Useful properties of soy sauce for women. What happens if you drink a lot of soy sauce: is it possible to get poisoned? How to choose a quality sauce

How much do the sauces cost (average price for 1)?

In the modern culinary tradition, there are more than one thousand recipes for various sauces that perfectly complement meat, fish or vegetable dishes, as well as desserts. Housewives have long been accustomed to using such well-known sauces as mayonnaise, ketchup or mustard. Sometimes the sauce itself can become a real masterpiece of culinary art.

The sauce got its name from the French word sauce, which literally translates as "gravy". Often sauces are called gravy, but there is a difference between these two dishes. Sauces are an addition to a side dish or main course. Usually sauces are liquid, while gravies, on the contrary, have a more viscous and thick consistency.

Most of the most famous sauces were invented during the Middle Ages. According to legend, the first sauce was served at the table of the French king. The court cook overlooked expensive ingredients that had gone bad due to the hot weather.

In order to avoid the wrath of the king, the chef devised a skillful mixture of flour and butter to hide the unattractive smell and taste of the dish. The royal court immediately liked the new delicacy, and the chef had no choice but to invent new types of sauces for royal meals. It is interesting that famous historical figures had a hand in the recipes of many classic sauces.

For example, the recipe for the main French bechamel sauce belongs to the Marquis Louis de Bechamel. the princess de Soubise was the first to cook, and for us it is worth saying thanks to the Duke Louis of Criolles. Sauces reached their dawn in medieval Europe. However, the first sauces began to be made by the inhabitants of Ancient Rome. Garum fish sauce was incredibly popular in ancient times.

The composition of sauces

The composition of sauces depends only on the type of product. In accordance with the accepted classification, the following types of sauces can be distinguished:

thick or liquid, i.e. made on the basis of broth, water, sour cream or other dairy products;
hot or cold;
to meat, fish, vegetable dishes or salads (,);
sweet sauces (,);
main sauces or classic base products (,);
derivative sauces ( , );
salad dressings;
spicy sauces ( , );
Asian sauces (, or);

This is just a small part of the product types, which differ not only in the composition of the sauces, but also in the way they are prepared. The composition of sauces can include a variety of ingredients, it all depends on the culinary preferences and skill of the cook. The calorie content of sauces also depends on the composition of the original ingredients that were used to make the product. We think it is obvious that the calorie content of mayonnaise-based sauces will be much higher than vegetable varieties of the product.

The benefits of sauces

Since ancient times, not only taste, but also useful properties of sauces have been known to man. For example, the benefits of hot chili pepper sauces are actively used today in traditional medicine in Asian countries. The composition of chili includes biologically active components that help digestion and have antibacterial abilities. The benefits of sauces can be expressed in different ways. However, in most cases, the chemical composition of sauces is enriched with beneficial vitamins and natural compounds.

Harm of sauces

It is worth noting that in addition to the benefits, there is also harm from sauces, which can occur in case of excessive consumption of the food product. Also, the harm from sauces can develop into complications in certain diseases of the gastrointestinal tract or individual intolerance to the constituent ingredients of the final food product. Therefore, you should carefully approach the preparation of sauces at home or the choice of a product in a store. Then sauces will help you create a real culinary masterpiece from an everyday dish.

Dark brown salty sauce is a constant ingredient in many recipes. What are the benefits and harms of soy sauce, and is it used somewhere else besides cooking?

What is soy sauce made from?

The basis for a healthy and tasty sauce is soybeans - it is to this plant that the product owes its name. In addition to beans, the composition includes wheat grains, salt, and sometimes special molds.

All ingredients are mixed together, left to ferment in saline.
When the fermentation process ends, the gruel is pressed, separating the liquid part.
After that, the product is heated to completely kill the microorganisms and bacteria involved in the fermentation.

There is a manufacturing technology in which mold fungi are not used, the sauce ferments in a saline solution naturally for 2-3 years. Both types of product are considered natural - but the one obtained by long natural fermentation has more valuable properties.

The chemical composition and calorie content of soy sauce

Despite the small number of ingredients, the chemical composition of the product is quite rich. It includes:

vitamins C, PP, B vitamins, rare vitamin T;
essential acids, or proteins - their content is 5 - 7%;
monosodium glutamate - an amino acid that enhances the taste of the product;
antioxidants phenols and flavones that speed up metabolism;
isoflavones necessary for the regulation of hormonal levels.

But the calorie content of the product is small - only from 50 to 70 calories per 100 g. In terms of nutritional value, the sauce is represented by proteins and carbohydrates, occupying 6 g in total.

Benefits of Soy Sauce

Although the product is valued mainly for its taste, it has very valuable properties. In particular, he:

improves blood circulation, prevents the formation of cancer cells, cleanses the body - soy sauce is extremely useful for the liver;
increases the elasticity of blood vessels and stimulates the growth of muscle fibers;
strengthens the immune system due to the high content of vitamin C;
promotes weight loss;
Helps fight insomnia, depression and headaches.

Finally, the product brightens the taste of any dishes to which it is added - in the first place, this is why it is so popular in cooking.

For women

The isoflavones in the sauce successfully replace estrogen, a naturally occurring female hormone. Therefore, for older ladies who have entered the menopause, the product is useful in that it helps to cope with hormone surges and serves as a prevention of oncology.

For men

In excessive amounts for men, the sauce can be harmful - because it reduces the concentration of male hormones. But at the same time, an increase in estrogen levels protects older men from baldness, and the antioxidant properties of the product prevent oncological diseases from developing in the male body.

Is it possible for children to have soy sauce and from what age?

In adolescence, children are more likely to benefit from seasoning in small doses - primarily for muscle development. But in early childhood, it is not recommended to introduce sauce into the diet - malfunctions in the thyroid gland may appear. For the first time, you can offer a product to a child no earlier than 3 years.

Important! Soybean sauce is a potentially allergenic product, moreover, it is dangerous for some diseases. Before giving it to a child, it is necessary to consult a pediatrician.

Is soy sauce safe for pregnant and lactating women?

The benefits for women depend on the degree of naturalness of the product. If no artificial additives were used in the manufacture, then it will not bring harm. But it is better to refuse a cheap product full of synthetic substances. In addition, it is not recommended to use seasoning at the earliest possible date - due to the effect on the hormonal background, there is a risk of miscarriage.

During lactation, it is better to remove any sauce from the diet completely - until the baby is 6-8 months old. The properties of the product can cause allergies in the baby.

soy sauce for weight loss

A healthy product has a low calorie content, and it fits well for a dietary diet. They can successfully replace almost all the usual seasonings - vegetable oil, mayonnaise, sour cream. But you shouldn’t get carried away either - thanks to monosodium glutamate in the composition, it increases appetite, so it can turn a diet into a difficult test.

Features of the use of soy sauce in certain diseases

Soybean seasoning is used in many recipes. Therefore, the question arises - will it be useful in some acute or chronic diseases?

With gastritis

The product is quite salty and irritates the stomach and intestines. During an exacerbation of gastritis, it is better to refuse it altogether. In calm periods of illness, you can use the product in small quantities - but natural, and no more than three times a week. Chemical additives in cheap sauces will harm the stomach and can provoke an aggravation.

With pancreatitis

Acute inflammation of the pancreas reduces the list of allowed foods to a minimum. Soy bean sauce is also excluded from the diet until the disease passes from an exacerbation to a calm phase. During the period of remission, you can add it to ordinary dishes - but you need to follow the naturalness. The permissible daily dosage is no more than 2 teaspoons.

For diabetes

The product, consisting of natural ingredients, is approved for use in diabetes mellitus. The glycemic index is quite low - only 20 units. But first, in any case, it is advisable to consult a doctor. In addition, you should not consume more than 3 tablespoons of the product per day.

The use of soy sauce in cosmetology

The unique properties of the product have a rejuvenating effect on the skin, slow down the aging process, strengthen the hair and make it more magnificent. Therefore, the sauce is actively used externally in home cosmetology.

Face masks

The product is a good antioxidant, has a cleansing and whitening effect.

To reduce the number of freckles, you can wash your face with brown sauce twice a day.
To get rid of inflammation and acne, as well as adjust the oiliness of the skin, you can mix a spoonful of sauce with a little olive oil and egg yolk. Keep the mask should be no more than 25 minutes.

Hair masks

A very useful product for restoring hair volume. For example, you can make a mask like this:

mix 2 teaspoons of sauce with the same amount of vegetable oil;
add egg yolk;
how to beat;
distribute over the entire length of the hair and leave for an hour, and then wash your hair as usual.

The properties of another mask will not only have a positive effect on the health of the hair, but also make them a little darker:

2 large spoons of sauce pour a glass of water;
the liquid mask is distributed over wet washed strands;
After 10 minutes, the hair is washed again with warm water.

Salt or soy sauce: which is better?

Many people tend to give up salt, so the question is - is it possible to replace it with soy sauce, which is also a little salty?

Nutritionists believe that there is no point in this - one way or another, salt is still present in the sauce. And it costs much more - and it turns out that when trying to replace salt, people overpay significantly, but still eat the same substance.

Thus, the two seasonings are good in their own way. They can be replaced from time to time in separate dishes or combined, but you should not completely abandon one product in favor of another.

How to make soy sauce at home

If you wish, you can not buy the product, but cook it in your own kitchen. The recipe for homemade soy sauce is quite simple, you only need a few ingredients:

soybeans in the amount of 120 g;
a little sea salt to taste
1 large spoon of flour;
2 large spoons of butter;
50 ml vegetable broth.

The classical technology requires the addition of special mold fungi to the product. However, in the home kitchen there is nowhere to take them from, therefore, in order to give the sauce useful properties and a bright taste, it is the broth that is used.

Making the sauce is very easy:

the beans are boiled, then carefully ground to a state of gruel;
the rest of the ingredients are added to them, while continuing to stir;
the mixed homogeneous mass is put on fire, boiled and immediately removed from the stove to cool.

Homemade sauce is ready - it differs from the store-bought one, but it has a pleasant taste and undoubted benefits.

Harm of soy sauce and contraindications

The product contains considerable benefits for the body, but it can also bring harm. It is necessary to refuse it:

in acute diseases of the stomach and intestines- a salty product will have an irritating effect on the gastrointestinal tract and aggravate the situation;
with allergies - it is rare, but it cannot be completely excluded;
during early pregnancy- isoflavones in the composition of the product can lead to miscarriage.

Can soy sauce poison you? The use of the product in excessive doses provokes migraines. However, in general, the properties of the sauce are safe for a healthy person - the main thing is to purchase a real product, and not a fake with a high content of chemicals.

What is the best soy sauce

There are many varieties of the product in stores and markets. Not every soy sauce is good for the body - when choosing, you need to be guided by several rules.

A quality product should not include dyes, flavors and other additives - only salt, soy, wheat and water.
The product label must indicate that it was made by fermentation, or fermentation.
Inside the bottle there should be no sediment either on the bottom or on the walls.
It is best to purchase the product in glass rather than plastic containers.

Conclusion

The benefits and harms of soy sauce depend on the quality of the purchased product. Natural seasoning will give food a bright taste and will not harm, while fakes should be feared.

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Perhaps it is difficult to find another aromatic flavor additive that would win such high recognition. Many culinary specialists and nutritionists say that soy sauce is an ideal substitute for traditional mayonnaise, ketchup, salt, and moreover, it is even healthier than olive oil loved by many.

However, there are also opponents of this seasoning, confident that a product made on the basis of soybeans that are not respected by some experts can do more harm. However, the sauce is a natural product, so it can hardly be considered unambiguously harmful or undoubtedly useful - in order to draw certain conclusions, it is enough to study its features, composition and method of preparation.

What is soy sauce

For many, soy sauce is a brown, brackish liquid with a characteristic pleasant smell that enhances the taste experience of eating a particular dish. However, not everyone knows that it can take months to prepare a fragrant seasoning. The birthplace of soy sauce is China. It is believed that it was there that he appeared around the 8th century BC.

Initially, the main ingredients for the preparation of seasoning were soybeans, fermented fish and salt. Today, wheat grains, soybeans and salt are used for this, and production is carried out in two ways: natural fermentation and acid hydrolysis.

In the first case, the manufacture of soy sauce is carried out in several stages:

Soaking and boiling soybeans in water;
Roasting wheat grains, followed by grinding;
Mixing wheat and soy;
Sowing on a mixture of fungi and microorganisms: aspergillus (Aspergillus oryzae) (for natural fermentation), fungi of the genus Bacillus (for a specific smell), lactobacilli (to increase acidity);
Treatment of the wort with salt or saline;
Fermentation (as a rule, the fermentation period of the mixture is from 1.5 months to 3 years);
Pressing under heavy containers;
Pasteurization and filtration of the sauce.

As a result of fermentation, a number of processes occur: beneficial amino acids, milk sugars are released, and, in addition, monosodium glutamate is naturally formed - one of the most popular and effective flavor enhancers.

To reduce the cost and speed up the process of preparing the sauce, manufacturers often use hydrolysis. In this case, soybeans are boiled in hydrochloric or sulfuric acid, after which the resulting broth is neutralized with alkalis. In this case, the sauce can be obtained in just three days, and it is inexpensive for manufacturers. However, there is no need to talk about the benefits in this case: as a result of complex multi-stage reactions, instead of a good product, a liquid containing carcinogenic substances is obtained. That is why soy sauces of various brands are subject to rigorous quality control.

Harm

Is soy sauce bad

Most often, the harm of soy sauce is due to the manufacturer’s dishonesty: made by cheap hydrolysis, with the addition of genetically modified organisms or preservatives, the product may contain a huge amount of extremely dangerous substances that can have an extremely adverse effect on health.

In the case when soy sauce is made from high-quality raw materials, by natural fermentation and does not contain any synthetic additives, it can be considered more useful. However, there are some contraindications for its use:

Immoderate consumption. Manufacturers who claim that soy sauce is the best seasoning, if only because it does not contain salt, are mercilessly cunning. Fermentation is triggered by common salt, and as a result, the liquid contains a certain amount of its compounds. That is why, with the abuse of soy sauce, you can encounter the same problems as in the case of sodium chloride: kidney or bladder stones, salt deposits in the joints, high blood pressure.
The sodium salts and some antioxidants contained in soy sauce have an irritating effect on the mucous membrane. Therefore, the seasoning is banned for people with gastritis, peptic ulcer and other stomach ailments.
Soy sauce contains large amounts of protein, so its potential allergenicity is high, and pediatricians do not allow it to be included in the diet for children under 5 years old.
It is believed that a certain content of phytoestrogens in the sauce can provoke a miscarriage. Officially, this has not yet been confirmed, but doctors prescribe a correction of the diet for pregnant lovers of Asian cuisine.

For healthy people, moderate consumption of high-quality soy sauce does not have any negative consequences, on the contrary, it will rather have a beneficial effect on the body.

Benefit

The benefits of soy sauce

Today, nutritionists are challenging the popular belief that soybeans can cause obesity, and even more so - that soy phytoestrogens can even lead to infertility. At the moment, the theory has been sharply criticized, but the benefits of products, including sauce, based on this plant have been known to the peoples of Asia for thousands of years.

In fact, scientists have proven that soy protein is very close to human in composition, and therefore serves as an excellent material for strengthening and maintaining normal muscle function. As for the soy sauce itself, in addition to this, it has the following favorable properties:

Maintaining optimal hormonal balance in women;
Protection against free radicals and the occurrence of malignant tumors;
Improving the functioning of blood vessels and increasing their elasticity;
Reducing the risk of nervous diseases;
Help with headaches, migraines, insomnia;
Maintaining the normal functioning of the immune system;
Helps relieve swelling and muscle spasms

And, finally, the most pleasant thing for those who closely monitor their weight is the extremely low calorie content of soy sauce. It completely lacks fat, and the energy value is only 50-70 calories. So for those who are prone to fullness or carefully take care of the beauty of their figure, this way to diversify the taste of food is just perfect.

Ingredients of soy sauce

The benefits of soy sauce are primarily associated with its unique composition. The product contains the following components important for the human body:

Almost all B vitamins, which ensure the normal functioning of all organs and systems and are actively involved in maintaining blood circulation.
Nicotinic acid (vitamin PP), which normalizes cholesterol levels and regulates metabolism;
Valine is an important amino acid that increases muscle coordination and helps the body cope with stress and depression;
The amino acid histidine, which promotes the growth and repair of tissues and the formation of hemoglobin;
Leucine is an amino acid vital for the liver and other hematopoietic organs;
Isoleucine is an amino acid necessary for carbohydrate metabolism;
Methionine - protects against diseases of the liver and intestines;
Cysteine is an amino acid vital for the formation and maintenance of skin tissue structures;
Lysine, which helps to absorb calcium, which ensures the health of the cardiovascular system;
Tryptophan, which ensures the normal functioning of the nervous system.

Most of the amino acids present in soy sauce are essential, which means that they cannot be synthesized in the human body. However, this does not detract from their role in maintaining health and vitality, and therefore the use of products containing them is simply necessary.

How to choose soy sauce

In order for soybean-based sauce to please not only with the pleasant taste of familiar dishes, but also bring exceptional benefits, it is enough to follow certain rules when choosing a product. Experienced gourmets pay attention to the following nuances:

Conscientious producers do not spare money for containers: good soy sauce is poured into glass bottles, which preserves the taste and unique aroma of the product. Plastic packages, on the other hand, can enter into chemical reactions with sauce substances, especially if it has many different artificial additives (dyes, flavors), so you should refuse to purchase such products;
On the packaging of a quality product, the manufacturing method is certainly indicated. The inscription “artificial” indicates that the sauce is obtained by hydrolysis or dilution of soy concentrate with water, and the lack of information is completely suspicious.
Soy sauce contains only soybeans, water, wheat and salt - high-quality seasoning never contains dyes, flavors and preservatives.
The protein content in a good product is from 7%. A smaller amount indicates poor-quality raw materials or a dilution of the concentrate.
Contrary to popular belief, natural soy sauce is clear and light brown in color. Very dark shades indicate the artificial origin of the product.

Soy sauce is an excellent component of Asian cuisine, which has deservedly gained its popularity. Its taste and lightness will please the most capricious gourmets, and improved well-being with proper use of the product will pleasantly surprise you.

Harmful and beneficial qualities of soy sauce

The use of soy sauce in the diet is far from being in the first place, because it is not the main dish, or rather, far from the most basic seasoning. This product has not been so common among our cookery until recently. However, even today this sauce is one of the most common and amazing in taste. Indeed, the taste of soy sauce is very characteristic and unusual, and therefore many began to use it not only by adding it to sushi, but also using it in ordinary dishes and products. So, the sauce is used, for example, when cooking rice, pasta or vermicelli, and so on.

If we compare our cooking and the cuisine of the peoples of Asia, then they use sauce almost everywhere, because the sauce has been widespread there for a very long time. Soy, which is essential for cooking, has been grown in Asia for over 500 years. And it is not in vain that this soybean is grown, since this product is also very useful. Asian peoples use soy sauce instead of salt, and by the way, it is much healthier than salt.

If you have not tried this sauce and are thinking about using it, you should find out the details about whether this product is useful or harmful, if it has any contraindications or not. And, looking ahead, we note that soy sauce does have both beneficial and harmful qualities that affect the body in different ways.

Health benefits of soy sauce

As for the beneficial properties of soy sauce, they can be divided into several parts, and indeed, there are many useful qualities of this product. First of all, it is necessary to note the high content of amino acids in the composition of the sauce. Yes, it contains large amount of antioxidants, which are tens and hundreds of times more effective than the action of antioxidants in citrus fruits. Thus, antioxidants counteract free radicals that contribute to the aging process, the development of diseases, cancer and others. That's why Asians are so long-lived, because the sauce is one of the ways to prolong life. In addition, soy sauce has an excellent effect on the immune system, strengthening it, which helps to fight viruses and infections, up to serious and dangerous viruses.

Soy sauce improves blood circulation by about 30-40%, thereby having a positive effect on the entire circulatory system. Among other things, the sauce significantly slows down the appearance and development of cardiovascular diseases, "refreshes" the blood and gives the body energy as a whole. This is due to the fact that the nutrients that make up the composition interact with the blood components, the walls of veins, blood vessels and arteries.

As for the external changes and improvements that may appear when using the sauce, there are several positive actions:

Effective in the fight against insomnia;

C helps to reduce headaches, migraines;

- With relieves swelling, contributes to the disappearance of bruises much faster;

It reduces fatigue in the muscles, so that in the evening you do not feel tired.

Also, soy sauce is recommended for diets, because it is low in calories (only 70 kcal per 100 grams), and helps to reduce blood cholesterol. This contributes to weight loss, and its complete control. In addition, soy sauce can replace other “seasoning” ingredients, such as salt or sunflower oil.

Harmful effects and contraindications of sauce

Please note that it is impossible to abuse soy sauce, as this has its negative points. By the way, this is the same as using ordinary salt, and excessive use can lead to salt deposits, the occurrence of various diseases associated with the genitourinary system and so on. In fact, a lot depends on the composition of the sauce and its quality. Today, there are a lot of different soy sauces prepared according to different recipes, and, in truth, they are far from perfect.

Therefore, for the right choice of soy sauce, you need to know a few key factors that will help you avoid low-quality goods. So, the right soy sauce should not be found among cheap products, because a quality sauce will always be a little more expensive. A cheap sauce is likely to use old, or worse, moldy soybeans, which can contain fungal microbes and viruses. Pay attention to the certification of the product and the brand, because branded products are likely to be of better quality.

Thus, soy sauce is a completely harmless product, to a certain extent, of course. Its overdose can cause damage to the body, similar to the damage caused by kitchen salt.

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It is hard to imagine Asian cuisine without soy sauce; it is added to marinades for meat and fish, salads and simply served with almost all dishes. Thanks to its pleasant taste and smell, it quickly spread throughout the world and is widely used in cooking. In our country, soy sauce became popular 10-15 years ago with the advent and spread of Chinese and Japanese cuisine.

Soy sauce is obtained as a result of fermentation (fermentation) of soybeans under the influence of aspergillus fungi. Sometimes wheat is added to activate the fermentation, in which case the finished sauce has a slightly different taste. Natural soy sauce contains soybeans, water, salt, and sometimes wheat. The finished sauce turns out to be rich dark brown, almost black, in color, thicker in consistency than water, has a very salty taste and a specific pleasant smell. Preparing the sauce in the classical way takes a lot of time (from one and a half months to three years), which is unprofitable for manufacturers. Therefore, to speed up and reduce the cost of production, it is made by hydrolyzing soy protein under the action of chemicals. The result is a product, the taste and properties of which, of course, differ from natural. To improve the taste and consistency of such a sauce, various dyes and flavors can be added to it.

Soy sauce contains a lot of protein.

Soy sauce has many health benefits. 100 g of a natural product contains 6-8 g of protein, about the same amount of carbohydrates, but there are practically no fats in it. The calorie content of soy sauce is about 50 kcal per 100 g, so it can be attributed to dietary products. And although the sauce is very salty, it is still added to dishes in small quantities, which allows it to be safely used by people on diets for.

Soy sauce uses a lot of table salt, so it contains quite a lot of sodium. There is an opinion that salt can be replaced with soy sauce, which is very important for many people suffering from diseases in which it is limited or completely excluded from the diet. This opinion is partly correct, since the sodium content in a tablespoon of soy sauce is many times less than in the same amount of table salt, while a dish to which 10 ml of sauce is added will no longer be fresh. In addition, soy sauce also contains a lot of useful substances, which, of course, are not found in ordinary salt. Therefore, it can help people on therapeutic diets to reduce the amount of sodium that enters the body when eating table salt. However, for this purpose, you need to choose high-quality soy sauce.

In addition to sodium, soy sauce contains a little manganese and copper. It also contains ascorbic acid, B vitamins, which are formed as a result of the fermentation process. However, given the small amounts of sauce used, we can conclude that the poor vitamin-mineral complex that is part of it does not have a significant effect on the body.

The amino acid composition of soy sauce is very rich: there are almost all essential and non-essential (not synthesized in the body) amino acids. And given the relatively high content in the sauce, it can be argued that even a small amount of this product in dishes is good for humans. Proteins are the building blocks of all body cells and perform many other functions.

Special attention should be paid to glutamic acid, which is present in soy sauce in the form of salt -. In recent years, there have been constant discussions about the dangers of this chemical compound. It is thanks to monosodium glutamate that dishes seasoned with soy sauce seem tastier and more appetizing to us, since it increases the sensitivity of some taste buds. Glutamic acid and monosodium glutamate, which are naturally formed in soy sauce, are absolutely harmless to the body. Natural monosodium glutamate is found not only in soy sauce, but also in a huge number of products (meat, hard cheeses, legumes, etc.). When it comes to the dangers of monosodium glutamate, we mean a seasoning obtained by chemical means, which unscrupulous fast food manufacturers especially generously add to chips, crackers and other snacks.

Harm of soy sauce

Even natural soy sauce made from low-quality raw materials (spoiled soybeans) is unlikely to be useful for the body. Sauce made by hydrolyzing soy protein may contain harmful carcinogens. Flavorings, dyes and preservatives can also be harmful to the body, which should not be in a high-quality natural sauce, but which are added to it by unscrupulous manufacturers. Therefore, you should not buy cheap low-quality soy sauces.

Currently, most of the soybeans on the market are transgenic (genetically engineered), so it is likely that the vast majority of soy sauces are made from genetically modified soybeans. Disputes about the dangers of transgenic foods are ongoing, and the long-term consequences of their consumption by humans are still unknown.

Soy sauce still contains a fairly large amount of salt, this must be taken into account by people who observe, as well as those suffering from kidney and liver diseases.

Do not abuse soy sauce for people suffering from diseases of the digestive system, especially in the acute stage. Also, do not give pure soy sauce to children.

TV channel GuberniaTV, Home Economics section on how to choose soy sauce: