Is soy sauce healthy?
Soy sauce contains many vitamins and minerals, which can lower human cholesterol, reduce the incidence of cardiovascular diseases and reduce the damage caused by free radicals.
Cancer prevention effects of soy sauce
Soy sauce is a liquid condiment with special color, aroma, and taste made from soybeans, wheat, or bran through microbial fermentation and other procedures. It was once reported that the low incidence of stomach cancer in Japan was due to the Japanese people's love of soy sauce. This was later confirmed by a study from the University of Wisconsin in the United States. Researchers fed rats carcinogenic nitrites along with soy sauce and found that the more soy sauce they ate, the less likely they were to develop stomach cancer.
Women in Asian countries have a lower incidence of breast cancer, while such malignant tumors are more common in the United States. Experts analyze that it may be related to the fact that Asian women consume 30-50 times more soy sauce than women in Europe and America, absorbing more flavonoids. The growth of malignant tumors needs to rely on new blood vessels to deliver nutrients, and isoflavones can prevent new blood vessels from being created, thus blocking the growth of cancer.
How to choose the healthy soy sauce?
How to distinguish between good and bad soy sauce, and how should we choose? Special soy sauce, selected soy sauce, Jinzhen soy sauce, seafood soy sauce ... There are so many soy sauces, there are many types, it is really difficult to choose one that is both cheap and safe. The price difference of soy sauce on the market is also very large, and many soy sauces are packed into high-end goods, which is difficult to distinguish between true and false. So, how should we choose healthy soy sauce?
First: No matter what kind of soy sauce, the main ingredients are water, soybeans, edible salt. The fewer other ingredients, the less additives, and the better the quality of the soy sauce. Nowadays, many soy sauces are labeled as "brewed soy sauce", claiming to add beneficial substances, and adding additives to increase the freshness of soy sauce. It is difficult for consumers to see the content and composition of beneficial substances from the packaging, so it is recommended to choose soy sauce with less ingredients.
Second: There are two main types of soybeans on the market: transgenic soybeans and non-transgenic soybeans. Soy sauce made from genetically modified soybeans is generally much cheaper. After research, the content of fatty acids in transgenic soybeans is lower than that of non-transgenic soybeans. Polyunsaturated fatty acids in non-transgenic soybeans can reduce the occurrence of cardiovascular disease and inflammation in the human body, and have a good control effect. So try to choose soy sauce brands made from non-GMO soybeans when buying. Such as Jolion Foods, who only use non-GMO soybeans as the raw material for their soy sauce.
Third: Amino nitrogen The level of amino nitrogen determines the nutrition and flavor of soy sauce. Generally speaking, the higher the amino nitrogen, the higher the grade of soy sauce and the better the quality. Currently, the market is mainly divided into 1st, 2nd, 3rd and special soy sauce. But in fact, they are not much different in nutrition. Some premium soy sauces are expensive, but the amino nitrogen content is similar to ordinary soy sauce.
Fourth: there are many soy sauces classified by purpose on the market. For example, how do we choose braised pork, fried rice, steamed fish, etc.? Generally, soy sauce packages are marked for serving or for cooking. It can be eaten directly for catering, and the soy sauce has high hygiene requirements. The soy sauce for cooking cannot be directly imported. It must be cooked.
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