The hazards of soy sauce
Release time : 10/28/2025 09:30:02
Soy sauce is a common ingredient used by people, which can be added to various dishes for seasoning. Therefore, delicious and fragrant dishes are presented before our eyes.
Have you already forgotten the existence of soy sauce in such delicious temptations? Do you know that although soy sauce can enhance flavor, it is also harmful? Below, this section will introduce you to more knowledge about soy sauce.
Don't get lost in the world of delicious soy sauce. Every food is not completely perfect, even soy sauce has its own setbacks. So what are the risks associated with soy sauce? Who should avoid consuming it in large amounts? The three major hazards of soy sauce include: 1. Consuming too much soy sauce can lead to the occurrence of hypertension. Studies have revealed that salt can accumulate in the walls of blood vessels.
The greater the resistance in blood vessels, the higher the blood pressure, and the more the burden on the heart and kidneys, which disrupts the normal metabolism of the body. Edema can occur, and the risk of cerebrovascular accidents or heart failure will significantly increase.
2. Leading to calcium loss, resulting in a calcium deficiency in the body. The components of soy sauce contain sodium, so if too much sodium is consumed, during the reabsorption process by renal tubules, sodium ions compete with calcium ions for absorption. This increases the excretion of calcium, stimulating the parathyroid gland to secrete more parathyroid hormone. This activation of adenyl cyclase on the membrane of "osteoclasts" causes calcium to dissolve in bones, disrupting the dynamic balance of bone calcium metabolism. As a result, it is prone to calcium loss and can lead to a calcium deficiency in the human body.
3. Consuming a lot of soy sauce can facilitate the invasion of bacteria and viruses, thereby increasing the risk of respiratory diseases.
High salt diets can lead to a reduction in saliva secretion, which is conducive to the proliferation of bacteria and viruses in the throat area.
Secondly, high salt can kill the normal commensal bacteria in the upper respiratory tract, causing dysbiosis and leading to disease.
Finally, high salt diet can inhibit the proliferation of mucosal epithelial cells and lose their resistance to disease.
These factors will reduce the resistance of the upper respiratory tract mucosa to disease invasion, and various bacteria and viruses will easily take advantage of this vulnerability.
Which people are not suitable to eat more soy sauce? From the above soy sauce hazards, it can be known that for patients with hypertension, they should not eat more soy sauce.
Patients with cardiovascular and cerebrovascular diseases should also avoid consuming too much soy sauce.
Soy sauce is a condiment that can be added to dishes. It adds flavor and aroma to the food, making it more delicious.
It can be inferred that one of the functions of soy sauce is to enhance appetite, and another important aspect is its role in cancer prevention.
Let's take a closer look at the four major functions of soy sauce: 1. Cancer Prevention and Anticancer Action: Soy sauce has a cancer prevention and anticancer effect.
Due to the fact that soy sauce is mainly made from corn and soybeans, it has anti-cancer and cancer prevention effects.
In the United States, experiments have shown that soybeans contain special substances called isoflavones that can slow down or even inhibit the growth of cancer.
German medical scientists have found that isoflavone can stop the formation of new blood vessels, which is needed for cancer cells to receive nutrients.
A study in Singapore showed that soy sauce contains more than one antioxidant ingredient, and the time it takes for each to scavenge an oxidizing agent varies.
It helps reduce the damage caused by free radicals to the human body, and its efficacy is more than ten times higher than common antioxidants such as vitamin C and vitamin E.
2. It can enhance people's appetite. Adding a certain amount of soy sauce when cooking food can increase the aroma of the food and make its color better, thereby enhancing appetite.
The main raw material of soy sauce is soybeans. Soybeans and their products have anti-cancer effects because they are rich in minerals such as selenium.
3. Reducing cholesterol and cardiovascular disease. Soy sauce contains various vitamins and minerals, which can reduce blood cholesterol levels and the incidence of cardiovascular diseases in humans, as well as reduce the damage caused by free radicals to the human body.
4. Soy sauce can be used for treating burns, scalds, and stings from bees and mosquitoes, as well as to relieve itching and swelling.
Soy sauce is a famous seasoning in China, and it has now become an essential ingredient in our homes.
Soy sauce has a unique savory taste and freshness, which can be said to be a great helper in the preparation of delicious food.
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How to make the hero of delicious food, homemade soy sauce. Here are the steps to making it: Soy sauce specific production process: 1, soaked with water and moisturized bean curd: the amount of water should reach 47-50% of the moisture content of the fermented bean curd after boiling.
2. Blending: After mixing with water, the bran is thoroughly mixed with crushed wheat and bran to ensure uniform blending.
3. Steaming: The raw material is steamed under pressure (0.2 MPa) with a rotary steamer, which causes the protein to undergo moderate denaturation, starch is cooked and gelatinized, and microorganisms attached to the raw material are inactivated.
4. Cooling inoculation: Quickly cool the clinker to 45℃, and mix thoroughly with 0.3-0.4% of pure expanded culture of michacillus subtilis seed after being introduced from a pure culture.
5. Thick-layer ventilation fermentation: The inoculated grains are transferred into the fermentation room and fermentation ponds.
Firstly, ventilate intermittently, then continuously.
The temperature of fermentation is controlled in the stage of spore germination at 30-32°C and in the stage of fungal growth at a maximum temperature of 35°C.
This period will involve the process of transcribing and scraping.
During the initial stages of sporulation, enzyme production is most vigorous. The temperature should be controlled between 30-32°C.
6. After the fermentation, add 12-13°Be' hot brine to mix and put into the fermentation pool. Maintain the temperature at 42-45°C for about 20 days until the malt is basically mature.
7. Immersion oil soaking: The three oils left from the previous production are heated to 85°C and then introduced into the matured soy sauce fermentation tank for soaking, allowing the soy sauce to be completely dissolved in it. Then, the raw soy sauce (head oil) is slowly released from the bottom of the fermentation tank through a salt layer to replenish the concentration and salt content.
Brine-making involves separating soy sauce and sauerkraut.
Generally, multiple soaking is needed, with the first oil being rinsed off in sequence, followed by the second and third oils. This cycle of application is necessary to extract the majority of the soy sauce components.
After the post-treatment of soy sauce, heat to 80-85 degrees Celsius for sterilization. Then prepare (adjusting), clarify and quality inspection to get a qualified product.
Buying Soy Sauce Tips Since soy sauce is a condiment that we often eat, therefore, when buying soy sauce, we should pay attention to the selection methods. Choosing good soy sauce can not only make the dishes more delicious, but also be healthier for our health.
Generally speaking, the selection of soy sauce can be made through three steps: 1. The color of high-quality soy sauce should be reddish brown or brownish black with a gloss and a dark appearance. 2. After shaking the bottle, if you see that the soy sauce has a lot of foam, it will not quickly dissipate, and at the same time, observe how quickly the soy sauce flows down the sides of the bottle. High-quality soy sauce is thicker and more viscous, flowing slowly, while inferior soy sauce has low concentration, flows like water, and there should be no sediment or impurities on the bottom of the bottle.
3. Sniffing at the bottle's mouth, high-quality soy sauce often has a strong and rich savory aroma, tasting deliciously fresh. In contrast, inferior soy sauce only produces a small amount of foam upon shaking, which easily dissipates. It smells like burnt sugar, and when tasted, it is somewhat bitter.
The above methods are the common ways to buy soy sauce. However, there is one point worth noting regarding the brands of soy sauce.
Generally speaking, most people tend to buy items based on brand recognition, even for things like soy sauce.
For brands with high reputation and soy sauce that receive positive consumer reviews, mothers can definitely choose to buy.
Preservation of Soy Sauce Don't think that bread, vegetables, rice will mold when they are left to sit for a long time. Even with soy sauce, there is a chance it can spoil and develop a white layer on the surface.
To prevent pregnancy, if the soy sauce has gone bad and molded, here are some tips for mothers:1. In response to the warming weather, mothers should pay more attention in their daily lives and avoid mixing raw water with the soy sauce in the bottle.
However, if soy sauce has gone bad and you don't want to throw it away, you can still use it by properly handling it.
Process: Soy sauce is boiled and sealed.
2. Within the container used for storing soy sauce, a little sesame oil can be added to create a thin layer of oil film on the surface or placing a piece of green onion, several garlic cloves, or even a small amount of cooking wine within the bottle can also serve as an anti-mould agent.
Summer is a season prone to mould growth. Therefore, aside from preventing soy sauce from spoiling, mothers must also properly store jarred enoki mushrooms and mixed vegetables, which can be stored in the refrigerator.
In winter, the temperature is relatively low, so you don't have to spend too much thought on storing soy sauce, but it is best not to use soy sauce for too long after opening, so that the problem of mildew in soy sauce will not exist.
In addition, regarding the preservation method of soy sauce, attention should also be paid to the influence of temperature and humidity.
Will your skin turn dark if you eat too much soy sauce? I often hear female friends around you telling me not to eat so much soy sauce, because eating too much soy sauce will turn your skin dark.
So, will your skin turn dark if you eat more soy sauce? There are also specific research to prove this.
Because China has the idea of supplementing the shape with shape, and the color of soy sauce is black, some people think that if you eat too much soy sauce, your skin will turn dark.
Some pregnant mothers even think that if they eat too much soy sauce, their babies will turn black, so they dare not eat soy sauce.
There is no research to prove the claim that eating more soy sauce will turn the skin dark. It is understood that the pigment substances in soy sauce currently on the market that is manufactured in accordance with relevant national regulations will not directly transfer to the skin and have no effect on the synthesis of melanocytes.
Conversely, if you omit the soy sauce when cooking, many delicious dishes will lose their flavor.
The claim that consuming soy sauce during pregnancy causes the baby's skin to darken is unfounded. It is understood that babies are either black or white, and this is determined genetically, not by consuming soy sauce during pregnancy. Moreover, soy sauce contains amino acids, which are beneficial for the body when consumed. There is no need for concern! However, eating soy sauce can cause darkening of wound scars, as it does not affect skin color.
Foods containing pigments such as soy sauce may affect the color of wounds. The degree of influence is likely to vary among individuals, depending on the size and type of scar, and individual differences in constitution.
However, if you have an injury on your body, it's best to temporarily "isolate" soy sauce, as it can easily darken the color of scars.
*The medical information provided in this text is for reference only.
In case of discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on the medical diagnosis made in person by a doctor.