Soy sauce is a liquid condiment made of soybean, bran and wheat through various processing and fermentation processes. When buying soy sauce, there are generally soy sauce and soy sauce. The soy sauce here actually means extraction. Because of the humid heat in the south, soy sauce is generally fermented thinly. After fermentation, the leaching solution needs to be extracted. The first extraction is called soy sauce, and then the raw materials are fermented again. The second extraction is called secondary extraction, and the third extraction is called tertiary extraction.
Light soy sauce: Soy sauce, which is made by mixing the first oil, the second oil and the third oil in a certain proportion, is delicious and light in color, and is more suitable for stir-frying and cold salad.
Soy sauce: On the basis of soy sauce, soy sauce is further processed and concentrated by pumping oil, which is salty and dark in color, and is suitable for coloring bacon, pot-stewed vegetables and other dishes.
The statement that soy sauce has carcinogens actually comes from an old story of 20 16. "Consumer Report" sent 2 1 soy sauce to a testing institution to detect the content of 4- methylpimipramine, and it was found that 1 1 soy sauce detected 4- methylpimipramine, which also led to "carcinogen of soy sauce".
When making soy sauce, manufacturers will add caramel pigment to increase the color of soy sauce, and 4- methylimidazole is produced by caramel pigment. According to the list released by the International Agency for Research on Cancer, 4- methylimidazole belongs to Class 2B carcinogen. California has relevant regulations on this. If the product will cause people to ingest more than 29 micrograms of 4- methylimidazole every day, a warning sign must be displayed on the package.
The question is, can soy sauce still be eaten?
In fact, China is the country with the strictest management of 4- methylimidazole in the world, and the limit value is lower than other countries and organizations. China stipulates that the content of 4- methylimidazole in pigments should not exceed 200mg/kg, which is lower than the limit of 250 mg/kg in the United States.
4- methylimidazole is only a 2B carcinogen, so we can't exaggerate its harm. The so-called class 2B carcinogens, that is, in animal experiments and human research, the evidence of carcinogenicity is not sufficient.
Ruan, an expert from the Food and Nutrition Information Exchange Center, also mentioned that 4- methylimidazole is an inevitable by-product in soy sauce production, but its content in soy sauce is very low, and the risk of cancer is extremely low.
Besides soy sauce, oyster sauce is also a controversial condiment. There are rumors that oyster sauce contains sodium glutamate, which will produce carcinogen sodium pyroglutamate during heating, so oyster sauce is considered as a condiment containing carcinogen.
Does sodium glutamate really cause cancer? A large number of studies show that high-dose sodium glutamate may cause poisoning, such as headache, sweating, blushing, facial swelling or oppression, numbness in or around the mouth, chest pain, burning sensation in the stomach and other symptoms. However, conventional consumption of sodium glutamate is harmless to human body, and even if it is heated, it just loses its umami flavor.
In short, sodium glutamate is not as terrible as imagined, as long as it is not taken in excess, it will not cause harm to the human body.
Regarding soy sauce and oyster sauce, the hidden danger that we really need to be alert to is their salt content. CCTV has done relevant tests on it. Based on 100g, the salt content of soy sauce is 12g, and that of oyster sauce is11g. The World Health Organization recommends that the daily salt intake of adults should be less than 5 grams, while the per capita salt intake in China exceeds the standard. The Report on Nutrition and Chronic Diseases of China Residents (2020) shows that the per capita edible salt in China reaches 9.3g per day.
Eating too much salt is harmful to the human body in many ways, and it is easy to increase the risk of stroke, hypertension and gastric cancer. It is found that the systolic blood pressure and diastolic blood pressure will increase by 2.0mmHg and 1.2mmHg respectively when taking more than 2 grams of salt every day. The salt content of a spoonful of soy sauce is 65438+ 0/3 of the recommended daily intake. If you use soy sauce or oyster sauce when cooking, you should reduce the amount of salt.
In short, soy sauce and oyster sauce that meet the relevant food safety standards in China are safe and can be eaten with confidence, but attention should be paid to the dosage to avoid excessive salt intake. # Health knowledge plan #
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