Marilyn Thipthorpe
Most of us have heard about Tofu, maybe you’ve even noticed it in your nearby convenience store but have you ever tried it? Scared to? Let’s get the skinny on Tofu.
What is Tofu? This particular little bundle is made of condensed soy milk which is then pressed into blocks. It was invented in China and the process is quite similar to making cottage cheese. the recipe was originally made from a mistake when a cook boiled down a vat of soy milk coupled with Nigari i.e. salt extracted from sea water. So far, no severe adverse effects have been found from the consumption of Tofu, but you could try the organic version if you want to be precautious.
Tofu is naturally high in protein and contains fats, carbohydrates and a wide array of vitamins and minerals including vital amino acids. All in all, Tofu is low on calories (depending on the amount you consume of course!) and high in the good stuff. You should however exercise caution as the salt content is quite high in Tofu and as a result, the magnesium levels can affect your pressure or messes with your calcium content. Tofu contains quite a few ant nutrients as well. These include Trypsin inhibitors which basically block you ability to digest food properly. Phytates are also present, which can block the absorption of calcium, zinc or iron. Finally, we have Lectins, which are proteins that cause nausea and bloating when uncooked.
The good news is that tofu can reduce the risk of Heart disease and Diabetes!