Monks in ancient China replaced dairy products and meat with soy for religious reasons. As a result, vegetarian cheese(from soy milk) And soy sauce. The exact date of its appearance cannot be indicated, but soon the Japanese borrowed the cooking method. In almost all dishes Japanese cuisine This product is present, adding piquancy and sophistication to culinary recipes.
A product of Asian cuisine, it has a transparent composition and dark brown color, a characteristic smell and taste. Due to its high nutritional and taste qualities, it received the name “king” in Japanese cuisine. Used for marinating seafood, meat, and fish. 
Add to second and first courses. Used for fish, mushroom, shrimp, and meat seasonings. They replace salt, seasonings, mayonnaise, and butter.
What is the product made from?
The manufacturing technology has been unchanged for several centuries and consists of the fermentation process of evaporated beans, fried wheat and salt in the sun. The process takes about a year.
The resulting mass is filtered, bottled and stored for two years. Modern technologies Aspergillius bacteria are added to the fermentation process, accelerating fermentation up to one month.
Did you know? Real soy sauce contains only three products - wheat, salt, and soy.
If there is yeast, vinegar, sugar, and other ingredients, then such a product can no longer be natural.
The composition of the sauce is extremely simple - it is water, alimentary fiber, ash. There is practically no fat. But soy seasoning is enriched with minerals, vitamins, and amino acids. Among the essential amino acids, we list histidine. 
The list of non-essential amino acids includes aspartic acid, alanine, glycine, glutamic acid (a natural flavor enhancer), proline, serine, tyrosine, cysteine. All amino acids help maintain youth and health of the body.
The advantages of the product include a low content of saturated fats, no cholesterol, a significant amount of B3, a high content of. The disadvantages are the presence of a very significant dose (more than 200% daily norm).
Vitamins
The composition especially stands out. These are - B2, B3, B6, B9. High content of vitamin PP. Vitamins are directly involved in metabolic processes, in the synthesis of substances, in energy production, in the fight for the health of the reproductive organs and good mood.
Minerals are represented by many macro- and microelements. Macroelements: potassium, magnesium, sodium,. Microelements: iron, manganese, . Minerals guide the work nervous system, water-salt metabolism, increase hemoglobin, improve the quality of teeth, hair, nails, skin, and strengthen the skeletal system. 
Calorie content
Nutritional value lies in the content of a large number of elements of the periodic table, the absence of fats, delicious taste qualities ah and the ability to enhance the taste characteristics of other products.
Composition of BJU
The amount of proteins is 7%, and carbohydrates in the product are 8.1%. No fat. The product is low-calorie. Rich in vital elements.
Is there any benefit
Without a doubt, the benefits are great. First of all, we note the presence of a significant amount of vitamins, amino acids, and minerals. It is a preventative against the occurrence of cancer cells, reducing the number of free radicals. Replaces meat in vegetarian menus, since the presence of proteins is close to meat products.
Allows you to avoid salt thanks to the abundance of glutamines. It has the ability to delay the aging process and improves hemodynamics.
Due to the large number of useful elements, this product improves blood circulation. But if you consume too much soy products(proven by Harvard scientists) the characteristics and concentration (accumulation) of sperm in men is reduced. 
This feature is associated with the presence of female hormones in the composition of soybeans and products made from it. Therefore, moderation in consumption should be observed.
For women
The positive effect of the sauce is based on the isoflavones it contains, the structure of which is close to the structure of female estrogen. It is this quality that improves the general condition of the fair sex and normalizes their hormonal levels.
- those suffering from allergies to animal proteins;
- having disturbances in the functioning of the cardiovascular system (atherosclerosis, coronary disease, myocardial infarction, hypertension);
- overweight;
- having chronic constipation and cholecystitis;
- with pathology of the musculoskeletal system (arthritis, arthrosis);
- for diabetics.
Important! Doctors advise patients with hypertension to remove salt from their diet, replacing it with soy sauce.
For children
Children under three years of age should not consume soy products, as there is a high risk of allergic reactions and disturbances in the functioning of the endocrine system (thyroid gland).
But the presence of soy in baby food justified in case of intolerance to dairy components, with a lack of enzymes for the breakdown of lactose, galactose in children (hereditary diseases). Sometimes this is the only method of normal physical and mental formation of the baby.
Pregnant
Pregnant women are advised to stop using it due to the negative effects on the fetal brain and the threat of miscarriage.
Nursing mothers need to significantly limit the use of this seasoning due to the negative effects on the baby through mother's milk. 
Possible harm and contraindications
Harm from soy sauce is possible if you use it too often and in large quantities (one or two tablespoons per day is enough for an adult). For men, it is fraught with changes in the functions of the genital area.
Important! Contraindicated for those allergic to legumes. Antioxidants contained in the sauce can also cause allergies.
If you experience nausea, abdominal pain, fatigue, or swelling, it is better to consult a doctor and stop taking soy seasoning.
It is better not to use this product in the diet of children under three years of age. Pregnant and breastfeeding women are also at risk.
In the modern world, the choice of sauce is complicated by the variety of brands and types. Truly natural and healthy will definitely be packaged in glass containers, contains only soy, wheat, salt (the presence of protein is about 7%) and is produced by fermentation without yeast, vinegar and other chemical additives.
It is expensive, but it also brings great benefits correct use. Natural soy product does not spoil long time and can be stored for up to two years, preferably in the refrigerator and in glass packaging. The shelf life of other analogues is indicated on the label. 
Soy sauce for weight loss
Use soy sauce as one of the remedies in the fight against excess weight. After all, it regulates metabolic processes, accelerates metabolism due to amino acids and minerals, removes toxins, and promotes the absorption of necessary substances. By replacing salt with soy seasoning, you speed up the removal of excess water and prevent swelling.
Did you know? Distinctive feature natural soy product is the ability to emphasize and increase the taste of any dish, which makes it necessary to abandon additional seasonings (based on the properties of glutamic acid).
Cosmetic properties
The use of the sauce is not limited to food. The presence of vitamins, amino acids, and minerals makes it useful for cosmetic purposes.
Hair mask recipes
- Recipe 1. Whisk with two teaspoons of soy sauce (only real) and (any). Soak with the resulting mixture for an hour. Rinse with water at room temperature, then wash with shampoo. Do it twice a week for a month.
- Recipe 2. Mix two tablespoons of soy sauce with a glass of water. Apply to clean, damp hair for ten minutes. Wash off warm water. Use as needed to improve the appearance of hair and add a light brown tint.
Face masks often use not soy sauce, but soy itself. Here are some of the simplest ones.
- Recipe 1. Pour boiling water over chopped soybeans. Add a couple of drops (or), yolk fresh egg. Stir, apply for 15 minutes, rinse. Apply any moisturizer.
- Recipe 2. Pour 100 g of ground soybeans with boiling milk (100 ml). Let stand for 20 minutes. Add three drops of rosemary oil. Beat. Apply for 15-20 minutes. Rinse off. Use when acne and skin inflammation.
How to make soy sauce more original: step-by-step recipe with photos
Often soy seasoning is mixed with other ingredients to obtain its original recipe. Here's one of them.
Grocery list
Product list includes:
- soy sauce - 90 ml;
- honey - 40 g;
- garlic - 3 cloves;
- tomato paste - 40 g;
- - 25 ml.;
- black pepper, seasoning for chicken (to taste, optional).
Action List
- Mix squeezed garlic with lemon pulp.
- Strain.
- Add to soy sauce tomato paste and honey
- Dilute with garlic-lemon juice.
- Sprinkle with black pepper. Add seasoning (optional).
- Mix well. Use to marinate chicken. Withstand. Bake or fry.
The oldest product of mankind - soy sauce is still popular. Remains an indispensable seasoning due to its high taste and useful composition. But beware of counterfeiting, it will not bring any benefit, and more often than not only harm.
The article will tell you about the benefits and harms of natural soy sauce and its analogues.
Soy sauce is a popular culinary additive that has long been no longer associated only with Asian cuisine. Almost every modern housewife has used soy sauce at least once to prepare marinades, first and second courses, salad dressings and other sauces. It is almost impossible to find an analogue to the taste of soy sauce.
Soy sauce first appeared in Asian cuisine (China, Japan, India) and only in the 17th century did Europe learn about it. At its core, soy sauce is a fermentation product that occurs as a result of fermentation soybeans. This happens with the participation of a special fungus – aspergillus. The result is a liquid that is quite dark in color and has a characteristic mushroom aroma.
IMPORTANT: In modern cooking, there are several types of soy sauces and each has its own preparation process. The most important quality that a sauce should have is naturalness, which means that no chemistry is welcome in it.
Soy sauce has one advantage over other dressings and sauces - glutamic acid content. This is a natural component that can enhance and emphasize the taste of dishes: meat, fish, vegetables. In addition to all the advantages, it is also worth noting the low calorie content of the sauce, because this is all 50 kcal per 100 ml of sauce. Natural sauce (not obtained chemically) contains a large number of monosaccharides and polysaccharides, as well as other trace elements.
Soy sauce is allowed to be consumed by those who adhere to proper nutrition and doesn't want to eat a lot of salt. Soy sauce becomes dressing and seasoning for various dishes in small quantities, and in large quantities This sauce is simply not eaten. And it’s also worth remembering that excessive consumption of soy sauce can still be harmful to your health.
When choosing this product on a store shelf, carefully study the label and composition. The fact is that There are a lot of cheap soy sauce fakes at the moment. Such “sauces” are made from salt, preservatives, flavorings and aromas. Natural sauce is always produced in small portions and only in glass bottles. Natural sauce is always transparent and will not have any sediment at the bottom.
Soy sauce is a product of soybean fermentationIMPORTANT: Natural healthy sauce will never contain “E” additives, vinegar, yeast, sugar and other preservatives, but should only contain soy and salt. Another secret to determining the quality of the sauce is its rich protein content (at least 5-6 g). Natural sauce will be much higher in price than its artificial counterpart.
Composition of real soy sauce: description, ingredients
As already mentioned, soy sauce in moderation can provide great benefits to a person. The reason for this is the rich composition of many microelements. natural soy sauce has nothing but fermented soybeans, water and salt. Hence, chemical composition The product will be very similar to that of soybeans.
| Name of trace element in soy sauce | Benefits of the substance for the body |
|
Vitamin B1 |
Participates in all metabolic processes of the body: protein, lipid, water-alkaline |
|
Vitamin B2 |
Helps synthesize all substances in the body: vitamins, amino acids, fatty acids |
| Vitamin B5 | Helps body cells produce energy |
| Vitamin B6 | Helps break down amino acids |
|
Vitamin B9 |
In other words, “folic acid” is a fighter for the health of the reproductive organs and good mood. |
| Vitamin PP | In other words, “nicotinic acid” is involved in the body’s metabolic processes, carbon and protein metabolism. |
| Kholin | Regulates the functioning of the nervous system |
| Sodium | Regulates water-salt metabolism |
| Potassium | Regulates the amount of fluid in tissues |
| Phosphorus | Nourishes the skeletal system and strengthens it |
| Calcium | Supports healthy bones and teeth |
| Magnesium | Participates in metabolic processes, helps other substances be absorbed |
| Iron | Increases hemoglobin in the blood |
| Selenium | Improves the condition of hair, nails and skin |
| Zinc | Essential for the health of the reproductive organs of men and women |
| Copper | Regulates the functioning of the gastrointestinal tract, improves blood quality, as well as the functioning of the nervous system |
| Amino acids | Keeps the human body young and healthy |
What is soy sauce made of? Soy sauce: benefits and harms for men and women
Soy sauce is rich in antioxidants, which have a positive effect on the entire body, prolonging its youth and improving health. Another property of antioxidants is to “slow down” cell aging and fight cancer. Therefore, we can safely say that by consuming soy sauce, you will have a comprehensive effect on your body: headaches will go away, blood pressure will normalize, eliminate insomnia, ease muscle spasms, reduce swelling and relieve fatigue after physical exhaustion.
INTERESTING: It is important to note the presence phytoestrogens, substances extremely useful for women, especially those experiencing hormonal surges: menopause, PMS, disorders.
Soy sauce contains a large amount of vegetable protein (about the same as that found in meat). This is good for those who are allergic to animal protein or for people following a vegetarian diet. However, this only applies to sauce that is not made chemically. Artificial soy sauce does not bring any benefit, but only gives taste sensations and harm.
On the other hand, soy sauce (like soybeans) contains substances such as isoflavones. They are known to negatively affect the quality and quantity of sperm in men. Therefore, to some extent, it can be said that soy sauce is harmful to " men's health" However, this is true when a person uses it in excessive quantities.
IMPORTANT: Excessive consumption of soy sauce analogues is harmful because they contain a lot of salt, which disrupts water-salt metabolism in the body, provokes swelling in the extremities and an increased feeling of hunger during the day.
Does soy sauce benefit or harm the body?
Pregnancy is a special situation for a woman, when she should be very careful and careful about her health. Very often, a pregnant woman’s body suffers from disturbances in water-salt metabolism, and this happens because the use of salt “inhibits” the release of fluid and it accumulates in the soft tissues.
It is quite possible to completely replace salt during pregnancy with soy sauce, which also has a pleasant taste and saltiness. Of course, we are talking only about a natural product without preservatives and chemicals. Natural soy sauce may well become a “healthy dressing” for salads and a seasoning for meat and other dishes.
You should choose the sauce with special attention, carefully studying the label. On the jar, look for the inscription “fermentation product” or “aging product.” Analogues of soy sauce should not be consumed during pregnancy, they can provoke disorders of the gastrointestinal tract, metabolism, cause poisoning and lead to swelling.
IMPORTANT: Natural sauce is also useful during pregnancy because it can saturate a woman’s body essential vitamins and minerals, as well as antioxidants.
Is it possible to eat soy sauce during pregnancy? Can I eat soy sauce while breastfeeding?
Just as during pregnancy, during breastfeeding a woman can use soy sauce and not fear for her health, only if it is a natural product. Of course, you shouldn’t do this in excessive quantities so as not to cause an allergic reaction in your baby, but soy sauce is not eaten in large quantities.
During lactation, you can prepare salad dressings from soy sauce, as well as add it to first and second courses. A few tbsp. sauce is the permissible amount of product per day, only on the condition that it is natural, without preservatives and chemical impurities.
Can I eat soy sauce while breastfeeding?IMPORTANT: Please note that natural soy sauce cannot have any flavor impurities: mushrooms, shrimp, garlic, and so on.
Soy sauce for children: at what age can it be given?
Soy is often present in baby food from an early age (in some infant formulas) and therefore the question of whether soy sauce can be given to a child is very relevant. The fact is that this sauce is rich in protein and useful microelements and therefore it can be given to children aged 1.5-2, but in small portions.
IMPORTANT: Soy sauce can easily replace small child salt, which is harmful to the “young” body. But we are talking only about natural sauce, and not one that has chemical additives.
Is it possible to give soy sauce to a child and at what age is giving soy sauce harmful to the baby’s health? Is it possible to eat soy sauce if you have pancreatitis?
Pancreatitis is inflammation of the pancreas. This disease requires a person to strictly adhere to nutritional diets in order not to experience discomfort and not cause complications. Nutritionists around the world assure that this product should completely replace salt and mayonnaise. However, with pancreatitis, pay attention to the following nuances:
- The sauce is enough salty and sour and salty. It is this quality that directly affects the gland, enhancing its work and stimulating it. The pancreas begins to secrete secretions, which is not very good, because excessive consumption of sauce will provoke poor health.
- It is not natural soy sauce that can harm your health, but a “chemical analogue”, since it may contain vinegar and hot spices that are harmful for pancreatitis. These ingredients are capable irritate the gastrointestinal mucosa and aggravate the patient’s condition by intensifying the inflammatory process.
- Salts, preservatives, dyes and carcinogenic substances, which are abundant in soy sauce analogues, can have an extremely negative impact on the health of a person suffering from pancreatitis. This product should be avoided.
IMPORTANT: You should absolutely not consume soy sauce if you have acute pancreatitis. You should also exclude the sauce if the disease worsens. You can eat food with soy sauce only when the disease is in remission. If you feel nausea, stomach pain or other unpleasant symptoms, avoid using this product.
If you consume soy sauce in small portions and always tolerate it well, you can add small amounts to your food. Each time you use sauce, reduce the amount of salt you add or eliminate it altogether.
Is it possible to eat soy sauce if you have pancreatitis? Soy sauce: does it have salt, can you eat it instead of salt?
Modern people are aware that consuming salt is harmful to health. Therefore, many people very often replace this ingredient with soy sauce, which, in addition to all its pleasant taste, also has a saltiness. The sauce is a product of fermentation of soybeans in salt water.
IMPORTANT: This is why sauce is often used as a “healthy” replacement for salt. Its peculiarity is that it emphasizes the taste of any dish and a person simply does not feel the need to additionally season food.
Salt or soy sauce: which is better?
Answering this question, it should be noted that salt is a harmful product, as it contains minimal amount mineral substances and often a modern product (for example, “Extra” salt) has no microelements at all. In turn, soy sauce has a rich chemical composition: proteins, fats, carbohydrates, vitamins, minerals and amino acids. That is why replacing salt with sauce is much healthier for any person, if we are talking about natural sauce.
Soy sauce is much healthier than salt, it should be added to food Soy sauce - can you be allergic to it: symptoms
An allergy to soy sauce may be because legumes often provoke a negative reaction in people who are extremely sensitive to this ingredient. Soy sauce should be consumed in small portions, 1-2 tbsp. per day for an adult will be quite enough. If you experience any discomfort, you should avoid soy sauce:
- Pain and spasms in the gastrointestinal tract
- Sore throat and itching
- Drowsiness, dizziness
- Nausea and vomiting
- Swelling
Causes of an allergic reaction to soy sauce Is it possible to eat soy sauce while losing weight, how is it useful for losing weight?
For weight loss, soy sauce is useful because it helps regulate the body's metabolic processes. Amino acids and minerals in soy sauce speed up metabolism, which improves the absorption of nutrients from food and the removal of toxins.
In addition, there is not much salt in the sauce, and by consuming it, you will benefit your body more than if you ate salt. The sauce will not cause the soft tissues of the body to “retain water” (as happens with salt) and cause swelling.
IMPORTANT: Soy sauce is an important ingredient for preparing dressings in diet salads. This way you can completely give up mayonnaise and lose weight “correctly”, avoiding junk food.
Soy sauce is an excellent dressing for diet salads Is it possible to eat soy sauce on a buckwheat diet?
The answer to this question should be given based on how responsibly you take the diet regimen and menu. You can add salt to food during the buckwheat diet, but very little and only when you cannot do without it. IN in this case soy sauce can be an excellent replacement for salt.
How many calories are in soy sauce?
Natural soy sauce should not contain more than 50 kcal per 100 grams of product (plus or minus 2 kcal). While analogues of soy sauce can contain up to 250 kcal per 100 grams. The reason for this is the rich sugar content.
What can you substitute for soy sauce in a recipe?
For cooking various dishes and salads, if you do not want to use soy sauce according to your preferences, you can replace it with:
- Balsamic vinegar
- Apple vinegar
- Oil, mustard and vinegar sauce
- Lemon juice
- Salt, spices, mayonnaise
How to use soy sauce and what can replace it? Which soy sauce is better to buy, which is the best, how to choose gluten-free?
Gluten is a substance contained in wheat grains and therefore a sauce containing gluten can safely be called an analogue of the real thing. natural product. In addition, gluten is a strong allergen and therefore should be avoided by people with hypersensitivity to pathogenic allergens.
IMPORTANT: Carefully read the label on the bottle of soy sauce, studying its composition. Natural, and most importantly - healthy sauce will not contain additional chemicals and preservatives, as well as flavor enhancers.
How to make your own soy sauce at home: recipe
Homemade soy sauce is, of course, different from what you can buy in the store. However, this way you will be sure that you are using a healthy sauce without preservatives or food “chemical” additives.
You will need:
- Soya beans - 100-120 g (or soy powder)
- Butter - 1-2 tbsp. (without plant impurities)
- Mushroom broth - 50 ml.
- Wheat flour - 0.5-1 tbsp.
- Salt - a few pinches (it is advisable to use sea salt).
Preparation:
- Pour in the beans a small amount water and set to cook, cook until soft, and then thoroughly grind with a blender.
- Add all other ingredients
- You can also add 1-2 cloves of crushed garlic
What happens if you drink a lot of soy sauce: can you get poisoned?
Consuming soy sauce in excessive quantities is unhealthy. This product can contribute to poisoning: cause pain and cramps in the gastrointestinal tract, nausea and vomiting, fever and even dehydration due to the salt content in the sauce.
What is the shelf life of soy sauce and how long does soy sauce last after opening?
Soy sauce - product long-term storage and therefore you can keep it on a shelf in the refrigerator for up to several years. Each manufacturer of natural sauce or its analogue must indicate the time frame within which the product should be consumed after opening.
Video: “Rating: soy sauce”
Soy sauce is an integral component of Asian cuisine, obtained from the fermentation of soybeans. It appears on our tables more and more often. What are the benefits and harms of soy sauce?
Sauce composition:
- . Gives a pleasant salty taste, but promotes fluid retention in the body.
- Vegetable protein. An important component of the diet, the amount of protein in the seasoning is sufficient, higher content in meat and eggs. The proportion of protein is from five to seven percent.
- Glutamate. Used as a flavor enhancer.
- The hormone estrogen. Has a beneficial effect on female body during menopause, but is contraindicated in the early stages of pregnancy.
- Probiotic. Normalizes intestinal microflora and helps to absorb valuable elements for the body.
- Niacin. A vitamin that has a good effect on the condition of the cardiac system.
The calorie content of the dressing is low: 50-55 kcal per 100 grams. A high-quality oriental product is prepared by hydrolyzing wheat grains and soybeans.
Sauce preparation technology:
- The beans are soaked and boiled.
- Wheat is fried and ground with the addition of soy.
- Microorganisms are inoculated to start the fermentation process and increase acidity.
- Treat the mixture with salt.
- They are fermented for a period of one and a half months to three years.
- Pressing.
- Filtration.
Occurs chemical preparation Asian dressing, which can speed up the cooking process, but worsen the composition of the product. Is this soy sauce healthy?
What are the health benefits of sauce?
Is soy sauce harmful? If this product is used incorrectly, it can cause serious harm to health. Symptoms of excessive consumption of seasonings that worsen a person’s well-being:
- Chronic kidney diseases;
- Increased blood pressure;
- Increased risk of myocardial infarction;
- Joint diseases;
- Disturbance of the urinary system;
Soy sauce is especially harmful for men, this is due to the presence of sodium in the composition. Abuse leads to salt retention in the joints and deterioration of liver health.
Asian seasoning is contraindicated in certain diseases and conditions of the body. Who should not use the sauce?
Contraindications for use:
- Children under five years of age;
- Pregnancy;
- Lactation;
- Acute diseases of the gastrointestinal tract;
- Disease of the thyroid system;
- Diabetes;
- Elderly age;
- Intestinal diseases;
- Cardiac hypertension;
Often, impurities are added to the product to improve taste, preservatives, stabilizers, which are harmful to children and can cause allergic reactions, skin rashes and itching. Refueling aggravates gastrointestinal diseases.
Could the sauce be beneficial?
Studies have shown that moderation in consuming sauce can have a positive effect on human health. Oriental dressing will improve sleep, normalize digestion and relieve constant headaches. What else is soy sauce good for?
Benefits for women:
- Slows down the aging process;
- Reduces pain during menstruation;
- Menopause is easier;
- Retains calcium in bones;
- Relieves depression;
- Reduces nervous excitability;
- Eliminates muscle spasm and swelling;
- The risk of tumor formation decreases;
In adulthood, it is useful for a woman to add this product to her diet. Soy sauce is low-calorie; it can easily replace mayonnaise, sour cream, ketchup and other dressings without harming your figure. How is oriental seasoning beneficial for the opposite sex?
Benefits for men:
- Helps reduce weight;
- Supports the performance of the body;
- Stabilizes the functioning of the nervous system;
- Improves the immune system;
- Increases physical activity;
- Regulates blood pressure;
- Improves the condition of the musculoskeletal system.
Also, oriental sauce useful for stool disorders, cardiovascular diseases and intolerance to animal protein. Improves attention and reduces headaches.
Soy sauce for the heart and blood vessels
The researchers concluded that soybean-based seasoning, when consumed in moderation: increases the elasticity of blood vessels, cleanses them of sclerotic plaques, strengthens cardiovascular system body.
All this is due to the content of soy isoflavones in the seasoning.
How to properly store and choose soy sauce?
Natural dressing does not require the addition of preservatives to extend shelf life. At temperatures from 19 to 22 o the shelf life is two years. Direct sunlight on the bottle and temperature fluctuations are not recommended. Storage in the refrigerator and other cool places is possible.
How to choose soy sauce
A large selection of sauces from different manufacturers is available on store shelves, but are they all healthy?
How to distinguish artificially prepared sauce from natural one?
- Color. The high-quality sauce has a light brown tint.
- Protein. Content of at least eight percent.
- Compound. Main ingredients: soybeans, wheat, sucrose and salt.
- Capacity. Transparent glass container.
- Price. A low price indicates the addition of harmful stabilizers and flavor enhancers.
- Consistency. The liquid is homogeneous, without foreign impurities and sediment.
- Preservatives. A high-quality sauce does not contain preservatives or additives labeled “E”.
- Fermentation. Refueling is done by natural fermentation and the natural product contains information about this method of preparation.
Vitamins and minerals
They say that the dose of sauce consumed per day is so small that all ingredients useful material do not affect the organs and systems of the human body. But researchers have refuted this theory; with regular consumption of an oriental product, the body absorbs macroelements, which is good for health.
Vitamin composition sauce:
- Vitamin B complex. Improves mood and promotes weight loss.
- Ascorbic acid. Has an antioxidant effect.
- Retinol or vitamin A. Improves skin condition, which prevents the appearance of early wrinkles.
- A nicotinic acid. Regulates the body's metabolic processes.
- Isoleucine. Accelerates carbohydrate metabolism.
- Tryptophan. Normalizes the activity of the central nervous system.
- Lysine. Promotes calcium absorption.
Is it possible to drink soy sauce with this composition? positive properties and macronutrients? No, the dressing serves as a complement to other dishes, and addiction will lead to undesirable consequences. Sauce consumption rate per day: one tablespoon if you add salt to your food and two if you absolutely avoid salt.
Video: the health benefits and harms of soy sauce
Soy sauce is a product familiar to many. Nutritionists recommend using it during many diets as a seasoning and instead of salt. Foods prepared with this seasoning have an exquisite aroma and taste. But how healthy is the sauce and why does its cost vary over such a wide range?
Benefits of soy sauce
Soy sauce came to our country from Asia, where soybean production has been going on for hundreds of years. Production of natural sauce is quite complex technological process. The most useful is the one that has gone through the stage of natural fermentation. To do this, evaporated beans are diluted with water, salt is added and left for about a year. Then the composition is filtered and poured into containers. The price of such a product can reach 500 rubles per bottle.
But not every manufacturer strives to go through all stages of product manufacturing; most entrepreneurs use an easier and cheaper method. For example, to speed up the fermentation process, they add certain bacteria to the composition, which reduce the fermentation time to 1.5 months. The cost of such a product is about 350 rubles. But this method of preparing the sauce is quite harmless and will not harm your health.
However, the imagination of manufacturers knows no bounds; they are discovering more and more new methods for producing soy sauce. For example, some people manage to boil beans in hydrochloric acid and then quench the mixture with alkali. Even people working in this industry are already damaging their health, let alone those who eat it. This product costs around 100 rubles in stores.
Choosing real sauce, please note not the container. The bottle must be glass. Then study the composition. The natural product contains only soy, salt, sugar, wheat, vinegar and water. In appearance, the sauce should be transparent and have a brown tint.
Attention! The dark color of the product may indicate that this is a fake.
However, a natural product prepared through natural fermentation has certain benefits for our body. These are mainly amino acids that are part of the product. This sauce contains 150 times more vitamin C than citrus fruits. Consequently, the seasoning acts as an excellent antioxidant that helps remove free radicals and defeat numerous infections.
The sauce has a positive effect on blood circulation and acts as a preventative against heart disease.
The positive qualities of the natural product have been noticed in the treatment of insomnia, muscle spasms, and swelling.
Celebrate low calorie content product, therefore they recommend it to those who have decided to part with their extra pounds.
Harm of soy sauce
You shouldn't get too carried away with soy sauce. This may lead to salt deposits.
Basically, harm to the body is caused by products prepared by unscrupulous manufacturers. In some cheap products, experts find an overwhelming amount of carcinogens that negatively affect human health and lead to the formation of cancer cells.
In addition, the sauce is quite allergenic, so it is not recommended to add it to food for children and people prone to allergies. Phytoestrogens present in the product negatively affect the health of a pregnant woman and can lead to miscarriage.
And when choosing a product, give preference only to natural soy sauce and a trusted manufacturer.
Soy sauce cannot be called an everyday food for the average European. It is, of course, the prerogative of Asian, Eastern philosophy.
However, recently, Japanese, Chinese, Vietnamese and other exotic cuisines have become increasingly popular among representatives of the European continent.
And this is not surprising: food is interesting for our taste buds, spicy, new, and even, they say, healing.
Soy sauce is its constant component and the secret of the sauce is that it not only has unique taste, but also very useful for the body.
There are a lot of long-livers among Asians and regular use soy sauce greatly contributes to prolonging the life cycle. That is why today there are so many discussions about the use of soy products and sauce as well.
The history of soy sauce begins five centuries before the Julian era. The first soybean-based sauce was prepared about 2,500 years ago and has since become a must-have product in almost all Asian-Oriental dishes.
Let's try to figure out what soy sauce is and how much our people need it in their daily diet.
How to prepare soy sauce
The process of preparing the right soy sauce takes a lot of time, but the effort is well worth it. This product turns out to be special: especially tasty and especially healthy.
3. In our stores you can find two or three varieties of ready-made soy sauce.
1. The first is a surrogate consisting of a variety of elements of the periodic table, and has a taste reminiscent of a real sauce, but has absolutely no benefit, but, on the contrary, destroys the body.
2. The second is a relatively safe, artificially fermented sauce. It does not harm, but also does not have healing powers.
3. And here is the third version of the original soy sauce, prepared in compliance with all the nuances of technology (the bottle is labeled “fermented”).
It is, accordingly, the most expensive, capable of improving a person’s health, strengthening his health, and providing a preventive effect against numerous ailments.
The best soy sauce is made from the simplest and most affordable ingredients - these are: soybeans, salt, water and roasted cereals, or rather wheat.
Using special equipment, the liquid is evaporated from the soybeans, mixed with wheat, water and salt and left to naturally ferment, or ferment, for a year or even three.
With this method of preparation finished product It turns out enriched with a lot of vitamins, antioxidants and other useful components.
But the demand for soy sauce is growing every year and making it using technology is time-consuming and unprofitable, so large manufacturers have switched to artificial fermentation.
That is, they add special bacteria to a mixture of beans, wheat, water and salt, which speed up the process 10 times and the same volume of sauce is obtained, but not in a year, but in one month.
The most conscientious manufacturers write “artificial” in small print on the packaging of such sauce. Read as: “not harmful, but not useful either.”
Low-quality sauces made from chemical components often do not write anything at all (to obtain them, soybeans are boiled in hydrochloric! or sulfuric! acid, and then quenched with alkali).
Therefore, if you want to improve your health, look for “fermented” or “naturally fermented”; if you just enjoy it, it can be “artificial”; and if you want to poison yourself, then take it without any inscriptions of this kind at all and with a huge list in the “ingredients” column.
In a good way, a normal soy sauce should contain nothing except soybeans, wheat, salt, water and, possibly, vinegar, garlic and sugar.
No stabilizers or preservatives, since the sauce produced in compliance with the technology can be stored at room temperature for years.
Sell good sauce only in transparent glass bottles, it has a color from light to dark brown (but dark brown is much easier to fake, keep in mind).
Light goes as an addition to ready meals, and dark is best used for marinating meat, fish, mushrooms and other foods. The liquid is transparent, not cloudy, transmits light well, the indicated protein content is at least 6-8%.
Do not be lazy to read the label carefully and purchase sauce only from reputable manufacturers (never buy at the market, from people with “Asian” appearance), or bring it from travel, then there is a chance that you will become the owner of a truly healing seasoning.
Composition and benefits of soy sauce
It is worth discussing only the sauce that is prepared using the natural fermentation system. During slow fermentation, the ingredients go through several stages of changes and transformations. They themselves transform into new compounds, and new complex substances with healing powers also appear.
The output is a salty, spicy liquid rich in proteins, ash elements, sugars, antioxidants, amino acids, vitamins, and minerals.
For reference: soy sauce contains 10 times more antioxidant substances than natural dry red wine, as well as more than two dozen especially valuable amino acids.
The sauce is considered an excellent product for a meager vegetarian diet, as well as for convinced vegetarians.
As for the caloric content, 100 grams of soy sauce contains only 60 kilocalories; it certainly will not harm your figure, but, on the contrary, due to its effect on the body, it will improve appearance and general physical condition.
1. Soy sauce contains a special amino acid that affects the production of the same serotonin that makes a person happy.
Soy sauce is incredibly useful for maintaining and strengthening the nervous system, preventing destructive changes in nervous activity. Contains up to 10% of the daily value of tryptophan.
2. Reduces the strength and frequency of PMS (premenstrual syndrome) attacks. 
3. Useful in the period preceding menopause and during it.
4. The vitamin composition contained in soy sauce strengthens the immune system and becomes an indispensable aid during colds and viral infections.
If you are sick, you need to regularly use the sauce, and recovery will not take long.
5. One of the most powerful antioxidants. Effectively fights free radicals, prevents cancer, slows down the aging process in the body, and helps get rid of chronic ailments.
6. Low calorie sauce can decorate any diet menu. Useful for everyone who is trying to lose weight and adheres to the principles of a healthy diet.
7. Improves appetite and digestion, replaces salt, the excess of which is dangerous for cardiovascular complications.
8. Eliminates diarrhea, normalizes the functioning of the gastrointestinal tract.
9. Normalizes blood circulation and can improve blood circulation by 50%.
10. Reduces cholesterol levels; it does not contain cholesterol.
11. Has a strengthening effect on blood vessels.
12. It copes well with insomnia, relieves headache attacks well and reduces their frequency.
13. Has an anti-edematous effect.
14. Relaxes spasmodic muscles.
Soy sauce is an ideal alternative to regular table salt.
Although it has a pronounced salty taste, it is still not so destructive for the heart, blood vessels and kidneys. Therefore, regular moderate use of it will have the most positive effect on your well-being.
The sauce perfectly complements fish, seafood, any mushrooms, meat and offal; it can be added to soups and even (may Asians forgive me) to borscht.
Soy sauce is harmful
Despite all the culinary and pharmacological attractiveness of soy sauce, it should be consumed in moderation, since there is always a risk of negative effects.
Be careful when choosing a sauce - do not buy a surrogate, carefully study the composition.
Refrain from frequent use of the seasoning if you have hypertension, stomach illnesses have worsened, if you are pregnant, or prone to allergies. Of course, soy sauce is of no use to children under 7 years old.
