哥 林 多 前 书 10:31 [hgb] 所 以 你 们 或 吃 或 喝 ， 无 论 作 什 么 ， 都 要 为 荣 耀 神 而 行 。
1 Corinthians 10:31 [kjv] Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
LEBHI 5 Home Made Organic Food Material
自制有机食材
LEBHI 5-1. Home Made Organic Tofu
自制有机豆腐
约 翰 三 书 1:2 [hgb] 亲 爱 的 兄 弟 阿 ， 我 愿 你 凡 事 兴 盛 ， 身 体 健 壮 ， 正 如 你 的 灵 魂 兴 盛 一 样 。
3 John 1:2 [kjv] Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth.
豆腐营养价值
豆腐有高蛋白，低脂肪，降血压，降血脂，降胆固醇的功效。是生熟皆可，老幼皆宜，养生摄生、益寿延年的美食佳品。
营养价值
1.大豆的蛋白质生物学价值可与鱼肉相媲美，是植物蛋白中的佼佼者。大豆蛋白属于完全蛋白质，其氨基酸组成比较好，人体所必需的氨基酸它几乎都有。
2.制作豆腐的大豆中含有18%左右的油脂，大部分能转移到豆腐中去。大豆油中的亚油酸比例较大，且不含胆固醇，有益于人体神经、血管、大脑的生长发育。
3.大豆可以直接烹调食用，人体对其蛋白质的消化吸收率只有65%，而制成豆腐消化率可以提升到92%~95%。
食用功效
1、抗血栓：制作大豆中含有的皂苷，清除体内自由基，具有显著的抗癌活性，具有抑制肿瘤细胞的生长，抑制血小板聚集，抗血栓的功效。
2、牛奶的替代品：豆腐的营养价值与牛奶相近，对因乳糖不耐症而不能喝牛乳，或为了控制慢性病不吃肉禽类的人而言，豆腐是最好的代替品。
3、更年期的“保护神”：有效的预防骨质疏松、乳腺癌和前列腺的发生。
4、预防心血管疾病：豆腐健脑的同时，还能抑制胆固醇的摄入。大豆蛋白显著降低血浆胆固醇、甘油三酯和低密度脂蛋白，不仅可以预防结肠癌，还有助于预防心脑血管疾病。
5、降低乳腺癌的几率：制作豆腐的大豆中含有大豆异黄酮，可调整乳腺对雌激素的反应，此外，还可以有效的预防白血病，结肠癌，肺癌，胃癌等的发生。
6、有益于大脑的生长发育
适用人群
一般人群皆可食用。
禁忌人群
嘌呤代谢失常的痛风病人和血尿酸浓度增高的患者忌食，胃寒者和易腹泻、腹胀、脾虚者以及常出现遗精的肾亏者也不宜多食。
Nutritional value of tofu
Tofu has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for both young and old, for health preservation and longevity.
Nutritional value
1. The biological value of soybean protein is comparable to that of fish, and it is the best in plant protein. Soy protein is a complete protein, and its amino acid composition is relatively good. It has almost all the amino acids necessary for the human body.
2. The soybeans used to make tofu contain about 18% of fat, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid and does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels, and brain.
3. Soybeans can be cooked and eaten directly, the human body's digestion and absorption rate of its protein is only 65%, and the digestibility of tofu can be increased to 92%-95%.
Edible effect
1. Anti-thrombosis: The production of saponins contained in soybeans can scavenge free radicals in the body and has significant anti-cancer activity. It has the effects of inhibiting the growth of tumor cells, inhibiting platelet aggregation, and anti-thrombotic.
2. Milk substitutes: The nutritional value of tofu is similar to that of milk. Tofu is the best substitute for people who cannot drink milk due to lactose intolerance or who do not eat meat and poultry to control chronic diseases.
3. The "protector" of menopause: Effectively prevent the occurrence of osteoporosis, breast cancer and prostate.
4. Prevention of cardiovascular disease: Tofu can invigorate the brain and at the same time inhibit the intake of cholesterol. Soy protein significantly reduces plasma cholesterol, triglycerides and low-density lipoproteins, not only can prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.
5. Reduce the chance of breast cancer: The soybeans used to make tofu contain soy isoflavones, which can adjust the breast's response to estrogen. In addition, it can effectively prevent leukemia, colon cancer, lung cancer, gastric cancer, etc.
6. It is beneficial to the growth and development of the brain
For people
It can be eaten by the general population.
Taboo people
Gout patients with impaired purine metabolism and patients with increased blood uric acid concentration should not eat too much. Those with cold stomach and those who are prone to diarrhea, bloating, spleen deficiency, and those with kidney deficiency who often have nocturnal emission should not eat too much.
