Soy sauce is good and bad

Soy sauces, which came to us from Southeast Asia, with pleasure they buy and add to various dishes. In many soy sauces there is a prohibitive dose of chloropropanol - a carcinogen. It is generally believed that this useful and tasty seasoning should be present in the diet of people who are trying to get rid of excess weight. Of course, the tastes do not argue, but the important question is the use of soy sauce.

Soy sauce: benefit and harm are obvious and unobvious

You can start with the most obvious - soy sauce can be an excellent alternative to salt. However, everything is good in moderation, if you use a lot of it, 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 appetite. Soy in this case, too, is no exception. Endocrinologists believe that it produces substances that control the birth rate of the species that eats it. It produces phytoestrogens, which interact with the hormones of mammals. Soy sauce, the benefits and harm of which are vigorously discussed by all, contains the same substances as soy, limiting the birth rate of soybean eaters and products from it.

In Europe, about 10 years ago, a scandal broke out, at the center of which was soy sauce, the benefit and harm of which has not yet been clarified to the end, which contains 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 accelerate the production process.

Soy sauce, the harm of which modern scientists associate solely with the mode of production, is a product necessary for consumption. But the speech in this case is only about the right and real sauce. For its production, soybean is evaporated, after which they are mixed with roasted wheat grains, and then they are poured 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 required condition. In addition to these ingredients, this product may contain an extract of garlic, dill, intended for a variety of flavors. Of course, such combinations of products are not just tasty, but also useful, in this connection it is understandable why Europeans so fond of such food. Further we come to classical market laws: high demand stimulates the increased ingenuity of producers. But the desire to get a quick profit is usually accompanied by a loss of quality. There is only one harmless way to accelerate the fermentation process 12 times - add to the mass of special microorganisms. There are only two kinds of such microorganisms, and all the others can contribute to the appearance of carcinogens.

There is a very simple way to prepare soy sauce: beans are cooked in hydrochloric or sulfuric acid, and then they are quenched with alkali. To do this, very little time is needed, and for a month of work all markets can be flooded with cheap goods. Most products of this category in the market are prepared in this way. It is much easier to dilute soybean concentrate with water, and then pour into bottles. In this case, soy sauce, the benefit and harm of which, under a big question, turns out to be just as cheap, but not dangerous.

In connection with all this, a quite natural question may arise: to abandon soy sauce and switch to the usual food for us? It is not necessary to read the label of the product carefully enough, it should be indicated on it that the product is prepared naturally. The color of the natural sauce should be light brown, the color produced with a violation of technology sometimes comes to black.