Tofu
Tofu originates from Asian Cuisine and has been known to be a great source of protein for many years. Vegetarians have especially loved this product as a nutritional substitute for meat, tofu can be prepared in a way that makes it taste like any meat or even fish. Plain tofu has the ability to absorb any aromas and tastes from other foods therefore it is probably one of the most exciting foods on the market. Tofu is made out of soya milk and usually Calcium Sulfate. There are slightly different types of Tofu but the nutritional information is addressed to extra firm, fresh tofu.
A Healthy Alternative
Tofu is very low in fat and sodium unlike Cheese and Meat but still has many essential micro-nutrients present. This makes this an excellent diet food for those who want to lose weight healthily. It is rich in protein, Calcium, B vitamins etc. which all are essential for growth of bones and muscles. People who also have digestion problems can choose tofu at it is light and easy to digest. The most protein rich tofu is the Firm Tofu.
Calcium
Lack of Calcium is a risk both for young and the elderly. Calcium is needed for absorption of vitamin D which is needed for the growth of bones. Eating tofu might prevent osteoporosis and enhance the nervous system.
Lowers Cholesterol
Tofu intake has also been connected with the decrease of bad cholesterol levels in the body. This property will be beneficial for cardiovascular health especially for those who are overweight and are at great risk of heart attack. It also does not contain any cholesterol unlike animal origin foods. Isoflavones are responsible for the cholesterol decrease in blood though there is no proof that the good cholesterol increases too. It has also been claimed to decrease risk of some cancers which unfortunately has not been approved by institutions to be true as there are also researches suggesting the opposite effect. There also still more scientific research needed on more benefits of eating tofu and other soya products. Eating tofu in moderate amounts though is proved to not cause any side-effects
Preparation
One has to be remembered though: the way you prepare tofu changes the nutritional value. Making a very fatty or sugary dish with tofu might cause not to experiencing any benefits at all but the opposite. We suggest using tofu with sushi, salads, soups and other light foods rather than rich curries and cheesy pastas to benefit most from this nutritious product.
Benefits of eating Tofu:
- Strengthens bones
- Prevents osteoporosis
- Contribute to weight loss
- Enhance cardiovascular health
- Prevent heart disease
- Enhance muscle growth and contractions
- Contribute to healthy brain and nervous system
- Might prevent Diabetes II
- Zero cholesterol content
- Low in Sodium
I have always loved tofu – but I didn’t have quite this in depth a knowledge
Thanks for the insight!
Hi! As always, thanks so much for the info. I love reading your articles; they’re an encouragement to continue eating healthy. But about tofu, much as I adore it, I’ve also read a number of articles discussing the risks of (modern-day processed) soy products, such as tofu and soy milk, and how they can cause the body to absorb fewer nutrients when eaten regularly (say, a couple of glasses of soymilk a day). Have you read any of this literature and, if so, what’s your take on it? There are so many studies out there now that I don’t know what to believe anymore!
Thank you for your comment!
Yes I am aware of these confrontations. Fore example, a study showed worsening in a specific heart disease in male mice after recieving soya. http://www.nutraingredients.com/Research/Soy-could-worsen-heart-disease-study This was tested though just on animals which were carriying very specific genetical disease. Therefore the results can’t be applied on the general public yet and address soya to any heart problems.
At the same time study has bee published showing soya benefits on lungs. http://www.nutraingredients.com/Research/Soy-linked-to-lung-benefits-Study That is where someone can get confused.
Most of soya products are GM ,unfortunetly, and might contain substances which mediate thyroid function negatively.
On other hand every food has some disadvantages and too much of one thing is never good. Fore, example too much vitamin A which found in carrots can cause serious health problems too.
There are definetly foods which do more harm than benefit the health. With soya and carrots this is not the case. They have many more benefits than possible disadvanatges for someone who is healthy and eats a variety of other foods too.