Post Date December, 03 2023
Once the summer solstice is over, the temperature rises rapidly. Many kidney friends complain to Xiao Bian that they don't want to eat anything when it's hot, but they are hungry when they don't eat! It's better to have Fermented bean curd with pickled rice every day. It's really a good way to have enough food and save time and money! But I heard that Fermented bean curd was terrible. I dare not eat it!
Fermented bean curd, an absolute hot summer food, was also a favorite of Xiaobian before. According to the food processing technology, the main raw material of Fermented bean curd is soybeans. First, it is made into "white bodies" of dried tofu. Then, the white bodies are inoculated with appropriate mold, cultured under appropriate conditions to make them grow white hairs. Then, they are roughened and salted. Finally, it becomes a folk food that has been popular for thousands of years.
The terrible thing about Fermented bean curd is the white hair, mold and nitrite produced during its processing. In fact, this so-called frightening white hair is a large number of mold that has propagated. (These strains are specially screened "kindhearted" bacteria that neither produce toxins nor cause disease, and can be safely consumed.). And the Fermented bean curd produced formally does not contain nitrite, so kidney friends need not worry.
In addition, soybean, the raw material of Fermented bean curd, is not only high-quality protein, but also contains a lot of plant hormones (soybean isoflavones), which can delay the deterioration of renal function, reduce the concentration of cholesterol in the blood, and reduce the risk of coronary heart disease. In addition, most of the potassium and phosphorus contained in soybeans are lost during the processing of Fermented bean curd, so patients with kidney disease can eat it properly.
However, the salt content of Fermented bean curd is relatively high. Like a piece of ordinary red Fermented bean curd, the salt content is about 10 grams, and the salt content is 1 gram. The highest salt content is 2 grams of preserved Fermented bean curd. According to the residents' dietary guidelines, the daily salt intake of each person is 6 grams, while the renal disease patients with severe water and sodium retention, hypertension, edema, oliguria or anuria and other complications should be controlled within 3 grams, so renal disease patients should pay special attention.
For example, some kidney friends such as dialysis patients and those with nephrotic syndrome often experience general fatigue, nausea, and decreased appetite. Coupled with the hot summer, many kidney friends have no appetite at all, and their physical condition can be described as "getting hotter and worse.". Therefore, many kidney friends choose Fermented bean curd for appetizing meals, which is a good choice, at least ensuring basic energy and nutrition.
When severe edema or hypertension occurs, the intake of sodium salt and water should be limited. Generally, the intake of sodium is 2-3 g, and a diet with low oil and cholesterol should be adopted. However, the sodium content of Fermented bean curd is relatively high. Red Fermented bean curd contains about 10 grams of salt per hundred grams, while fermented Fermented bean curd is twice as high. So for kidney friends who need to control the sodium content, try to avoid eating less, or occasionally eat a small piece of red Fermented bean curd. If the condition of patients with kidney disease is very serious, they should take a salt free diet under the guidance of a doctor.
To sum up, the Fermented bean curd complained is not as terrible as the rumors, but its salt content is relatively high.
