Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
Uho Health Network December 14, 2014 Reporter Zhang Qiongzhi / Interview Report
For those who love meat, the daily protein intake inevitably comes from red meat and fish. However, in recent years, with the rise of health awareness, plant-based protein has been found to play a crucial role in nutritional balance. As a result, the Health Promotion Administration has revised the protein guidelines in its dietary recommendations, changing the order from "eggs, legumes, fish, meat" to "legumes, fish, meat, eggs." This has made various soybean-related products, such as tofu and soy milk, the top choices for nutritious foods.
Tofu, in particular, is one of the most common foods in daily life. It is easily available in supermarkets and traditional markets, with a wide variety of types, including traditional tofu, firm tofu, soft tofu, and hundred-layer tofu, allowing consumers to choose based on personal preference and texture. Additionally, from a nutritional perspective, tofu not only contains the nutrients of soybeans but also offers benefits such as zero cholesterol and high calcium content. As a result, tofu has become increasingly popular among weight-loss and vegetarian groups. However, despite its seemingly high nutritional value and low calorie content, this ingredient might unknowingly lead to weight gain.
**Processed Hundred-Layer Tofu Has Low Nutritional Value**
Li Yifang, a nutritionist at Cathay Health Management, explains that tofu is primarily made from soybeans and is rich in oils, soy isoflavones, and lecithin, with zero cholesterol. It can help increase calcium intake and provide a source of female hormones.
However, commercially available tofu often loses some of the original nutritional value of soybeans during processing and may contain additional additives. This is especially true for hundred-layer tofu, which is time-consuming and labor-intensive to produce. To reduce costs and improve texture, some manufacturers add other ingredients, resulting in hundred-layer tofu having a high oil content, low protein content, minimal dietary fiber, and even reduced calcium levels.
**High Oil and Sodium in Hundred-Layer Tofu May Increase Weight Gain Risk**
Since hundred-layer tofu often contains added ingredients, what exactly are these additives, and are they harmful to the body? To cut costs and enhance texture, manufacturers frequently add coagulants, preservatives, oil, and salt. If consumers unknowingly consume hundred-layer tofu high in preservatives, oil, and salt, issues such as obesity and other health risks may arise.
1) **Coagulants** / Traditionally, tofu is made by grinding soybeans into a liquid and then adding calcium sulfate to aid coagulation, which increases the tofu's calcium content. However, most commercially available tofu now uses glucono delta-lactone as a coagulant, which reduces calcium levels.
2) **Preservatives** / Some manufacturers add preservatives such as benzoic acid and sorbic acid to extend the shelf life of hundred-layer tofu. According to health inspection standards, benzoic acid should not be detected in tofu products. Although the human body can excrete it within hours, excessive intake may irritate the gastrointestinal tract, leading to discomfort or liver damage. While sorbic acid is commonly used in food, excessive amounts can also negatively impact health.
3) **High Oil and Salt** / Although hundred-layer tofu is nutritious, most commercially available versions contain added salad oil and salt during production, significantly increasing its calorie and sodium content.
**Be Cautious When Purchasing to Avoid Products with Excessive Additives**
Nutritionists remind consumers that while protein is essential for the body and soy-based products are a high-quality source, careless purchasing may lead to buying products with excessive additives. This not only fails to provide adequate nutrients but may also have adverse effects. Therefore, consumers should pay close attention to ingredient lists and nutrition labels when making purchases.Source: https:/ / tw. news. yahoo. com/ hu……ulant- on- body- 053000567. html
Century Egg Tofu: A "Chemical White Brick" Loaded with Preservatives and Coagulants
For those who love meat, the daily protein intake inevitably comes from red meat and fish. However, in recent years, with the rise of health awareness, plant-based protein has been found to play a crucial role in nutritional balance. As a result, the Health Promotion Administration has revised the protein guidelines in its dietary recommendations, changing the order from "eggs, legumes, fish, meat" to "legumes, fish, meat, eggs." This has made various soybean-related products, such as tofu and soy milk, the top choices for nutritious foods.
Tofu, in particular, is one of the most common foods in daily life. It is easily available in supermarkets and traditional markets, with a wide variety of types, including traditional tofu, firm tofu, soft tofu, and hundred-layer tofu, allowing consumers to choose based on personal preference and texture. Additionally, from a nutritional perspective, tofu not only contains the nutrients of soybeans but also offers benefits such as zero cholesterol and high calcium content. As a result, tofu has become increasingly popular among weight-loss and vegetarian groups. However, despite its seemingly high nutritional value and low calorie content, this ingredient might unknowingly lead to weight gain.
**Processed Hundred-Layer Tofu Has Low Nutritional Value**
Li Yifang, a nutritionist at Cathay Health Management, explains that tofu is primarily made from soybeans and is rich in oils, soy isoflavones, and lecithin, with zero cholesterol. It can help increase calcium intake and provide a source of female hormones.
However, commercially available tofu often loses some of the original nutritional value of soybeans during processing and may contain additional additives. This is especially true for hundred-layer tofu, which is time-consuming and labor-intensive to produce. To reduce costs and improve texture, some manufacturers add other ingredients, resulting in hundred-layer tofu having a high oil content, low protein content, minimal dietary fiber, and even reduced calcium levels.
**High Oil and Sodium in Hundred-Layer Tofu May Increase Weight Gain Risk**
Since hundred-layer tofu often contains added ingredients, what exactly are these additives, and are they harmful to the body? To cut costs and enhance texture, manufacturers frequently add coagulants, preservatives, oil, and salt. If consumers unknowingly consume hundred-layer tofu high in preservatives, oil, and salt, issues such as obesity and other health risks may arise.
1) **Coagulants** / Traditionally, tofu is made by grinding soybeans into a liquid and then adding calcium sulfate to aid coagulation, which increases the tofu's calcium content. However, most commercially available tofu now uses glucono delta-lactone as a coagulant, which reduces calcium levels.
2) **Preservatives** / Some manufacturers add preservatives such as benzoic acid and sorbic acid to extend the shelf life of hundred-layer tofu. According to health inspection standards, benzoic acid should not be detected in tofu products. Although the human body can excrete it within hours, excessive intake may irritate the gastrointestinal tract, leading to discomfort or liver damage. While sorbic acid is commonly used in food, excessive amounts can also negatively impact health.
3) **High Oil and Salt** / Although hundred-layer tofu is nutritious, most commercially available versions contain added salad oil and salt during production, significantly increasing its calorie and sodium content.
**Be Cautious When Purchasing to Avoid Products with Excessive Additives**
Nutritionists remind consumers that while protein is essential for the body and soy-based products are a high-quality source, careless purchasing may lead to buying products with excessive additives. This not only fails to provide adequate nutrients but may also have adverse effects. Therefore, consumers should pay close attention to ingredient lists and nutrition labels when making purchases.Source: https:/ / tw. news. yahoo. com/ hu……ulant- on- body- 053000567. html