Soy sauces, which came to us from Southeast Asia, are happy to purchase and add to various dishes. Many soy sauces have a prohibitive dose of chlorpropanol, a carcinogen. It is generally believed that this healthy and tasty seasoning should be present in the diet of people who are trying to lose weight. Of course, they don’t argue about tastes, but an important question is the benefits of soy sauce.
Soy sauce: benefits and harms - obvious and non-obvious indicators
You can start with the most obvious - soy sauce can be a great alternative to salt. However, everything is good in moderation, if you use it very much, then you can achieve a banal deposition of salts. Let's continue. From the school biology course, we know that all plants have certain protective mechanisms that are designed to prevent animals from eating them with such an appetite. Soy in this case is also no exception. Endocrinologists believe that it produces substances that control the birth rate of the species that eats it. It produces phytoestrogens that interact with mammalian hormones. Soy sauce, the benefits and harms of which are heatedly debated by everyone, contains the same substances as soy, which limit the birth rate of eaters of soy and products from it.
In Europe, about 10 years ago, a scandal broke out, at the center of which was soy sauce, the benefits and harms of which have not yet been clarified to the end, which contain an unacceptable amount of chloropropanol. These substances are the strongest carcinogens that can cause cancer. This substance is obtained as a result of acid hydrolysis, used to reduce the cost and speed up the production process.
Soy sauce, the harm of which modern scientists associate exclusively with the method of production, is a product necessary for consumption. But in this case we are talking exclusively about the right and real sauce. For its production, soybeans are evaporated, after which they are mixed with roasted wheat grains, and then salted and poured with water. The resulting mass should stand in the sun and ferment in special containers. It will take at least a year for this product to reach the desired condition. In addition to these components, this product may contain garlic, dill extract, designed for a variety of flavors. Of course, such combinations of products are not only tasty, but also useful, and therefore it is clear why Europeans loved this food so much. Next, we come to the classic market laws: high demand stimulates increased inventiveness of manufacturers. But the desire to get an early profit is usually accompanied by damage to quality. There is only one harmless way to speed up the fermentation process by 12 times - to add special microorganisms to the mass. There are only two types of such microorganisms, and all the rest can contribute to the appearance of carcinogens.
There is a very simple way to prepare soy sauce: beans are boiled in hydrochloric or sulfuric acid, and then they are quenched with alkali. This requires very little time, and in a month of operation all markets can be inundated with cheap goods. Most products of this category on the market are prepared in this way. It is much easier to dilute soybean concentrate with water, and then bottle it. In this case, soy sauce, the benefits and harms of which are a big question, is just as cheap, but not dangerous.
In connection with all this, a completely logical question may arise: to refuse soy sauce and switch to our usual food? It is not necessary to read the product label carefully enough, it should indicate that the product is prepared in a natural way. The color of the natural sauce should be light brown, sometimes produced in violation of the technology color sometimes reaches black.