Soy sauce has firmly entered the modern life of mankind, and it is already impossible to imagine many dishes without it. What is it and is there any benefit from it?
The history of soy sauce
According to rumors, soy sauce became known as a seasoning for a long time, back in the days of ancient China, when a group of monks took the strictest fast and refused all dairy, flour and, of course, salty. And over time, the sauce reached high-class chefs, which now allows us to consider it the "king" of some dishes.
Prepare the "king" as follows. Soy beans are taken, evaporated, mixed with wheat grains and filled with salted water. Moldy mushrooms are added, then all this mixture is hermetically closed and infused for 2-3 years.
Cons of soy sauce:
- Nowadays, soy sauce is made by hydrolysis, and in its process substances that stimulate the growth of cancer cells can be formed. This is a fact, although cases of detection of high concentrations of such substances are quite rare.
- Frequent use leads to hypertension, i.e. high blood pressure.
- Pathology of the thyroid gland may appear.
- Soy sauce is not recommended for pregnant women; its use can adversely affect the development of the baby's brain.
Pros:
- The sauce contains a sufficient amount of vitamins and amino acids.
- In its nutritional value, it is not inferior to the proteins found in meat.
- Ideal as a substitute for salt and other condiments, making it ideal for diabetics or obese patients.
Choosing the right sauce
In order not to lose all the useful functions of soy sauce on the way from the store to the house, you need to choose it wisely, otherwise it will not be able to bring absolutely any benefit. It is best to choose a glass container in which you can appreciate the color of the product. It should be light brownish. The consistency should not be too viscous, but the sauce should not quickly roll down the sides of the bottle.
The composition should not include emulsifiers, yeast and sugar. They speed up the fermentation process and extend the shelf life of the sauce, but seriously compromise its quality.
Even the most wonderful product can be spoiled by an unscrupulous manufacturer, so you should be careful even with banal soy sauce.
