Soy sauce

If you're a fan of Asian cuisine, you'll surely have a small jar of dark brown fragrant liquid in your fridge. Of course, this is the king of oriental cuisine - soy sauce. It turns out due to the fermentation process of a natural product - soybeans, which occurs under the influence of a special type of fungi.

Not only in Japan, but all over the world, chefs add it to almost all meals, with the exception, of course, of sweets. Thanks to the fragrant properties of soy sauce, cooked food acquires a special sophistication and piquancy. By the way, in the historical homeland of sauce, a resident of Japan consumes about 25 grams of this spicy product per day.

Interestingly, soy sauce can serve as a wonderful basis for the preparation of other types of sauce: shrimp, fish, mushroom or mustard. It is also perfect for pickling products such as meat, fish and a variety of seafood.

No wonder almost all nutritionists recommend this product, because it is convenient to replace salt, vegetable oil, mayonnaise and aromatic seasonings at the same time. At the same time, the absence of cholesterol is a significant plus. The calorie content of the soy sauce is just 55 kilocalories per 100 grams, so it's almost perfect for people who worry about their shape and appearance.

Soy sauce benefits

The benefits of soy sauce are due to the high content of amino acids. Surpassing almost 150 times many citrus fruits enriched with vitamin C, this sauce is an effective antioxidant.

It has been proven that regular consumption of natural soy sauce can have a beneficial effect on blood circulation, slowing down the development of heart disease. Important elements that are included in this product have a general strengthening effect on the cardiovascular system and prevent the emergence of neuro-degenerative diseases.

Soy sauce has a beneficial effect in case of insomnia, headache, swelling, sprains and muscle spasms. Many doctors recognize the benefits of soy sauce, as it really helps with headaches, insomnia, swelling, muscle spasms and sprains.

Harm of soy sauce

It is safe to state that overindulgence in this food is not much better than salt abuse.

By the way, the harm of soy sauce directly depends on its quality. Unfortunately, in most cases, in some stores and markets you can buy a cheap surrogate. It takes only a few days to prepare such a sauce, and the demand for it is always due to the low cost. At best, microorganisms are added to it to speed up the fermentation process. However, the lowest quality sauces are obtained as a result of soybean decomposition using hydrochloric acid. Ultimately, it turns out a cheap but carcinogenic product that can harm health.