Dangerous diseases caused by eating tofu with plaster

With traditional tofu making, people use sour vinegar or sour sauce to make them precipitate.

>>>How to avoid buying tofu with plaster

With these, the amount of precipitated beans will definitely be less than using precipitating gypsum. Using gypsum, not only is the tofu precipitated more than twice, but also faster.

Gypsum is a substance with fast curing effect, easy to coagulate. When putting this substance in a pot to cook beans, gypsum will affect the substances in the beans to help the bean scoop rise quickly and more. Some studies show that the efficiency of adding gypsum to the bean pot will help the bean producers increase about 40% of the bean scum, and they will recover about 70-80% of the precipitate. to make beans. While not giving gypsum, they only get about 30-40% of the beans. In addition, the use of gypsum in the precipitation process also causes the scum to get larger particle size, making it easier and faster to produce tofu or tofu.

So many bean facilities use gypsum for efficiency and efficiency. The thing is, they use industrial gypsum (construction plaster), the amount used is arbitrary estimation, so it is very dangerous for health.

Construction gypsum is a non-absorbent, insoluble body substance, contains many impurities, heavy metals such as iron, copper, lead . If using products containing long-term gypsum, heavy metals will stick to the surface of the small intestine, limiting the ability of secretions to digest food, while obstructing and reducing nutrient absorption. Over time, the liver weakens, the body weakens because of lack of nutrients and is susceptible to attack by bacteria.

In addition, to make tofu, people also use some salts such as calcium sulfate (CaSO ₄ ) or calcium chloride (CaCl ₂ ), which the body can absorb by blood sugar. If used with a high rate, the body does not absorb all, calcium will be excreted in the urinary tract, long-term may calcify, causing kidney stones.

Particularly for young tofu, to create smoothness, producers add gelatine to soy water. Gelatine is extracted from the skin and bones of animals (pigs, cows, goats, sheep, fish .). If the technology is not good, gelatine processing materials are not hygienic, users of gelatine products will be at risk of getting some infectious diseases from animals.

How to identify tofu with plaster

When buying tofu, pay attention to the cover of the bean piece, if the hard bean cover when exposed to the air will be oxidized to yellow. The more yellow the tofu is, the more gypsum it contains.

Choose to buy and preserve tofu

- Delicious tofu with soft bean cover, creamy white. Little or no odor, stored in clean water.

- When buying tofu, if you have not eaten, you should wash the beans gently, put them in a clean bowl, fill with water and cover (because beans easily absorb the taste, so the lid should be closed).

- To keep tofu for many days (especially Tet holidays), it is necessary to replace water for tofu daily. Seeing water with a milky color is to replace another water immediately.

- Tofu is easily watery and sour. So, every time you change the water, wash the beans again.