Tofu or soy cheese - a product of both popular and surrounded by many rumors.
On the one hand, it is - an excellent source of vegetable protein.
On the other, it is their exotic causes in some people, prejudice. Try to understand what is actually tofu.
All of tofu
Tofu is roughly the same as the traditional cheese: by coagulation (curd) soy milk protein by heating or filtration. Collapsing takes place by means of the coagulant, which acts as Nigar (magnesium chloride produced from sea water), citric acid or calcium sulfate. The resulting mass is generally compressed, and separated remove serum, and finally cooled.
A little history
It is believed that the tofu was born by accident when in a dish with mashed soybeans fell seawater. According to one version, it was still in the II. BC. e. in China. In the VIII century BC tofu I came to Japan, and has since become one of the staple foods in the whole East Asian region - including countries such as Thailand, Vietnam and Korea. Naturally, tofu is an excellent substitute for meat, has become particularly popular where Buddhism spread.
But in the world of tofu know and love in the second half of the twentieth century. Special distribution received this Asian cheese in the United States - a country that since 1960 has become one of the world's major suppliers of soybeans. With approximately the same time in the world continue to actively investigate the properties of soy products.
Advantages and disadvantages
The advantages of a variety of tofu. Firstly, compared with meat and fish - this is a very cheap source of protein, especially for vegetarians date. In addition, tofu is rich in calcium.
SecondlyTofu itself has no taste, but it is very easy to absorb the taste of spices and seasonings, making it a versatile culinary product. Asian cuisine is almost impossible to imagine without tofu.
ThirdlyTofu - the source of many important nutrients. Total 100 g of soy cheese provide about 43% of the daily requirement for amino acids of the human body, 1/3 daily norm of iron, 10% for calcium and 8% - magnesium. These elements are essential for the normal functioning of the body, in particular, the nervous system, bone and muscle tissue. The same portion of tofu contains 15% of the daily selenium, which is a potent antioxidant, and 15% omega-3 fatty acids, which are important for the cardiovascular system.
However, the use of soy products should follow moderation - they are too much can lead to serious consequences, such as:
- Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss and loss of libido;
- Precocious puberty and other developmental problems in children and adolescents;
- The growth of cancer cells;
- Violations of the reproductive system;
- Allergies.
Another drawback is the fact that more than 90% of raw materials used to produce soy foods, including tofu, are genetically modified organisms (GMOs). This does not make such products are lethal - damage GMOs is still unproven, but it is one more reason to eat soy products without excessive fanaticism.
However, the tofu is officially recognized by more helpful than harmful products. We collected a few reasons why you should definitely include it in your weekly diet (eating up chetryreh servings of tofu per week).
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