What is tofu?Its existence Europe found only in the second half of the twentieth century.Can we say that tofu - a product of globalization?Hardly ... And the Chinese claim otherwise.They believe that tofu was invented in China in the second century BC.Around the eighth century after the birth of Christ, this "cheese" has become known in Japan.Still later, he gained popularity in South-East Asia.Many Thai, Vietnamese and Korean cuisines are inconceivable without the tofu.Harm and benefits of this product will be considered in this article.This cheese is perceived "a great success" vegetarians, especially those who avoid eating dairy products.Tofu can also have people suffering from lactose intolerance.And what about the rest?What is the chemical composition of tofu?This, too, we'll talk.
how to produce tofu
According to legend, soy cheese originated by a happy coincidence.Chinese chef whose name is lost in the centuries, has decided to add to the mashed soybeans seasoning Nigar - for flavoring dishes.In this case the magnesium chloride, which is included in spices, made coagulant.He curdled soy milk protein.Thus, the process resembles the method of preparation of tofu cheese making.Only the raw material is not a cow, goat or sheep's milk, and vegetable - soybean.First, it turns tofu.His press, maintained for some time.As it turns white, porous, like a soft cheese product.Sell it in a sealed package, which is filled with water.After its opening tofu need to be refrigerated, pouring cool water twice a day.This cheese is like a sponge, absorbs foreign odors, so it can not be kept close to the strong-smelling foods.
What about tofu cooks say
Bean curd and cheese - as a "clean sheet of paper", which is waiting for the hand of the master.He does not have a taste and smell.But tofu perfectly absorbs other flavors.He is fully "get along" with all products that use the cooks in the kitchen.Therefore it cooks deservedly called tofu versatile ingredient dishes.It is used in the first and the second.Good soy delicacy for snacks and even dessert.Its cooked, roasted, baked, smoked and marinated - in a word, is subjected to all types of cooking.But, because tofu is almost tasteless, it always goes side by side with any of the other ingredients.The porosity allows the cheese to serve it with a variety of sauces - ketchup to jam.The soups are made to add tofu or soft varieties of it.And the second is used in the preparation of cheese.In the kitchen, use of Shanghai "stinky tofu" - the Chinese version of Roquefort.Europeans, he is almost unknown.But you can buy a "silk tofu."This creamy cheese similar to the beloved "Amber".
Tofu: composition
Now let's talk about what are the ingredients of this product.So, we found that tofu - soy cheese is obtained by ripening bean milk.Therefore, its composition is rich in high-grade vegetable protein.In a solid 10.7 per cent of its cheese, cottage cheese and - 5.3%.Please be aware that vegetable protein is better absorbed by the human body, rather than the substance of animal origin.It contains essential amino acids health.This low-calorie soy cheese: only 73 calories per hundred grams of tofu.The composition of the product says a lot about its usefulness.Then you and the iron - which helps combat anemia, and calcium, which is known to be "building blocks" for the bone.Tofu does not contain cholesterol, but it has a lot of vitamins.Among the range of nutrients you need to select a group B. This vitamin is responsible for good memory, strong teeth and nails, for shiny and thick hair, healthy skin.
Tofu: harm and benefit
All properties of soy cheese, both positive and negative, due to its composition.Since the product does not contain cholesterol, it is good for the cores.Vegetable protein derived from a boiled and mashed abraded soybean perfectly absorbed.And so it is prescribed to patients with a weak stomach.Low nutritional value of tofu (reviews often mention it) makes it indispensable in nutrition.Prescribed soy cheese and athletes.Regular consumption of tofu slows aging and is an excellent preventive measure against cancer because removes from the body of dioxin - the causative agent of cancer changes.Soy helps delicacy successfully fight osteoporosis, menopause, heart disease.And, of course, tofu - just a gift allergies, those who can not tolerate dairy products.It is also good for those who have recently suffered a fracture.Soy cheese helps recover bone and making it more dense and strong.
This is useful tofu
can say that to everyone.In China, the birthplace of the product to treat soybeans as a product of the poor.In Ukraine, they say that the beggar and mushrooms - chicken.But in China it is believed that soy - "meat without bones."However, demand for this product rose vegetarians.There were "chops", "goulash" and, of course, "cheese".To get enough, you need to eat plenty of hamburgers, than their meat counterparts.But this is - almost the only negative tofu.Its price is quite democratic - 150-290 rubles per package (depending on weight and type).Of particular note is the benefit of tofu for people looking for their appearance.The soy cheese contains isoflavones - powerful antioxidants that neutralize free radicals.Yet it has a substance daidzein and genistein, preventing the action of estrogen.Thus, cheese fills our body with energy, strengthens bones, and selenium and iron contained in it, gives us physical strength.
harm soy cheese
All food - depending on the amount of their use - are the positive and negative properties.No exception and tofu.Harm and benefits of this product is largely dependent on the dose.You should not abuse the soy cheese.This can lead to diseases of the thyroid gland, a negative impact on the reproduction of women and men.Babies should be given soy cheese and cheese with extreme caution.Tofu can cause diarrhea and adolescents trigger early sexual activity.But this product can act as a mild laxative for constipation.By the way, not all allergies can use it.Doctors have recorded several cases of allergic reactions to tofu, which is expressed in nausea and urticaria.This is caused by individual intolerance of soy products.
What can you make from soy cheese
In Japan, developed a lot of diets in which the main product is tofu.Harm and benefits of this product have already been considered by us.It only remains to add that the soy diet can lose seven to fourteen kilograms.And despite the fact that it is not necessary to change your lifestyle and limit their amount of food.Simply replace the meat with soy cheese - and the result is obvious.Now consider, as is the product.Just consume it in the form in which it is marketed, - all the same what to eat Dutch cheese.Momen - firm tofu - can be put on a sandwich, cut into cubes in a salad, fry breaded.You can marinate.And if podkoptit dense tofu, something to distinguish it from ham fail.Kinugosi ("Silk") - a gentle soft curds.It is used for soups, sauces and desserts.Sometimes the market can find tofu with fillers (spices, herbs, nuts) or sweetened - for making "vegetarian cheesecake."
Use in cosmetology
women use soy tofu, not only for weight loss.Chinese women have long used it for skin whitening and giving it a velvety softness.To prepare this mask, you need to pound the Japanese curds with a teaspoon of olive oil.The face before applying should be carefully cleaned and steam.The mask is applied to the skin light patting movements of the fingertips.Hold in a state of absolute rest for about ten minutes.Thereafter, rinse with cool water.The procedure should be repeated once or twice a week.
