Soy Sauce - Harms And Health Benefits

Soy sauce is made from fermented soy and wheat, originates from China and has been used in cooking for more than 1,000 years. Today it is one of the most famous soy products in the world and one of the most common sauces in the world. Depending on the method of production and the different quantities of soy, wheat and fermentation product, the composition and nutritional value of the product change.

Naturally prepared soy sauce has no additional products other than soy, salt, wheat and water. It is prepared by soaking soy in water and baking and grinding the wheat. Then the two products are mixed and cultivated mold is added, which is left to develop for 2-3 days. Then salt and water are added and from there the mixture ferments for 5 to 8 months, but it is possible for this process to last longer.

During fermentation, enzymes from the bacterium act as proteins on soybeans and wheat, gradually breaking them down into amino acids. Starch is converted into simple sugars, then into fermented lactic acid and alcohol.

After the maturation process is complete, the mixture is spread on a cloth and pressed to release the liquid.

Then it is pasteurized and bottled.

Nutritional value

The data given are for naturally fermented soy sauce and not for mass production, in which different components have been added and the method of processing is radically different.

15 milliliters (1 tablespoon) of natural soy sauce contains:

• 8 calories
• 1 gram of carbohydrates
• 0 grams of fat
• 1 gram of protein
• 902 milligrams of sodium

As you can see, soy sauce is rich in salt, and this amount contains about 38% of the recommended daily intake. Although soy sauce is high in protein and carbohydrates, it is not a source of important nutrients.

During production, it forms various substances (over 300) that have a positive or negative effect on the body. It is important to note that this product in any case remains a supplement and not a major source of health benefits.

Health benefits

Soy sauce is rich in micro- and macroelements, vitamins and amino acids. Some substances of the product help in the fight against premature aging of the body and to some extent prevent the development of cancer.

Consumption of soy sauce improves microcirculation in peripheral tissue, strengthens blood vessel walls and is a prophylaxis against cardiovascular disease. According to some sources, this sauce prevents the appearance of neurodegenerative diseases (for example, Parkinson's disease) and has a beneficial effect on mental activity.

Some studies show that it can have a positive effect on some allergies.

Soy sauce broth leads to increased secretion of gastric juice, which aids digestion.

Fermentation naturally creates probiotics, which, as you know, take care of intestinal health, especially dark soy sauce and contains many antioxidants. Thanks to them, soy sauce can boost immunity.

Blood pressure can only be affected with certain types of soy sauce with a reduced amount of salt.

However, research is not enough to say for sure that soy sauce has many health benefits.

Harm and contraindications of soy sauce

Urolithiasis (kidney stones) and hypertension may occur if the product is abused. Soy sauce made from low-quality soy may contain salts of heavy metals, toxic substances and analogs of sex hormones - phytoestrogens, which lead to a decrease in human reproductive function (sometimes infertility).

You should also remember that the main ingredient in the sauce is sodium. It is true that sodium is an important element in the functioning of the human body, but its excessive use raises blood pressure and can lead to heart disease and more severe as stomach cancer. If you want to be relaxed and love the taste of the sauce, just choose one that has less salt added, or just when you add soy sauce to your dish, don't add extra salt.

It is best to use high-quality naturally prepared soy sauce, as in mass production various substances are added, far less useful than those formed in a natural fermentation. Remember that soy sauce is an addition to some dishes, but it is not a food to consume at every meal.