Core tip: The proportion of women with breast cancer and heart disease in Asian countries is much lower than in欧美 countries. Some Western researchers attribute this to the widespread acceptance of soy sauce, tofu, soy milk, and other soy-based foods in Asia.
Soy sauce has long been considered a healthy condiment. The soy protein it contains is a pure plant protein, and the amino acids it contains are essential nutrients for the human body. Soy sauce also contains various minerals, such as iron and zinc, but contains zero saturated fat and cholesterol, which are harmful to health. Moreover, soy sauce is far more popular in Asian countries than in欧美 countries. Coincidentally, the proportion of women with breast cancer and heart disease in Asian countries is much lower than in欧美 countries. Some Western researchers attribute this to the widespread acceptance of soy sauce, tofu, soy milk, and other soy-based foods in Asia.
1: Can consuming more soy sauce lower cholesterol and reduce the risk of heart disease?
Answer: As early as 1999, the U.S. Food and Drug Administration (FDA) announced that the soy protein in soy sauce can reduce the risk of heart disease. Previous experimental results showed that people who consumed 25 grams of soy protein daily had lower levels of low-density lipoprotein ("bad" cholesterol) in their blood. When low-density lipoprotein is excessive, the cholesterol it carries accumulates in the artery walls, which can easily lead to arteriosclerosis over time.
2: Can consuming more soy sauce help resist breast cancer?
Answer: Research shows that the number of female breast cancer patients in China and other Asian countries is only one-third to one-half of that of Caucasian欧美 people. Some doctors believe that this phenomenon is due to the much higher intake of soy sauce and other soy foods in Asian countries compared to欧美 countries. At the same time, some scholars also believe that factors such as environment, genetics, and dietary habits also affect the incidence of breast cancer to some extent.
"The soy protein in soy sauce is actually a very weak estrogen. As long as you maintain a normal diet, soy sauce will not cause breast cancer." Medical experts at Vanderbilt University once conducted a follow-up survey specifically for Chinese women. The survey showed that women who consumed higher amounts of soy sauce and other soy products in the first few years after their menstrual period had a lower chance of developing breast cancer in adulthood.
Experts remind that you should not randomly consume soy protein nutritional supplements without consulting a professional physician, as many women's bodies are very sensitive to isoflavones, and excessive intake can easily lead to diseases.
Supplementary reading: It is most beneficial to health to add soy sauce just before serving the dish
Normal soy sauce has a bright red-brown color, a clear body, no suspended solids or precipitate. In addition, it will produce a lot of foam when shaken, which is not easy to dissipate, but the soy sauce remains clear, with no precipitate, no floating film, and is relatively viscous. High-quality soy sauce should have a rich soy sauce aroma and ester aroma, with a delicious, mellow, and palatable taste, and no peculiar smell. Consumers should pay attention to the following in daily cooking:
1. It is best to add soy sauce before the dish is about to be served, and stir-fry or cook it briefly before serving. This is because soy sauce is rich in amino acids, which can prevent the high temperature in the pot from destroying the amino acids and destroying the nutritional value. Also, the sugar in the soy sauce will not caramelize and become sour.
2. To effectively prevent soy sauce from growing mold and a white film, you can add a few drops of cooking oil, a few peeled garlic cloves, or a few drops of baijiu (Chinese white liquor) to the soy sauce.
3. Cooking soy sauce should not be used as a cold dressing for meals.