Modern science has revealed that soy protein can lower human blood cholesterol levels, reducing the risk of heart disease. Nutrition experts at the University of Illinois conducted an experiment on dozens of men with high blood cholesterol, replacing half of their usual protein intake with soy protein. The results showed that the subjects' average blood cholesterol levels decreased by 11.5%. The soy protein found in soy products can significantly lower the content of low-density lipoprotein (LDL) in human blood, thus benefiting heart health.
The "Compendium of Materia Medica" states: Tofu, supplements qi and harmonizes the middle, promotes the production of body fluids and moistens dryness, clears heat and detoxifies, eliminates summer heat and stops dysentery, treats red eyes, counteracts sulfur poisoning, and neutralizes alcohol toxicity.
Traditional Chinese Medicine believes that soybeans (yellow soybeans) are sweet and neutral in nature, neither cold nor dry. They have the effects of supplementing qi and nourishing blood, clearing heat and detoxifying, regulating the middle and promoting qi circulation, strengthening the spleen, promoting urination to reduce swelling, and relieving constipation. It is an excellent remedy for treating consumptive internal injuries, thirst and edema, and damp-heat typhoid fever. However, people often overlook the medicinal value of soybeans, especially yellow soybeans, black beans, mung beans, adzuki beans, and broad beans. Not only are they rich in protein, carbohydrates, and fat, but they also contain various vitamins and trace elements, making them a recognized food therapy treasure in both ancient and modern times. Soybeans contain about 40% protein and about 20% fat. The amino acids in soy protein are high in all essential amino acids except for methionine. Therefore, soybeans are a high-protein, high-fat, and relatively nutritionally complete food crop.
In recent years, the variety of tofu products on the international market has increased rapidly, with traditional white tofu being replaced by a diverse range of tofu varieties. These include vegetable tofu, fruit tofu, seafood tofu, as well as coffee tofu (a mixture of soy milk and coffee), buckwheat tofu (soy milk with added buckwheat flour), snack tofu for intermediate meals and tofu banquets, and other types of tofu. In terms of color and variety, there are bright red strawberry tofu, golden orange tofu, beige sesame tofu, as well as tofu in pink, light green, and light purple. Different varieties of tofu allow for the rational combination of various nutrients, making them not only nutritious and appetizing but also enriching the menu and increasing the added value of tofu. Additionally, there is a type of dehydrated tofu, which is made into hard blocks by adding natural edible gelatin for easy carrying and can be rehydrated with water before consumption.
Regular consumption of tofu dregs is beneficial for preventing and treating diabetes. This is because tofu dregs are rich in dietary fiber, and eating them can cause sugars in food to adhere to the fiber, slowing their absorption and consequently lowering blood sugar levels. At the same time, dietary fiber itself has the effect of inhibiting the secretion of glucagon, which can also lower blood glucose concentration. However, since tofu contains a relatively high amount of purines, patients with purine metabolism disorders and those with elevated blood uric acid levels should consume it with caution.