Fermented food is nutritious and delicious? Or junk food? The misunderstanding of "good or bad" of food needs to be circulated in the face of the overwhelming nutrition information of
. Many people are lost and even led by some unscientific dietary remarks.
Regarding food, experts have repeatedly emphasized that it should be fresh, and there is a saying that "pigs sing and fish sing". In fact, there is nothing wrong with emphasizing the freshness of the food.
However, traditional fermented foods in China have been known for being cancer-causing. However, are the various fermented and pickled foods that people from all over the world love, really that scary?
"Seven things to open the door, food, rice, oil, salt, sauce, vinegar and tea". Most of these seven things are related to fermented foods. Just from a small fermented food, you can experience how our ancestors used their wisdom to brew fine wine and vinegar, turning decay into magic.
So, what are fermented foods?
fermentation is not new. Humans began to discover the phenomenon of fermentation more than 6,000 years ago and regarded it as a way to preserve food.
fermented food is a type of food made by people skillfully using beneficial microorganisms to process it. It has a unique flavor and fermentation is actually a chemical reaction. It refers to the fact that microorganisms retain some active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other substances that are beneficial to the body, and can also decompose certain factors that are unfavorable to the human body. In fact, microorganisms decompose, change and transform food.
There are many varieties of them, mainly divided into cereals, beans and dairy fermented foods. The most important is brewing, including rice wine, beer, wine, etc., soy sauce, vinegar, fermented black beans , sweet noodles sauce, fermented tofu, and stinky tofu, which are also indispensable brewing seasonings in Chinese life. In fact, there are many types of fermented foods, including yogurt, cheese, wine, pickled vegetables, steamed buns, pickled pickles, cheese and other fermented foods. The raw materials include grain, pasta, beans, milk, vegetables and fruits, etc., and they are also traditional foods that are generally loved by the people of our country.
Many countries and regions have traditional fermented foods with local characteristics. For example, Japan is also natto fermented from soybeans, sake, Korean kimchi, Italian salami, Caucasus kefir milk, Turkey's tarhana, African garri, and bread, cheese and yogurt from many Western countries are all essential delicacies on people's dining table.
fermented black beans
fermented black beans is a traditional fermented delicacy in my country. Soybeans or black beans are cooked and fermented. The fermentation degree is regulated through temperature and humidity, and the fermentation process is inhibited with salt, wine and sunlight. The rich protein is decomposed into free amino acids full of umami flavor under the action of microorganisms and enzymes. Then, auxiliary materials are added to continue to be prepared. The fermented black beans can be seasoned and sealed after one fermentation. Some fermented black beans need to be repeatedly closed and dried to achieve a good result, which makes their delicacies have their own advantages.
Kimchi, sauerkraut
When I was a child, every winter was approaching, every household would buy at least dozens of cabbage trees. The whole jar of sauerkraut was the delicacy that I always missed when I was just in elementary school.
In recent years, it has been rumored online that a large amount of salt is needed during fermentation and pickling, which will cause the sodium salt content to exceed the standard. The sauerkraut, which has brought me countless good memories, has become the focus of doubt. The most terrifying statement is that a large amount of carcinogenic substances nitrosamine can be produced during pickling, and pickled cabbage is carcinogenic!
nitrosamine is a strong carcinogen and is clearly listed as one of the four major food contaminants. Immediately, all the spearheads were directed at fermented foods, and pickled vegetables such as sauerkraut and kimchi were the targets of attack.
sauce and soy sauce
The earliest book that records the method of making sauce was probably the "Food Sutra" by Han Xie Feng, which mentioned that Chinese bean paste is made of bean paste with beans and noodles, "made soybean thousand-year bitter wine method".
Shi You of the Yuan Emperor era in the "Jiju Pian" records: "Wuqian salt, fermented, fermented, oxalanthaceae". The note of Yan's family in Tang Dynasty: "Sauce is made by combining beans with noodles. The meat is called marinade, and the bones are used as meat. The sauce is the most common, and the food is made by sauce."From the records and notes of the ancients, it can be seen that soy sauce is brewed with soybeans and flour as raw materials.
In ancient times, sauce always dominated various condiments such as salt, plum, vinegar and marinade. If you eat sashimi, you have to use mustard sauce. If you eat the bear's paw, you have to have peony sauce. The development process of
sauce was first used as a meat sauce for food, and then developed into various sauces that mainly focus on seasoning. On the basis of various sauces, soy sauce was born.
There were written records of soy sauce in the Song Dynasty, such as Lin Hong's "Shanjia Qing Gong" "Liu: Leaf and leek: If the leek is tender, mix it with shredded ginger, soy sauce, and drops of vinegar." By the Qing Dynasty, there were many soy sauce workshops, and there were already various soy sauces including herbs and shrimps. At that time, there were already red soy sauce and white soy sauce, and the extraction of soy sauce also began to "smoke". Those with the true colors are called "spicy soy sauce"; those with the sunlight that are sunburned and the sauce tastes stronger are called "dark soy sauce".
fermented bean curd
fermented bean curd is divided into red fermented bean curd and green fermented bean curd. Red fermented bean curd is made of soybeans, and then the tofu is fermented by microorganisms and is colored with the red cherry invented by our country. It is both non-toxic and bright. As a soybean fermented product, fermented bean curd not only has a variety of physiologically active substances contained in soybeans, but also due to the fermentation of microorganisms, some physiologically active substances that soybeans do not have are praised by Li Shizhen as "this is a trick to see the creation."
stinky tofu
green fermented bean curd, also known as green square, both bean-green inside and outside, have a special mercaptan smell, commonly known as stinky tofu. Stinky tofu contains plant-based lactic acid bacteria , the same as in yogurt. Professor Saenae Okada, Tokyo Agricultural University, Japan, known as the "father of the research on plant-based lactic acid bacteria", found that stinky tofu and kimchi contain high concentrations of plant bactericidal substances, including tannin acid and plant alkaloids. The smelly smell is fragrant, delicate texture and rich in nutrition, and is a good product for serving.
wine brew
wine brew, also known as m wine , sweet wine. It was called "Li" in the past. Brewed with glutinous rice, it is a traditional specialty wine of the Han people and most ethnic minorities in China. The main raw material is glutinous rice, so it is also called glutinous rice wine . In the north, wine brewing is generally called "rice wine" or "sweet wine".
A kind of sweet rice wine is fermented with steamed glutinous rice mixed with wine fermentation. Its brewing process is simple and its taste is sweet and mellow. It contains very low alcohol content, so it is very popular among people. Glutinous rice winemaking has a long history of more than a thousand years, and rice wine has become a daily drink.
How to eat food "garbage" is the key to hidden dangers. Control the amount of food "jammed food" is not garbage.
Food itself is not "garbage", it just needs people to eat it in moderation and balance. Inappropriate cooking techniques, as well as excessive and unbalanced eating methods, make food a "garbage" that affects health.
In different versions of the "Junk Food List", nutritionists and experts believe that the statement that all categories of food are classified as "junk food" is "a bit unfair" and "should not be beaten to death with one stick."
The most basic iron rule of food nutrition is that there is no good or bad food. If there is too much or too little, it is called bad. If there is no more or too little, it needs to be balanced. There is no best food or the worst food. For example, eating too much vitamin will cause poisoning, and losing it will cause illness; eating too little or too much salt will also affect health. Therefore, you cannot eat more just because it tastes good, as there is a certain degree here. But if you eat it directly causes cancer or causes some disease, this statement is not rigorous.
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