Changsha stinky tofu is one of the most famous snacks and is also deeply loved by some people. "It smells bad, but it tastes delicious." However, the editor here would like to remind those who love to eat stinky tofu: don't eat too much stinky tofu!
I. The Hazards of Stinky Tofu
1. Carcinogenic Caused by Chemical Methods:
For example, ferrous sulfate can be used to create a black color, and when combined with other smelly substances, it can become stinky tofu. This is extremely dangerous. Excessive iron is very harmful to the human liver, and its smelly substances may be formed from protein corruption, so it is possible that it is carcinogenic.
2. Carcinogenic Caused by Rottenness:
The reason stinky tofu is smelly is undeniable that its odor contains protein corruption products - amines. These can react with nitrites to form nitrosamines, and I believe everyone knows that nitrosamines are strong carcinogens. It is recommended that when eating stinky tofu, it is best to eat more fresh vegetables and fruits, because they are rich in vitamins, especially vitamin C, which can block the formation of nitrosamines.
3. Poisonous Bacteria Damaging the Nervous System:
During the fermentation process of stinky tofu, a large amount of basic nitrogen is volatilized. A poisonous bacterium called "Clostridium botulinum" often breeds in the production of stinky tofu. Clostridium botulinum is a fatal bacterium that secretes toxins during its reproduction, which is one of the most potent toxins. After people ingest and absorb this toxin, their nervous system will be damaged, leading to symptoms such as dizziness, difficulty breathing, and muscle weakness.
4. Causing Gastrointestinal Diseases in Humans:
The fermentation process of stinky tofu is carried out under natural conditions and is easily contaminated by microorganisms. In addition, the early fermentation of stinky tofu uses Mucor mold, and in the later stage, it is easily contaminated by other bacteria, including pathogenic bacteria. Therefore, you should not eat too much stinky tofu at one time to avoid causing gastrointestinal diseases.
5. Unsanitary Conditions Affecting Health:
Most stinky tofu nowadays is made with chemical dyes, sour water, sewage, and even fecal water. Unscrupulous operators first boil the cut tofu in water and add a black powder. After a few minutes, the tofu is completely dyed purplish-black. After drying, it is soaked in a bucket of black and smelly water to become smelly. The black water is made from snails, sour water, rotten meat, and dead flies, fermented and sealed until maggots grow, producing a pungent odor. If it's not smelly enough, a little more fecal water is added to increase the smell.
6. Mould Causing Stomach Problems:
Stinky tofu is itself a mouldy food. People with poor stomachs should try not to eat it, otherwise it is easy to cause stomach pain, bloating, abdominal pain, and diarrhea.
7. Carcinogenic Caused by External Processing Methods:
That fried stinky tofu, their oil is reused many times without being changed, containing a large amount of carcinogenic substances. Therefore, for the sake of health, it is recommended to eat less of it.
II. Precautions for Eating Stinky Tofu
1. Do not eat too much stinky tofu, because its salt content exceeds the standard, which does not comply with the standard of no more than 6 grams of salt per person per day. This is especially important for patients with high blood pressure. Even healthy people should set a limit, and it is best not to eat more than one piece a day.
2. Fried stinky tofu is generally briefly soaked in "stinky brine" to allow the bacteria and molds in the brine to decompose the protein in the tofu, thereby loosening the tofu's structure and emitting a foul odor, and then it is deep-fried, which reduces its nutritional content. Therefore, try to eat less of it.
3. When eating stinky tofu, it's best to eat it with steamed buns or congee. After the meal, it is recommended to eat more fresh vegetables and fruits, as the vitamin C they contain can block the formation of nitrosamines. In addition, the early fermentation of stinky tofu uses Mucor mold, and in the later stage, it is easily contaminated by other bacteria, including pathogenic bacteria. Therefore, you should not eat too much stinky tofu at one time to avoid causing gastrointestinal diseases.
Although many well-known stinky tofu brands have rushed to defend it, it is undeniable that the fact that stinky tofu is harmful has already been deeply ingrained in people's minds. Of course, when you can't tell if the stinky tofu is clean, foodies should still be restrained. You won't die from not eating it, but it's hard to say what will happen if you do.