water turns black.

It also produces hydrogen sulfide, a very toxic gas that can cause headaches and dizziness. In severe cases, it can cause poisoning and smelly eggs. This is the reason why water can be “smelly”.

In addition, many sulfides, such as sodium sulfate, have also been produced and are toxic.

Three strokes to identify inferior stinky tofu

A look: The water of the stinky tofu is black, and the precipitation of small particles like ink is not normal, or there is a precipitate of reddish-brown color. They are basically layered; these are all abnormal.

Second sniff: smell stinky tofu surface odor is pungent, odor, with a metallic taste are all anomalies.

Three to open tofu to see if the inside is lighter than the white, such as the color difference is too large, tofu, such as fresh tofu is not fermented under the instant stinky tofu. In addition, some small shops and stalls are probably very stinky tofu.

Health Tip: Although stinky tofu is good, it cannot eat too much

Bottled stinky tofu has high salt content, which is basically about 12%. The weight of a stinky tofu is basically about 25 grams, and the amount of salt is 3 grams of salt. In particular, hypertensive patients should pay attention to it. It is best not to exceed half a day. Try to choose stinky tofu from big manufacturers.

The street-style fried stinky tofu is basically an instant stinky tofu, and there is a short-term soaking of "stinking brine" with fresh tofu, which causes bacteria and mold in the stinking brine to decompose the protein in the tofu, which in turn causes the tofu's tissue to loosen and stinks. Flavors, and then deep-fried, the nutrient content is reduced, the smell of brine is what is difficult to say, health is difficult to guarantee; so try not to eat.

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