1, soy sauce can't be mixed, or it will hurt your stomach.
Soy sauce is also divided into edible soy sauce and cooking soy sauce. Among them, table soy sauce can be eaten directly. This soy sauce can be used as a cold dish and has no effect on the stomach. Generally speaking, general commodities named soy sauce or fresh soy sauce can be eaten directly.
Boiled soy sauce is a kind of soy sauce that cannot be eaten directly. It must be fried and burnt with food before eating. Otherwise, it will affect the taste and color of food, and eating it directly will also hurt the stomach. Generally, the trade name of this cooking soy sauce is soy sauce. If you encounter soy sauce, you should cook it before eating it.
2. The addition of soy sauce needs to be controlled, and patients with cardiovascular disease, diabetes and kidney disease should add less.
Sometimes cooking pays attention to color, fragrance and taste, and adds soy sauce to adjust the tone of salt, but at this time it is often necessary to be alert to whether the salt content exceeds the standard. Every 6 ml of soy sauce is equivalent to 1 g of sodium salt, so the daily salt intake should be the salt equivalent to soy sauce intake+salt put in cooking.
Generally, the addition of soy sauce should be controlled at 10-20ml, and the total addition should not exceed 30ml. Patients with cardiovascular disease, diabetes and nephropathy should not consume more than 15ml of soy sauce every day. I suggest you prepare a measuring cup, because it is easy to pour more if you pour it by feeling.
Don't add more soy sauce to patients who take medicine.
Patients with gastrointestinal diseases should not add more soy sauce when taking some drugs, so as not to aggravate the phenomenon of nausea and vomiting. Try to have a light diet. Cooking food with less oil and low salt can nourish the stomach.
Patients with cardiovascular diseases and nephropathy should not add too much soy sauce, but should pay more attention to less soy sauce and less salt to prevent hypernatremia caused by excessive sodium intake.
5. You can choose different kinds of soy sauce according to your nutritional needs.
Soy sauce has so many precautions. In fact, moderate consumption of soy sauce is beneficial to the human body.
Soy sauce contains glutathione, which is an excellent antioxidant, and its antioxidant effect is even greater than that of vitamin C and vitamin E. HEMF furanone contained in it has strong anti-cancer effect; The conjugated linoleic acid contained in it can also inhibit cancer, arteriosclerosis and reduce body fat.
There are many kinds of soy sauce on the market, except for the classification of table soy sauce and cooking soy sauce, there are kelp soy sauce, salt-free soy sauce and iron-fortified soy sauce. You can choose the soy sauce that suits you according to your own needs.
① kelp soy sauce
Although there is iodized salt, some soy sauce can also supplement iodine. Long-term consumption of iodine-containing soy sauce can prevent tuberculosis, but patients with hyperthyroidism should try not to choose iodine-containing soy sauce and iodized salt.
② Salt-free soy sauce
Salt-free soy sauce generally only contains water, soybeans, wheat and so on. , or replaced by other inorganic salts without sodium. Patients with cardiovascular disease and nephropathy are advised to eat salt-free soy sauce to reduce sodium intake.
3 iron fortified soy sauce to supplement iron.
Iron is an essential nutrient. When iron is sufficient, it has anti-fatigue effect, and iron deficiency is easy to cause iron deficiency anemia. China Nutrition Society recommended that the iron intake of adults is1015 mg; ; Pregnant women need 30mg.
In addition to daily consumption of iron-rich foods, buying iron-fortified soy sauce is also a good way to supplement iron. 10- 15ml iron fortified soy sauce can supplement 3-4mg of iron, which can reach 30%-40% of the daily requirement.
References:
[1] draw. Baidu baike
[2] Lu. Nutrition and health of condiments [C]. //20 14 proceedings of the 6th China condiment industry development and new technology and new technology summit forum.2014:143-148.
[3] Yu Kang. Healthy doorways in condiments [J]. Healthy World, 20 12(3):46-47.