【健康迷思】打邊爐吃豆製品健康過食肉？
⭐豆製品吃太多也會胃脹
⭐要注意不少素肉也是豆製品
#星期四食材
小心火鍋吸油陷阱
打邊爐常被人詬病吃得不健康，其中一個原因是肉多過菜，那就多買肉類以外的食材就可以了吧？結果買了不少豆製品，例如蜂巢豆腐、豆卜、生根、炸枝竹，還有很受歡迎的響鈴，但是否真的健康？豆製品是素食且含有豐富植物性蛋白，要注意處理方法，豆卜、炸枝竹、響鈴都是經高溫油炸而成，生根則是將麵筋炸成一個球狀，這些食材本身已含不少油份和脂肪，建議用鮮豆制品取代，例如豆腐、鮮枝竹、乾枝竹等。至於蜂巢豆腐本身都是健康豆製品，但由於內部呈蜂巢狀非常吸湯，如果放入麻辣湯或油膩的湯底中，會變成吸油神器，建議用清湯來灼比較健康。
從中醫角度看，豆製品有健脾養胃的補益作用，適合身體虛弱、氣血不足、營養不良人士食用，但如過量服用，會引起脾胃氣滯，引起胃脹不適。脾胃虛弱者不宜多吃。
豆腐 — 性涼，味甘，豆腐以黃豆及石膏粉配製而成，石膏粉屬性偏涼，所以豆腐屬性也會稍微偏涼。具益氣養胃、生津潤燥的功效，適合身體虛弱、氣血不足、營養不良人士食用。因為性涼，慢性胃寒病人、脾胃虛寒及大便稀薄者不宜多吃。
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Beware of the oil traps in hotpot
Hotpots are often thought to be unhealthy. One of the many reasons is that the amount of meat always exceeds that of the vegetables. So, to tackle this problem, we can include more non-meat ingredients, right?
Then we end up buying a lot of soy-based processed foods, such as honeycomb tofu, fried tofu puff, gluten ball, fried bean curd stick and the ever popular fried ring roll. But are they really healthier? Soy-based processed foods contain rich plant-based protein, but there are certain things for us to take note of when cooking them.
Fried tofu puff, fried bean curd stick and fried ring roll have been deep-fried, whereas gluten ball is made from ball-shaped dough that has also been deep-fried. All these processed foods inadvertently absorb a lot of oils and fats.
It is better to replace the fried foods with fresh soy-based products, such as tofu, fresh bean curd stick and dry bean curd stick. As for honeycomb tofu, it is a healthy soy-based product, but its honeycomb structure would absorb a lot of soup. If it is used in mala spicy soup or any other oily soups, the honeycomb tofu would take in the oil like a sponge. It would be healthier to eat it with a clear soup.
From the perspective of Chinese Medicine, soy-based products can strengthen and nourish the spleen and stomach, are suitable for individuals with a weak body, as well as those with lack of the qi and blood, and are malnourished. Excessive consumption can lead to the stagnation of the qi in the spleen and stomach, hence causing bloating. Individuals with asthenic spleen and stomach should not consume excessively.
Tofu – cool in nature, with a mild sweet taste; is made from soybean and gypsum powder. Gypsum powder, which acts as a coagulant, is also cool in nature, hence this explains the similarity in the nature of tofu. It is good for the qi and can nourish the stomach, induce saliva production and moisten dryness in the body.
Tofu is suitable for individuals with a weak body, as well as those with lack of the qi and blood, and are malnourished. Since it is cool in nature, patients with a chronic cold stomach, cold and weak spleen and stomach, and those with loose stools should not consume excessively.
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#男 #女 #我狀態OK
豆製品吃太多 在 [情報] 6類豆製品吃太多恐埋慢性病風險- 看板love-vegetal 的推薦與評價
2023-03-28 00:16 聯合報／ 陳詩婷／康寧醫院營養師
吃豆製品很健康嗎？其實，並不見得。
常見的百頁豆腐、豆棗、炸豆皮、臭豆腐、油豆腐、素肉等6類豆製品，因受到製程及加
工方法的影響，若吃過量，恐埋下未來罹患慢性病風險。
1.百頁豆腐
百頁豆腐並不能算是豆製品，因為它的製程不是由豆漿加入凝固劑而成，而是使用沙拉油
、大豆蛋白、修飾澱粉及各種調味料做成的。尤其百頁豆腐一半是油脂組成，熱量相當高
，吃下肚容易發胖、有高膽固醇問題。
2.炸豆皮
炸豆皮口感雖然舒爽，但實際上非常油。它的製程是將浮在豆漿上頭的那層皮拿去油炸，
以延長保存期限及增加口感，但豆皮的營養素卻被破壞殆盡，反覆油炸的油甚至出現反式
脂肪，吃多易增加心血管疾病風險，最好還是選擇少加工的濕豆皮為佳。
3.油豆腐
小小的三角油豆腐是由傳統豆腐經過油炸後而成，外觀金黃酥脆，不易碎裂，但因為油豆
腐炸過的關係，其熱量是同分量的板豆腐的兩倍，加上油豆腐絕大多數會用醬油、糖、鹽
等調味料，做成紅燒或悶滷，其鹽分與糖分不容小覷，過量攝取不利整體健康。
4.豆棗
很多人吃稀飯習慣配一種甜甜的、橘色的豆棗，它是將豆乾切絲後，拿去油炸，再裹上糖
、鹽、油、食用色素及各種添加物的多重加工食品，幾乎沒什麼營養價值，甚至常被驗出
含防腐劑過量添加問題，攝取過量也不利健康。
5.素肉
素火腿、素肉、素魚等原料為大豆蛋白、麵筋、穀類、菇類等，再加上許多食物添加劑，
如明膠、色素、香料等而成，不僅讓許多營養素流失，還有高鹽、高油問題，長期攝取，
不利心血管及肝腎健康。
6.臭豆腐
傳統臭豆腐是採自然發酵，其原料大多是祕方，多半沒有經過殺菌，有相當高的機率產生
其他壞菌，如大腸桿菌的交叉汙染；研究發現，臭豆腐愈臭，意味著有害身體的氨、揮發
性胺類、屍鹼等物質更多，危害也愈大。而且不論是油炸或清蒸豆腐，加上泡菜及醬料，
平均一份鹽量約10克，遠超過國民每日平均6公克的鹽攝取量。
https://udn.com/news/story/7266/7060522
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