Is the Asian seasoning soy sauce healthy? Asian cuisine enjoys great popularity in this country. But is seasoning with soy sauce healthy? We have compiled all the information on this topic for you.
Soy sauce for health in summary
- As with almost all foods, whether soy sauce is healthy is not so easy to answer. Here’s what you should know about the Asian seasoning:
- Asian soy sauce contains a lot of protein, no fat, and very few calories. Valuable amino acids make the condiment healthy.
- In addition, traditional soy sauce has heaps of antioxidants – but these only develop their effect in large quantities.
- By the way, the industrially produced products widely used in this country lack these antioxidants. Instead, chemical substances are used in production to skip the usual ripening process of the traditional sauce.
- The soy sauces are also often mixed with less healthy flavors, sugar as well as preservatives.
- Dark sauces contain relatively high salt, so we should only enjoy them in small amounts. However, they are safe for seasoning Asian dishes.
How healthy is soy sauce?
Is the Asian seasoning soy sauce healthy? Traditionally produced soy sauce can be called fit. It contains no fat, only a few calories, but a lot of protein due to the soybeans. Studies also showed that traditional sauce is rich in valuable antioxidants that fight free radicals in the body. However, the industrially produced products you can buy in the supermarket usually lack these antioxidants.
Less healthy is the high salt content of 13 percent. So it would help if you consumed soy sauce only in moderation. For seasoning, however, it is healthier than pure salt, which you can do without in this case. Soy sauce is also not fit for people with histamine intolerance, as it contains a lot of histamines, as do most ready-made products.
In addition, many of the soy sauces you can buy in the supermarket are not natural and contain unhealthy additives such as sugar and glutamate or preservatives.
Small Amounts Are Safe
Traditionally produced Japanese soy sauce contains health-promoting ingredients often missing in industrially produced sauces. Soy sauce is safe for seasoning dishes in small amounts, but we should not consume it in excess due to its high salt content. Instead, these contain unhealthy additives. If possible, reach for soy sauce of organic quality.
How unhealthy is soy sauce?
Traditionally produced soy sauce contains valuable amino acids and relatively high protein, but few calories and no fat. US researchers also found dark soy sauce contains about ten times as many antioxidants (cell-protecting substances) as red wine. To take advantage of this effect, however, soy sauce would have to be drunk by the glass – the usual amounts consumed are hardly enough to bring demonstrable health benefits with it.
Incidentally, some experts also caution that one should be mindful of the salt content in soy sauce, which averages 13 percent. However, soy sauce is more recommendable and always healthier than pure salt as a natural seasoning.
What are the disadvantages of soy sauce?
As great as the health benefits of soy sauce read, we must always note that it should only enjoy the seasoning sauce in moderation. After all, the salt content is 13%, so kidneys and the heart can be damaged if consumed in excess.
In theory, the soy sauce produced traditionally is gluten-free, as the fermentation process breaks down the gluten. However, since everything has to be done quickly today, there are also black sheep among the soy sauces that have been produced in a chemically accelerated way.
Much Spicier Taste
These contain traces of gluten, which can be problematic, especially for people with celiac disease. Therefore, in case of intolerances, it is preferable to use soy sauces from organic manufacturers.
These offer the traditional Japanese shoyu made from fermented oats or sell tamari, which is made exclusively from soy and has a much spicier taste.
If you want a high-quality soy sauce, you should always check the ingredients: The trimmer is in it, the better.
FAQ Asian Seasoning Soy Sauce
According to the results, one teaspoon of soy sauce usually contains almost two-thirds of the recommended daily salt intake. Fish sauce even beats this value: one tablespoon of it already covers daily requirements.
Life-threatening salt concentration in the blood! A large amount of soy sauce had led to an extremely high salt concentration in the blood. If this is the case, the body extracts water from the cells, and if no water is drunk, the body dehydrates.
According to current scientific knowledge, official expert opinions say that the intake of isoflavones in a regular soy diet at normal consumption levels can be considered harmless.
Soy sauce is an Asian seasoning sauce made from water, soybeans, salt, and – regionally limited – grain, suitable for seasoning and refining dishes.
According to expert data, a salt quantity of 40 grams or more can already have a toxic effect on an adult weighing 80 kilograms. However, soy sauce contains between 100 and 200 grams of salt per liter, depending on the variety.
Gastrointestinal ailments such as abdominal pain and nausea can also occur after consumption. An allergic reaction may manifest as an itchy rash and hives on the skin. If the response is severe, breathing difficulties and dizziness may occur.
The symptoms of a soy allergy are not much different from those of other food allergies. You should get checked for an allergy if you notice the following signs: Nausea and vomiting. Diarrhea, abdominal cramps, and bloating.
In addition to valuable nutrients, soy has other health benefits. Some studies show that soy lowers total cholesterol and LDL cholesterol in the body, can reduce the risk of developing prostate cancer in old age, and reduces discomfort in menopausal women.
When consumed in average amounts, soy is healthy. The legume provides you with high-quality protein, phytochemicals, and valuable micronutrients. In addition, soy is cholesterol-free and high in fiber – the ideal ingredients for a portion of healthy food.
Soy sauce production process: First, steamed soybeans are mixed with roasted and ground wheat mixed in equal parts. By enriching particular microorganisms, “koji,” a dry mash, is formed. Then salt and water are added, and a mash is formed – called “moromi” in Japan.
The soybeans are first dipped in water for an extended time and then steamed at a high temperature, and the wheat is roasted at a high temperature and then ground using rollers to speed up the fermentation.
Nowadays, you can often only find chemically produced soy sauces on the market. These are made via what is known as the hydrolysis process. Hydrochloric acid is added to the soybeans to break down the soy proteins into amino acids, and these then provide the umami and salty flavor.
This way, you absorb less salt and can also benefit from the healthy ingredients in the sauce. Soy sauces have a spicy, full-bodied flavor called “umami” in Japanese – officially the fifth flavor besides sweet, salty, bitter, and sour.
It comes in light and dark varieties. The light Chinese soy sauce is relatively thin and somewhat salty. The dark Chinese soy sauce, on the other hand, is slightly thick and has a malty smell. This is because sugar or sugar couleur is added to it for color and consistency.
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Last Updated on 08/03/2022 by Buzz This Viral