Daily consumption of soy sauce is not suitable raw

Some people when they can not do without soy sauce, stir-fry. Not only does it give dishes add color, but also Tim flavor.

Soy sauce are cooking and table use the points, but many people buy when they do not pay attention to selecting, at home they only have one, regardless of stir-fries or salad are to use it, it is easy for the health hazard.

Cooking soy sauce flavor-and health care in general is divided into two kinds. The former, such as Wheat soy sauce, old soy sauce, soy sauce, Wang Beijing soy sauce, etc.; the latter is the availability of salt soy sauce (not sodium, but there are some salty for human consumption in patients with kidney disease), iron fortified soy sauce, soy sauce, etc. iodization. These types of soy sauce in the production, storage, transportation and marketing process, due to pollution caused by poor sanitary conditions is inevitable, and even mixed with food-borne diseases pathogens. And they have, when measured for microbial indicators of demand off than the lower, so a bottle of soy sauce with a small amount of Qualified bacteria, there is nothing new.

 

There experiments show that Shigella can survive two days in soy sauce, paratyphoid bacillus, Salmonella, pathogenic E. coli survive 23 days, the bacteria can survive 29 days. There are study found that there is a halophilic bacteria in soy sauce, the general can survive 47 days. Once he ate soy sauce containing halophilic bacteria may give rise to nausea, vomiting, abdominal pain, diarrhea and other symptoms, severe cases will be dehydration, shock, and even life-threatening. While this situation is more rare, but for safety's sake, soy sauce is best cooked food, heated in general can kill these bacteria.

 

If you want salad, soy sauce, adorned with the best option. Microbiological indicators of this sauce cooking sauce over demanding. National standard for soy sauce adorned with cold detection of bacteria per milliliter of the total number of no greater than 30000, even if eaten raw, it will not be hazardous to health.

 

Despite the high nutritional value of soy sauce, contain as many as 17 kinds of amino acids, as well as a variety of B vitamins, and a certain amount of calcium, phosphorus, iron and so on, but its high salt content, usually best not to eat. Of soy sauce salt content as high as 18% -20%, or 5 ml of soy sauce, there are about 1 g of salt, in addition to other seasonings, mainly in order to prevent spoilage and add soy sauce. Suffering from high blood pressure, kidney disease, pregnancy, edema, ascites due to cirrhosis, heart failure and other diseases who usually eat more should be careful, otherwise they will exacerbate the condition.

 

Clinical often been asked, skin injury would not allow the wound to eat soy sauce, dark, leaving a scar? In fact, this fear completely unnecessary. The skin will leave a scar, depending on the depth degree of damage, bacterial infection of the extent of individual differences and other factors. The main ingredient is soy sauce glutamic acid, and not directly related to tissue repair. Which the pigment is the food coloring, after ingestion will not be transported to the skin. Therefore, injured or who had cosmetic surgery who do not have to not eat soy sauce.