How good or bad is soy sauce for human health? Store-bought sauces: what is the harm and why it is time to abandon them completely.

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.

There are more and more fans of Asian cuisine in our country. Soy sauce is a traditional condiment for oriental dishes, which is difficult to find an analogue for taste and breadth of use. Even mayonnaise can't be compared with it. It goes well with meat, fish with rice and vegetables. You can prepare various sauces based on it. But let's try to figure out: what is soy sauce, its benefits and harms to the body. Can they season our dishes so thickly?

How did soy sauce come about?

The history of the appearance of soy sauce begins in ancient China, about 3000 years ago. Chinese monks disapproved of eating milk and meat products, they preferred plants. But the body cannot do without protein, and then the monks suggested replace meat and milk with soy products.

The first vegetarian dish among Chinese monks was cheese made from soy milk. Culinary experiments with soy gained momentum, and almost everything began to replace it. Eventually the monks learned how to cook and soy sauce. We do not know the exact date of manufacture of this seasoning. But soy sauce quickly became popular, and now the Japanese are serving it at their table.

Among the Japanese, the first mention of soy sauce dates back to about the 18th century. Here, the sauce became a favorite seasoning, and moved into the status of a gourmet product. Its long shelf life gave the Japanese the opportunity to spread the sauce to other countries, starting with Holland. Soy sauce reached Russia only in the 90s and was also loved by many culinary specialists and simple housewives.

What is soy sauce made from?

Soy is a herbaceous plant with a lifespan of only one year. The fruit of soy is a bean, from which so many products are obtained that are extremely rich in vegetable protein. Exactly soy sauce is made from these beans.

But not only soy fruits are needed to get the sauce, wheat grains and molds are also added there, which cause fermentation. Without them, the sauce will not have its characteristic sour taste and smell.

How is the process of preparing this seasoning:

1. Soybeans are soaked in water and boiled.
2. Wheat grains are roasted and crushed.
3. Boiled beans and cooked grains are mixed.
4. Different types of fungi and microorganisms are planted in the resulting slurry.
5. The resulting mass is poured with saline and left to ferment. As the sauce ferments, it breaks down protein into free amino acids and starch into simple sugars. This gives the sauce its dark color.
6. The fermented gruel is placed under a special load. Thus, the sauce is separated from the solid base.
7. Raw sauce must be heated in order for the remaining fungi and bacteria to die.

This is how classic soy sauce is made by fermenting soybeans and grains.

How to choose soy sauce when buying?

When choosing soy sauce on store shelves, it is better to pay attention to the one that contains in glassware. Glass containers preserve useful and taste of the product.

What else might grab your attention?

1. The label should say that the product is fermented, that is, prepared by natural fermentation. Such a sauce is healthier than the one prepared according to an accelerated recipe in 3 days - hydrolysis.
2. Carefully study the composition, it should include such products: soy, wheat, water and salt. And nothing more.
3. Sometimes, producers want to save money and add to soy sauce peanut. Don't take this product.
4. A natural product should contain a sufficient amount of protein - at least 6%.
5. The liquid in the bottle should be homogeneous, not leaving streaks and particles on the walls of the vessel.

Soy seasoning can vary in color, from darker shades to golden. It depends on the sugar content. But this indicator does not affect the benefits of the product, but only the taste.

What are the benefits of soy sauce?

Soy seasoning is considered a dietary and healthy product. It is eaten by adherents of a healthy lifestyle. It's all about its rich composition.

• Vitamins A, C, E, B.
• Manganese.
• Magnesium.
• Phosphorus.
• Potassium.

He contains a large number of amino acids, which make it a natural antioxidant, which can slow down the aging of the body and prevent the development of cancer cells.

People who are allergic to animal protein can safely season their meals with it.

There is a more noticeable benefit, it helps with the following diseases:

• CNS diseases (headaches, insomnia).
• Cardiovascular diseases - helps to strengthen the walls of blood vessels.
• Spasmodic pains, headache and neuralgic.

It does not contain any fats or sugars, which makes it possible to use it for food for diabetics and for those people who are on a diet.

Concerning harm , which can cause soy sauce to our body, then it is worth noting the uncleanliness of manufacturers who add to its composition artificial fillers. They are the ones who can be unsafe.

How to make soy sauce at home?

Making classic soy sauce at home is not easy, as finding the necessary mushrooms for fermentation is not an easy task. But you can do homemade soy sauce. For this we need:

1. Beans (100 g) boil and mash into a puree.
2. Add 2 tablespoons of chicken broth and 2 tablespoons of butter to the resulting gruel.
3. Salt the resulting mass.
4. Add a tablespoon of flour.
5. On the slowest heat, the resulting mass should be brought to a boil.
6. It is necessary to stir it constantly so that the sauce does not burn, otherwise it will taste bitter.

Such a sauce, of course, will differ from the natural one in its properties and taste, but it can completely replace mayonnaise and tomato ketchup.

What can you eat soy sauce with?

Soy sauce is a versatile condiment. Of course, it all depends on the individual preferences of the person. It can be added anywhere, and even in soup instead of sour cream. But best of all he suitable for side dishes, which have a dryish texture and insipid taste, such as rice, pasta, legumes. Based on it, you can come up with good sauces, in which it is added for spiciness.

1. Soy-based sour cream sauce. Take a few tablespoons of sour cream of any fat content, based on how much sauce you need to get. Add some dill and minced garlic to it. To keep the sauce fresh, add soy sauce to taste. Your preference is important here, whether you like the sauce sourer or not. Mix the whole mass until you get a coffee-and-milk sauce. This seasoning goes well with vegetable salads, fish, and you can even make a sandwich with it.
2. For cooking chicken marinade. Soak the pieces in it (chicken wings are best) and leave to soak for a while. The main thing is not to overdo it, otherwise the meat will turn out to be too soft and sour. You can also add it when frying along with oil.

If you decide to diversify your cuisine, then soy sauce is the best way to go. It will give the dishes a new, incomparable sweet and sour taste.

After reading this article, you learned everything about soy sauce: the benefits and harms, what it consists of and how to cook at home. Then you can experiment and get new and new dishes.

Video about the benefits and harms of the product

In this program, Dr. Elena Maslova will talk about the dangers and benefits of soy products and sauces for the human body:

This product appeared on our market relatively recently. We will find out if soy sauce is harmful, what are the benefits and harms of the product for the body.

For a short time of existence on the market, he managed to gain popularity, because he is able to perfectly improve the taste of your favorite dishes. And if you use the product in moderation, then it will not only not bring harm, but will also be useful to women and men.

Is the sauce good?

First of all, it contains a certain amount of natural antioxidants. They help slow down the aging of the human body. Clinical examinations suggest that regular consumption of even a small amount of soy sauce can reduce the likelihood of developing cancer and other pathologies.

The presence of natural estrogens is beneficial for the female body. Due to the presence of these substances, a woman:

1. Later discovers the appearance of wrinkles.
2. Easier to endure pain during menstruation.
3. Less likely to develop post-menopausal osteoporosis.
4. Less intensively tolerates the transition to menopause.
5. Has a lower risk of getting breast cancer.
6. Tolerates menopause much better.

That is why gynecologists advise women over 35 to consume small amounts of soy sauce as part of their dietary principles.

Compound

This product is made by fermenting soybeans with the help of certain bacterial cultures. Soy sauce contains:

• B vitamins;
• copper;
• zinc;
• vitamin A;
• iron.

Quality brands such as Kikkoman or Sensei do not contain harmful synthetic preservatives and substitutes and have only beneficial properties. Therefore, products are not harmful to health, unless consumed in liters. But the purchase of low-quality brands is harmful to the body, because all the raw materials on the basis of which the products are made are either of poor quality or artificial, created by chemical means and dangerous to health.

The effect of the product on the body

Regular consumption of this sauce in reasonable amounts is beneficial to the human body. The benefits of fermented soybeans are as follows:

1. They do not allow early aging of the body.
2. Significantly reduce the risk of developing malignant neoplasms.
3. They have a slight sedative effect.
4. Able to deal with pain in the head and neck.
5. Combat the negative effects of nervous tension.
6. Prevent the development of edema, dermatitis.
7. They support the heart and blood vessels and prevent the development of atherosclerosis and coronary heart disease.
8. Reduce the risk of developing arthritis and osteoporosis.
9. Struggling with the manifestations of seasonal beriberi.
10. Improve mood in the off-season and prevent the development of depression.

The benefits of protein in the sauce

Without proteins, the human body cannot function normally. Unfortunately, some people have individual intolerance to animal proteins.

Thanks to soy sauce, you can partially solve the problem of lack of proteins in the diet. This does not mean that it can be eaten in large quantities: only small amounts of additives are allowed to be added to dishes to make them taste unusual.

Sauce and vessels

Despite the fact that it contains salt, moderate consumption of the sauce has a beneficial effect on the condition of the vessels. Even half a tablespoon of the product significantly increases the intensity of blood circulation. The use of this supplement in food contributes to:

• increase the elasticity of blood vessels;
• their cleansing of cholesterol plaques;
• strengthening of blood vessels.

Doctors say that regular use of even small amounts of soy sauce helps prevent heart attacks and strokes.

When is the use of the product indicated?

It can be not only a delicious food, but also a medicine. It is indicated to be used in such cases.

1. Women during the natural extinction of ovarian activity when it is impossible to use hormonal drugs (for example, in the case of the development of varicose veins).
2. Intolerance to certain proteins that are part of animal products.
3. Diseases of the heart or blood vessels. Even small amounts of this product help patients recover faster after a heart attack.
4. Obesity is a reason to have a little sauce on the table every day as an addition to a weight loss dish. The calorie content of the product is small, which makes it a tool that helps to quickly normalize weight.
5. As an additional maintenance therapy, the supplement can be used as food for people with diabetes.
6. To prevent exacerbation of chronic cholecystitis, it is shown to add a teaspoon of soy extract to food every day.
7. The supplement is used as an excellent alternative to laxatives. And all because they have a mild laxative effect.
8. For people suffering from pathologies of the musculoskeletal system, this food supplement will be simply necessary.

In these and other cases, we can add soy sauce to food during cooking or in ready meals. Of course, the amount of additive should be within reasonable limits.

Some people are wondering if this sauce can be used on a diet. The product is used for dietary nutrition in reasonable quantities. Reviews of people who used it as a dietary supplement are positive.

Harm

It was said above that the sauce is good for health. Where do the claims that it is harmful come from? It's all about quantity. If you use it without measure, literally pouring it on dishes, then this will do more harm than good.

When choosing a product, you need to pay attention to the manufacturer. Quality products cannot be cheap. In its manufacture, unscrupulous manufacturers replace natural ingredients with their chemical counterparts.

The composition of soy sauce includes a large amount of salt and components that irritate the intestinal or stomach mucosa. So people suffering from cardiovascular pathologies, the content of this product should be limited.

It can only be used in limited quantities, which is what Asian chefs do. But for some reason, we have a common habit of adding it to almost everything, without exception, products, and even just drinking it. Due to the constant use of such a “culinary masterpiece”, a person may develop such diseases:

• gout;
• arterial hypertension;
• myocardial infarction;
• inflammation of the joints;
• arthrosis, that is, a progressive degenerative disease of the cartilage tissue of the joints;
• chronic kidney disease.

A significant protein content in this product adversely affects the condition of patients with chronic kidney failure. There are cases when children developed allergic reactions precisely because of the use of even a small amount of soy sauce.

It contains estrogens. This product adversely affects the condition of pregnant women, because the unborn baby can be born with numerous brain pathologies. The product is contraindicated in persons with disorders of the endocrine system, liver. When breastfeeding, this product is best avoided.

It is forbidden to use an expired product.

Video: soy sauce - benefits and harms.

Is it possible to get poisoned by the sauce?

Cheap product samples may contain the following components:

1. Dyes of artificial origin.
2. Flavorings.
3. preservatives.
4. mineral acids.
5. alkaline liquids.
6. Genetically modified organisms.

The use of sauces in large quantities can cause allergies. The most dangerous of them is anaphylactic shock. People who abuse low-quality soy sauces develop hypertension, urolithiasis, and joint damage.

With the development of poisoning due to the use of a large amount of sauce, it should be treated as a normal food intoxication. The patient needs to induce vomiting by first drinking a large amount of warm water and pressing on the root of the tongue. Sometimes vomiting occurs automatically after drinking a liquid. Then you need to give a mild laxative and activated charcoal.

The first day after poisoning, dense food is not recommended. Plentiful drinking is shown (teas, fruit drinks, compotes). On the second day, you can slightly expand the diet. In the future, food is normal, but you need to remember that excessive consumption of the product will be harmful.

Soy sauce is an excellent addition to your favorite everyday meals. It not only changes their taste, but is an excellent tool for strengthening the body, preventing many diseases. All its useful properties are relevant when a person uses the sauce in reasonable quantities. Abuse of the additive leads to poisoning and the development of dangerous diseases.

07.06.2018

It is difficult to imagine a shelf with seasonings for a lover of Japanese cuisine, wherever soy sauce takes pride of place - its properties, composition, the benefits of natural recipes and the harm of its chemical substitutes are covered in detail in this publication of the site. There are so many varieties of this sauce that it's easy to get confused. In this guide, you will learn what is the best soy sauce, what it is made from, what it is eaten with and much more.

What is soy sauce?

Soy sauce is a salty brown liquid made by fermenting soybeans and toasted wheat grains and used as a condiment in Asian cooking. It originated in China and is now popular in many countries.

Soy sauce has many uses and is a versatile condiment. It enhances the meat flavor in savory dishes by adding color and enhancing flavor. It brings together spice flavors in marinades and softens the harshness of vinegar in salad dressings.

What does soy sauce look like - photo

Ingredients of soy sauce

The four main ingredients in natural soy sauce are:

• soya beans;
• wheat;
• water;
• salt;
• fermenting agents (molds or yeasts).

Different types of soy sauce can have different amounts of these components, which form a variety of colors and flavors.

Soya beans

The health benefits of soy sauce come primarily from the proteins found in soy. Soybeans are first soaked in water for a long period and then steamed at high temperatures.

Wheat

Salt and water

Salt dissolves in water and this brine is used to control the spread of bacteria during the fermentation process. Salt also acts as a preservative.

Fermenting Agent (Aspergillus)

Aspergillus is a type of fungus for the spread of Koji mold. It is one of the most important elements in the preparation of soy sauce and plays an important role in the fermentation of the ingredients. This is the key to the special taste of soy sauce.

Nutritional value of tamari soy sauce per 100g.

How soy sauce is made

There are two methods for making soy sauce:

1. Traditional - requires several steps and can take from several days to several months, depending on the recipe.
2. Chemical is a quick and less expensive way to produce soy sauce that uses acid-hydrolyzed vegetable protein.

Traditional production of soy sauce

Traditional soy sauce is made by mixing soybeans, roasted wheat, special molds and salt water, and then aging for five to eight months. The resulting puree is then pressed and the soy sauce liquid is pasteurized and bottled.

Soy sauce production technology:

1. Soybeans and roasted and ground wheat are mixed with a certain type of fungal culture - aspergillus (Aspergillus) and leave for two or three days to ferment.
2. Water and salt are then added and the whole mixture is left in the fermentation tank for five to eight months, although some sauces may take longer. Salt is an important ingredient in the production of soy sauce as it acts as an antimicrobial agent.
3. During fermentation, the enzymes from the mold work on soy and wheat proteins, gradually breaking them down into amino acids. Starches are converted into simple sugars, then fermented to lactic acid and alcohol.
4. After the process is completed, the resulting puree is spread on a cloth and the liquid is squeezed out. It is then pasteurized to kill any bacteria and filtered. And finally, bottled.

High-quality soy sauce is made only by natural fermentation. It is often labeled "naturally fermented". The list of ingredients usually contains only water, wheat, soy and salt.

Chemical production

Chemical production is a much faster and cheaper way to make soy sauce. This method is known as acid hydrolysis, and it can produce soy sauce in days instead of months.

The resulting soy sauce tastes worse, contains harmful substances, and dyes and flavors are added to it.

In this process, soybeans are heated to 80˚C and mixed with hydrochloric acid. It destroys the proteins in soy and wheat.

The resulting product is less attractive in terms of taste and aroma, since many of the substances formed during natural fermentation are absent. Therefore, dyes, flavors and salt are additionally added.

Also, this method is bad because some undesirable compounds are formed, including those that are harmful to health - carcinogens.

In Japan, chemical soy sauce is not considered soy sauce and cannot be sold under that name. However, sometimes it is mixed with natural to reduce the cost.

In other countries, chemically produced soy sauce may be sold as is. You will find this type of soy sauce in any grocery store, it is immediately recognizable at a low price.

The label will say "hydrolyzed soy protein" or "hydrolyzed vegetable protein" if it's made chemically.

So, naturally fermented soy sauce takes about 18 months to make, and it's healthy and nutritious. It is produced chemically in just two to three days, and this product can be potentially harmful to your health.

Types of soy sauce

There are literally hundreds of types of soy sauce. Variations depend on the ingredients used, the method used to create the sauce, and the region in which it is made.

Most often in our grocery stores you will see such soy sauces as:

• light;
• dark;
• low sodium;
• tamari.

Light soy sauce- this light, but not transparent brown liquid. This is the kind that most refer to as "regular" soy sauce. This is a good all purpose seasoning.

Dark soy sauce– caramel (sugar color, E150) is added to it after a longer fermentation process, this slightly thickens the sauce and gives a slightly sweet taste and complex aroma.

Low Sodium- is produced mainly by a chemical method that does not use cultures of bacteria and fungi and therefore requires less salt.

Tamari is a Japanese form of soy sauce made from soy only, with no wheat or other grains. Tamari has a very clean taste and is preferred by those who need a gluten-free diet.

What is the taste and smell of soy sauce

Differences in production give each sauce its own unique flavor. For example, tamari is darker in color and richer in flavor than regular Chinese soy sauce. It also has a more balanced and less salty flavor than the harsh flavor of regular soy sauce.

Where to buy and how to choose soy sauce

Finding soy sauce is not difficult, it is available in many grocery stores and supermarkets, but choosing a quality natural product is not so easy.

Before buying soy sauce, read the label carefully. The composition should not contain E220 (sulfur dioxide) or E200 (sorbic acid), vinegar, yeast, sugar or anise, as well as preservatives.

Real soy sauce is made from wheat, soy and salt. The percentage of protein should not be less than 7%. Dark Chinese soy sauces also contain sugar.

How to find out which soy sauce is the best

• The label should be marked "naturally fermented".
• Low-quality soy sauces made by chemical hydrolysis have "E-shki" additives in the ingredient list, such as E621 (monosodium glutamate as a flavor enhancer) and E211 (benzoic acid as a preservative).
• The color of the liquid should be brown or light, but always transparent (without turbidity). If the color is dark brown or even black, then this is not a natural product.

Among the best are Kikkoman soy sauces. They are made in the traditional way, they have a balanced flavor and are actually very versatile.

How and how much to store soy sauce

The expiration date of soy sauce depends on the type and even the specific brand, so look for this information on the label.

Unopened soy sauce can be stored in a cool, dark place, and once opened, refrigerated. The natural product has a limited shelf life as no preservatives are added. For example, uncorked Kikkoman brand sauce should be used within a month.

Refrigeration helps flavor and quality characteristics stay at their peak for a longer period. Most natural soy sauces will not go bad if not refrigerated, but the quality will decline more quickly.

A fresh bottle of soy sauce should have a savory flavor and a reddish brown color. When opened and exposed to air, a naturally fermented sauce darkens over time and becomes stronger in flavor and aroma. This is the result of oxidation. While this is not harmful in any way, it will result in reduced palatability.

Low quality chemical soy sauces do not degrade flavor when stored at room temperature.

The use of soy sauce in cooking

You probably know about the use of soy sauce in many Asian dishes and what it is usually eaten with, but it can be used in many more different (and delicious) ways. Here are just a few of them.

What do you eat soy sauce with?

• Try cooking Chinese food at home. It's healthier than ordering it and a great opportunity to experiment with new ingredients in the kitchen. Chicken in soy sauce is a great starter dish.
• It balances the taste of sweet and sour barbecue sauce.
• Add it to noodles or spaghetti by cooking mushrooms with onions and soy sauce.
• Try the delicious Grilled Spare Ribs in Honey Soy Sauce.
• Crispy and slightly sweet fried prawns with garlic in soy sauce taste delicious and the recipe is very simple.
• Chicken wings in honey soy sauce are easier to make than you think. Find yellow wheat noodles with them in Asian specialty stores or replace them with egg ones.
• Your kids will love the chicken breast in soy sauce and you will love the fact that you are feeding them fresh and healthy food.
• Chicken in soy sauce in a pan or in the oven has an ultra-thin, crispy crust and super juicy meat.
• Fish in soy sauce is a quick and easy cooking method that does not require any special culinary skills. Try fried salmon with brown sugary glaze with vegetables and rice.

Health benefits of soy sauce

Soy sauce contains many different types of antioxidants. Studies have shown that it has a higher phytonutrient concentration of antioxidants than red wine.

It is a good source of the mineral antioxidant manganese and also contains valuable amounts of antioxidant phenolic acids, including vanilla, syric, coumaric, and ferulic.

Soy sauce is rich in the amino acid tryptophan, vitamin B3 (niacin), and protein.

The results of current research on the health benefits of soy sauce seem promising, but it's too early to tell if it has truly significant health benefits.

Contraindications (harm) and side effects of soy sauce

Whether soy sauce is harmful depends on which product you purchased - natural fermentation and chemical production. the site highly recommends looking for a product that is made in the traditional way.

But even if you have natural soy sauce, use it in moderation, otherwise you will experience not only benefits, but also harm.

It is contraindicated in diseases such as:

• hypertension;
• stones in the kidneys.

People who are allergic to wheat or those who have gluten intolerance should avoid soy sauce. There are types of sauces made from rice rather than soy that are suitable for those who are gluten-free.

Soy sauce is often high in sodium per serving. Its use is harmful if you have high blood pressure, kidney disease, or diabetes. Sodium raises blood pressure, which can damage blood vessels and increase your risk of heart disease.

Use soy sauce in small quantities and infrequently so that only its beneficial properties appear, and do not use it at all if you have any contraindications.

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 time - 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 is different from the store, 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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