The article will tell you about how useful and how harmful natural soy sauce and its analogues are.
Soy sauce - a popular culinary additive, which has long been not associated only with Asian cuisine. Almost every modern mistress at least once used soy sauce for cooking marinades, first and second dishes, dressings in salads and other sauces. Pick up an analogue of the taste qualities of soy sauce is almost impossible.
For the first time soy sauce appeared in Asian cuisine( China, Japan, India) and only in the 17th century did Europe learn about it. At its core, soy sauce is a product of fermentation, which occurs as a result of fermentation of soybeans. This happens with the participation of a special fungus - aspergillus. The result is a liquid of a sufficiently dark color and with a characteristic mushroom flavor.
IMPORTANT: In modern cooking, there are several types of soy sauces and each is distinguished by its cooking process. The most important quality that sauce should have is naturalness, which means that no chemistry is welcome in it.
Soy sauce has one advantage over other refills 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 pluses, it should also be noted that the sauce is low in calories, because this is only 50 kcal per 100 ml of sauce. In natural sauce( obtained non-chemically) 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 much salt. Soy sauce becomes dressing and seasoning to various dishes of in small quantities, and in large quantities this sauce simply does not eat. And it's also worth remembering that excessive use of soy sauce still can harm your health.
When choosing this product on the store shelf, carefully study the label and composition. The fact is that cheap fakes of soy sauce at the moment is very much. These "sauces" are made from salt, preservatives, flavoring and flavoring. Natural sauce is always produced in small portions and only in glass bottles. The natural sauce is always clear and will not have any sediment on the bottom.
IMPORTANT: As a part of the natural healthy sauce, there will never be any type "E" additives, vinegar, yeast, sugar and other preservatives, but only soy and salt. Another secret to determine the quality of the sauce is a rich protein content( not less than 5-6 g).The natural sauce in the price will be much higher than its artificial counterpart.
As already mentioned, soy sauce in moderate amounts can bring great benefits to humans. The reason for this is the rich composition of many trace elements. Natural soy sauce has nothing but fermented soy, water and salt. Therefore, the chemical composition of the product will be very similar to that of soy.
|The name of the microelement in the soy sauce||The use of the substance for the body|
|Participates in all metabolic processes of the body: protein, lipid, water-alkaline|
|Helps to synthesize in the body all substances: vitamins, amino acids, fatty acids|
|Vitamin B5||Helps body cells to generate energy|
|Vitamin B6||Helps to break down amino acids|
|In other words, "folic acid" is a fighter for the health of reproductive organsand 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 the water-salt exchange|
|Potassium||Regulates the amount of fluid in the tissues|
|Phosphorus||Nourishes the bony system, strengthens it|
|Calcium||Supports bone and teeth health|
|Magnesium||Participates in metabolic processes, helps absorbother substances|
|Iron||Increases hemoglobin in the blood|
|Selenium||Improves the condition of hair, nails and skin|
|Zinc||Necessary for the health of reproductive organsin men and women|
|Copper||Regulates the work of the gastrointestinal tract, improves blood quality, as well as the work of the nervous system|
|Amino acids||Supports the human body to young and healthy|
Soy sauce is rich in antioxidants, which have a positive effect on the whole body, prolonging its youth and strengthening health. Another property of antioxidants is to "slow down" the aging of cells and fight against oncology. Therefore, you can safely say that using soy sauce, you will have a comprehensive impact on your body: headaches will go away, the pressure will normalize, eliminate insomnia, weaken the spasms of the muscles, weaken the swelling and relieve fatigue after physical exhaustion.
INTERESTING: It is important to note the presence of phytoestrogens , substances extremely useful for women, especially those experiencing hormonal bursts: menopause, PMS, disorders.
In soy sauce contains a large amount of vegetable protein( as much as approximately contained in meat).This is good for those who are allergic to protein of animal origin or to people who adhere to vegetarian food. However, this applies only to the sauce that is not manufactured chemically. Artificial soy sauce does not benefit, but only gives flavor and harm.
On the other hand, in soy sauce( as in soybeans) are 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 "male health".However, this is true when a person uses it in excessive quantities.
IMPORTANT: Excessive use of soy sauce analogues is harmful because they contain a lot of salt, which violates water-salt metabolism in the body, provokes the appearance of puffiness in the limbs and an increased sense of hunger during the day.
Pregnancy is a special position of a woman when she should be very careful and considerate of her health. Very often the body of a woman in the situation suffers from water-salt metabolism disorders and this is because the use of salt "slows down" the yield of liquid and that accumulates in soft tissues.
It is quite possible to completely replace salt during pregnancy with soy sauce, which also has pleasant taste qualities 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.
Choose the sauce with special attention, carefully examining the label. On the jar, look for the inscription "fermentation product" or "product of aging".Soy sauce analogues can not be consumed during pregnancy, they can provoke disorders of the digestive tract, metabolism, cause poisoning and lead to puffiness.
IMPORTANT: Natural sauce is useful in pregnancy as it can saturate the body with essential vitamins and minerals, as well as antioxidants.
Just like 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, it is not necessary to do this in excessive amounts, so as not to cause an allergic reaction in the baby, but in large quantities, soy sauce is not eaten.
During lactation, you can prepare dressings for salads from soy sauce, as well as add it in the first and second dishes. Several st.l.sauce - the permissible rate of the product per day, only if it is natural, without preservatives and chemical impurities.
IMPORTANT: Please note that natural soy sauce can not have any flavor: mushrooms, shrimp, garlic and so on.
Soy is often present in children's food and from an early age( in some dairy mixtures) and therefore the question of whether it is possible to give soy sauce to a child is very relevant. The fact is that this sauce is rich in protein and useful trace elements and therefore it can be given to children with 1.5-2, but in small portions.
IMPORTANT: Soy sauce may well replace the young child with salt, which is harmful to the "young" body. But we are talking only about natural sauce, and not that which has chemical additives.
Pancreatitis is an inflammation of the pancreas. This disease requires a person to strictly follow the diet, so as not to experience unpleasant sensations and not to achieve complications. Dietitians around the world assure that this product should completely replace salt and mayonnaise. Nevertheless, with pancreatitis pay attention to such nuances:
IMPORTANT: Use soy sauce in the presence of acute pancreatitis categorically not. It is also necessary to exclude sauce during exacerbation of the disease. There is food with soy sauce only when the disease is in remission. If you feel nausea, stomach pain and other unpleasant symptoms, eliminate the use of this product.
If you consume soy sauce in small portions and always carry it well, you can add it to food in small quantities. Every time you use sauce, reduce the amount of salt added or exclude altogether.
The modern person necessarily knows that the use of salt harms to health. Therefore, many very often replace this ingredient with soy sauce, which, in addition to all the pleasant taste qualities, also has a salty taste. Sauce is a product of fermentation of soybeans in salt water.
IMPORTANT: This is why sauce is often used as a "useful" salt change. The peculiarity of it is that it emphasizes the taste of any dish and a person simply does not feel the need to season food in addition.
Answering this question, it should be noted that salt is a harmful product, since it contains a minimum amount of minerals and often a modern product( for example, Extra salt) has no trace elements at all. In turn, soy sauce has a rich chemical composition: proteins, fats, carbohydrates, vitamins, minerals and amino acids. That's why replacing sauce with salt is much more beneficial for the health of any person, if it is just about natural sauce.
The allergy to soy sauce may be because beans often provoke a negative reaction in people extremely sensitive to this ingredient. To use soy sauce follows small portions, 1-2 tablespoons.per day for an adult will be enough. In case of unpleasant sensations, soy sauce should be discarded:
For weight loss, soy sauce is useful in helping to regulate the metabolic processes of the body. Amino acids and minerals in the composition of 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 consuming it, you will render your body more useful than if you ate salt. The sauce will not help the soft tissues of the body "hold water"( as happens with salt) and provoke puffiness.
IMPORTANT: Soy sauce is an important ingredient for making dressings in dietary salads. So you can completely abandon the mayonnaise and lose weight "right", avoiding harmful food.
The answer to this question should be given, focusing on how responsibly you feel about adherence to the diet regime and menu. To add food during the buckwheat diet can be, but very little and only when you can not do without it. In this case, soy sauce can become an excellent substitute for salt.
Natural soy sauce should not contain more than 50 kcal per 100 grams of product( plus or minus 2 kcal).While analogues of soy sauce may contain up to 250 kcal per 100 grams. The reason for this is the rich sugar content.
For preparing different dishes and salads, if you do not want to use soy sauce on your preferences, you can replace it with:
Gluten - a substance contained in wheat grains and therefore a sauce containing gluten, can be called an analogue of a real natural product. In addition, gluten is a strong allergen and therefore it should be avoided by people with increased sensitivity of the organism to allergens-pathogens.
IMPORTANT: Read the label carefully on a bottle of soy sauce, examining its composition. Natural, and most importantly - a useful sauce will not contain additional chemicals and preservatives, as well as flavor enhancers.
Soy sauce prepared at home, of course, is different from what can be purchased at the store. Nevertheless, so you will be sure that you are using a healthy sauce without preservatives and food "chemical" additives.
You will need:
To use soy sauce in excessive amounts is harmful to health. This product can contribute to poisoning: cause pain and spasms in the digestive tract, nausea and vomiting, fever and even dehydration due to the salt content of the sauce.
Soy sauce is a product of long-term storage and therefore keep it on the shelf in the refrigerator can be up to several years. Each manufacturer, natural sauce or its analogue, necessarily indicates the time frame in which to use the product after opening.
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