For religious reasons, the monks of ancient China replaced dairy products and meat with soy. As a result, vegetarian cheese (from soy milk) and soy sauce. The exact date of appearance cannot be indicated, but soon the Japanese borrowed the cooking method. Almost all Japanese dishes have this product, which gives piquancy and sophistication to culinary recipes.

The product of the cuisine of Asian peoples, has a transparent composition and dark brown color, a characteristic smell and taste. For its high useful and taste qualities it was called the “king” in Japanese cuisine. Applied when marinating seafood, meat, fish.
  Add to the second and first courses. Use for fish, mushroom, shrimp, meat seasonings. They replace salt, seasonings, mayonnaise, oil.

What the product is made of

The manufacturing technology has been unchanged for several centuries and consists in the fermentation of stripped beans, fried wheat and salt in the sun. The process takes about a year.

The resulting mass is filtered, bottled and stored for two years. Modern technologies add Aspergillius bacteria to the fermentation process, accelerating fermentation up to one month.

Did you know? Real soy sauce contains only three products - wheat, salt, and soy.

If there is yeast, vinegar, sugar, and other ingredients, then such a product can no longer be natural.

The composition of the sauce is extremely simple - it is water, dietary fiber, ash. There is practically no fat. But soy seasoning is enriched with minerals, vitamins, amino acids. Of the essential amino acids, we list histidine.
  The list of essential amino acids includes aspartic acid, alanine, glycine, glutamic acid (a natural flavor enhancer), proline, serine, tyrosine, cysteine. All amino acids contribute to the preservation of youth and health.

The advantages of the product include a low content of saturated fats, the absence of cholesterol, a significant amount, B3, a high content,. By cons - the presence of a very significant dose (more than 200% of the daily norm).

Vitamins

Particularly stand out. This is - B2, B3, B6, B9. The content of vitamin PP is high. Vitamins are directly involved in metabolic processes, in the synthesis of substances, in energy production, in the struggle for the health of the childbearing organs and good mood.

Minerals are represented by many macro- and microelements. Macronutrients: potassium, magnesium, sodium. Trace elements: iron, manganese,. Minerals manage the nervous system, water-salt metabolism, increase hemoglobin, improve the quality of teeth, hair, nails, skin, strengthen the skeletal system.

Calorie content

Nutritional value consists in the content of a large number of elements of the periodic table, the absence of fats, exquisite taste and the ability to enhance the palatability of other products.

The composition of the BJU

The amount of protein is 7%, and carbohydrates in the product is 8.1%. There is no fat. The product is low in calories. Rich in vital elements.

Is there any benefit

No doubt the benefits are great. First of all, we note the presence of a significant amount of vitamins, amino acids, and minerals. It is a prophylactic against the occurrence of cancer cells, reducing the number of free radicals. Replaces meat in the menu of vegetarians, since the presence of proteins is close to meat products.

Allows you to abandon salt due to the abundance of glutamines. It has the ability to delay the aging process and improves hemodynamics.

Due to the large number of useful elements, this product improves blood circulation. But with the use of an excessive amount of soy products (proved by Harvard scientists), the characteristics and concentration (accumulation) of sperm in men is reduced.
  This feature is associated with the presence of female hormones in the composition of soy and products from it. Therefore, the measure in use should be observed.

For women

The positive effect of the sauce is based on its isoflavones, the structure of which is close to the structure of estrogen in women. It is this quality that improves the general condition of the fair sex, normalizes their hormonal background.

• allergic to animal proteins;
• having disorders in the work of the cardiovascular system (atherosclerosis, coronary disease, myocardial infarction, hypertension);
• overweight;
• having chronic constipation and cholecystitis;
• possessing pathology of the musculoskeletal system (arthritis, arthrosis);
• diabetics.

Important! Doctors advise patients with hypertension to remove salt from the diet, changing it to soy sauce.

For children

Children under three years of age should not eat soya product, as there is a high risk of allergic reactions and disturbances in the endocrine system (thyroid gland).

But the presence of soy in baby food is justified in case of intolerance to milk components, with a lack of enzymes for the breakdown of lactose, galactose in small ones (hereditary diseases). Sometimes this is the only method of normal physical and mental formation of the baby.

Pregnant

Pregnant women are advised to stop using because of the negative effects on the fetal brain and the threat of miscarriage.

Lactating women need to significantly limit the use of this seasoning due to the negative effect on the baby through mother's milk.

Possible harm and contraindications

Harmful soy sauce is possible with too frequent and large amounts of its use (one or two tablespoons per day is enough for an adult). For men, it is fraught with a change in the functions of the genital area.

Important! Bean allergies are contraindicated. The cause of allergies can also be the antioxidants that make up the sauce.

If you experience nausea, pain in the abdomen, feelings of fatigue, swelling, it is better to consult a doctor and stop taking soy seasoning.

Children under three years of age should not use this product in food. At risk are also pregnant and lactating.

In the modern world, the choice of sauce is complicated by a variety of brands and types. Truly natural and healthy will necessarily be packed in glass containers, contains only soy, wheat, salt (the presence of protein about 7%) and is produced by fermentation without yeast, vinegar and other chemical additives.

It is expensive, but also brings great benefits when used properly. Natural soy product does not deteriorate for a long time and is stored for up to two years, preferably in a refrigerator and in glass packaging. The shelf life of other analogues is indicated on the label.

Slimming Soy Sauce

Use soy sauce as a way to fight overweight. After all, it regulates metabolic processes, accelerates metabolism due to amino acids and minerals, removes toxins, promotes the absorption of the necessary substances. Replacing salt with soy seasoning, you accelerate the removal of excess water and prevent swelling.

Did you know? A distinctive feature of a natural soy product is the ability to emphasize and enhance the taste of any dish, which makes you refuse additional seasonings (based on the properties of glutamic acid).

Cosmetic properties

The use of sauce is not limited only to nutrition. The presence of vitamins, amino acids, minerals makes it useful for cosmetic purposes.

Hair Mask Recipes

1. Recipe 1. Beat with two teaspoons of soy sauce (only real) and (any). Moisten the mixture for an hour. Rinse with water at room temperature, then wash with shampoo. Do twice a week for a month.
2. Recipe 2. Mix two tablespoons of soy sauce with a glass of water. Apply to clean, damp hair for ten minutes. Wash off with warm water. Use as needed to improve the appearance of the hair and give a light chestnut shade.

Face masks are often used not soy sauce, but soy itself. Here are some of the simplest ones.

1. Recipe 1. Pour crushed soybeans with boiling water. Add a couple of drops (or), yolk of a fresh egg. Stir, apply for 15 minutes, rinse. Apply any moisturizer.
2. Recipe 2. Pour 100 g of grinded soybeans with boiling milk (100 ml). Let stand for 20 minutes. Add three drops of rosemary oil. Beat. Apply for 15-20 minutes. Rinse off. Apply with acne and skin inflammation.

How to make soy sauce more original: a step-by-step recipe with a photo

Often soy seasoning is mixed with other ingredients to get your original recipe. Here is one of them.

Grocery list

Product list includes:

• soy sauce - 90 ml .;
• honey - 40 g;
• garlic - 3 prongs;
• tomato paste - 40 g;
•   - 25 ml .;
• black pepper, seasoning for chicken (to taste, optional).

Action list

• Mix squeezed garlic with lemon pulp.
• Strain.
• Add tomato paste and honey to soy sauce.
• Dilute with garlic lemon juice.
• Sprinkle with black pepper. Add seasoning (optional).
• Mix well. Use for marinating chicken. To withstand. Bake or fry.

The oldest product of mankind - soy sauce is still popular. It remains an indispensable seasoning due to its high palatability and healthy composition. But beware of a fake, it will not bring benefits, and often exclusively harm.

A masterpiece of Asian cuisine, known even to a child, was invented in China more than two and a half thousand years ago –– to this day, it allows culinary specialists to make masterpieces from ordinary dishes. Seasoning adds a sharp, slightly salty taste to food, but its characteristics are controversial: the benefits and harms go hand in hand.

Soy Sauce - Composition

The liquid is rich in antioxidants and minerals. It includes calcium, zinc, manganese, glandular compounds, and even more than a dozen essential amino acids - each of these substances provides invaluable assistance to a person, his health and well-being. However, it is impossible to get the traditional composition of soy sauce without fermentation and the addition of wheat - thanks to this combination, the product is more tender.

Classic composition

The popularity of brown sauce is so great that chefs from around the world are trying to cook a recipe with their tricks. What you will not see in the list of ingredients: beef broth, corn starch, potato flour and even ketchup! However, the composition of classic soy sauce has not changed for a long time, although most manufacturers add sodium carbonate, activated carbon and flavorings to the mixture.

The main components of the product:

• soya beans;
• water;
• caramel;
• corn syrup;
• salt.

Soy Sauce - Benefits

Aromatic liquid has a general positive effect on the body, prevents the premature appearance of wrinkles, maintains alertness, and relieves nervous tension. Women will appreciate its properties during menstruation, in addition, soy sauce relieves pain, relieves unpleasant symptoms during menopause and cholecystitis. Phytoestrogens and healthy vitamins help women to remain young and beautiful for a long time.

The invaluable benefit of soy sauce is that delicious seasoning contains niacin, and it has a beneficial effect on heart function. This chemical element regulates the fat content in the blood stream, contributing to the production of good cholesterol. Isoleucine is useful for the liver, improving its function, and a low percentage of carbohydrates will help normalize weight.

Harm

Seasoning is saturated with peptides that constrict blood vessels - this leads to undesirable jumps of indicators on the tonometer. Poor soy can also cause skin irritation in people at risk of allergies. Taste enhancers added by the manufacturer can serve as a catalyst and double the negative effect. A natural product that has undergone a fermentation process is less dangerous, but they should not get carried away, especially with gout, diabetes.

Significant harm to soy sauce lies much deeper: unscrupulous companies instead of the original product palm off on cheap substitutes. An alternative to the famous seasoning is prepared on the basis of hydrochloric acid - such a surprise can cause severe damage to the consumer, so you should choose a real oriental product that is difficult to replace with something.

Slimming Soy Sauce

Should you pamper yourself with this food supplement? Low calorie says yes. The nutritional value of the product is ten calories per 1 tablespoon of seasoning. A high protein content will benefit people who strive for ideal forms, because their muscles will begin to grow much faster. A small amount of the product will give the dish aroma and a missing taste, however it contains omega-6 polyunsaturated fats, and their excess in the diet can lead not to weight loss, but to inflammation and health problems.

Normal diets prohibit the use of salt, but these taboos do not apply to soy sauce, but in vain. Feeling a spicy bouquet of seasoning, you can guess that it contains table salt, which retains fluid in the body, preventing it from being brought out. Therefore, the product with a diet should be added in minimal quantities.

With gastritis

People suffering from gastrointestinal diseases are forced to adhere to a strict diet. The list of products for them is as limited as possible by specialists. Is soy sauce good in this case? It all depends on quality: natural in moderate doses is not at all harmful, which can not be said about a fake "fellow". A seasoning made in an unfair way can exacerbate symptoms by developing intolerant pain and obesity.

Choose soy sauce for gastritis as scrupulous as possible:

• When examining the ingredients on the label, make sure that the product is obtained by natural fermentation.
• No GMOs and harmful additives should be inside, and the contents of the container may be slightly transparent and viscous. A glass bottle will help you quickly make sure.

With pancreatitis

Diseases of the pancreas - the scourge of modern man. Excluding most spices and spices from the diet, it remains to rely on salty seasoning. What is soy sauce useful for and is it possible to supplement food with it? Doctors doubt it. The list of ingredients may include garlic and vinegar, which irritate the walls of the pancreas and increase inflammation, so you should refrain from soy sauce for pancreatitis. Choosing a useful product made without the use of chemicals is not easy, so do not risk your health.

Benefit and harm for men

One tablespoon of this liquid contains 335 mg of sodium. This mineral plays an important role in losing weight, maintaining basic functions in the body, including transmission of nerve impulses and regulation of blood pressure - this is a plus. But the abuse of sodium can lead to the deposition of salts in the joints and liver damage, and the presence of estrogen in the composition instead of positive will bring some trouble. This is the benefit and harm of soy sauce for men, if you do not stop in time. The stronger sex is worth keeping yourself in control.

Application

Having determined that brown seasoning is more good than harm, you should take a closer look at the recipes. Oriental cooking is not complete without additives, and in other cuisines of the world it is used with pleasure. Asian countries attribute the use of soy sauce to a special tradition that has been honored for generations: moderate use of seasoning helps diversify the taste of dishes, adding sophistication to them. Chicken in a spicy marinade, sushi, salads, funchoza - not a complete list of masterpieces that can not be imagined without sauce.

If the liquid in the bottle is a light shade - it will give the dish a tenderness, and dark - the right flavor and consistency. If a person likes a non-nutritious product, and even in small quantities, the benefits and harms do not have much value for him. Contraindications can be neutralized provided that the cook adds only a drop to the meat, rice or pasta. A spicy aftertaste is the most important thing!

Video

The article will tell you about how useful and how harmful natural soy sauce and its analogues have.

Soy sauce   - A popular culinary supplement that has long been not associated only with Asian cuisine. Almost every modern hostess at least once used soy sauce for cooking marinades, first and second courses, dressing in salads and other sauces. To find an analogue to the taste of soy sauce is almost impossible.

Soy sauce first appeared in Asian cuisine (China, Japan, India) and only in the 17th century Europe found out about it. At its core, soy sauce is a fermentation product that occurs as a result of soybean fermentation. This happens with the participation of a special fungus - aspergillus. The result is a liquid of a rather dark color and with a characteristic mushroom aroma.

IMPORTANT: In modern cooking, several types of soy sauces are distinguished and each differs in its cooking process. The most important quality that the sauce should have is naturalness, which means that no chemistry is welcome in it.

Soy sauce has one advantage over other dressings and sauces - glutamic acid content.   This is a natural component that can enhance and emphasize the taste of dishes: meat, fish, vegetables. In addition to all the advantages, it is also worth noting the low calorie content of the sauce, because this is all 50 kcal per 100 ml of sauce.   In a natural sauce (obtained not by chemical means) contains a large number of monosaccharides and polysaccharides, as well as other trace elements.

Soy sauce is allowed to eat for those who adhere to proper nutrition and do not want to eat a lot of salt. Soy sauce is getting dressing and seasoning for various dishes   in small quantities, and in large quantities, this sauce is simply not eaten. Yes, and it is also worth remembering that excessive use of soy sauce can still harm your health.

When choosing this product on a store shelf, carefully study the label and composition. The fact is that there are a lot of cheap fakes of soy sauce at the moment.   Such “sauces” are made from salt, preservatives, flavors and flavorings. Natural sauce is always available in small portions and only in glass bottles. Natural sauce is always transparent and will not have any sediment at the bottom.

IMPORTANT: As part of a natural healthy sauce, there will never be additives like “E”, vinegar, yeast, sugar and other preservatives, but only soy and salt. Another secret to determining the quality of the sauce is its high protein content (at least 5-6 g). Natural sauce in the price will be much higher than its artificial counterpart.

   Soy Sauce - A Product of Soy Fermentation

The composition of this soy sauce: description, ingredients

As already mentioned, soy sauce in moderation can bring great benefits to a person. The reason for this is a rich composition of many trace elements. natural soy sauce has nothing but fermented soy, water and salt.Consequently, the chemical composition of the product will be very similar to that of soy.

The name of the trace element in the composition of soy sauce	The benefits of the substance for the body
Vitamin B1	Participates in all metabolic processes of the body: protein, lipid, water-alkaline
Vitamin B2	Helps to synthesize all substances in the body: vitamins, amino acids, fatty acids
Vitamin B5	Helps the body's cells generate energy
Vitamin B6	Helps break down amino acids
Vitamin B9	In other words, "folic acid" is a fighter for the health of the reproductive organs and a good mood.
Vitamin PP	In other words, “nicotinic acid” - is involved in the metabolic processes of the body, carbon and protein metabolism.
Choline	Regulates the nervous system
Sodium	Regulates water-salt metabolism
Potassium	Regulates the amount of fluid in the tissues
Phosphorus	Nourishes the skeletal system, strengthens it
Calcium	Maintains healthy bones and teeth.
Magnesium	Participates in metabolic processes, helps absorb other substances
Iron	Increases hemoglobin in the blood
Selenium	Improves the condition of hair, nails and skin
Zinc	Essential for the health of the reproductive organs of men and women
Copper	Regulates the digestive tract, improves blood quality, as well as the nervous system
Amino acids	Maintain the body young and healthy

  What does soy sauce consist of?

Soy sauce: benefits and harms for men and women

Soy sauce is rich in antioxidants, which positively affect the whole body, prolonging its youth and enhancing health. Another property of antioxidants is to “slow down” the aging of cells and fight oncology. Therefore, we can safely say that by using soy sauce, you will have a comprehensive effect on your body: headaches will go away, pressure will normalize, eliminate insomnia, relieve muscle cramps, relieve swelling and relieve fatigue after physical exhaustion.

INTERESTING: It is important to note the availability phytoestrogen, substances extremely useful for women, especially those that experience hormonal surges: menopause, PMS, disorders.

Soy sauce contains a large amount of vegetable protein (about the same as about meat). This is good for those who are allergic to animal protein or for people who are vegetarian. However, this applies only to the sauce that is not made chemically. Artificial soy sauce does not bring benefits, but gives only taste sensations and harm.

On the other hand, soy sauce (like soy) contains substances such as isoflavones. It is known that they can negatively affect the quality and quantity of sperm in men. Therefore, to some extent, we can say that soy sauce is harmful to "men's health." However, this is true when a person consumes it in excessive quantities.

IMPORTANT: Excessive consumption of soy sauce analogues is harmful because they contain a lot of salt, which disrupts the water-salt metabolism in the body, provokes the appearance of swelling in the limbs and an increased feeling of hunger during the day.

  Does soy sauce benefit or harm the body?

Pregnancy is a special position of a woman when she should be very attentive and reverent to her health. Very often, a woman’s body in a position suffers from impaired water-salt metabolism and this is because the use of salt “slows down” the fluid output and it accumulates in the soft tissues.

It is quite possible to completely replace the salt during pregnancy with soy sauce, which also has a pleasant taste and brackishness. Of course, we are talking only about a natural product without preservatives and chemicals. Natural soy sauce may well become a “useful dressing” for salads and seasoning for meat and other dishes.

You should choose the sauce with special attention, carefully studying the label. Look for the words “fermentation product” or “aging product” on the jar. Analogs of soy sauce can not be used during pregnancy, they can provoke disorders of the digestive tract, metabolism, poisoning and lead to swelling.

IMPORTANT: Natural sauce is useful during pregnancy as well as it is able to saturate a woman's body with necessary vitamins and minerals, as well as antioxidants.

  Can I eat soy sauce during pregnancy?

Can I eat soy sauce while breastfeeding?

As well as during pregnancy, during breastfeeding a woman can consume soy sauce and not be afraid for her health, only if it is a natural product. Of course, you should not do this in excessive quantities, so as not to cause an allergic reaction in the baby, but do not eat soy sauce in large quantities.

During lactation, you can prepare dressings for salads from soy sauce, as well as add it to the first and second courses. A few tablespoons sauce - the permissible norm of the product per day, only on condition that it will be natural, without preservatives and chemical impurities.

IMPORTANT: Please note that natural soy sauce cannot have any taste impurities: mushrooms, shrimp, garlic and so on.

   Can I eat soy sauce while breastfeeding?

Soy sauce for children: at what age can I give?

Soya is often present in baby food from an early age (in some milk formulas), and therefore the question of whether it is possible to give soya sauce to a child is very relevant. The fact is that this sauce is rich in protein and minerals, and therefore it can be given to children from 1.5-2, but in small portions.

IMPORTANT: Soy sauce may well replace a small child with salt, which is harmful to the "young" body. But we are talking only about natural sauce, and not one that has chemical additives.

  Is it possible to give soy sauce to a child and at what age to give soy sauce is not harmful to the baby's health?

Can I eat soy sauce with pancreatitis?

Pancreatitis is an inflammation of the pancreas. This disease requires a person to strictly follow diet diets, so as not to experience discomfort and complications. Nutritionists around the world assure that this product should completely replace salt and mayonnaise. However, with pancreatitis, pay attention to such nuances:

• The sauce is enough salty and sour and salty. It is this quality that directly affects the gland, enhancing its work and stimulating. The pancreas begins to secrete a secret, which is not very good, because excessive use of the sauce will provoke poor health.
• It is not natural soy sauce that can harm your health, but a “chemical analogue,” since it may contain vinegar and spicy spices that are harmful in pancreatitis. These ingredients are capable of irritate the gastrointestinal mucosa   and aggravate the condition of the patient, enhancing the inflammatory process.
• Salts, preservatives, dyes and carcinogens, which are many in analogues of soy sauce, can extremely negatively affect the health of a person with pancreatitis. This product should be avoided.

IMPORTANT: It is strictly forbidden to use soy sauce in the presence of acute pancreatitis. It should also be excluded sauce with exacerbation of the disease. Eating soy sauce is possible only when the disease is in remission. If you feel nausea, stomach pain and other unpleasant symptoms, exclude the use of this product.

If you eat soy sauce in small portions and always tolerate it well, you can add it in small quantities. Each time you use the sauce, reduce the amount of salt added or eliminate it altogether.

  Is it possible to eat soy sauce in the presence of pancreatitis?

Soy sauce: is there salt in it, is it possible to eat it instead of salt?

A modern person must know that the use of salt is harmful to health. Therefore, many very often replace this ingredient with soy sauce, which, in addition to all the pleasant taste, also has a brackish taste. Sauce is a product of soybean fermentation in salt water.

IMPORTANT: This is why sauce is often used as a “healthy” salt substitute. Its peculiarity is that it emphasizes the taste of any dish and the person simply does not feel the need to season the food additionally.

Salt or soy sauce: which is better?

In answer to this question, it should be noted that salt is a harmful product, since it contains a minimal amount of mineral substances and often a modern product (for example, Extra salt) does not have any trace elements at all. In turn, soy sauce has a rich chemical composition: proteins, fats, carbohydrates, vitamins, minerals and amino acids. That is why replacing the salt with the sauce is much more beneficial for the health of any person, if it comes to natural sauce.

  Soy sauce is much healthier than salt and should be added to food.

Soy sauce - can there be an allergy to it: symptoms

An allergy to soy sauce may be because legumes often provoke a negative reaction in people who are extremely sensitive to this ingredient. Soy sauce should be consumed in small portions, 1-2 tbsp. per day for an adult will be quite enough. If unpleasant sensations occur, you should abandon soy sauce:

• Pain and cramping in the digestive tract
• Sore throat and itching
• Drowsiness, dizziness
• Nausea and gagging
• Swelling

  Causes of an Allergic Reaction to Soy Sauce

Is it possible to eat soy sauce for weight loss, how is it useful for weight loss?

For weight loss, soy sauce is useful in that it helps regulate the body's metabolic processes. Amino acids and minerals in soy sauce accelerate metabolism, which improves the absorption of nutrients from food and the removal of toxins.

In addition, there is not much salt in the sauce, and by consuming it, you can do more good for your body than if you ate salt. The sauce will not help the soft tissues of the body "retain water" (as is the case with salt) and provoke swelling.

IMPORTANT: Soy sauce is an important ingredient for preparing dressings in diet salads. So you can completely abandon mayonnaise and lose weight "right", avoiding junk food.

  Soy Sauce - A Great Dressing For Dietary Salads

Is it possible to eat soy sauce on a buckwheat diet?

The answer to this question should be given, focusing on how responsibly you respect the observance of the diet regime and menu. It is possible to add salt to food during the buckwheat diet, but very little, and only when you cannot do without it. In this case, soy sauce can be a great substitute for salt.

How many calories are in soy sauce?

Natural soy sauce should not contain more than 50 kcal per 100 grams of product (plus or minus 2 kcal). While analogs of soy sauce can contain up to 250 kcal per 100 grams. The reason is the high sugar content.

What can replace soy sauce in the recipe?

For the preparation of various dishes and salads, if you do not want to use soy sauce according to your preferences, you can replace it with:

• Balsamic vinegar
• Apple vinegar
• Oil, mustard and vinegar sauce
• Lemon juice
• Salt, spices, mayonnaise

  How to use soy sauce and how can it be replaced?

What soy sauce is better to buy, which is the best, how to choose gluten-free?

Gluten is a substance contained in wheat grains and therefore gluten-free sauce can be safely called an analogue of this natural product. In addition, gluten is a strong allergen and therefore it should be avoided by people with hypersensitivity to allergens-pathogens.

IMPORTANT: Carefully read the label on the bottle of soy sauce, studying its composition. Natural, and most importantly - healthy sauce will not contain additional chemicals and preservatives, as well as flavor enhancers.

How to make soy sauce with your own hands at home: recipe

Home-made soy sauce, of course, is different from what you can get at the store. Nevertheless, this way you will be sure that you use healthy sauce without preservatives and food "chemical" additives.

You will need:

• Soya beans -100-120 g. (Or soya powder)
• Butter -1-2 tbsp (without plant impurities)
• Mushroom broth -50 ml
• Wheat flour -0.5-1 tbsp
• Salt -a few pinches (it is advisable to use a sea one).

Cooking:

• Pour the beans with a small amount of water and set to boil, cook until soft, and then grind thoroughly with a blender.
• Add all other ingredients.
• You can also add 1-2 cloves of crushed garlic

What happens if you drink a lot of soy sauce: is it possible to poison?

Eating soy sauce in excessive amounts is unhealthy. This product can contribute to poisoning: cause pain and cramps in the digestive tract, nausea and vomiting, fever and even dehydration due to the salt content in the sauce.

What is the shelf life of soy sauce and the shelf life of soy sauce after opening?

Soy sauce is a long-term storage product and therefore it can be kept on the shelf in the refrigerator for up to several years. Each producer, natural sauce or its analogue, necessarily indicates the time frame in which the product should be consumed after opening.

Video: “Rating: soy sauce”

Shop sauces in their huge variety are very popular now. Most of them have a mayonnaise base. They are good because they not only add piquancy to dishes, but also store them for a very long time, while homemade mayonnaise is unlikely to “live” longer than a couple of days. But why are these sauces so bad and is it worth buying them at all?

Why are store sauces harmful?

  The main disadvantage of store sauces is a large number of additives - flavor enhancers, preservatives, stabilizers and dyes. Due to them, sauces not only acquire good taste, a pleasant color and texture, but can also be stored for a very long time, sometimes up to a year.

Such additives are harmful primarily to the human digestive system. For example, sodium nitrite traps water in the body and causes swelling. Frequent use of hot sauces leads to damage to the intestinal mucosa, causing ulcers and gastritis. Taste enhancers in the composition of ready-made sauces with regular use dull the taste, affecting the papillae located on the surface of the tongue. As a result, ordinary, unflavored food seems tasteless.

Are all sauces the same?

  Of course, not all ready-made sauces in stores carry potential harm. For example, you can find many tomato ketchups and sauces based on it that do not contain any preservatives or flavor enhancers. But with mayonnaise sauces - much more complicated.

More on supplements

Now I would like to talk in more detail about the main additives in store sauces and their effect on the body.

Flavor enhancers

The most common and discussed flavor enhancer is monosodium glutamate (E621). In fairness, I must say that the sodium salt of glutamic acid is an essential amino acid for the human body. Natural monosodium glutamate is found in meat, fish, dairy, vegetables, mushrooms and soy.

But manufacturers of ready-made sauces usually add synthetic monosodium glutamate to them, which does not have the properties of its natural counterpart. Food containing artificial flavor enhancers, over time, makes the most common foods taste bad for tongue receptors.

Preservatives

Of course, dangerous preservatives are prohibited by law. But often manufacturers, using loopholes of rules, indicate incomplete information on the package. For example, an “antioxidant” can be both natural and artificial (butyloxytoluene or butyloxyanisole). The second option is able to severely hit the intestinal microflora and ultimately lead to diseases of the liver and kidneys.

Emulsifiers

Thanks to emulsifiers, sauces have a homogeneous mass and do not separate into constituents. The most common natural emulsifier is soya lecithin. But the content in sauces of artificial emulsifiers is strictly limited, since in high concentrations they can be dangerous. Very common magnesium carbonate can cause cardiac abnormalities and disorders of the nervous system. Excessive sodium carbonate leads to allergic reactions and stomach pain. Potassium sulfate can cause indigestion and even poisoning.

Perhaps these three points are enough to rethink your attitude to purchased sauces and minimize their use, or better, completely abandon them.

Do you buy ready-made sauces? Share in the comments!

An opaque brown liquid with a brackish taste and recognizable aroma - became popular in our country a couple of decades ago, and since then there have been more recipes with its use. They are flavored with mushroom, fish dishes, vegetables and seafood.

If you look at the composition of the sauce from the point of view of a nutritionist, then there are 5 main advantages: natural composition, high protein, trace elements, antioxidants and low calorie content. Consider each advantage in more detail.

The composition of soy sauce

Macro and micronutrients in soy sauce are adjacent to vitamins and essential amino acids. Due to this, the product is suitable for nutrition of vegetarians and is able to make up for the lack of protein in the menu, devoid of animal products.

The nutritional value of a classic product:

• proteins: 6%
• carbohydrates: 6.6%
• 5.6% ash
• from 50 to 70 kcal (depending on the amount of sugar and water)

Obviously, calorie content allows the use of seasoning even for obese people or those who are worried about the possible appearance of extra pounds. He will successfully replace high-calorie dressings with oil for salads and side dishes, gravy, salt and even mayonnaise.

The benefits of soy sauce

1. Antioxidants, abundant in the liquid, slow down the aging of cells and stimulate their proper division (improve regeneration and prevent the development of oncology).
2. A high percentage of B vitamins (as in any other fermentation product) nourishes the cells of the body, improves skin condition, relieves headaches and soothes nerves. It is these vitamins that are responsible for performance, a full night's sleep, and easy awakening in the morning.
3. Phytoestrogens are hormones similar to female sex hormones, but of plant origin. They support the female body during menopause, relieve unpleasant symptoms characteristic of it. In young women, phytohormones retain sexual function, facilitate well-being during menstruation, and provide an opportunity to remain fertile longer, postponing the onset of menopause.
4. Protein in the sauce, of course, is less than in meat, but more than in vegetables. There is no fat at all, so the product is recommended for people with heart and vascular diseases, atherosclerosis, recovering from heart attacks. And he will replace meat products for those who cannot tolerate animal protein due to the nature of their metabolism.

Video: Soy sauce benefits and harms

How to make soy sauce

A sauce is considered to be real, which is prepared as follows: soybeans are evaporated, and wheat grains are fried. The raw materials are mixed, poured with water, salted and left for a whole year. Natural fermentation is not a quick matter, therefore it cannot be cheap for an original product. After a year, the resulting liquid is filtered and bottled.

Manufacturers are constantly looking for ways to speed up the process. The most harmless of them is the addition of a culture of bacteria Aspergillius, thanks to which the process occurs 10 times faster. Nevertheless, the production of seasoning takes at least a month. A bottle of such a product is not sold for less than 300 rubles.

If soy sauce costs 50-100 rubles per bottle on the shelves of the store, then you should know that it was made using a different technology. This is an instant recipe: soybeans are boiled in hydrochloric acid or, it’s scary to imagine, sulfuric acid, and then they are quenched with alkali. It is difficult to imagine how dangerous such a product is for consumption.

There is one more sophisticated way for manufacturers to reduce the price of sauce: simply dilute the original product with water and add more salt. So the budget option is ready.

What are the dangers of soy sauce?

1. Classic soy sauce is prepared for a long time, and modern producers need instant profit. Therefore, instead of natural fermentation, special artificial additives are used: hydrochloric or sulfuric acid, alkali. The resulting product is dangerous to human health.
2. Soy is the first genetically modified crop. “Improved” soybean does not get sick, brings 2 times more yield, is stored for 3-5 years, not succumbing to spoilage. There are well-known manufacturers for whom these advantages outweigh hypothetical disadvantages, and despite the lack of accurate information about the safety of raw materials, they use GMO beans in the recipe.
3. The product contains an excess of salt. Therefore, the sauce is not recommended for people with hypertension and kidney disease. Frequent use of seasoning can cause the development of these problems, even in a healthy person.
4. Allergic reactions to soy are possible in adults, but more often these manifestations worry children under 3 years old. It is undesirable to give sauces and seasonings to children also because these additives violate the perception of taste and interfere with the formation of proper eating behavior.
5. During pregnancy, this product should be avoided, as it exhibits a tonic effect and can cause miscarriage in the early stages.

How to choose?

When choosing a bottle of soy sauce in a store, carefully look at the following things:

Brand, company name. As far as the company is known. Whether the products of this brand are found in other stores, is in demand. Famous manufacturers will not save on quality, as they rely on a long-term presence in the market.

Only look at the sauce in glass bottles. Plastic containers will turn even the original product into something with a changed taste and smell. In the “composition” section, only soy, wheat, sugar, vinegar and salt should appear on the label. Sometimes the manufacturer adds garlic. Soy sauce does not need additional preservatives: it is stored for up to 10 years without loss of organoleptic and beneficial properties.

Look through the bottle to the light: there should be no turbidity in the liquid. Color - from light brown to dark brown. The darker the color, the thicker and richer the product. Light will suit any salad or appetizer recipe; use dark one carefully so as not to spoil the taste of the dish.

The original product contains natural ingredients and no synthetic fillers. The presence of flavor enhancers and preservatives, of course, cannot be determined, but all of them should be listed on the label. There is a risk that the purchased sauce will have nothing to do with the label. But this is more an exception to the rule than an ordinary situation.

On the shelves of Russian stores

On the Russian shelves there are not so many options for choosing a good sauce. The leader among gourmets is the Dutch company Kikkoman, which prepares seasoning according to old proven recipes, without the addition of water and flavor enhancers. The most expensive of the options presented.

Next in quality is the popular Heinz sauce. It is tinted with natural caramel, has the desired taste and aroma, while it does not cost fantastic money.

Blue Dragon from the UK is praised for its rich taste, but with a synthetic acidity regulator. How to relate to this - everyone decides for himself.

The Thai version of Maxchup has a sharp note and is not recommended for people with digestive problems.

So, we highlight 3 main causes of problems with the use of soy sauce: dubious origin (production with impaired technology), excessive enthusiasm for the product, use by people allergic to soy or wheat. In other cases, this salt substitute can be added to your favorite dishes, enjoying the taste, aroma and benefits.

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