Many people worry that soy sauce contains carcinogens such as nitrite, which is unnecessary. Regular qualified soy sauce products do not contain such carcinogens. Some people worry that the pigment in soy sauce will increase the risk of melanoma or make the skin black. This statement has no scientific basis.
Of course, if it is inferior soy sauce or fake and substandard products, it is likely to contain carcinogens such as secondary amine, nitrosamine and aflatoxin. In other words, this inferior soy sauce is carcinogenic. So when we buy soy sauce every day, we must look for regular and qualified big brands.
The reason why inferior soy sauce contains carcinogens is mainly because its brewing process is not up to standard, or the raw materials used are unqualified, such as using moldy soybeans and the sanitary conditions of processing equipment are not up to standard. There is also a kind of blended soy sauce in the market, that is, prepared soy sauce, which is prone to problems because the process conditions are not up to standard.
When you buy soy sauce every day, you must make soy sauce. The umami taste of soy sauce is determined by the content of amino liquid nitrogen. The higher the content of amino liquid nitrogen, the better the taste and quality of soy sauce. According to the content of amino liquid nitrogen, it can be divided into special grade and first, second and third grade. We'd better choose high-quality first-class brewed soy sauce or super-class brewed soy sauce.
In addition, the salt content of soy sauce products is high, which can be regarded as invisible high-salt food, with an average salt content of about 20%. If normal people eat less than 6 grams of salt every day, then the daily intake of soy sauce should be below 10 ml. If you eat too much soy sauce, you will consume too much salt, which will easily affect cardiovascular and cerebrovascular health and gastrointestinal health.