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?
Pick your recipe
Soy Sauce History
According to rumors, soy sauce became known as seasoning a long time ago, even in the days of Ancient China, when a group of monks took the strictest fast and refused all milk, flour and, of course, salty. And over time, the sauce reached upscale culinary experts, which now allows us to consider it the “king” of some dishes.
Prepare the "king" as follows. Soybeans are taken, evaporated, mixed with wheat grains and poured with salted water. Moldy mushrooms are added, then this whole mixture is hermetically sealed and infused for 2-3 years.
Cons of soy sauce:
- Nowadays, soy sauce is made by hydrolysis, and in its process substances can be formed that stimulate the growth of cancer cells. This is a fact, although cases of detection of a high concentration of such substances are quite rare.
- Frequent use leads to hypertension, that is, increased pressure.
- Thyroid pathology may occur.
- 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 contained in meat.
- Ideally replaces salt and other seasonings, so it will be ideal for patients with diabetes or obesity.
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 any benefit at all. It is best to choose glass containers in which you can appreciate the color of the product. It should be slightly brownish, light. The consistency should not be too viscous, but the sauce should not quickly slide down the walls of the bottle.
The composition should not appear emulsifiers, yeast and sugar. They speed up the fermentation process and extend the shelf life of the sauce, but seriously hit on its quality.
Even the most wonderful product can be spoiled by an unscrupulous manufacturer, so you should be careful even with banal soy sauce.