Soy foods are attributed for their ability to decrease the risk of cancer. This has been the case for so many centuries now. As a matter of fact, there was a comprehensive study undertaken to confirm this. To date, 28 published studies were recorded to support claims. The research was conducted in China. They utilized Chinese adults here. They were the ones who took tofu. With it, there were findings revealing that the intake of soy can reduce the risk of cancer, to be specific – a type of it which is stomach cancer. This is not surprising considering the stated tofu nutrition facts.
Tofu, the fermented ones, is packed with antioxidants. It also comes with advantages that may deal with free-radicals. This occurs because of the fermentation time the tofu undertakes. Tofu can be fermented for almost nine days at a maximum. This may also be in a minimum of three. With this, it can be said that the study is meant to underscore the changes in the nutrients of tofu. This may always take place as it has gone through fermentation. There are other factors that play a role here. Regardless, it only shows that changes in nutrients that may occur whenever food is fermented. Micro-organisms are always present in the process of fermentation. Time has to be allotted for it to grow. This is why fungi may be seen around the methods.
If it was not for soybeans, Tofu will not be enjoyed. This is the perfect example of how these soybeans weave in the traditions of the human food chain. The only difference is that it is cheap but natural and nourishing all at the same time. Surprisingly, Tofu has been a very versatile form of food. This is created through the curdling of soymilk. The proteins here will suddenly become coagulated. This is the time when they are pressed to a shape of sliceable cake.
In the United States, there is only a little amount of tofu being sold. Microorganisms are always added this way. This is a chance to interact with the presence of soy curds. There are still other health advantages listed and reported that involves soy food.
Just like any others, there were controversial issues surrounding the consumption of tofu. The only thing that has to be remembered is this – tofu is a food of nature. It is sad that in the US, most of the tofu has been processed. This defeats its very purpose. The soybeans available these days are already cracked, crushed, engineered, and even deshelled. These are done so that the solvent can be extracted. This is also the method for the separation of oils from the entire bean itself. When the oil extraction is through, protein isolate happens. This is the ingredient found in low-fat soymilks. This is when the concentration may be processed still. This is where the difference is drawn.
There are still existing researches which will help in indicating the health risks of consumption. This is yet to be discovered.