Soy sauce can be found in every kitchen today. It is added to soups, salads, omelettes, meat and fish are marinated in it. Recently, Chinese, Japanese and other types of Asian cuisine have firmly entered our lives.

Soybeans were first used as food during the late Zhou Dynasty - 1134-246. BC. A little later, the Chinese learned to ferment soybeans to make foods such as tempeh, natto, tamari, and soy sauce.

Due to the fermentation process, the beneficial substances of soy become available to the human digestive system.The product came to Europe only in the 16th century, and has been widely used since the middle of the 20th.

The composition and calorie content of soy sauce

Although soy sauce is made from soybeans and wheat, its calorie content is low - only 60-70 kcal / 100 g. The composition of the product includes many proteins, vitamins and biologically active substances.

Soy sauce contains a number of biologically active components that have strong antioxidant properties and resist the development of many diseases.

For the bones

Genistein has a high anti-osteoporotic effect, prevents the leaching of calcium from the bones in women during menopause.

For the heart and blood vessels

Consumption of 60 mg of soy protein isoflavones reduces the risk of cardiovascular disease in postmenopausal women.

Soy sauce cleanses the walls of blood vessels from cholesterol and normalizes blood pressure.

For the liver

The protective effect of genistein, contained in soy sauce, has been noted when exposed to damaged liver and fibrosis caused by chronic alcoholism.

For diabetics

For women

The soy isoflavones genistein and daidzein in soy sauce mimic the female hormone estrogen, so they can inhibit the natural production of this hormone in women of reproductive age. But they are beneficial for post-menopausal women and reduce the risk of developing breast cancer.

For skin

Studies have shown that genistein may be useful in reducing chronic symptoms of dermatitis when taken in small amounts daily orally.

For immunity

soy sauce for weight loss

Soy sauce is a low-calorie product with a bright taste. It is able to replace almost all high-calorie seasonings: sour cream, mayonnaise, and even vegetable and olive oils. Therefore, it is so used in dietary nutrition for weight loss.

Monosodium glutamate, found in soy sauce, increases appetite in older people, so they should not get carried away after 60 years.

Due to compounds similar in composition and properties to female hormones - estrogens, soy sauce is more beneficial for women than for men.

Regular use of soy sauce reduces the concentration of male sex hormones, since the components of soy sauce have anti-androgenic activity in the testicles, prostate gland and brain.

Excessive consumption of soy and soy sauce increases hair growth in middle-aged men, which indicates a decrease in testosterone levels.

On the other hand, the high antioxidant capacity of the product strengthens the body, and isoflavones inhibit the development of testicular and prostate cancer. Genistein acts by inhibiting cancer-associated metalloproteins in cells.

Harm and contraindications of soy sauce

The harm of soy sauce was noted only when a product made in violation of the technological process of natural fermentation was used.. Therefore, avoid buying soy sauce in the markets or from unverified manufacturers.

But, even a quality product, there are contraindications:

• Bowel disease. Salt, which is used in the production of soy sauce, can be deposited in the body, irritate the surface of the eroded intestinal walls.
• Age up to 5 years, because it is not known how the child's body will react to it
• Allergy- cases are rare, but you should follow the reaction of the body when you first use soy sauce.
• Early pregnancy– high levels of hormones can provoke a miscarriage.

Some researchers have noted cases of migraine attacks with the abuse of soy sauce.

How to choose soy sauce

Traditionally, soy sauce is made by fermenting soybeans, salt, and wheat, however, be careful because many varieties on the market are artificially produced using chemical hydrolysis. Such products are harmful and may contain carcinogens.

Please note that:

• Properly prepared soy sauce label always states that it is a fermented product;
• a good product contains only soy, wheat, salt and water. Avoid dyes, flavors and preservatives;
• too dark color and sediment on the walls indicates a poor-quality product;
• to reduce the cost of the product, peanuts are often added to it, which does not improve its properties.

Soy sauce fermented with the addition of citrus peel is more effective than without it - it showed higher antioxidant activity.In a high-quality product, the protein content is at least 6-7 percent.

Buy soy sauce in clear glass bottles.

How to store soy sauce

Properly prepared soy sauce can be easily stored without preservatives or precautions at room temperature for up to 2 years. Avoid sudden changes in temperature and direct sunlight. To improve the taste, you can store soy sauce in the refrigerator or other cool place.

Soy sauce cannot be called the daily food of the average European. It is, of course, the prerogative of Asian, Eastern philosophy.

Recently, however, dishes of Japanese, Chinese, Vietnamese and other exotic cuisines have become increasingly popular among representatives of the European continent.

And this is not surprising: the food is interesting for our taste buds, piquant, new, and even, they say, healing.

Soy sauce is its invariable component and the secret of the sauce is that it not only has a unique taste, but is also very useful for the body.

There are a lot of centenarians among Asians and regular use of soy sauce contributes a lot to prolonging the life cycle. Therefore, today there is so much discussion 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 made about 2,500 years ago and has since become a staple in nearly all Asian-oriental dishes.

Let's try to figure out what soy sauce is and so our person needs it in daily nutrition.

How Soy Sauce is Made

The process of preparing the right soy sauce is significantly extended in time, but the effort is fully justified. Such a 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 having a taste that resembles a real sauce, but does not carry absolutely any benefit, but rather destroys the body.

2. The second is a relatively safe, artificially fermented sauce. It does not harm, but it does not have healing power either.

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, able to heal a person, strengthen his health, and have 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.

With the help of special equipment, the liquid is evaporated from soybeans, mixed with wheat, water and salt and left for natural fermentation, or fermentation, for a year or even three.

With this method of preparation, the finished product is enriched with a mass of vitamins, antioxidants and other useful components.

But the demand for soy sauce is growing every year and making it according to the technology is long and unprofitable, so large manufacturers 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 get the same volume of sauce, but not in a year, but in one month.

The most conscientious manufacturers write “artificial” in small print on the packaging with this sauce. Read as: "not harmful, but not useful either."

On low-quality sauces made from chemical components, they 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 "produced on the basis of natural fermentation"; if you just enjoy - you can "artificial"; and if you want to get poisoned, then take it without inscriptions of a similar plan at all and with a huge list in the “composition” column.

In a good way, normal soy sauce should contain nothing but soybeans, wheat, salt, water, and possibly vinegar, garlic and sugar.

No stabilizers and preservatives, because the sauce made according to the technology can be stored at room temperature for years.

They sell good sauce only in transparent glass bottles, it has a color from light to dark brown (but it is much easier to fake dark brown, keep in mind).

Light goes as an addition to ready meals, and dark is best used for marinating meat, fish, mushrooms and other food products. The liquid is transparent, not turbid, transmits light well, the indicated protein content is not less than 6-8%.

Do not be lazy to read the label carefully and buy the sauce only from reputable manufacturers (never buy in the market, from people with an "Asian" appearance), or bring it from travel, then there is a chance that you will become the owner of a truly healing seasoning.

The composition and benefits of soy sauce

It is worth discussing only the sauce that is prepared according to the natural fermentation system. During the slow fermentation, the ingredients go through several stages of changes and transformations. They themselves transform into new compounds, and new complex substances appear that have healing power.

The output is a salty spicy liquid rich in proteins, ash elements, sugars, antioxidants, amino acids, vitamins, 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 staunch vegetarians.

As for the calorie content, there are only 60 kilocalories in 100 grams of soy sauce, it definitely won’t harm the figure, but, on the contrary, due to its effect on the body, it will improve the appearance and general physical condition.

1. Soy sauce contains - a special amino acid that affects the production of the very 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 attacks (premenstrual syndrome).

3. Useful in the period preceding menopause, and during it.

4. The vitamin composition contained in soy sauce strengthens the immune system, becomes indispensable helpers during colds and viral infections.

In case of illness, you need to regularly use the sauce, and recovery will not be long in coming.

5. One of the most powerful antioxidants. Effectively fights free radicals, prevents cancer, slows down the aging process in the body, helps get rid of chronic ailments.

6. Low-calorie sauce can decorate any diet menu. It is 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 work of the digestive tract.

9. Normalizes blood circulation and is able to improve blood circulation by 50%..

10. Reduces cholesterol levels, does not contain cholesterol itself.

11. Has a strengthening effect on blood vessels.

12. Perfectly copes with insomnia, relieves headache attacks well and reduces their frequency.

13. Has a decongestant 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 detrimental to the heart, blood vessels and kidneys. Therefore, its regular moderate use in the most positive way will affect your well-being.

The sauce perfectly complements fish, seafood, any mushrooms, meat and offal, it can be added to soups and even (may the Asians forgive me) - to borscht.

Soy sauce - harm

Despite all the culinary and pharmacological appeal of soy sauce, it should be consumed in moderation, as there is always a risk of negative effects.

Be careful when choosing a sauce - do not buy a substitute, carefully study the composition.

Refrain from frequent use of seasoning if you have hypertension, exacerbated gastric diseases, if you are pregnant, prone to allergies. Of course, soy sauce is useless for children under 7 years old.

Harmful and beneficial qualities of soy sauce

The use of soy sauce in the diet is far from being in the first place, because it is not the main dish, or rather, far from the most basic seasoning. This product has not been so common among our cookery until recently. However, even today this sauce is one of the most common and amazing in taste. Indeed, the taste of soy sauce is very characteristic and unusual, and therefore many began to use it not only by adding it to sushi, but also using it in ordinary dishes and products. So, the sauce is used, for example, when cooking rice, pasta or vermicelli, and so on.

If we compare our cooking and the cuisine of the peoples of Asia, then they use sauce almost everywhere, because the sauce has been widespread there for a very long time. Soy, which is essential for cooking, has been grown in Asia for over 500 years. And it is not in vain that this soybean is grown, since this product is also very useful. Asian peoples use soy sauce instead of salt, and by the way, it is much healthier than salt.

If you have not tried this sauce and are thinking about using it, you should find out the details about whether this product is useful or harmful, if it has any contraindications or not. And, looking ahead, we note that soy sauce does have both beneficial and harmful qualities that affect the body in different ways.

Health benefits of soy sauce

As for the beneficial properties of soy sauce, they can be divided into several parts, and indeed, there are many useful qualities of this product. First of all, it is necessary to note the high content of amino acids in the composition of the sauce. Yes, it contains large amount of antioxidants, which are tens and hundreds of times more effective than the action of antioxidants in citrus fruits. Thus, antioxidants counteract free radicals that contribute to the aging process, the development of diseases, cancer and others. That's why Asians are so long-lived, because the sauce is one of the ways to prolong life. In addition, soy sauce has an excellent effect on the immune system, strengthening it, which helps to fight viruses and infections, up to serious and dangerous viruses.

Soy sauce improves blood circulation by about 30-40%, thereby having a positive effect on the entire circulatory system. Among other things, the sauce significantly slows down the appearance and development of cardiovascular diseases, "refreshes" the blood and gives the body energy as a whole. This is due to the fact that the nutrients that make up the composition interact with the blood components, the walls of veins, blood vessels and arteries.

As for the external changes and improvements that may appear when using the sauce, there are several positive actions:

Effective in the fight against insomnia;

C helps to reduce headaches, migraines;

- With relieves swelling, contributes to the disappearance of bruises much faster;

It reduces fatigue in the muscles, so that in the evening you do not feel tired.

Also, soy sauce is recommended for diets, because it is low in calories (only 70 kcal per 100 grams), and helps to reduce blood cholesterol. This contributes to weight loss, and its complete control. In addition, soy sauce can replace other “seasoning” ingredients, such as salt or sunflower oil.

Harmful effects and contraindications of sauce

Please note that it is impossible to abuse soy sauce, as this has its negative points. By the way, this is the same as using ordinary salt, and excessive use can lead to salt deposits, the occurrence of various diseases associated with the genitourinary system and so on. In fact, a lot depends on the composition of the sauce and its quality. Today, there are a lot of different soy sauces prepared according to different recipes, and, in truth, they are far from perfect.

Therefore, for the right choice of soy sauce, you need to know a few key factors that will help you avoid low-quality goods. So, the right soy sauce should not be found among cheap products, because a quality sauce will always be a little more expensive. A cheap sauce is likely to use old, or worse, moldy soybeans, which can contain fungal microbes and viruses. Pay attention to the certification of the product and the brand, because branded products are likely to be of better quality.

Thus, soy sauce is a completely harmless product, to a certain extent, of course. Its overdose can cause damage to the body, similar to the damage caused by kitchen salt.

More useful products:

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Soy sauce has been used since ancient times, but is still in demand, especially in the national cuisine of distant Asia. It is a fermentation product of soybeans and some wheat grains, combined with specific molds of the genus Aspergillus. The finished sauce is a clear reddish-brown liquid with a specific, easily recognizable taste and smell.

Each Asian country has its own varieties of soy sauce prepared according to different recipes. They look similar, but differ from each other in color, density, flavors, aroma and salt content.

In general, classic soy sauce is a salty liquid with a very unusual bright taste. It has the ability to emphasize and make harmonious and refined the taste of a wide variety of dishes. Monosodium glutamate contained in the Asian seasoning gives it this feature.

Chemical composition

100 g of a quality, properly prepared product contains: proteins - 6.3 g, carbohydrates - 6.8 g, fats - 0.04 g, fiber - 0.8 g and 15.3 g of ash. The rest (71 g) is occupied by water. In addition to these basic substances, soy sauce contains a lot of B vitamins, which are formed during the fermentation of soybeans and wheat:

• thiamine (B1) - 0.03 g;
• riboflavin (B2) - 0.17 mg;
• niacin (B3) - 2.2 mg;
• choline (B4) - 18.3 mg;
• pantothenic acid (B5) - 0.3 mg;
• pyridoxine (B6) - 0.15 mg;
• folate - 14 mcg.

It also contains macronutrients: potassium (217 mg) and calcium (19 mg), magnesium (43 mg) and phosphorus (125 mg), but especially a lot of sodium (5637 mg). Of the trace elements in this Asian product, iron (1.93 mg), manganese (0.42 mg), copper (0.1 mg), selenium (0.5 mcg) and zinc (0.52 mg) are present.

What is soy sauce made of and how

Natural soy sauce, which has been made in Asian countries for centuries, should contain only 3 or 4 ingredients: soy, water, salt, and in some cases wheat. Such a sauce is called boiled.

If yeast, wine, sugar, vinegar, peanuts, spices, alcohol, olive oil, honey, garlic and ginger powder or other ingredients are added to the main ingredients, then this is no longer a classic soy sauce, but its varieties, which are called mixed.

The presence of dyes, preservatives, flavors or other synthetic substances indicates a cheap low-quality product obtained by an industrial method.

Traditional seasoning is prepared according to the following scheme:

1. Soybeans are boiled in water or steamed.
2. Then they add wheat flour, salt and leave the mixture to ferment.
3. When the fermentation process is over, which can take from 40 days to 3 years, the sauce is filtered and bottled in glass or plastic bottles.

Thus, 2 main types of sauce are obtained: dark, thick and rich (long exposure) and light, thin and lighter in taste. Often in this form, the seasoning is used as a salt substitute and flavor enhancer for dishes that have a bland taste, such as traditional Asian boiled rice.

Product calorie content

Soy sauce does not belong to high-calorie foods, its energy value is only 50-75 kcal. Moreover, this number of calories is obtained by processing in the body an almost equal proportion of proteins and carbohydrates. When splitting fats, which consist of oleic and linoleic acids, the body receives only 0.36 kcal.

The low energy value of soy sauce allows it to be used in the diet of people not only with normal weight, but also with excess weight. In addition, nutritionists even recommend adding it to diet meals as a substitute for butter, sour cream and mayonnaise to make their taste more pronounced and enjoyable.

The nutritional value

Soy sauce is valuable not only for vitamins and minerals, but also for complete proteins, which are not inferior in quality to proteins of animal origin. They contain almost all essential amino acids:

• leucine - 0.5 g;
• arginine - 0.43 g;
• lysine - 0.36 g;
• isoleucine - 0.3 g;
• phenylalanine - 0.33 g;
• valine - 0.31 g;
• threonine - 0.25 g;
• tyrosine - 0.23 g;
• cysteine ​​- 0.2 g;
• histidine - 0.16 g;
• tryptophan and methionine - 0.09 g.

Non-essential amino acids in soy sauce are glutamic acid (1.48 g), aspartic acid (0.67 g), proline (0.46 g), serine (0.36 g), alanine and glycine (0.28 g). ), tyrosine (0.23 g), cysteine ​​(0.11 g). It is due to the richness of proteins, vitamins and minerals that the ancient oriental sauce is valued in many countries of the world not only as a delicious exotic seasoning, but also as an extremely healthy food product.

Benefits of soy sauce for the body

This product will be useful for those who suffer from diseases of the cardiovascular (atherosclerosis, coronary heart disease) and nervous systems, metabolic disorders (obesity and diabetes), arthritis, cholecystitis, myalgia and edema.

Its effect on the body is expressed in improving blood circulation, normalizing sleep, the ability to prevent the appearance of tumors and delay their growth, and stop the rate of natural aging of the body. This seasoning is also recommended for people who are allergic to animal proteins.

For men, the constant use of soy sauce will help to avoid the occurrence of strokes and heart attacks, age-related degenerative neurological diseases and cancerous tumors.

The benefits of the sauce for women lies in the phytoestrogens present in it, which:

• regulate the menstrual cycle and reduce its pain;
• reduce the risk of breast cancer and osteoporosis;
• allow women to stay young longer;
• minimize the severity of negative manifestations of menopause.

For children, soy sauce is useful as a good source of antioxidants, which are ten times more in it than in citrus fruits. But you can give it to kids only from the age of 3, and even then if there are no allergies and problems with the gastrointestinal tract.

Harm and contraindications

Seasoning is harmful when consumed in excess, as it contains a lot of salt. As a result of intensive intake, salt can be deposited in the kidneys in the form of stones or provoke hypertension. Also noticed the negative effect of large portions of the sauce on the thyroid gland.

Even more harmful is a low-quality cheap product, which is obtained not as a result of the natural fermentation of beans, but by hydrolysis of soy protein, which speeds up the fermentation process. The benefits of it are doubtful, and the harm lies in the fact that carcinogens appear in it that contribute to the development of cancer.

Do not eat soy sauce for those who are allergic to soy or wheat proteins, gastrointestinal diseases, as well as pregnant women.

Soy sauce is now available at almost any supermarket or grocery store. But how not to make a mistake with the choice? To purchase a truly high-quality product, you must adhere to the following rules.

1. The sauce should be poured into a clear glass container, not a plastic one.
2. Be liquid, almost like water, not thick like syrup, and clear, completely without any sediment.
3. The composition of the seasoning should include only soy, wheat, salt and water. All other ingredients indicate that this sauce is not prepared according to the classical recipe.
4. The label must show at least 7% protein, which indicates that a sufficient amount of soybeans has been used to prepare the seasoning.
5. The composition should not contain any artificial additives.
6. A quality product cannot be cheap, so this indicator should also be kept in mind.

Such criteria are met by Kikkoman hollandaise sauce, prepared according to a Japanese recipe that is more than 300 years old, as well as “Classic” by the Russian brand Sen Soi, “Classic” by the American company Heinz.

How to use the product correctly

Dark aged sauce is used mainly as a marinade for meat, poultry and fish, or served with sushi and rolls.

Light and liquid is added to salads, pasta, various seafood, vegetables, meat, fish dishes as a liquid seasoning or sauces are made on its basis, such as mushroom, mustard, shrimp or fish.

DIY soy sauce

It is clear that it will be possible to prepare natural soy sauce "according to all the rules of art" only in the presence of a fungus, which in our conditions is quite problematic. But you can make it a simple and affordable variation, the ingredients for which can be found in every kitchen.

For its preparation you will need:

• 100 g soybeans;
• 1 st. l. flour;
• 2 tbsp. l. butter;
• 2 tbsp. l. chicken broth.

The cooking process is simple. First you need to boil the beans and grind them into a puree. Then add butter, broth, salt to taste and flour to the resulting mass. Mix everything thoroughly, put on fire and, stirring constantly, bring to a boil. When the mixture has cooled, it can be served with rice, pasta, meat and other dishes.

Use in cosmetology

The sauce can be not only a food product, but also an ingredient for home-made cosmetics. To do this, just add a little liquid to homemade face or hand creams, after using which the skin will acquire a healthier color, become soft, supple and smooth.

Sauce in a small amount can be added to hair masks. After applying them, the strands will become shiny, silky and elastic.

Soy sauce is a masterpiece of Asian cuisine that deserves to be known better. This is an excellent seasoning that can be added to everyday dishes and give them a bright and unique taste. When used correctly, it can bring invaluable benefits to the body, but only on condition that it is natural and of high quality.

In contact with

A masterpiece of Asian cuisine, known even to a child, was invented in China more than two and a half thousand years ago - to this day it allows chefs to make masterpieces from ordinary dishes. The seasoning adds a spicy, slightly salty taste to food, but its characteristics are debatable: benefits and harms go hand in hand.

Soy sauce - composition

The liquid is rich in antioxidants and beneficial trace elements. It includes calcium, zinc, manganese, iron compounds, and more than a dozen essential amino acids - each of these substances provides invaluable assistance to a person, his health and well-being. However, it is impossible to obtain the traditional composition of soy sauce without the fermentation process and the addition of wheat - thanks to this combination, the product is more tender.

Composition classic

The popularity of brown sauce is so great that chefs from all over the world are trying to prepare the recipe with their own tricks. What you will not see in the list of ingredients: beef broth, cornstarch, potato flour and even ketchup! However, the composition of classic soy sauce has not changed for a long time, although most manufacturers add sodium carbonate, activated charcoal and flavorings to the mixture.

The main components of the product:

• soya beans;
• water;
• caramel;
• corn syrup;
• salt.

Soy Sauce Benefits

The fragrant liquid has a general positive effect on the body, prevents the premature appearance of wrinkles, maintains vigor, and relieves nervous tension. Women will appreciate its properties during menstruation, in addition, soy sauce relieves pain, relieves unpleasant symptoms during menopause and cholecystitis. Phytoestrogens and useful vitamins help the representatives of the charming sex to stay young and beautiful for a long time.

The invaluable benefit of soy sauce is that the delicious seasoning contains niacin, and it has a beneficial effect on the heart. This chemical element regulates the content of fat in the blood stream, contributing to the production of good cholesterol. Isoleucine is useful for the liver, improving its work, and a low percentage of carbohydrates will help normalize weight.

Harm

The seasoning is saturated with peptides that constrict blood vessels - this leads to undesirable jumps in indicators on the tonometer. Also, low-quality soy can cause skin irritation in people at risk of allergies. Flavor enhancers added by the manufacturer can act as a catalyst and double the negative effect. A natural product that has undergone a fermentation process is less dangerous, but you should not get carried away with it, especially with gout, diabetes.

The significant harm of soy sauce lies much deeper: unscrupulous companies slip cheap substitutes instead of the original product. An alternative to the well-known seasoning is prepared on the basis of hydrochloric acid - such a surprise can cause severe damage to the eater, so you should choose a real oriental product that is difficult to replace with something.

soy sauce for weight loss

Is this food supplement worth it? Low calorie says yes. The nutritional value of the product is ten calories per 1 tablespoon of seasoning. A high protein content will benefit people striving for ideal forms, because their muscles will begin to grow much faster. A small amount of the product will add flavor and missing taste to the dish, however, it contains Omega-6 polyunsaturated fats, and their excess in the diet can lead not to weight loss, but to inflammation and health problems.

Conventional diets prohibit the use of salt, but these taboos do not apply to soy sauce, but in vain. Feeling the spicy bouquet of seasoning, you can guess that it contains table salt, which retains fluid in the body, preventing it from being removed. Therefore, the product in the diet should be added in minimal quantities.

With gastritis

People suffering from gastrointestinal diseases are forced to adhere to a strict diet. The list of products for them is maximally limited by specialists. Is soy sauce good for this? It all depends on the quality: natural in moderate doses is not at all harmful, which cannot be said about a fake "brother". Seasoning made in an unscrupulous way can aggravate the symptoms, developing intolerable pain and obesity.

You need to choose soy sauce for gastritis as scrupulously as possible:

• By studying the ingredients on the label, you should make sure that the product is obtained by natural fermentation.
• There should be no GMOs and harmful additives inside, and the contents of the container may be slightly transparent and viscous. A glass bottle will help you quickly verify this.

With pancreatitis

Diseases of the pancreas - the scourge of modern man. Excluding most spices and spices from the diet, it remains to rely on salty seasoning. What is soy sauce good for and can it be supplemented with food? The doctors are skeptical. The list of ingredients may include garlic and vinegar, which irritate the walls of the pancreas and increase inflammation, so you should refrain from soy sauce with pancreatitis. Choosing a healthy product made without the use of chemicals is not easy, so do not risk your health.

Benefits and harms for men

One tablespoon of this liquid contains 335 mg of sodium. This mineral plays an important role in weight loss, maintaining basic functions in the body, including the transmission of nerve impulses and the regulation of blood pressure - this is a plus. But the abuse of sodium can lead to the deposition of salts in the joints and liver damage, and the presence of estrogen in the composition instead of positive will bring only trouble. This is the benefit and harm of soy sauce for men, if you do not stop in time. The stronger sex should keep themselves in hand.

Application

Having determined that there is more good than harm in brown seasoning, you should take a closer look at the recipes. Oriental cooking is not complete without additives, and in other cuisines of the world it is used with pleasure. Asian countries consider the use of soy sauce to be a special tradition that has been honored for generations: the moderate use of seasoning helps to diversify the taste of dishes, adding to their sophistication. Chicken in a spicy marinade, sushi, salads, funchose - this is not a complete list of masterpieces that cannot be imagined without sauce.

If the liquid in the bottle is of a light shade, it will give the dish tenderness, and if it is dark, it will give the correct aroma and texture. If a person likes a non-caloric product, and even in small quantities, the benefits and harms do not matter much to him. Contraindications can be neutralized provided that the cook adds only a drop to meat, rice or pasta. Spicy taste - that's what matters most!

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