Soy sauce is a very common condiment in our lives. It can be found in almost every family, and many people like soy sauce and even soy sauce fried rice. It is made from soybeans, wheat, and salt through oil production, fermentation, and other procedures. There are many kinds of ingredients in soy sauce. In addition to the ingredients of salt, there are a variety of amino acids, sugars, organic acids, pigments, etc. The taste is mainly salty, and there are also flavors and flavors. It looks healthy, but some people can't eat soy sauce, and even healthy people shouldn't eat too much soy sauce.
Who can't eat soy sauce?
1. People who take vascular diseases and gastrointestinal diseases
When taking medicines for treating vascular diseases and gastrointestinal diseases, dishes cooked with soy sauce should be banned to avoid side effects such as nausea and vomiting.
2, infants
The organs in the baby's body are not fully developed, especially the gastric secretion is very weak, the gland secretion function is poor, soy sauce is a fermented food, contains many microorganisms, and some microorganisms are very likely to cause symptoms such as gastrointestinal discomfort or diarrhea. Adults' stomach acid can effectively control the proliferation of these microorganisms, and infants may not be able to effectively inhibit these microorganisms. Therefore, it is very easy to have bad phenomena. In this way, eating soy sauce often leads to diseases such as diarrhea and dysentery. In addition, the baby's intestinal absorption function is very strong, and many macromolecules can be absorbed into the blood, including harmful microorganisms, which are easy to cause allergic diseases such as nephritis and skin diseases. So parents please pay special attention!
3, high blood pressure, coronary heart disease, diabetes patients
The salt content of soy sauce is as high as 18%-20%, that is, there is about 1 gram of salt in 5 ml of soy sauce. The daily salt content of the human body needs to be strictly controlled. If it is too much, the amount of sodium ions in the body will increase, which may cause high blood pressure and other diseases. People with high blood pressure, coronary heart disease and diabetes can't eat soy sauce too.
How to choose soy sauce?
Look at the indicator of "amino acid nitrogen"
Get the soy sauce, first look at the number of indicators of "amino acid nitrogen" in the "ingredient table" of the soy sauce bottle. The higher the content of amino acid nitrogen, the higher the quality of soy sauce and the stronger the umami taste. According to this indicator, soy sauce can be divided into different grades:
Qualified soy sauce: "Amino acid nitrogen" content shall not be less than 0.4 g / 100 ml;
Premium soy sauce: "Amino acid nitrogen" can reach a high level of 0.8 g / 100 ml.
"Low salt solid state" and "high salt lean state"
This mark has nothing to do with the saltiness of soy sauce, but only indicates the difference in soy sauce brewing process. The "low-salt solid-state" fermentation process uses soy and bran, and the raw materials used in the "high-salt dilute" fermentation process are soybeans and wheat. Due to the difference in the process, the color of the former is deeper than that of the latter, and the sauce of the latter is relatively richer than the former. Consumers can choose to purchase based on the characteristics of the two.
Look at brewing or formulating
According to national standards, all soy sauce products should be marked on the package as brewing soy sauce or soy sauce. Brewed soy sauce is fermented from soybean processing by-products. There are two kinds of soy sauce prepared, one of which is prepared by using "hydrolyzed protein solution". If the processing technique is not good, the hydrolyzed protein will produce substances harmful to the body during this process. There is also a combination of brewing soy sauce raw juice, so it is best to brew soy sauce when selecting.
See "food" or "cooking"
According to the national standard of soy sauce - GB/TI8I86-2000 "Brewed Soy Sauce", the label of the finished soy sauce must be marked with "salted soy sauce" or "cooking soy sauce". Sauce soy sauce can be eaten directly, such as foraging, salad, etc. Therefore, its hygienic quality requirements are not high. Cooking soy sauce is used to cook dishes (such as braised pork) and then eaten (equal to disinfection), so the hygiene index requirements will be lower. In contrast, table sauce is cleaner than cooking soy sauce!
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