Soy sauce: benefits and harms for weight loss, calorie content, reviews

Composition and calorie content

Currently, there are many manufacturers who produce soy sauce according to their own recipe. Therefore, you can find a product containing food coloring and other chemical additives.

Natural soy sauce does not contain any other spices other than salt and sugar. Its basis is water in which the fermentation product of soybeans and wheat is diluted. The sauce has a simple composition. It includes soybeans, wheat, salt, sugar, water. Only this soy sauce is considered natural and healthy.

The product contains antioxidants that quickly and efficiently cleanse the body. It also contains vitamins B, A, E, K and D, as well as minerals.

Many people ask if soy sauce is good for weight loss. The calorie content of such a product is very low and amounts to 70 kcal per 100 g. Therefore, this sauce is completely harmless to the figure. It contains no carbohydrates, and fat is only 6 g. The sauce also contains salt. Its quantity is 4 g.

Benefit

The product will benefit both men and women. It is especially useful for the cardiovascular and reproductive systems.

For men

Soy sauce is a must for men. This reduces the likelihood of heart attacks and strokes. Blood pressure is also normalized.

The product strengthens the immune system. If you systematically use this seasoning, the risk of cancer of the prostate gland and other organs of the reproductive system is reduced.

For women

Women in Japan cope with menopause more easily than the fair sex in other countries. Perhaps it's all about the use of soy sauce.

The product prevents joint pain. There is evidence that the seasoning reduces the risk of breast cancer.

During pregnancy

During pregnancy, it is useful to replace salt with soy sauce. The risk of hypertension and edema is reduced. The product contains essential acids, B vitamins, including folic acid, antioxidants, iron, etc. The seasoning promotes comfortable digestion.

For children

If the child is not yet 3 years old, then giving him soy sauce is not recommended. The digestive system of young children is not yet fully developed. Schoolchildren should use this seasoning for proper muscle development.

When losing weight

Soy sauce relieves puffiness. And this leads to weight loss. The product can replace fatty and high-calorie sauces and seasonings. But you need to use it only in small quantities.

Positive properties of the sauce

In addition to the unusual taste, the product has particular benefits for both women and men. Soy sauce contains a significant amount of vitamin C. Moreover, there is more of it than in lemon or any other citrus. Thanks to the presence of ascorbic acid, the product is able to cope with many diseases. It can strengthen the immune system.

The main benefits of soy sauce include the following:

• reduces the number of free radicals, thereby preventing the appearance of tumors;
• significant protein content, which allows you to replace meat;
• an excellent alternative to table salt;
• improves blood circulation;
• normalizes blood pressure;
• speeds up metabolism;
• increases stress resistance;
• slows down the aging process;
• prevents heart disease and sauces;
• promotes the absorption of nutrients from vegetables and fruits;
• relieves headaches;
• has low calorie content.

Only soy sauce, which has a natural composition, will benefit the body. Many doctors advise taking the product constantly as a medicine.

Vitamin content

Table 1

Soy sauce contains high, medium and low levels of vitamins when measured according to approved nutritional significance standards.

At the highest level of importance in the food value chain is vitamin PP, which is involved in the formation of hemoglobin.

Vitamins at a medium level of importance include:

• B2, maintains body tone.
• B6, participates in the metabolism of lipids and amino acids.
• B9, supports the hematopoietic and digestive system.

Vitamins of low content include:

• B1, required to normalize the nervous and muscular systems.
• B4, is involved in the biosynthesis of heme and proteins, cell proliferation, and tissue respiration.

The benefits of soy sauce for weight loss

The product does not bring any particular benefit for weight loss, however, there are some nuances here too. According to the recommendations of nutritionists, you can eat no more than 1 tbsp per day. spoons. A larger amount of the product will be unnecessary and will not be beneficial for weight loss and overall health.

Many people are interested in whether it is possible to use soy sauce when losing weight or not. Due to its low calorie content, the product can replace fatty dressings, mayonnaise, and spices. After all, they are definitely prohibited during the diet period. This will allow those losing weight to get rid of excess fluid in the body, which will automatically lead to the loss of several kilograms and make the figure slim.

Despite the benefits of soy sauce for weight loss, it can also cause harm to the body. When losing weight and regularly consuming soy sauce, you must completely avoid salt. After all, the product contains 4 g of it. This is a fairly large amount, which can lead to impaired kidney function.

How to cook at home

There are a huge number of similar products in stores. But not every soy sauce on the shelf is of high quality. Therefore, housewives are interested in the issue of preparing the product themselves. Then you can be sure that there are no harmful additives.

Recipe: To do this, take 120 grams of soybeans, 2 tablespoons of softened butter, 1 tablespoon of wheat flour, 50 milliliters of mushroom broth, sea salt to taste.

Soybeans are boiled and ground in a blender until pureed, then other ingredients are added to them and the mixture is put on fire. The resulting mass is brought to a boil, then removed from the heat and allowed to cool.

What's the harm?

The benefits of soy sauce for weight loss and its positive effects on the body are manifested in many ways. However, there are some peculiarities. It should be understood that a high-quality product is practically not harmful to health. It is produced in compliance with all necessary conditions.

However, if you take soy sauce in large quantities, many side effects may occur. They can manifest themselves in the form of allergies, stomach pain and intestinal upset.

The most serious harm that a product can cause to the body is poisoning. It may be caused by the content of unnatural components in it. Soy sauce should only contain a few of the ingredients listed above. Any deviation from the norm can lead to serious illnesses.

Many people ask whether it is possible to use soy sauce when losing weight or not. Sometimes the following nuances arise. A high price does not always guarantee high quality soy sauce. Sometimes manufacturers, in order to achieve a quick fermentation process of soybeans, add hydrochloric acid to it. Subsequently, it is neutralized with alkali. As a result, all decomposition products are retained in the product.

So, we found out that soy sauce does have some benefits for weight loss. And it also causes harm to the body. When buying a product, you need to pay attention to the packaging, which states that it ferments naturally.

How to choose and how to store

In order to choose a quality product, you must be sure to familiarize yourself with the composition. It is indicated on the packaging. Usually there are only 4 ingredients in soy sauce.

The protein content should also be indicated at 6–8%. The product ideally does not contain dyes, flavor enhancers or fragrances.

You should give preference to sauce in glass jars. The product has a brown tint. If you look at the light, it will be characterized by transparency and the absence of sediment.

To ensure that the seasoning is stored correctly, you must follow the manufacturer's recommendations. The unopened container can be stored in a kitchen cabinet. After opening the bottle, it must be kept in the refrigerator for no more than two months.

Contraindications

Despite the benefits of soy sauce for weight loss, it can also cause harm to health. Therefore, there are a number of conditions when it is necessary to refuse to eat this product:

• Children under 3 years of age may develop thyroid diseases by consuming the sauce. After all, soy can have a negative effect on the endocrine system.
• Women during pregnancy and breastfeeding are also not recommended to use it. This is due to the fact that the sauce contains substances similar in composition to sex hormones. This can negatively affect the development of the baby's brain.
• Soy can cause allergies. Therefore, it is best to exclude the product from the diet for people prone to this disease, especially young children.

When consuming the sauce in large quantities, men experience suppression of reproductive function.

All adults should be wary of salt accumulation in the body. This can lead to kidney disease and the risk of hypertension.

Light or dark?

Manufacturers produce both light and dark versions. Both varieties of soy sauce are actually almost indistinguishable in color. To be precise, the terms “light” and “dark” mean “light” and “heavy.”

• The light sauce is the result of the first pressing. It's saltier. Dark soy sauce is made by mixing wort with caramel or molasses. It is thicker, less salty and slightly sweet in taste. Another difference: its energy value is slightly higher. As for the ratio of microelements and macroelements, it is approximately the same.
• Chinese soy sauce is saltier than the Japanese varieties. In Japan, there are traditionally two types of soy sauce: the sweeter "Shoyu", made from wheat or rice, and "Tamari", made from pure soybeans.
• Japanese varieties go better with sushi; it has a lower glycemic index. Chinese is mainly used as a strong seasoning and ingredient in other food preparations. Chinese sauces are also good for pickling.

How to choose quality soy sauce

To purchase this product, you can use the following tips:

1. You should not buy soy sauce on tap. It's better to overpay a little but get a high quality product. After all, the positive effect on the body depends on this.
2. You will have to pay quite a lot for real soy sauce. After all, this is better than consuming a product with harmful additives.
3. It should only be purchased in glass containers.
4. The cooking method should indicate “fermentation” on the label. This confirms that the product was subjected to natural fermentation and not to hydrochloric acid.
5. It should contain wheat, water, soy and salt.
6. A high-quality sauce is a clear, dark brown liquid.

The information on the product label must contain information about the composition, date of manufacture, shelf life and address of the manufacturer.

What is known about him

Soy sauce is a dark brown liquid with a thick consistency and a characteristic odor. It is obtained by natural fermentation of soybeans using Aspergillus fungi. This product first became known more than 2500 years ago in China. In the 6th century, Buddhist monks brought the recipe to Japan.

It was the Japanese who improved manufacturing technology, they were able to:

• add wheat grains and sea salt to the composition;
• add alcohol as a preservative;
• extend the fermentation period of the product.

The sauce perfectly complements the taste of vegetarian egg rolls.
Thanks to hard work on improving the taste, we were able to create real soy sauce.

Holland is rightfully considered the best producer of soy sauce, although its homeland is China.

What production technologies exist

The recipe for preparing the seasoning has remained virtually unchanged over the past millennia. The emergence of innovative technologies has allowed companies to improve the production process. However, whether these innovations can be called successful or not is up to consumers to decide.

How to prepare in the old days

The process of preparing real soy sauce lasts from 40 days to several years. To do this you need:

1. Steam or boil soybeans in water.
2. Grind wheat grains into flour.
3. Mix with beans and salt.
4. Leave to ferment naturally.
5. Filter the finished product.

The result is an organic sauce that does not contain artificial preservatives and yet has a powerful disinfectant effect.

What contemporaries did

Swiss entrepreneur Julius Maggi launched the production of chemical soy sauce in 1886. To do this, he used the technology of splitting vegetable protein with hydrochloric acid concentrate. As a result, the beginning of the 20th century became famous for the chemical attack on beans. Modern manufacturers, using the method of obtaining hydrolyzed vegetable protein, can produce products with a ripening period of several weeks.

However, not everything is so smooth, because the resulting sauce does not have the desired color, consistency, aroma and taste. To impart all these qualities, the use of additives is required:

• caramel coloring;
• corn syrup;
• artificial sweetener;
• genetically modified components.

Julius Maggi
As a result of preparing the seasoning in an unnatural way, the carcinogen chloropropanol is formed, which is dangerous to human health. According to the European Union, higher levels of the carcinogen were recorded in chemical sauces from Vietnam, Tajikistan, the Philippines and Taiwan.

In 1 liter of soy sauce, the concentration of chloropropanol should not exceed 0.33 mg.

Customers' opinions

According to reviews, soy sauce has positive properties for weight loss. It can positively affect the process of weight loss and the health of the body as a whole.

One group of people leaving reviews took soy sauce while dieting. Thanks to him, the food consumed acquired a special taste. This allowed those losing weight to give up various sauces and seasonings, which effectively influenced the weight loss process.

Soy sauce helped the second group of people lose weight even with a normal diet. They replaced mayonnaise and dressings with this product, which also allowed them to get rid of several extra pounds.

How it is used in cooking

The seasoning can be used both in its pure form and for preparing various Asian dishes. Soy sauce is especially in demand when serving sushi, rolls and maki. Various sauces are also prepared on its basis with the addition of:

• garlic;
• honey;
• tomato paste;
• mushrooms;
• shrimp;
• ginger;
• hot pepper.

It is suitable for meat and fish dishes, vegetables and flour products. It is used in the preparation of soba noodles, udon and funchose.

Soy sauce is a versatile product in the kitchen that can simultaneously replace salt, mayonnaise or butter.

What do you eat the sauce with?

The sauce is mainly used as an additive to sushi and rolls. It can also be used to season independent side dishes that do not have a pronounced taste, such as rice and pasta.

It tastes great with meat and vegetables. If you add a spoonful of seasoning to the salad, it will add a special piquancy and will not affect your figure in any way.

There are two types of sauce in the world:

• light - it is used to add to salads;
• dark – for preparing fish or meat marinade.

This unique seasoning helps bring out the flavor of many dishes. Sometimes it is even added to soups, thereby enhancing the aromatic qualities of the dish. In Eastern countries, sauce is added to almost all dishes, except sweet desserts. Quite recently, a sauce for true gourmets has appeared that can be added to ice cream.

The spice is used both as a marinade for dishes and as an additive that enhances and reveals the taste of finished dishes.

Daily consumption of a natural product helps strengthen the immune system and replenish the body with microelements and vitamins.

It should be added to dishes during dietary nutrition, as it is low-calorie and healthy.

How to obtain the product

Soybeans are soaked in water and then boiled, while wheat is fried and pounded. Then boiled beans and crushed grain are combined in a 1 to 1 ratio, everything is mixed well and spores of Aspergillus fungi and other microorganisms are sown on the mixture.

Fermentation is carried out: the beans and grain are moistened with a salt solution, and the mixture is left to ferment. Some manufacturers delay the fermentation stage for several years. Therefore, such a product is not cheap.

Microorganisms break down the wort proteins into amino acids and protein particles, and convert starch into simple sugars. Gradually, lactobacilli convert sugars into lactic acid, yeast produces ethanol, which, undergoing a secondary reaction, fills the product with new elements.

After fermentation, the future sauce goes through the pressing stage, the fermented mixture is placed under special containers, and the soy sauce is separated from solid waste under the press. Now the sauce can be pasteurized: it is heated to eliminate fungi and mold, and after filtering, the product is bottled. By the way, good soy sauce should be sold in glass bottles.

To speed up the process of creating a sauce and reduce the cost of the product, some manufacturers use soy protein hydrolyzed with acids instead of fermented wort. This product takes several days to prepare, but its smell, taste and consistency will be very different from those of the sauce prepared in the traditional way. At the same time, “fast” soy sauce is stored much longer, but does not have all the beneficial properties of a traditional product.