History of soy sauce
If you believe the rumors, the soy sauce became known as seasoning a long time ago, in Ancient China, when a group of monks took a strict fast and gave up all dairy, flour and, of course, salty. And over time the sauce reached the superior of cooks, which allows now to consider him the "king" of some dishes.
Prepare a "king" in the following way. Take soybeans, evaporated, mixed with wheat grains and pour the salted water. Added moldy mushrooms, then the whole mixture is sealed and infused for 2-3 years.
Cons soy sauce:
- Nowadays soy sauce is produced by hydrolysis, and it can form substances that stimulate the growth of cancer cells. It is a fact, although the discovery of high concentrations of such substances are quite rare.
- Frequent use leads to hypertension, i.e. high blood pressure.
- Can occur thyroid disease.
- Soy sauce is not recommended for pregnant women, its use may be detrimental to the brain development of the baby.
Pros:
- The sauce contains enough vitamins and amino acids.
- Its nutritional value is not inferior to the proteins contained in meat.
- Ideal to replace salt and other seasonings, so it will be the ideal option for patients with diabetes or obesity.
Choosing the right sauce
So as not to lose all the beneficial functions of soy sauce on the way from the shop to the house, it must choose wisely, otherwise he won't be able to bring absolutely no benefit. It is best to choose a glass container in which it is possible to appreciate the color of the product. It needs to be slightly brownish, bright. The consistency should not be too tough, but the sauce must not be fast to slide on the sides of the bottle.
The structure does not have to mean emulsifiers, yeast and sugar. They accelerate the fermentation process and prolong the shelf life of the sauce, but big hit on its quality.
Even the most wonderful product can be spoiled by an unscrupulous manufacturer, so you should be careful even with the usual soy sauce.