Soy sauce is a condiment we all have around, and some people can't even eat a meal without it. But in recent years, experts have discovered a direct link between soy sauce and liver cancer. So, how can we eat soy sauce in a healthy way?
Soy sauce is an indispensable seasoning on the Chinese dining table, and the Chinese people discovered the secret of brewing soy sauce long ago. As early as over 2,000 years ago in the Western Han Dynasty, soy sauce was already widely used and produced. However, in recent years, experts have found a direct relationship between soy sauce and liver cancer, with the incidence rate of liver cancer being directly proportional to the amount of soy sauce consumed.
The main ingredients of soy sauce are soybeans and their products, which have anti-cancer effects due to their rich content of minerals like selenium. However, it is worth noting that during the production, storage, transportation, and sales of soy sauce, it is often contaminated due to poor sanitation conditions, and may even carry pathogenic bacteria that cause intestinal infectious diseases. The problem is more pronounced with bulk soy sauce.
Experiments have shown that typhoid bacilli can survive in soy sauce for two days, and halophilic bacteria can survive in it for a long time. In cloudy soy sauce with sediment or impurities, the number of bacteria can be more than 100 times higher than the standard. If such soy sauce is eaten without being heated and disinfected, it can cause illness.
In addition, researchers have also found carcinogens in soy sauce. During the fermentation process of soy sauce, proteins decompose, producing a large amount of amines. In the presence of nitrites, these can synthesize carcinogenic nitrosamines. Furthermore, soy sauce produced by manufacturers with poor production processes is highly susceptible to mold contamination.
Therefore, to eat soy sauce healthily, the first step is to be very careful when choosing it.
3 Indicators for Choosing Good Soy Sauce
Indicator 1: Check if it is "Dipping" or "Cooking"
According to the national standard for soy sauce—GB/T 18186-2000 "Brewed Soy Sauce"—the label of the finished soy sauce must indicate whether it is "Dipping Soy Sauce" or "Cooking Soy Sauce".
Dipping Soy Sauce: Can be eaten raw, such as for dipping or in cold salads. Therefore, its hygiene and quality requirements are very high, and it will not harm health even when eaten raw.
Cooking Soy Sauce: Suitable for cooking dishes (like braised pork) and should be consumed after heating (which acts as a disinfection process), so its hygiene requirements are lower.
Indicator 2: Check if it is "Brewed" or "Blended"
According to national standards, all soy sauce products must specify on the packaging whether they are brewed or blended. These two types of soy sauce are vastly different:
Brewed Soy Sauce: Made from soybean processing by-products through fermentation and is strictly regulated by national standards (GB18186-2000).
Blended Soy Sauce: 1. One type is made by blending "hydrolyzed protein solution" (also known as "amino acid solution"). If the processing technology is poor, harmful substances to the body can be produced during the hydrolysis process.
Indicator 3: Check the "Amino Acid Nitrogen" Index
First, look at the "Amino Acid Nitrogen" index in the "ingredient list" on the soy sauce bottle! The quality and nutritional value of soy sauce mainly depend on this index.
Generally, the higher the "Amino Acid Nitrogen" content, the higher the quality of the soy sauce and the richer its umami flavor. Based on this index, soy sauce can be divided into different grades:
Qualified Soy Sauce: "Amino Acid Nitrogen" content must not be less than 0.4g/100ml;
Premium Soy Sauce: "Amino Acid Nitrogen" content can be as high as 0.8g/100ml.
What should you pay attention to when eating soy sauce?
1. Soy sauce should be stored in a sealed container at a low temperature.
2. Moldy or spoiled soy sauce should not be eaten.
3. When taking medication for vascular or gastrointestinal diseases, dishes cooked with soy sauce should be avoided to prevent side effects such as nausea and vomiting.