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豆腐是我国的国菜,是人们公认的保健佳品,其在防病保健上的奉献是多方面的,适量地食豆腐确实对人体健康大有好处。但是,食豆腐并非多多益善,过量也会危害健康。制作豆腐的大豆,含有一种叫皂角苷的物质,它能预防动脉粥样硬化,但又能促进人体内碘的排泄。长期过量食豆腐很容易引起碘的缺乏,发生碘缺乏病。豆腐中含有极为丰富的蛋白质,一次食用过多,不仅阴碍人体对铁的吸收,而且容易引起食性蛋白质消化不良,出现胀满、腹泻等不适症状。在正常情况下,人吃进体内的植物蛋白质,经过代谢变化,最后大部分成为含氮废物,白肾
Tofu is China’s national cuisine, is recognized as health care products, its dedication in disease prevention and care is multifaceted, appropriate to eat tofu is indeed beneficial to human health. However, eating tofu is not much better, too much will endanger the health. Bean curd making soy bean contains a substance called saponin, it can prevent atherosclerosis, but also can promote the body’s excretion of iodine. Long-term excessive consumption of tofu is very easy to cause the lack of iodine, iodine deficiency occurs. Tofu contains extremely rich in protein, once consumed too much, not only hinder the body’s absorption of iron, but also easily lead to indigestion dietary protein, appear fullness, diarrhea and other symptoms. Under normal circumstances, people eat the plant protein, after metabolic changes, and finally most of the nitrogenous waste, white kidney