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Soy sauce health benefits and harms. Soy sauce: composition, benefits and harms for men and women, with weight loss

This product appeared on our market relatively recently. We will find out if soy sauce is harmful, what are the benefits and harms of the product for the body.

For a short time of existence on the market, he managed to gain popularity, because he is able to perfectly improve the taste of your favorite dishes. And if you use the product in moderation, then it will not only do no harm, but it will turn out to be useful women and men.

Is the sauce good?

First of all, it contains a certain amount of natural antioxidants. They help slow down the aging of the human body. Clinical examinations suggest that regular consumption of even a small amount of soy sauce can reduce the likelihood of developing cancer and other pathologies.

The presence of natural estrogens is beneficial for the female body. Due to the presence of these substances, a woman:

Later discovers the appearance of wrinkles.
Easier to endure pain during menstruation.
Less likely to develop post-menopausal osteoporosis.
Less intensively tolerates the transition to menopause.
Has a lower risk of getting breast cancer.
Tolerates menopause much better.

This is why gynecologists advise women over 35 as a matter of principle proper nutrition consume small amounts of soy sauce.

Compound

This product is made by fermenting soybeans with the help of certain bacterial cultures. Soy sauce contains:

B vitamins;
copper;
zinc;
vitamin A;
iron.

Quality brands such as Kikkoman or Sensei do not contain harmful synthetic preservatives and substitutes and have only beneficial properties. Therefore, products are not harmful to health, unless consumed in liters. But the purchase of low-quality brands is harmful to the body, because all the raw materials on the basis of which the products are made are either of poor quality or artificial, created by chemical means and dangerous to health.

The effect of the product on the body

Regular consumption of this sauce in reasonable amounts is beneficial to the human body. The benefits of fermented soybeans are as follows:

They do not allow early aging of the body.
Significantly reduce the risk of developing malignant neoplasms.
They have a slight sedative effect.
Able to deal with pain in the head and neck.
Combat the negative effects of nervous tension.
Prevent the development of edema, dermatitis.
They support the heart and blood vessels and prevent the development of atherosclerosis and coronary heart disease.
Reduce the risk of developing arthritis and osteoporosis.
Struggling with the manifestations of seasonal beriberi.
Improve mood in the off-season and prevent the development of depression.

The benefits of protein in the sauce

Without proteins, the human body cannot function normally. Unfortunately, some people have individual intolerance to animal proteins.

Thanks to soy sauce, you can partially solve the problem of lack of proteins in the diet. This does not mean that it can be eaten in large quantities: only small amounts of additives are allowed to be added to dishes to make them taste unusual.

Sauce and vessels

Despite the fact that it contains salt, moderate consumption of the sauce has a beneficial effect on the condition of the vessels. Even half a tablespoon of the product significantly increases the intensity of blood circulation. The use of this supplement in food contributes to:

increase the elasticity of blood vessels;
their cleansing of cholesterol plaques;
strengthening of blood vessels.

Doctors say that regular use of even small amounts of soy sauce helps prevent heart attacks and strokes.

When is the use of the product indicated?

He may not only be delicious product food, but also medicine. It is indicated to be used in such cases.

Women during the natural extinction of ovarian activity when it is impossible to use hormonal preparations(for example, in the case of the development of varicose veins).
Intolerance to certain proteins that are part of animal products.
Diseases of the heart or blood vessels. Even small amounts of this product help patients recover faster after a heart attack.
Obesity is a reason to have a little sauce on the table every day as an addition to a weight loss dish. The calorie content of the product is small, which makes it a tool that helps to quickly normalize weight.
As an additional maintenance therapy, the supplement can be used as food for people with diabetes.
To prevent exacerbation of chronic cholecystitis, it is shown to add a teaspoon of soy extract to food every day.
The supplement is used as an excellent alternative to laxatives. And all because they have a mild laxative effect.
For people suffering from pathologies of the musculoskeletal system, this food supplement will be simply necessary.

In these and other cases, we can add soy sauce to food during cooking or in ready meals. Of course, the amount of additive should be within reasonable limits.

Some people are wondering if this sauce can be used on a diet. The product is used for diet food in reasonable quantities. Reviews of people who used it as a dietary supplement are positive.

Harm

It was said above that the sauce is good for health. Where do the claims that it is harmful come from? It's all about quantity. If you use it without measure, literally pouring it on dishes, then this will do more harm than good.

When choosing a product, you need to pay attention to the manufacturer. Quality products cannot be cheap. In its manufacture, unscrupulous manufacturers replace natural ingredients with their chemical counterparts.

Soy sauce contains a large number of salt and components that irritate the intestinal or stomach mucosa. So people suffering from cardiovascular pathologies, the content of this product should be limited.

It can only be used in limited quantities, which is what Asian chefs do. But for some reason, we have a common habit of adding it to almost everything, without exception, products, and even just drinking it. Due to the constant use of such culinary masterpiece» A person may develop the following diseases:

gout;
arterial hypertension;
myocardial infarction;
inflammation of the joints;
arthrosis, that is, a progressive degenerative disease of the cartilage tissue of the joints;
chronic kidney disease.

A significant protein content in this product adversely affects the condition of patients with chronic kidney failure. There are cases when children developed allergic reactions precisely because of the use of even a small amount of soy sauce.

It contains estrogens. This product adversely affects the condition of pregnant women, because the unborn baby can be born with numerous brain pathologies. The product is contraindicated in persons with disorders of the endocrine system, liver. At breastfeeding it is best to avoid this product.

It is forbidden to use an expired product.

Video: soy sauce - benefits and harms.

Is it possible to get poisoned by the sauce?

Cheap product samples may contain the following components:

Dyes of artificial origin.
Flavorings.
preservatives.
mineral acids.
alkaline liquids.
Genetically modified organisms.

The use of sauces in large quantities can cause allergies. The most dangerous of them is anaphylactic shock. People who abuse low-quality soy sauces develop hypertension, urolithiasis, and joint damage.

With the development of poisoning due to the use of a large amount of sauce, it should be treated as a normal food intoxication. The patient needs to induce vomiting by first drinking a large amount of warm water and pressing on the root of the tongue. Sometimes vomiting occurs automatically after drinking a liquid. Then you need to give a mild laxative and Activated carbon.

The first day after poisoning, dense food is not recommended. Plentiful drinking is shown (teas, fruit drinks, compotes). On the second day, you can slightly expand the diet. In the future, food is normal, but you need to remember that excessive consumption of the product will be harmful.

Soy sauce- an excellent addition to your favorite everyday dishes. It not only changes their taste, but is an excellent tool for strengthening the body, preventing many diseases. All its useful properties are relevant when a person uses the sauce in reasonable quantities. Abuse of the additive leads to poisoning and the development of dangerous diseases.

The monks of ancient China, for religious reasons, replaced dairy products and meat with soy. The result was a vegetarian cheese (from soy milk) and soy sauce. It is impossible to specify the exact date of appearance, but the Japanese soon borrowed the cooking method. Almost all dishes Japanese cuisine this product is present, giving piquancy and sophistication to culinary recipes.

A product of the cuisine of Asian peoples, it has a transparent composition and dark brown color, a characteristic smell and taste. For high useful and taste qualities has been called the "king" in Japanese cuisine. Used for marinating seafood, meat, fish.
Add to the second and first dishes. Used for fish, mushroom, shrimp, meat seasonings. They are replaced with salt, seasonings, mayonnaise, butter.

What is the product made from?

The manufacturing technology has been unchanged for several centuries and consists in the process of fermenting boiled down beans, roasted wheat and salt in the sun. The process takes about a year.

The resulting mass is filtered, bottled and stored for two years. Modern technologies add Aspergillius bacteria to the fermentation process, accelerating fermentation by up to one month.

Did you know? Real soy sauce contains only three products - wheat, salt, soy.

If there is yeast, vinegar, sugar, and other ingredients, then such a product can no longer be natural.

The composition of the sauce is extremely simple - it is water, dietary fiber, ash. There are practically no fats. But soy seasoning is enriched with minerals, vitamins, amino acids. Of the essential amino acids, we list, histidine,.
The list of non-essential amino acids includes aspartic acid, alanine, glycine, glutamic acid (natural flavor enhancer), proline, serine, tyrosine, cysteine. All amino acids contribute to the preservation of youth and health of the body.

The advantages of the product include a low content of saturated fats, the absence of cholesterol, a significant amount, B3, a high content,. By cons - the presence of a very significant dose (more than 200% of the daily requirement).

vitamins

In the composition, they especially stand out. These are, B2, B3, B6, B9. The content of vitamin PP is high. Vitamins are directly involved in metabolic processes, in the synthesis of substances, in energy production, in the struggle for the health of reproductive organs and good mood.

Minerals are represented by many macro- and microelements. Macronutrients: potassium, magnesium, sodium,. Trace elements: iron, manganese,. Minerals control the work of the nervous system, water-salt metabolism, increase the hemoglobin index, improve the quality of teeth, hair, nails, skin, strengthen the skeletal system.

calories

The nutritional value lies in the content of a large number of elements of the periodic table, the absence of fats, exquisite taste and the ability to enhance the taste characteristics of other products.

The composition of the BJU

The amount of proteins - 7%, and carbohydrates in the product - 8.1%. There are no fats. The product is low-calorie. Rich in vital elements.

Is there any benefit

No doubt the benefits are great. First of all, we note the presence of a significant amount of vitamins, amino acids, minerals. It is a prophylactic against the occurrence of cancer cells, reducing the number of free radicals. Replaces meat in the menu of vegetarians, as the presence of proteins is close to meat products.

Allows you to give up salt due to the abundance of glutamines. It has the ability to delay the aging process and improve hemodynamics.

Due to the large number of useful elements, this product improves blood circulation. But when consumed in excess of soy products (proven by Harvard scientists), the characteristics and concentration (accumulation) of sperm in men is reduced.
This feature is associated with the presence of female hormones in the composition of soy and products from it. Therefore, the measure should be observed in use.

For women

The positive effect of the sauce is based on its constituent isoflavones, the structure of which is close to the structure of a woman's estrogen. It is this quality that improves the general condition of the fair sex, normalizes their hormonal background.

allergic to animal proteins;
having disorders in the work of the cardiovascular system (atherosclerosis, ischemic disease, myocardial infarction, hypertension);
overweight;
having chronic constipation and cholecystitis;
having a pathology of the musculoskeletal system (arthritis, arthrosis);
diabetics.

Important! Doctors advise patients with hypertension to remove salt from the diet, replacing it with soy sauce.

children

Children under three years of age should not consume a soy product, as there is a high risk of allergic reactions and disorders in the endocrine system (thyroid gland).

But the presence of soy in baby food justified in case of intolerance to dairy components, with a lack of enzymes for the breakdown of lactose, galactose in small children (hereditary diseases). Sometimes this is the only method for the normal physical and mental development of an infant.

Pregnant

Pregnant women are advised to stop using due to the negative effects on the fetal brain and the threat of miscarriage.

Lactating women need to significantly limit the use of this seasoning due to the negative impact on the baby through mother's milk.

Possible harm and contraindications

The harm of soy sauce is possible if it is consumed too often and in large quantities (one or two tablespoons per day is enough for an adult). For men, it is fraught with a change in the functions of the genital area.

Important! Contraindicated in legume allergy sufferers. The cause of allergies can also be the antioxidants that make up the sauce.

With the appearance of nausea, pain in the abdomen, feelings of fatigue, swelling, it is better to consult a doctor and stop taking soy seasoning.

Children under three years of age should not use this product in their diet. Pregnant and lactating women are also at risk.

In the modern world, the choice of sauce is complicated by the variety of brands and types. Truly natural and healthy, it will definitely be packed in glass containers, it contains only soy, wheat, salt (the presence of protein is about 7%) and is produced by fermentation without yeast, vinegar and other chemical additives.

It is expensive, but it brings great benefits when used correctly. A natural soy product does not spoil for a long time and is stored for up to two years, preferably in the refrigerator and in glass packaging. The shelf life of other analogues is indicated on the label.

soy sauce for weight loss

Use soy sauce as one of the means in the fight against excess weight. After all, he regulates metabolic processes, accelerates metabolism due to amino acids and minerals, removes toxins, promotes the absorption of the necessary substances. By replacing salt with soy seasoning, you speed up the removal of excess water and prevent puffiness.

Did you know? A hallmark of natural soy product is the ability to emphasize and increase the taste of any dish, which makes you refuse additional seasonings (based on the properties of glutamic acid).

Cosmetic properties

The use of sauce is not limited to nutrition. The presence of vitamins, amino acids, minerals makes it useful for cosmetic purposes.

Hair mask recipes

Recipe 1. Beat with two teaspoons of soy sauce (only real) and (any). Moisten with the resulting mixture for an hour. Wash off with water room temperature then wash with shampoo. Do it twice a week for a month.
Recipe 2. Mix two tablespoons of soy sauce with a glass of water. Apply to clean damp hair for ten minutes. wash away warm water. Use as needed to improve appearance hair and giving a light chestnut tint.

Face masks often use not soy sauce, but soy itself. Here are some of the simplest ones.

Recipe 1. Pour boiling water over crushed soybeans. Add a couple of drops (or), yolk fresh egg. Mix, apply for 15 minutes, rinse. Apply any moisturizer.
Recipe 2. Pour 100 g of ground soybeans with boiling milk (100 ml). Let stand 20 minutes. Add three drops of rosemary oil. Whisk. Apply for 15-20 minutes. Wash away. Use for acne and skin inflammation.

How to make soy sauce more original: a step by step recipe with a photo

Soy seasoning is often mixed with other ingredients to create its own flavor. original recipe. Here is one of them.

Grocery list

The product list includes:

soy sauce - 90 ml;
honey - 40 g;
garlic - 3 teeth;
tomato paste - 40 g;
- 25 ml;
black pepper, chicken seasoning (to taste, optional).

Action List

Mix crushed garlic with lemon pulp.
Strain.
Add to soy sauce tomato paste and honey.
Dilute with garlic-lemon juice.
Sprinkle with black pepper. Add seasoning (optional).
Mix well. Use to marinate chicken. Endure. Bake or fry.

The oldest product of mankind - soy sauce is still popular. It remains an indispensable seasoning due to its high taste and useful composition. But beware of a fake, it will not do any good, and more often it will only harm.

diets and healthy eating 30.09.2017

Dear readers, today we will talk about soy sauce. You must have tried this seasoning. It has a special spicy taste and aroma, and now we add it to the most different dishes, combine with meat, fish and vegetables. And sushi, rolls and other Japanese dishes, all the more, require the addition of this sauce. This is a universal seasoning that is not suitable, perhaps, only for desserts.

Massively on the shelves of our stores soy sauce began to appear in the 90s. The fact that there is still so much of it on sale speaks of its unflagging popularity. This is one of the elements Asian cuisine, which has taken root so thoroughly in our kitchens.

At the soy sauce ancient history. It was first made in China, then in Japan and other Far Eastern countries. Among Europeans, the Dutch were the first to import and then produce this sauce. And today Holland is one of the main producers of high-quality soy sauces.

What is soy sauce made from? Koreans have a proverb: "A person who has lost confidence is not believed, even if he claims that soy sauce is made from soy beans." While the sauce is really made from soybeans that are fermented. In addition to them, in classic sauce fried wheat, salt, water must be present, sugar is also allowed. Now other, not so natural and healthy ingredients can be added to soy sauces, and we will definitely talk about how to choose the best quality soy sauce below.

Soy sauce is a dietary product, and nutritionists say that they can replace salt, butter, mayonnaise, ketchup, and a number of spices. It is a brown liquid with a salty, spicy taste and a distinctive smell. Soy sauce is low in calories and contains no cholesterol. These are its most famous properties, but it can be useful for our body not only by this. Let's see what are the benefits and harms of soy sauce.

The composition and calorie content of soy sauce

The benefits of soy sauce, of course, are due to the usefulness of the soybeans themselves. Due to them, there is enough vegetable protein in the sauce, there are carbohydrates and very little fat. The sauce also contains:

amino acids, about 20, including essential ones;
fatty acids in a small amount;
vitamins B1, B2, B5, B6, B9, PP and choline (B4);
fiber;
ash;
mono- and disaccharides;
minerals sodium, calcium, potassium, copper, iron, phosphorus, magnesium, zinc, selenium, etc.

Antioxidants are found in soy sauce in excess. There are many more of them than in orange juice and red wine. So by adding sauce to our meals, we help the body get rid of free radicals.

Soy sauce is high in sodium, and any nutritionist will recommend consuming the product in reasonable amounts.

Soy sauce is good for those who control their weight. This is a low-calorie product - only 50-70 kcal per 100 g.

The benefits of soy sauce

Due to its antioxidant properties, soy sauce is valuable because it helps the body to eliminate free radicals and prevents acidification. And this means reducing the risk of tumors and slowing down the aging process.

It is a seasoning, not a medicine, and yet soy sauce can be a good preventive measure and additional support in the treatment of a number of diseases. It is important for the health of the cardiovascular system. Using soy sauce, you can reduce the risk of stroke, heart attack, it prevents the development of ischemia, atherosclerosis. It is recommended to be introduced into the diet for recovery after a heart attack. The sauce improves blood circulation and increases the elasticity of blood vessels.

Soy sauce is useful for diseases of the musculoskeletal system - arthritis, arthrosis, osteoporosis. The lysine in the sauce allows for better absorption of calcium.

The amino acids of soy sauce are good for muscle tissues, the seasoning helps relieve muscle spasms. The amino acid histidine promotes tissue repair. The sauce has a decongestant effect.

Soy sauce is useful in chronic cholecystitis. Vitamin PP in the sauce normalizes cholesterol levels. When losing weight, the benefit of soy sauce is that it increases metabolism, burning extra calories.

Seasoning has a beneficial effect on the liver. The sauce contains the amino acids leucine and methionine, which normalize the functioning of this organ and protect it from diseases.

Soy sauce in the diet will also be good for the skin. The amino acid cysteine maintains its normal structure. Seasoning will be useful for the prevention of dermatitis.

There are benefits of the sauce for the nervous system. It has a calming effect, helps with insomnia and migraines, tryptophan and valline in its composition will support the body during stress and depression. It is a prophylactic against the danger of nervous diseases.

The benefits of soy sauce for the female body

What are the benefits of soy sauce for women? It allows you to maintain normal hormonal balance. Soy phytoestrogens are favorable during menopause. Eating the product relieves menstrual pain and menopausal symptoms. Another important property of this seasoning for the female body is to reduce the risk of breast cancer.

Harm and contraindications

For soy sauce, as well as for all products in general, the golden rule applies - you need to use it in moderation and only high-quality sauce! Studies have shown that fake soy sauce can cause cancer.

This seasoning has its own contraindications, and it can be harmful to the body in some cases. Overuse sauce is dangerous for the formation of kidney stones and bladder. Sodium and some other components of the seasoning can irritate the mucous membranes, so you need to be careful with the sauce for stomach ulcers and gastritis.

Among the contraindications for soy sauce are the following:

should not be given to babies under 5 years of age due to the danger of disturbances in the functioning of the thyroid gland and manifestations of allergies;
not recommended during pregnancy (it is advisable to consult with your doctor) and breastfeeding;
with kidney disease;
with hypertension;
caution should be exercised if there is a risk of allergic reactions.

From this video you will learn about the restrictions on the use of soy sauce, some contraindications and original way use of this seasoning.

How to choose a quality sauce

In a good, quality soy sauce, there should be nothing superfluous. These are the fermented beans themselves, wheat, salt and water. Sugar is allowed. Colors, flavors and preservatives are evil, as in other products. In addition, soy sauce acquires antiseptic properties even at the stage of bean fermentation, so it can be stored without any preservatives for up to two years.

The color of the sauce should be light brown, the liquid should be clear. Impenetrable black color indicates a fake and improper production. AT modern production low-quality sauce is made using acid (hydrochloric or sulfuric) and subsequent treatment with alkali. The remains of such far from food reactions get into the product. These are the cheapest sauces on the shelves, you should not buy them.

Genetically modified soybeans can be used to make the sauce. The benefits and harms of GMOs are still a moot point. But often GMO soybeans are resistant to pesticides (in order to increase yield), which means that traces of them can also be in the final product.

Yet important point– soy sauce must be sold in glass bottles. Plastic containers interact with the sauce and form harmful compounds. It is also more convenient to see through the glass whether the sauce is transparent, what color it is, and whether there is sediment.

A salty dark brown liquid with a pungent odor is soy sauce. Benefit or harm? Why does a person need this specific product, what useful properties and contraindications for use does it have? Read more about this product in our material.

Soy sauce: product brief

Antioxidants, which are found in excess in soy sauce, have a positive effect on the functioning of the whole organism and fight aging.

Soy sauce has become a part of the diet of the inhabitants of our country relatively recently, for the most part due to the increased popularity of oriental dishes. For some, this product has become indispensable, for others - nice addition to familiar dishes. Indeed, soy sauce is ideal for preparing various dishes, giving them original taste and is the best substitute for salt and mayonnaise. In the culinary tradition of Asian countries, soy sauce occupies a special place and is almost a cult, because soy has been grown there for more than five centuries.

Today, there are two main types, or varieties, of soy sauce, which is supplied to the world market by Japan and China - light and dark. The first of them has a very wide range of uses: it is added not only to rice, but also to other dishes; various sauces. Dark soy sauce has a thick consistency, which is explained by long exposure, and is used for marinating fish, poultry, and beef. It is also added to dark-colored dishes.

Soy sauce: composition

Soy sauce contains a large amount of vitamins, macro- and microelements, amino acids that we need, which makes it a valuable product for vegetarians. The composition of a quality soy product includes calcium, zinc, iron, B vitamins, antioxidants (there are 10 times more of them than in red wine rich in antioxidants!), 20 essential and essential amino acids.

Concerning nutritional value soy sauce, 100 grams of this product contains 6 grams. proteins, 6.6 gr. carbohydrates, the same amount of mono- and disaccharides, 5.6 gr. ash. At the same time, soy sauce has an average calorie content and can be safely included in the diet of those who are obese or on a diet. But this product should not be abused, as this can lead to the deposition of salts.

Soy Sauce Benefits

The main benefit of soy sauce is its high content of amino acids and antioxidants, which are 150 times more here than in citrus fruits rich in vitamin C. What are the health benefits of antioxidants? They are a "shield" that protects cells from free radicals and helps the body fight various infections.

The inclusion of soy sauce in the diet improves blood circulation by 50%, reduces the risk of developing cardiovascular diseases, strengthens blood vessels, prevents the development of neurodegenerative diseases and, in general, has a positive effect on the work of the whole organism.

Soy sauce is extremely useful for those who want to lose weight or are obese: this product does not contain harmful cholesterol and has only 70 kcal per 100 g. product.

The beneficial effect of soy sauce on insomnia, swelling, headaches, muscle spasms and sprains has been noticed.

Soy sauce - harm and consequences of abuse

Too much soy sauce is no better than too much salt, both of which can cause salt deposits.

The harm of soy sauce is also associated with the quality of the product. Therefore, his choice should be approached very carefully and responsibly. In order not to experience the harm of soy sauce, buy only a high-quality, original product and avoid cheap fakes.

How to choose a good soy sauce

Today, store shelves are simply bursting with abundance, and finding a really high-quality product is quite difficult, but possible. The first thing you should pay attention to is the presence of a certificate: certified products are always a guarantee of the authenticity of the product. The second is the container in which soy sauce is sold. Quality product Sold in clear glass containers plastic bottles they simply cannot preserve and convey the taste and aroma of soy sauce. Next, read the ingredients. A respectable manufacturer will indicate on his product that it is made by natural fermentation, a sly one will dilute the sauce with water and write the word “artificial” on the bottle. If you do not find anything on the label, then it is better to refuse to buy such a product.

The ingredients listed on a soy sauce label should be nothing but soybeans, wheat, sugar, salt, and vinegar. Garlic may be present.

Real soy sauce can be stored for several years without any preservatives. If you notice peanuts in the composition, you should think about the quality of the purchased product.

When choosing soy sauce, carefully examine the bottle. The liquid in it should be transparent, light brown in color. If in doubt, check the product label again.

It is believed that soy sauce originated in China approximately 2500 years ago. It is produced by fermenting roasted soybeans with fungal cultures, salt and water. AT oriental cuisine this product has gained popularity not only because of its savory taste, but also because of the high concentration of antioxidants and other beneficial nutrients.

Distinguish Chinese soy sauce and Japanese. The first is richer rich taste and aroma, so it is recommended to use it for cooking red meat dishes. Whereas Japanese soy sauce goes best with chicken and seafood.

As a result of soybean fermentation, calcium, potassium, iron, magnesium, copper, manganese and zinc are converted into a form that is digestible and easily absorbed by the body. AT this product lots of protein and niacin.

According to scientists from the University of New South Wales in Singapore, the antioxidants in soy sauce are 10 times more effective than in red wine and 150 times more effective than in orange juice.

Some nutritionists are convinced that only 1 tbsp. l. natural soy sauce per day contributes to the overall health of the body.

Beneficial features

Antioxidants contained in natural soy sauce boost immunity. There is a positive therapeutic effect for the cardiovascular system. This product showed nice results in the fight against diarrhea, circulatory disorders and degenerative diseases of the nervous system.

For a healthy heart

Niacin, also known as vitamin B3, found in soy sauce has a positive effect on heart health. This substance helps to reduce the level of bad fat triglycerides in the bloodstream and increase the level of "good" cholesterol.

In a clinical study published in the September 2000 issue of the Journal of the American Medical Association, niacin was shown to affect levels of "bad" and "good" cholesterol in the blood. The American Cancer Society recognizes this vitamin as essential for skin, nervous and digestive health.

1 st. l. healthy soy sauce contains only 10 calories, but at the same time 0.72 mg of niacin, or 3.6% of the daily value.

The Power of Antioxidants

Another useful property soy sauce is due to the content in it of traces of manganese - a mineral with pronounced antioxidant properties.

According to the University of Maryland Medical Center, manganese contributes to the formation of connective tissues, affects blood clotting, and is a constituent of a powerful enzyme called superoxide dismutase. This enzyme fights free radicals that damage the membranes and gene apparatus of human cells.

1 st. l. soy sauce contains 0.09 mg of manganese, or 4.5% of the daily value.

Less tears, more smiles

Soy sauce may well be your go-to source of tryptophan, a valuable mood amino acid. The human body uses this amino acid to produce serotonin, which is necessary for healthy sleep, lack of whims and tears.

A number of recent scientific studies prove a direct relationship between tryptophan and human mood. An example is the clinical study by Dr. S. Steinberg and colleagues, published in February 1999 in Problems of Biological Psychiatry.

At the moment, there is no doubt that tryptophan increases serotonin synthesis, reduces mood swings, reduces the degree of irritability and tears in women during premenstrual syndrome (PMS).

1 st. l. soy sauce contains 0.03 g or 9.4% of the daily value of tryptophan.

Good alternative to salt

Despite the fact that soy sauce is quite high in sodium, it can serve well for those who decide to severely limit their salt intake. Forget about the salt shaker, every time using instead of a stone or sea salt a small amount of sauce, and you can significantly reduce the intake of sodium in the body.

Don't forget that natural soy sauce is rich in vitamins and minerals, which makes it an attractive healthy product and a much better alternative to ketchup and mayonnaise.