Fish sauce can be used instead of what
In fact, fish sauce and soy sauce is somewhat similar, but soy sauce does not have fish sauce unique fresh taste of aquatic products, so it can not really replace the fish sauce, can only say that in the cooking dishes can be used as a substitute slightly, of course, you can also use other aquatic products seasoning to achieve almost the same taste experience, such as shrimp paste, shrimp oil or oyster sauce is also a good substitutes that can bring the unique fresh flavor experience of aquatic products. And since fish sauce has now been shown to be linked to cancer, with a high likelihood of causing stomach and nasopharyngeal cancers, it's essential to look for alternatives to fish sauce, especially in areas where it's a habit to add it to dishes, to reduce its consumption and replace it with other healthy condiments.
Nutritional value of fish sauce
Fish sauce in the fermentation process, but also still produced a lot of nutrients, in the fish sauce contains more than 18 kinds of amino acids, and there are 8 kinds of amino acids are essential to our body, fish sauce is also rich in taurine, with antihypertensive and hypoglycemic effect, and at the same time antipyretic and anti-inflammatory, is an important aquatic products in the function of the ingredients.
At the same time, fish sauce also contains a variety of organic acids such as pyruvic acid, fumaric acid, succinic acid, etc. and the human body metabolism necessary trace elements, such as Cu, Zn, Cr, I, Se, etc.. Fish sauce is not only more nutrients, and it contains flavorful peptides, nitrogen content is also relatively high, resulting in its unique and rich flavor, the use of which in cooking can mask the odor of livestock, slow down the sour and salty, etc., to help people with a loss of appetite to enhance the appetite, is to do a good choice for appetizers.
Does fish sauce cause cancer
Fish sauce can cause cancer, although fish sauce is a traditional condiment, but now there are still a lot of studies found that it has a strong relationship with cancer, stomach cancer, nasopharyngeal cancer, etc. are often eaten fish sauce people may suffer from cancer. According to the epidemiological survey found that in the favorite areas to eat fish sauce, esophageal cancer and stomach cancer and other digestive tract cancers are more frequent, an expert study proved that the cells in the fish sauce content of 62.5 microliters / ml concentration can be triggered by chromosomal aberrations, and a Hong Kong biologists from the fish sauce had been separated from the r nitrosamine components, this carcinogen may be in the process of salt pickling or before the sun-dried This carcinogen may be produced during or before the process of salting and drying, when the raw material fish and shrimp are at the stage of protein decay.
Fish sauce after a relatively long period of fermentation mold, breeding of white mold, Fusarium tandem, Aspergillus flavus and other fungi, which will directly trigger cancer, and fish sauce salt in about 30%, which a large number of nitrates and nitrites will be absorbed by the human body, leading to the esophagus and the stomach epithelium of the metaplasia and denaturation of the occurrence of cancer.