Eating "moderate" soy sauce often does not cause cancer: once the "carcinogenic remarks" of a certain substance appear, it will always make you panic. The saying that "eating soy sauce can cause cancer" has long been a cliche, but this is just a "rumor".
Some people say that there is caramel pigment in soy sauce, which contains "4- methylimidazole", which is the source of cancer.
Please make it clear that "caramel pigment" is a legal and compliant food additive, which is allowed to be added to soy sauce in the national standard. For "4- methylimidazole", the national standard also has strict limits (the content of "4- methylimidazole" in caramel pigment should not exceed 200mg/kg), and the problem of "exceeding the standard" of a certain soy sauce has not been detected in many experiments.
Therefore, the relationship between soy sauce and "carcinogenicity" is not established, and reliable treatment is fundamental.
People who never eat soy sauce must be healthier than those who eat soy sauce? This is a "proposition without any basis". Compared with people who don't eat soy sauce, people who eat soy sauce may consume "more salt (sodium ion)", which may increase the risk of hypertension, calcium deficiency and other problems, but this is not an inevitable phenomenon.
Adding soy sauce in the process of cooking can undoubtedly beautify the taste of ingredients and meet the "demand" of our taste to a greater extent, which is relatively a good thing.
Therefore, soy sauce can be eaten, but it should be "healthy": soy sauce is not terrible, and it is as safe to eat as not to eat; Treat soy sauce with a correct attitude, use soy sauce with a rational "technique" and taste soy sauce with a scientific "eating method" to obtain safety and health.
Soy sauce is harmless to the body. Soy sauce is made from soybean food, which is rich in nutrition, especially containing 8 amino acids needed by human body, which may be beneficial to human body. If you really want to find fault with soy sauce, there are two points. First, we may not eat brewed soy sauce, but blended soy sauce. Second, the salt content in soy sauce may be high. If we always add more soy sauce to our dishes, we may consume too much salt (the main component of sodium chloride). There are usually many additives in soy sauce, such as sugar, sweetener, sodium glutamate and so on. But the most prominent thing is salt, which leads to excessive intake of sodium ions. Excessive sodium intake can increase blood volume, increase extracellular osmotic pressure and induce hypertension. Many studies have proved that high-salt diet may increase the probability of inducing obesity, various cardiovascular and cerebrovascular diseases and gastric cancer.
The preparation (blending) of soy sauce is harmless to human body. Generally, it is blended with water, monosodium glutamate and synthetic pigment, but it is generally a qualified additive; Part of tar may also be made of animal bone powder, blood clots and other raw materials, which will not pose any threat to the human body, but will lack some nutrients. Brewing soy sauce requires high brewing time and cost, and it takes several months to make it, so there are many blended soy sauces now. The raw material for brewing soy sauce is soybean cake made of soybean or defatted soybean, which contains the original beneficial substances of soybean, such as various minerals and vitamins, including protein, and may taste more delicious. If you want to pursue the brewing of soy sauce, you can look at the content of "amino acid nitrogen" on the soy sauce label. The higher the amino acid nitrogen content, the higher the quality of soy sauce and the more delicious it is. There are generally four levels, stunt, first class, second class and third class. The amino acid nitrogen content was 0.8%, 0.7, 0.55 and 0.4/ 100ml, respectively.
However, whether blending soy sauce or brewing soy sauce, they may be added to the sugar, salt, sweetener and other ingredients mentioned above, as well as some common food additives, such as sodium salts such as benzoic acid, potassium sorbate and disodium nucleotide, which are acidic preservatives and can keep soy sauce for a longer time under acidic conditions. If the control of these additives is not strict when manufacturing, a large number of them exceed the standard, which may really affect our health. For example, excessive intake of benzoic acid may cause poisoning, such as diarrhea, abdominal pain and tachycardia. So if you don't care much about the price, you can pay more attention to choosing super soy sauce and brewing soy sauce when choosing soy sauce.
Of course, people who don't eat soy sauce at all are not necessarily healthier than those who eat soy sauce. Soy sauce is only one of the factors that may affect health, and there are many other factors that affect health, such as high-fat diet, high-sugar diet, sedentary lying down, drinking and smoking and other bad living habits and eating habits. Soy sauce can add flavor to food and is the most commonly used condiment. Adding soy sauce properly helps to increase appetite, but it actually does more good than harm to us.
The question "Who is healthier who eats soy sauce or who doesn't" has no discussion value at all, because: health has little to do with eating soy sauce! Soy sauce is a traditional condiment and a fermented product in China. As long as consumers have no special diseases and eat too much, it is harmless to the human body!
However, the subject has many questions. Wei Wei still talks about the classification of soy sauce and answers them one by one:
Soy sauce is blended?
Soy sauce is divided into brewing soy sauce and preparing soy sauce:
So generally speaking, the ingredients of brewed soy sauce are better, the nutritional value is higher, and the added ingredients are simpler, but at the same time, because the brewing cycle is long and more expensive, we only need to pay attention to whether there is the word "brewed soy sauce" on the outer packaging when buying!
Although the prepared soy sauce contains a lot of food additives, they are all within the scope stipulated by the state, and the addition amount will not exceed the standard. As long as it is bought on a formal occasion, there will be no problem of excessive harmful ingredients, so the subject need not worry about blending. After all, the modern food industry is very developed, which can simplify food processing procedures and reduce processing costs. Therefore, it is reasonable and necessary to exist. If you are worried, don't buy it or eat out as little as possible!
Is the ingredient in soy sauce terrible?
There are many varieties of soy sauce and many ingredients, including sugar, monosodium glutamate (monosodium glutamate), salt, pigment and so on. Among them, sugar, salt and sodium glutamate are common ingredients in soy sauce, which have the functions of refreshing, removing fishy smell and increasing salt. After all, the umami taste of soy sauce needs salty taste besides refreshing substances (sugar and monosodium glutamate). Therefore, after seasoning with soy sauce, the food gets a certain amount of salt, so it should be seasoned with less salt, otherwise the sodium will be excessive and the threat to blood pressure will increase.
The color in soy sauce mainly comes from Maillard reaction, and its principle is the same as that of baking bread: protein in dough reacts with the flourishing and browning of carbohydrates at high temperature to produce caramel color, and soy protein contained in soy sauce also produces this reaction to produce caramel color. In addition, some black soy sauce will also add pigments. After all, soy sauce is not only fresh, but also sometimes used for coloring. For example, soy sauce is a common condiment in dishes that need coloring, such as braised pork. The pigment in soy sauce is generally caramel pigment, which, like the pigment in cola, is harmless to human body as long as it is added in excess, and is often used in food production.
Soy sauce will come into contact with oxygen in the air after opening. In order not to increase the salt content (adding salt can prolong the shelf life) and prolong the storage time, some preservatives will be added, but this is also a safe amount allowed by laws and regulations. If all food additives and preservatives panic, most foods on the market can't be eaten!
When it comes to phytoestrogens in soy sauce, don't worry. Soy sauce itself is mostly water, and even the soybean content in brewed soy sauce is very limited, and the phytoestrogen content is even less. Besides, how much soy sauce can we eat every day? In addition, phytoestrogen will not improve the level of human estrogen at all, its activity is only one thousandth of that of human estrogen, and when the level of human estrogen is high, it can reduce the level of human estrogen, so you can't blame soy sauce for the chest lump! There are many kinds of breast diseases, which are related to diet, living habits, heredity, mental state and other reasons! )
How to choose soy sauce?
Life needs nutrition, and so does life! Camp health activities with Weiwei, welcome to pay attention to nutrition Weiwei Road! Soy sauce itself is a condiment that originated in China. China people often say "seven things to open the door", and soy sauce exists as a necessity of home life.
Soy sauce has a high status in China's kitchens. When I was a child, adults teased children that when I grow up, I will definitely say "I can cook soy sauce"!
When I was a child, I had a special soy sauce bottle at home. When adults cook, especially when stewing meat, they find no soy sauce. They must have given me a dime to make soy sauce.
At that time, the grocery store had a vat of soy sauce and a special funnel for selling soy sauce for easy access. Moreover, a bottle of soy sauce doesn't cost a dime, and the rest of the money is the child's "running errands", which can be exchanged for a few pieces of sugar, so the child is very satisfied with soy sauce. We call soy sauce "clear sauce" here. I don't know what the story is, so it was called that at that time.
Will people who never eat soy sauce be healthier than those who often eat soy sauce? First, the production of soy sauce
Second, will people who never eat soy sauce be healthier than those who often eat soy sauce?
Third, how to choose a good soy sauce through the ingredient list of soy sauce
Soy sauce is an important condiment in our kitchen. It has been invented and eaten for thousands of years. Eating soy sauce has little to do with health. Of course, soy sauce is a condiment, and no one can drink it as water, right? Therefore, although soy sauce is good, it should be used moderately. Here's what I think about this question. Who is healthier than people who often eat soy sauce and those who don't? Let's discuss this problem. Eating soy sauce often is not necessarily unhealthy, and people who don't eat soy sauce are not necessarily healthy. Some fried dishes can't be considered good dishes without soy sauce. Braised pork belly and braised beef must be cooked with soy sauce. However, it should be pointed out that people who eat soy sauce often hinder people's nutrient absorption. If they eat a lot of braised pork, it is easy to get intestinal polyps. Therefore, they should try to eat less soy sauce, and some meat dishes with soy sauce will lose nutrition. Now, according to people's different appetites, some people don't like soy sauce, and the nutrients of favorite dishes will not be destroyed. Therefore, people's living habits naturally don't like to eat soy sauce, and they don't object. In short, it depends on their living habits.
Grandma never ate soy sauce and lived 102 years old. She is in good health. She said soy sauce was bitter and not delicious. I use video to answer this question.
This question seems to have no scientific basis. Unless people who eat soy sauce overeat for a long time and use it unconventional. Is this unusual?
As a condiment in cooking, soy sauce is a very good food additive. However, some people don't eat since childhood. Some dishes don't eat soy sauce, and it doesn't matter if tea eggs add soy sauce. There are other dishes, tea eggs can't have soy sauce, but noodles can't be without soy sauce. Strange, all kinds of situations may be the cause of eating habits or hobbies.
As for whether eating soy sauce and not eating soy sauce, or whether eating soy sauce often and never eating soy sauce will affect health, I have never heard of it.
But I think since the country allows the production of good quality soy sauce, as long as it is used normally, it will not cause health problems. It should be said that there is no doubt about it.
I remember when I was a child, adults would say; People who eat soy sauce tend to have darker skin; Others said that if you are injured and your skin is broken, don't eat rice with soy sauce during the recovery period, so as to avoid leaving dark or black wounds in the future. In fact, I have never seen such a thing in my life.
Recently, I often watch some food programs, in which many chefs cook with soy sauce, which makes the dishes more delicious and gives full play to the technical level. Such as: lion's head, Four Joy Meetballs, braised pork, braised fish, Sixi baked bran, smoked fish, griddle and so on. Some dishes will taste worse without soy sauce.
To tell the truth, soy sauce on the market now basically replaces the products of the past. When I was a child, soy sauce was called a fragrance. When I came home from school, I turned on the briquette stove and fried an egg with fried rice, which was quick and good. Pour in lard and rice (preferably cold rice overnight), stir fry a few times, and finally sprinkle some soy sauce. Speaking of which, it seems that delicious fried rice with eggs is just around the corner.
I have also seen some unknown soy sauce in the countryside. Except for the color close to soy sauce, there is almost no feeling of soy sauce that we usually buy and use. There are even impurities in the vat. Like this so-called "soy sauce", it is hard to say whether it will affect health. Anyway, I don't think it's so cheap since it's in your mouth and safety comes first. In fact, the soy sauce marked with standard number and quality grade on the market is enough to meet our usual needs.
However, soy sauce contains "sodium", which reminds people that people, especially those with cardiovascular and cerebrovascular diseases, should not eat more foods containing sodium, and the elderly really should not eat more soy sauce.
Some people have a strong taste, but they won't get used to it if they have a light taste. In fact, it is not difficult for a person to form a habit. Compared with the medical expenses, it is cost-effective to eat less salty food. Because eating less salt saves money and is healthy. Kill two birds with one stone is a good thing.
Eating soy sauce or not is just like life. No one is perfect, each has his own strengths; Every man has his hobbyhorse.
After all, health is self-evident.
It doesn't have to be like this. There is nothing in soy sauce that directly threatens the human body. If you eat soy sauce often, eat more salt at most. As long as it is the right amount of soy sauce, the intake of salt is not much, and it will not pose any threat to the body. On the contrary, the advantages of eating soy sauce properly outweigh the disadvantages. The raw materials of soy sauce come from soybeans, such as soybean meal, bean dregs and other ingredients. The nutritional value of soybean is very rich. Fermented soy sauce is rich in amino acids and vitamin B, which can supplement some beneficial ingredients needed by human body. Soy sauce also has the function of refreshing, enhancing taste and promoting appetite. It is the most commonly used and recognized excellent condiment in life. Many friends are "the one who refuses to season". As long as it is seasoning, they all think it should not be added. It is best to eat "non-added" food. In fact, the seasoning is tested to be harmless to the human body, and there is no problem if you don't eat it. But if we can make food more delicious, satisfy our taste buds and improve our brain's satisfaction, that would be great. As long as we add the right amount, it's actually not a big problem.
Some friends will think that soy sauce is both brewed and blended. Is eating mixed soy sauce a threat to health? Not really. Qualified blended soy sauce will not have much impact on health. Blended soy sauce is not brewed with soybeans, but some bran, beans and wheat flour are added to improve the taste, which is mainly made of water, monosodium glutamate and synthetic pigments. However, the blended soy sauce will produce 3- chloropropanediol during hydrolysis. If ingested in large doses, it will cause cancer, but it is rarely used in soy sauce blending. Generally speaking, adding soy sauce to taste is unlikely to pose a threat. Blending soy sauce and brewing soy sauce also have great differences in taste. The soy sauce is salty, with little flavor, and tastes a little different. The brewed soy sauce is soft in taste, rich in umami, and can even taste the bean flavor.
If you are very concerned about blending soy sauce, you can look at the label of soy sauce before buying it. Most soy sauce should be labeled as brewed/blended soy sauce. You can also observe the color of soy sauce. The color of brewed soy sauce is somewhat bright, and the color of blended soy sauce is heavier. Of course, this is not universal; Soybean and bran are the main ingredients for brewing soy sauce, and wheat flour is the auxiliary material, but blended soy sauce does not have these raw materials; The most trustworthy thing is to look at the content of "amino acid nitrogen". The national premium soy sauce should be 0.8g/ 100ml, the first-grade soy sauce should be 0.7g/ 100ml, but it will be 0.55g/ 100ml soon, and the third-grade soy sauce should be 0.4g/ 100ml, which is not marked.
Of course, both brewing soy sauce and blending soy sauce contain sodium ions, so it is best not to put too much. Adding too much salt is not recommended, or adding a lot of soy sauce can avoid adding salt.
Lang Zhonglai explained that [covering your face] Life is almost [snickering], and that life is so short [tears] has little to do with eating soy sauce [flashes of light] [covering your face] [praise] [rose] [rose]