The proportion of female breast cancer and heart disease in Asian countries is far lower than that in Europe and the United States. Some Western researchers attribute it to soy sauce, tofu, soymilk, and other legumes that are widely accepted in Asia.

Soy sauce has long been considered as a healthy seasoning. The soy protein it contains is a pure plant protein. The amino acids it contains are also essential nutrients for the human body. Soy sauce also contains a variety of minerals such as iron and zinc, while the content of harmful saturated fatty acids and cholesterol is zero. Moreover, the popularity of soy sauce in Asian countries far exceeds that of Europe and the United States. Coincidentally, the proportion of women with breast cancer and heart disease in Asian countries is far lower than that in Europe and the United States. Some Western researchers attribute it to soy sauce, tofu, soymilk, and other legumes that are widely accepted in Asia.

1: Does ingesting soy sauce lower cholesterol and reduce the risk of heart disease?

Answer: As early as 1999, the US Food and Drug Administration announced that soy protein in soy sauce can reduce the risk of heart disease. The results of previous experiments show that people who take 25 grams of soy protein daily have lower levels of low-density lipoprotein ("bad") cholesterol in their blood. When LDL is in excess, the cholesterol it carries accumulates on the arterial wall, which can easily cause arteriosclerosis over time.

2: Does ingest soy sauce help fight breast cancer?

Answer: Research shows that the number of female breast cancer patients in China and other Asian countries is only 1/3 to 1/2 that of Caucasian Americans. Some doctors believe that this phenomenon is due to the fact that people in Asian countries consume much more soy sauce and other soy foods than European and American countries. At the same time, some scholars believe that factors such as the environment, genes, and dietary habits also affect the incidence of breast cancer to a certain extent.

“The soy protein contained in soy sauce is actually a very weak estrogen. Soy sauce will not cause breast cancer if you keep a normal diet.” Medical experts at Vanderbilt University once specifically targeted Chinese women. Sex investigation. Surveys show that in adult females with a high intake of soy sauce and other soy products in the first few years of women’s menstrual cramps, their chances of developing breast cancer are lower when they are adults.

Experts reminded that unless you consult a professional doctor, do not casually intake soy protein nutrition drugs, many women's body is very sensitive to isoflavones, excessive intake can easily lead to lesions.

Supplementary reading: soy sauce put the pot is most beneficial

The normal soy sauce has a bright reddish-brown color, body clarification, no suspended solids, and sedimentation. In addition, there will be a lot of foam when shaking, and it is not easy to disperse, but soy sauce is still clear, no precipitation, no floating film, more viscous. High-quality soy sauce should have a rich sauce and ester flavor, delicious taste, mellow, salty taste, no smell. Consumers should pay attention to daily cooking:

1. It is best to add soy sauce before the dish will be pan, stir fry after cooking pan, because soy sauce is rich in amino acids, so you can avoid the high temperature of the pot to destroy amino acids, so that the nutritional value is destroyed, and the sugar in soy sauce It also won't scorch and sour.

2. In order to effectively prevent soy sauce and moldy white film, it is possible to use a few drops of cooking oil in soy sauce, a few petals of peeled garlic, or a few drops of white wine.

3. Cooking soy sauce should not be used as a salad dressing.

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