Tofu comes from soy beans and its preparation process is quite reminiscent of that of cheese production from milk. Dried soy beans after soaking and cooking (boiling), are divided into "okara", the solid pulp of the mixture created by boiling soy beans, and soy "milk", which is the basis for the formation of tofu. The addition of Magnesium salt (nigari salts) or Calcium (calcium sulfate), promotes the separation of the curd from the whey, exerting pressure, and leads to the final form of cubes, known to the general public as tofu.
The taste of tofu is neutral and for this reason it is recommended to use a sauce for its ultimate enjoyment. In the trade, in addition to its natural taste, it is also available in enriched, flavored forms (e.g. with basil, turmeric or smoked).
Organic products are produced in alternative systems, where the use of synthetic chemical fertilizers, synthetic pesticides or the practice of intensive livestock is prohibited, helping to reduce the environmental impact compared to conventionally grown products.
According to the requirements of the European Union, organic products are defined as those that are grown or produced without the use of synthetic pesticides and artificial fertilizers, growth hormones and antibiotics in animal products, without the use of genetically modified organisms or their derivatives.
In fact, a variety of benefits have been associated with the consumption of organic products. More specifically, it has been found that, possibly, it helps to reduce the occurrence of food allergies, to reduce the risk of obesity and to reduce the occurrence of certain cancers.
This diet is aimed at people of all ages who have been diagnosed with celiac disease or otherwise gluten intolerance. The diagnosis is made in a microbiological laboratory and not by intolerance tests that are commercially available. Symptoms of cereal intolerance may include: indigestion, bloating, flatulence, fatigue, headaches and joint pain.