Disadvantages of eating soy products for women

Tofu not only contains eight essential amino acids for the human body, but also its proportion is close to the body's needs and has high nutritional value. Therefore, eating tofu in moderation is beneficial to health. However, long-term and large-scale consumption of tofu can cause five harms.

1. Promote arteriosclerosis.

Beans are extremely rich in methionine, which can be converted into cystine after hydrolysis. It will damage the endothelial cells of the aorta wall, causing cholesterol and triglycerides to accumulate on the inner wall of the aorta, leading to arteriosclerosis.

2. Promote gout attacks.

Tofu contains a lot of purine. Gout patients with purine metabolism disorders and patients with elevated blood uric acid levels are more likely to suffer from gout attacks if they eat more tofu.

3. Cause iodine deficiency.

The saponins in the soybeans used to make tofu can speed up the metabolism of iodine in the body. Long-term and excessive consumption of tofu can easily lead to iodine deficiency and cause iodine deficiency disease.

4. Increase the pressure on kidney function.

As people age, the kidneys' ability to metabolize waste products declines. At this time, if you eat a lot of tofu, taking in too much plant protein will inevitably increase the amount of nitrogen waste produced by the body, increasing the pressure on the kidneys and being detrimental to your health.

5. Harm to male sperm.

American scientific researchers said that a plant compound found in soybeans may harm male sperm and affect male fertility.

The most nutritious way to eat tofu

In order to achieve the goal of calcium and zinc supplementation, it is best to use traditional tofu, and tofu cooked with marinade is particularly ideal. These products with very tender ingredients are usually added with a lot of moisture-locking ingredients, and the nutrients will naturally become more "dilute". As for "Japanese tofu", it is actually made with eggs as the main ingredient, which has nothing to do with water tofu, and naturally it is not likely to contain much precious calcium.