Benefits of soy sauce for women. All about soy sauce: what it is, composition, how it is done, what are the benefits and harms. Video: what happens if you drink a lot of soy sauce

Soy sauce today can be found in every kitchen. It is added to soups, salads, omelettes, meat and fish are marinated in it. Recently, Chinese, Japanese and other types of Asian cuisine have firmly entered our lives.

Soybeans were first used as food during the late Zhou Dynasty - 1134-246. BC. A little later, the Chinese learned to ferment soybeans to make foods such as tempeh, natto, tamari, and soy sauce.

Due to the fermentation process, the beneficial substances of soy become available to the human digestive system.

The composition and calorie content of soy sauce

Composition 100 gr. soy sauce as a percentage of the recommended daily allowance presented below.

Vitamins:

• B3 - 20%;
• B6 - 10%;
• B2 - 9%;
• B9 - 5%;
• B1 - 4%.

Minerals:

Calorie content of soy sauce - 60 kcal per 100 gr.

Soy sauce contains biologically active components that have strong antioxidant properties and resist the development of many diseases.

For the bones

Genistein has a high anti-osteoporotic effect, prevents the leaching of calcium from the bones in women during menopause.

For the heart and blood vessels

The use of 60 mg. soy protein isoflavones reduces the risk of developing cardiovascular disease in postmenopausal women.

Soy sauce cleanses the walls of blood vessels from cholesterol and normalizes blood pressure.

For receptors

The sauce enhances all five flavors due to the presence of a natural neurotransmitter - monosodium glutamate.

For the liver

The protective effect of genistein in soy sauce has been noted when exposed to damaged liver and fibrosis caused by chronic alcoholism.

For diabetics

For women

The genistein and daidzein in soy sauce mimic the female hormone estrogen, so they can inhibit the natural production of this hormone in women of reproductive age. They are beneficial for post-menopausal women and reduce the risk of developing breast cancer.

For skin

Studies have shown that genistein may be useful in reducing the symptoms of dermatitis when taken daily.

For immunity

soy sauce for weight loss

Soy sauce is a low calorie product. It can replace almost all high-calorie seasonings: sour cream, mayonnaise, and even vegetable and olive oil. Therefore, it is used in diet food for weight loss.

Due to compounds similar in composition and properties to estrogens, soy sauce is healthier for women than for men.

Regular consumption of soy sauce reduces the concentration of male sex hormones, since the components of soy sauce have anti-androgenic activity in the testicles, prostate and brain.

Excessive consumption of soy and soy sauce increases hair growth in middle-aged men, which indicates a decrease in testosterone levels.

On the other hand, the content of antioxidants strengthens the body, and isoflavones inhibit the development of testicular and prostate cancer.

Harm and contraindications of soy sauce

The harm of soy sauce was noted when a product made with a violation of the fermentation process was consumed. Do not buy soy sauce in the markets or from unverified manufacturers.

But, even a quality product, there are contraindications:

• bowel disease. Salt, which is used in the production of soy sauce, can be deposited in the body, irritate the surface of eroded intestinal walls;
• age up to 5 years, since it is not known how the child's body will react to it;
• allergy- cases are rare, but you should follow the reaction of the body when you first use soy sauce;
• pregnancy on early dates – high levels of hormones can provoke a miscarriage.

Some researchers have noted cases of migraine attacks with the abuse of soy sauce.

How to choose soy sauce

Traditionally, soy sauce is made by fermenting soybeans, salt and wheat. Be careful because many varieties on the market are artificially produced using chemical hydrolysis. Such products are harmful and may contain carcinogens.

Note:

• Properly prepared soy sauce label always states that it is a fermented product;
• as part of good product only soy, wheat, salt and water are present. Avoid dyes, flavors and preservatives;
• too dark color and sediment on the walls indicates a poor-quality product;
• to reduce the cost of the product, peanuts are added to it, which does not improve its properties.

Soy sauce with the addition of citrus peel is healthier than without it - it contains more antioxidants. In a quality product, the protein content is at least 6-7%.

Soy sauce is one of the most popular products in Asian cuisine. The product is obtained by fermenting soybeans under the influence of special fungi. It looks like a dark liquid with a characteristic pungent odor.
Soy sauce is considered the king of Japanese cuisine. In Japan, chefs use it in almost any dish, except for sweets of course. Thanks to him, dishes acquire a special piquancy and sophistication. Despite new innovations in food technology, the recipe for its preparation has remained unchanged. Every Japanese consumes 25 grams of this product per day.

You can make any sauces from it: shrimp, fish, mushroom or mustard. They can also marinate fish, meat, seafood.

Soy sauce is a product that almost all nutritionists unanimously recommend. After all, it can simultaneously replace salt, oil, seasonings, mayonnaise, and plus it does not contain cholesterol. The calorie content of 100 grams of this wonderful product is only 55 calories. Dieters should choose sauces that are low in sodium.

Useful properties of soy sauce:

Contains a large amount of amino acids, minerals and vitamins.

It can serve as a good prophylactic against the development of cancerous tumors, due to its ability to reduce the amount of free radicals.

In terms of protein content, it is in no way inferior to meat. And the high content of gluatomines in it will allow you to refuse the use of salt without much effort.

It has the ability to slow down the aging of the body and improves blood circulation.

High-quality soy sauce does not need preservatives, and it can be stored for a very long time (up to 2 years), it retains many useful vitamins, amino acids and minerals.

It is also useful for people suffering from a disease of the cardiovascular system: ischemic disease, hypertension, atherosclerosis, recovery after myocardial infarction.

Obese people.

Diabetics, as soy is considered a dietary therapeutic agent.

People suffering from chronic constipation of an alimentary nature, suffering from chronic cholecystitis.

Those who suffer from pathologies of the musculoskeletal system (such as arthritis and arthrosis).

Harm and contraindications of soy sauce:

Harmful consequences for the body of the use of the product are associated with the method of its production.

Modern manufacturers, seeking to reduce costs and speed up the manufacturing process, add artificial ingredients to soy sauce. nutritional supplements.

To speed up production, sulfuric or hydrochloric acid is used along with alkalis.

Some brands of soy sauce contain GMOs.

This product contains a large amount of salt, so it should not be consumed by those suffering from diseases in which it is contraindicated.

In order for soy sauce to benefit the body, it is necessary to choose a product of natural fermentation.

It is hard to imagine Asian cuisine without soy sauce; it is added to marinades for meat and fish, salads and simply served with almost all dishes. Thanks to its pleasant taste and smell, it quickly spread throughout the world and is widely used in cooking. In our country, soy sauce became popular 10-15 years ago with the advent and spread of Chinese and Japanese cuisine.

Soy sauce is obtained as a result of fermentation (fermentation) of soybeans under the influence of aspergillus fungi. Sometimes wheat is added to activate the fermentation, in which case the finished sauce has a slightly different taste. Natural soy sauce contains soybeans, water, salt, and sometimes wheat. The finished sauce turns out to be rich dark brown, almost black, in color, thicker in consistency than water, has a very salty taste and a specific pleasant smell. Preparing the sauce in the classical way takes a lot of time (from one and a half months to three years), which is unprofitable for manufacturers. Therefore, to speed up and reduce the cost of production, it is made by hydrolysis of soy protein under the action of chemical substances. The result is a product, the taste and properties of which, of course, differ from natural. To improve the taste and consistency of such a sauce, various dyes and flavors can be added to it.

Soy sauce contains a lot of protein.

Soy sauce has mass useful properties. In 100 g natural product contains 6-8 g of protein, about the same amount of carbohydrates, but there are practically no fats in it. The calorie content of soy sauce is about 50 kcal per 100 g, so it can be attributed to dietary products. And although the sauce is very salty, it is still added to dishes in small quantities, which allows it to be safely used by people on diets for.

Soy sauce uses a lot of table salt, so it contains quite a lot of sodium. There is an opinion that salt can be replaced with soy sauce, which is very important for many people suffering from diseases in which it is limited or completely excluded from the diet. This opinion is partly correct, since the sodium content in a tablespoon of soy sauce is many times less than in the same amount of table salt, while a dish to which 10 ml of sauce is added will no longer be fresh. In addition, soy sauce also contains a lot of useful substances, which, of course, are not in regular salt. Therefore, it can help people on therapeutic diets to reduce the amount of sodium that enters the body when eating table salt. However, for this purpose, you need to choose high-quality soy sauce.

In addition to sodium, soy sauce contains a little manganese and copper. It also contains ascorbic acid, B vitamins, which are formed as a result of the fermentation process. However, given the small amounts of sauce used, we can conclude that the poor vitamin-mineral complex that is part of it does not have a significant effect on the body.

The amino acid composition of soy sauce is very rich: there are almost all essential and non-essential (not synthesized in the body) amino acids. And given the relatively high content in the sauce, it can be argued that even a small amount of this product in dishes is good for humans. Proteins are building material for all cells of the body and perform many other functions.

Special attention should be paid to glutamic acid, which is present in soy sauce in the form of salt -. IN last years there are constant discussions about the dangers of this chemical compound. It is thanks to monosodium glutamate that dishes seasoned with soy sauce seem tastier and more appetizing to us, since it increases the sensitivity of some taste buds. Glutamic acid and monosodium glutamate, which are naturally formed in soy sauce, are absolutely harmless to the body. Natural monosodium glutamate is found not only in soy sauce, but also in a huge number of products (meat, hard cheeses, legumes, etc.). When it comes to the dangers of monosodium glutamate, we mean a seasoning obtained by chemical means, which unscrupulous fast food manufacturers especially generously add to chips, crackers and other snacks.

Harm of soy sauce

Even natural soy sauce made from low-quality raw materials (spoiled soybeans) is unlikely to be useful for the body. Sauce made by hydrolyzing soy protein may contain harmful carcinogens. Flavorings, dyes and preservatives can also be harmful to the body, which should not be in a high-quality natural sauce, but which are added to it by unscrupulous manufacturers. Therefore, you should not buy cheap low-quality soy sauces.

Currently, most of the soybeans on the market are transgenic (genetically engineered), so it is likely that the vast majority of soy sauces are made from genetically modified soybeans. Disputes about the dangers of transgenic foods are ongoing, and the long-term consequences of their consumption by humans are still unknown.

Soy sauce still contains a fairly large amount of salt, this must be taken into account by people who observe, as well as those suffering from kidney and liver diseases.

Do not abuse soy sauce for people suffering from diseases of the digestive system, especially in the acute stage. Also, do not give pure soy sauce to children.

TV channel GuberniaTV, Home Economics section on how to choose soy sauce:

Soy sauce is a product familiar to many. Nutritionists recommend using it during many diets as a seasoning and in place of salt. , cooked with this seasoning, are distinguished by an exquisite aroma and taste. But how useful is the sauce and why does its cost vary in such a wide range.

The benefits of soy sauce

Soy sauce came to our country from Asia, where soybeans have been produced for more than one hundred years. The production of natural sauce is quite complex technological process. The most useful is the one that has passed the stage of natural fermentation. To do this, boiled beans are diluted with water, put salt and left for about a year. Then the composition is filtered and poured into containers. The price of such a product can reach 500 rubles per bottle.

But not every manufacturer strives to go through all the stages of product manufacturing; most entrepreneurs use a lighter and cheap way. For example, to speed up the fermentation process, they add certain bacteria to the composition, which reduce the fermentation time to 1.5 months. The cost of such a product is about 350 rubles. But this method of making the sauce is harmless enough and will not harm your health.

However, the imagination of manufacturers knows no bounds, they open up more and more new methods for the production of soy sauce. For example, some contrive to boil the beans in hydrochloric acid and then quench the mixture with alkali. Even people working in this industry are already causing damage to their health, to say nothing of those who eat it. Such a product costs in stores within 100 rubles.

When choosing a real sauce, pay attention not to the container. The bottle must be glass. Then study the composition. The natural product contains only soy, salt, sugar, wheat, vinegar and water. By appearance the sauce should be clear and have a brown tint.

Attention! The dark color of the product may indicate that you have a fake.

However, a natural product prepared by natural fermentation has certain benefits for our body. Basically, these are the amino acids that make up the product. In this sauce, the content of vitamin C is 150 times more than in citrus fruits. Therefore, the seasoning acts as an excellent antioxidant, helping to remove free radicals and defeat numerous infections.

The sauce has a positive effect on blood circulation and acts as a prophylactic for heart disease.

The positive qualities of a natural product are seen in the treatment of insomnia, muscle spasms, and edema.

They note the low calorie content of the product, so they recommend it to those who decide to part with their extra pounds.

Harm of soy sauce

Don't get too carried away with soy sauce. This can lead to salt deposits.

Basically, harm to the body is caused by a product prepared by unscrupulous manufacturers. In some cheap products, experts find an off-scale amount of carcinogens that adversely affect human health and lead to the formation of cancer cells.

In addition, the sauce is quite allergenic, so it is not recommended to add it to food for children and people prone to allergies. Phytoestrogens present in the product adversely affect the health of a pregnant woman and can lead to miscarriage.

And yet, when choosing a product, give preference only to natural soy sauce and a trusted manufacturer.

For 10 years now, the king has won the love of Russians oriental cuisine- soy sauce. Its benefits and harms have long been studied in Asia. But in our country there are still few experts on the value and possible negative consequences of eating it. We hasten to fill this gap in your knowledge, and tell you the most known facts today.

Why soy sauce is bad

As you know, this liquid has a pronounced salty taste. And this is no accident. The composition of soy sauce, dark or light, contains a large amount of ordinary salt. Therefore, its use should be limited.

In general, initially the sauce was invented as an additive to the main dish, as if seasoning, shading the taste. Our compatriots have gone further: they pour it absolutely everywhere and literally in liters. No wonder that subsequently such "cooks" are expected:

• gout
• hypertension
• heart attack
• arthritis
• arthrosis
• kidney disease

But how many troubles can bring unlimited salt intake? But that is not all. Soy sauce, cooked according to the rules, contains a lot of protein. Therefore, it can cause an allergic reaction, especially in children. Pediatricians strongly recommend not to add brown liquid to children's food until at least 5 years old.

Another danger lies in the presence of estrogen. Hormones benefit women, but only if it's not a future mom. Because the body of a pregnant woman is already stuffed with hormones, and their excess threatens the unborn baby with various brain pathologies.

For the same reason, soy sauce should not be abused by people with pathologies in the endocrine system. In particular, with diseases of the thyroid gland. Who knows how hormones will behave in the body?

Benefits of Soy Sauce

However, despite all the warnings, soy sauce remains one of the most popular dressings for ready meals. And scientists have already conducted several studies proving that moderate consumption of the product not only does not harm, but also benefits.

The high content of antioxidants is especially appreciated. These substances, discovered by science relatively recently, have already managed to bring many pleasant moments to mankind. It is thanks to them that the body begins to age very late. And all organs function almost like in youth. Plus, numerous laboratory tests of various groups of people have shown that regular, competent use of soy sauce significantly reduces the risk of cancer.

The positive effect of soy sauce on the female body is very remarkable. Due to the presence of powerful natural phytoestrogens:

• wrinkles appear later
• easier to bear painful menstruation
• reduced risk of post-climatic osteoporosis
• alleviate menopausal symptoms
• reduces the risk of breast cancer
• the climax itself is much easier to bear

Therefore, even some gynecologists strongly recommend that women over 35 begin to gradually include a small amount of soy sauce in their diet.

Such an important protein

Proteins are an essential component of human nutrition. Without them, the normal functioning of all body systems is impossible. What should those people who are “rewarded” by nature with individual intolerance to animal proteins do? After all, the body itself does not reproduce such substances. It must receive them from the outside, with the intake of food.

Soy sauce will help partially solve this problem. Indeed, in terms of protein content in the composition, it is second only to meat and eggs. Of course, this does not mean that this knowledge allows you to start sipping sauce in buckets. But, as a dressing for main dishes, this is quite an option.

By the way, vegetarians and vegans use this feature of the sauce with might and main. Which, as you know, receive less protein from food. After all, it is rare that a plant can boast such a high content of a useful substance.

Advice. Some people have completely eliminated salt from their diet, replacing it with soy sauce. Here they definitely do not experience a protein deficiency in the body.

Recent independent studies have shown that regular consumption of soy sauce has a positive effect on the state of the cardiovascular system. For example, just a few drops of Asian seasoning give a delicate boost to the general blood circulation. At the same time, the rich composition of soy sauce favorably affects:

• vascular elasticity
• their purity from sclerotic plaques
• strengthening the vascular system as a whole

This is an indicator that the use of soy sauce in food is a partial prevention of heart attacks and thrombosis.

Nowhere without amino acids

Athletes did not ignore soy sauce. After all, they know that the normal functioning of muscle tissue and its growth are impossible without amino acids. Gas station can be called a champion in terms of their content.

Even doctors recommend regular use of Asian seasoning for people with severe malnutrition and muscular dystrophy. Because on my own human body unable to synthesize amino acids. And without them, the body quickly loses muscle mass, gets old and starts to get sick.

With all this, soy sauce is one of the most low-calorie foods. Therefore, it can be safely used by people who follow the figure, are on a diet or are engaged in powerful physical exertion. The fat layer does not grow, but muscle works great.

Vitamins and minerals

Some sources claim that the vitamin and mineral composition of the sauce has no effect on the human body. Say, the amount of dressing consumed per day is too small. We tend to disagree with this statement.

No doubt, the average person eats little soy sauce per day. But if you eat it regularly, then the body may well receive the required amount:

• b vitamins
• vitamin C
• zinc
• vitamin A
• gland

Agree, with the current culture of nutrition, even insignificant milligrams of useful substances can play a big role in the work of the whole organism. This is especially true in the cold season and early spring, when there is no fresh herbs and most vegetables.

Due to the increased popularity of soy sauce around the world, many fakes of this exceptional product have appeared on the market. For example, unscrupulous manufacturers profit from ignorant people by slipping them a surrogate under the guise of a natural product. In order not to put your hard-earned money into the pocket of scammers, always look for the word "fermented" on the packaging of soy sauce. And remember that quality product cannot cost three kopecks, being sold at every corner.

Everyone knows perfectly well that the famous Asian seasoning tastes very salty. But nevertheless, in terms of sodium content, it is inferior to any, even the most wonderful salt. This is very relevant in light of sodium-free diets. After all, some people are advised to limit their sodium intake for strict medical reasons.

And it’s rare for anyone to quickly change their eating habits. That's why soy sauce comes to the rescue. There is little sodium in it, and the taste of the dish remains salty. What is not salvation for lovers of gluttony?

Indirect harm from soy sauce may arise from the raw materials from which it was made. Once, a soy scandal even broke out in the press. This happened due to the high content of carcinogens in the finished sauce. Moreover, it was made from genetically modified soybeans, which does not add to the usefulness of such a dressing.

By the way, soy sauce is recommended for people with diseases. nervous system. The high content of B vitamins contributes to the competent functioning of the nerves, the removal of depressive conditions and getting rid of insomnia. Migraines and headaches will also bypass lovers of oriental dressing.

Carefully view the bottle through the light when buying. Even a thick dark sauce should be absolutely clean, without impurities, sediment and incomprehensible flakes at the bottom. And read the ingredients. Natural soy sauce keeps well for about 2 years without the addition of preservatives.

This is such an amazing soy sauce. The benefits and harms of it, like any product, will provoke eternal disputes. We hope that our information will bring you new knowledge. And to use them not to the detriment of yourself and the household is your task. Remember, the sauce is not an independent food, but only an additive to it. And don't get sick.

Video: what happens if you drink a lot of soy sauce